A How-To | Cooking with Cannabutter

You probably haven't heard the news: Marijuana legalization is slowly and surely coming to fruition. (But don't call it Shirley)

Even your most favorite of herbs were once tucked away in hidden containers – out of sight and not to be found. Today, however, pipes are works of art we proudly display, we tokein public (with exceptions of course), and many of us have our weed sitting on the kitchen counter in preparation to bake and cook with! Oh, the times we are in.

Have you been curious about the endless possibilities of cooking with cannabis? Maybe you're already a great chef, and want to elevate your craft...perhaps the only thing you've ever cooked has been a cup of noodles and you're inspired to learn in order to enjoy the highs of medicinal cooking.

So, what is one of the easiest/most common ways of whipping up an edible dish? Cannabutter, of course! Once you've learned how to make this glorious ingredient, any recipe that calls for normal butter can have this as a replacement – and voila! You've transformed a meal into a marijuana masterpiece.

Before we can add our cannabis-infused butter into anything, however, we must first make the concoction.

There are many ways to make Cannabutter... old school ways, new wave, machines.....here at BOBHQ, we obviously want the best for you, so we offer the best cannabutter makers there are! Check out the Easy Butter Maker, Magical Butter, and the Herbal Chef to determine which machine is right for your needs!

Now that you've checked out all the machines we carry for you, let's talk about how to make some yummy treats and meals for yourself and to share with friends.

Chewy Granola Bars

24 servings

• Coconut oil spray
• 4-5 cups quick-cook oatmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• ⅔ cup cannabutter, melted
• ⅔ cup honey
• ⅓ cup brown sugar, packed
• 2-cup mix of chocolate chips, walnuts, pecans, raisins and coconut flakes — totally your call on the ratios

Directions

Heat oven to 325 degrees.

Spray a 9×13-inch pan with coconut oil.

1. In a large mixing bowl combine all ingredients. Mix well.

2. Spread the mixture into the prepared pan and press by hand. Make thickness as even as possible.

3. Bake until golden brown, about 30-35 minutes. Allow to cool for at least 30 minutes before cutting.

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Smokin’ Mac ’n Cheese

Serves 4-6

• ½ pound elbow macaroni or shells
• 1 tablespoon canola oil
• 1 teaspoon salt
• For cheese sauce
• 5 tablespoons cannabutter
• ½ cup all-purpose flour
• 2½ to 3 cups milk, warm
• 4 ounces smoked mozzarella, grated (1 cup)
• 8 ounces medium cheddar, grated (2 cups)
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• ½ teaspoon ground nutmeg
• 1 cup breadcrumbs
• 1 tablespoon canola oil, (using canna-oil is optional)
• 2 ounces sharp cheddar, grated (1/2 cup)
• For onion rings
• 1 cup canola oil
• 1 small onion, peeled and thinly sliced

Directions

Heat oven to 375 degrees.

1. Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.

2. In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.

3. In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

4. In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.

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Latkes : Potato Cakes with Chutzpah

Ingredients

• 4 cups vegetable oil
• 5 grams cannabis buds, ground
• 5 lbs Russet potatoes, unpeeled
• 3 cippollini onions (or 2 regular onions)
• 2 eggs, beaten
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon freshly grated pepper
• 2 cups cooked rice, couscous or other grain

Directions

1. Begin by making the cannabis-infused vegetable oil: Using a double boiler, heat the oil until it shimmers. Add the ground cannabis, and simmer for an hour over low heat, stirring often.

2. Meanwhile, using a box-style grater or the grating disc on a food processor, begin shredding the potatoes. Keep the shredded potatoes from turning grey by immersing them in water. When all the potatoes have been grated and you are ready to use them, drain them thoroughly. Grate the onions and set aside.

3. Preheat oven to 250º F and place a baking sheet inside. When the cannabis oil is ready, strain the fiber out and reserve the oil. Drain the potatoes and press them against the colander to squeeze all the water out.

4. Mix the grated potatoes and onions in a large bowl. Add the eggs, plus the salt and pepper. Mix well to combine. Add the flour and mix again. You may need to add a little more flour if the mixture seems too loose.

5. Heat ½ cup of the oil in a large frying pan over medium-high heat. Test the oil by dropping a teaspoon of the latke batter into the pan; if it turns brown within one minute, then the oil is ready. Make your latkes by frying one heaping tablespoon of batter, until golden brown on each side. Drain the latkes on a bed of rice or couscous to help catch the excess cannabis oil. (You can't eat a paper towel!)

6. Use a spatula to transfer the latkes to the oven where they'll keep warm on the baking sheet. Repeat this process in batches until all the latke batter is used up. Reserve any remaining oil for another purpose. Serve latkes with sour cream and applesauce.

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Canna Cocktails...or Whatever Your Preference!

You now have ideas for dessert, and meals....what's left..? Oh, yeah! How about an herb infused drink! Read below about how to infuse your own fave liquor with your equally favorite strain of bud.

How to Infuse Cannabis with Alcohol

Giving classic alcoholic beverages a weed-infused twist might be one of the best ways to enjoy drinking! While marijuana and alcohol go together like butter and popcorn, it should not be forgotten that one of these are highly flammable. Infusing liquor with cannabis is not rocket science, but you could potentially end up with an explosion in your kitchen. Read below to learn more about how to infuse cannabis with alcohol properly and safely:

Supplies

• A microwave
• Cheesecloth or something similar
• A double boiler
• A candy thermometer
• Electric stove or a hot plate

Before you begin, there are some important safety tips to keep in mind. Always keep alcohol away from open flames. Never try to mix cannabis and alcohol over a stove. Also, throw open the kitchen windows or work in a well-ventilated area when infusing alcohol with weed.

Do consider alternative options as well. Most people love their liquor, unless you’re someone who listens to your doctor. Marijuana is less addictive than alcohol, but if you consume the two together, you will suffer the negative health-effects of the alcohol. You can still enjoy your favorite cocktail by using an alcohol substitute. Weed lovers could use cannabis beer in place of traditional alcohol like vodka or gin. Cannabis beer developed by is completely alcohol-free and can act as a great substitute base for Bloody Marys and similar cocktails. Cannabis beer developed by Dooma Wendschuh of Province Brands is completely alcohol-free and can act as a great substitute base for Bloody Marys and similar cocktails.

Ingredients

High-quality cannabis

A bottle of liquor of choice

(Use about 750 milliliters of alcohol per 28 grams of marijuana. But this ratio can be tweaked depending on personal preferences.)

Directions

Begin by decarbonizing the marijuana. This is the process of gently applying heat to the weed, to allow the chemicals to bond with the alcohol more effectively. The easiest and safest way to decarbonize weed is by microwave, as pioneered by Warren Bobrow. Place the buds in a container (safe for microwaves) with a lid. Microwave the marijuana on high for a minute and a half. Then turn the buds over and microwave it another two times. In total, three sessions in the microwave should do the job. Afterwards, use your fingers to break the microwaved weed buds into smaller pieces.

Take out the double boiler and fill it about halfway with water. Set it to boil at 212 Fahrenheit degrees on the stove or hot plate. When the water starts to boil, turn down the heat. Pour the alcohol into the top of the boiler gently and then add the decarbed buds. Stir a bit, cover, and let it sit on the lowest heat setting for two hours.

Make sure the alcohol doesn’t come to a boil during the infusion process. It shouldn’t be a problem if you have a top-grade stove. If not, keep an eye on the infusion process and keep the temperature of the pot on top at 150 to 160 Fahrenheit degrees. If the pot does begin to boil, immediately turn off the heat, leave it a few minutes and turn the heat on low once again.

The infusion process should not take more than 3 hours. When done, place the cheesecloth on a jar or a container and run the liquid through the cloth to remove the buds. The well-infused liquid would have a yellowish hue.

Now you have proper weed-infused alcohol!

Use a funnel to pour the liquor into a bottle and use it as a base for any cocktail you like.