cooking with medical cannabis - holiday recipes

Delivery Methods and Dosing:Making the most of your medicine

Cooking withMedical Cannabis:

Holiday Recipes

Presenter: Becky DeKeuster, M.Ed, Director of EducationProducer: Ben Gelassen, Marketing Associate

Easy Gift Idea: Infused Olive Oil

Infused Olive Oil: What you’ll need6 cups extra virgin olive oil½ to 1 ounce dried and cured cannabis flowers, ground (double amount if trimmings are used)Other dried herbs to taste (i.e., rosemary)Saucepan or double boilerLarge spoonStrainerCheeseclothGlass bowlFunnelDecorative glass bottle with cork stopperRaffia or ribbon

Making Infused Olive OilPlace olive oil and herbs in saucepan or double boiler over low heat

Double boiler over low heat: 6 to 8 hours

Saucepan: 3 hours, stirring frequently

Remove from heat, strain through cheesecloth into bowl, and allow to cool

Use funnel to pour oil into glass bottle

Infused oil should be stored in the refrigerator

Remove from refrigerator 20 min before use

Canna-Cooking Essential: Infused Butter

What’s missing?

1oz. WCM Baker’s Mix1lb. butter, cut into chunks2 cups water

Crock potCheeseclothColander or strainerLarge glass bowl


What’s missing?

Place cut up butter and water in crockpot. Set it to medium, and allow butter to melt.

When butter is melted, add Baker’s Mix to the crock and stir well.

Set pot to Low temperature, cover, and cook for 2-4 hours, stirring occasionally. (Because crockpots vary, it’s best to do a taste sample periodically to make sure the mixture is not burning.)

When the butter is ready, it will take on a green color and the medicine will be very brittle from the extraction.


Position a piece of cheesecloth over a strainer or colander, and set into a large glass bowl. Spoon or slowly pour the contents of the crockpot over the cheesecloth and let the butter/water drain down through the cloth and strainer and into the bowl beneath.

Gather cheesecloth containing plant material, and squeeze to extract remaining butter/water. (Wear gloves, as mixture will be warm!) Discard plant matter that remains in the cheesecloth.

Refrigerate mixture in glass bowl for a few hours, until the butter separates and floats to the top.

Discard the murky water beneath. Your butter can now be re-melted over low heat on a stove and then stored in a clean, tightly sealed glass jar.

Flaky Infused Pie Crust

What’s missing?

A simple, tasty foundation for sweet or savory pies(makes two 9-inch pie crusts)

3 cups all-purpose flour (we recommend King Arthur’s)1 teaspoon salt½ cup vegetable shortening or coconut oil, very cold¼ cup unsalted butter, very cold¼ cup infused butter, very coldAbout ½ cup (8-10 tablespoons) very cold water

Large bowl, pastry cutter or two forks, spatula or wooden spoon, rolling pin9-inch pie dish (glass distributes heat more evenly)Plastic wrapAluminum foil

Flaky Infused Pie CrustPrep work: Dice butter (tip: do this while butter is room temp, then pop in fridge or freezer to reharden/chill); lightly butter pie dish and set aside

Combine flour and salt in bowlUsing two forks or a pastry cutter, cut in the infused butter and coconut oil until the mixture contains crumbles that are about blueberry-sized

Put dough on floured surface and roll into a ball. Cut ball in half, then wrap each in plastic wrap and refrigerate for 30 minutes

One tablespoon at a time, add ice cold water to the mix and stir in with a spatula or wooden spoon until dough begins to clump


What’s missing?

Fold dough in half and lay across pie pan, then press the dough lightly into the bottom and sides of the pan

For top crust, repeat steps above. Or flatten second dough ball into a disc, wrap tightly in plastic wrap and freeze for up to 3 months

Place dough ball in center of well-floured rolling boardLightly flour your hands, then flatten and form dough ball into a 5-6 inch disc Lightly flour the top of the disc Roll out dough to about 1/8 inch thickness (hint: roll from the center, turning the dough with your lightly-floured hand)


Fill bottom crust with pie filling

If desired, roll out top crust, place over filling and crimp edges with your fingers; slice steam vents into top crust

To prevent burned edges, cover entire pie with aluminum foil, then cut out the center, leaving an inch or so overlapping the top edges of the pie

Bake pie according to recipe

Delicious Dessert: Easy Canna-Chocolate Bark

What’s missing?

8 ounces dark chocolate, 70-85% cacao solids2 tablespoons canna-butter6 peppermint sticks, crushed

Microwaveable bowlSpatula or spoonWaxed paper

Easy Canna-Chocolate BarkCover your work surface with wax paper

Place chocolate and butter in a medium microwave safe bowl; heat in microwave at half power at 30-second intervals until almost fully melted

When mixture is almost melted, remove and stir to melt fully

Use spatula to pour and spread the chocolate mixture onto the parchment

Sprinkle with peppermint chunks; gently press them in

Allow to cool fully, checking to be sure the chocolate is set

Break into pieces, and enjoy!


Smart Tips for Responsible Canna-chefs*Mix thoroughly*Low temps & longer cook times

*Start low, go slow*CLEARLY label any infused edible, including leftovers*Never feed someone infused products without informing them*THC-infused products and pets don’t mix


Thank you for your time and attention!

What are your remaining questions & concerns?

[email protected]/mainewellnessInstagram: @mainewellness

cooking with medical cannabis - holiday recipes

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