Recipes: Cannabis Cooking Made Easy
Patients seeking relief from the many side effects of various ailments can tailor their medication to their personal circumstances, preferences and dietary needs by creating their own edibles.
Cana-Cooking Made Easy: A very simple approach to medical cannabis recipes is to use CRS Pharms solventless distillates. Simply add .05ml of CRS Pharms distillate to your favorite recipe to make 10 portions. For example, a recipe that makes 1 dozen cookies would be divided into 10 instead of 12 cookies for baking. CRS Pharms distillate can be added to salad dressings, marinara, pesto, brownies...just remember that the ratio is .05ml for 10 salads, 10 brownies, 10 slices of pesto or marinara pizza...
Chocolate Chip Canacookies: As we all know, a spoon-full of suger (or two) helps the medicene go down in the most delightful way! Here are the ingredients for 10 yummy canna-cookies: 4 tablespoons unsalted butter (room temperature), 2 tablespoons shortening, .05ml of CRS Pharms distallate (shown left), 1/4 cup light brown sugar, 3 tablespoons granulated sugar, 1 large egg yolk, 3/4 teaspoon vanilla, 1/2 cup + 2 tablespoons flour, 1/8 teaspoon fine salt,1/8 teaspoon instant espresso powder, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder,and 1/3 cup semi-sweet chocolate chips
Preheat the oven to 375°. In a medium bowl, cream the butter, shortening, CRS Pharms distillate, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined. In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine. Stir in the chocolate chips. Make 10 dough balls (roll them in your hand), space them evenly on the cookie sheet and bake for 8-9 minutes.
Canabrownies: Taking medicene has never been so delightful! For 10 canabrownies you will need 4 tablespoons unsalted butter (room temperature), .05ml of CRS Pharms distallate, 1/2 cup + 1 tablespoon granulated sugar, 1/4 cup + 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, 1 large egg and 1/4 cup all-purpose flour.
Preheat the oven to 325°. Line a 9 x 5-inch loaf pan with parchment paper. In a microwave-safe bowl, combine the butter, sugar and cocoa powder. Microwave for 30 seconds on HIGH. Stir, and microwave for another 30 seconds on HIGH. Stir the mixture very well, and then add the salt, CRS Pharms distillate and vanilla. Stir for 1 minute to cool the mixture. Next, add in the egg, and stir well. Add the flour, and stir for 50 strokes. Spread the batter into the parchment prepared pan. Bake for 23 minutes, or until a toothpick inserted comes out with fudge crumbs clinging to it. The surface of the brownies is shiny when done and starting to crack. Let cool completely in the pan, and then lift out using the parchment paper. Cut into 10 equal parts.