While we have many recipes that include cannabutter listed below, feel free to use a bit of this cannabutter in any of your favorite Thanksgiving recipes! This delectable cannabutter works well with savory side dishes like casseroles or green beans, and in sweet recipes like apple pie or brownies.
Creamy Cannabis-Infused Mashed Potatoes
- 2 lb Yukon gold potatoes
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 8 cloves of garlic, crushed
- 5 tablespoons unsalted regular butter, cubed, cold
- 3 tablespoons cannabutter, cubed, cold (more or less, depending on potency)
- 2 teaspoons salt
- Black pepper, to taste
- Peel potatoes and cut into 1-inch cubes.
- Add potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 12 minutes.
- While your potatoes are simmering, combine milk, heavy cream, and garlic in a small saucepan. Bring to a simmer over low heat. Remove from heat once it simmers, then strain your cream mixture to remove garlic.
- Once your potatoes have simmered for 12 minutes, remove from heat and drain. Transfer your drained potatoes back into your pot.
- Mash potatoes with a potato masher.
- Add your cubed butter, cubed cannabutter, and salt, and stir to combine.
- Gradually add your cream mixture to your potatoes little by little until fully incorporated.
- Season with black pepper to taste.
- Serve and enjoy!
Delectable Cannabis-Infused Pumpkin Pie
- 1 (8 oz) package of cream cheese, softened
- 2 cups canned pumpkin, mashed
- 1 cup of sugar
- 1/4 teaspoon salt
- 1 egg plus two egg yolks, slightly beaten
- 1 cup half-and-half
- 2 tablespoons melted regular butter
- 2 tablespoons melted cannabutter (more or less, depending on potency)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 piece pre-made pie dough
- Whipped cream, for topping
- Preheat oven to 350 degrees.
- Place your pre-made pie dough into a 9-inch pie pan and press down along the bottom and sides. Pinch and crimp edges to create a pie crust pattern. Place the pie shell in the freezer for 1 hour. Remove from the freezer and fit a piece of aluminum foil inside the pie crust to completely cover the shell. Fill the shell with pie weights (or use dried beans or uncooked rice if you don’t have pie weights). Bake for 10 minutes. Remove from oven and remove pie weights and aluminum foil. Bake for another 10 minutes or until the pie crust is dried out and beginning to color.
- While your pie crust is baking, make your pie filling. In a large mixing bowl, beat cream cheese with a hand mixer. Add pumpkin and beat until combined. Add sugar and salt, and beat until combined. Add eggs and egg yolks, half-and-half, melted butter, and melted cannabutter, and beat until combined. Lastly, add your vanilla and cinnamon, and beat until combined.
- Pour your pie filling into your prepared pie crust. Bake for 50 minutes or until the center of the pie has set.
- Cool to room temperature. Cut and serve, topping with whipped cream if desired.
Crazy Canna Cranberry Sauce
- 12 ounces fresh cranberries
- 3/4 cup sugar
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice
- 1 stick cinnamon
- 1 tbsp cannabutter (more or less, depending on potency)
- Rinse cranberries well and place in a heavy-bottomed saucepan with your sugar, orange zest, orange juice, and cinnamon stick. Stir.
- Place pan over medium heat. Cover with a lid and cook for 15 minutes, stirring every 5 minutes to ensure your sauce doesn’t burn at the bottom of the pan.
- Remove pan from heat and remove the cinnamon stick.
- Add in cannabutter and stir until fully melted and combined.
- Allow your cranberry sauce to come to room temperature and serve.