Butter, honey and rose water, and salt until there are no streaks.
Fold in rose petals until evenly distributed.
Spoon butter in a cylinder shape into the center of a square of plastic wrap.
Roll into a tight tubular shape, twisting the ends. Refrigerate.
Cannabis Oil
Yields 141 mg of THC per Tbsp.
28.3 grams of cannabis product (1 ounce)
32 ounces high temperature canola oil
Cheesecloth
Instructions
Grind cannabis material, using a designated coffee grinder or blender.
Place material in layered cheesecloth, creating a sachet. Secure tightly with cooking grade cotton twine.
Place oil in 4-quart pot over low heat.
Add sachet of cannabis and cook on low heat for up to 1 ½–2 hours.
Stir occasionally. Do not allow oil to arrive at a boiling state.
Allow oil to cool and then strain using a chinois or layered cheesecloth set into a strainer.
For extended shelf life, store in a dark bottle and keep in cool dry place or refrigerator
Note: THC degrades at temperatures exceeding 392 degrees Farenheit
Garlic Roasted Cannabis Oil
Yields 7.5 mg of THC per Tbsp.
2 heads of peeled garlic
1 gram of ground cannabis product
16 ounces high temperature canola oil
Cheesecloth
Instructions
Make small sachet with your ground cannabis product using the cheesecloth.
Place oil in 4-quart pot over low heat.
Add sachet of cannabis and cook on low heat for up to 1 ½–2 hours.
Stir occasionally. Do not allow oil to boil.
Allow oil to cool and then strain using a chinois or layered cheesecloth set into a strainer.
Chili Infused Cannabis Oil
Yields 7.5 mg of THC per Tbsp.
3 large seeded guajillo chilies
2 large seeded ancho chilies
½ cup arbol chili
1 gram of ground cannabis product
16 ounces high temperature canola oil
Cheesecloth
Instructions
Make small sachet with your ground cannabis product, using the cheesecloth.
Put seeded peppers in large pot. Add sachet and pour in oil.
Cook on low heat for to 2–3 hours.
Stir occasionally. Do not allow oil to boil.
Allow oil to cool and then strain using a chinois or layered cheesecloth set into a strainer.
*For an extended shelf life on oil products, store in a dark bottle and keep in cool dry place or refrigerator
Bacon Jam
Yields 2 cups at 60 mg of THC per cup
1 lb. thick cut bacon
2 large sweet onions (halved and sliced)
½ cup brown sugar
2 Tbsp. maple syrup (reference recipe on next page)
⅓ cup infused strong brew coffee (reference recipe on next page)
1 Tbsp. mustard seeds
1 Tbsp. balsamic vinegar
¼ tsp. cayenne pepper
½ tsp. salt
Instructions
Dice the bacon and add to a large skillet. Cook over medium-high heat, stirring frequently until the bacon is cooked through. Make sure the frying yields chewy bacon versus crispy bacon.
Remove from the skillet and set aside. Pour off most of the bacon drippings, leaving some to cook the onions.
Add the onions to the skillet and then salt. Cook on low heat and stir consistently for 20 minutes or until the onions are nicely caramelized. Add sugar and cook for another 5–7 minutes while stirring. Add the maple syrup, coffee, water, mustard seeds, and bacon.
Cook on medium heat until the mixture is of a jam consistency, stirring every 5 minutes. Remove from heat and stir in the balsamic vinegar.
Cool and refrigerate for up to one week. There will be little spots. Bring to room temperature before serving.
Homemade Maple Syrup
Yields 32 servings at 7.5 mg per serving
1 cup water
1 cup turbinado sugar
1 cup brown sugar
1 Tbsp. maple flavored extract
1 gram ground cannabis sachet
Instructions
In a saucepan bring cannabis sachet, water, and sugars to a boil over medium-high heat. Reduce heat to medium low and add maple extract. Simmer for 3–5 minutes or until desired richness is achieved.
Infused Strong Brew Coffee
Yields 3 cups at 180 mg of THC per cup
6 cups freshly brewed coffee
3 grams cannabis product
Cheesecloth
Kitchen grade twine
Instructions
Create a sachet of cannabis product using the cheesecloth and kitchen grade twine.
Place coffee in a medium-sized
