Jeff's Famous CannaButter Pretzels

INGREDIENTS

½ Cup milk
1  Packet active dry yeast
½ TBSP Cane Sugar

1  TBSP brown sugar
2  TBSP CannaButter, melted

½ Cup Seltzer or Soda water
5 Cups flour

1 tsp fine salt

BEFORE YOU BAKE

3 TBSP baking soda 

1 Cup  warm water
1 Egg yolk

COATING

4 tablespoons CannaButter, melted in a shallow dish
Kosher Salt

HOW TO MAKE IT

1. Warm up the milk for about 1 ½ to 2 minutes. It should be about 110.
2. Stir in the yeast and let it sit for about 3 minutes.
3. Add the 2 TBSP of CannaButter, Cane and Brown sugar and stir (or whisk).
4. Add the Seltzer Water
5. Sift the flour, add the fine salt to the flower and gently mix
6. Add the flour /salt mixture slowly (about 1 cup at a time) to yeast mixture. Kneed for about 10 minutes with a dough mixer or by hand for 15 mins.
7. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. 
8. After 1 hour, “punch down dough” and divide into 4 equal parts. Allow to rest for 10 minutes.
9. Preheat the oven to 450
10. Combine baking soda and warm water in a wide, shallow dish.
11. Pull off about a ¼ of each dough part for each pretzel and roll into a long rope, about ¾”  thick.
12. Dip each rope in the baking soda water and shape into a Pretzel knot.
13. Place the pretzels on parchment paper on a baking sheet and brush top of each pretzel with egg yolk.
14. Bake for about 6-8 minutes or until browned.
15. Melt the 4 tablespoons of CannaButter in a wide, shallow dish and in another wide, Dip the hot pretzel bites into the butter and then sprinkle with Kosher salt and voila! 

     #Pretzels #CannaButter #CannabutterPretzel #Weedporn #Bakingwithweed #WakeandBake #Dormfood #HolloweenRecipes #Foodport #hakunamatatalife #Pretzel #edibles #snoopdog

Jeff's HAPPY APPLE PIE

FOR THE HOLIDAYS!

JEFF’S HAPPY APPLE PIE

INGREDIENTS

6 Apples (peeled). Granny Smith or Honey Crisp work best!

2 frozen pie shells (or you can make your own pie dough)

1/2 stick Canna-butter

1/2 stick REGULAR Unsalted butter

3 Tablespoons of WONDRA flour

1/4 cup water

1/2 Cup Cane Sugar

1/2 Cup Brown Sugar

1 TSP Biscoff Cookie Spread

1/2 cup dried cranberries  (optional)

1/4 cup candies pecans (optional)

1/2 Teaspoon salt

Cinnamon

HOW TO MAKE IT

1. Preheat oven to 425º F. 
2. Melt REGULAR Unsalted butter in a saucepan. Stir in 2 tablespoons of the flour to form a paste. Add water, cane sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer  for 3-4 mins.
3. Fill one pie shell with apples, pecans and dried cranberries, mounded slightly. 
4. Cut strips from other pie shell and set aside.
5. Remove sauce from heat and immediately mix in Canna-butter, Biscoff Cookie Spread and remaining tablespoon of flour.
6. Add Cinnamon and salt to taste
7. Place pie shell STRIPS over apples to make a "lattice work" TOP crust. LEAVE SPACE between strips.
8. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it fills the pie shell and does not run off the sides.
9. Place pie (with pie pan)  on cookie sheet covered with foil so if it boils over it won't drip and burn on the bottom of your oven. 
10. Bake for 15 minutes in the preheated oven. Reduce the temperature to 350º. Continue baking for 35 to 45 minutes, until apples are soft. 

#HolidayPies #Cannabutter #Weednation #Foodporn #Weedporn #ApplePie #Grindr #Gaychef #jeffThe420chef #Pot #Bakingwithweed #weed 

Jeff's Buzzin' Broccoli (or Zucchini) Cheese Bread

WHAT YOU'LL NEED

Colander 
Large bowl

Bread pan

Parchment paper or Butter to grease pan

INGREDIENTS

¼ CUP         Milk

6 TBSP         Canna-Butter (melted on very low heat-do not allow to boil)
3 Large        Eggs
½ CUP         Cheddar cheese, small cubes

¼ CUP         Swiss cheese, sliced into thin strips

¼ CUP         Parmesan cheese, broken into small chunks (DO NOT GRATE)

¼ CUP         Scallions (or chives), minced

1  Clove       Garlic, minced or put thru a garlic press
¾ CUP         Fresh broccoli-steamed and chopped (or Zucchini, sliced thin into rounds or)

1 TSP           Salt

1 TSP           Paprika

1½ TSP        Baking powder

1 TBSP         Cane sugar (much healthier than processed white sugar)
1½ CUPS      Bread flour, sifted

HOW TO MAKE IT

1. Preheat the oven to 350 degrees F (175C). Line the inside of pan with parchment paper. If you don't have parchment paper grease entire pan with a little softened Canna-butter.  
2.  Put Broccoli (or Zucchini) in colander, add salt and toss to distribute evenly. Place colander in the sink (or over a bowl) to allow excess water to drain (15 minutes)
3.  In a large bowl, mix the flour, sugar, baking powder, and paprika together.
4. In another bowl, whisk the eggs, melted canna-butter, and water together until the mixture is light and frothy. Add the garlic AND drained broccoli (or zucchini) and stir
5. Combine the vege-canna-butter mixture with the flour mixture, add ½ the cheese and fold everything together until the mixture is just combined. Be careful not to over-mix the batter (if you do, the bread will not be fluffy)
6. Pour half the dough into loaf pan. 
7. Place ¼ of the remaining cheese on top of dough and then add the rest of the dough on top
8. Place the remaining cheese on top
9. Bake at 350º for 45-55 Mins (until golden brown on top)
• Tip: Stick a toothpick in the middle – if it comes out clean, it’s ready.

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#Butter #420 #cannabutter #baking #cooking #greatrecipes #marijuana #munchies

Jeff's Easy "Light Tasting" CannaButter (French Press)

Jeff’s Easy “light tasting” CannaButter 

(sorry, this is not my secret "tasteless cannabutter" recipe but it still makes an awesome very light tasting CannaButter :)

WHAT YOU'LL NEED (makes 1 stick of butter)

• Heat resistant glass dish
• Proctor Silex Water boiler or a medium sized pot
• Tea Strainer
• French Press Coffee Maker 
• Small tupperware or bowl with cover (large enough to fit a melted stick of butter)
• Bowl filled with Ice Water
• Aluminum foil

INGREDIENTS

• 1 (4oz) stick butter  (Grass Fed is the best!)
• 1/4 oz dried herb 

HOW TO MAKE YOUR BUTTER 

1. Blanche Herb
1. Preheat oven to 175º
2. Break up dry herb and place in Tea Strainer
3. Bring water to a boil
4. Place tea strainer with herb in boiling water for 3-5 mins
5. Immediately remove tea strainer after 3-5 minutes and place in Ice Water for 1 minute.
6. Remove from Ice Water, squeeze out excess water and break apart  marijuana onto baking dish.
7. place in oven and bake at 175º for 1 hour (or until dry)
2. Decarb herb
1. Preheat oven to 240º 
2. Grind Marijuana till semi-fine
3. Place ground herb in dish and spread out evenly
4. Cover with foil and bake for 30 mins
5. Remove from oven after 30 mins and uncover
3. Make Butter
1. Fill the Proctor Silex water boiler or large pot with water
2. Turn the temperature to"BOIL" or bring pot of water to boil 
3. Place butter in French Press and place French Press into water boiler or pot.  
4. Gently mix dried herb into the melted butter.
5. Cover French Press with plunger and lid but DON'T PLUNGE yet. 
6. Let butter simmer for a minimum of 1 hours and 30 mins up to 4 Hours 
7. CHECK WATER LEVEL IN BOILER EVERY 20 MINS and refill as necessary. 
8. Prepare tupperware by placing cheese cloth over top and affixing with a rubber band or string
9. Once canna-butter mixture is done, PUSH DOWN STRAINER/PLUNGER on French Press and then pour into storage container. 
10. Place strained butter mixture into refrigerator till it solidifies and vóila! 

And there you have it, delicious cannabutter! 

Visit www.jeffthe420chef.com for more recipes.

Now the secret is in how you use it :) www.jeffthe420chef.com #stonerchef #cannabist

#Butter #420 #cannabutter #baking #cooking #greatrecipes #marijuana #munchies

Jeff's Funky Monkey Bread (and Funky Monkey Bread Minis)

WHAT YOU'LL NEED

Cutting board

Mini Muffin Tray

Paper Mini-Muffin Cups

Ziplock Bag (Gallon size)

INGREDIENTS (makes 13 Minis)

1 CUP Cane Sugar

2 TBSP Cinnamon

1 CUP Brown Sugar (Domino works best)

1 Stick unsalted butter (I prefer grass fed)

½ Package Semi-Sweet Baking chips (I prefer Ghirardelli) or Raisins

1 7.5oz Refrigerated Biscuit Dough (I like Pillsbury Flakey Layers)

HOW TO MAKE IT

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line muffin tin with paper muffin cups

3. Mix cane sugar and cinnamon in Ziplock bag.

4. Cut biscuits into quarters. Shake biscuit ¼s 4 at a time in the sugar cinnamon. Leave in bag.

5. Arrange 3 pieces in the each muffin cup. Some pieces will be darker than others. Be artistic

6. Arrange several chocolate chips (sometimes I use raisins) among the biscuit pieces in each cup.

7. Place a few chocolate chips (or raisins) between the dough sections.

8. In a small saucepan, melt the butter.

9. Add the brown sugar over medium heat. Boil for 1 minute.

10. Pour 2 TBSP of Brown Sugar/Butter mixture over each cup to coat

11. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Leave in pan for 15 minutes to cool before removing.

NOTE: TO MAKE THE LARGE MONKEY BREAD with the same recipe, layer everything in a Bundt pan and bake at 350° for 20-25 mins.