Just because the Midwest is the slowest U.S. region to adopt new cannabis regulations doesn’t mean you should be prohibited from making your favorite Midwest snacks with weed. The following recipes will remind you of your Midwest roots, no matter how far from the heartland you have strayed.
Sure, you could throw a handful of flower into a bowl of brownie batter and get a little buzzed from the brownies that come out of the oven, but you probably won’t enjoy picking plant material out of your teeth or the bitter, dirty flavor that overpowers your baked goods. Fortunately, there is a better way to make sure your homemade edibles can get you high: infused cooking oil, or specifically, cannabutter.
In truth, you can infuse a lot of different edible substances with cannabis. Alcohol and different types of sweeteners, like sugar and honey, are popular choices. Yet, culinary-minded stoners have found that fats are excellent at absorbing cannabinoids.
And because oils are common ingredients in many different recipes, infusing cooking oils like olive oil, coconut oil, and butter with cannabis is a good way to give you the tool to transform any recipe into a weedy one.
For Midwest cuisine, butter is your best bet. You can make cannabutter relatively easily, using a saucepan or a slow cooker, and you don’t have to devote top-shelf flowers to do it. You might ask budtenders at your Michigan marijuana provisioning center if they sell trim, which are leaves, stalks, and small buds that contain small amounts of cannabinoids but not enough for joints and other finished cannabis products.
Cannabutter has a much shorter shelf life than regular butter; even if you tightly wrap it in cling film and store it in the fridge, you should use up your cannabutter in cooking within two weeks. Fortunately, Midwest recipes tend to include quite a lot of butter, so that shouldn’t be a problem. You can use cannabutter in any recipe, but some of our Midwestern favs include:
- 8 tablespoons cannabutter
- 2 tablespoons Worcestershire sauce
- 2 teaspoons seasoned salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups bagel chips
- 4 1/2 cups rice Chex
- 4 1/2 cups wheat Chex
- 3 cups bite-sized pretzels
Preheat the oven to 250 degrees Fahrenheit. Melt the butter gently over low heat in a saucepan to prevent degrading the cannabinoids. Add the Worcestershire sauce, seasoned salt, garlic powder, and onion powder, and whisk well to combine. In a different bowl, toss together the bagel chips, Chex, and pretzels. Pour half the butter mixture over the Chex mixture and toss; then repeat to ensure that all pieces are fully coated in butter. Divide mixture onto two rimmed baking sheets lined with parchment paper, and bake 45 to 50 minutes, stirring every 15 minutes.
- 1 cup peanut butter
- 1/2 cup cannabutter, softened
- 1 1/4 cups brown sugar
- 1 cup sugar
- 3 large eggs
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 4 cups quick oats
- 1 cup M&Ms
- 2 cup butterscotch chips
- 1 cup salted peanuts
- 2 cups all-purpose flour
Preheat oven to 325 degrees Fahrenheit. Cream together the peanut butter, cannabutter and sugars. Add eggs one at a time, beating well to incorporate. Add baking soda and vanilla, then add oats, M&Ms, butterscotch chips and peanuts. Stir in the flour to create a crumbly dough. Rest for 10 minutes before shaping into 1/4 cup–sized balls. Bake for 15 to 18 minutes.
- 1 pound lean ground beef
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1/2 pound fresh mushrooms
- 2 tablespoons plus 4 teaspoons cannabutter, divided
- 4 hamburger buns
- Optional burger toppings (tomato slices, lettuce leaves, dill pickle slices, ketchup, mustard, onions, etc.)
Season ground beef with seasoned salt and pepper. Finely chop mushrooms and add to seasoned beef before shaping into four 1/2-inch thick patties. Melt 2 tablespoons cannabutter in a large skillet over medium heat. Add burgers and cook for 6-8 minutes per side, basting with cannabutter. Transfer burgers to buns and top each with 1 teaspoon cannabutter. Add optional toppings.