Sweet Grass Holiday Baking Guide 2021

A Holiday Baking Guide

Volume 2

Presented By


Welcome to the third edition of the Sweet Grass Holiday Baking Guide 2021! This year the culinary masterminds behind Sweet Grass present even more epic Cannabutter-infused holiday snacks, appetizers, main dishes, and desserts. We’ve got something for everyone with both sweet and savory delicious treats to share. So grab your (21+) loved ones, your appetite, an apron, and dig into this year’s holiday baking guide!



Snickerdoodle Cookie Bread


Frosted Pumpkin Harvest Cake


Pointsettia Cookies

12 14 16 18 20

Baked Apple Empanadas

Marble Cookies Semi-Homemade Kitchen Sink Brownies

Safety First

To kick things off, we’re starting with priority #1... the best practices for keeping medicated products (and loved ones) safe and out of harm’s way. Always (and we’re saying this twice because it’s just that important), always label infused treats to avoid confusion and accidental consumption. There are tons of ways to get creative here and keep unwanted hands out of the cookie jar. Here are some ideas to get you started: • Mark your treats with edible decals • Try special green sprinkles to label your special treats • Keep goodies in a childproof container and out of reach • See additional disclaimers on page 24

Bananas Foster Caramel Potcorn



Infused Cheddar Bacon Garlic Biscuits

24 26 28

Bacon-Wrapped Jalapeño Poppers

Lemon Roast Chicken

Butternut Squash Pancetta Risotto






If you love snickerdoodle cookies, a staple of American baking, then you must try this fun and delicious recipe. This savory cinnamon bread is not only a perfect holiday treat but also a bad day cure that is sure to bring a smile to your face. Yields 2 half loafs. SN I CKERDOODLE COOK I E BREAD

I NGRED I ENTS : 2 1⁄2 cups flour 1 cup softened Cannabutter

3⁄4 cup sour cream 2 tsp baking powder

2 cups sugar 1 tsp vanilla

1⁄2 tsp salt 3 large eggs 3 tbsp sugar 2 tbsp cinnamon 1 pkg cinnamon chips 3 tsp cinnamon

I NSTRUCT I ONS : 1 Cream: Cannabutter, sugar, salt and cinnamon until fluffy. 2 Add eggs, vanilla and sour cream. 3 Separately, mix together: flour and baking powder, fold into the sugar mixture 4 Add cinnamon chips. 5 Spoon the batter into 2 half loaf pans 2⁄3 full. 6 Mix together 3 tbsp of sugar and 3 tsp of cinnamon and sprinkle over the loafs. 7 In a preheated oven to 350°F bake for 35 to 38 minutes.




Enjoy this deliciously moist and sweet pumpkin cake while it lasts, your friends may come back for seconds! With simple and quality ingredients and a Cannabutter frosting to top it off, this cake is perfect to celebrate fall festivities.

I NGRED I ENTS : Fo r t he b r ead : D r y : 1 tsp baking soda

Fo r t he f r os t i ng : 2 ounces of cream cheese 2 tbsp of Cannabutter 3/4 cup powdered sugar 1/4 tsp vanilla

1 3/4 flour 1 tsp salt

We t : 1/2 cup canola oil 1 cup pumpkin puree 2 eggs 1 1/2 cup sugar 1/3 cup water

1 tsp cinnamon 1/4 tsp nutmeg

I NSTRUCT IONS : 1 Preheat oven to 350°F degrees. 2 Mix dry ingredients together, then mix wet ingredients together in a separate bowl, then mix the two until combined. 3 Pour into an 11x13” greased pan and bake for 35-60 minutes (depending on pan size) until the toothpick comes out clean. 4 Let the cake cool. 5 Make the frosting by slightly melting the Sweet Grass Cannabutter and the cream cheese, and creaming with the other ingredients. If made in a cake 11×13” pan, double the frosting recipe. 6 Spread on top of the bread once cool.



POI NSETT I A COOK I ES Straight from grandma’s hand-written recipe book, these Christmas cookies have eye appeal and are scrumptious. With Cannabutter dough, coconut, and butterscotch flavors, these cookies are gifts you will want to share. Yield: 5 dozen cookies.

I NGRED I ENTS : 3 cups flower 1 tsp salt

2 cups confectioners sugar 1 cup Cannabutter, softened 2 eggs 1 tsp rum extract

1 cup shredded coconut 1 cup butterscotch chips Granulated sugar (for shaping cookies) 1/2 cup candied red cherries, cut in wedges

I NSTRUCT IONS : 1 Pre-heat oven to 375°F 2 Beat confectioners sugar and Cannabutter together. 3 Add eggs and rum extract and blend well. 4 Seperately blend flour & salt 5 Mix in flour mixture. 6 Fold in coconut and 3/4 cup butterscotch morsels

7 Chill dough till firm. 8 Roll into 1 inch balls. 9 Place on ungreased baking cookie sheet. 10 Flatten cookies with bottom of a glass dipped in sugar. 11 Place a butterscotch morsel in center of each cookie and arrange cherry wedges in circle around morsel to resemble a poinsettia. 12 Bake for 10-12 minutes. Cookies should not turn brown.



Empanadas have roots in Latin America and southern Europe and are made with meat, vegetables, or fruit. ‘Empanar’ in Spanish means to wrap in bread. Traditionally made around Christmas, these special Cannabutter pastries are filled with sweet spiced apples and topped with turbinado sugar. Yield: 10 empanadas. BAKED APPLE EMPANADAS

I NGRED I ENTS : F i l l ng : 3 honey crisp apples diced 1/2 tsp vanilla extract

Dough : 1 1/2 cups flour 1/3 cup sugar Pinch of salt

1/2 tbsp lemon juice 1/4 tsp pumpkin spice 1/4 cup brown sugar

1 large egg 1 egg white 1 tbsp water 1 stick Cannabutter (100mg) Turbinado Sugar

I NSTRUCT IONS : Fo r t he f i l l i ng : 1 Add all filling ingredients to a small pot and cook over medium-high heat and stir. Cook 15-20 minutes until apples are tender and most of the liquid is evaporated. 2 Put apples in a bowl and let cool. (You can put the apples in the refrigerator in a sealed container overnight.) Fo r t he dough : 1 Mix together flour, sugar, and salt. 2 Add Cannabutter, 1 egg, and water to the mixture using a pastry cutter until clumps are gone and a dough is formed. 3 Transfer the dough to a cutting board with flour on the surface and knead into a ball. Cut in half and make 5 small balls out of each half for a total of 10. 4 On a floured surface, roll each ball out into a circle using a rolling pin 5-6 inches in diameter and place each one on a baking sheet lined with parchment paper. Put in the refrigerator for at least 30 minutes. 5 Preheat oven to 375°F. 6 Take dough circles out of fridge and spoon 1.5-2 tablespoons of apple mixture in the center of each. Fold in half and pinch edges together with your fingers or a fork. 7 Brush the tops of each empanada with egg white and sprinkle with turbinado sugar.

Optional: cut a slit in top to let some steam out while baking. 8 Bake for 25 minutes or until the empanadas are golden brown.



These cookies are deliciously soft and chocolatey with swirls that are both fun to look at and eat. They may be the fun treats you need while wrapping gifts, or for your upcoming stoner friend cookie exchange. Yields 2 dozen cookies. MARBLE COOK I ES

I NGRED I ENTS : 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup (2 sticks) unsalted butter, room temperature (depending on how much Cannabutter you decide to use – add regular butter for

3/4 cup brown sugar 3 tablespoon of cocoa powder (for the double chocolate chip cookie) 1/4 chocolate chips (or however much your heart desires) 1 large egg 2 teaspoon vanilla extract 1/2 cup granulated sugar

the remaining amount.) 2/3 cup granulated sugar

I NSTRUCT IONS : 1 In a large bowl, whisk flour, baking soda, baking powder and salt until well combined. 2 In a separate large bowl (using an electric hand mixer) or in the bowl of a stand mixer with paddle attachment, cream butter and sugar on medium speed 3-4 minutes until light and fluffy. Beat in egg and vanilla. 3 Set half of the cookie dough to the side and add cocoa powder and chocolate chips. 4 Slowly stir in dry ingredients just until a dough forms. Cover both bowls with plastic wrap and refrigerate the dough for 1 hour. 5 Heat oven to 350°F. Line a cookie sheet with parchment paper. 6 Add remaining 1/2 cup sugar to a small bowl. Scoop and roll chilled dough together into balls, whatever size that makes you feel good. Roll each dough ball in sugar, then transfer to cookie sheet, spacing cookies about 2 inches apart 7 Bake 9-11 minutes until cookies are just set in the centers and lightly golden on the edges. Remove cookies from the oven; immediately sprinkle tops with granulated sugar, if desired. 8 Cool for 5 minutes on a baking sheet, then carefully transfer with a spatula to a cooling rack to cool completely.



It’s not quite the holidays without a good infused brownie treat! Moist and perfectly balanced with sweet and salty flavors, these fudge brownies can be customized to your liking and are a nostalgic delight. Yields 9 or 16 brownies in a 8x8 pan or 9x9 pan. SEMI-HOMEMADE KITCHEN SINK BROWNIES

OPT I ONAL I NGRED I ENTS : 1/4 cup sweetened shredded coconut 1/4 cup chocolate chips or chunks 1/4 cup plain potato chips 1/4 cup pretzel twists 1/4 cup butterscotch chips 1/4 cup corn chips

I NGRED I ENTS : 1 box fudge brownie mix ¼ cup half and half 1/4 cup coconut oil, melted 2 pats Cannabutter, melted

1 large egg ¼ tsp. salt

I NSTRUCT IONS : 1 Preheat the oven to 350°F. Spray an 8x8” pan with non-stick spray. Blend brownie mix, half and half, melted coconut oil and Cannabutter and salt in a bowl until combined and smooth. 2 Add all optional ingredients and gently mix until combined. 3 Feel free to add/subtract according to what you like. Pour into the pan and bake for 35 minutes or until a knife comes out clean. 4 Let cool and enjoy!



This childhood favorite turned into a staple for a ‘Sweets and Treats’ marijuana cooking DVD! The sweet, zesty, and bananalicious tastes of this holiday goody are looked at in a new light with Cannabutter and may turn into one of your top desserts of all time. Yields 2 servings. BANANAS FOSTER

I NGRED I ENTS : 1/4 to 1/3 cup brown sugar

Juice of one orange Juice of 1/2 lemon 1/4 to 1/3 cup of banana liqueur 1 ounce rum 1 banana 1 or 2 scoops ice cream (for 1 or 2 stoners) A pinch of cinnamon Cannabutter, 1 tbsp per stoner serving Suitable longways dish

I NSTRUCT IONS : 1 Slice ripe banana into 4 equal pieces. 2 Drop Cannabutter (one tablespoon per stoner serving) into hot pan and add brown sugar.

3 Stir untill butter melts into brown sugar, stir some more. 4 Then squeeze in the juice from half an orange and half a lemon.

5 Next, place the four banana slices into the boiling juices, flat side up. 6 Cook bananas about a minute on one side, then turn over to other side. 7 Sprinkle about 1 tablespoon of brown sugar over the bananas. 8 Squeeze some of the other half of the orange juice over the ingredients. 9 Then turn the bananas over once more, to flat side up. 10 Now pour the banana liqueur and the rum into the pan (the pan should be removed from heat as the flammable alcohol is poured in the pan). 11 Cook about 1 minute longer, then sprinkle a bit (to taste) of cinnamon over the ingredients. 12 Remove the pan from heat and place the 4 pieces of banana on each side of the ice-cream in the dish. 13 Scoop the sauce from the pan and pour over bananas and ice cream. 14 Optional: May be garnished with sliced strawberry for flavor and appearance when serving. Bon Appetit!



We love a good caramel popcorn, especially when made with Cannabutter! Great for a fall evening, this sweet and savory favorite snack is a kicked-up version. It’s potent and mildly addicting, so try to eat slowly and save some for others. CARAMEL POTCORN

I NGRED I ENTS : 1 cup brown sugar 1/2 cup light corn syrup 1/2 cup Cannabutter 1/2 tsp salt 1 tsp vanilla 1/2 tsp baking soda 4 qts popped popcorn

I NSTRUCT IONS : 1 Spray a large baking sheet with cooking spray and spread popcorn on the tray. 2 Preheat the oven to 250 degrees F. 3 Combine brown sugar, corn syrup, butter, and salt in a sauce pan and bring to a boil. Boil for 5 minutes and remove from heat.

4 Add vanilla and baking soda to caramel, stir well. 5 Pour caramel over popcorn and stir to coat evenly. 6 Bake for 45 minutes, stir, and allow to cool.







These Cannabutter cheesy bacon garlic biscuits are buttery and flaky on the outside and fluffy on the inside. Loaded with bacon and fragrant from fresh rosemary and garlic, these biscuits are a huge hit and better than any restaurant biscuit. Yields 1 dozen.

I NGRED I ENTS : 2 cups all-purpose flour

3⁄4 cup cold buttermilk, plus more for the tops of the biscuits

1 tbsp baking powder 1⁄4 tsp baking soda 2 tsp sugar 3/4 tsp salt (flavored gives it more pizazz) 6 tbsp cold Cannabutter, cubed 3⁄4 cup shredded sharp cheddar cheese 1/2 cup bacon broken in small pieces 3 cloves of garlic (or a bulb) minced 2 tsp fresh rosemary

I NSTRUCT IONS : 1 Preheat the oven to 450°F. Line a large baking sheet with parchment paper. 2 Whisk together the flour, baking powder, baking soda, sugar, and salt. 3 Using hands or a pastry cutter, add the cold butter and cut into the dry ingredients. 4 Whisk in the cheese, minced garlic, rosemary and crumbled bacon. 5 Add the cold buttermilk and work in just till the dough combines (do not overwork). 6 Knead and pat the dough until 1⁄2 inch thick, using a cutter, cut out the biscuits. 7 Arrange the biscuits on the baking sheet touching each other. 8 Brush the top of each biscuit with a little bit of buttermilk. 9 Bake at 450°F for about 16 to 20 minutes or until lightly golden brown. 10 Remove from the oven and brush with melted Cannabutter (sprinkle with more rosemary and garlic).



BACON-WRAPPED JALAPEÑO POPPERS This popular appetizer is for those who love spicy foods and cannabis. It may be a perfect dish to bring to your next football party, although be sure to give your friends a heads up that it’s even more heavenly because of Cannabutter.

I NGRED I ENTS : 12 Jalapeños 5 tablespoons Cannabutter (50mg) 12 slices of bacon 1 Greek yogurt 1/2 cup cream cheese Dash of salt and pepper

I NSTRUCT IONS : 1 Preheat the oven to 350°F. 2 Cut jalapeños in half lengthwise and clean out seeds. 3 Mix cream cheese, greek yogurt, Cannabutter, salt, and pepper. 4 Fill jalapeño halves with Cannabutter/cream cheese mixture. 5 Wrap in bacon. 6 Bake for 20 minutes or until bacon is thoroughly cooked.



This classic oven roasted chicken recipe is fresh, juicy, tender and will not be the only thing baked on your special occasion. The flavorful meat is complemented with delicious roasted root vegetables and you can choose your favorite dry wine as you merrily make this holiday meal. LEMON ROAST CHICKEN

I NGRED I ENTS : 4-5 lb. whole chicken 2 slices of Cannabutter 1⁄4 stick of butter 2 lemons

1 garlic clove 1⁄4 cup of dry white wine Poultry herbs – thyme, rosemary, and sage Salt, pepper, and garlic powder

1 yellow onion 2 long carrots 1 celery 2 potatoes

I NSTRUCT IONS : 1 Heat oven to 375°F. 2 Prep chicken, rub with seasoning, place in 9 X 13 in. dish, at least 1 1⁄2 in. deep. Put herbs, lemon wedges, onion and garlic inside chicken. 3 Cube potatoes, chop celery and carrots, wedge lemons and onions. 4 Spread assorted veggies around the edges of the chicken. 5 Put 1⁄4 stick of butter and 2 pats of Cannabutter in a dish, microwave in increments of 5 seconds and stir until melted. 6 Season chicken and dish with salt, pepper, and onion powder. Pour butter over chicken and dish. Let the butter cool. Pour dry wine over the entire dish. 7 Place on the top rack of oven and cook for 1 hour 15 mins or until chicken is 165°F on the meat thermometer. 8 Remove chicken once golden brown, stir veggies and put them back into oven to broil for 15 minutes. 9 Separate chicken and serve with veggies.



This fusion dish is simple and satisfying with creamy and crispy textures for a comfort food delight. Combining delectable elements from Italian and French cuisines, this recipe will quickly become a fall favorite, made even more comforting with Cannabutter. BUTTERNUT SQUASH PANCETTA RISOTTO

I NGRED I ENTS : 1 butternut squash 8 oz pancetta 1 cup Arborio rice 1/2 cup dry white wine 4 cups chicken stock

2 tbsp olive oil (divided) 1/2 cup grated parmesan (plus some for garnish) 3 tbsp Cannabutter 1 bunch parsley Salt and pepper to taste Cannabutter - additional desired amount

1 yellow onion 2 cloves garlic

I NSTRUCT IONS : 1 Peel and deseed butternut squash, then chop into 1/2-inch cubes. Toss in 1 tablespoon olive oil, salt and pepper. Spread squash out in a single layer on a sheet pan and cook in oven at 300 degrees F for 40 minutes or until golden brown. Remove from oven and set aside. 2 Warm chicken stock on stove top over low heat. 3 In a large stock pot, place other tablespoon of olive oil and pancetta and sauté until crispy. Remove pancetta and set aside, leaving oil and drippings in the pot. 4 Dice onion and add to pot with pancetta drippings. Sauté over medium-high heat until slightly translucent (3-5 minutes). Chop garlic and add to onion, cooking for one additional minute. 5 Add dry rice to onion / garlic mix and stir to combine, coating rice entirely. 6 Pour in white wine and cook until all liquid has been absorbed. 7 Bring stove down to low-medium and add 1/2 cup of warm stock at a time, stirring continuously until all liquid is absorbed. Repeat this step until all stock is used and rice reaches a creamy texture. Low and slow is the name of the game. 8 Return to the roasted squash, divide in half, keep one half intact for garnish, and puree other half with a food processor or potato masher. 9 Remove rice from heat, and stir in pureed squash, cooked pancetta, Cannabutter and parmesan, and stir until uniform consistency is reached. 10 Plate finished risotto and garnish with intact squash, extra parmesan, and chopped parsley.



Pro Tips

Homogeneity: A perfect degree of homogeneity, or mixture quality, means ingredients appear in the same proportions in every part of the final creation. This is very important when making edibles so that the THC is distributed evenly and consistently across the batch. For achieving homogeneity with cannabutter baked goods it’s important to use the “creaming method.” This means thoroughly mixing softened Cannabutter and sugar together with a hand or stand mixer before adding any other ingredients. This takes 1-2 minutes and results in a light and fluffy mixture. For savory recipes it’s important to fully melt the Cannabutter at a low temperature and then slowly disperse the liquid butter across as much of the mixture as possible. Immediately after this step toss the whole mixture to create an even coat of Cannabutter.

Altitude All of these recipes have been adjusted for mile high baking. For even higher altitudes, slightly reduce your leavening agent (baking soda), slightly increase your oven temperature, add a touch extra flour, and add just a touch of liquid. There are plenty of great additional resources online. Mise en place This is French for “put in place”. In other words, when you are cooking or baking anything, it is best to work in a clean and organized manner. Go through your recipe and pre-scale your ingredients into separate bowls/containers. This will also ensure the proper ingredients go together. Baking is scientific so if ingredients aren’t scaled correctly, it will have an impact on the final product. Ingredients Before you embark on your baking journey, make sure all of your ingredients are within the expiration date. You will delight your palate and guests by using fresh ingredients. Equipment A lot of kitchen equipment can be on the pricey side. If you can afford it, a stand mixer yields the best results. If you are on a budget, thrift stores and friends/family can be a great resource to purchase or borrow equipment. Some recipes can and should be mixed by hand. Nesting bowls, rubber and offset spatulas, measuring cups and spoons are other tools for success.



Holidays and cookies go together like a fresh-rolled joint shared with friends. As for this kind of Cookie Swap… you may as well have the best of all worlds. If you haven’t had a Cookie Swap with friends, you’re in for a treat. A few actually... Here’s what you’ll need: Cookie Exchange

• A group of friends with each in charge of bringing their own treats to the table.

• Each friend should make enough cookies to share with everyone.

• Once at the party, you’ll sample the goods, then trade and package them all up so everyone leaves with a little something of everything, as well as delicious recipes to try at home. Including, of course, your creations.

• As always, be sure to let your friends know whenever your treats are infused with THC.



The Cannabutter is separated into 10mg slices by the notches on the protective tray.

Using a butterknife, slice downward and between the notches to remove one 10mg slice

For fresh ideas and to share your Cannabutter creations visit Infusiasm.com/Sweet-Grass/Cannabutter

36 Disclaimer Neither Sweet Grass Kitchen nor its affiliates make any representations regarding any edible products made using Cannabutter, regardless of whether such edibles were prepared using the enclosed recipes, and ALL EXPRESS OR IMPLIED CONDITIONS, REPRESENTATIONS AND WARRANTIES, INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABIL- ITY, FITNESS FOR A PARTICULAR PURPOSE, AND ALL WARRANTIES ARISING FROM ANY COURSE OF DEALING OR PERFORMANCE OR USAGE OF TRADE ARE HEREBY DISCLAIMED. When using Sweet Grass Kitchen Cannabutter please note that the dosage guidelines for each recipe do not guarantee precise dosage in the final baked goods. Deviations from any recipe instructions or ingredients may result in higher or lower potency than anticipated, and failure to adequately homogenize the cannabutter in a recipe will likely result in an uneven distribution of potency in the finished edibles. As with all cannabis edibles, please start low and go slow, limiting your consumption until you are familiar with how a specific edible affects you. Under no circumstances should you consume an edible serving containing more than 10mg of THC unless you have extensive experience with marijuana edible products and how they affect you. 21+ only. For more information go to Infusiasm.com/Sweet-Grass/Cannabutter Infusiasm.com/Sweet-Grass/Cannabutter

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