Quarantine cannabutter recipe/food ideas?

Thanks for all the neat ideas! I may have to try decarbing and infusing in a sealed jar like Highroller mentioned! I’ll go ahead and keep this question open for a day or so in case anyone feels like chiming in. I’ve been sticking to sweets because I don’t want to ruin a meal but who knows! I may really enjoy the way the canna flavor mixes with meats and other greens! I’ll definitely have to give meat, pancakes or pasta a try! Rice crispy treats were actually on my to-do list! I have to make some more butter but I have 5 girls left in flower so I should have plenty of decent trim to make more with soon.

Try making Rice Krispie treats with that butter. Follow the normal recipe for them, using the canna butter, but add 1 teaspoon (to taste) of vanilla. It will help cover up that MJ taste.

If making with flower use a espresso maker put ground up flower where coffee goes and butter where water goes heat until butter runs thru to the top. Make anything with butter. Mac and chz cookies etc

I always make dry ice hash with my trim. Then I'll decarb some keif in the oven. Throw in a few grams here and there in my recipes.

I ate my first canna thing two days ago,made by a friend using my last harvest trims. He decarbed the trims without an oven, right on a regular cooker, trims in a glass cover,water outside of it and water is in a bigger pan. decarbed it,then mixed it with coconut oil, heated it up a little bit for a few minutes, then it was ready to use. made a chocolate puding with it, I ate 2 spoons , was dead for a day. same harvest's buds don't make me like that when smoking.

Currently using 3/4-1lb of butter to every 1 ounce of flowering trim. I’ve been using the same amount of water as butter. I decarboxylate the weed on a baking sheet, cover the bottom of the pan in parchment paper, put ground weed on baking sheet, cover pan with aluminum foil and bake at 225 for 1 hour. Then I add water and butter into a pan. Equal parts of water and butter... set the temp to low and once the temp reached about 165 degrees I add the weed. I balance the temp between 165-190 at a low bubble(not a full boil, just tiny bubbles) for about 3 hours... strain the weed/butter/water mixture through a metal coffee filter into a glass dish and then let it cool to room temp. Once at room temp I refrigerate it for at least 3 hours but up to overnight. The next day I break apart the butter on top and dump the water that has settled at the bottom of the glass container. After that it’s ready to use! This has been the best method I’ve found so far.