Clarified Butter / Ghee

Completely melt the butter on low heat, and without stirring (approx 10-15 minutes).
Remove from heat and let stand for 5 minutes
Gently skim off the foam from the top.
Slowly pour off the golden liquid into your containr, and do not let any of the milk solids on the bottom of the pan end up in the container.
Store covered in the refrigerator.

Salted butter will work, but the salt becomes a bit more concentrated.

Cannabutter

Place the cannabis on parchment paper, and bake at 220-230 for 40 minutes, turning after 20. The cannabis will turn slightly brown.
Remove from oven, remove the stems, and grind up.
Melt the butter in a small pot on low heat.
Add the cannabis to the butter.
Simmer 160-180F for 2-3 hours, stirring occasionally. Do not let it come to a boil
Pour through a cheesecloth, and do not squeeze the cheesecoth.
Pour into silicone molds and chill until solid.
Remove from the molds, gently wipe off any moisture from the bottom.
Place in an airtight container and store for up to 2 weeks in the fridge, 6 months in the freezer.

Test dosage by ingesting 1/4 tsp and wait for an hour for results.

You will need to adjust your recipes based on the amount of butter per serving.

Course Dessert

Preheat oven to 300F
Line an 8x8 baking dish with parchment paper across both directions so there is an overhang.
Sift and whisk the dry ingredients together.
In a separate bowl, beat the eggs until light yellow and fluffy (approx 3 minutes at medium speed)
Slowly add the dry ingredients to the eggs, and keep beating on low speed.
Slowly add the butter and vanilla extract, and keep beating on low speed.
Pour the batter into the pan and bakefor 15 minutes.
Remove from heat for 15 minutes.
Return to oven and bake until internal temp reaches 195F (approx 30 minutes)
Cool for 30 minutes in the pan.
Remove and let cool another 10 minutes on cooling rack.