cantrip 2021 holiday cookbook

Beef Shepherd's Pie

Submitted by Jayce Bauer, Inventory Coordinator at Fine Fettle.

Favorite Cantrip Flavor: Grapefruit Hibiscus

"This will make 6-8 servings, meaning that if I cook it once on a Sunday, my fiancé and I will have dinner pre-made for half the week. I also think it's better as leftovers than fresh, so I'm always excited to warm it up when I get home from work."


3 large Russet potatoes, peeled and cut into 6 pieces.
8 tbsp butter, divided into two parts1 medium onion, chopped
2 cups of frozen mixed vegetables (carrots, corn and peas)
2 lbs ground beef½ cup chicken broth
1 clove of garlic, chopped
Worcestershire sauce, to taste
1 cup of shredded cheese like Mexican blend
Salt, to taste
Pepper, to taste
tsp garlic powder


1. Put your cut potatoes into a medium sized pot and fill with cold water. Make sure there is at least an inch of water above the potatoes. Boil the potatoes, add about a teaspoon of salt, and simmer for about 20 minutes or until tender. You can check by poking them with a fork.

2. Preheat the oven to 400°F.

3. While the potatoes are boiling, heat up a large sauté pan. Melt 4 tablespoons of butter at medium heat, then add the chopped onions and cook until soft and fragrant, about 10 minutes.

4. Add the frozen veggie mix into the pan and cook until the vegetables are soft.

5. Add the ground beef to the pan, season to taste and cook until no longer pink. Drain the pan of excess fat.

6. Incorporate the chicken broth and Worcestershire sauce and bring to a simmer. Reduce heat to low and cook, uncovered, for 5-10 minutes making sure the beef doesn’t dry out.

7. Taste the filling and adjust the seasonings as necessary. Pour the finished filling into a glass lasagna dish and even it out. Place aside.

8. When the potatoes are done cooking, drain the pot, add the 4 tablespoons of butter and mash together with a potato masher. Add chopped garlic, salt, and pepper to taste.

9. Spread the mashed potatoes on top of the beef filling, making sure that it’s even all around. Rough up the surface of the mashed potatoes with a fork to encourage more browning.

10. Bake in the oven for 25 minutes, then take out of the oven. Cover the top with shredded cheese and put back in the oven with the broiler on until the cheese is melted and crispy!

Apple Cake

Submitted by Hunter Wallach, Shift Lead at Terpene Journey

Favorite Cantrip Flavor: Grapefruit Hibiscus

"This is my all-time favorite holiday recipe. The smell off caramelized apple sauce brings me back to when my mother used to bake for me growing up. I was incredibly sensitive to dairy as a child and this dairy free, egg free recipe came from a vegan cookbook that since has gone missing! So lucky we have a photo that gets passed around to our friends this season. Super straight forward recipe!! Even translates to muffin tins."


1 1/4 cups flour
2/3 cup sugar
3/4 t baking soda
1/4 t salt
3/4 cup apple sauce
1/3 cup vegetable oil
1/2 t vanilla
1/8 t cinnamon


1. Preheat oven to 350 and grease an 8 inch square.

2. Sift flour, sugar, baking soda, and salt together.

3. Mix applesauce, oil and vanilla in a bowl ; add the dry ingredients and stir just until combined.

4. Spread the batter in the prepared pan.

5. Bake 30-35 minutes.

6. Let cool and dust with confectioners sugar. Enjoy!

Peanut Butter Balls

Submitted by Colin Curran, Sales Development Manager for Cantrip

Favorite Cantrip Flavor: Ginger Peach

"We have these every Christmas and they are delicious! They bring back memories of being a kid and eating about 30 of them in a week."


2 cups powdered sugar
3/4 cup creamy peanut butter
1 stick butter
1 teaspoon vanilla
1/4 lb melting chocolate
1/2 cup chocolate chips


1. Mix together peanut butter and powdered sugar until thoroughly mixed.

2. Add softened butter and mix until creamy.

3. Add vanilla and beat just enough to mix in.

4. Roll into balls and place on waxed paper. If mixture is too sticky, add more powdered sugar.

5. Dip balls into melted chocolate to coat.

6. Let harden. Makes about 4 dozen.

Vegan Cinnamon Rolls

Submitted by Sasha Barry, Cantrip Superfan

Favorite Cantrip Flavor: Ginger Peach

"It's vegan and gluten free, but extremely delicious!"


1 cup warm (not hot) oat milk or any non dairy milk such as almond milk
2 tbsp maple syrup
1/3 cup melted vegan butter
1/2 tsp salt
3 tsp active dry yeast
2 tsp baking powder only use if baking with gluten free flour
1 tbsp apple cider vinegar only use if baking with gluten free flour
2 1/2 cups  all purpose flour or gluten free all purpose flour .

Vegan Cinnamon Roll Filling

1/3 cup softened vegan butter
2/3 cup sugar
2 tsp cinnamon
Vegan Cream Cheese Frosting
4 oz vegan cream cheese
4 tbsp softened vegan butter
1 ½ cups powdered sugar


1. Prepare the dough by mixing the warm almond milk, melted vegan butter, maple syrup, and salt. Add baking powder if using. Sprinkle the active dry yeast evenly across the top of the mixture, stir gently, and let it sit for about 10 minutes. If baking with gluten free flour, add apple cider vinegar and mix.
2. Add the all-purpose flour and mix until a dough forms. Leaving the dough in the bowl, form it into a round mound and cover the bowl with plastic wrap or a kitchen towel. Allow it to sit for an hour. I like to sit my bowl on top of an oven preheated to 350. Thewarmth from the oven helps the dough rise faster. Note, if using gluten free all purpose flour, the dough will rise slightly less than the dough containing gluten.

3. After the dough has risen for an hour place it on a floured surface and roll the dough into a 1/4 inch oval or rectangle (add more flour if the dough is too sticky to roll). Note, if using gluten-free flour, the dough will be slightly more dry. Spread the softened butter to cover the dough. Top with the sugar and cinnamon.

4. Preheat the oven to 350.

5. Roll the dough into a log and cut it into about 10 pinwheels. Place the pinwheels into a baking dish so that they are close but not touching. Cover them with a towel or loose plastic wrap and set aside for another 30 minutes. Note, if your rolls are gluten free, they won';t be as voluminous as rolls with gluten in them, but they'll be every bit as delicious!

6. Remove plastic wrap and bake the rolls in the oven for about 35 minutes.

7. While the rolls are baking, make the vegan cream cheese frosting by using an electric hand mixer to mix together the softened vegan butter, powdered sugar, and vegan cream cheese.

8. Allow the rolls to cool and spread the icing over the rolls.

Famous Meatloaf

Submitted by Blue Moon, Budtender at Terpene Journey

Favorite Cantrip Flavor: Ginger Peach

"I’ve been making versions of this recipe for over a decade & making changes throughout the years until I found the perfect mix of flavors! Bland food is my worst nightmare, & this recipe is the perfect balance of sweet, savory, & spicy. Think you know what meatloaf tastes like? Bland & a weird texture? Think again! Try this recipe & it’ll become a new favorite - I’ve had many people tell me this meatloaf ruined all other meatloafs for them, & when my brother returned from his deployment overseas, this is the recipe he requested for his first meal back home."


*for sautéing*
4 tbsp butter
1 huge onion, diced
Half a head of garlic, minced (Disclaimer: I love garlic)
¼ tsp salt
¼ tsp pepper

*spice mix*
1 tbsp black pepper
1 ½ tsp salt
1 ½ tsp cumin
1 tsp nutmeg
1 tsp cinnamon
¼ tsp ginger
1 tbsp red pepper flakes
1 tbsp sriracha for an extra kick if you really love spice, but it’ll already have heat from the flakes

3 eggs
½ cup ketchup
½ cup half & half
3 pounds ground beef (95% lean if possible)
1 cup seasoned breadcrumbs

*for topping*
ketchup (enough to cover the top evenly)
⅓ cup brown sugar


1. Preheat oven to 375 F. Grease large glass rectangular casserole dish with butter.

2. Dice onion. Melt butter in large pan, then add onion, salt, pepper, and sauté. When onions become translucent, add garlic. Continue to cook on medium heat until garlic is fragrant. Set aside to cool (this is important as you will be handling these with your hands later!).

3. Combine spices in large bowl, whisk to combine.

4. Add eggs and whisk until smooth and spices are fully incorporated. Add ketchup and half & half, whisk until smooth.

5. Lift ground beef into the bowl. With your hands, gently incorporate the ground beef with the eggy-spice mixture until everything is evenly distributed. Add in onions from earlier, mix with hands. Add in breadcrumbs, mix once more.

6. Transfer into greased baking dish, smooth with hands until flat (meatloaf should be about an inch tall in a 9x13 pan, & taller in smaller pans. I’ve made 5 pounds of meatloaf in my 9x13 pan with 1.5x the spices & an additional egg & more breadcrumbs, that was about 2 inches tall). Use fingers to indent a line across the middle of the meatloaf (lengthwise), to ensure even cooking.

7. Place in oven for 37 minutes. Check on meatloaf - it should be starting to caramelize at the edges, & the middle shouldn’t have any red color. If so, cook for another 27 minutes. Meatloaf should be caramelized colors across the whole surface.

8. Remove meatloaf from oven. Spread ketchup across meatloaf’s surface. Sprinkle brown sugar over ketchup using your fingers to evenly distribute. Place back in oven for 17 minutes. Slice and serve with buttery garlic mashed potatoes and bread. Enjoy 😊💙

Grandma's Pot Pie

Submitted by Lisa Marien, Compliance and Procurement Manager at Seed

Favorite Cantrip Flavor: Grapefruit Hibiscus

"My gramma used to have me make this pie the night before holidays to keep me out of the way and feeling useful. Now I make it for holidays to keep myself out of the way!"


1 full sized infused chocolate bar of your choice.
One foil package of Philly cream cheese.
One regular sized container of Cool Whip.
1/2 to 1 cup of sugar (to taste).
Oreo or Graham cracker pie crust.

Equipment Needed:

Mixing bowl, electric/hand mixer electric preferred for obvious laziness reasons.


Step 1: melt the chocolate by using a mixing dish over a boiling pot as a double boiler, JUST until the chocolate is completely melted.

Step 2: Mix the entire package of cream cheese completely into the chocolate using the mixer

Step 3: Add about a half to a cup of sugar (depending on your diabetes status) and mix it thoroughly.

Step 4: Empty the entire container of Cool Whip into the bowl and mix for several minutes with the cream cheese chocolate sugar concoction until it looks and feels like extra whipped mousse.

Step 5: Empty the entire chocolatey whipped concoction into the pie crust of your choice and smooth the top with a silicon spatula.

Step 6: Lick the spatula. Scrape the bowl clean and eat it all.

Step 7: Refrigerate for an hour. Or honestly have at it immediately.

* it is best cold and it cuts into pieces that you don't need a plate or fork for. Just a napkin to drape over your face to hide the chocolate smile while you chew.

Tortillas From Scratch

Submitted by Jess Brandon, Creative Director for Cantrip

Favorite Cantrip Flavor: Lemon Basil

"Look, I know it's crazy to submit just the outside of a taco to a cookbook. But I'm telling you - this incredibly easy recipe is going to change your life. I make homemade tortillas almost every day now, but during the holidays they are such an easy way to feed my friends and family, and making them in bulk is simple! Shout out to my girlfriend for opening my eyes to this magic."


1/3 cup P.A.N. White Corn Meal
1/3 cup cold water
As much salt as you like (I use about a teaspoon)
Avocado or Olive Oil

Equipment Needed:

Tortilla Press
Parchment Paper


This makes about 3 tacos, so scale up accordingly. If you want to make the shells in advance, Keep them warm in an oven set to 200 between layers of parchment paper on a baking sheet. Do not stack them too high or they will get soggy.

1. Pour all of the water into a mixing bowl.

2. Add the salt.

3. Slowly add and stir the corn meal into the water. Use a fork to mix. When it starts to get chunky, switch to your hands.

4. Roll the dough into 3 equal balls. The dough should stick to itself but not your hands.

5. Pour enough oil into a pan (ideally a cast iron one) to coat the bottom. Turn the heat on medium to medium high.

6. Place a piece of parchment paper on the tortilla press.Take one of the dough balls and drop it on the center of the parchment paper.

7. Place another piece of parchment on top of the dough. Push the tortilla press down and flatten the dough. Peel the top piece of parchment off while holding a corner of the bottom piece.

8. Flip the tortilla over in your hand, dough side down. From the corner, slowly peel off the remaining piece of parchment.

9. Place the tortilla in the hot pan. Cook until the pan side is a little brown, and then add more oil and flip the tortilla.

10. Cook until that side is also slightly brown, and remove from heat. Repeat process for the rest of the shells.

11. Fill with your favorite taco contents and be prepared to wonder why you have ever eaten another kind of taco shell, ever.

Infused Whip Cream

Submitted by Holly Alberti, Sr. Director of Marketing at Berkshire Roots

Favorite Cantrip Flavor: Ginger Peach

"It's simple, a great use for tincture and can be added to the top of any holiday favorite."


16oz heavy cream
BR tincture (5mg per 1/8 cup of whipped cream)
1 tablespoon maple syrup
¼ teaspoon vanilla extract


This one’s easy! In a large, deep bowl, combine all the ingredients and mix with a hand mixer until it’s airy and silky!