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Most of these old fashion 1890 cooking recipes should be no problem for most patients, to convert them into medical marijuana cooking recipes. With just a little experimentation you can cook the same recipes your great grandmothers use to cook. & Medicate yourselves & your other sick patient friends at the same time. An "1890 Original Cookbook" To Adapt For Medical Marijuana Cooking Recipes
Ingredients: • 1 cup sugar • 1/3 cup corn syrup • 1/2 cup water • 1/4 teaspoon cream of tartar • 1/4 to 1 teaspoon flavoring • liquid food coloring • 1 to 2 teaspoon(s) citric acid (optional) • 3 tablespoons cannabis tincture
1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you’re using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.
2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.
3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.
4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300° F (hard-crack stage).
5. Remove the pan from the heat immediately and let the syrup cool to about 275° F before adding flavor, color, cannabis tincture and citric acid (adding it sooner causes most of the flavor to cook away).
CAUTION Be careful! The sugar syrup is extremely hot! If you burn yourself, run cold water over your hand for several minutes, but do not apply ice.
6. Working quickly, pour the syrup into the prepared molds and let cool for about 10 minutes. If you’re not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it’s covered with candy. (It helps to have a friend do this since you need to work quickly.)
7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place.
Tips: – Don’t have any molds? You can simply pour small circles of syrup onto a greased cookie sheet and place sticks in the middle to make pops.
– It’s best not to make lollipops on a rainy or humid day. Cooking candy syrup to the desired temperature means achieving a certain ratio of sugar to moisture in the candy. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it can actually start reabsorbing moisture from the air. This can make the resulting candy softer than it is supposed to be.
Hard-Crack Stage 300° F–310° F Sugar concentration: 99%
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!
1/3 cup organic raw pumpkinseeds (soak overnight) 2 – 3 Tablespoons hemp seed (seeds may be soaked) 1 Tablespoon lecithin granules 1/2 cup ripe banana 1/4 teaspoon cardamom 3 Tablespoons organic brown rice syrup (or 2 – 3 teaspoons Stevia leaf powder) 2 teaspoons vanilla extract 3 cups purified water (use less water if you like a thicker seed milk)
Place all ingredients in a blender and blend until smooth.
1-1/4 cups hulled hemp seeds 1 small garlic clove 2 Tablespoons hemp oil or olive oil 1 teaspoon soy sauce sea salt and pepper (optional)
Grind one cup of the seeds in a blender. Combine the rest of the un-ground hulled seeds, the ground seeds, oil, and pressed garlic in a small bowl, and blend them thoroughly with a fork. Season with soy sauce, salt and pepper. Add more oil for a softer consistency. Store the butter in a glass jar in the refrigerator.
Note: Another way to produce nut butter is to grind the hulled seeds in a Champion juicer using the blank attachment.
2 cups dates, pitted and mashed 1/4 cup hulled hemp seed, toasted (or raw) 1/4 cup hazelnuts or cashews or sunflower seeds 2 cups coconut flakes or 1 cup raisins 1/2 cup oats 1 tablespoon honey 1/4 cup sesame seed or hulled hemp seeds
Toast hulled hemp seeds in pan. Grind seeds and hazelnuts in coffee grinder. Mash and pit dates. Mix ground seeds, hazelnuts, dates, coconut flakes, and oats and knead thoroughly, then mix in honey. Form small balls and roll in sesame seeds. Instead of sesame seeds, roll in coconut flakes, cracker crumbs, or coarsely ground nuts. Dates may be substituted with dried figs.
Take 4oz wholemeal flour (plain, or self raising for lighter scones) Sieve this into a mixing bowl and add fresh sqeezed lemon juice to taste. Add the cooled cannabutter and mix, then ‘rub in’ until its like fine breadcrumbs in texture. Add in chopped dried fruit to taste. I use raisins, dried apricots, dates, hazelnuts (crushed/chopped) walnuts, whatever you have to hand. Slowly add milk until you get a nice soft dough, then take it and knead it on a floured surface until its a ball then roll it out about 15mm thick or so. Cut into 12 scones and lay them on greasproof paper in a baking tray. Brush to taste with egg and sprinkle with brown sugar.
Preheat your oven to gas mark 8 and stick them in for 12 to 18 minutes until (as they say) golden brown!!
8oz best quality plain chocolate 15ml condensed milk 2 capfulls of spirit ..I used Vodka, but if I make them again I will use an orange liquor,lots of it!. A good squeeze of fresh orange juice 1/8 oz of good bud finely chopped all stalk etc removed.
No cooking required, all you do is:
Melt the chocolate over hot water in a metal bowl,add the milk, spirit, juice, and bud and stir/beat well.Leave to cool then dust your fingers in cocoa powder and roll into about 15 small balls.(I dropped them into an empty chocolate tray). And that’s it!
Ok so the secret is to try and mask the taste of the bud unless you like it, and the choc/orange combo goes a long way to doing this.
On a cookie sheet place a equally sized piece of parchment paper (a piece of brown paper bag will do if your running a tight ship or your grocer doesn’t carry such baking supplies). Spread your bud out on the sheet of paper, place in a pre heated 350 degree Fahrenheit oven and bake for about 10 minutes or until all the green is cooked out. It will turn a golden brown and be totally dehydrated and very brittle. Take the cookie sheet out of the oven, let it cool, grind your bud up into it’s smallest parts (a pestle and mortar works best for this).
You now have the active ingredient to make anything you like a medical marijuana recipe. Soup to nuts, oatmeal to ice cream, mix it into your favorite cookie, brownie or grandma’s turkey stuffing recipe, put some on your pasta or you can put your grind in jell capsules from the health food store and take your medicine like any other pill/capsule.
Depending on the potency of your bud, start out with 1/4 to 1/2 measuring teaspoon of ground bud per dose, take it in the morning on an empty stomach (it takes longer to work if there is prior food in your stomach). It takes a half hour to an hour to start to take affect. Muscle spasms stop, nausea miraculously turns to appetite and sorrow somehow gets overshadowed by pleasantry.
3 cups sugar, i prefer cane sugar a very finely ground sugar 9 tablespoons of cocoa 1 cup heavy whipping cream 1/2 cup milk 1/2 teaspoon salt 2/3 cup white karo syrup
mix well, cook over medium heat til sugar is all dissolved, I put a lid on the candy for several minutes to dissolve the sugar on the sides of the pan, you may stir occasionally, let the candy slow boil till candy thermometer says soft ball or you can test it yourself, put a small amount in cold cold water and wool it around, it should form a soft ball but is still elastic and will flatten out on your finger take off heat when done, let set about three minutes, then you can add the canna butter, if you are a user, you may add four tablespoons to the candy don’t stir and then add 1 teaspoon of vanilla.
let it cool till you can put your hand on the bottom of the pan without it being hot, if you use a thermometer, it is about 110 degrees
butter a 9 " pan, beat candy till it looses its gloss and starts to set up, may add some crushed nuts if you like them. black walnuts are excellent.. don’t make it on a real humid day or it will have problems setting up and a real hot day will make it more stiff and possibly be more grainy.
Ingredients: 1/2 cannabutter softened 4 1/2 ounces almond or soy flour 1 cup granulated Splenda or 4 droppers Stevia *I use chocolate rasp.* 1 egg 1/2 tsp vanilla 1/4 tsp baking soda 1 tsp cinnamon 2 tsp granulated Splenda
In medium bowl, beat butter on med-high for about 30 seconds. Add about half almond or soy flour and Splenda or liquid sweetener, egg, vanilla, and baking soda. Beat until well combined. Beat in remaining almond or soy flour. Cover and chill in bowl for 1 hour. In a small bowl, combine 2 TBSP Splenda and cinnamon, mix well. Divide the chilled dough into 24 balls about 1 inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon/Splenda mixture to coat and place 2 inches apart on a cookie sheet sprayed with cooking spray. Bake at 350 degrees for 10 minutes until lightly browned at the edges. Let cool before removing from cookie sheet.
Makes 24 servings Can be frozen
With granular Splenda: per serving: 83 cal, 8 gr fat, 2 gr protein, 3 gr carb, 1 gr dietary fiber
With liquid sweetener: per serving: 79 cal, 8 gr fat, 2 gr protein, 1.5 gr carb. 1 gr dietary fiber
Ingredients: 2 TBSP no sugar peanut butter 2 TBSP cannabutter, melted 1/2 tsp liquid artificial sweetener *saccharin, stevia, liquid Spenda* 1/4 cup Splenda or 4 packets Sweet n Low One scoop vanilla whey protein powder
Melt peanut butter and butter in microwave or double boiler.
Mix in the sweetener thoroughly.
Add protein powder and stir until able to form a ball. Roll up in a ball and kneed for a few seconds. Separate into even four even portions and roll into balls. Place in refrigerator until firm. Makes 4 servings.
The PB Bars are low carb and sugar free but are a little high on the fat count.
¼ ounce finely chopped "herbs" 1 cup butter 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 2 cups flour 2 ½ cups rolled oats ½ tsp. salt 1 tsp. baking powder 1 tsp. baking soda 1 12-ounce bag chocolate chips (semi-sweet)
1. Prepare "bud butter" using the following method: (This is the most important step in the recipe) Bring a large pot of water to a boil. Add butter and herbs. Reduce to a simmer (or low boil) and cook, stirring lots, for about five to six hours (the longer the better). Refrigerate overnight. Remove hardened disk of butter and discard ugly brown water.
2. Combine flour, rolled oats, salt, baking powder and baking soda in a large mixing bowl. Mix together herbal butter, white and brown sugar, eggs and vanilla. Blend moist and dry ingredients together. Add chocolate chips.
3. Drop dough by rounded teaspoons onto an un-greased cookie sheet. Bake in a 375 degree oven for 7 to 8 minutes. Carefully transfer cookies from pan and allow to cool. Makes about 60 cookies.
Ingredients 1 cup sugar 1/4 cup light corn syrup 2 tablespoons water 1 1/2 teaspoons vinegar 1/4 cup butter 1/4 teaspoon vanilla extract 3 tablespoons cannabis tincture
Directions Line several baking sheets with waxed paper; set aside. Use butter to grease the sides of a heavy 1-quart saucepan. In the saucepan, combine the sugar, corn syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing the mixture on the sides of the pan. Carefully clip a candy thermometer to the side of the saucepan. Cook the mixture over medium heat, stirring constantly, while adding the butter (cut into 8 pieces), 2 pieces at a time. Continue cooking the mixture over medium heat, stirring occasionally, until the thermometer registers 300º F, hard-crack stage.
The candy mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-crack stage should take 25 to 30 minutes. Remove the saucepan from the heat; remove the thermometer. Stir in the vanilla extract and cannabis tincture. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the prepared baking sheets. The mixture will make 2 to 3 inch circles. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature. Makes 12 lollipops. Four lollipops will have about a tablespoon of cannabis tincture in it, so they should be pretty potent if you followed the recipe for the cannabis tincture, which can be found in the Medicine section of this site.
1/4 oz. of stockpiled cannabis stems from breaking up buds. Vodka (any kind should do) Glass container
Place all stockpiled stems in a jar. Pour in your vodka, just enough to fully submerge the stems. Let set in a dark place for about a week. After that, you will need to strain out the stems. A great trick is to make tea type bags out of coffee filters and stems for easy removal.
Why this works: Stems contain a small amout of THC, but not really enough to be worth smoking. Compiling enough stems together and soaking them in vodka releases the THC into the vodka without messing with the nasty smoke. This is great because most people throw their stems away anyway.
1/3 C FLOUR 1/4 TEASP BAKING POWDER 3 TABLESP SHORTENING (BUTTER WORKS FINE) 3/4 C SUGAR (BROWN WORKS GREAT) DASH SALT 2 TABLESP CORN SYRUP 1 BEATEN EGG 1 SQUARE BAKING CHOCOLATE 1 TABLESP VANILLA 3/4 C CHOPPED NUTS (OPTIONAL) A COFFEE GRINDER HALF FULL, FINELY GROUND
THE CORN SYRUP SEEMS TO BE THE KEY TO THE WHOLE THING. THERE'S NO NEED TO CLEAN THE ACTIVE INGREDIENT, JUST STUFF IT IN THERE WHOLE. MAKE A POT OF COFFEE AFTERWARDS WITHOUT CLEANING THE GRINDER.
MIX SHORTENING, SUGAR, CORN SYRUP, EGG, SIFT IN FLOUR, BAKING POWDER, SALT, STIR IN CHOCOLATE AND EVERYTHING ELSE. PUT GREASED 8" PAN (GLASS IS BEST). BAKE 20 MINUTES AT 350F LET COOL. CUT INTO 8 PIECES. TEST CAREFULLY.
It’s basically a normal banana cake, except we prepared the pot in the following way. We took the butter and slowly melted it in a BIG wok. Then, when it had all melted we threw in the pot ,and stirred it all around, making sure the pot was covered in butter. Then we just followed the recipe as normal, throwing in the pot/butter mix when it asked for it. Oh, let the pot/butter simmer slowly for a while, to get all the THC. Or you can preferable just use cannabutter/budbutter in the recipe.
125 g butter 1 cup sugar – we actually put in 2 cups, and it tasted just perfect 2 eggs 2 bananas (ripe ones) 1/3 cup of milk – well enough to give it the right texture, wet, but not runny 1 teaspoon vinegar 2 cups flour 1 teaspoon baking soda
Oven Temperature : 180 C (350 F)
Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer – basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer)
Let Completely Cool & Slice and Butter.
How much Pot to use …
We made the equivalent of 3 of these, and used 1 ounce of leaf,
Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you’re going to cook with and decide how many cookies you’d like it to make. So if you’ve got say a couple joint’s worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you’ve got just enough for one cookie.
Then to make sure all the THC is properly isomerized by heat (something I’m not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), sauté the weed in a bit of
vegetable oil in a little pan or pot at a low-med temperature ’til it’s nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way. Cool the oil/weed mixture down, then add however may cookies’ worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away!
Hint: don’t use too much oil to precook the weed, or the cookies will be too, well, oily.
Variation: don’t use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I’m not sure which works best in terms of THC utilization – with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there’s less chance of burning.
In which Dr. Jean-Jacques Moreau de Tours introduced cannabis to France in 1840.
¼ ounce cleaned, ground marijuana
1 cup chopped dates
½ cup chopped raisins
½ cup ground walnuts
½ cup ground almonds
1 teaspoon ground nutmeg
1 teaspoon ground anise seed
1 teaspoon powdered ginger
½ cup honey
½ cup water (more if needed)
2 tablespoons melted butter or ghee
In a dry skillet, toast the marijuana over very low heat until it begins to release an aroma. Combine it with the dried fruit, walnuts, spices, honey and water, and heat through to soften the ingredients. Remove to a heavy bowl and mash until the ingredients are well blended. Add the butter last and stir it in thoroughly. Spoon into a jar and store in the refrigerator. Serve on crackers, or eat by the spoonful or fingerful. Note: Unless using superweed or eating more than a cracker-sized amount, this recipe is rather weak. It can be strengthened by using cannabis ghee, or by substituting hashish for the marijuana.
1/2 Oz/[14 grams] of well-powdered [coffee grinder/mortar&pestle] Volcano Vaporizer-depleted Cannabis flowers* 1 Package Dromedary Gingerbread mix 5 Tblsp water 2 Tblsp hempseed oil (OR butter or margarine, melted) optional, for taste: 1 g added cinnamon powder 1 g added ginger powder
Basically, follow the cookie recipe on the box; the cake or muffin variations are fine too! I made 2 dozen rectangular Ginger-Snap type cookies out of the batch. Now, two hours after snarfing four of them, I would not try to drive…
*After three bag-filling cycles, ~50% of the latent THC is typically left in the "depleted" herb. Simply use ~2x more medicinal herb than usual in your own baked goods recipes!!
Green Dragon is an alcohol/THC based drink. It is very simple to make and has very pleasurable effects.
How does it Work? Well, the active ingredient in marijuana is THC, which is not a water-soluble compound. So, the THC has to be extracted using alcohol and then added to food and/or liquid that can then be entered directly to your system through the digestive tract rather than through the lungs. This type of consumption of marijuana tends to be both slower and more efficient than smoking it. Further the unpleasant effects of smoking heated smoke are completely eliminated. For these reasons this is the favored method of marijuana consumption by many people.
Note: The highest proof alcohol available should be used. (Everclear is suggested)
Method One: To do this you must obtain the highest proof alcohol available. This allows for the best results. 190 proof is highly recommended. Then one must then obtain marijuana.
Rule of Thumb: (About one half gram per ounce of alcohol.) Remember, the more the merrier. After one has these materials, they can begin.
First break up the marijuana and take out all seeds. You may leave the stems. Then open the bottle of alcohol and pour about a forth out. This will allow room for the weed. Then carefully add all broken up herbal matter into the bottle. Put the cap back on and shake. Now, store it in a safe area and let it sit for approximately 2 to 3 weeks. After the long awaited wait, pour the green tinted substance into another container through a strainer. You may use a coffee filter. The final product is high proof alcohol laced with high amounts of pure THC.
Note: One may drink the product straight, but this is not recommended. A common way of consumption is to mix three parts 7-Up with one part Green Dragon and a dollop of honey stirred in. Served over ice.
A faster method is to heat the alcohol to a sub-boiling temperature and stir in the crushed marijuana. Great deal of care should be taken if this method is chosen, as the alcohol is highly flammable.
Note: Use an electric stove. OR Put the alcohol in a pan, and put that pan into a pot of boiling water (thereby heating the alcohol safely.) Avoid using an open flame. OR Heat the alcohol with herbal mixture in the microwave at half power for approximately 11 to 16 minutes or until liquid is an emerald shade of light green. This is method of heating should be a last resort.
First, heat up alcohol using any method. Then stir in the crushed herbal blend while alcohol is at sub-boiling temperatures and let sit. Stirring every couple of minutes. This should take no longer then 25 minutes. Turn off stove and let cool. Then take the product and strain it. A coffee filter works just fine.
Note: Use rubber gloves when straining the liquid. If you are using a coffee filter, make sure to squeeze any extra liquid out of the marijuana mesh; this is where most of the liquid THC is still hiding.
If you wish you could pour the final product into a bowl of cherries and let sit over night in the refrigerator. Then strain and keep liquid. What this does is lets the cherries become saturated in the Green Dragon. One may then eat the cherries to become drunk and high. Doses range from 20 to 40 cherries. Now, the liquid is still good, use it to make mixed drinks and/or other methods of consumption. (Consider making Jell-o shots.) Enjoy
Bottom Layer 1/2 cup bud butter 1/4 cup sugar 4 tablespoons cocoa 1 large egg, beaten 1 3/4 cup graham wafer crumbs 1/2 cup plus 1 tablespoon finely chopped walnuts, crushed (I use a mortar and pestle to crush) 1 cup coconut
Directions: Bottom Layer: Melt the bud butter, sugar, and cocoa over boiling water. Add the beaten egg, stirring to thicken. Remove from heat. Combine with the graham wafer crumbs, coconuts, and chopped walnuts. Press into a 9 x 9-inch square pan (ungreased). Middle Layer: In a large bowl, mix the bud butter, cream, custard powder, and icing sugar with an electric mixer. Spread over the bottom layer. Freeze for two hours. Top Layer: Melt the chocolate and bud butter over boiling water. Cool. When still liquid but starting to solidify, spread over the middle layer. Freeze for two hours and serve.
Ingredients: ½ cup butter 1/3 cup cocoa powder 2 eggs 1 cup granulated sugar ½ cup flour 1 tsp. Baking powder ¼ tsp. Salt ¼ to ½ ounce marijuana Method: 1. Clean the marijuana removing any seeds and stems 2. Preheat oven to 350 degrees 3. Melt the butter over a *slow* fire in a saucepan. 4. Add the cleaned marijuana to the melted butter and stir constantly for about 10 to 15 minutes. The butter will turn green. Be extra careful to keep the fire low and to keep stirring the mixture or the butter (and the weed) will burn and it will smell (and taste) absolutely disgusting. 5. Strain the butter and marijuana with a metal mesh strainer. If you stir it through the strainer with a spoon it will grind any leaves into a fine powder which you can pour back into the green butter. Put the saucepan back on the stove. 4. Add the cocoa powder and stir until dissolved, turn off the heat and set aside. 5. Beat the eggs with an electric beater until fluffy, add sugar and mix. 6. Pour the cocoa and weed mixture into the egg mixture and stir well. 7. Add the flour, salt and baking powder, stir until smooth. 8. Grease the bottom of a 10 x 10 inch baking dish and pour the mix into it. 9. Bake at 350 degrees for about 30 mins. (The center will still be soft but when you prick it with a fork the fork should not have brownie mix on it, it should be cooked) Notes: *This recipe is very delicious even without the weed in it. It’s a very chewy, fudgy brownie recipe and adding the weed tends to make it more chewy (I suppose due to the extra oils or something). *You can use any size baking dish – you will just have to adjust the baking time accordingly *Vary the amount of weed according to how potent it is I suppose…*These brownies cause the vicious munchies cycle, you eat them , you get munchies so you eat more.. you get the point. *You might even get high if you lick the bowl…*2 brownies should be fine to start off with. I would say the effects take about 3 hrs to fully kick in. You start feeling the effects after maybe an hour to an hour and a half, but it just escalates from there so you might want to wait a while before eating more.
Better Bud Butter has been a terrific hit with website readers and those fortunate enough to have a copy of “The Canny Bus Trip Kit” (soon to be released). It’s hard to improve on Better Bud Butter but we’ve done it. Improvement number one comes from using European sweet butter. Regular butter is about 80% butterfat while European butters range from 84-86%. This may seem trivial but remember it is the butterfat that exacts the cannabinoids so a 7-8 % increase in butterfat will result in a more efficient extraction and stronger butter. European style butter comes from a number of manufacturers including Plugra from upstate New York, Strauss Organic, and recently Challenge European Style. Yes, the best still comes from France but it is exorbitantly priced. Improvement number two comes from using a Braun high speed coffee grinder to convert all cannabis plant material from whatever source to a fine powder. The use of powder means the butter will taste more like cannabis as some of the chlorophyll and a few terpenes get into the butter. It also means a vastly increased surface area where the butterfat meets the Cannabinoids. Using powder or “flour” significantly increases the potency of the final butter. Improvement number three comes from using the best starting materials available. In this case Train Wreck, California Orange, and Pooh Bear trim were ground up and supplemented by powdered California Orange flowers. Using bud as opposed to trim will increase the potency of the butter. The three improvements noted above resulted in cannabutter that is markedly different from the normal (and quite wonderful) Better Bud Butter. Black Out Bud Butter (BOBB) is approximately 2oo-300% stronger. The name BOBB comes from the fact that this butter is midnight green and will cause blackouts if too much is consumed. Ingredients: 2 ½ pounds (six cups) of European Style high butterfat unsalted butter. I combined 8 oz of Plugra with 1 pound of Strauss Organic and 1 pound of Challenge European Style. Everyone has there own favorites but mine is Strauss. Strauss is smoother and less greasy than the others. 4 oz powdered Train Wreck Trim 2 oz powdered Pooh Bear Trim (a cross of Train Wreck and Salmon Creek Big Bud) 2 oz powdered California Orange trim 1/3 oz powdered California Orange flowers Method: The butters were melted in a covered crock pot set on high. The powdered cannabis was gradually stirred in with a wood spoon. The mixture was frequently stirred and cooked covered on high for one hour followed by three hours set on low. Stirring was accomplished every 15 minutes. After four hours the hot mixture was squeezed through cheese cloth into a bowl then the product was filtered once more through cheese cloth. All available butter was squeezed out producing approximately 3 ½ cups. Theoretically, the cloth balls remaining could be re-extracted with more butter but the product would not be nearly as strong. Approximately 75-85% of the available Cannabinoids are extracted on the first pass. Note on Preparation: No gloves were used in squeezing the rather hot cloth balls into the collection vessel. If you go barehanded beware of burns. Usually the ball can be twisted and held at the top then you can press the ball with the wood spoon against the side of the collection vessel. Once the ball has cooled sufficiently you can “wring” out the last of the cannabutter. Yes, this is messy but will leave your hands oh so soft. Note on Amount of powdered cannabis to use: I use as much as will go into solution with the butter. This varies depending upon the cannabis and source. Note on Potency: I know this cannabutter is potent simply from the extreme effects produced from handling it. I look forward to using this super potent butter for the next batch of Pecan Sandies.
Everyone loves macaroni and cheese. Nancy Wife and I sure do. Before we even start you better know that this recipe is a heart attack on a plate. I tried to measure the grams of saturated fat and just lost track. What’s really different about our Canny version is that using Better Bud Butter actually lowers the saturated fat quite a bit but not nearly enough to call this healthy.
Please don’t even try to follow this recipe too closely. Improvise. If you don’t like white cheddar use yellow. If you don’t like sharp cheese use Longhorn or mild. Heck you can even use a good Swiss cheese like Jarlsberg. It’s OK. You won’t go to jail for substitutions. Of course the cannabutter does make this overall recipe a Federal felony. Can you imagine getting 10 years in Leavenworth Prison for felony Mac? Yikes.
Once you’ve made your own home baked Mac you’ll never do store bought again. The key to this recipe is using the freshest ingredients you have that meet your particular taste. If you’re a vegetarian you’ll love this recipe even without the ham (some vegetarians can consume dairy). If you’d prefer to use bacon or even ground beef instead of ham, go for it! You want it spicier? Kick it up with diced fresh chilies. This recipe comes with three guarantees: 1) You’ll love it 2) You’ll gain weight (lot’s of us patients need that  3) You’ll probably require anti-cholesterol meds if you eat this too often
8 tablespoons of Better Bud Butter 4 tablespoons of flour 2 cups of regular milk 1 cup of heavy cream 8 ounces of aged cheddar cheese grated (white or yellow) 12 oz of good macaroni noodles (you can use penne if you’re snobby) 1 teaspoon salt 1 tablespoon cracked black pepper-to taste 1 tablespoon Jay’s Essence or cayenne pepper- to taste 8 oz of fined diced smoked ham (real Black Forest if you can find it)
Optional: 2 medium sized Jalapeno chilies finely diced Optional: ½ cup finely diced Maui onions Optional: 1/3 cup of fresh bread crumbs
Cook the pasta of your choice in lightly salted boiling water. We use fresh pasta so 4 minutes is more than enough. If you use dry try 8 minutes. The key is Al Dente (that means “to the teeth”). Actually, I went to school with Al and have never forgotten him. A handy trick is to add a cap full of olive oil to the water to prevent sticking. Cook the pasta then drain and set aside.
Slowly melt the Better Bud Butter over a low heat. Gradually work in the flour with LOTS of stirring (yes you’re making a rue). Whisk in the milk and bring to a slow boil then turn off the heat. Add the spices and mix in the finely grated cheese (yes, you’re now making a Béchamel sauce). As the cheese melts (it will be very thick) slowly add just enough cream for the texture you like. Mix in the diced smoked ham and chilies and/or onions if you like.
Pour all of the ingredients into a large greased (we use Pam) baking dish and sprinkle with bread crumbs if you like (we leave them out for reasons explained below).
Bake in a preheated 350 degree oven for about 20-35 minutes or until brown and bubbly.
Hint Number One: Let the dish sit out for at least ten minutes before you try to plate it. This stuff is hot, hot, and hot.
Hint Number Two: Mac Attack Two (otherwise known as Maximum Mac)
Assuming you and your friends don’t finish the entire casserole on the first evening, cover the leftovers and place in the refrigerator for 24 hours. The next night cut out rectangles of Mac Attack and dust with flour, roll in an egg wash, roll in fresh crumbs, and yes, oh my God, deep fry at 350 degrees. Yum! This dish is not for cardiac amateurs. Keep your nitro handy.
Recommended beverage: Any good Oregon Pinot Noir lightly chilled
Caution: Do not operate heavy machinery or attempt surgery after eating. Don’t drive after two helpings.
I love pecans. You can’t live in New Orleans without developing a serious pecan habit. In the Big Easy (or Big Sleazy to the locals) we put pecans in everything but red beans and rice. You’ll find these tasty nuts on fish, in candy, cakes, stuffing, and, of course, cookies. Nurse Nancy Wife and I started out to make some sort of Russian Tea Cake but ended up closeted with pecans. We started with those big lovely organic pecan halves, Tillamook sweet cannabutter, turbinado sugar, confectioners sugar, bourbon vanilla, and flour. Later we’re going for the ultimate treat, canny pralines but that’s another recipe
This recipe is a little tough because it uses only cannabutter as a source for fat. No straight butter here, only the real deal green stuff. That means that it’s tough to get good consistency in the cookies and Pecan Sandies have to have some snap or they’re just not Sandies. All of this only means that you’ve got to use your eyes and touch to make certain the dough is not too moist or dry but like baby bears porridge, just right. We love to experiment and that means that some times the cookies don’t come out the way we thought. That’s OK, just make more and eat the crumbs!
1 cup pecans ground into small chunks (and a little bit of pecan flour) 1 cup Better Bud Butter 2 cups of all purpose flour (maybe a bit more or less depending) ½ tsp baking powder 1 tablespoon of bourbon vanilla extract (try it- you’ll never use the old vanilla again) 1 cup turbinado sugar ½ cup sifted powdered sugar
Cream the cannabutter and sugar together in a mixing bowl. Make sure the mixture is nice and smooth. Add the vanilla while creaming. Sift together the flour and baking powder and gradually add to the butter/sugar cream with gentle mixing to avoid lumps. Add the chopped pecans. Cover the dough and refrigerate for at least 3 hours. While you wait for the dough to completely chill do something responsible like cleaning up or chores because you won’t be able to do much after you try the cookies.
Remove the dough from the refrigerator and roll golf sized balls which you then gently flatten a bit in the palm of your hand. Place the flattened balls (one-third of an inch thick) on a nonstick ungreased cookie sheet and bake for 15-20 minutes at 300 degrees or until slightly firm and brown (it’s hard to tell since these Sandies are SO green). Remove from the oven and very gently place on a rack to cool. While still hot dust the Sandies with sifted powdered sugar. If you try to roll them in powdered sugar while still warm they will crumble. Once these Sandies cool they will harden. Until they firm up they don’t like to be touched. Please be patient.
Ingredient Note: Recipes for Pecan Sandies abound and have quite a bit of variety in the amounts of ingredients used. Don’t be afraid of using a bit less sugar or a bit more flour to get these puppies right. The two constants are one whole cup of bud butter and one whole cup of pecans. You might want to jazz these Sandies up with a bit more bourbon vanilla and/or a dash of graded cinnamon.
Potency Note: Warning! If you check the total volume of ingredients of Sandies versus our other cookies, you’ll find that they are just about three times more powerful by weight. We discovered this obvious fact by crumbling our first batch, eating the crumbs, and being forced to retire early. Yum! Nancy Wife points out that Pecan Sandies are basically just sweetened Better Bud Butter and Pecans with enough flour to hold them together and enough powdered sugar to get your hands sticky.
Recommended Beverage: Earl Grey or English Breakfast tea for mornings or afternoons. When serving Pecan Sandies as a desert treat, you might want to try a chilled Syrah or even a good aged tawny Port.
melt the butter and add the finely ground weed, cook on a double boiler to yield about 1/4 cup of green butter (after straining). Let this cool, then cream together with peanut butter (i used chunky, to give it some texture), then add extract and sugar. This will probably be pretty gooey, so put in the fridge while you melt the chocolate on the double boiler. I used the same pan as i used to cook the butter, so I could get every little bit left in there. Once the peanut butter mixture is firm enough, roll into 1 inch balls, then spear with a toothpick and dip into chocolate (a good dark chocolate, like ghiradelli, works very well for this... the bitterness counteracts all the sugar in the peanut butter mixture). Leave the top of the ball uncoated, to look like the fruit of the buckeye tree. Place in the fridge or freezer to solidify the chocolate then enjoy.
One might also wish to add spices to the melted chocolate. I added a touch of ginger, cardamom, and cinnamon, to make it a little different. The taste is very unlike a normal peanut butter buckeye, but they are delicious!
So, how much green butter does it take per person to achieve the desired affect? This recipe starts with 1/2 oz raw, and probably makes about 1.5 cups of peanut butter mixture. Any thoughts? Thanks,
It was inevitable. Any Cannabis cookbook just has to have “Pot” Roast. Yikes, what took me so long to put this recipe together and run it through it’s paces? This is not a particularly easy recipe and takes the better part of a day to cook.
This roast is delicious. If your family is like mine a roast (and its leftovers) can last nearly a week. Made without the better bud butter, the roast is more than suitable for school lunch sandwiches.
3-4 pound chuck roast-tied 8-16 oz of fresh baby carrots 2-3 pounds small white rose potatoes-washed and quartered ½ stalk of celery- chopped 3 medium sweet onions-chopped 1 8oz package of frozen peas 13 cup extra virgin olive oil 2 teaspoons minced garlic 1 ½ cups good red wine (try Zinfandel) 3-4 cups beef broth 1 tablespoon cracked black pepper 1-teaspoon kosher salt 2 tablespoons of Lea and Perrins 1-2 bay leaves (remove before serving) 1-2 cups seasoned flour (pinch of salt/pepper/ plus a teaspoon of “essence” 3 tablespoons of kief butter or better bud butter
Dr. Jay’s “Essence”: 2Tbl cracked black pepper, 1Tbl paprika, 1Tbl salt, 1Tbl onion powder, 1Tbl cayenne pepper, 1Tbl granulated garlic, 1Tbl kief (eat your heart out Emeril)
Heat the oil and sauté the onions until clear in a large and deep flame proof pot. Roll the roast in seasoned flour shaking off the excess and set aside. Deglaze the pot with some of the red wine and bring back to high heat. Brown the roast on all sides (takes about 5-7 minutes) in the cooked onions, wine, and flour.
Add the beef stock, wine, garlic, vegetables, Lea and Perrins, and spices. Make sure the liquid just barely covers the roast. Bring up to heat then reduce the heat down to about as low as it will go. Cook covered for one to one and half hours or until the vegetables are fork tender, turning the roast every 30-60 minutes. Remove vegetables and set aside warm for later (if you leave them in you get veggie mush).
Add the better bud butter or kief butter, cover again and cook for an additional 2-212 hours or until the roast is fork tender. Remove roast and set aside for 15 minutes. If you carve the roast before it “sets” the juices will run out.
Now, you can make gravy out of the cooking liquid by adding a mixture of 4 tablespoons of flour with 4 tablespoons of dairy butter cut into the flour. Personally, I used the liquid to cook buckwheat grouts. We’ll save that recipe for another time since the grouts didn’t work out very well except for Frannie our dog who loves them. Frannie gets none of the roast.
Slice and serve the roast surrounded by vegetables and covered with gravy.
Recommended beverage: A big red wine. Kendall Jackson Zinfandel is wonderful or any good Cabernet Sauvignon will do.
Sometimes the best recipes come from just goofing around and following ones instincts. This is the case in the development of Zucchini Paradise.
Now most of you don’t happen to have 12 inch Zucchini lying around (well, maybe some you do but won’t admit it) but my good Nancy Wife and I are up to our cannabis chef hats in giant zucchini fresh from our garden. My 420 friends are so fond of describing the wonderful varieties of bud they grow. I’ve got news for them. Plant veggies if you really want to trip. Growing veggies is cheap and fun. Home veggies cook and taste better than anything you’ll ever get at the market at any price.
Yes, summertime and monster zucchini have come to our kitchen. What to do? Well, here’s what we did with these tasty veggies that could not have been fresher.
One Monster Zucchini
One Louisiana Brand Hot sausage link
12 Cup herb seasoned croutons
1 medium sized fresh Bermuda Red onion
13 Cup red wine
4 tablespoons bud butter
13 Cup crumbled goat cheese (hey it’s good, really!)
1-tablespoon basil (or crushed powdered bud if you have it)
1 tablespoon cracked black pepper
1-tablespoon kosher salt
2 tablespoons extra virgin olive oil
Pecarrino Romano Cheese
Stuffing: Combine the sausage (diced fine) with crushed croutons, spices, goat cheese, chopped onion, and olive oil (you can do this in advance). Refrigerate stuffing for 30 minutes for flavors to blend.
Zucchini: Lop the ends off of your monster and slice him down the middle into two halves. With a small sharp knife (careful now my baked buddies) remove the centers of the zucchini creating a long deep trough.
Cooking: Fill the troughs with your stuffing mixture. Line a large baking tray with aluminum foil leaving enough on the sides to make a “tent”. Pour the red wine into the aluminum tray and add “pats” of bud butter. Place the stuffed monsters in the tray and gently close the “tent”. Bake at 375 degrees for 20-25 minutes. DO NOT OVER COOK the monsters because mushy zucchini is a bummer. Remove from the oven; open the tent and sprinkle with freshly grated Pecorinno Romano cheese. Place under the broiler until cheese begins to brown. Slice your stuffed monster into serving size and plate. Pour red wine bud butter sauce over the stuffed monster and enjoy.
This is a strange but original recipe that sprang to life one afternoon while cleaning out the refrigerator. If you are fortunate enough to cook, then you are blessed with leftovers. In this case we discovered a still very good roast leg of lamb, one barbequed tri-tip steak, and one-half of a pan-fried New York steak au poive. What to do? Chili! Not only mixed up chili but also kicked up chili. This concoction sure gives “Chili Con Cannabis” a run for its money.
Now you may very well not have these exact ingredients but with imagination and substitution you’ll get your own excellent results. For meats you can try roasts, sausage, chicken, turkey, and ham. Don’t try this with seafood.
1 small roasted leg of lamb (ours had mint, garlic, wine on it) 1 barbequed steak (tri-tip and sirloin recommended for texture) Optional steak au poive (olive oil, garlic, cracked black pepper) 2 15 oz cans of black beans-rinsed 2 15 oz cans of black eyed peas-rinsed 1 15 oz can of large dark red beans 1 medium sweet onion-chopped 8 fresh Roma tomatoes-chopped 1-2 teaspoons minced garlic 1-2 teaspoons California chili power 1-teaspoon cumin 1-2 teaspoons cracked black pepper 1-2 teaspoons flaked New Mexico red chili (Optional for the heat freaks- 1-2 chopped fresh Habenero peppers or 3-5 chopped Serrano peppers) 1 cap liquid smoke 2 teaspoons Lea and Perrins 1-tablespoon coarse ground salt 2-4 tablespoons kief butter 13 to 12 cup of good red wine (Chianti, Cabernet, Zinfandel) 2 teaspoons masa harina Grated cheddar and jack cheese OR crumbled goats cheese (my favorite- goes great with the lamb)
Heat beans, tomatoes, onions, and garlic. Add spices and chopped peppers. Add the liquid smoke, Lea and Perrins, and red wine. Simmer for one hour with frequent stirring.
Dice the meats in small chunks removing any fat or gristle then add to pot. Simmer for one hour with frequent stirring. Add kief butter to pot while preparing masa. Slowly drizzle water into a small bowl containing two heaping teaspoons masa harina. Blend until the masa is a gloppy paste. Drizzle the paste into the chili, mixing thoroughly.
Serve hot with chips, inside a hollowed out French roll, in a bowl, or on hot dogs and hamburgers. Garnish with shredded cheddar and jack cheese or go with goat cheese (you’ll love it, I promise).
Recommended beverage: Your choice. Most prefer beer but I like to pick up the wine taste in this chili with a Pinot Noir or a Chianti (also good with fava beans)
13 Cup pine nuts (roasted for 10 minutes at 325 degrees) 1 bunch fresh basil (washed, dried, and chopped) 6 cloves of garlic (chopped) 12 Cup extra virgin olive oil 12 Cup Pecorinno Romano cheese (grated) 1 teaspoon cracked black pepper 1-2 grams freeze dried and chopped California Orange flowers
Place all of the ingredients except the cheese into a blender and mix until fairly smooth. A few small lumps are really OK. I think that a couple of lumps add texture to the sauce (remember your author has been called a textural deviate). Hey, I also like lumps in my mashed potatoes.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chili flakes. I recommend that if you like the chili kick go for it but leave the black pepper out in that event. More extras: Highly Recommended: Add 12 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
Artichoke/Ricotta Raviolis (Costco special) or any other pasta Add to mashed potatoes Use on fish to be broiled or sautéed Use as a dipping sauce for breaded or baked chicken
The morning dawns at 34 degrees with a biting northwest wind. The day promises to be one of paper sun and chill. Here is an antidote to the cold that is simple, delicious, and energizing. The backdrop to this soup extravaganza was Carlos Santana belting out “Persuasion” and “Fried Neckbones and Home Fries”. Hey, Rock and Roll soup. Like Santana this soup has rhythm. In fact, it kicks butt.
4 pounds red potatoes 2 sweet yellow onions 12 pint heavy cream 12 pound sharp cheddar cheese- shredded 1-quart chicken stock 6 sprigs fresh thyme 3-4 tablespoons sweet dairy butter 3-4 tablespoons “secret forest glade” bud butter 12 pound bacon 3 tablespoons tawny Port (or more :-)) Salt and pepper to taste 3 tablespoons fresh chopped parsley
Bring the chicken stock to a boil then simmer. Add the sprigs of fresh thyme. Wash, peel, and rough chop the potatoes. Boil the potatoes in salted water until soft. Caramelize (slow sauté) the onions (chopped) in the butter with salt and pepper. Add the onions and butter to the stock. Rinse the potatoes in cold water and add them to the stock. Slow simmer for two hours.
Add the tawny port, then the cream. Using a hand mixer (I call mine the “boat motor”) blend the ingredients and simmer for another thirty minutes. Do NOT let the soup boil after the cream has been added! Add the cheddar cheese and blend once again.
Serve with crispy bacon and parsley as garnish. Yum!
Recommended beverage: 20-year-old Tawny Port if you can find and afford it. The taste and sweetness of good port really compliments the soup.
the most convenient way to use and store marijuana for cooking is to make marijuana butter, which can be cut into pieces and Ziploc bagged for freezing and later used in cooking of all kinds. here is the basic recipe:
dry bud, leaf or shake can be floured by using a coffee grinder, pepper grinder or blender. place powdered marijuana and butter in crock pot. it is convenient to cook 3 or 4 pounds of butter at one time in a standard size crock pot. however, for smaller amounts, small crock pots are available for cooking only one pound of butter, or less.
heat butter and marijuana flour together in crock pot on lowest setting 24 hours. when cool enough to handle, pour thru double layer of cheesecloth lined strainer into large bowl. twist pulp in double layer of cheesecloth to get out all the liquid butter you can. yummmm.... pour into ceramic or glass dish for cooling. refrigerate to hasten cooling. when cool cut into large pieces, place green butter in large Ziploc bag for freezing.
NOTE: it is tradition to use the lowest grades of leaf or shake for baking and save the bud for smoking. however, experience has revised our view of baking and eating therapy. now we use only high-grade indica leaf from the colas of plants, or dry bud of the best quality we can obtain. the quality, strength and endurance of the cannabis you use in your baking will come thru in the effects experienced with eating therapy. use only 3/4 ounce shake flour or 1/2 ounce bud flour per lb. butter, since these will be stronger than leaf. amounts are approximate, since much is determined by the variance in strength of the cannabis used, as well as the strength of effect you wish to achieve. experiment.
now you have a quantity of marijuana butter. it will keep a long time in the freezer. and you can use it just as you would any butter in any recipe for cookies, brownies, muffins, gingerbread, spice cake, zucchini bread, banana nut loaf, pie, or recipes of all kinds. or enjoy it straight, in tiny amounts (approximately 1 tsp. per dose) on your bagel or toast, on your pancakes or with your eggs and English muffin. use your imagination!
Here’s another in my series on winter comfort foods. Actually, it’s great anytime of year. You can substitute many of the ingredients to taste. There have never been any leftovers of this mashed potato dish.
Three to four large Russet potatoes washed, peeled, and cubed Four large heads of fresh garlic Three tablespoons of extra virgin olive oil One tablespoon of basil One tablespoon of cracked black pepper One tablespoon of salt (to taste) 14 pint heavy cream (sour cream can be substituted) 4-6 ounces Ricotta cheese (cheddar cheese can be substituted or even goat cheese if you are adventurous) Four tablespoons sweet butter Four tablespoons bud butter
Roasted Garlic- Cut the top 12 inch off the garlic heads (I save these to make garlic oil). Add olive oil to the cut heads and sprinkle with basil. Roast in a 420 oven for 30-50 minutes (watch to make sure they don’t burn). The garlic is done when tender to a fork.
Potatoes- Boil the cubes potatoes in salted water until fork tender, then drain and mash lightly.
The mix- Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth.
Extra’s!!!!- Cook 12 pound of sliced bacon and crumble into potatoes
Alternate method for stuffing!!!- When you prepare the potatoes, wash but don’t peel. Bake the potatoes instead of boiling at the same time you roast the garlic. Slice the cooked potatoes in half and scoop out the middles into a mixing bowl. Mix and mash the scooped potatoes with the other ingredients. Place the mixture back into the potato halves and top with crumpled cheese and bacon. Place the stuffed potatoes under the broiler and brown the tops. Yum!
Suggested beverage: Pinot Noir, Charles Krug 1995 (Carneros)
Once again your cannabis chef has been rummaging about on a cold winters afternoon for some comfort food with a kick. I love the idea of doing a survey of my kitchen cabinets, refrigerator, freezer, and garden to see what’s on hand and what new combinations can be created. So we come to an old favorite, chili.
Now some purists insist on no beans while others insist on no meat. Personally, I love both. “Chili Con Cannabis” has a two-legged kick. One kick is from spices (use to taste) and the other is from the decadent addition of fine cannabis butter to the bubbling pot (no pun intended).
Here’s my latest batch:
2 15oz cans of premium black beans (drained)
2 15oz cans of black-eyed peas (drained)
2 15oz cans of dark red kidney beans (drained)
2 medium sized sweet onions chopped
8-12 ripe plum tomatoes chopped
1/3 cup dry red wine
1-2 pounds of chopped beef (stir-fry style)
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New Mexico chili flakes
2 caps (one teaspoon) liquid smoke
3 tablespoons Lea and Perrins
1-tablespoon garlic powder
** 3-4 large tablespoons high quality bud butter
Place the beans in a large pot under low heat. When steam begins to rise add the spices, wine, liquid smoke, and Lea and Perrins. After about 30 minutes to one hour (with occasional stirring), add the tomatoes and onions. Stir-fry the beef in a small amount of extra virgin olive oil to which you’ve added 6-8 cloves of fresh garlic. Add the browned beef to the pot (the cooking one silly).
Do not overcook the beef. For texture sake avoid ground meat. Do not be a textual deviate! Allow the chili to very slowly cook for 1-2 hours over low heat with stirring. Add the bud butter no more than 30 minutes prior to serving. Blend the butter in.
Extras!!! Serve with corn chips or fresh sourdough bread. Sprinkle freshly grated cheddar cheese over the top.
Beverage: Unlike my other recipes that recommend this wine or that, chili is best with beer (Budweiser or my favorite Modelo Negra).
6 ounces unsweetened chocolate 6 ounces (3/4 cup) marijuana butter* 4 eggs 1 Tbsp. vanilla 1/2 tsp. salt 2 3/4 cup sugar 1 1/2 cup flour
greased baking dish or flat cookie sheet
in double-boiler saucepan melt chocolate, add butter & sugar, mix well. add eggs and mix again. add salt & vanilla, mix again. add flour, mix again. dough is thick and will not settle when cooking, so you'll need to spread evenly in pan. bake 25 minutes at 375 degrees. remove from oven. allow 1 hour to cool and set before cutting. cut and wrap in individual servings for storage or freezing.
this recipe makes a sweet world class confection with a crystalline texture to melt on your tongue! garnish with fresh raspberries or raspberry jam and fresh cannabis leaf or mint leaf. serve with coffee or unsweetened tea.
for the perfect finish to a special dinner or a special evening try gourmet brownies with a rich, dry, complex flavor and velvety texture guaranteed to please the most discerning: instead of sugar use 2 1/2 cups honey; increase flour to 3 cups; bake 30-35 minutes. serve these gourmet brownies with rich coffee, port or cabernet.
For variety try adding 1 Tbsp. bourbon;
or 1 1/2 cups cherry halves and 1 Tbsp. brandy;
or drops of mint extract in batter to taste;
or 2 Tbsp. instant coffee crystals dissolved in 1 Tbsp. hot water.
1 cup chopped dates (or bulk date nuggets from health food store) 1 1/2 tsp. baking soda 1/2 tsp. salt 3 Tbsp. marijuana butter 3/4 cup boiling water 2 eggs 3/4 cup sugar 1/2 cup whole wheat flour 1/2 cup all purpose flour 1 cup chopped walnuts 2 tsp. vanilla 2 Tbsp. molasses
greased loaf pan or baking dish
place dates, butter, baking soda & salt in mixing bowl. pour in boiling water, stir and let stand 15 minutes. add walnuts, eggs, sugar, flour, vanilla, molasses and mix well. bake 45 minutes-1 hour at 350 degrees. cool. wrap and store whole, or cut and wrap individual servings for storage or freezing.
you will also need a candy thermometer and a 13x9x2 inch greased baking dish or pan. combine sugar, milk and ganja butter in double boiler or saucepan. cook and stir on medium-high until mixture approaches a boil. reduce heat to medium, continuing to stir until mixture reaches 236 degrees (candy thermometer). it will take about 12 minutes. don't burn it.
remove from heat. stir in marshmallow, chocolate chips and vanilla. stir until well blended. pour into greased dish. cool until set. makes about 48 1.5 inch squares. one square is a strong hit.
One of my favorite recipes is The Yogurt. Prepare in a teaspoon enough hash for a decent spliff. Add a small amount of cooking oil into the spoon so that it covers all the hash. Then heat the spoon with a lighter for about 2 minutes. The cooking oil will start to bubble and become cloudy with a dark color. The oil extracts the THC from the hash and 'brings it to the surface'. When all the hash has dispersed into the oil, have a yogurt ready prepared. Dip the spoon, with its contents, into the yogurt and stir. Leave for 5 minutes to let it disperse into the yogurt, however if you can't wait that long, eating instantly is still alright. When finished, throw away yogurt carton and prepare for a trip!
1. Let the oil/hash mixture cool before mixing to avoid curdling the yogurt.
2. Use as little oil as possible so as not to impair the yogurt's flavor.
3. If you only have one spoon, let it cool before diving in!
It's a French recipe that blows your head off. First of all, prepare a special cauldron called in French "poelon" by rubbing an onion against its bottom. Then put about 1lb of French cheese called "emmental" and half a glass of Kirsch. You need 0.01 lb. of hash (prepared just as the hash yogurt). The principle of the French fondue savoyarde is always shake the mixture above a middle fire. Then you have to steep some bread pieces into it. Then you just have to ingest the bread pieces, its delicious with a good bottle of white wine.
(I micro mine right in the biggest mixing bowl that'll fit. Into this big mixing bowl dump: 3 cups slightly packed golden yellow sugar 1 cup white sugar... 2 eggs 1/4 cup super strong coffee (the stuff that oozes out initially from your 'pause 'n serve coffeemaker is great!)
Then STIR IT UP!
Nice 'n smooth is this base at this point, right? Sift together in a dry bowl: 4 cups flour (all-purpose white's good) 3 tsp (teaspoons) baking powder 1 1/2 tsp baking soda Pinch of both cinnamon and nutmeg Gently stir this flour mix into the butter mix, stirring till everything is well blended... Add 1 1/2 cups oatmeal (Quick Quaker's great) A package (300g) Chipits milk chocolate chips (don't scrimp here - these are the best) A package of Skor Bits (optional) A package of Chipits caramel chips (gooey good!) 2 generous handfuls of slivered, toasted almonds, which you have baked for 3 - 5 minutes in your preheated oven. (325 degrees) Stir some more- this takes elbow grease, but really you only need to fold it all together.
Get a couple cookie sheets out, and portion out about a tablespoon of batter for each cookie. A typical cookie sheet will do a dozen at a time. Don't crowd them, or you'll end up with one great big cookie monster's fantasy. Now, I bet you're thinking, "What the fuck? Where's the ganja? I thought this was a weed cookie!" Well, this is what I do: Mold a dozen little flat patties, quite thin, like cardboard thickness. Flatten the main cookies that are on the sheet ready to get baked (as are you). Now, carefully sprinkle about half a doob's worth on each cookie, not right out to the edge, but uniformly spread in the middle. Cover each cookie with those thin patties you made, pop 'em in the oven on a middle rack for 9 minutes. Roll up a joint and smoke it while you start the next dozen. Maybe you can make a couple that have a whole joint's worth on them, but use these with care!
2 cups flour 2 eggs 1 cup Quaker dry oatmeal 1 tbl vanilla 1/2 cup cocoa 1/2 cup sugar 1/4 pound (1 stick) butter 1 tsp walnut extract 1 oz. of finely ground cannabis
Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.
150 grams butter (salty) 200 grams dark chocolate 1 cup raw sugar 3 medium eggs 1/2 cup plain flour Nutmeg and Cinnamon 2 tbsp vanilla essence 1/4 cup chopped nuts (if desired) 1/4 oz of finely chopped shake or bud
Pre-heat oven to 175oC. Grease a 25x35cm baking dish.
Over low heat, melt butter and chocolate, stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth.
Add flour, nuts and chopped marijuana. Stir well, adding a dash of skim milk if necessary.
Pour into pan and bake for 20 to 25 minutes. Cool and cut into 16 to 30 squares according to bravado.
1 1/2 cups flour 1 cup brown sugar 3-4 tbsp cocoa 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/4 oz finely chopped leaf or bud 1 cup water 1/3 cup oil or margarine 1 tsp vanilla 1 tsp vinegar 1/4 tsp lemon juice (optional)
Brown the finely chopped marijuana in a pan with a little oil. Do not crisp or burn it, just slightly brown it.
Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet into dry and beat until smooth.
Pour into greased muffin tin, or you can use cupcake papers. Bake at 350oC for 20 minutes.