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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
• 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).
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.
- 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.
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)
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.
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
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
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
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.
1/2 cannabutter softened
4 1/2 ounces almond or soy flour
1 cup granulated Splenda or 4 droppers Stevia *I use chocolate rasp.*
1/2 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
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
¼ ounce finely chopped "herbs"
1 cup butter
1 cup white sugar
1 cup brown sugar
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
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
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
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)
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.
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 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.
ounce cleaned, ground marijuana
cup chopped dates
cup chopped raisins
cup ground walnuts
cup ground almonds
teaspoon ground nutmeg
teaspoon ground anise seed
teaspoon powdered ginger
cup water (more if needed)
tablespoons melted butter or ghee
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
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.
The highest proof alcohol available should be used.
(Everclear is suggested)
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
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
The final product is high proof alcohol laced with
high amounts of pure THC.
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.
Use an electric stove.
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.
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
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
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
and pestle to crush)
1 cup coconut
Bottom Layer: Melt the bud butter, sugar, and cocoa over boiling
the beaten egg, stirring to thicken. Remove from heat. Combine
graham wafer crumbs, coconuts, and chopped walnuts. Press into a 9 x
square pan (ungreased).
Middle Layer: In a large bowl, mix the bud butter, cream, custard
and icing sugar with an electric mixer. Spread over the bottom
Freeze for two hours.
Top Layer: Melt the chocolate and bud butter over boiling water.
When still liquid but starting to solidify, spread over the middle
Freeze for two hours and serve.
½ cup butter
1/3 cup cocoa powder
1 cup granulated sugar
½ cup flour
1 tsp. Baking powder
¼ tsp. Salt
¼ to ½ ounce marijuana
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
about 10 to 15 minutes. The butter will turn green. Be extra careful to
the fire low and to keep stirring the mixture or the butter (and the
will burn and it will smell (and taste) absolutely disgusting.
5. Strain the butter and marijuana with a metal mesh strainer. If you
it through the strainer with a spoon it will grind any leaves into a
powder which you can pour back into the green butter. Put the saucepan
on the stove.
4. Add the cocoa powder and stir until dissolved, turn off the heat and
5. Beat the eggs with an electric beater until fluffy, add sugar and
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
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)
*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
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
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.
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
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
2 oz powdered California Orange trim
1/3 oz powdered California Orange flowers
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
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
that meet your particular taste. If you’re a vegetarian you’ll love
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
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
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
flour with LOTS of stirring (yes you’re making a rue). Whisk in the
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
for the texture you like. Mix in the diced smoked ham and chilies
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
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
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
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
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
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
1\3 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
3 tablespoons of kief butter or better bud butter
Dr. Jay’s “Essence”: 2Tbl cracked black pepper, 1Tbl paprika, 1Tbl
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
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
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 2-21\2 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
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
Slice and serve the roast surrounded by vegetables and covered with
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
1\2 Cup herb seasoned croutons
1 medium sized fresh Bermuda
1\3 Cup red wine
4 tablespoons bud butter
1\3 Cup crumbled goat cheese
(hey it’s good, really!)
1-tablespoon basil (or crushed
powdered bud if you have it)
1 tablespoon cracked black
1-tablespoon kosher salt
2 tablespoons extra virgin
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
1-2 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
1\3 to 1\2 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
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).
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)
1\3 Cup pine nuts (roasted
for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 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 1\2 Cup of heavy cream to
the paste and blend.
Patty Pot Pesto will keep
covered tightly in the refrigerator for three days.
(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
4 pounds red potatoes
2 sweet yellow onions
1\2 pint heavy cream
1\2 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
1\2 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!
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.
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)
1\4 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
1\2 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
Extra’s!!!!- Cook 1\2 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!
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).
2 15oz cans of premium
black beans (drained)
2 15oz cans of black-eyed
2 15oz cans of dark red
kidney beans (drained)
2 medium sized sweet onions
8-12 ripe plum tomatoes
1/3 cup dry red wine
1-2 pounds of chopped beef
1-2 tablespoons cumin
2 tablespoons chili powder
1-2 tablespoons dried New
Mexico chili flakes
2 caps (one teaspoon) liquid
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
Unlike my other recipes that recommend this wine or that, chili is best with
beer (Budweiser or my favorite Modelo Negra).
6 ounces unsweetened
6 ounces (3/4 cup) marijuana butter*
1 Tbsp. vanilla
1/2 tsp. salt
2 3/4 cup sugar
1 1/2 cup flour
greased baking dish or flat
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
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
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
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!
Let the oil/hash mixture cool before mixing to avoid curdling the
Use as little oil as possible so as not to impair the yogurt's
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...
1/4 cup super strong coffee
(the stuff that oozes out initially from your 'pause 'n serve coffeemaker
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
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
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.