IC Recipe Guide

[fari]

3 days later and i'm in bed sick vomiting and cramps lol, the cookies were much too strong, a friend gave his cookies to his parents for a try, they ended up in the hospital(no joke ) My bro was awake for the whole night and vomited, and I really think i'm sick from too much of those crazy things; let this be a warning not to underestimate your fckn cooking skills
Bless

 

[TheGoodStuff]

Yeah its best to start with a bite of a cookie and wait a couple hours before eating any more.

 

[thinman]

TheGoodStuff, thanks so much for your efforts. having so many recipes and ideas in one place is great. one question: in your experience, how long can cannabutter be refrigerated or frozen without any degradation of potency? or, how do you suggest storing cannabutter for best results?

thanks again.....

 

[belfast]

Dr Jay2001 Recipe guide

Dr Jay2001 Recipe guide

http://www.letfreedomgrow.com/recipes/index.htm

 

[TheGoodStuff]

TheGoodStuff, thanks so much for your efforts. having so many recipes and ideas in one place is great. one question: in your experience, how long can cannabutter be refrigerated or frozen without any degradation of potency? or, how do you suggest storing cannabutter for best results?

thanks again.....

Frozen it'll last for years, and refrigerated in an airtight jar it'll keep as long as normal butter.

 

[MedTokeRx]

nice collection! thanks

 

[Payaso]

Hey Good Stuff! Thanks for organizing these recipes. A lot of work and well done.

There is an amazing amount of valuable information here.

Peace,
Payaso

 

[belfast]

The Art and Science of Cooking With Cannabis
http://www.scribd.com/doc/4804980/The-Art-and-Science-of-Cooking-With-Cannabis

The Stoner's Cookbook 186 Stoner Recipes!
http://www.thestonerscookbook.com/contents.php?orderby=rating

The Bakery
Cookies, Cakes, Pastries, and other yummy baked goods
http://cannaversity.com/cannaversity/idx.php/23/0/

Main Courses
Larger more substantial canna meals
http://cannaversity.com/cannaversity/idx.php/9/0/

On the Lighter Side
Light meals and other Snack foods
http://cannaversity.com/cannaversity/idx.php/8/0/

THC Ingestion by Food & Drink
http://nepenthes.lycaeum.org/Drugs/THC/Eat/

Cooking with Cannabis
http://www.roll-a-joint.com/cooking-marijuana.html

Cannabis Eating FAQ Version: 1.02 - Jul 2004
http://www.erowid.org/plants/cannabis/cannabis_faq_eat.shtml

Marijuana Cooking
http://www.youtube.com/view_play_list?p=0EB4FC0B63D2AA85&search_query=Cooking+With+Cannabis+PART

Medical Marijuana Cooking 101
http://www.youtube.com/watch?v=GMiI3ge5FB8

How do I use cannabis in my favorite recipes
http://www.goldenseed.co.uk/cannabisrecipes.html

CANNABISRECIPE.COM - CANNABIS RECIPES
http://www.cannabisrecipe.com/cannabis-recipes.html

Medical Marijuana Cannabis Cooking Recipes
http://www.onlinepot.org/recipes.htm#Ganjerbread Cookies:

Marijuana Recipes: Enjoy Cooking, Baking
and eating your favorite weed instead of smoking it.
http://www.webestoned.com/recipes.htm

 

[IE2KS_KUSH]

Question, excellent recipies here btw.
If you made a few pounds of butter, would it be ok to ship it packed in dry ice maybe? Then frozen on reciept and stored for long term use? I would think that the dry ice would at least keep it cold until it got where it was going, what do any of your think? Worth a try? It could be prefrozen and vaccum sealed, multiple times.

 

[IE2KS_KUSH]

^^OIL lol of course. Problem solved good night lol.

 

[IE2KS_KUSH]

Sorry another vague question, but could you use qwiso and throw that in when you are making oil? Is that safe? Would any micro amounts of iso left or whatever nasties just boil out in the water oil mixture? Would I be the first man on mars? I am gonna make a batch of oil, keep it long term, and I am loading this fucker up. I have a fuck load of trim, flowers, qwiso goo balls, and keif. Sound ok? Good..good..done then.

 

[TheGoodStuff]

If all the alcohol evaporated you should be ok.
Try a small batch first.

 

[MaryCherry]

Awesome! Thanks!

 

[Che]

Just added a recipe for Classic Oatmeal Cookies, I hope everyone enjoys them

https://www.icmag.com/ic/showthread.php?p=3174258#post3174258

-Che

 

[kweb1989]

FANTASTIC POT PASTA
2 cup shell pasta
1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (cannabis margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
soy sauce
Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.
HOT REDNECK RED PEPPER
GANJA LINGUINE
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
CHRISTMAS JAILHOUSE SHRIMP WITH PUNA BUTTER AND WEDGE FRIES
1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter or margarine
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil
Leave shrimp in shells and marinate them for two hours in the white vinegar mixed with basil, thyme and oregano. Meanwhile, melt the butter or margarine in a double boiler and add the ganja. Heat for 20 minutes, making sure not to burn the butter. Quarter the potatoes into thick wedges. Place flour, pepper and paprika into a paper bag. Wet the potato wedges with water and toss them in the flour and spices until they're coated. Fry the potatoes until golden brown and set aside. Then sauté the onion and garlic in the olive oil and toss in the shrimp for a couple of minutes, until they're tender. Dip the shrimp in a dish of warm puna butter and you sail with Santa RA.
CHEF RA's SUMMER TOASTIES
1 loaf whole-wheat bread
1 cup sliced avocado
1 lb farmer's cheese (a white, mild cheese)
2 tsp. ground hemp seed
1 tsp. basil
1/4 oz FINE SINSI
1 stick margarine or butter
To prepare Chef RA's Puna Butter, melt the butter or margarine in a double boiler and add the ganja, cooking over a moderate flame for 20 minutes. (Don't burn the butter!) Strain out the plant matter and set aside. For the toastie, place slices of cheese, then avocado, on a piece of bread. Sprinkle with hemp seeds and basil. For extra variety, add tomato slices and sprouts or sun-dried tomatoes, and garlic. Top with another slice of bread. Then drop a tablespoon of Puna Butter into a frying pan and grill the toastie on both sides, using low heat. Grill with as much butter as you can without burning the bread, covering the pan to melt the cheese. Get TOASTED, baby!
BHANG
"From Flavors of India by Shanta Nimbark Sacharoff."
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.
PAN ROASTED CAJUN DILL SEEDS
2 cups seeds
2 Tbsp. olive oil
1 tsp. chopped garlic
1 tsp. cajun seasoning or seasoned salt with 1/4 tsp. ground cayenne pepper
1/2 tsp. fresh dill
dash of tamari or soy sauce to taste
1/4 cup raw sunflower kernals
Heat oil in heavy iron skillet and stir in garlic until fragrant. Add seeds, stir frequently over medium high heat for about five munutes until seeds startto snap playfully. Stir in remaining ingredients, heat for a few minutes longer until seeds are nice and crunchy.
SILVIA'S HEMP SEED TREATS
2 tbsp sucanat (organic cane sugar)
1 tbsp water
1/8 cup maple syrup
1/2 cup brown rice syrup
1 cup hemp seeds
1 cup sesame seeds
1 cup sunflower seeds
1/4 cup chopped cashew nuts
Use a double boiler. In top pot mix first three ingredients until sucanat has dissolved Add brown rice syrup, seeds and nuts Mix well until seeds are coated with sweetener Pour into baking pan and press flat Refrigerate overnight Cut into squares before serving.
FALAFEL GOODFORYA
2 Cups fresh ground hempseeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 Tbsp minced garlic
2 Tbsp chopped parsley
1/4 cup good olive oil
1 beaten egg (optional)
water (1-3 Tbsp)
flour, salt, pepper
Louisiana Hot Sauce
oil for frying
Mix hemp seeds with peppers, onion, garlic, parsley and toss in olive oil. Add hot sauce to taste. Add egg and/or water until mixture is wet enough to shape into balls. Squeeze together. The egg may keep mixture together better but is not necessary. Roll in flour with salt and pepper to taste. Heat 2 Tbsp oil in heavy skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with dip, or in pita pockets with garlic yogurt sauce and a little sliced onion, cucumber, lettuce.
BIRD STUFFING
5 cups rye bread crumbs
2 tablespoons poultry seasoning
1/2 cup each of raisins and almonds
1/2 cup celery
1/3 cup chopped onions
3 tablespoons melted butter
1/2 cup chopped grass
2 tablespoons red wine
Mix it all together, and then stuff it in.
CHILI BEAN POT
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms
Soak beans overnight in water. In a lagre pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. Serves about ten.
POT LOAF
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped grass
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled
Mix all ingredients and shape into a loaf. Bake for one hour in 400-degree oven. Serves about six.
STIR FRY BUD
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
1/2 small onion
butter
herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY!
tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.
ACAPULCO GREEN
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marahuana
Mix the vinegar, grass, and chili powder together and let the mixture stand for one hour. Then add avocados and onions and mash it all together. It can be served with tacos or as a dip.
POT SOUP
1 can condensed beef broth
3 tablespoons weed
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a saucepan and bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve.
PORK AND BEANS AND POT
1 large can (1 lb. 13 oz.) pork and beans
1/2 cup grass
4 slices bacon
1/2 cup light molasses
1/2 teaspoon hickory salt
3 pineapple rings
Mix together in a casserole, cover top with pineapple and bacon, bake at 350 degrees for about 45 minutes. Serves about six.
THE MEAT BALL
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons weed
3 tablespoons India relish
Mix it all up and shape into meat balls. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.
SPAGHETTI SAUSE
1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and simmer with frequent stirring for two hours. Serve over spaghetti.
WEED SESAME SEED COOKIES
3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass
Toast the grass until slightly brown and then crush it in a mortar. Mix crushed grass with all other ingredients, in a skillet. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.
POT COOKIES
for 1 cookie:
1 joint worth of pot
1/4 tsp. oil (just enough to moisten the pot)
1 tbsp. oats
2 tsp. Eier Likoer (or just egg)
(a few raisins?,a bit of brown sugar or molasses?)
mix pot & oil, add rest and form into cookie on a piece of foil. bake at 350 for 10 min, or until bottom starts to turn brown. Eier Likoer makes good cookies, it's this yellow stuff usually somewhere around the Baily's. ingredients are egg yolks, sugar, and alcohol.
CHOCOLATE BUDS
Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!
APPLE POT
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass
2 tablespoons cinnamon
Powder the grass in a blender, then mix grass with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.
POT BROWNIES
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.
BANANA BREAD
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bannanas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bannanas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees.

 

[kweb1989]

[SIZE=+1]REGULAR COOKIES[/SIZE]
Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you're gonna 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-cooking temperature), sauté the weed in a bit of vegetable oil in a little pan or pot at a lowed 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!
[SIZE=+1]STONEY BROWNIES[/SIZE]
By PSA1.com
The good doctor put this recipe on some broadsheets and handed them out at a Folk Music
Festival. The organizers got upset, so doc delivered the remainder of the samples to some thankful musicians. Here's the recipe part of that sheet for your research and enjoyment.You trim leaves 10 cm long from the main and 8 cm long from the side shoots to get flower sites to proliferate, right? What to do with 'useless' leaf while waiting for females to bloom?
150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. 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 powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.

[SIZE=+1]CHOCOLATE TRUFFLES[/SIZE]
12 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Green Butter: take at least 4 oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid. Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes, or can eat on toast, etc..., potent at this stage! You can freeze the Green Butter in a covered container for future use.
To make Truffles: Melt chocolate in double boiler, and gradually add in the butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorates or almonds or whatever. Place in little paper cups for presentation.

[SIZE=+1]OATMEAL SQUARES[/SIZE]
Pot Butter
2 oz average grade pot
1 cup butter
2 cups water
boil together for 1 hour. Strain hot mix, rinse with more hot water to wash out the butter from the pot. Let it stand in a cool place. The butter should harden on top of the water. Skim off and save the butter; throw out the gross water and the boiled pot, both have served their purpose.
2 cups oatmeal
1 cup brown sugar
2 squares unsweetened bakers chocolate melted
your 1 cup of pot butter melted
Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares, 2 X 2 inch, before pan cools for easier removal. Enjoy.

[SIZE=+1]SCOOBY SNACKS[/SIZE]
2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tbsp 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.

[SIZE=+1]CARAMEL marijuana[/SIZE]
Ingredients
(amounts vary with amount of butter used)
A fair wad of ready prepared butter (I find it works better if no water is added in this recipe, and use freshly prepared butter if possible.)
Brown Sugar (about twice as much as the butter)
Popcorn and a dash of oil to cook it in.
Prepare the butter in the usual way, except, as mentioned above, don't use water in the recipe as the butter works better when freshly made rather than having sat overnight. Slowly add brown sugar, making sure that the stove is only on low heat. Don't strain the butter, as the sugar caramelizes around the pot.
When the sugar is completely dissolved, and is going to a toffee type texture, take off heat and allow to cool for a moment, but make sure it stays liquid. If you want some variety, then add some ice-cream topping I find that either Caramel, Strawberry or Blueberry work best.
Prepare the popcorn in the usual manner.
Pour the caramel mixture over the popcorn, and put it in the fridge for a while, until the caramel has hardened.
Eat while watching movies, it should hit hard right in the middle. Be careful if you have made it strong, once when I made this with a few friends, I put about 1/4 oz of bud in and the night ended up with most of the people curled up into little balls, shivering and generally freaking out. Unless you enjoy that type of thing, of course.

[SIZE=+1]Coco marijuana Ice Cream[/SIZE]
Ingredients:
6 oz. swiss chocolate
2 1/4 cup custard(pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights
Method:
melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.

[SIZE=+1]Marijuana on ice[/SIZE]
1 can condensed beef broth
3 tablespoons marijuana
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a saucepan an bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve.

[SIZE=+1]Marijuana Meat Ball[/SIZE]
1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons Marijuana
3 tablespoons India relish
Mix it up and shape into meatballs. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people.

[SIZE=+1]Spaghetti Sauce[/SIZE]
1 can tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped marijuana
1 pinch pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in a large pot, cover and shimmer with frequent stirring for two hours. Serve over spaghetti.

[SIZE=+1]Chili Marijuana[/SIZE]
2 lbs. pinto beans
1 lb. bacon, cut into two inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Soak beans overnight in water. In a large pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste.

[SIZE=+1]Sesame Seed Marijuana Cookies[/SIZE]
3 oz ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/4 teaspoon cinnamon
1/4 oz marijuana
Toasts you can try. Pick a
medium sized leaf off the marijuana
plant and dip it into a cup of drawn
butter, add salt, and eat.
Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

[SIZE=+1]Bhang Recipe[/SIZE]
Flavors of India
by Shanta Nimbark Sacharoff.
2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamom]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rose water
1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can.
Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into apulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy.



[SIZE=+1]HOT RED PEPPER GANJA LINGUINE[/SIZE]

1 lb. hot red pepper linguine​

1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.​

[SIZE=+1]Marijuana BUD BARS[/SIZE]
Ingredients: One bag of Hershey's Chocolate Chips A quarter cup of powdered sugar
[optional: if you want it sweeter ] A quarter ounce of your best buds In a double boiler, melt the chocolate chips until slightly chunky. Then in a blender, put buds in until they are finely chopped. Then add the chopped buds into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes. Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. Freeze the chocolate mixture until completely firm. (Keep away from baking soda otherwise it will get that weird baking soda taste.) Cut into two inch bars. NOTE: You can use more or less bud in this recipe.
[SIZE=+1]Chronic Bud Brownies[/SIZE]
2 Eggs
3/4 cup Sugar
1 teaspoon Vanilla
4 teaspoon Salt
2/3 cup Unsifted flour
1/2 cup chopped Walnuts
1/2 cup marijuana butter
3/4 cup melted Chocolate
1/4 teaspoon Baking powder
Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares. Eat in moderation!
[SIZE=+1]Pot Brownies[/SIZE]
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar, honey, syrup, and egg. Then blend in chocolate and other ingredients, and mix well. Spread in an 8-inch pan and bake for 20 minutes at 350 degrees.
[SIZE=+1]Banana Bread[/SIZE]
1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees
[SIZE=+1]Chocolate Chip Cookies[/SIZE]
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.
This last technique, cooking the weed in a dry pan, is from the famous early 70's primer "A Child's Garden of Grass" and does work very well if you're careful not to burn, allowing you to add the isomerized toasted grass to almost anything.
Sesame Seed Cookies
3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass [marijuana]
What to do:
Toast the grass until slightly brown and then crush it in a mortar
Mix crushed grass with all other ingredients, in a skillet
Place skillet over low flame and add 1 tablespoon of salt butter
Allow it to cook
When cool, roll mixture into little balls and dip them into the sesame seeds
[SIZE=+1]Apple Pot[/SIZE]
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass [marijuana]
2 tablespoons cinnamon
What to do:
Powder the grass in a blender, then mix grass with sugar and water
Stuff cores with this paste
Sprinkle apples with cinnamon, and top with a cherry
Bake for 25 minutes at 350 degrees
[SIZE=+1]Pot Loaf[/SIZE]
1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped grass [marijuana]
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled
What to do:
Mix all ingredients and shape into a loaf
Bake for one hour in 400 degree oven
Serves about six.
[SIZE=+1]Acapulco Green[/SIZE]
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)
What to do:
Mix the vinegar, grass and chili powder together and let the mixture stand for one hour
Then add avocados and onions and mash it all together
It can be served with tacos or as a dip
[SIZE=+1]STONIEST FUDGE[/SIZE]
This is the stoniest fudge you'll ever eat! You will need:
4 cups sugar
2 5oz cans evaporated milk
1 cup Ganja Butter
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 tsp. vanilla
a candy thermometer -- important!
a 13x9x2" (or close to that) square/rectangular dish
first, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don't burn it!
remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first -- that will make it come out of the jar easier. stir until well blended, pour into the pre buttered dish...this should make about 50 1.5 inch squares. each square is good enough for one person or two lightweights... enjoy!
[SIZE=+1]Ganja Butter[/SIZE]
This is my recipe for Ganja Butter...lots of people make it differently but this works fine for my Ganja Fudge. This recipe will make you enough butter for the fudge recipe.
You will need:
three 1/2 cup cubes of butter
a half oz. (or more if you got it) of marijuana leaf
a splash of H2O
either a potato ricer or a package of cheesecloth and a wooden spoon
a colander
a big bowl (not the kind you smoke!)
a big pot (see above)
First, melt that butter in your big pot (don't burn it!) and add about 1/4 cup of water.
Add your leaf and simmer, on LOW, covered, overnight or many hours if you can't wait that long. Note: your entire house will smell like a giant bong rip!
Remove from heat in the morning and cool slightly. When it's cool enough to handle, drain the leaf/butter mixture in a colander over a big bowl. Try to squeeze as much liquid out as you can - that's the good stuff!
When you've extracted all you can, either use a potato ricer or the cheesecloth to strain even more butter juice out of the leaf pulp. If you're using cheesecloth, use a couple of layers and twist the ends around a wooden spoon handle to make a crank which you keep twisting until you can't extract any more butter juice.
Cool the butter in the fridge, and viola! You're ready to spread it on a bagel (yum) or use it in the Ganja Fudge recipe!
[SIZE=+1]HASCHICH FUDGE[/SIZE]
This one is an old-time favorite from the 1954 Alice B.Toklas Cook Book,
(which anyone could whip up on a rainy day)
This is the food of paradise- 0f Baudelaire's Artificial Paradises: it might provide an entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by "un evenouissement reveille"
Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverize din a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabissativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient.
[SIZE=+1]MAJOON MONTEZUMA[/SIZE]
This is a traditional Indian recipe, given a slightly Aztec flavor.
STEP ONE. BASIC CANNA BUTTER RECIPE.
Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of gee or butter and place in a vessel. Add a pint of water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most of the THC.
Leave saucepan to cool and settle, then place in the refrigerator. Wait until the butter sets, then take the layer of canna butter off the stinking brew. Most of the THC will be concentrated in the canna butter. Refrigerate for later use.
STEP TWO. CHOCOLATE MAJOON

Take 2 lbs. of sugar, and adding a little water, place it in a saucepan over a stove. When the sugar dissolves and froths, two ounces of milk are added;. A thick scum rises and is removed. More milk and a little water are added from time to time, and the boiling continued about an hour, the solution being carefully stirred until it becomes an adhesive clear syrup, ready to solidify on a cold surface.

Four ounces of powdered chocolate are stirred in, and lastly the canna butter is introduced, brisk stirring being continued for a few minutes. A few drops of rose water are then quickly sprinkled in, and the mixture poured from the saucepan onto a flat cold dish or slab where it solidifies into a thin cake, which is divided into small lozenge shaped pieces.​

 

[kweb1989]

Butterscotch Space Pops

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
Cooking Instructions:
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!​

[FONT=Verdana, Arial, Helvetica, sans-serif]Pumpkin/Hemp Seed Milk[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]1/3 cup organic raw pumpkinseeds (soak overnight)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 - 3 Tablespoons hemp seed (seeds may be soaked)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 Tablespoon lecithin granules[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup ripe banana[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 teaspoon cardamom[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3 Tablespoons organic brown rice syrup (or 2 – 3 teaspoons Stevia leaf powder)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 teaspoons vanilla extract[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]3 cups purified water (use less water if you like a thicker seed milk)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Place all ingredients in a blender and blend until smooth.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Hemp Butter[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]1-1/4 cups hulled hemp seeds[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 small garlic clove[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 Tablespoons hemp oil or olive oil[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 teaspoon soy sauce[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]sea salt and pepper (optional)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Note: Another way to produce nut butter is to grind the hulled seeds in a Champion juicer using the blank attachment.[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Cilantro-Lime Hemp Coleslaw[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]1 cup shredded red cabbage[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 chopped green onions[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 bunch cilantro, chopped[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 cup hemp seeds[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 tablespoons dark sesame oil[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]juice of 1/2 lime[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Salt and pepper to taste[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Mix first four ingredients in a salad bowl. In a small bowl, mix the rest of the ingredients as a dressing, then pour over cabbage mixture and mix well.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Sweet and Crunchy Hemp Seed Balls[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]2 cups dates, pitted and mashed[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 cup hulled hemp seed, toasted (or raw)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 cup hazelnuts or cashews or sunflower seeds[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]2 cups coconut flakes or 1 cup raisins[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 cup oats[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1 tablespoon honey[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/4 cup sesame seed or hulled hemp seeds[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]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.[/FONT]
CANNA-SCONES

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!!​

Vodka/Canna Truffles.



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.


"Prepping the bud"



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.

Bon apetit mon ami.
Canna Fudge



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.
CannaDoodles

A Recipe for diabetics
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
Peanut Butter Protein Bars *Super Potent*

A Recipe for diabetics

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.

Herbal Chocolate Chip Cookies



Oven 375 ° F

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.

Butterscotch Space Pops
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.
CANNABIS VODKA

Ingredients:


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.
OZONE'S POT BROWNIE RECIPE


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.

Banana Bread #2

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,
​

Chocolate Chip Cookies



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.

Marijuana Spaghetti

Cook beef first,
add 3- 8 oz of tomato sauce
add one half oz marijuana
simmer one hour
cook spaghetti pour over spaghetti!


Moroccan Jam


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.

Ganjerbread Cookies:

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 Drink​

Making drinkable marijuana or (Green Dragon):​

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.​

Consumption Notes:​

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​

GANJA LASAGNA​

Ingredients Needed:​

375 (1pkg) Oven Ready Lasagna
680ml Spaghetti Sauce
250ml (1 cup) water
450g (1lb) ground beef (substitute)
1 tbsp dried grated Ganja buds 185ml (3/4 cup)
Parmesan cheese,
450g (1 lb) Ricotta cottage cheese
225g (1/2 lb) Mozzarella ,
grated Salt, Pepper to taste
1 egg beaten
2 cups Spinach
A dash of Nutmeg
Directions: Preheat oven to 200 C (375 F).​

In a saucepan brown ground beef. Drain fat, add spaghetti sauce and
250 ml water, bring to a boil.​

In a large bowl mix together ricotta cheese, beaten egg, mozzarella
cheese, 60ml parmesan cheese, spinach, finely grated ganja, and nutmeg.
Add salt and pepper if desired.​

To Assemble: Spread a layer of hot spaghetti sauce mixture in bottom
of 4 L (13' x 9' x 2') pan.​

Layer lasagna, ½ cheese mixture, 1/3 sauce mixture, lasagna, remaining
sauce mixture. Top with parmesan cheese.​

Bake at 200 C (375 F) covered with aluminum foil for 40 minutes.
Remove foil and bake for 15 more minutes.​

IMPORTANT, let stand for 5 to 10 minutes before cutting.​

Serves 6-8. Tastes Great, works with hash or leaves also. Eat only one
piece per hour...'​

Nanaimo Bud Bars



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

Middle Layer
1/2 cup bud butter
2 tablespoons and 2 teaspoons cream
2 tablespoons vanilla custard powder
2 cups icing sugar

Top Layer
4 squares (ounces) semi-sweet chocolate
2 tablespoons bud butter

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.

Apple Cannabis Shooter's
2 eye droppers of cannabis tincture in shot glass
of apple juice a little cinnamon and nutmeg. Bottoms Up!
Hemp seed/rye bread 15% hemp seed, 45% rye flour, 40% Dunham wheat
add dried cranberry or apricots and chopped walnuts, use cannabis butter
and make bread as you normally would. ​

Trini Ganja Chef’s *DELICIOUS* magic Brownies

Ingredients:½ cup butter1/3 cup cocoa powder2 eggs1 cup granulated sugar½ cup flour1 tsp. Baking powder¼ tsp. Salt¼ to ½ ounce marijuanaMethod:1. Clean the marijuana removing any seeds and stems2. Preheat oven to 350 degrees3. 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.​

Black Out Bud Butter
“BOBB”

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 Trim2 oz powdered Pooh Bear Trim (a cross of Train Wreck and Salmon Creek Big Bud)2 oz powdered California Orange trim1/3 oz powdered California Orange flowersMethod: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.​

Mac Attack!

Jay R. Cavanaugh, PhD

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​

Ingredients:​

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​

Directions:​

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. ​

Pecan Sandies:




Jay R. Cavanaugh, PhD

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!

Ingredients:

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

Directions:

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.

Store out of the light in an airtight container. Peanut-budder buckeyes:

1/2 oz stemmed and seeded commercial grade​

1/2 cup butter​

1 cup peanut butter​

1 1/2 cup confectioners sugar​

1 T vanilla extract​

12 oz chocolate​

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,​

Cannabis Pot Roast

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. ​

Ingredients:​

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
“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) ​

Directions:​

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 2-21\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
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. ​

Dr. Jay
More scientific cannabis cooking ​

[SIZE=+0]Zucchini Paradise[/SIZE]

[SIZE=+0](Or how to love long green veggies)​

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.​

Ingredients:

One Monster Zucchini
One Louisiana Brand Hot sausage link
1\2 Cup herb seasoned croutons
1 medium sized fresh Bermuda Red onion
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 pepper
1-tablespoon kosher salt
2 tablespoons extra virgin olive oil
Pecarrino Romano Cheese​

Directions:

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.​

Recommended wine: Italian Chianti chilled

Mary Had A Chili Lamb

[/SIZE]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.​

[SIZE=+0]Ingredients:
[/SIZE]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
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)​

[SIZE=+0]Directions:

[/SIZE]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)

[SIZE=+0]Patty Pot Pesto Sauce

Ingredients:
[/SIZE]

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​

Directions:

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.​

[SIZE=+0]Applications:

[/SIZE]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​

[SIZE=+0]400 Watt Santana Soup

[/SIZE]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.​

Ingredients:

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 ​

[SIZE=+0]Directions: [/SIZE]

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.



[SIZE=+0]Hint: Serve with “Green Garlic Toasted” Marijuana Butter

[/SIZE](also: bud butter, ganja butter)


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:

• 1 lb. butter (not margarine)​
• 1/2 ounce marijuana BUD flour
  

  (or 3/4 ounce shake flour or 1 1/2-2 ounces leaf flour)​

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!​

[SIZE=+0]Serenity Garlic Roasted Mashed Potatoes with Bud Butter

[/SIZE]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.​

[SIZE=+0]Ingredients:

[/SIZE]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​

[SIZE=+0]Directions:

[/SIZE]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 until smooth.​

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!​

Suggested beverage: Pinot Noir, Charles Krug 1995 (Carneros)


Chili Con Cannabis

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).​

[SIZE=+0]Here’s my latest batch:

[/SIZE]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​

[SIZE=+0]Directions:
[/SIZE]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).

[SIZE=+0]Alice B. Tokla's Brownies

[/SIZE]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.​

[SIZE=+0]For variety try adding 1 Tbsp. bourbon; [/SIZE]

[SIZE=+0]or 1 1/2 cups cherry halves and 1 Tbsp. brandy; [/SIZE]

[SIZE=+0]or drops of mint extract in batter to taste; [/SIZE]

[SIZE=+0]or 2 Tbsp. instant coffee crystals dissolved in 1 Tbsp. hot water.[/SIZE]

[SIZE=+0]Date Nut Loaf[/SIZE]

[SIZE=+0]1 cup chopped dates[/SIZE]
[SIZE=+0](or bulk date nuggets from health food store)[/SIZE]
[SIZE=+0]1 1/2 tsp. baking soda[/SIZE]
[SIZE=+0]1/2 tsp. salt[/SIZE]
[SIZE=+0]3 Tbsp. marijuana butter[/SIZE]
[SIZE=+0]3/4 cup boiling water[/SIZE]
[SIZE=+0]2 eggs[/SIZE]
[SIZE=+0]3/4 cup sugar[/SIZE]
[SIZE=+0]1/2 cup whole wheat flour[/SIZE]
[SIZE=+0]1/2 cup all purpose flour[/SIZE]
[SIZE=+0]1 cup chopped walnuts[/SIZE]
[SIZE=+0]2 tsp. vanilla[/SIZE]
[SIZE=+0]2 Tbsp. molasses[/SIZE]
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.​

Ganja Fudge Recipe

4 cups sugar
10 ounces evaporated milk
1 cup ganja butter
12 ounces semi-sweet chocolate chips
7 ounce jar marshmallow crème
1 tsp. vanilla
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.​

Hash Yogurt

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.
[SIZE=+1]2.[/SIZE]Use as little oil as possible so as not to impair the yogurt's flavor.
[SIZE=+1]3.[/SIZE] If you only have one spoon, let it cool before diving in! Space "Fondue Savoyarde"

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.​

Worlds Best Cookies

Here are the ingredients:
1 lb BUTTER (Not margarine) melted
(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!​

Banana Bud Bread

3/4 cup FRIDAYS BUZZIN BUTTER, softened
1 1/2 cups cane sugar
3 bananas, mashed
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup pecans, chopped and toasted​

Directions

Preheat oven to 350ºF. Lightly grease a 9x5x2-inch loaf pan; set aside.
Cream together softened butter and sugar with an electric mixer. Blend in mashed bananas, eggs and vanilla in a mixing bowl.
Sift together flour, baking soda, and salt in a second bowl; stir flour mixture gradually into the creamed mixture. Add buttermilk and blend well. Fold in chopped pecans.
Pour into a loaf pan and bake for from to 1¼ to 1½ hours.​

SCOOBY DOO SNACKS



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.
Apple Pot



4 apples (cored),
4 cherries,
1/2 cup brown sugar,
1/3 cup chopped marijuana,
1/4 cup water,
2 tablespoons cinnamon.
Cooking Instructions



Powder the marijuana in a blender, then mix it with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.
SMOOTH & CREAMY
CHOCLOPOTTIE ICE CREAM

6 oz Swiss chocolate 2 1/4 cup custard (pre-made) 1 1/4 cup whipped cream, whipped 1/4 oz of finely chopped shake or bud​

Instructions:

Melt chocolate (either in microwave or in double boiler). Use a rubber spatula to put chocolate in with custard and mix well.

Use the rubber spatula to fold pre-whipped cream and finely ground marijuana into the above mixture.

Put all into a plastic container cover and freeze. Set out at room temperature for 2-3 minutes before serving.

Serve 3 scoops on small dessert plate and top with chocolate shavings.

BUD BARS

200 oz of chocolate chips 1/4 cup of powdered sugar (optional) 1/4 oz of finely chopped shake or bud​

Instructions

In a double boiler, melt the chocolate until slightly chunky. Add the finely ground marijuana into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes.

Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. For more fun you can pour it into a mold.

Freeze the chocolate mixture until completely firm. (Note: keep away from baking soda otherwise it will get a weird taste.)

Cut into two inch bars, or any shape you prefer.
CHRONIC COCONUT CLUSTERS

510 grams of shredded sweet coconut 1 can condensed milk 1-2 cups chocolate chips 1 tsp vanilla (optional) 1/4 oz of finely chopped shake or bud​

Instructions:

Melt chocolate chips. Mix all ingredients together. Using tablespoon, place on cookie sheet. Cook 8-10 minutes, until browned.
STONEY BROWNIES

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​

Instructions:

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.​

SPACE CAKES

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)
Instructions:​

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.​

Top with icing and serve.​

​

 

[kweb1989]

CANNABUTTER
INGREDIENTS
1 ounce Cannabis
1 pound Butter

INSTRUCTIONS
Using a coffee grinder, or something similar, grind the cannabis into a fine powder. In a saucepan, melt the butter over medium-low heat. Stir in the cannabis powder with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave on heat for a minimum of 30 minutes, the longer the better, just don’t let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. You can use those plastic containers that margarine comes in if you have nothing to put your cannabutter in. Pour a little water over the butter once it has hardened and it will last longer.

NOTES
The amount of cannabis you use will determine how weak or strong it will be. Some people add as little as 1/4 ounce, some more. You can also use margarine, lard, shortening, and any oil (sunflower, sesame, olive, peanut, vegetable, etc.) instead of butter. If you don’t want the house to smell like cannabis, just add 7-28 grams of whole cannabis into a jar with oil and let sit for at least a week, this is known as CannaOil. The same goes for flour, by mixing powdered cannabis into flour will leave you with a perfect flour substitute, CannaFlour. Just remember, any recipe that calls for butter, oil, or a fat can be substituted with the cannabis version.


CANNABIS TINCTURE (COLD METHOD)
INGREDIENTS
1 ounce Cannabis
1 pint 95% Ethanol (190 Proof)

INSTRUCTIONS
You will need 1 ounce of cannabis for every pint of ethanol. Some good spirits to use would be Everclear, 151 Rum, or White Lightning due to the high proof. You want an alcohol with 95% ethanol, or a 190-proof alcohol to obtain the best results. The night before you make this, leave your bud in the freezer, completely drying it out. It’s also a good idea to put the ethanol in the freezer as well. Once your bud has been in the freezer, grind it up to almost a powder and mix together with ethanol in a glass quart-mixing jar. Close the jar and shake for 5 minutes, then return to freezer. Continue to agitate the mixture every few hours with refreezing. Continue this process anywhere from 3 days to 9 weeks, however patient you are really. Remember, the longer the better. When you are done with that process, pour the liquid through cheesecloth. You can save the “ball” of cheesecloth for topical use, or run it through a coffee filter. Make sure to squeeze any remaining liquid out. You might want to wear gloves during this process, as the solution might be pretty strong. The color of your final product is dependent on what percent ethanol you used. If you used a 95% ethanol solution, your tincture should be pale green to golden. If you used 151 rum, it should be an amber color. If your tincture is a dark green that means excess plant material is present. This does not affect the potency though; it just means it won’t taste very good. It’s a good idea to add some flavor extracts, like vanilla or raspberry, to change the taste of your tincture.

NOTES
Making a tincture via the cold method preserves the integrity of cannabinoids. Always use the best quality cannabis for the best results. Your cannabis should be completely dry and mold free.


CANNABIS TINCTURE (WARM METHOD)
INGREDIENTS
1 ounce Cannabis, Roughly Chopped
1 pint 95% Ethanol (190 Proof)

INSTRUCTIONS
Place the cannabis and ethanol in a large glass Mason jar. Shake at least once a day. Place the jar in a brown paper bag. Leave in a warm spot, like near the window, for 30-60 days. The mixture should turn a very dark green. Strain with a cheesecloth like in the cold method, making sure to squeeze any excess liquid. This tincture has a nasty taste, but it is very powerful. It may upset fragile stomachs. You should take the tincture orally in cranberry juice or coffee with sugar. Store your tincture in a light-blocking glass jar in a cool, dry place (like the refrigerator or freezer). You can keep the cheesecloth in the freezer as well and apply it over an area of the skin for a few minutes with gentle rubbing.

NOTES
The main difference between this method and the cold method is the preparation of materials. Light must be avoided also.


CANNABIS ELIXIR
INGREDIENTS
Cannabis Tincture
Honey
4-6 Vitamin E Capsules

INSTRUCTIONS
Place the tincture in a double boiler over an electric heat source. Reduce the solution by half. Once reduce, add 1/2 the remaining volume of tincture in honey along with the vitamin E capsules (e.g. if you have 2 quarts of tincture after reduction, you would add 1 quart honey). Continue to reduce the volume with constant stirring until you have nearly boiled it down to the original volume of syrup you began with. Let cool, and store in a lightproof glass in the refrigerator.

NOTES
The dosage should be between a teaspoon and a couple tablespoons. You can customize your elixirs by adding different herbs, like adding syrup of Elderberry makes an effective treatment for influenza; or adding Kava can provide greater pain control and sedation. With a little study in herbal medicine, you can customize your blends for any ailment. For the flu, use cannabis tincture with Elderberry and Cat’s Claw.


MAGIC TINCTURE
INGREDIENTS
2-3 tablespoons Honey
1/2 ounce Cannabis
3 ounces Vodka
1 teaspoon Ginger, Grated
1 teaspoon Orange Zest

INSTRUCTIONS
In a small saucepan, heat honey over low heat. Do not let the honey foam over! Mix in the powdered Cannabis, and while stirring slowly add the Vodka so the texture stays in a liquid form, not a solid sticky mass. Continue to cook over low heat for 30 minutes. Pour into a jar and cover, let sit in the refrigerator until cool.

NOTES
Take a teaspoon every 15 minutes until you figure out a “dose” that is good for you.


HOT BUTTERED BHANG
INGREDIENTS
1/8 pound Butter
1/2 ounce Cannabis
8 ounces Vodka
1 tablespoon Honey

INSTRUCTIONS
In a medium saucepan, melt 1/8 pound of butter over medium heat. Add the cannabis, which should be ground up into a fine powder. Add the Vodka and bring the mixture to a boil, stirring the entire time. Once boiling, reduce to medium-low heat and let sit for 10-30 minutes, or overnight. Strain the mixture and let cool to room temperature. Add honey to taste, and pour into a glass.

NOTES
You could always use a 1/4 ounce of cannabis if you are not up to the intense trip of a half ounce. Substitute Vodka with Everclear for a stronger kick.


CANNAMELON
INGREDIENTS
1 large Watermelon
1/2 ounce Cannabis
1/5 liter Vodka

INSTRUCTIONS
Grind the cannabis to a fine powder. Put the cannabis in a bottle of Vodka, and cover the top of the bottle with cheesecloth and a rubber band. Cut a hole in the watermelon so you can insert the top of the bottle. Put the bottle in the hole and let sit in the refrigerator overnight.

NOTES
This one is great for picnics!


GREEN DRAGON
INGREDIENTS
1/4 to 1/2 ounce Cannabis
1/5 liter Vodka

INSTRUCTIONS
Grind the cannabis to a fine powder. Put into bottle of vodka and let sit for 2-10 weeks, shaking daily. Add 1 tablespoon of lemon or orange zest for a unique zing!

NOTES
Serve chilled, in a chilled glass with 3 ice cubes, 1 shot of Green Dragon, 3 shots 7UP, and a teaspoon of honey.


BHANG LASSI
INGREDIENTS
1/2 ounce Cannabis
1 cup Water
2 cups Whole Milk, Warm
Pinch of Garam Masala
1 tablespoon Coconut Milk
1 tablespoon Almonds, Chopped
1/8 teaspoon Powdered Ginger
1/2 cup Sugar
1/2 teaspoon Sugar Water and Grenadine

INSTRUCTIONS
Boil water in teapot and add the cannabis. Brew for 7-10 minutes, then strain. Squeeze any remaining liquids out of leftover cannabis. Save cannabis for later, in separate bowl. Grind the bud and 2 tablespoons of milk together, slowly. Do this about 4 times. Stick the milk in a bowl, and take the cannabis out. Add the cannabis and a bit more milk and grind it some more, adding the almonds. Squeeze the bud and repeat several times. Discard the remaining cannabis, and add all the liquids together (milk, coconut milk, sugar water, and water from the tea). Then add the spices, stir.

NOTES
Use an old teapot unless you want your house to smell like cannabis every time you want coffee. It will also smell a lot when you are brewing. This is a drink that the novice user should definitely avoid, especially if you don’t like the effects from eating cannabis.


POT HOT CHOCOLATE
INGREDIENTS
1 cup Whole Milk
1 cup Light Cream
4 grams Cannabis
5 ounces Unsweetened Chocolate
1/2 teaspoon Vanilla
5 tablespoons Sugar
Pinch of Salt
Pinch of Cinnamon

INSTRUCTIONS
Combine the milk, sugar, and salt in a saucepan on medium heat. Once the salt and sugar has dissolved, add the light cream, cinnamon, vanilla, and finely chopped cannabis. Heat to just under boiling, and add the chocolate. Turn the heat off, and stir until the chocolate has melted. Serve in a mug, and top with whipped cream and orange zest, or stick to the classical miniature marshmallows.

NOTES
For every 8 ounces of milk, whole milk contains 8 grams of fat, 2% milk contains 5 grams of fat, 1% contains 2.5 grams of fat, and skim milk contains no fat. Do not confuse hot cocoa and hot chocolate. While hot cocoa is made from cocoa powder, it lacks the fat of cocoa butter; hot chocolate, however, is made from chocolate bars melted into cream. Unsweetened chocolate is also called baking or bitter chocolate, you could substitute with semi-sweet chocolate, but leave the vanilla out if you do.


COMA COOKIES
INGREDIENTS
2 cups All-Purpose Flour
1 1/2 cups Steel Cut Oats
1 1/2 cups Light Brown Sugar
1 cup Granulated Sugar
1 cup Cannabutter
2 Eggs
2 cups Pecans, Chopped
1 cup Currants, Organic
1 cup Dried Cranberries, Organic
1 teaspoon Salt
1 teaspoon Baking Soda
2-3 tablespoons Bourbon Vanilla
1 teaspoon Nutmeg, Ground
1 tablespoon Cinnamon, Ground

INSTRUCTIONS
Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the Cannabutter and sugars, then add vanilla and mix in the eggs. Don’t overwork the butter and sugar or it will break down. Mix dry ingredients with wet ingredients. Mi in oats with a heavy spoon and blend. Fold in the currants, cranberries, and pecans. Chill the batter. Using a #20 ice cream scooper, drop dough onto greased baking pan at 350 degrees for 15-17 minutes.

NOTES
Instead of currants, you can always use raisins.


GARLIC HERB MASHERS
INGREDIENTS
3-4 large Russet Potatoes, Washed, Peeled, and Cubed
4 large Garlic Heads
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Basil
1 tablespoon Cracked Black Pepper
1 tablespoon Kosher Salt
1/4 pint Heavy Cream
4-6 ounces Ricotta Cheese
4 tablespoons Sweet Butter
4 tablespoons Cannabutter

INSTRUCTIONS
Cut the top 1/2 inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in 420-degree oven for 30-50 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

NOTES
You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.


GANJA GOO BALLS
INGREDIENTS
1 1/2 cups Cannabutter
3 cups Oats
1/4 cup Peanut Butter
3 tablespoons Honey
2 teaspoons Cinnamon
1-2 tablespoons Cocoa Powder

INSTRUCTIONS
Melt the Cannabutter in a microwave safe bowl. In a large bowl, combine the oats, peanut butter, honey, cinnamon, and cocoa. Pour the Cannabutter on top and stir until the mixture becomes homogeneous. Place the bowl into the freezer for 10-20 minutes. Form the mixture into individual balls, using your hands or a #20 ice cream scooper, and drop them onto wax paper to set.

NOTES
Try adding chopped walnuts, raisins, or crisped rice to add a little spin to the recipe. If the result is too gooey, add more oats; if it’s too dry, add more peanut butter or honey.


TOKE-HOUSE COOKIES
INGREDIENTS
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter
1/2 ounce Cannabis
3/4 cup Sugar
3/4 cup Brown Sugar, Packed
1 teaspoon Vanilla Extract
2 large Eggs
1 3/4 cups Chocolate Chips
1 cup Nuts, Chopped (Optional)

INSTRUCTIONS
Melt the Cannabutter in a saucepan over low to medium-low heat. Stir in the chopped cannabis. Continue to stir; if the mixture begins to bubble, reduce heat to low. Simmer for at least 30 minutes, the longer the better. When butter turns green, remove from heat. Strain the mixture through a section of cheesecloth. Fold up the material into a bag and squeeze the rest of the butter out of the remaining cannabis. In a small bowl, combine the flour, baking soda, and salt. In a larger bowl, beat the Cannabutter, sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips and anything else you want like chopped nuts. Using a #20 ice cream scooper, drop the dough on an ungreased baking sheet. Preheat oven to 375 degrees, and bake for 9-11 minutes, or until golden brown. Cool on a wire rack. Recipe makes about 5 dozen cookies.

NOTES
Eat only a couple cookies every 30 minutes until you figure out the right dosage for you. Make sure you have some regular food to eat when you get the munchies.


WAKE-N-BAKE BREAKFAST SANDWICHES
INGREDIENTS
1-2 grams Cannabis
2 slices Bread
2 large Eggs
2 slices Bacon
2 slices Velveeta Cheese

INSTRUCTIONS
In a large pan, cook the bacon and scrambled eggs. Assemble the sandwich as follows: 1 slice of bread, buttered side up; 1 gram finely chopped cannabis; 1 slice cheese; 1 slice bacon; scrambled eggs; 1 slice bacon; 1 slice cheese; remaining cannabis; and 1 slice of bread. Press the sandwich together and microwave for 30 seconds, or until cheese has melted.

NOTES
For a lighter version, you could always use butter the bread with Cannabutter.


LEARY BISCUIT
INGREDIENTS
1 Ritz Cracker
1 teaspoon Butter
1/2 slice Cheese
1 gram Cannabis

INSTRUCTIONS
Take a Ritz cracker, smear it with butter, add some cheese, and put the cannabis on top. Microwave on high for 35-40 seconds, or until the cheese is melted.

NOTES
You do not need to “activate” the THC in cannabis. Please stop spreading this lie around.


POTCORN
INGREDIENTS
3 tablespoons Vegetable Oil
1/2 cup Popping Corn
1/8 ounce Cannabis

INSTRUCTIONS
Put the oil in a tall pot, like the ones used for boiling spaghetti, and combine with finely chopped cannabis. Stir over medium-low heat until the oil turns green in color. Put 1-2 kernels in the oil and when they begin to pop, add the rest of the corn. Cover the pot, and shake during popping until the popping noise dies down. Remove the pot from heat. The corn will finish popping. Remove lid and add butter and salt.

NOTES
You can always use microwave popcorn, but you’ll have to use Cannabutter as a topping. Top your finished popcorn with Cannabutter to give it an extra punch.


MAGIC TEA
INGREDIENTS
1 cup Light Cream
1 gram Cannabis

INSTRUCTIONS
In a saucepan over medium-low heat, bring the light cream to almost a boil. Turn off the heat, and add cannabis. Mix in well with a wooden spoon. Cover, and let cool for 1-2 hours. Strain the milk with some cheesecloth, and add to your morning coffee or tea.

NOTES
The amount of cannabis you use, like in any recipe, is up to you. The more the merrier of course!


HASH FUDGE
INGREDIENTS
3/4 cup Heavy Cream
2 cups Sugar
1 teaspoon Cornstarch
2 ounces Unsweetened Chocolate
3 grams Hash
3 tablespoons Butter
1 tablespoon Vanilla

INSTRUCTIONS
In a metal saucepan, combine milk, sugar, chocolate, and cornstarch over medium heat. Stir until the mixture comes to 240 degrees (on a candy thermometer). Immediately remove from heat, and leave the thermometer in. Take 3 tablespoons of butter and melt in microwave. Mix in the hash and stir, put back in microwave for 30 seconds, and stir again. Add the hash-butter mixture into your chocolate mixture, but do not stir! When the temperature of the fudge drops to 110 degrees, use a big spoon and stir vigorously for at least 7 minutes, or until it starts to get difficult to stir. Spread in a baking dish, 9x13 inches will work fine, and let the fudge cool down.

NOTES
To save on cleanup time, line the bottom of your baking dish with aluminum foil. If your fudge doesn’t turn out right, you probably weren’t using a thermometer or you were too impatient and did not let it cool down. Both are important to making good fudge. You could always use Cannabutter if you do not have hash.


CANNACOFFEE MILKSHAKE
INGREDIENTS
2 cups Vanilla Ice Cream
1 cup Whole Milk
1 teaspoon Vanilla Extract
1 tablespoon Instant Coffee
2 grams Cannabis

INSTRUCTIONS
If you have the time, finely chop your cannabis and let it sit overnight in milk. In a blender, combine ice cream, milk and cannabis mixture, vanilla, and instant coffee. Blend until smooth. Pour into glass and serve.

NOTES
If you don’t like coffee, you can always add 1-tablespoon cocoa powder.


TWIG TEA
INGREDIENTS
1-2 cups Cannabis Stems
2 cups Water

INSTRUCTIONS
Grind your stems into a powder using either a hand grinder, coffee grinder, or mortar and pestle. In a saucepan, bring water to a rolling boil. Add the ground up stems, cover, and reduce heat to low. Let steep for 5-10 minutes, and then toss in a teabag or two of your favorite tea. Let steep another 5 minutes. Serve from a teapot that has a strainer in the spout, or strain your tea using a tea strainer, cheesecloth, or coffee filter.

NOTES
You could always add some honey or sugar to add more flavor.


TRIPLE CHOCOLATE S’MORES PIE
INGREDIENTS
1 1/4 cups Graham Cracker Crumbs
1/4 cup Sugar
1/3 cup Cannabutter, Melted
1 cup Milk Chocolate Chips
1 cup White Chocolate Chips
1 cup Dark Chocolate Chips
1 1/2 cups Sweetened Condensed Milk
1 1/2 teaspoons Vanilla Extract
1 1/2 cups Miniature Marshmallows

INSTRUCTIONS
Preheat oven to 375 degrees. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted Cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6-8 minutes, set aside to cool. For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer. Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1-2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.

NOTES
You could always use a torch to brown the marshmallows; I find it’s a little easier to get an even brown compared to using the broiler.


GANJA GOODNESS
INGREDIENTS
1 package Miniature Marshmallows
1 cup Raw Whole Almonds
1 cup Golden Raisins
1 cup Dark Raisins
3 tablespoons Honey
1/4 teaspoon Cinnamon
1 teaspoon Vanilla
1/4 cup Vegetable Oil
4 tablespoons Cannabutter

INSTRUCTIONS
Pour vegetable oil into square pan and spread around bottom and sides. Allow extra oil to remain in pan. Chop up almonds until consistency is of grainy sand. Pout almonds into a pan over medium-high heat. Stir with a wooden spoon for 15 minutes. Keep stirring, do not let them burn. Remove almonds to mixing bowl. Chop the golden and dark raisins into small pieces and mix with almonds. Place Cannabutter in microwave safe bowl and microwave on high for 30 seconds, or until butter is melted. In the same bowl, add miniature marshmallows and microwave for 60 seconds, stir, and microwave for 30-60 seconds more until both combine into a smooth consistency. Add the Cannabutter and marshmallow mixture with the almond and raisin mixture, and fold together with a wooden spoon. Add honey, vanilla, and cinnamon and continue to stir. Pour entire mixture into a square cake pan and press out towards edges. Let sit in fridge for an hour. Slice in 1-square inch sections.

NOTES
Sprinkle confectioners sugar onto each square for an added taste!


Marijuana MEATLOAF
INGREDIENTS
1/4 ounce Cannabis
1 pound Medium Lean Ground Beef
1 large Egg
1/2 package Crushed Saltines
1 packet Lipton’s Tomato Cup-A-Soup
1/2 cup Green Pepper, Chopped
1/2 cup Onion, Chopped
1 Loaf Pan

INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine ground beef, onion, and green pepper. Mix together well with hands. Next, add saltines, soup, and cannabis. Roll the beef into a ball and gouge a hole in it with your thumb. Drop the egg in, combining the ingredients until mixed thoroughly. Spread into loaf pan and place in oven for 20-30 minutes.

NOTES
Don’t forget to add some ketchup on top at the end, just like mom used to make!


APPLE BUDS
INGREDIENTS
4 Apples, Cored
1/4 cup Butter
1/2 cup Brown Sugar
1/4 cup Water
1/3 cup Cannabis
2 tablespoons Cinnamon

INSTRUCTIONS
Finely chop the cannabis until it is a powder. In a food processor or blender, mix in cannabis, butter, sugar, and warm water. Stuff cored apples with cannabis mixture. Sprinkle apples with cinnamon, and top with a cherry. Bake in oven for 25 minutes at 350 degrees. Serves four.

NOTES
Some nutmeg and cherry brandy would make this even better!


POTSTA SAUCE
INGREDIENTS
6 ounces Tomato Paste
2 tablespoons Olive Oil
1/2 cup Onions, Chopped
1/2 cup Cannabis, Powdered
1 pinch Pepper
6 ounces Water
1/2 Garlic, Minced
1 Bay Leaf
1 pinch Thyme
1/2 teaspoon Salt
1 teaspoon Italian Seasoning
1 teaspoon Oregano

INSTRUCTIONS
In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.

NOTES
Substitute olive oil with Cannaoil. Meat lovers can brown 1 pound of ground beef and add it into the sauce to simmer.


SPECIAL ADULT BROWNIES
INGREDIENTS
1/4 pound Butter
3/4 pound Dark Chocolate
1 cup Raw Sugar
3 large Eggs
1/2 cup Plain Flour
Nutmeg and Cinnamon
2 tablespoons Vanilla
2-3 ounces Dried Cannabis Leaf (or 1 ounce of bud)

INSTRUCTIONS
Preheat oven to 350 degrees. Grease 9x13-inch baking dish. Over low heat, melt butter and chocolate, stirring constantly. Once chocolate starts to melt turn off heat and continue to stir. Add spices, sugar, and eggs. Stir mixture until smooth, and add flour, 1/4 cups chopped walnuts (if desired), and powdered cannabis. Stir well (add a dash of milk if necessary) and pour into pan. Bake for 20-25 minutes. Let cool and cut into 16-30 squares.

NOTES
Again, like every recipe, you can use Cannabutter.


BANANA BUD BREAD
INGREDIENTS
1/2 cup Shortening
2 Eggs
1 teaspoon Lemon Juice
3 teaspoons Baking Powder
1 cup Sugar
1 cup Mashed Bananas
2 cups Sifted Flour
1/2 cup Cannabis, Powdered
1/2 teaspoon Salt
1 cup Nuts, Chopped

INSTRUCTIONS
Mix the shortening, sugar, and eggs together. Separately mix bananas with lemon juice and add to first mixture. Sift flour, salt, and baking powder together, and then mix all the ingredients together. Bake for 1 hour and 15 minutes at 375 degrees.

NOTES
For the best tasting banana bread, use bananas that have the “bruised” spots all over them. In addition, you can substitute with Cannashortening instead of adding straight cannabis.


MAMA BUDZ PESTO
INGREDIENTS
1/2 cup Basil, chopped
1/2 cup fresh Cannabis
1 cup Olive Oil
1/2 cup Parmesan, Grated
1/2 cup Romano, Grated
Garlic

INSTRUCTIONS
Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple!

NOTES
Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.


CANNABAKLAVA
INGREDIENTS
1 1/2 pounds Walnuts, Chopped
2 cups Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
3 sticks Butter
1/2 ounce Cannabis, Powdered
16 ounces Filo Dough
1 1/2 cup Water
1 1/2 teaspoon Lemon Juice
2 cups Honey
1/2 teaspoon Vanilla

INSTRUCTIONS
Prepare the Cannabutter using all but 2 tablespoons of butter. Grease a 10x15-inch baking dish with remaining butter. Lay 10 layers of filo dough down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Do not grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides. Mix walnuts and 1-cup sugar. Pour into pan and spread evenly. Cut 5 more sheets of dough, just slightly bigger than the pan and repeat the same process in as before with the filo dough. Preheat the oven to 300 degrees, and bake for 50 minutes. During the baking process, mix the remaining sugar with water, lemon, vanilla, and spices. Cook in a saucepan until it is syrup, add honey and heat for another minute. When the baklava is done cooking, cut into 2x2-inch squares, and pour the honey-lemon sauce over the baklava. Let sit for 48 hours until the honey permeates everything.

NOTES
If all else fails, call your preacher.


KEY-F LIME PIE
INGREDIENTS
1/4 cup Water
1 package Gelatin, Unflavored
1 cup Sugar
1/2 teaspoon Salt
4 Eggs, Separated
1/2 cup Lime Juice
3 teaspoons Lime Zest
1 cup Whipping Cream
1/2 cup Pistachio Nuts, Shelled, Unsalted
Sweetened Whipping Cream
Lime Slices

Pastry Crust:
1/4 cup Cannabutter, Softened
1 cup Pastry Flour, Whole Wheat
1 large Egg Yolk
Pinch of Salt
1/4 cup Raw Sugar

INSTRUCTIONS
Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling. Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust (directions follow) and chill the pie until the filling has set. Spread more sweetened whipped cream over the pie, place the slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest. Pastry crust: Blend the butter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture. Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400-degree oven for 20 minutes.

NOTES
This recipe makes one 10-inch crust, with about one dose per teaspoon per slice. To cut potency, use half Cannabutter and half regular butter.


MARY “VANILLA CRISPS” JANE
INGREDIENTS
1 Egg
2 cups Sugar
2 teaspoons Vanilla Extract
1 cup Cannabutter, Softened

INSTRUCTIONS
Mix the egg, sugar, vanilla, and Cannabutter in a large bowl until creamy in texture. Add the flour, making sure to incorporate the entire mixture. Cover the bowl, and refrigerate for 1 hour. Preheat oven to 375 degrees. With a #20 ice cream scooper, form the dough into balls and place on an ungreased cookie sheet. Leave about 2 inches between the balls. Take a glass out with a nice diameter, and wet the bottom and dip it in some sugar to coat the bottom. Press the cookies down with the bottom of the glass, but not too flat. Cook 8-10 minutes, or until golden brown.

NOTES
Doesn’t really mask the taste of cannabis, but it’s good if you like vanilla.


JALAPENO GANJA MUFFINS
INGREDIENTS
1/2 cup Cannabutter
1/3 cup Raw Sugar
2 large Eggs
8 ounces Creamed Corn
1 cup Sour Cream
1/2 teaspoon Sea Salt
1 tablespoon Aluminum-Free Baking Powder
1/2 cup All-Purpose Flour, Unbleached
1 cup Sharp Cheddar Cheese, Grated
1/4 cup Lemon Zest
1/2 cup Jalapeno Peppers, Chopped, Seeded
1 1/2 cups Yellow Corn Meal

INSTRUCTIONS
In a large bowl, cream together the butter, sugar, eggs, creamed corn, and sour cream. Sift the salt, baking powder, and flour, and then combine with the creamed mixture. Stir in the grated cheese, lemon zest, peppers, and corn mea. If necessary, adjust the taste with a little bit of sugar at a time. Grease muffin tins with Cannabutter, and fill the cups 2/3 full. Bake in preheated 450-degree oven for 18-20 minutes.

NOTES
If you want it really spicy, like me, try some other peppers or mix in some horseradish with the sour cream.


OATMEAL COOKIES
INGREDIENTS
2 extra large Eggs
3/4 cup Cannabutter
2 cups Raw Sugar
2 teaspoons Vanilla Extract
1 tablespoon Nutmeg, Ground
1 tablespoon Cloves, Ground
1 tablespoon Cinnamon, Ground
2 cups Whole Wheat Flour
1/2 teaspoon Baking Soda
1 teaspoon Sea Salt
2 tablespoons Water
1 1/2 cups Raisins
2 cups Rolled Oats
1 cup Pecans, Chopped

INSTRUCTIONS
Cream together the eggs, butter, sugar, and vanilla. Sift the spices, flour, baking soda, and salt into the creamed mixture. Add the water, raisins, oats, and pecans; mix thoroughly. Chill cookie dough for 20 minutes. Using a #20 ice cream scooper, place the dough on a buttered cookie sheet. Top with raw sugar if you want. Bake in preheated 350-degree oven for 12-20 minutes.

NOTES
For a variation, use butterscotch morsels instead of raisins and pecans.


WAKE-N-NO-BAKE COOKIES
INGREDIENTS
2 cup Sugar
1/2 cup Cannabutter
1/2 cup Milk
3 tablespoons Cocoa
3 cups Quick Oat
1 teaspoon Salt
1 teaspoon Vanilla

INSTRUCTIONS
In a large saucepan, add the sugar, butter, milk, and cocoa. Bring to a rapid boil, and continue to cook for 2 minutes. Remove from heat and add the oats, salt, and vanilla. Using a #20 ice cream scopper, drop onto wax paper and let cool.

NOTES
I suppose you could even microwave this.


MILK CHOCOLATE CHIP COOKIES
INGREDIENTS
2 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Cannabutter
2/3 cup Sugar
2/3 cup Brown Sugar, Lightly Packed
1 Egg
1 teaspoon Vanilla
1 package Milk Chocolate Chips

INSTRUCTIONS
Cream together Cannabutter and sugars. Beat in egg, and add vanilla. Sift dry ingredients into creamed mixture, and fold in milk chocolate chipes. Bake 8-10 minutes in prehated 375-degree oven.

NOTES
Dark chocolate chunks sounds pretty good too!


THE CHEWY
INGREDIENTS
2 sticks Cannabutter, Unsalted
2 1/4 cups Bread Flour
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1/4 cup Sugar
1 1/4 cups Brown Sugar
1 Egg
1 Egg Yolk
2 tablespoons Milk
1 1/2 teaspoons Vanilla Extract
2 cups Semisweet Chocolate

INSTRUCTIONS
Preheat oven to 375-degrees. Melt butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla and mix until well combined. Slowly incorporate flour mixture. Fold in chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets using a #20 ice cream scooper; 6 cookies per sheet. Bake for 14 minutes, or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

NOTES
This is the best recipe I have used for making cookies that are nice and chewy. The secret is the use of an egg and an egg yolk; also, chilling the dough is important.


THE PUFFY
INGREDIENTS
1 cup Cannashortening, Butter Flavored
3/4 cup Sugar
1 cup Brown Sugar
2 1/4 cups Cake Flour
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Powder
2 Eggs
1 1/2 teaspoons Vanilla Extract
2 cups Semisweet Chocolate Chips

INSTRUCTIONS
Heat oven to 375-degrees. Combine the Cannashortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets using a #20 ice cream scooper, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

NOTES
The secret behind a big puffy cookie is the use of cake flour, shortening, and the mix of brown to white sugars.


THE THIN
INGREDIENTS
2 1/4 cups All-Purpose Flour
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 Egg
2 ounces Milk
1 1/2 teaspoons Vanilla Extract
2 sticks Cannabutter, Unsalted
1 cup Sugar
1/2 cup Brown Sugar
2 cups Semisweet Chocolate Chips

INSTRUCTIONS
Heat oven to 375-degrees. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the Cannabutter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets using a #20 ice cream scooper, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately.

NOTES
Some people like their cookies thin, and this works really well. These 3 cookie recipes (the chewy, the thin, and the puffy) are by Alton Brown of Good Eats on FoodTV. Some people don't know how to make a cookie a certain way, and by changing the flour type, the fat type, the egg ratio, and the sugar ratio, you can achieve your favorite cookie!


CAT LITTER CAKE
INGREDIENTS
1 box Spice Cake Mix (or German Chocolate)
1 box White Cake Mix
1 package White Sandwich Cookies
1 large package Vanilla Instant Pudding Mix
12 small Tootsie Rolls
Green Food Coloring
1 new Cat Litter Box
1 new Cat Litter Box Liner
1 new Pooper Scooper

INSTRUCTIONS
Prepare cake mixes and pudding using the instructions on the box. Crumble sandwich cookies in food processor or blender. Add a couple drops of green food coloring to every 1 cup of cookie crumbs. Once cakes are finished and cooled, crumble into large bowl. Toss half of cookie crumbs and enough pudding mixture so it has a moist, but not soggy, consistency. Place liner in litter box and pour in mixture. Unwrap 3 "Tootsie Rolls" and heat in microwave until soft. Shape "Tootsie Rolls" into "Tootsie Turds." Repeate with 3 more rolls. Bury them in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more "Tootsie Rolls" as before. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat remaining "Tootsie Roll" and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper.

NOTES
Thanks to Suetaz for this one! Perfect for Halloween, unless you really want to freak people out the rest of the year. You should probably buy a cat, or find one off the streets, to really get people wondering. Even better, if you have a small child, have it crawl near the box and eat the "Tootsie Turd" from the edge. The children, the children!

 

[THC_Decapitator]

mm pasta

 

[Che]

Banana Bread
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