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<blockquote data-quote="vox" data-source="post: 618" data-attributes="member: 71"><p>Ja nemam pojma da kuvam,</p><p>pa ako nesto od ovog uspe, pliz da mi date malo da probam <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p><a href="http://www.marijuana.com/420/forumdisplay.php?f=46" target="_blank">http://www.marijuana.com/420/forumdisplay.php?f=46</a></p><p></p><p>1001 CANNABIS RECIPES</p><p></p><p>Well, there aren't really 1001 recipes in here, but I went through the entire forum picking out the recipes that had ingredients and directions. If I missed any, please post them in this thread and I will add it to the list. There's more than 30 here right now, but we'll try and keep all the good recipes in here so it's easy to find for everyone. Remember, you can use CannaButter, CannaOil, CannaShortening, CannaLard, or CannaMilk in any recipe instead of regular butter, oil, or shortening. The amount of cannabis, at a minimum, should be a 1/4 ounce of kind bud, but it is best to use 1/2 ounce. Enjoy!</p><p></p><p></p><p>CANNABUTTER</p><p>INGREDIENTS</p><p>1 ounce Cannabis</p><p>1 pound Butter</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>CANNABIS TINCTURE (COLD METHOD)</p><p>INGREDIENTS</p><p>1 ounce Cannabis</p><p>1 pint 95% Ethanol (190 Proof)</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>CANNABIS TINCTURE (WARM METHOD)</p><p>INGREDIENTS</p><p>1 ounce Cannabis, Roughly Chopped</p><p>1 pint 95% Ethanol (190 Proof)</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>The main difference between this method and the cold method is the preparation of materials. Light must be avoided also.</p><p></p><p></p><p>CANNABIS ELIXIR</p><p>INGREDIENTS</p><p>Cannabis Tincture</p><p>Honey</p><p>4-6 Vitamin E Capsules</p><p></p><p>INSTRUCTIONS</p><p>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. </p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>MAGIC TINCTURE</p><p>INGREDIENTS</p><p>2-3 tablespoons Honey</p><p>1/2 ounce Cannabis</p><p>3 ounces Vodka</p><p>1 teaspoon Ginger, Grated</p><p>1 teaspoon Orange Zest</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Take a teaspoon every 15 minutes until you figure out a “dose� that is good for you.</p><p></p><p></p><p>HOT BUTTERED BHANG</p><p>INGREDIENTS</p><p>1/8 pound Butter</p><p>1/2 ounce Cannabis</p><p>8 ounces Vodka</p><p>1 tablespoon Honey</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>CANNAMELON</p><p>INGREDIENTS</p><p>1 large Watermelon</p><p>1/2 ounce Cannabis</p><p>1/5 liter Vodka</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>This one is great for picnics!</p><p></p><p></p><p>GREEN DRAGON</p><p>INGREDIENTS</p><p>1/4 to 1/2 ounce Cannabis</p><p>1/5 liter Vodka</p><p></p><p>INSTRUCTIONS</p><p>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!</p><p></p><p>NOTES</p><p>Serve chilled, in a chilled glass with 3 ice cubes, 1 shot of Green Dragon, 3 shots 7UP, and a teaspoon of honey.</p><p></p><p></p><p>BHANG LASSI</p><p>INGREDIENTS</p><p>1/2 ounce Cannabis</p><p>1 cup Water</p><p>2 cups Whole Milk, Warm</p><p>Pinch of Garam Masala</p><p>1 tablespoon Coconut Milk</p><p>1 tablespoon Almonds, Chopped</p><p>1/8 teaspoon Powdered Ginger</p><p>1/2 cup Sugar</p><p>1/2 teaspoon Sugar Water and Grenadine</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>POT HOT CHOCOLATE</p><p>INGREDIENTS</p><p>1 cup Whole Milk</p><p>1 cup Light Cream</p><p>4 grams Cannabis</p><p>5 ounces Unsweetened Chocolate</p><p>1/2 teaspoon Vanilla</p><p>5 tablespoons Sugar</p><p>Pinch of Salt</p><p>Pinch of Cinnamon</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>COMA COOKIES</p><p>INGREDIENTS</p><p>2 cups All-Purpose Flour</p><p>1 1/2 cups Steel Cut Oats</p><p>1 1/2 cups Light Brown Sugar</p><p>1 cup Granulated Sugar</p><p>1 cup Cannabutter</p><p>2 Eggs</p><p>2 cups Pecans, Chopped</p><p>1 cup Currants, Organic</p><p>1 cup Dried Cranberries, Organic</p><p>1 teaspoon Salt</p><p>1 teaspoon Baking Soda</p><p>2-3 tablespoons Bourbon Vanilla</p><p>1 teaspoon Nutmeg, Ground</p><p>1 tablespoon Cinnamon, Ground</p><p></p><p>INSTRUCTIONS</p><p>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. </p><p></p><p>NOTES</p><p>Instead of currants, you can always use raisins.</p><p></p><p></p><p>GARLIC HERB MASHERS</p><p>INGREDIENTS</p><p>3-4 large Russet Potatoes, Washed, Peeled, and Cubed</p><p>4 large Garlic Heads</p><p>3 tablespoons Extra Virgin Olive Oil</p><p>1 tablespoon Basil</p><p>1 tablespoon Cracked Black Pepper</p><p>1 tablespoon Kosher Salt</p><p>1/4 pint Heavy Cream</p><p>4-6 ounces Ricotta Cheese</p><p>4 tablespoons Sweet Butter</p><p>4 tablespoons Cannabutter</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.</p><p></p><p></p><p>marihuana GOO BALLS</p><p>INGREDIENTS</p><p>1 1/2 cups Cannabutter</p><p>3 cups Oats</p><p>1/4 cup Peanut Butter</p><p>3 tablespoons Honey</p><p>2 teaspoons Cinnamon</p><p>1-2 tablespoons Cocoa Powder</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>TOKE-HOUSE COOKIES</p><p>INGREDIENTS</p><p>2 1/4 cups All-Purpose Flour</p><p>1 teaspoon Baking Soda</p><p>1 teaspoon Salt</p><p>1 cup Butter</p><p>1/2 ounce Cannabis</p><p>3/4 cup Sugar</p><p>3/4 cup Brown Sugar, Packed</p><p>1 teaspoon Vanilla Extract</p><p>2 large Eggs</p><p>1 3/4 cups Chocolate Chips</p><p>1 cup Nuts, Chopped (Optional)</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>WAKE-N-BAKE BREAKFAST SANDWICHES</p><p>INGREDIENTS</p><p>1-2 grams Cannabis</p><p>2 slices Bread</p><p>2 large Eggs</p><p>2 slices Bacon</p><p>2 slices Velveeta Cheese</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>For a lighter version, you could always use butter the bread with Cannabutter.</p><p></p><p></p><p>LEARY BISCUIT</p><p>INGREDIENTS</p><p>1 Ritz Cracker</p><p>1 teaspoon Butter</p><p>1/2 slice Cheese</p><p>1 gram Cannabis</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>You do not need to “activate� the THC in cannabis. Please stop spreading this lie around.</p><p></p><p></p><p>POTCORN</p><p>INGREDIENTS</p><p>3 tablespoons Vegetable Oil</p><p>1/2 cup Popping Corn</p><p>1/8 ounce Cannabis</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>MAGIC TEA</p><p>INGREDIENTS</p><p>1 cup Light Cream</p><p>1 gram Cannabis</p><p></p><p>INSTRUCTIONS</p><p>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. </p><p></p><p>NOTES</p><p>The amount of cannabis you use, like in any recipe, is up to you. The more the merrier of course!</p><p></p><p></p><p>HASH FUDGE</p><p>INGREDIENTS</p><p>3/4 cup Heavy Cream</p><p>2 cups Sugar</p><p>1 teaspoon Cornstarch</p><p>2 ounces Unsweetened Chocolate</p><p>3 grams Hash</p><p>3 tablespoons Butter</p><p>1 tablespoon Vanilla</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>CANNACOFFEE MILKSHAKE</p><p>INGREDIENTS</p><p>2 cups Vanilla Ice Cream</p><p>1 cup Whole Milk</p><p>1 teaspoon Vanilla Extract</p><p>1 tablespoon Instant Coffee</p><p>2 grams Cannabis</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>If you don’t like coffee, you can always add 1-tablespoon cocoa powder.</p><p></p><p></p><p>TWIG TEA</p><p>INGREDIENTS</p><p>1-2 cups Cannabis Stems</p><p>2 cups Water</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>You could always add some honey or sugar to add more flavor.</p><p></p><p></p><p>TRIPLE CHOCOLATE S’MORES PIE</p><p>INGREDIENTS</p><p>1 1/4 cups Graham Cracker Crumbs</p><p>1/4 cup Sugar</p><p>1/3 cup Cannabutter, Melted</p><p>1 cup Milk Chocolate Chips</p><p>1 cup White Chocolate Chips</p><p>1 cup Dark Chocolate Chips</p><p>1 1/2 cups Sweetened Condensed Milk</p><p>1 1/2 teaspoons Vanilla Extract</p><p>1 1/2 cups Miniature Marshmallows</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>marihuana GOODNESS</p><p>INGREDIENTS</p><p>1 package Miniature Marshmallows</p><p>1 cup Raw Whole Almonds</p><p>1 cup Golden Raisins</p><p>1 cup Dark Raisins</p><p>3 tablespoons Honey</p><p>1/4 teaspoon Cinnamon</p><p>1 teaspoon Vanilla</p><p>1/4 cup Vegetable Oil</p><p>4 tablespoons Cannabutter</p><p></p><p>INSTRUCTIONS</p><p>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. </p><p></p><p>NOTES</p><p>Sprinkle confectioners sugar onto each square for an added taste!</p><p></p><p></p><p>Marijuana MEATLOAF</p><p>INGREDIENTS</p><p>1/4 ounce Cannabis</p><p>1 pound Medium Lean Ground Beef</p><p>1 large Egg</p><p>1/2 package Crushed Saltines</p><p>1 packet Lipton’s Tomato Cup-A-Soup</p><p>1/2 cup Green Pepper, Chopped</p><p>1/2 cup Onion, Chopped</p><p>1 Loaf Pan</p><p></p><p>INSTRUCTIONS</p><p>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. </p><p></p><p>NOTES</p><p>Don’t forget to add some ketchup on top at the end, just like mom used to make!</p><p></p><p></p><p>APPLE BUDS</p><p>INGREDIENTS</p><p>4 Apples, Cored</p><p>1/4 cup Butter</p><p>1/2 cup Brown Sugar</p><p>1/4 cup Water</p><p>1/3 cup Cannabis</p><p>2 tablespoons Cinnamon</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Some nutmeg and cherry brandy would make this even better!</p><p></p><p></p><p>POTSTA SAUCE</p><p>INGREDIENTS</p><p>6 ounces Tomato Paste</p><p>2 tablespoons Olive Oil</p><p>1/2 cup Onions, Chopped</p><p>1/2 cup Cannabis, Powdered</p><p>1 pinch Pepper</p><p>6 ounces Water</p><p>1/2 Garlic, Minced</p><p>1 Bay Leaf</p><p>1 pinch Thyme</p><p>1/2 teaspoon Salt</p><p>1 teaspoon Italian Seasoning</p><p>1 teaspoon Oregano</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Substitute olive oil with Cannaoil. Meat lovers can brown 1 pound of ground beef and add it into the sauce to simmer.</p><p></p><p></p><p>SPECIAL ADULT BROWNIES</p><p>INGREDIENTS</p><p>1/4 pound Butter</p><p>3/4 pound Dark Chocolate</p><p>1 cup Raw Sugar</p><p>3 large Eggs</p><p>1/2 cup Plain Flour</p><p>Nutmeg and Cinnamon</p><p>2 tablespoons Vanilla</p><p>2-3 ounces Dried Cannabis Leaf (or 1 ounce of bud)</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Again, like every recipe, you can use Cannabutter.</p><p></p><p></p><p>BANANA BUD BREAD</p><p>INGREDIENTS</p><p>1/2 cup Shortening</p><p>2 Eggs</p><p>1 teaspoon Lemon Juice</p><p>3 teaspoons Baking Powder</p><p>1 cup Sugar</p><p>1 cup Mashed Bananas</p><p>2 cups Sifted Flour</p><p>1/2 cup Cannabis, Powdered</p><p>1/2 teaspoon Salt</p><p>1 cup Nuts, Chopped</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>MAMA BUDZ PESTO</p><p>INGREDIENTS</p><p>1/2 cup Basil, chopped</p><p>1/2 cup fresh Cannabis</p><p>1 cup Olive Oil</p><p>1/2 cup Parmesan, Grated</p><p>1/2 cup Romano, Grated</p><p>Garlic</p><p></p><p>INSTRUCTIONS</p><p>Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple!</p><p></p><p>NOTES</p><p>Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.</p><p></p><p></p><p>CANNABAKLAVA</p><p>INGREDIENTS</p><p>1 1/2 pounds Walnuts, Chopped</p><p>2 cups Sugar</p><p>1/2 teaspoon Nutmeg</p><p>3 teaspoons Cinnamon</p><p>3 sticks Butter</p><p>1/2 ounce Cannabis, Powdered</p><p>16 ounces Filo Dough</p><p>1 1/2 cup Water</p><p>1 1/2 teaspoon Lemon Juice</p><p>2 cups Honey</p><p>1/2 teaspoon Vanilla</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>If all else fails, call your preacher.</p><p></p><p></p><p>KEY-F LIME PIE</p><p>INGREDIENTS</p><p>1/4 cup Water</p><p>1 package Gelatin, Unflavored</p><p>1 cup Sugar</p><p>1/2 teaspoon Salt</p><p>4 Eggs, Separated</p><p>1/2 cup Lime Juice</p><p>3 teaspoons Lime Zest</p><p>1 cup Whipping Cream</p><p>1/2 cup Pistachio Nuts, Shelled, Unsalted</p><p>Sweetened Whipping Cream</p><p>Lime Slices</p><p></p><p>Pastry Crust:</p><p>1/4 cup Cannabutter, Softened</p><p>1 cup Pastry Flour, Whole Wheat</p><p>1 large Egg Yolk</p><p>Pinch of Salt</p><p>1/4 cup Raw Sugar</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>MARY “VANILLA CRISPS� JANE</p><p>INGREDIENTS</p><p>1 Egg</p><p>2 cups Sugar</p><p>2 teaspoons Vanilla Extract</p><p>1 cup Cannabutter, Softened</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Doesn’t really mask the taste of cannabis, but it’s good if you like vanilla.</p><p></p><p></p><p>JALAPENO marihuana MUFFINS</p><p>INGREDIENTS</p><p>1/2 cup Cannabutter</p><p>1/3 cup Raw Sugar</p><p>2 large Eggs</p><p>8 ounces Creamed Corn</p><p>1 cup Sour Cream</p><p>1/2 teaspoon Sea Salt</p><p>1 tablespoon Aluminum-Free Baking Powder</p><p>1/2 cup All-Purpose Flour, Unbleached</p><p>1 cup Sharp Cheddar Cheese, Grated</p><p>1/4 cup Lemon Zest</p><p>1/2 cup Jalapeno Peppers, Chopped, Seeded</p><p>1 1/2 cups Yellow Corn Meal</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>If you want it really spicy, like me, try some other peppers or mix in some horseradish with the sour cream.</p><p></p><p></p><p>OATMEAL COOKIES</p><p>INGREDIENTS</p><p>2 extra large Eggs</p><p>3/4 cup Cannabutter</p><p>2 cups Raw Sugar</p><p>2 teaspoons Vanilla Extract</p><p>1 tablespoon Nutmeg, Ground</p><p>1 tablespoon Cloves, Ground</p><p>1 tablespoon Cinnamon, Ground</p><p>2 cups Whole Wheat Flour</p><p>1/2 teaspoon Baking Soda</p><p>1 teaspoon Sea Salt</p><p>2 tablespoons Water</p><p>1 1/2 cups Raisins</p><p>2 cups Rolled Oats</p><p>1 cup Pecans, Chopped</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>For a variation, use butterscotch morsels instead of raisins and pecans.</p><p></p><p></p><p>WAKE-N-NO-BAKE COOKIES</p><p>INGREDIENTS</p><p>2 cup Sugar</p><p>1/2 cup Cannabutter</p><p>1/2 cup Milk</p><p>3 tablespoons Cocoa</p><p>3 cups Quick Oat</p><p>1 teaspoon Salt</p><p>1 teaspoon Vanilla</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>I suppose you could even microwave this.</p><p></p><p></p><p>MILK CHOCOLATE CHIP COOKIES</p><p>INGREDIENTS</p><p>2 cups Flour</p><p>1/2 teaspoon Baking Soda</p><p>1/2 teaspoon Salt</p><p>1 cup Cannabutter</p><p>2/3 cup Sugar</p><p>2/3 cup Brown Sugar, Lightly Packed</p><p>1 Egg</p><p>1 teaspoon Vanilla</p><p>1 package Milk Chocolate Chips</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>Dark chocolate chunks sounds pretty good too!</p><p></p><p></p><p>THE CHEWY</p><p>INGREDIENTS</p><p>2 sticks Cannabutter, Unsalted</p><p>2 1/4 cups Bread Flour</p><p>1 teaspoon Kosher Salt</p><p>1 teaspoon Baking Soda</p><p>1/4 cup Sugar</p><p>1 1/4 cups Brown Sugar</p><p>1 Egg</p><p>1 Egg Yolk</p><p>2 tablespoons Milk</p><p>1 1/2 teaspoons Vanilla Extract</p><p>2 cups Semisweet Chocolate</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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.</p><p></p><p></p><p>THE PUFFY</p><p>INGREDIENTS</p><p>1 cup Cannashortening, Butter Flavored</p><p>3/4 cup Sugar</p><p>1 cup Brown Sugar</p><p>2 1/4 cups Cake Flour</p><p>1 teaspoon Kosher Salt</p><p>1 1/2 teaspoons Baking Powder</p><p>2 Eggs</p><p>1 1/2 teaspoons Vanilla Extract</p><p>2 cups Semisweet Chocolate Chips</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>The secret behind a big puffy cookie is the use of cake flour, shortening, and the mix of brown to white sugars.</p><p></p><p></p><p>THE THIN</p><p>INGREDIENTS</p><p>2 1/4 cups All-Purpose Flour</p><p>1 teaspoon Kosher Salt</p><p>1 teaspoon Baking Soda</p><p>1 Egg</p><p>2 ounces Milk</p><p>1 1/2 teaspoons Vanilla Extract</p><p>2 sticks Cannabutter, Unsalted</p><p>1 cup Sugar</p><p>1/2 cup Brown Sugar</p><p>2 cups Semisweet Chocolate Chips</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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!</p><p></p><p></p><p>CAT LITTER CAKE</p><p>INGREDIENTS</p><p>1 box Spice Cake Mix (or German Chocolate)</p><p>1 box White Cake Mix</p><p>1 package White Sandwich Cookies</p><p>1 large package Vanilla Instant Pudding Mix</p><p>12 small Tootsie Rolls</p><p>Green Food Coloring</p><p>1 new Cat Litter Box</p><p>1 new Cat Litter Box Liner</p><p>1 new Pooper Scooper</p><p></p><p>INSTRUCTIONS</p><p>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.</p><p></p><p>NOTES</p><p>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!</p></blockquote><p></p>
[QUOTE="vox, post: 618, member: 71"] Ja nemam pojma da kuvam, pa ako nesto od ovog uspe, pliz da mi date malo da probam :-) [url]http://www.marijuana.com/420/forumdisplay.php?f=46[/url] 1001 CANNABIS RECIPES Well, there aren't really 1001 recipes in here, but I went through the entire forum picking out the recipes that had ingredients and directions. If I missed any, please post them in this thread and I will add it to the list. There's more than 30 here right now, but we'll try and keep all the good recipes in here so it's easy to find for everyone. Remember, you can use CannaButter, CannaOil, CannaShortening, CannaLard, or CannaMilk in any recipe instead of regular butter, oil, or shortening. The amount of cannabis, at a minimum, should be a 1/4 ounce of kind bud, but it is best to use 1/2 ounce. Enjoy! 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. marihuana 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. marihuana 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 marihuana 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! [/QUOTE]
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