1001 Cannabis Recipes - The Only Guide For Cooking With Cannabis

Discussion in 'Cooking with Marijuana Recipes' started by Higher Logic, Jul 24, 2004.

  1. Higher Logic

    Higher Logic Web Developar

    All of these recipes plus many more that are not listed can be found at Marijuana.com's Recipe site, located at http://recipes.marijuana.com. Enjoy!

    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.


    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!
     
    4 people like this.
  2. Mamabudz

    Mamabudz Guest

    YOU ARE A GOD!

    ...and now...back to the kitchen...

    ...wanna cookie ? ;)

    Hugz,

    Mama Budz
     
  3. Higher Logic

    Higher Logic Web Developar

    Would love one! Remember, butterscotch oatmeal is my favorite :) I just started making a tincture today, I won't try it for probably 2-3 months though!
     
  4. Mamabudz

    Mamabudz Guest

    ...pssst...uncovered ontop of the fridge is a great place for evaporation ...nice steady warmth without it being enough to go kaboom...as long as it is well ventilated and afar enough away from the stove...cover it with a fine mesh strainer to keep out bugs and crap.
     
  5. Higher Logic

    Higher Logic Web Developar

    Will keep in mind :) Added a "Wake-N-No-Bake Cookies" to the list, you should try 'em!

    (new recipes are added to the bottom, btw)
     
  6. Suetaz

    Suetaz Seasoned Activist

    Here's my cookie recipe that I just tried out yesterday and ate 6 cookies and knocked myself out. These cookies are also the reason I didn't get the news posted for this morning. Oops. ;)

    Milk Chocolate Chip Cookies

    Sift together: 2 cups of flour
    1/2 tsp. baking soda
    1/2 tsp. salt

    Cream together: 1 cup cannabutter
    2/3 cup white sugar
    2/3 cup lightly packed brown sugar

    Beat in: 1 egg and 1 tsp. vanilla until light and fluffy

    Stir in dry ingredients and add 1 package of milk chocolate chips

    Bake 8-10 minutes or until golden brown @ 375 F
     
  7. Higher Logic

    Higher Logic Web Developar

    Thanks for the recipe, added it along with 3 different cookie recipes: chewy cookie, puffy cookie, and thin cookie.
     
  8. hauptmann

    hauptmann Seasoned Activist

    mmmm mmmm good

    Just made the Hot Pot Chocolate. I used an ounce of trimmings from the latest harvest to make it instead of 4 grams of bud. It was really easy to make. I let the milk leaf mixture sit on the lowest setting for 1 hour, then added some ghirardelli semi-sweet choclate. Woah tasted like a starbucks brownie frap., it would be excellent iced!:liplick:

    Seeing as I had plenty of trimmings I decided to be a rebel and drank the whole recipe on an empty stomach about 10 minutes ago. Needless to say I'm having alot of fun, or will be until the diabetic coma/marijuana torpor sets in :laugh: . As of now I have a giant smile plastered onto my face and have a shorter attention span then my cat.

    I just want to say thank you to Higher Logic and whoever made the recipe.

    I'm sure tomorrow I am going to suggest adding dosages to the recipes. lol

    Light is getting brighter every second.....must turn off moniter....and turn music on....must find beatles cds......

    Edit:
    Warning Hot Pot Chocolate makes atleast 4-6 doses. I was stupid, I do not suggest that anyone should drink the whole thing! I was incapacitated from when I made this post till about noon the next day. Not to mention the massive stone I had until about 4 o'clock. It was without a doubt the most intense experience I have ever had with marijuana. Titrate your doses accordingly!
     
  9. Suetaz

    Suetaz Seasoned Activist

    Cat litter cake and kitty litter casserole

    I got these recipes emailed to me and haven't tried them, but with Halloween coming up, I thought I would post them in case someone having a party might want to use them and figure out a way to work marijauna into the recipe. I was thinking it might work with the vanilla pudding if you ground the weed up first to a powder in a coffee grinder and added it to the pudding, you wouldn't need green food coloring.

    I also wouldn't use a plastic liner with the casserole, it might melt, tinfoil might be better or no liner at all. Greenbud said she tried the cake recipe and she used Saran Wrap instead of a cat pan liner. That sounds a little more sanitary. ;)

    CAT LITTER CAKE

    CAKE INGREDIENTS

    1 box spice or German chocolate cake mix
    1 box of white cake mix
    1 package white sandwich cookies
    1 large package vanilla instant pudding mix
    A few drops green food coloring

    12 small Tootsie Rolls or equivalent


    SERVING "DISHES AND UTENSILS"

    1 NEW cat-litter box
    1 NEW cat-litter box liner
    1 NEW pooper scooper

    Prepare and bake cake mixes, according to directions, in any size pan.

    Prepare pudding and chill.
    Crumble cookies in small batches in blender or food processor.
    Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.

    When cakes are at room temperature, crumble them
    into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy. Place liner in litter box and pour in mixture.

    Unwrap 3 Tootsie Rolls and heat in a microwave until soft and
    pliable. Shape the blunt ends into slightly curved points.
    Repeat with three more rolls. Bury the rolls decoratively in the cake mixture.
    Sprinkle remaining white cookie crumbs over the mixture,
    then scatter green crumbs lightly over top.

    Heat 5 more Tootsie Rolls until almost melted.
    Scrape them on top of the cake and sprinkle with crumbs from the litter box.
    Heat the remaining Tootsie Roll until pliable and hang it over the
    edge of the box.

    Place box on a sheet of newspaper and serve with scooper. Enjoy!


    BONUS RECIPE!!

    KITTY LITTER CASSEROLE

    Same effect can also be done with long grain rice as litter, and Bisquick/chedder cheese/ground beef (placed on ungreased baking pan, not touching, at 350 degrees for 20 minutes, or until poops are brown, firm, and slightly crusty) mixed for poops. Mix together as pictures show. This one is called Kitty Litter Casserole.

    [​IMG]
    Cat Litter Cake

    [​IMG]
    Kitty Litter Casserole
     
  10. Zilos

    Zilos Seasoned Activist

    haha, thanks for the warning hauptmann, I was about to try the same thing friday! guess i'll lower the dosage a little, not much, but a little :D
     
  11. gratefuldead

    gratefuldead New Member

    man this has to be the most amazing cook book ive ever had my eyes on when i can start smoking and everything again im defently going to make some of that hot pot chocolate thanks again higher logic
     
  12. cassiopia

    cassiopia New Member

    um...i think i have an idea

    so i was reading through the recipies licking my lips when i came to green dragon and i remembered something my friend told me once about jello... anyone see where this going?

    get a small box of your favorite jello snack and instead of making it with water, use alcohol (jello shots) and instead of normal alcohol use green dragon. :liplick:

    I'm sure i'm not the first person to think of it but i don't see it here so i thought i might as well post it.

    enjoy!
     
  13. Zilos

    Zilos Seasoned Activist

    Pot Hot Chocolate was great, sure tasted alot like grass! MMMmmm...! :liplick: Next time I'll try it when Im not burning out from smoking pot all day, haha.
     
  14. NyaR

    NyaR New Member

    has anyone here tried microwaving bud coverd in honey. becuase you can microwave butter or other oils with bud in them and it will work just like when you do it in a suace pan. Im just not shure if honey is a oil and if the thc will break down into the honey.
     
  15. reefermadness1

    reefermadness1 New Member

    It must have fat in it. Honey, or atleast the stuff I put on my bagels every morning, is fat free. **** this "oils" ****, it doesn't matter if its an oil or not as long as there is a heavy amount of fats.
     
  16. then if it dont hav fats, for example, u'l just be wasting weed rite?
     
  17. Higher Logic

    Higher Logic Web Developar

    Fats or alcohol. You can still get "high" without cooking it in a fat, but it's more efficient.
     
  18. Zilos

    Zilos Seasoned Activist

    Source

    Found this recipe while doing a news search at news.google.com :laugh:
     
  19. Wolffer

    Wolffer New Member

    love this thread! :cool:
     
  20. jeph

    jeph New Member

    i might be the last one to open this thread..
    but it's the best ever!
    enjoying great foods while on the top of the world!
    GREAT JOB HIGHER LOGIC!
    :) MABUHAY!!! :)
     

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