Cannabis Recipies
These recipies are all from public forums posted on the net.
Credit was left to the original posters when possible. Keep in mind that
eating marijuana/cannabis is NOT the same as smoking! Use common sense
if you attempt to make any of these recipies.
HASCHICH FUDGE
(which anyone could whip up on a rainy day)
This is the food of paradise- 0f Baudelaire's Artificial Paradises: it
might provide an entertaining refreshment for a Ladies' Bridge Club or
a chapter meeting of the DAR. In Morocco it is thought to be good for
warding off the common cold in damp winter weather and is, indeed, more
effective if taken with large quantities of hot mint tea. Euphoria and
brilliant storms of laughter; ecstatic reveries and extensions of one's
personality on several simultaneous planes are to be complacently expected.
Almost anything Saint Theresa did, you can do better if you can bear to
be ravished by "un evenouissement reveille"
Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of
cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar.
About a handful each of stoned dates, dried figs, shelled almonds and
peanuts: chop these and mix them together. A bunch of canibus sativa can
be pulverised. This along with the spices should be dusted over the mixed
fruit and nuts, kneaded together. About a cup of sugar dissolved in a
big pat of butter. Rolled into a cake and cut into balls about the size
of a walnut, it should be eaten with care. Two pieces are quite sufficient.
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MAJOON MONTEZUMA
This is a traditional Indian recipe, given a slightly Aztec flavour.
STEP ONE. BASIC CANNABUTTER RECIPE.
Take four ounces of chopped leaf or two ounces of heads, and an equal
quantity of ghee or butter and place in a vessel. Add a pint of water,
and slow boil for 1 - 3 hours allowing the fat molecules to dissolve most
of the THC.
Leave saucepan to cool and settle, then place in the refrigerator. Wait
until the butter sets, then take the layer of cannabutter off the stinking
brew. Most of the THC will be concentrated in the cannabutter. Refrigerate
for later use.
STEP TWO. CHOCOLATE MAJOON
Take 2 lbs. of sugar, and adding a little water, place it in a saucepan
over a stove. When the sugar dissolves and froths, two ounces of milk
are added;. A thick scum rises and is removed. More milk and a little
water are added from time to time, and the boiling continued about an
hour, the solution being carefully stirred until it becomes an adhesive
clear syrup, ready to solidify on a cold surface.
Four ounces of powdered chocolate are stirred in, and lastly the cannabutter
is introduced, brisk stirring being continued for a few minutes. A few
drops of rose water are then quickly sprinkled in, and the mixture poured
from the saucepan onto a flat cold dish or slab where it solidifies into
a thin cake, which is divided into small lozenge-shaped pieces.
John Freemarijuana westender@peg.apc.org (editor of HEMP magazine)
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SIL'S BUD BARS
Ingredients: One bag of Hershey's Chocolate Chips A quarter cup of powdered
sugar [ optional: if you want it sweeter ;) ] A quarter ounce of your
best buds
In a double boiler, melt the chocolate chips until slightly chunky. Then
in a blender, put buds in until they are finely chopped. Then add the
chopped buds into the chocolate. Add sugar if you want. Mix all together,
let it stay on heat for about five minutes. Take off heat and let cool
slightly. Grease a baking sheet or a candy bar shaping pan and pour the
mixture into it. Freeze the chocolate mixture until completely firm.(Keep
away from baking soda otherwise it will get that weird baking soda taste.)
Cut into two inch bars. Then Enjoy!!
I put the minimum amount of buds in the recipe, of course you can use
more. About three or four bars should give you a good buzz.
Submitted by goria@aaisp.com
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OK, this is a simple one, good if you only have a small bit of weed to
cook.
REGULAR COOKIES (tips)
Just make a regular chocolate chip cookie batch, your very favourite kind.
Then look at the weed you're gonna cook with and decide how many cookies
you'd like it to make. So if you've got say a couple joint's worth, make
maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you've got
just enough for one cookie.
Then to make sure all the THC is properly isomerized by heat (something
I'm not sure would otherwise happen given the short cooking time and relatively
low mid-cookie temperature), saute the weed in a bit of vegetable oil
in a little pan or pot at a low-med temperature 'til it's nice and aromatic
and getting just a bit crispy and darker, but *not* to the point of toasted,
brown, or god forbid, burnt in any way. Cool the oil/weed mixture down,
then add however may cookies' worth of dough to the pan, mix it all up
to get all the weed and now-psychoactive green oil blended in, and then
dollop out your special green cookies onto the baking sheet along with
their paler non-psychedelic brethren and bake away!
Hint: don't use too much oil to precook the weed, or the cookies will
be too, well, oily.
Variation: don't use any oil at all to precook the weed, just stir it
around in a dry pan, being again very careful not to burn any. I'm not
sure which works best in terms of THC utilization - with oil or without,
but I feel a bit safer using some oil because the heat is more evenly
distributed and there's less chance of burning.
This last technique, cooking the weed in a dry pan, is from the famous
early 70's primer "A Child's Garden of Grass" and does work
very well if you're careful not to burn, allowing you to add the isomerized
toasted grass to almost anything. I particularly like sprinkling it on
toast with butter and honey. Yummy!
submitted by Delysid, Vancouver
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The good doctor put this recipie on some broadsheets and handed them
out at a Folk Music Festival. The organizers got upset, so doc delivered
the remainder of the samples to some thankful musicians. Here's the recipe
part of that sheet for your research and enjoyment.
You trim leaves 10cm long from the main and 8cm long from the side shoots
to get flower sites to proliferate, right? What to do with 'useless' leaf
while waiting for females to bloom?
STONEY BROWNIES
150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt
butter and chocolate stirring constantly. Remove from heat and add spices,
sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf.
Stir well (add dash of skim milk if necessary), pour into pan and bake
for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado.
Lasts 6 hours.
Submitted by Doc Wright
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A fantastic way to enjoy chocolate and THC!
CHOCOLATE TRUFFLES
12 ounces semi-sweet chocolate chips
4 Tablespoons Green Butter*
1/4 cup superfine white granulated sugar
2 egg yolks, beaten
1 cup finely chopped blanched almonds
1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa
to roll the truffles in.
To make Green Butter: take at least 4oz. of shake leaf ( a good place
to use up those harvest trimmings) place it in a pot with approximately
8 cups of water. Bring this to the simmering boil and add one pound of
butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple
of cups of boiling water over the residual leaf to rinse more of the butter
off the leaf: I use a potatoe ricer to squeeze the rest out of the leaf.
Place all the liquid in wide bowl ( makes it easier to work with if a
wide bowl). Allow this to cool then place in refrigerator. The butter
will float to the top, and you can lift it off. Discard the remaining
liquid. Use the Green Butter in receipes, or can eat on toast, etc., potent
at this stage! You can freeze the Green Butter in a covered container
for future use.
To make Truffles: Melt chocolate in double boiler , and gradually add
in the butter. Add sugar and cook, stirring constantly , until the sugar
is dissolved. Remove from heat and allow to cool as much as possible without
letting it harden. Take about one to two tablespoons of the hot chocolate
mixture and stir into the egg yolks to warm them before adding to the
rest of the chocolate mixture, then stir in. Add almonds and mix well.
Stir in liqueur. Allow this to cool and then put in the refrigerator to
harden. When it firms up. use a spoon (I use a melon baller) to scoop
up enough to make a ball about one and a half inches in diameter. Roll
the ball in your palms. to form a ball. Then roll the ball into the chocolate
decorettes or almonds or whatever. Place in little paper cups for presentation.
Tips: To make superfine granulated sugar ( if you don't want to buy it)
place regular sugar in a blender and whiz it- but not too much or you'll
end up with powered sugar.
Also, I try to make several flavored batches at a time and "match"
the stuff I roll them in with the type of flavored liqueur. For example,
with the Gran Marnier I use the choc. decorettes; with Frangelico, almonds,
and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there
are a zillion combinations.
These make perfect holiday gifts for those 'special' friends. The Truffles
freeze very well for storage.
submitted by Linda Wright
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OATMEAL SQUARES
Pot Butter
2 oz average grade pot
1 cup butter
2 cups water
boil together for 1 hour. Strain hot mix, rinse with more hot water to
wash out the butter from the pot. Let it stand in a cool place. The butter
should harden on top of the water. Skim off and save the butter; throw
out the gross water and the boiled pot, both have served their purpose.
2 cups oatmeal
1 cup brown sugar
2 squres unsweetened bakers chocolate melted
your 1 cup of pot butter melted
Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares,
2 X 2 inch, before pan cools for easier removal. Enjoy.
submitted by Allan Schmidt.
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SCOOBY SNACKS
2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbl vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tsp walnut extract
1 oz. of finely ground cannabis
Preheat oven to 350 degrees. Combine all ingredients in a large mixing
bowl. If there is not enough liquid to mix all ingredients after 5 minutes
of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients.
Taste batter before cooking and adjust amount of sugar to your liking.
Place on a lightly greased cookie sheet and bake for 8 to 12 minutes,
depending on how large you made your cookies. Can be cooked for a shorter
time for chewier cookies, or a longer time for drier, crisp cookies.
Submitted by semp9645@uidaho.edu.
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CARAMEL CORN, Tasmanian Style
Ingredients
(amounts vary with amount of butter used)
A fair wad of ready prepared butter (I find it works better if no water
is added in this recipe, and use freshly prepared butter if possible.)
Brown Sugar (about twice as much as the butter)
Popcorn and a dash of oil to cook it in.
Prepare the butter in the usual way, except, as mentioned above, don't
use water in the recipe as the butter works better when freshly made rather
than having sat overnight.
Slowly add brown sugar, making sure that the stove is only on low heat.
Don't strain the butter, as the sugar caramelizes around the pot.
When the sugar is completely dissolved, and is going to a toffee-type
texture, take off heat and allow to cool for a moment, but make sure it
stays liquid. If you want some variety, then add some ice cream topping
– I find that either Caramel, Strawberry or Blueberry work best.
Prepare the popcorn in the usual manner.
Pour the caramel mixture over the popcorn, and put it in the fridge for
a while, until the caramel has hardened.
Eat while watching movies, it should hit hard right in the middle. Be
careful if you have made it strong, once when I made this with a few friends,
I put about 1/4 oz of bud in and the night ended up with most of the people
curled up into little balls, shivering and generally freaking out. Unless
you enjoy that type of thing, of course.
submitted by Tom Wright
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Smooth & Creamy choclopottie ice cream
Ingredients:
6oz. swiss chocolate
2 1/4 cup custard(pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights
Method:
melt chocolate (either in microwave or in double boiler). Using a rubber
spatula put chocolate in with custard and mix well. Using a rubber spatula
fold pre-whipped cream into the above mixture. Put all into a plastic
container cover and freeze, if in freezer for a long time set out at room
temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top
with chocolate shavings.
Submitted by Dominic Fleet
Ghee
Ghee is clarified butter often used in Indian recipes. Properly prepared
ghee can be kept in room temperature or in a moderately cool place for
many months without spoiling.
Preparation:
Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low
temperature (hot enough to boil the butter). A froth will form on the
surface. Skim the froth with a spoon and discard it. Continue until no
more froth appears. Be careful to remove all the froth. The remaining
butterfat is ghee. Store in a refrigerator.
Method II: Use of a wok is recommended, but any pot will do. Be sure
the vessel you're using is absolutely clean.
Cleaning of the wok: place a handful of salt and a little salad oil and
scour with the aid of a cloth or paper towels. Repeat with fresh salt
and oil until no more oxides appear on the towel. Wipe away the remaining
salt. Never use water to clean a wok or cast iron pan!
Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the
molten butter to simmer for a while. White particles will float to the
top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from
the stove and let it stand for about five minutes during which the white
particles will sink to the bottom. When they have settled pour the ghee
into a jar.
For purer ghee it may be filtered through several layers of cheesecloth
while hot. This will lessen the butterscotch flavor. The color of the
ghee should be slightly darker than gold. If it gets any darker than this
your wok is too hot.
If unsalted butter is used the residue can be eaten for example with
honey. If salted butter is used the residue is worthless.
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Cannabutter
Melt 0.5 kg of butter or ghee in a saucepan. Add several ounces (1 oz
= 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes
until the butter takes on the greenish color of the grass.
Pour the butter through a fine stainer. Press the mash firmly to squeeze
out as much butter as possible. A little heat may be applied beneath the
mash to help the butter flow better.
Do not discard the leafy material. Simmer it in (hot) milk or vodka and
sweeten with honey to make a tasty and effective beverage.
For extra potency the process may be repeated by heating more marijuana
in the same butter. Otherwise do as above.
To store cannabutter may be frozen or kept for a long time in the refrigerator
by pouring water over it to act as an oxygen shield. Use chilled water
and cannabutter to prevent any butter from floating to the top.
A simpler and more potent cannabutter can be done by using hashish or
hash oil instead of marijuana. Heat and stir until all the hash or oil
dissolves in the butter. As much of hash or oil may be used as desired
as it will dissolve very easily.
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Cannabutter, method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops.
Fill the pot 3/4 the way with a mixture of 1 part butter and 4 or more
parts of water. Boil for 30 minutes stirring frequently.
Remove as much debris from the bottom as possible. Allow the liquids
to cool to room temperature, then refrigerate. The butter will harden
on the top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh
water and grass.
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Cannabis tar
Place 1/2 pound (about 230g) of marijuana (seeds and stems may be included)
in a large double boiler or heat bath, cover with alcohol (about 1.9 l)
and boil for 45 minutes. If available, pure grain ethyl alcohol may be
used. Otherwise vodka may be used.
Because all the alcohol will be removed by evaporation before the tar
is used, one may use isopropyl rubbing alcohol instead. Be sure not to
use any denaturated alcohol as this will leave a horrid tasting residue.
Pay caution not to let the alcohol boil over. Remember that the boiling
point is lower than that of water and that alcohol is combustible. The
use of a gas burner is discouraged.
After the boiling strain the boiled materials and save the green solution.
Add more alcohol to the mash while it is still damp and repeat the boiling
(45 mins). Strain and combine the extraction with the first one.
Fill a cleaned double boiler half the way with the extractions. Heat
without a lid in well ventilated conditions until the liquids have boiled
down to half the original. Add more solvent to bring the liquids back
to the halfway mark. After all the extractions are added this way continue
boiling until the scent of alcohol is no longer detectable.
If 100% alcohol wasn't used there will be a considerable water content
to be removed. To remove it place the extracts into a Pyrex baking dish
and leave in the oven with the heat set to the lowest possible setting.
After all the moisture is gone the tar can be scaped up while still warm
and stored.
To remove any harsh tasting substances from cannabis tar boil in 5 volumes
of water for 10 minutes, cool down to room temperature and refrigerate.
Recover the tar and discard the water.
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Cannabis Cooking Brandy
Cannabis cooking brandy is not meant for pleasurable drinking. It may
be used in any recipe that calls for rum or brandy, such as mince pie,
rum babas, rum- or brandy-soaked pound cakes and egg nogs.
Place whatever cannabis materials you have in a mason jar. Cover with
rum, brandy or vodka. Allow to soak for a week. After soaking place the
jar in a hot bath. Loosen the top to allow the escape of expanding fumes.
Heat for 30 to 45 minutes. Strain while hot and pour over new materials.
Repeat the soaking and heating as above up to four times. Store in a bottle.
If you have scraps of hashish, pulverize and add them after the final
straining while the liquid is still hot. Shake before use.
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Hot Buttered Bhang (2 servings)
55 g butter or ghee
10-15 g good marijuana tops or leaves
2.5 dl vodka
powdered cardamom (optional)
honey (optional)
whipped cream (optional)
Melt the butter in a saucepan. Crumble in the grass and stir it in. Continue
stirring over medium heat for one minute. While it is hot and sizzling,
add the vodka. Be cautious that the hot butter does not make the mixture
spatter. It is best to pour in the vodka swiftly.
Continue to boil for 30 seconds or more stirring all the while. The cardamom
may be added during the boiling.
The longer you boil the less alcohol the drink will have. After boiling
for desired time strain the liquids. Press the mash with a spoon to remove
all the liquids.
The effects may be felt in less than 15 minutes.
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Instant Hash Bhang for 2
0.5 to 1 gram of hash
1.3 cm slice of butter
milk (cold)
Add the butter to 0.5 l of boiling water.
Crumble in the hash and let slowly boil for a minute or more.
Fill two 2.5 dl parfait glasses (or any vessels that won't crack from
the heat) one third the way with milk.
Strain the hash concoction through a fine-mesh strainer. Save the residue.
Add honey or other sweetener.
Flavor with cinnamon, nutmeg, vanilla extract, almond extract or any item
of this sort.
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Majoon
7 g cleaned marijuana tops
2.5 dl chopped dates
1.25 dl raisins or currants
1.25 dl ground walnuts
1 teaspoon ground nutmeg
1 teaspoon anise seed
1 teaspoon ginger
1.25 dl honey
1.25 dl water (more if needed)
2 tablespoons melted butter or ghee
Toast the marijuana on a dry skillet over low heat until golden brown.
Mix all the ingredients except the butter and cook until the ingredients
have softened enough to be blended together.
While hot add the butter and stir for 5 minutes. Seal in a jar and store
refrigerated. Majoon may be spread on crackers, used as a pastry filling
or eaten by the fingerful.
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Hamentashen
5 dl prune or apple butter
1.25 dl ground almonds
1 tablespoon lemon juice
0.5 to 1 tablespoons powdered cinnamon
7 g powdered hashish
Thoroughly blend the ingredients. Seal in a jar and refrigerate. Usage:
the same way as majoon.
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Marrakesh White Cookies
2.5 dl warm cannabutter
1.25 dl sugar or honey
1 egg
2 teaspoons vanilla extract or for variation almond, orange or lemon may
be used
7.5 dl flour
1 teaspoon baking powder
almonds
Blend together cannabutter and honey.
Beat in the egg.
Stir in the vanilla extract (or any other flavoring you may be using).
Sift together the flour and baking powder.
Combine the ingredients to make a dough.
Chill the dough for an hour until firm.
Roll the dough to about 0.5 cm thickness.
Cut the dough into 2.5 to 5.0 cm circles. Use a cookie cutter or a small
drinking glass.
Place the cookies on a baking tray or cookie sheet and press an almond
into the center of each cookie.
Bake at 190 C for 6 - 8 minutes.
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THC PBC's
(TetraHydroCannabinated Peanut Butter Cookies)
5 dl flour
3.75 dl peanut butter (or any other nut butter)
2 to 3 eggs
2 dl honey
2.5 dl butter (room temperature)
1 teaspoon baking soda
0.5 teaspoons salt
60 g finely sifted marijuana (hashish or hash oil may also be used)
Combine and blend the ingredients thoroughly.
Place cookie-size droppings of the batter on a baking tin and press lightly
on each cookie with a back of the fork to flatten them.
Bake for 10 to 12 minutes at 190 C. Don't overcook.
For extra potency, cannabutter may be used in place of the butter.
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Candy Buds
medium sized buds (5 to 10 cm)
a few tablespoons of ghee or cannabutter
honey
Remove the seeds (if any).
Tie a loop of rope around the stem of each bud. Loops should be at least
5 cm apart so they wont stick together.
In a small saucepan over low heat, melt the ghee or cannabutter.
Tilt the saucepan so that the butter collects in one corner and briefly
(1-2 s) dip in each bud. Swish around while dipping so the butter gets
into the in-between places.
Suspend the string for about 15 minutes to allow excess butter to drip
from the buds.
Dip the buds in honey. Move them up and down in the honey in order to
coat them thoroughly.
Suspend and allow to drip for a week. Beware of flies and ants.
The honey will have hardened somewhat. Dip in again, suspend and wait
for it to harden. After about a week the buds may be eaten or allowed
to hang longer.
If the buds are to be kept for a long time they should be allowed to harden
for several weeks after the last honey dip and then be wrapped in foil
or plastic wrap.
Chew well for best results.
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Acapulco Green
1.25 dl olive oil
1.25 dl powdered marijuana
2 teaspoons chili powder
3 ripe avocados
1.25 dl chopped onions
a little lemon juice
Mix the oil and the grass and heat for several minutes. Mix all ingredients
until avocados are mashed and all the materials evenly blended.
Serve as a dip with corn chips.
3 tablespoons of wine vinegar may be used in place of the oil. Do not
heat, but let the grass and chili soak in the vinegar for one hour.
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Hash Oil Honey
1 tablespoons ghee (or butter or vegetable oil) for every gram of hash
oil to be combined
1.25 dl honey for every gram of hash oil
Heat the ghee at a low temperature and mix in the hash oil. Stir in the
honey over heat until thoroughly blended. Pour into a jar while still
hot. Allow to cool and cap.
One teaspoon of this honey is usually sufficient for a high.
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Hash Oil Candy Bars
1.25 dl chopped dates
1.25 dl raisins
1.25 dl figs
1.25 dl ground almonds
1 teaspoon ground aniseed
1 teaspoon nutmeg
1 teaspoon ginger
4 tablespoons hot hash oil/butter blend (for proportions and preparation
see hash oil honey above)
Mix and heat slightly all the ingredients except the butter.
Combine the mixture with the hot butter.
Cool the mixture. Knead, roll and cut into individual candy bars.
Wrap in waxed paper, foil or plastic.
Optional way of preparation:
Combine all the ingredients except the butter with 2.5 dl water, heat
and mix in the butter.
Heat at a low temperature stirring constantly to prevent scorching. When
this mixture has thickened to workable consistency, it is spread on a
well-greased baking tin and placed in an oven at 107 C for 30 minutes
or until hard enough to cut into individual squares. You may optionally
add 1 gram of ginseng to each bar.
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Easy Candy Balls
230 g nut butter
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28 g or more of finely sifted marijuana
or
14 to 28 g of pulverized or finely shifted hashish
or
5 to 15 g of hash oil
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a few tablespoons of honey in accordance to your taste
small amounts of some of these:
dried currants
shredded coconut
ground orange
lemon peel
powdered cloves
nutmeg
Combine the nut butter and cannabis. Mix in the honey and whatever else
you desire. Knead until thoroughly blended. Roll into individual balls
about the size of a large marble. Wrap individually in waxed paper, foil
or transparent wrap. Keep under refrigeration.
One or two candy balls should be a ball.
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Cannabis milkshake and ice cream
230 g or more of finely pulverized marijuana leaves and flowers (no seeds
or stems)
2.5 dl milk
2.5 dl cream
1 teaspoon lecithin granules
several tablespoons of honey
0.5 teaspoon vanilla extract
Milkshake:
Combine the marijuana, milk and cream. Add the lecithin granules and mix
in a blender for 1 to 2 minutes. Pour into a saucepan and heat gently
for 10 minutes in a double boiler.
Be careful not to overcook as this will make curds separate from the
milk.
Stir in the honey. Pour back to the blender jar, add the vanilla extract,
cover the top and refrigerate for several hours until chilled.
When you wish to drink it, put it on the electric blender for 30 seconds
and serve in a glass with a straw.
Ice cream:
Do as above. Blend in a raw egg and whip thoroughly in a blender until
frothy. Pour into any suitable vessel with a lid. Close the lid (waxed
paper or plastic wrap will do). Freeze immediately.
For a psychedelic sundae cover with cannabis chocolate icing (below).
Using hash or hash oil in place of marijuana in this recipe:
Dissolve hash or hash oil in a small amount of butter or ghee. Otherwise
as above.
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Cannabis Chocolate Icing
115 g cannabis tar
1 teaspoon or more of vanilla extract
115 g honey
1 teaspoon orange extract (optional)
Melt the tar in a double boiler. Add honey stirring all the while. Thoroughly
blend all the ingredients.
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Hot Cocoa type beverage for 2
0.5 l whole milk (or half milk-half cream)
1 to 2 teaspoons cannabis tar
2 to 4 teaspoons honey
1 teaspoon vanilla
a pinch of salt (optional)
Heat milk in a double boiler. When hot, stir in the tar, honey and vanilla.
If milk has been used 1 to 2 teaspoons of butter may be added to aid the
assimilation.
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Curried Hash
1 part curry
3 to 4 parts powdered hashish
Half fill a jar with the ingredients and shake vigorously to blend them
homogeneously.
A teaspoon of the mixture may be sprinkled upon any suitable small dish.
Hot buttered rice and vegetables are ideal because of the fat content.
Do not use with heavy meals as this will produce a very poor effect.
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Onion Soup Ruderalis
4 to 6 onions
oil or butter
14 to 28 g finely sifted marijuana
4 tablespoons flour
1 l heated water
seasonings
wine brandy or cannabis cooking brandy
Thinly slice the onions and saute in a generous portion of oil or butter.
When the onions are partially cooked, but have not yet begun to brown
stir in the marijuana. Saute until the onions are brown. Remove pan from
heat. Stir in the flour. Cover the pan and let it sit on low heat for
five minutes or so. Stir every few minutes. Add the onions to the heated
water. Thoroughly rinse the pan with this water in order not to lose any
of the precious fats. Add any seasoning.
Simmer for thirty minutes. Add a little wine, brandy or cannabis cooking
brandy. Serve with garnish of sour cream, Parmesan cheese, paprika and
dill weed.
Stir well before serving. See to it that each guest receives similar
portions of top and bottom fluids. The oil containing the THC tends to
rise to the surface.
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Creme de Gras
57 g marijuana (all parts may be used)
vodka or a similar mixture of pure grain alcohol and distilled or spring
water
honey
Place the marijuana in a one liter mason jar. Completely cover the marijuana
with heated vodka. Cap the jar and keep it in a moderately warm place
for at least 5 days. Check occasionally to see that all of the grass remains
submerged.
Strain and save the liquids in a bottle. Resoak the mash in fresh vodka
for another five days or so. Strain the liquids and combine them with
the first strainings.
Cover the mash with distilled or spring water and let soak for another
five days but no longer than that.
Heat the jar in boiling water for 45 minutes. Remember to loosen the
cap first.
Strain the liquids while hot and add them to the other liquids. Filter
the combined liquids through a conical paper coffee filter. Because of
the large amount of fine debris suspended in these liquids, it will be
necessary several times to replace clogged filter papers with fresh ones.
If any murkiness remains in the filtered liquors, bottle them and let
them stand undisturbed for about a week while the sediment settles and
the liquid above it becomes clear. Siphon the clear liquids off the sediment.
Put the liquors in a clean mason jar with a slightly loosened cap and
heat in a pan of boiling water for about 15 minutes or until the liquors
warm to about 80 Celsius.
Stir in honey until the desired sweetness is attained. Pour the liquids
through a funnel into a clean bottle; the taller and more slender the
bottle, the better. More sediment will precipitate.
Carefully, so as not to disturb the sediment, siphon the clear liquids
into a clean bottle. One or two cordial glasses will get you high in about
15 minutes.
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Retsina Sativa
a small amount of heated pure grain alcohol, vodka or brandy
highly concentrated hash oil
Use two or more grams of hash oil in 30 g alcohol. Add immediately, while
still hot, to 0.8 l bottle of white wine at room temperature. Shake well
to spread the resin evenly through the wine.
Hashish may be used if hash oil is not available. Break up four or more
grams of hashish and dissolve in 110 g or more of hot alcohol. Hashish
does not dissolve as easily as hash oil, so some extra stirring and repeated
heating may be required.
One or two glasses of retsina sativa should do the trick.
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Cannabeer
Do a concentrated extraction of the cannabinated hops fruits into hot
vodka or ethanol. This can be added to the beer after it is brewed (or
purchased). If cannabinated hops are not available, a marijuana/alcohol
extraction can be combined directly with a bottle of commercial beer.
Experiment with different amounts.
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CANNABIS AND COFFEE
Turkish Eye Opener
a pot of good coffee
1 teaspoon of finely-powdered straight Arabian mocha/cup
a pinch of powdered cardamom seed
0.5 g of pulverized hashish/cup
1 teaspoon honey/cup
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour on
the coffee. Heat the Turkish pot over a low flame until it threatens to
bubble over. Remove it from the heat immediately.
Serve in demitasse or espresso cups with a small spoon. Dissolve in the
honey. The coffee is sipped from the top and the powdered mocha, honey
and whatever is eaten like a candy from the bottom with a spoon.
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Leprechaun's Delight (Irish style coffee)
To a cup of coffee add one shot of Creme de Gras and top with whipped
cream. If you feel up to it, cannabis cooking brandy may be used instead
of Creme de Gras.
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Jack Tar Coffee
1 g cannabis tar
heavy cream
alcohol (optional)
honey (optional)
Dissolve the cannabis tar in a cup of very hot coffee. It won't really
dissolve unless you add some alcohol, but it will be sort of suspended
in the coffee.
Add some heavy cream right away. Don't add too much honey, as too much
sugar will slow down the digestion of the fat (containing the good stuff).
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Butterball Coffee
Stir into a cup of coffee one or more teaspoons of strongly concentrated
cannabutter.
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Hash Oil and Coffee
Several drops of hash oil can be dissolved in a hot cup of coffee with
cream added.
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TEAS TO EASE THE HASH-PARCHED THROAT
Moroccan tea
2 parts of black tea
3 parts peppermint leaves
1 part hibiscus flowers (or rose hips)
The mint has a cooling and soothing effect upon the throat. The black
tea and hibiscus together act as a mild and pleasant astringent. The black
tea also contains 2% caffeine, which helps to counter the effects of overindulgence.
This tea should be steeped, but not boiled. Let steep for 2 to 3 minutes
before serving. Sweeten with honey, not white sugar.
If you use rose hips, they should be crumbled and added to the boiling
water. This is afterwards poured over the black tea and mint leaf mixture.
Hashish Fudge
The Observer
This is a classic recipe from the 1954 Alice B Toklas Cookery Book,
which I came across in one of my Mum's cookbooks. It's a bit of a giggle
and you're never quite sure how tongue-in-cheek she's being - in the
intro Alice recommends it as 'an interesting refreshment for a Ladies'
Bridge Club' - can she be serious? Nowadays, the medicinal qualities of
marijuana are understood better and it is used as an effective, natural
pain relief by people with arthritis, MS and IBS, as well as the less
drastic symptoms of period pains. Very figgy, spicy and sticky.
Makes about 20 pieces
1 tsp black peppercorns
1 tsp coriander seeds
a scratch of nutmeg
¼ tsp ground cinnamon (I don't like cinnamon, so I substituted
the seeds
from a vanilla pod, which worked out really well)
a handful of stoned dates (ha ha)
a handful of dried figs
a handful of flaked almonds
a bunch of Cannabis sativa leaves (or you can just crumble in some hash
or weed)
140g light brown sugar
125g butter
Toast the peppercorns and the coriander seeds in a small frying pan on
a
high heat until they start to smell wonderful. Put them with some nutmeg
scrapings and the cinnamon (if you wish) into a pestle and mortar/coffee
grinder and pulverise.
Chop the fruit and nuts and mix them in a bowl. Sprinkle on the spices
and add the cannabis in whatever form you have - if it's leaves, they
will have to be pounded first (i.e. in the pestle and mortar with the
seeds and cinnamon), but hash or weed can be crumbled in with the other
spices.
Dissolve the sugar and the butter in a heavy-based saucepan over a low
heat. When the sugar has melted, the mixture will be separated: melted
butter floating on top of a slightly bubbling brown sugary goo. Slowly
bring to the boil - don't let it catch on the bottom of the pan -
stirring briskly with a wooden spoon until the mixture starts to boil
and come together. Keep stirring until it is a thicker, foamier texture.
Mix in the fruity bits, take off the heat and beat thoroughly. The fruit
will break down and make it even smoother. (If you are left with a
little melted butter in the pan, drain it off, and use some kitchen
paper to de-grease the fudge mix.)
Line a tray with a piece of buttered greaseproof paper and push the
fudge into it, or Alice suggests rolling it into individual,
walnut-sized pieces. Cool to room temperature in the larder overnight,
in the fridge if you're in a hurry, or in the freezer if you're desperate.
Shelf life: weeks and weeks.
Best kept: in an airtight box in the larder or fridge.
http://observer.guardian.co.uk/foodmonthly/story/0,,1925013,00.html
Chili Bean Pot 2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms
Soak beans overnight in water. In a lagre pot pour boiling water over
beans and simmer for at least an hour, adding more water to keep beans
covered. Now add all other ingredients and continue to simmer for another
three hours. Salt to taste. Serves about ten.
Apple Pot 4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped grass
2 tablespoons cinnamon
Powder the grass in a blender, then mix grass with sugar and water. Stuff
cores with this paste. Sprinkle apples with cinnamon, and top with a cherry.
Bake for 25 minutes at 350 degrees.
Pot Brownies tip!!
1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup grass
pinch of salt
1/4 teaspoon baking powder
1/2 cup sugar
2 tablespoons corn syrup
1 square melted chocolate
1 teaspoon vanilla
1/2 cup chopped nuts
Sift flour, baking powder, and salt together. Mix shortening, sugar,
honey, syrup, and egg. Then blend in chocolate and other ingredients,
and mix well. Spread in an 8-inch pan and bake for 20 minutes ate 350
degrees.
Acapulco Green 3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marahuana (grass)
Mix the vinegar, grass, and chili powder together and let the mixture
stand for one hour. Then add avocados and onions and mash it all together.
It can be served with tacos or as a dip.
Spaghetti Sauce 1 can (6 oz.) tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped grass
1 pinch pepper
1 can (6 oz.) water
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in large pot, cover and simmer with frequent stirring for two hours.
Serve over spaghetti.
Sesame Seed Cookies 3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass
Toast the grass until slightly brown and then crush it in a mortar. Mix
crushed grass with all other ingredients, in a skillet. Place skillet
over low flame and add 1 tablespoon of salt butter. Allow it to cook.
When cool, roll mixture into little balls and dip them into the sesame
seeds.
If you happen to be in the country at a place where pot is being grown,
here's one of the greatest recipes you can try. Pick a medium-sized leaf
off of the marihuana plant and dip it into a cup of drawn butter, add
salt, and eat.
Banana Bread 1/2 cup shotening
2 eggs
1 teaspoon lemmon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cupchoped "grass"
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat the eggs, and add to mixture. Separatly
mix lemon juice and add to the first mixture. Sift flour, salt, and baking
powder together, then mix all ingrediants together. Bake for 1 14 hours
at 375 degrees. Then eat that good ass shit,"Cause you know this,
mannn!"
Meatballs
1 lb. hamburger
1/4 cup of chopped onions
1 can of cream of mushroom soup
1/4 cup of bread crumbs
3 tablespoons of marijuana
3 tablespoons of India relish
Mix it up and shapeit into meatballs. Brown in a frying pan and drain.
Place in a casserole with soup and 1/2 cup of water, cover and cook on
low heat for about 30 minutes. Feeds about four people.
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