51 - WEED NACHOS

Ingredients:

"This is really easy. Just get some nacho cheese (preferably hot Velveta) and make nachos like you normally would (I like to put jut the tiniest bit of milk in the cheese) only grind up however much weed you want as fine as you can and put it in the cheese when you melt it. If you like to put chili or whatever on your nachos, go ahead and put some weed in that when you cook it, too.
Of course, you don't want to use *too* much. You don't want to end up a piece of furniture and miss school, work, your wedding, etc.

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50 - THAI CURRY

Ingredients:

Sauce:
Ingredients:

• 1 can (14 oz.) coconut milk
• 1 can (4 oz. )green curry paste
• 1/2 cup ground and browned buds or 1-2 cups shake
• dash of ground coriander seed
• dash of ground lemon grass
• generous dash of soy sauce
-------
Veggies:
Ingredients:

• 2 cans (8 oz. each) sliced bamboo shoots, drained
• 
(8 oz.) sliced or whole mushrooms
• 
1 red bell pepper, cut into strips 

• 6 - 10 jalapeno peppers, stems; removed and halved lengthwise

Directions:

In a large skillet, mix the coconut milk with an equal amount of water, and bring
to a gentle simmer. Add remaining sauce ingredients (including cannabis) and blend well. Simmer for about 15 minutes.

Add veggies (those listed or your own favorites) and stir gently; simmer for
another 10 or 15 minutes, until peppers are slightly cooked but still firm. Serve
 over rice.

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49 - 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.

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48 - STIR FRY BUD

• 1 Red Pepper
• 1 Green Pepper
• 1 Yellow Pepper
• 1/2 small onion
• butter
• herbal seasoning of your choice
Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. Chop the onion. Throw everything together in a skillet with the butter and sautee. Serve over rice. Wait an hour. ENJOY! tips: It's best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won't work as well. If you're cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don't want one person to have *all* the fun, as the vapors can be quite intense.

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47 - SPAGHETTI SAUCE

Ingredients:

• 1 can tomato paste

• 2 tablespoons olive oil
• 
1/2 cup chopped onions

• 1/2 cup chopped marijuana

• 1 pinch pepper

• 1 can water (6 oz)

• 1/2 clove minced garlic

• 1 bay leaf
• 
1 pinch thyme

• 1/2 teaspoon salt


Mix in a large pot, cover and shimmer
with frequent stirring for two hours.
Serve over spaghetti.

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46 - SPACE CAKE

For a nice cake (about 10 slices) you need:
• 200 gr. of bakingflour
200 CL. of milk
• 
2 eggs

• 180 grams of sugar
• 
180 grams of butter
a hot oven (200 °c)
• 
a baking form

• 8 grams of good (light) hasjs. (I prefer using Polm or Zero)


Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.
Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.
Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.
Put the cake in the oven for about 25 minutes. 
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.
Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.
Enjoy your meal.
(BTW: be sure to have a lot of soft drinks around. Space cake can be rather dry, and using the hasjs always gives everybody a dry mouth)

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45 - 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.

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44 - POT-TATO SALAD

Ingredients:
-10 potatos boiled & diced
-7 hard boiled eggs diced
-5 green chalotts diced 
-colsordressing add to tast
-1large "bud" ( choped to parsley)
Directions: 
Add all ingredients together ,add dressing to your own tast , sprinkel the bud over food and enjoy.

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43 - POT SOUP

Ingredients:

• 1 can condensed beef broth
• 1/2 can water

• 3 tablespoons grass
• 3 tablespoons chopped watercress

• 3 tablespoons lemon juice

Combine all ingredients in a saucepan and bring to a boil over
medium heat. Place in refrigerator for two to three hours, reheat,
and serve.

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42 - POT PASTA

Ingredients:
• 
2 cup shell pasta
• 1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
• half of a green (or red or yellow) pepper
• half of a onion
• a glove of garlic
• 2 tablespoons margarine (cannabis margarine!)
• 4 tablespoon flour
• 1/2 teaspoon wet mustard
• fresh dill spice
• 3 tablespoon nutritional yeast
• soy sauce

Method:

Boil pasta until complete. Set aside. 
In a saucepan, saute veggies until onion is transparent. Set aside with pasta. 
Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. 
Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. 
When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. 
Heat all together and serve

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41 - POT NOODLE

Ingredients:
Pot Noodle (any flavour)
Well dried or backed marihuana
Open the Pot Noodle. Then crumble the marijuana in it before you cook it. Boil the water, then poor the water into the Pot Noodle with the gear in. Let it cool down for a couple of minutes and eat it.

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40 - POPCORN WEED TOPPING

Ingredients:

Put about 4 table spoons of butter in a bowl then pour some honey into it how ever much is desired. Grind down about 2 bowls of weed and put in the honey butter bowl then microwave for about 2 minutes. Pour along top of popcorn and enjoy.

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39 - 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.

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38 - NUTELLA CRACKERS

To all who hate the taste of peanut butter but want a quick edible high: use Nutella. Yes, that tasty hazelnut confection has enough saturated fat to absorb our worshipped THC and tastes much better than peanut butter.
Here is how to use it:
• Spread a good amount of Nutella on two crackers

• Chop or finely cut about 1/2 - 1 gram of bud

• Sprinkle the chopped bud on the crackers

• Press the crackers together and twist slightly to cover the bud

• Bake in the oven for 15 minutes at 350 degrees

• Let cool down

• Eat

• After an hour do your best to remember where you are

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37 - NORMAL WEED COOKIES

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!

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36 - 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.

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35 - MAGIC PANCAKES

Ingredients:
• 1/4 cup of flour

• 2 tablespoons of baking powder

• 2 teaspoons of sugar

• 1/2 teaspoon of salt

• A pinch of cinnamon

• 2 tablespoons of oil

• 1/2 cup of water

• 3/4 cup of cannabis milk
Method: 
Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy. 
Oil griddle slightly - pour batter. Flip the pancakes when the surface bubbles up. You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.

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34 - LEMON BLUEBERRY CANNABIS CAKE

Ingredients:

• 2 cups (500 ml)
• flour
1 cup (250 ml)
• sugar
1/4 cup (50 ml)
• browned cannabis
1/2 tsp (10 ml)
• baking powder
1/2 tsp (2 ml)
• salt
2 2 eggs
1/2 cup (125 ml)
• milk
1/3 cup (75 ml)
• butter, melted
1 tsp (5 ml)
• grated lemon rind
1 tbsp (15 ml)
• lemon juice
2 cups (500 ml)
• blueberries
1/4 cup (50 ml)
• sliced almonds
2 tbsp (25 ml) sugar

In a large bowl, combine flour, 1 cup (250 ml) sugar, browned cannabis, baking powder and salt; stir to mix. In a smaller bowl beat together eggs, milk, melted butter, lemon rind and lemon juice. Add to dry ingredients and mix well. Stir in 1.5 cups (375 ml) of the blueberries. Spread in a greased 9 inch (2 litre) square cake pan. Sprinkle remaining blueberries on top, then sprinkle with sliced almonds and 2 tbsp (25 ml) sugar. Bake at 350°F (180°C) for about an hour.

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33 - LEARY BISCUIT

Ingredients:

• Spread some butter on a cracker.
• Put about a bowl's worth of good weed on the butter.
• Top the weed with a chunk of cheddar cheese.
• Microwave until the cheese is melted.
• Eat.


This worked well for me although it took over an hour and a half before it kicked in. Two crackers kicked my ass and plastered me to the couch for about four hours. So, if you're planning on moving around and speaking and such I'd say eat less than two.

It shouldn't smell up the microwave, but if it does put the juice of half a lemon and some vanilla extract in a bowl of water. Microwave that for about 10 minutes, making sure the water doesn't all dry up. Then just leave the oven door open for 5 minutes to air it out. Kazam! One fresh-smelling microwave.

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32 - INDIAN BHANG

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

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31 - HOT BUTTERED BHANG

• In a saucepan, melt half a cube (1/8 pound) of butter or ghee.
• Crumble a good handful of marijuana tops or leaves (1/3 - 1/2 ounce) !$WoW$!.
• Stir the grass into the molten butter.
• Continue stirring over medium
• heat for one minute.
• While it is hot or sizzling, add 8 ounces of 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.
• A pinch or two of powdered cardamom seed may be added during the boiling. . .
• After boiling as much as desired, strain the liquids.
• Press the mash in a strainer with the back of a spoon to remove all the juices.

Discard mash or boil it again in fresh vodka to salvage more
materials. Sweeten to taste with honey if wanted. Pour the liquid into 4-ounce wine glasses. . . . Serves two. "only two!!

"This recipe is not only an efficient method of extracting the active
principles from marijuana, and an excellent medium for assimilation
(alcohol, butter and honey), but it also has a delicious and
satisfying flavor. It is reminiscent of hot chocolate, but is much
more pleasant to drink. It is one of the most swiftly absorbed
cannabis concoctions. The effects of the grass may be felt in less
than fifteen minutes. Cheers!"

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30 - HEAVENLY HASH CAKE

Ingredients:
• 2 sticks of butter (that's usually 1 cup) 

• 2 cups of sugar 

• 1.5 cups of flour 

• 4 tablespoons of cocoa 

• 4 eggs 

• 1 cup of water 

Good Amount of Marijuana

Mix together well, pour into well greased pan. Bake at 350 degrees for 20-25 minutes or until well done. Cover with miniature marshmallows and let melt together while in pan.

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29 - HASHISH FUDGE

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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28 - HASH CREAM COFFEE

HASH CREAM COFFEE
Ingredients:

• Milk (2 Cups) 
Cream
• (Half Cup) 

• Coffee (3 teaspoons) 

• Sugar (5 teaspoons) 

• Ground Hash
Heat the milk and cream slowly until boiling, add the ground hash and simmer for 15 mins, microwave for 5 mins (this helps the rest of the undissolved hash dissolve) add coffe and microwave for a further 30 seconds, add sugar and enjoy.

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27 - GANJA TEA

Ingredients: For 1 Cup of Great Ganja Tea you will need
• *1 cup of mint or green tea (HOT)
• 
*2 Tablespoons of butter

• *(Optional) milk and sugar I recommend it!!!


Directions:
When green or mint tea is made add you ganja butter and let it melt then add milk and sugar to you taste and presto it is done I must tell you this Ganja tea is really good with cookies.

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26 - GANJA LASAGNA

Ingredients:

• 1 pkg lasagna noodles
• 1 jar spaghetti sauce
• 1 1/2 lbs ground beef
• 1/2 cup parmasean cheese
• 1 lb ricotta cheese
• 1/2 lb mozzarella, shredded
• 2-3 Tbsp pot, fine
• 2 Tbsp oregano
• 1 Tbsp sage (optional)
• 1 beaten egg


Directions:

• Preheat oven to 375F (200C).
• Prepare noodles according to package.
• Brown hamburger in skillet and drain grease.

Add water and spaghetti sauce.
• Mix the egg, cheeses and herbs together.
• In a lasagna pan (9"X14"), lay a layer of
noodles.
Cover with a layer of meat then a 
layer of the cheese mix. Repeat until finished.
• Cover lasagna with aluminum foil and bake 
for 15-20 minutes.
• Remove foil and let stand for 5-10 minutes
before serving.

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25 - FIRECRACKERS

Ingredients:

• Put a pinch of MMJ in peanut butter.
• Put peanut butter between two crackers.
• Microwave for two minutes. No smell. Yum.
• 
Onset starts slowly, maybe around 10-15 minutes after you eat it (on an empty stomach).

Note: cooking it this way DOES NOT CAUSE A SMELL.

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24 - FEARSOME FUDGE

Ingredients:

• half cup condensed milk 

• half cup Milk 
4 oz butter 

• 14 oz castor sugar or regular 

• 1/4 teaspoon vanilla extract 

• 4 ounces fresh leafs(cannaflour)
Ground all leaf matter up in coffee grinder,melted butter down then tossed cannaflour in. Simmered for hour or two. 
throw all ingredients into sauce pan with a good solid base and stir mixture over a low heat until the suger has completley dissolved
Turn the heat up and bring to a boil. Continue boiling until the mixture reaches 250 f.
Remove the pan from heat and stir vigorously for about four minures. Pour it onto a greased tray and when the fudge has cooled and almost set, cut it into 30 equal squares. Once completly cooled wrap with greese proof paper and store in an air tight container.
(2 fudges is one dose it might take a half hour to kick in.)

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23 - CREAM OF SENSIMILA (KING SOUP)

Ingredients:

• 3 cups hot water
• 8 ounces Celery
• 8 ounces of broccoli tops or asparagus tips
• 2 ounces fresh onions
• 2 ounces butter or margarine
• 1 tablespoon flour
• 1 pint heavy cream
• 2 ounces fresh buds

Use fresh veggies only!!!

Boil three cups of water with celery, broccoli (or asparagus) for five minutes. Meanwhile carefully sautee the onions and buds in a separate pan for two to three minutes. Do not burn !!! Turn down the flame to simmer, then add butter bud onion mixture. Add flour stir then add the cream and simmer (Not boil) for five minutes or until thickens. Serve Hot serves 6-8. The best soup you will ever have!!!

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22 - CHOCOLATE WEED TRUFFLES

Ingredients:
• 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.

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21 - CHOCOLATE CHIP PECAN WEED COOKIES

Ingredients:

• 1 cup butter or margarine, at room temperature 

• 1 cup ground and browned cannabis shake
1 cup packed brown sugar 

• 2 teaspoons vanilla
• 
2 cups unbleached flour
• 
1/2 teaspoon baking powder
• 
1/4 teaspoon salt 
1/4 cup water 

• 1 1/2 cups semisweet chocolate chips
• 
1 cup chopped pecans (or any other nut)


Directions:

• 
With an electric mixer, beat marg until smooth.
• Add brown sugar and continue to beat until well blended.
• Add vanilla and mix well.
• Mix in the cannabis, baking powder, salt and the flour.
• Add the water, followed by chocolate chips and pecans.
• Form cookie dough into 1-inch balls (roughly), and place carefully on greased baking sheet.
• Bake at 350 degrees F for 10 minutes.
• Cool on a wire rack.
• Makes about 54 cookies.

Notes: These cookies freeze very well. You can substitute Sucanat for brown sugar. Not all chocolate chips are vegan so check the package to find a vegan brand.

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20 - CHOCOLATE BUDS

Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes
• 1 cup butter,
• 4 squares of chocolate,
• 2 cups sugar,
• 4 eggs,
• 1 cup of flour,
• and vanilla extract.
Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time.
Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!

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19 - CHOCHLO POTTIE 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.

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18 - CHICKEN STUFFING WEED MIX

Ingredients:

• 5 cups rye bread crumbs
• 
2 tablespoons poultry seasoning
• 
1/2 cup each of raisins and almonds
• 
1/2 cup celery

• 1/3 cup chopped onions

• 3 tablespoons melted butter

• 1/2 cup chopped grass

• 2 tablespoons red wine
• 
Mix it all together, and then stuff it in.

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17 - CHEESY BUD NUGGETS

Ingredients:
• 1/2 cup of marijuana butter
1 cup of whole wheat or regular flour
1 cup of old aged cheddar
1 tsp. of curry powder
1 large egg yolk
• 1 large egg white (beaten)
toasted sesame or hemp seeds
• Mix flour and butter thoroughly. Add cheese and curry powder, mix. Stir in egg yolk. Shape into balls. (Use about 2 tsp to form each ball.)
• Dip top of balls into egg while bowl. Dip into sesame/hemp seed bowl. Bake on ungreased cookie sheet for 15 min @ 375 degrees. Makes 30.

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16 - CANNABIS CARAMEL CORN

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.

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15 - CANNABIS VODKA

Ingredients:
• 1/4 oz. of stockpiled cannabis stems from breaking up buds.

• Vodka (any kind should do)

• Glass container


• Place all stockpiled stems in a jar.
• Pour in your vodka, just enough to fully submerge the stems. Let set in a dark place for about a week.
• After that, you will need to strain out the stems.
• A great trick is to make tea type bags out of coffee filters and stems for easy removal.
Why this works: Stems contain a small amout of THC, but not really enough to be worth smoking. Compiling enough stems together and soaking them in vodka releases the THC into the vodka without messing with the nasty smoke. This is great because most people throw their stems away anyway.

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14 - CANNABIS TEA

Ingredients:

• 2 grams of resin 

• hot water 

• a tablespoon of honey 

• 2 teaspoons of suger 

• a half a pint glass

• Cheese grate your resin up. 

• Put the grated resin, honey and suger into a glass (while doing this boil some water in a kettle) 

• Once the kettle has boiled add the hot water to the glass and stir until the honey and suger has gone. 

• Enjoy and get wrecked (you can drink it hot or cold)

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13 - CANNABIS MILKSHAKE & ICE CREAM

Ingredients:
• 230 g finely pulverized marijuana leaves and flowers

• 2.5 dl of milk 

• 2.5 dl of cream 

• 1 teaspoonful of 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 seperate the curds 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 in 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.

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12 - CANNABIS MILK

Put milk and cannabis into a double boiler 
Cook on medium heat for half an hour, stirring often 
Strain cannabis from milk and discard 
Store milk in an air tight container in the fridge.
Cannabis milk is perfect to use in other recipes like Pancakes or Pot pasta.

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11 - CANNABIS COFFEE

Ingredients:
• 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 of honey/cup
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour the coffee. Heat the Turkish pot on 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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10 - BUD MEATBALLS

Ingredients:
• 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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9 - BUD BUTTER

Melt a pound of butter in a pan. Mix 2-5 (or more grams of thoroughly sifted pot in it. Let it boil carefully a couple of minutes until the butter has gotten a green color from the grass. Then squeeze the butter through a fine strainer. While you use the strain, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible.

The cooking time has varied from "a couple of minutes," as above, to 10-15 minutes from other baked epicurian masters. 10 minutes works fine for my "friends." had the best luck with a double boiler, cooked it at a medium temp for about half an hour. He used about a 1 oz of dried leaves, including sunleaves, with 2 sticks of butter (gotta be real butter). He then strained it in a small kitchen strainer and refridgerated it until it was firm. There will be a sediment on the bottom of the jar, seems to be bits of leaf and crystals of THC. He just stirred it up before he used it to cook with. If you eat the butter on crackers, be aware that it tastes AWFUL, but if you cook with it the flavor does not come through. He cooked a batch of brownies (right off the unsweetened chocolate box) with this "cannabutter", couldn't taste it at all and was pretty well wasted on 2 small brownies. (it made 24 of em)

To warm up the pan a little will make the butter flow easier. Also strain the butter that is gathered in the deeper parts of the pan. If you don't want any remaining leaves in the butter, you can strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin. Don't throw the leaves, they still may* contain viable THC. The leaves can be cooked in milk or vodka and become a tasty and effective drink. Hot milk or vodka might also be poured through the muslin, thereby saving some of the hashish butter. You can fry more leaves in the same butter in you want to increase its
strength.

General "word on the street" is that the bud left over after the extraction is worthless and should be thrown away... I left the comment in the recipe because boiling the used pot in milk really* does taste good. I have not experienced consuming the beverage at what might be called a "baseline," so I do not know if it has psychoactive qualities.

A simpler and stronger version of the cannabis butter (or ghee)... by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case with the pot. Just warm it up and mix it until the hashish or hashish oil is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are no remaining leaves with THC to worry about. I would be sure to cook the hash with the butter long enough that any alcohol or chemicals that were used in processing the hash were cool.

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8 - BUD BBQ SAUCE

Ingredients: 


• 2 tablespoons of marijuana butter

• 1 large onion, chopped

• 2 cups of ketchup

• 1/2 cup of apple cider vinegar

• 1/4 cup of brown sugar

• 1/2 teaspoon of smoke flavouring

• 2 tablespoons of vegetarian worcestershire sauce

• 2 teaspoons of chili powder

• 1/2 teaspoon of liquid hot pepper sauce (optional)
Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.
** If you don't have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.

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7 - 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.

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6 - BLOODY MARY-UANA

Ingredients:

• 1 cup tomatoes,undrained. 

• 1 cup finely chopped,medium green bell pepper. 
1 cup finely chopped cucumbers. 

• 1 cup croutons. 

• 1/2 cup medium,chopped onion.
• 
2 tablespoons dry white wine. 

• 2 tablespoons Hash oil.
• 
1 tablespoon ground cumin.
• 
1 tablespoon white vinegar. 

• 1/2 teaspoon salt.
• 
1/4 teaspoon pepper.
• 
2 ounces vodka. 

• 3 drops worcerstershire sauce. 

• 3 drops tobasco sauce. 

• Dash of Limoncello. 


1.)Blend ingredients on medium speed,in covered blender or food processor until smooth. 


2.)Pour ingredients into pot,cover,and refrigerate for 1 hour.

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5 - BHANG TEA

• Ingredients:
• 2 cups of water
• 1/2 cup of cannabis butter 

• 4 cups of warm milk 

• 2 tablespoons of finely chopped almonds 

• 1/4 tbs of Garam Masala (cloves, cinnamon and cardamom)
• 1/2 tablespoon of finely chopped fresh ginger 

• 1/4 cup of honey
Directions:

Melt the cannabis butter in a 2 qt saucepan.
Stir in milk until mixture reaches boiling.
Stir in honey continuing to mix, then almonds, garam masala, ginger and water.
Bring to a boil. Cover the saucepan and turn off the heat.
Leave it for 10 minutes.
Pour into mugs letting almond residue stay in the bottom of the pan.

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4 - BANANA BREAD

We took the butter and slowly melted it in a BIG wok. Then, when it had all melted we threw in the dope, and stirred it all around, making sure the dope was covered in butter. Then we just followed the recipe as normal, throwing in the dope/butter mix when it asked for it. Oh, let the dope/butter simmer slowly for a while, to get all the THC. We left the dope in the butter when we made ours, and it gave us a HUGE spin out ...

• 125 g butter
• 1 cup sugar - we actually put in 2 cups, and it tasted just perfect
• 2 eggs
• 2 bananas (ripe ones)
• 1/3 cup of milk - well enough to give it the right texture, wett, but not runny
• 1 teaspoon vinegar
• 2 cups flour
• 1 teaspoon baking soda
• Oven Temperature : 180 C (350 F)

Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer - basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer) Leave til next day to slice and butter.

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3 - APPLE POT

• 4 apples (cored)
• 1/2 cup brown sugar
• 1/4 cup water
• 4 cherries
• 1/3 cup chopped grass [marijuana]
• 2 tablespoons cinnamon
• What to do:
• Powder the grass in a blender, then mix grass with sugar and water
• Stuff cores with this paste
• Sprinkle apples with cinnamon, and top with a cherry
• Bake for 25 minutes at 350 degrees

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2 - SMOKING VS EATING MARIJUANA

Otherwise known as: Marijuana; Marihuana; Pot; Weed; Grass; Mary Jane; etc... Cannabis is a fast-growing bushy annual with dense sticky flowers, that produces the psychoactive THC. It is the most widely used illegal psychoactive and has a long history of medicinal, recreational, and industrial use. The fibrous stalks of the plant are used to produce clothing and rope. It is classified as an Intoxicant; Stimulant; Psychedelic; and Depressant.

SMOKED
Method: Bong, bowl, pipe, joint, blunt, etc.
Total Duration: 1 - 4 hrs
Onset: 0 - 10 mins
Coming Up: 5 - 10 mins
Plateau: 15 - 30 mins
Coming Down: 45 - 180 mins
After Effects: 2 - 24 hrs
Hangover / Day After: none

ORAL/EATING
Method: Brownies, drinks, etc.
Total Duration: 4 - 10 hrs
Onset: 30 - 120 mins
Coming Up: 30 - 60 mins
Plateau: 2 - 5 hours
Coming Down: 1 - 2 hours
After Effects: 6 - 12 hrs
Hangover / Day After: 0 - 1 day

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