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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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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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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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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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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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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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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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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