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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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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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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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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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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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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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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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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1 - PREPARING BUD FOR COOKING

Most recipes call for the manufacture of a certain quantity of "Bud Butter", which is then used as butter would normally be used in a cooking situation. THC is not a water-soluble compound, so butter would naturally be a good carrier substance for ingestion. One version of a recipe for this kind of butter is included. However common sense should tell you that there is no reason to extract the THC if you choose to add your herbs directly to the recipe. Many people don't do this because they don't want to make their food taste like pot. Well it's just another herb and I personally like the taste of fresh herbs in my food. Anyway use your imagination and you will find better food to make than the recipes I have. I have included a couple interesting recipes that sound very good regardless, and any information you have about experiencing a trip on these recipes would also be fun to hear about.

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