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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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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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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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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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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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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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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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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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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