| Chronic Bud Brownies 2 Eggs 3/4 cup Sugar 1/4 teaspoon Salt - Optional 1 teaspoon Vanilla 2/3 cup Unsifted flour 1/2 cup chopped Walnuts 1/2 cup marijuana butter 3/4 cup Powered Chocolate 1/4 teaspoon Baking powder Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter, Chocolate, flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like brownies use 9" pan and longer baking. Cut into squares. Eat in moderation! ----------------------------------------------------------- --------------------- |
| WEED RECIPES |
Marijuana 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. NOTE: You can use more or less bud in this recipe. |
| Pot Brownies 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 at 350 degrees. |
| Chocolate Chip Cookies Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you're going to 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), sauté 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. |
| STONIEST FUDGE This is the stoniest fudge you'll ever eat! You will need: 4 cups sugar 2 5oz cans evaporated milk 1 cup Ganja Butter 1 12 oz. package semisweet chocolate chips 1 7 oz. jar marshmallow creme 1 tsp. vanilla a candy thermometer -- important! a 13x9x2" (or close to that) square/rectangular dish first, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don't burn it! remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first -- that will make it come out of the jar easier. stir until well blended, pour into the pre buttered dish...this should make about 50 1.5 inch squares. each square is good enough for one person or two lightweights... enjoy! |
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