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. 

Chronic Bud Brownies

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!

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. 

Banana Bread

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts 
Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 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. 

Sesame Seed Cookies

3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass [marijuana]

What to do:

Toast the grass until slightly brown and then crush it in a mortar
Mix crushed grass with all other ingredients, in a skillet
Place skillet over low flame and add 1 tablespoon of salt butter
Allow it to cook
When cool, roll mixture into little balls and dip them into the sesame seeds 

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

Pot Loaf

1 packet onion soup mix 
1 (16 oz.) can whole peeled tomatoes 
1/2 cup chopped grass [marijuana] 
2 lbs. ground beef or chicken or turkey 
1 egg 
4 slices bread, crumbled 
 What to do:

Mix all ingredients and shape into a loaf
Bake for one hour in 400 degree oven
Serves about six. 

Acapulco Green

3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)

What to do:
Mix the vinegar, grass and chili powder together and let the mixture stand for one hour
Then add avocados and onions and mash it all together
It can be served with tacos or as a dip 

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! 

Ganja Butter

This is my recipe for Ganja Butter...lots of people make it differently but this works fine for my Ganja Fudge. This recipe will make you enough butter for the fudge recipe. 

You will need: 

three 1/2 cup cubes of butter 
a half oz. (or more if you got it) of marijuana leaf 
a splash of H2O 

either a potato ricer or a package of cheesecloth and a wooden spoon 
a colander 
a big bowl (not the kind you smoke!) 
a big pot (see above) 

First, melt that butter in your big pot (don't burn it!) and add about 1/4 cup of water. 

Add your leaf and simmer, on LOW, covered, overnight or many hours if you can't wait that long. Note: your entire house will smell like a giant bong rip! 

Remove from heat in the morning and cool slightly. When it's cool enough to handle, drain the leaf/butter mixture in a colander over a big bowl. Try to squeeze as much liquid out as you can - that's the good stuff! 

When you've extracted all you can, either use a potato ricer or the cheesecloth to strain even more butter juice out of the leaf pulp. If you're using cheesecloth, use a couple of layers and twist the ends around a wooden spoon handle to make a crank which you keep twisting until you can't extract any more butter juice. 

Cool the butter in the fridge, and viola! You're ready to spread it on a bagel (yum) or use it in the Ganja Fudge recipe! 

HASCHICH FUDGE

This one is an old-time favorite from the 1954 Alice B.Toklas Cook Book, 
(which anyone could whip up on a rainy day) 

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 pulverize din a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of cannabissativa can be pulverized. 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. 

MAJOON MONTEZUMA

This is a traditional Indian recipe, given a slightly Aztec flavor. 
STEP ONE. BASIC CANNA BUTTER RECIPE. 

Take four ounces of chopped leaf or two ounces of heads, and an equal quantity of gee 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 canna butter off the stinking brew. Most of the THC will be concentrated in the canna butter. 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 canna butter 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.