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Some Marijuana Cooking Recipes

 

CANNABUTTER
INGREDIENTS
1 ounce Cannabis
1 pound Butter

INSTRUCTIONS
Using a coffee grinder, or something similar, grind the cannabis into a fine powder. In a saucepan, melt the butter over medium-low heat. Stir in the cannabis powder with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave on heat for a minimum of 30 minutes, the longer the better, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. You can use those plastic containers that margarine comes in if you have nothing to put your cannabutter in. Pour a little water over the butter once it has hardened and it will last longer.

NOTES
The amount of cannabis you use will determine how weak or strong it will be. Some people add as little as 1/4 ounce, some more. You can also use margarine, lard, shortening, and any oil (sunflower, sesame, olive, peanut, vegetable, etc.) instead of butter. If you don't want the house to smell like cannabis, just add 7-28 grams of whole cannabis into a jar with oil and let sit for at least a week, this is known as CannaOil. The same goes for flour, by mixing powdered cannabis into flour will leave you with a perfect flour substitute, CannaFlour. Just remember, any recipe that calls for butter, oil, or a fat can be substituted with the cannabis version.


CANNABIS TINCTURE (COLD METHOD)
INGREDIENTS
1 ounce Cannabis
1 pint 95% Ethanol (190 Proof)

INSTRUCTIONS
You will need 1 ounce of cannabis for every pint of ethanol. Some good spirits to use would be Everclear, 151 Rum, or White Lightning due to the high proof. You want an alcohol with 95% ethanol, or a 190-proof alcohol to obtain the best results. The night before you make this, leave your bud in the freezer, completely drying it out. It's also a good idea to put the ethanol in the freezer as well. Once your bud has been in the freezer, grind it up to almost a powder and mix together with ethanol in a glass quart-mixing jar. Close the jar and shake for 5 minutes, then return to freezer. Continue to agitate the mixture every few hours with refreezing. Continue this process anywhere from 3 days to 9 weeks, however patient you are really. Remember, the longer the better. When you are done with that process, pour the liquid through cheesecloth. You can save the “ball” of cheesecloth for topical use, or run it through a coffee filter. Make sure to squeeze any remaining liquid out. You might want to wear gloves during this process, as the solution might be pretty strong. The color of your final product is dependent on what percent ethanol you used. If you used a 95% ethanol solution, your tincture should be pale green to golden. If you used 151 rum, it should be an amber color. If your tincture is a dark green that means excess plant material is present. This does not affect the potency though; it just means it won't taste very good. It's a good idea to add some flavor extracts, like vanilla or raspberry, to change the taste of your tincture.

NOTES
Making a tincture via the cold method preserves the integrity of cannabinoids. Always use the best quality cannabis for the best results. Your cannabis should be completely dry and mold free.


CANNABIS TINCTURE (WARM METHOD)
INGREDIENTS
1 ounce Cannabis, Roughly Chopped
1 pint 95% Ethanol (190 Proof)

INSTRUCTIONS
Place the cannabis and ethanol in a large glass Mason jar. Shake at least once a day. Place the jar in a brown paper bag. Leave in a warm spot, like near the window, for 30-60 days. The mixture should turn a very dark green. Strain with a cheesecloth like in the cold method, making sure to squeeze any excess liquid. This tincture has a nasty taste, but it is very powerful. It may upset fragile stomachs. You should take the tincture orally in cranberry juice or coffee with sugar. Store your tincture in a light-blocking glass jar in a cool, dry place (like the refrigerator or freezer). You can keep the cheesecloth in the freezer as well and apply it over an area of the skin for a few minutes with gentle rubbing.

NOTES
The main difference between this method and the cold method is the preparation of materials. Light must be avoided also.


CANNABIS ELIXIR
INGREDIENTS
Cannabis Tincture
Honey
4-6 Vitamin E Capsules

INSTRUCTIONS
Place the tincture in a double boiler over an electric heat source. Reduce the solution by half. Once reduce, add 1/2 the remaining volume of tincture in honey along with the vitamin E capsules (e.g. if you have 2 quarts of tincture after reduction, you would add 1 quart honey). Continue to reduce the volume with constant stirring until you have nearly boiled it down to the original volume of syrup you began with. Let cool, and store in a lightproof glass in the refrigerator.

NOTES
The dosage should be between a teaspoon and a couple tablespoons. You can customize your elixirs by adding different herbs, like adding syrup of Elderberry makes an effective treatment for influenza; or adding Kava can provide greater pain control and sedation. With a little study in herbal medicine, you can customize your blends for any ailment. For the flu, use cannabis tincture with Elderberry and Cat's Claw.


MAGIC TINCTURE
INGREDIENTS
2-3 tablespoons Honey
1/2 ounce Cannabis
3 ounces Vodka
1 teaspoon Ginger, Grated
1 teaspoon Orange Zest

INSTRUCTIONS
In a small saucepan, heat honey over low heat. Do not let the honey foam over! Mix in the powdered Cannabis, and while stirring slowly add the Vodka so the texture stays in a liquid form, not a solid sticky mass. Continue to cook over low heat for 30 minutes. Pour into a jar and cover, let sit in the refrigerator until cool.

NOTES
Take a teaspoon every 15 minutes until you figure out a “dose” that is good for you.


HOT BUTTERED BHANG
INGREDIENTS
1/8 pound Butter
1/2 ounce Cannabis
8 ounces Vodka
1 tablespoon Honey

INSTRUCTIONS
In a medium saucepan, melt 1/8 pound of butter over medium heat. Add the cannabis, which should be ground up into a fine powder. Add the Vodka and bring the mixture to a boil, stirring the entire time. Once boiling, reduce to medium-low heat and let sit for 10-30 minutes, or overnight. Strain the mixture and let cool to room temperature. Add honey to taste, and pour into a glass.

NOTES
You could always use a 1/4 ounce of cannabis if you are not up to the intense trip of a half ounce. Substitute Vodka with Everclear for a stronger kick.


CANNAMELON
INGREDIENTS
1 large Watermelon
1/2 ounce Cannabis
1/5 liter Vodka

INSTRUCTIONS
Grind the cannabis to a fine powder. Put the cannabis in a bottle of Vodka, and cover the top of the bottle with cheesecloth and a rubber band. Cut a hole in the watermelon so you can insert the top of the bottle. Put the bottle in the hole and let sit in the refrigerator overnight.

NOTES
This one is great for picnics!


GREEN DRAGON
INGREDIENTS
1/4 to 1/2 ounce Cannabis
1/5 liter Vodka

INSTRUCTIONS
Grind the cannabis to a fine powder. Put into bottle of vodka and let sit for 2-10 weeks, shaking daily. Add 1 tablespoon of lemon or orange zest for a unique zing!

NOTES
Serve chilled, in a chilled glass with 3 ice cubes, 1 shot of Green Dragon, 3 shots 7UP, and a teaspoon of honey.


BHANG LASSI
INGREDIENTS
1/2 ounce Cannabis
1 cup Water
2 cups Whole Milk, Warm
Pinch of Garam Masala
1 tablespoon Coconut Milk
1 tablespoon Almonds, Chopped
1/8 teaspoon Powdered Ginger
1/2 cup Sugar
1/2 teaspoon Sugar Water and Grenadine

INSTRUCTIONS
Boil water in teapot and add the cannabis. Brew for 7-10 minutes, then strain. Squeeze any remaining liquids out of leftover cannabis. Save cannabis for later, in separate bowl. Grind the bud and 2 tablespoons of milk together, slowly. Do this about 4 times. Stick the milk in a bowl, and take the cannabis out. Add the cannabis and a bit more milk and grind it some more, adding the almonds. Squeeze the bud and repeat several times. Discard the remaining cannabis, and add all the liquids together (milk, coconut milk, sugar water, and water from the tea). Then add the spices, stir.

NOTES
Use an old teapot unless you want your house to smell like cannabis every time you want coffee. It will also smell a lot when you are brewing. This is a drink that the novice user should definitely avoid, especially if you don't like the effects from eating cannabis.


POT HOT CHOCOLATE
INGREDIENTS
1 cup Whole Milk
1 cup Light Cream
4 grams Cannabis
5 ounces Unsweetened Chocolate
1/2 teaspoon Vanilla
5 tablespoons Sugar
Pinch of Salt
Pinch of Cinnamon

INSTRUCTIONS
Combine the milk, sugar, and salt in a saucepan on medium heat. Once the salt and sugar has dissolved, add the light cream, cinnamon, vanilla, and finely chopped cannabis. Heat to just under boiling, and add the chocolate. Turn the heat off, and stir until the chocolate has melted. Serve in a mug, and top with whipped cream and orange zest, or stick to the classical miniature marshmallows.

NOTES
For every 8 ounces of milk, whole milk contains 8 grams of fat, 2% milk contains 5 grams of fat, 1% contains 2.5 grams of fat, and skim milk contains no fat. Do not confuse hot cocoa and hot chocolate. While hot cocoa is made from cocoa powder, it lacks the fat of cocoa butter; hot chocolate, however, is made from chocolate bars melted into cream. Unsweetened chocolate is also called baking or bitter chocolate, you could substitute with semi-sweet chocolate, but leave the vanilla out if you do.


COMA COOKIES
INGREDIENTS
2 cups All-Purpose Flour
1 1/2 cups Steel Cut Oats
1 1/2 cups Light Brown Sugar
1 cup Granulated Sugar
1 cup Cannabutter
2 Eggs
2 cups Pecans, Chopped
1 cup Currants, Organic
1 cup Dried Cranberries, Organic
1 teaspoon Salt
1 teaspoon Baking Soda
2-3 tablespoons Bourbon Vanilla
1 teaspoon Nutmeg, Ground
1 tablespoon Cinnamon, Ground

INSTRUCTIONS
Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the Cannabutter and sugars, then add vanilla and mix in the eggs. Don't overwork the butter and sugar or it will break down. Mix dry ingredients with wet ingredients. Mi in oats with a heavy spoon and blend. Fold in the currants, cranberries, and pecans. Chill the batter. Using a #20 ice cream scooper, drop dough onto greased baking pan at 350 degrees for 15-17 minutes.

NOTES
Instead of currants, you can always use raisins.


GARLIC HERB MASHERS
INGREDIENTS
3-4 large Russet Potatoes, Washed, Peeled, and Cubed
4 large Garlic Heads
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Basil
1 tablespoon Cracked Black Pepper
1 tablespoon Kosher Salt
1/4 pint Heavy Cream
4-6 ounces Ricotta Cheese
4 tablespoons Sweet Butter
4 tablespoons Cannabutter

INSTRUCTIONS
Cut the top 1/2 inch off the garlic heads. Add olive oil to the cut heads and sprinkle with basil. Roast in 420-degree oven for 30-50 minutes. The garlic is done when tender to a fork. Boil the cubed potatoes in salted water until fork tender, drain, and mash lightly. Add butters to potatoes and continue to mash. Add pepper, salt, cream, and cheese and mash until smooth. Squeeze garlic into the mix and whip until smooth.

NOTES
You can crumble bacon into your mashed potatoes for an extra crunch; or for a home-style taste, leave the skin on the potatoes.


GANJA GOO BALLS
INGREDIENTS
1 1/2 cups Cannabutter
3 cups Oats
1/4 cup Peanut Butter
3 tablespoons Honey
2 teaspoons Cinnamon
1-2 tablespoons Cocoa Powder

INSTRUCTIONS
Melt the Cannabutter in a microwave safe bowl. In a large bowl, combine the oats, peanut butter, honey, cinnamon, and cocoa. Pour the Cannabutter on top and stir until the mixture becomes homogeneous. Place the bowl into the freezer for 10-20 minutes. Form the mixture into individual balls, using your hands or a #20 ice cream scooper, and drop them onto wax paper to set.

NOTES
Try adding chopped walnuts, raisins, or crisped rice to add a little spin to the recipe. If the result is too gooey, add more oats; if it's too dry, add more peanut butter or honey.


TOKE-HOUSE COOKIES
INGREDIENTS
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Butter
1/2 ounce Cannabis
3/4 cup Sugar
3/4 cup Brown Sugar, Packed
1 teaspoon Vanilla Extract
2 large Eggs
1 3/4 cups Chocolate Chips
1 cup Nuts, Chopped (Optional)

INSTRUCTIONS
Melt the Cannabutter in a saucepan over low to medium-low heat. Stir in the chopped cannabis. Continue to stir; if the mixture begins to bubble, reduce heat to low. Simmer for at least 30 minutes, the longer the better. When butter turns green, remove from heat. Strain the mixture through a section of cheesecloth. Fold up the material into a bag and squeeze the rest of the butter out of the remaining cannabis. In a small bowl, combine the flour, baking soda, and salt. In a larger bowl, beat the Cannabutter, sugar, brown sugar, and vanilla until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips and anything else you want like chopped nuts. Using a #20 ice cream scooper, drop the dough on an ungreased baking sheet. Preheat oven to 375 degrees, and bake for 9-11 minutes, or until golden brown. Cool on a wire rack. Recipe makes about 5 dozen cookies.

NOTES
Eat only a couple cookies every 30 minutes until you figure out the right dosage for you. Make sure you have some regular food to eat when you get the munchies.


WAKE-N-BAKE BREAKFAST SANDWICHES
INGREDIENTS
1-2 grams Cannabis
2 slices Bread
2 large Eggs
2 slices Bacon
2 slices Velveeta Cheese

INSTRUCTIONS
In a large pan, cook the bacon and scrambled eggs. Assemble the sandwich as follows: 1 slice of bread, buttered side up; 1 gram finely chopped cannabis; 1 slice cheese; 1 slice bacon; scrambled eggs; 1 slice bacon; 1 slice cheese; remaining cannabis; and 1 slice of bread. Press the sandwich together and microwave for 30 seconds, or until cheese has melted.

NOTES
For a lighter version, you could always use butter the bread with Cannabutter.


LEARY BISCUIT
INGREDIENTS
1 Ritz Cracker
1 teaspoon Butter
1/2 slice Cheese
1 gram Cannabis

INSTRUCTIONS
Take a Ritz cracker, smear it with butter, add some cheese, and put the cannabis on top. Microwave on high for 35-40 seconds, or until the cheese is melted.

NOTES
You do not need to “activate” the THC in cannabis. Please stop spreading this lie around.


POTCORN
INGREDIENTS
3 tablespoons Vegetable Oil
1/2 cup Popping Corn
1/8 ounce Cannabis

INSTRUCTIONS
Put the oil in a tall pot, like the ones used for boiling spaghetti, and combine with finely chopped cannabis. Stir over medium-low heat until the oil turns green in color. Put 1-2 kernels in the oil and when they begin to pop, add the rest of the corn. Cover the pot, and shake during popping until the popping noise dies down. Remove the pot from heat. The corn will finish popping. Remove lid and add butter and salt.

NOTES
You can always use microwave popcorn, but you'll have to use Cannabutter as a topping. Top your finished popcorn with Cannabutter to give it an extra punch.


MAGIC TEA
INGREDIENTS
1 cup Light Cream
1 gram Cannabis

INSTRUCTIONS
In a saucepan over medium-low heat, bring the light cream to almost a boil. Turn off the heat, and add cannabis. Mix in well with a wooden spoon. Cover, and let cool for 1-2 hours. Strain the milk with some cheesecloth, and add to your morning coffee or tea.

NOTES
The amount of cannabis you use, like in any recipe, is up to you. The more the merrier of course!


HASH FUDGE
INGREDIENTS
3/4 cup Heavy Cream
2 cups Sugar
1 teaspoon Cornstarch
2 ounces Unsweetened Chocolate
3 grams Hash
3 tablespoons Butter
1 tablespoon Vanilla

INSTRUCTIONS
In a metal saucepan, combine milk, sugar, chocolate, and cornstarch over medium heat. Stir until the mixture comes to 240 degrees (on a candy thermometer). Immediately remove from heat, and leave the thermometer in. Take 3 tablespoons of butter and melt in microwave. Mix in the hash and stir, put back in microwave for 30 seconds, and stir again. Add the hash-butter mixture into your chocolate mixture, but do not stir! When the temperature of the fudge drops to 110 degrees, use a big spoon and stir vigorously for at least 7 minutes, or until it starts to get difficult to stir. Spread in a baking dish, 9x13 inches will work fine, and let the fudge cool down.

NOTES
To save on cleanup time, line the bottom of your baking dish with aluminum foil. If your fudge doesn't turn out right, you probably weren't using a thermometer or you were too impatient and did not let it cool down. Both are important to making good fudge. You could always use Cannabutter if you do not have hash.


CANNACOFFEE MILKSHAKE
INGREDIENTS
2 cups Vanilla Ice Cream
1 cup Whole Milk
1 teaspoon Vanilla Extract
1 tablespoon Instant Coffee
2 grams Cannabis

INSTRUCTIONS
If you have the time, finely chop your cannabis and let it sit overnight in milk. In a blender, combine ice cream, milk and cannabis mixture, vanilla, and instant coffee. Blend until smooth. Pour into glass and serve.

NOTES
If you don't like coffee, you can always add 1-tablespoon cocoa powder.


TWIG TEA
INGREDIENTS
1-2 cups Cannabis Stems
2 cups Water

INSTRUCTIONS
Grind your stems into a powder using either a hand grinder, coffee grinder, or mortar and pestle. In a saucepan, bring water to a rolling boil. Add the ground up stems, cover, and reduce heat to low. Let steep for 5-10 minutes, and then toss in a teabag or two of your favorite tea. Let steep another 5 minutes. Serve from a teapot that has a strainer in the spout, or strain your tea using a tea strainer, cheesecloth, or coffee filter.

NOTES
You could always add some honey or sugar to add more flavor.


TRIPLE CHOCOLATE S'MORES PIE
INGREDIENTS
1 1/4 cups Graham Cracker Crumbs
1/4 cup Sugar
1/3 cup Cannabutter, Melted
1 cup Milk Chocolate Chips
1 cup White Chocolate Chips
1 cup Dark Chocolate Chips
1 1/2 cups Sweetened Condensed Milk
1 1/2 teaspoons Vanilla Extract
1 1/2 cups Miniature Marshmallows

INSTRUCTIONS
Preheat oven to 375 degrees. Spray inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted Cannabutter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Blind bake (to bake without any filling) for 6-8 minutes, set aside to cool. For the filling, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Stir until chips are melted then pour into bottom of cooled crust. Set in refrigerator while preparing the second layer. Repeat the above process using the white chocolate chips, and again with the dark chocolate chips. Make sure to let set in refrigerator between each layer. Preheat the broiler. Open a bag of miniature marshmallows. Remove pie from refrigerator and cover evenly with miniature marshmallows. Place under broiler for 1-2 minutes until marshmallows begin to brown. Refrigerate at least 1 hour before serving.

NOTES
You could always use a torch to brown the marshmallows; I find it's a little easier to get an even brown compared to using the broiler.


GANJA GOODNESS
INGREDIENTS
1 package Miniature Marshmallows
1 cup Raw Whole Almonds
1 cup Golden Raisins
1 cup Dark Raisins
3 tablespoons Honey
1/4 teaspoon Cinnamon
1 teaspoon Vanilla
1/4 cup Vegetable Oil
4 tablespoons Cannabutter

INSTRUCTIONS
Pour vegetable oil into square pan and spread around bottom and sides. Allow extra oil to remain in pan. Chop up almonds until consistency is of grainy sand. Pout almonds into a pan over medium-high heat. Stir with a wooden spoon for 15 minutes. Keep stirring, do not let them burn. Remove almonds to mixing bowl. Chop the golden and dark raisins into small pieces and mix with almonds. Place Cannabutter in microwave safe bowl and microwave on high for 30 seconds, or until butter is melted. In the same bowl, add miniature marshmallows and microwave for 60 seconds, stir, and microwave for 30-60 seconds more until both combine into a smooth consistency. Add the Cannabutter and marshmallow mixture with the almond and raisin mixture, and fold together with a wooden spoon. Add honey, vanilla, and cinnamon and continue to stir. Pour entire mixture into a square cake pan and press out towards edges. Let sit in fridge for an hour. Slice in 1-square inch sections.

NOTES
Sprinkle confectioners sugar onto each square for an added taste!


Marijuana MEATLOAF
INGREDIENTS
1/4 ounce Cannabis
1 pound Medium Lean Ground Beef
1 large Egg
1/2 package Crushed Saltines
1 packet Lipton's Tomato Cup-A-Soup
1/2 cup Green Pepper, Chopped
1/2 cup Onion, Chopped
1 Loaf Pan

INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine ground beef, onion, and green pepper. Mix together well with hands. Next, add saltines, soup, and cannabis. Roll the beef into a ball and gouge a hole in it with your thumb. Drop the egg in, combining the ingredients until mixed thoroughly. Spread into loaf pan and place in oven for 20-30 minutes.

NOTES
Don't forget to add some ketchup on top at the end, just like mom used to make!


APPLE BUDS
INGREDIENTS
4 Apples, Cored
1/4 cup Butter
1/2 cup Brown Sugar
1/4 cup Water
1/3 cup Cannabis
2 tablespoons Cinnamon

INSTRUCTIONS
Finely chop the cannabis until it is a powder. In a food processor or blender, mix in cannabis, butter, sugar, and warm water. Stuff cored apples with cannabis mixture. Sprinkle apples with cinnamon, and top with a cherry. Bake in oven for 25 minutes at 350 degrees. Serves four.

NOTES
Some nutmeg and cherry brandy would make this even better!


POTSTA SAUCE
INGREDIENTS
6 ounces Tomato Paste
2 tablespoons Olive Oil
1/2 cup Onions, Chopped
1/2 cup Cannabis, Powdered
1 pinch Pepper
6 ounces Water
1/2 Garlic, Minced
1 Bay Leaf
1 pinch Thyme
1/2 teaspoon Salt
1 teaspoon Italian Seasoning
1 teaspoon Oregano

INSTRUCTIONS
In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.

NOTES
Substitute olive oil with Cannaoil. Meat lovers can brown 1 pound of ground beef and add it into the sauce to simmer.


SPECIAL ADULT BROWNIES
INGREDIENTS
1/4 pound Butter
3/4 pound Dark Chocolate
1 cup Raw Sugar
3 large Eggs
1/2 cup Plain Flour
Nutmeg and Cinnamon
2 tablespoons Vanilla
2-3 ounces Dried Cannabis Leaf (or 1 ounce of bud)

INSTRUCTIONS
Preheat oven to 350 degrees. Grease 9x13-inch baking dish. Over low heat, melt butter and chocolate, stirring constantly. Once chocolate starts to melt turn off heat and continue to stir. Add spices, sugar, and eggs. Stir mixture until smooth, and add flour, 1/4 cups chopped walnuts (if desired), and powdered cannabis. Stir well (add a dash of milk if necessary) and pour into pan. Bake for 20-25 minutes. Let cool and cut into 16-30 squares.

NOTES
Again, like every recipe, you can use Cannabutter.


BANANA BUD BREAD
INGREDIENTS
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 Cannabis, Powdered
1/2 teaspoon Salt
1 cup Nuts, Chopped

INSTRUCTIONS
Mix the shortening, sugar, and eggs together. Separately mix bananas with lemon juice and add to first mixture. Sift flour, salt, and baking powder together, and then mix all the ingredients together. Bake for 1 hour and 15 minutes at 375 degrees.

NOTES
For the best tasting banana bread, use bananas that have the “bruised” spots all over them. In addition, you can substitute with Cannashortening instead of adding straight cannabis.


MAMA BUDZ PESTO
INGREDIENTS
1/2 cup Basil, chopped
1/2 cup fresh Cannabis
1 cup Olive Oil
1/2 cup Parmesan, Grated
1/2 cup Romano, Grated
Garlic

INSTRUCTIONS
Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple!

NOTES
Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.


CANNABAKLAVA
INGREDIENTS
1 1/2 pounds Walnuts, Chopped
2 cups Sugar
1/2 teaspoon Nutmeg
3 teaspoons Cinnamon
3 sticks Butter
1/2 ounce Cannabis, Powdered
16 ounces Filo Dough
1 1/2 cup Water
1 1/2 teaspoon Lemon Juice
2 cups Honey
1/2 teaspoon Vanilla

INSTRUCTIONS
Prepare the Cannabutter using all but 2 tablespoons of butter. Grease a 10x15-inch baking dish with remaining butter. Lay 10 layers of filo dough down, coating each layer with liberal amounts of butter. You should have 1/3 of your butter left after doing this. The filo dough will be too big for the pan. Do not grease the sides, as you will want to cut off the excess filo dough so the dough just curves up slightly against the sides. Mix walnuts and 1-cup sugar. Pour into pan and spread evenly. Cut 5 more sheets of dough, just slightly bigger than the pan and repeat the same process in as before with the filo dough. Preheat the oven to 300 degrees, and bake for 50 minutes. During the baking process, mix the remaining sugar with water, lemon, vanilla, and spices. Cook in a saucepan until it is syrup, add honey and heat for another minute. When the baklava is done cooking, cut into 2x2-inch squares, and pour the honey-lemon sauce over the baklava. Let sit for 48 hours until the honey permeates everything.

NOTES
If all else fails, call your preacher.


KEY-F LIME PIE
INGREDIENTS
1/4 cup Water
1 package Gelatin, Unflavored
1 cup Sugar
1/2 teaspoon Salt
4 Eggs, Separated
1/2 cup Lime Juice
3 teaspoons Lime Zest
1 cup Whipping Cream
1/2 cup Pistachio Nuts, Shelled, Unsalted
Sweetened Whipping Cream
Lime Slices

Pastry Crust:
1/4 cup Cannabutter, Softened
1 cup Pastry Flour, Whole Wheat
1 large Egg Yolk
Pinch of Salt
1/4 cup Raw Sugar

INSTRUCTIONS
Combine water and gelatin. Allow to soften for 5 minutes. Mix in salt, egg yolks, juice of lime, and half the sugar. Stir constantly over medium heat, just until boiling. Remove pan from heat, stir in 2 teaspoons of lime zest. Pour the mixture into a bowl and chill until slightly jelled. Gradually add the remaining sugar to the cream, and whip until stiff peaks form. Fold into the chilled, somewhat jelled mixture. Fill the pastry crust (directions follow) and chill the pie until the filling has set. Spread more sweetened whipped cream over the pie, place the slices of fresh lime around the edge, and sprinkle the center with the pistachios and remaining lime zest. Pastry crust: Blend the butter with the flour until you have a grainy mixture. Blend the egg, yolks, salt, and sugar together, and beat into the flour-butter mixture. Cover and refrigerate for 2 hours. Work the dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork, to let steam out during cooking. Bake in a 400-degree oven for 20 minutes.

NOTES
This recipe makes one 10-inch crust, with about one dose per teaspoon per slice. To cut potency, use half Cannabutter and half regular butter.


MARY “VANILLA CRISPS” JANE
INGREDIENTS
1 Egg
2 cups Sugar
2 teaspoons Vanilla Extract
1 cup Cannabutter, Softened

INSTRUCTIONS
Mix the egg, sugar, vanilla, and Cannabutter in a large bowl until creamy in texture. Add the flour, making sure to incorporate the entire mixture. Cover the bowl, and refrigerate for 1 hour. Preheat oven to 375 degrees. With a #20 ice cream scooper, form the dough into balls and place on an ungreased cookie sheet. Leave about 2 inches between the balls. Take a glass out with a nice diameter, and wet the bottom and dip it in some sugar to coat the bottom. Press the cookies down with the bottom of the glass, but not too flat. Cook 8-10 minutes, or until golden brown.

NOTES
Doesn't really mask the taste of cannabis, but it's good if you like vanilla.


JALAPENO GANJA MUFFINS
INGREDIENTS
1/2 cup Cannabutter
1/3 cup Raw Sugar
2 large Eggs
8 ounces Creamed Corn
1 cup Sour Cream
1/2 teaspoon Sea Salt
1 tablespoon Aluminum-Free Baking Powder
1/2 cup All-Purpose Flour, Unbleached
1 cup Sharp Cheddar Cheese, Grated
1/4 cup Lemon Zest
1/2 cup Jalapeno Peppers, Chopped, Seeded
1 1/2 cups Yellow Corn Meal

INSTRUCTIONS
In a large bowl, cream together the butter, sugar, eggs, creamed corn, and sour cream. Sift the salt, baking powder, and flour, and then combine with the creamed mixture. Stir in the grated cheese, lemon zest, peppers, and corn mea. If necessary, adjust the taste with a little bit of sugar at a time. Grease muffin tins with Cannabutter, and fill the cups 2/3 full. Bake in preheated 450-degree oven for 18-20 minutes.

NOTES
If you want it really spicy, like me, try some other peppers or mix in some horseradish with the sour cream.


OATMEAL COOKIES
INGREDIENTS
2 extra large Eggs
3/4 cup Cannabutter
2 cups Raw Sugar
2 teaspoons Vanilla Extract
1 tablespoon Nutmeg, Ground
1 tablespoon Cloves, Ground
1 tablespoon Cinnamon, Ground
2 cups Whole Wheat Flour
1/2 teaspoon Baking Soda
1 teaspoon Sea Salt
2 tablespoons Water
1 1/2 cups Raisins
2 cups Rolled Oats
1 cup Pecans, Chopped

INSTRUCTIONS
Cream together the eggs, butter, sugar, and vanilla. Sift the spices, flour, baking soda, and salt into the creamed mixture. Add the water, raisins, oats, and pecans; mix thoroughly. Chill cookie dough for 20 minutes. Using a #20 ice cream scooper, place the dough on a buttered cookie sheet. Top with raw sugar if you want. Bake in preheated 350-degree oven for 12-20 minutes.

NOTES
For a variation, use butterscotch morsels instead of raisins and pecans.


WAKE-N-NO-BAKE COOKIES
INGREDIENTS
2 cup Sugar
1/2 cup Cannabutter
1/2 cup Milk
3 tablespoons Cocoa
3 cups Quick Oat
1 teaspoon Salt
1 teaspoon Vanilla

INSTRUCTIONS
In a large saucepan, add the sugar, butter, milk, and cocoa. Bring to a rapid boil, and continue to cook for 2 minutes. Remove from heat and add the oats, salt, and vanilla. Using a #20 ice cream scopper, drop onto wax paper and let cool.

NOTES
I suppose you could even microwave this.


MILK CHOCOLATE CHIP COOKIES
INGREDIENTS
2 cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Cannabutter
2/3 cup Sugar
2/3 cup Brown Sugar, Lightly Packed
1 Egg
1 teaspoon Vanilla
1 package Milk Chocolate Chips

INSTRUCTIONS
Cream together Cannabutter and sugars. Beat in egg, and add vanilla. Sift dry ingredients into creamed mixture, and fold in milk chocolate chipes. Bake 8-10 minutes in prehated 375-degree oven.

NOTES
Dark chocolate chunks sounds pretty good too!


THE CHEWY
INGREDIENTS
2 sticks Cannabutter, Unsalted
2 1/4 cups Bread Flour
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1/4 cup Sugar
1 1/4 cups Brown Sugar
1 Egg
1 Egg Yolk
2 tablespoons Milk
1 1/2 teaspoons Vanilla Extract
2 cups Semisweet Chocolate

INSTRUCTIONS
Preheat oven to 375-degrees. Melt butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside. Pour the melted butter in the mixer's bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla and mix until well combined. Slowly incorporate flour mixture. Fold in chocolate chips. Chill the dough, then scoop onto parchment-lined baking sheets using a #20 ice cream scooper; 6 cookies per sheet. Bake for 14 minutes, or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

NOTES
This is the best recipe I have used for making cookies that are nice and chewy. The secret is the use of an egg and an egg yolk; also, chilling the dough is important.


THE PUFFY
INGREDIENTS
1 cup Cannashortening, Butter Flavored
3/4 cup Sugar
1 cup Brown Sugar
2 1/4 cups Cake Flour
1 teaspoon Kosher Salt
1 1/2 teaspoons Baking Powder
2 Eggs
1 1/2 teaspoons Vanilla Extract
2 cups Semisweet Chocolate Chips

INSTRUCTIONS
Heat oven to 375-degrees. Combine the Cannashortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets using a #20 ice cream scooper, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning.

NOTES
The secret behind a big puffy cookie is the use of cake flour, shortening, and the mix of brown to white sugars.


THE THIN
INGREDIENTS
2 1/4 cups All-Purpose Flour
1 teaspoon Kosher Salt
1 teaspoon Baking Soda
1 Egg
2 ounces Milk
1 1/2 teaspoons Vanilla Extract
2 sticks Cannabutter, Unsalted
1 cup Sugar
1/2 cup Brown Sugar
2 cups Semisweet Chocolate Chips

INSTRUCTIONS
Heat oven to 375-degrees. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the Cannabutter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets using a #20 ice cream scooper, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately.

NOTES
Some people like their cookies thin, and this works really well. These 3 cookie recipes (the chewy, the thin, and the puffy) are by Alton Brown of Good Eats on FoodTV. Some people don't know how to make a cookie a certain way, and by changing the flour type, the fat type, the egg ratio, and the sugar ratio, you can achieve your favorite cookie!


CAT LITTER CAKE
INGREDIENTS
1 box Spice Cake Mix (or German Chocolate)
1 box White Cake Mix
1 package White Sandwich Cookies
1 large package Vanilla Instant Pudding Mix
12 small Tootsie Rolls
Green Food Coloring
1 new Cat Litter Box
1 new Cat Litter Box Liner
1 new Pooper Scooper

INSTRUCTIONS
Prepare cake mixes and pudding using the instructions on the box. Crumble sandwich cookies in food processor or blender. Add a couple drops of green food coloring to every 1 cup of cookie crumbs. Once cakes are finished and cooled, crumble into large bowl. Toss half of cookie crumbs and enough pudding mixture so it has a moist, but not soggy, consistency. Place liner in litter box and pour in mixture. Unwrap 3 "Tootsie Rolls" and heat in microwave until soft. Shape "Tootsie Rolls" into "Tootsie Turds." Repeate with 3 more rolls. Bury them in the cake mixture. Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top. Heat 5 more "Tootsie Rolls" as before. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat remaining "Tootsie Roll" and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper.

 

 

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