Cooking with cannabis
Why would anyone want to cook with pot? Well, there are a few reasons that pop into my head:
1) Different high. Eating weed produces a different high than smoking weed does. Some describe it as “deeper” or as having more of a body sensation.
2) Sore throat. When you throat is feeling a little scratchy or flat out raw, you may not feel like smoking weed.
3) Smell. If you are afraid that someone will smell pot on your breath or on your clothes, eating pot offers a valuable alternative.
4) Taste. This may be a shock to you, but some people don’t enjoy the taste of weed when smoked. If you are one of these people, you can see how eating the weed in a sweet food will help to mask the taste and still get you high.
Don’t expect to get high right away when eating pot in food. The high usually takes 40-60 minutes to fully “creep” up on you. Also, if you consume a lot, don’t expect to do much the rest of the day. Eating pot can really burn you out.
Why Pot Butter?
Cooking with pot butter allows you the freedom to eat your weed without biting into any stems and seeds. Why would you spend so much time cooking a desert just to have it ruined by the suspended scraps of weed? By following the recipe at the bottom of this page, you will be able to create one batch of pot butter (figure 9.1) to be used in any recipe you like. You can use the recipes I have given or create your own, but the key is to have fun.
For Best Results
For best results, don’t smoke weed before eating your marijuana treats. You be will tempted to break out your best piece while waiting for the high to kick in; try to hold out. When you realize you are high (and haven’t smoked herb all day) it’s really cool!
Chronic vs. Stress
When cooking with marijuana it is recommended that you use a low to medium grade harvest. This may seem contrary to what you have read thus far, but good weed is simply too expensive to eat and the “high” produced by consuming quality weed is not worth the extra cost. Save your chronic for another day.
1/4 ounce cannabis buds, finely ground
1 stick salted butter
1x medium saucepan
1x wooden ladle
1x metal strainer
1x container with a tight fitting lid
1. Melt the butter on low heat in a medium saucepan.
2. Add the ground buds to the melted butter a little bit at a time,
stirring in between.
3. Simmer on low heat for 45 mins. stirring frequently. You should see
small bubbles slowly forming on the surface.
4. Strain the butter into the container using the metal strainer to
filter out the ground buds.
5. Press the spoon against the ground bud in the metal strainer to
release all the cannabutter.
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
10 tablespoons cannabutter
2 teaspoons vanilla
5 ounces semisweet chocolate, chopped
1 ½ tablespoons light corn syrup
1 cup firmly packed light brown sugar
1 tablespoon applesauce
3 egg whites
Preheat oven to 350°.
In a small bowl, mix together the flour, cocoa powder, baking powder and salt. Set
Add the cannabutter and the chopped chocolate into a double boiler over high heat.
As the water boils in the lower pan, whisk the chocolate and cannabutter until
melted. Remove from heat, and whisk in the corn syrup, brown sugar and applesauce.
Stir in the vanilla and egg whites. Beat the mixture until smooth, and then stir
in the flour mixture until you get a smooth consistency.
Grease a 9-by-13-inch baking pan. Pour the batter into the pan. Bake for 20 minutes.
The brownies are ready when the center of the top is almost firm to the touch.
Remove from the oven and let it cool on a wire rack. Enjoy these chocolate treats!
Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
Mae’s Mocha Icing:
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Watch how to make this recipe
Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.
Acapulco Green <Avocado dip>
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
2 tablespoons of marijuana butter
1 large onion, chopped
2 cups of ketchup
1/2 cup of apple cider vinegar
1/4 cup of brown sugar
1/2 teaspoon of smoke flavouring
2 tablespoons of vegetarian worcestershire sauce
2 teaspoons of chili powder
1/2 teaspoon of liquid hot pepper sauce (optional)
Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.
** If you don’t have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.
1/2 cup of marijuana butter
1 cup of whole wheat or regular flour
1 cup of old aged cheddar
1 tsp. of curry powder
1 large egg yolk
1 large egg white (beaten)
toasted sesame or hemp seeds
Mix flour and butter thoroughly. Add cheese and curry powder, mix. Stir in egg yolk. Shape into balls. (Use about 2 tsp to form each ball.)
Dip top of balls into egg while bowl. Dip into sesame/hemp seed bowl. Bake on ungreased cookie sheet for 15 min @ 375 degrees. Makes 30
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.
CANNABIS AND COFFEE
A pot of good coffee
1 teaspoon of finely-powdered straight Arabian mocha/cup
A pinch of powdered cardamom seed
0.5 g of pulverized hashish/cup
1 teaspoon of honey/cup
Place the mocha, cardamom and hashish in a Turkish coffee pot. Pour the coffee. Heat the Turkish pot on a low flame until it threatens to bubble over. Remove it from the heat immediately.
Serve in demitasse or espresso cups with a small spoon. Dissolve in the honey. The coffee is sipped from the top and the powdered mocha, honey and whatever is eaten like a candy from the bottom with a spoon.
How to make cannabis butter
1 bag of shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter!
- Put your 5 pounds of butter/margarine into the stock pot.
- Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
- Fill the pot with cold water leaving about 4 inches at the top for stirring.
- Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
- Stir with a wooden spoon occasionally.
- Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)
- Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)
- Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.
- Put the lids on your filled containers and place them on a level surface in your freezer.
- After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.
- I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
FANTASTIC POT PASTA
2 cup shell pasta
1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (cannabis margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.
HOT REDNECK RED PEPPER
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers, cut up
1/8 lb. fine bud or leaf of ganja
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
Ingredients for Pot Brownies:
1/2 cup pot butter
3 squares unsweetened chocolate
1 cup all-purpose flour
2 large or 3 small eggs
3/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
3/4 cup walnuts
Directions for Pot Brownies:
1) Preheat oven to 350 degrees.
2) Melt the butter in a saucepan and add the chocolate. Mix until melted and set aside.
3) In a large mixing bowl add the sugar and eggs. Beat until thoroughly mixed (electric mixer ok).
4) Add the chocolate mixture in with the eggs and mix well.
5) Gradually add the flour, baking powder, and salt while mixing.
6) Add the vanilla extract and mix.
7) Add walnuts.
8) Spread pot brownie mix evenly into a well-greased 12 x 7 x 1-inch baking pan.
9) Bake at 350-degrees for 30 to 35 minutes.
10) Cool and cut pot brownies into 2-inch squares.
11) “The more you eat the better you feel. Let’s have pot brownies at every meal.”
Chronic Bud Brownies
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!
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!
Baked Apples with Pot
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
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 Meat 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
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.
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.
1/2 cup shortening
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
How to Make – Rice Creeper Treats (It’s like rice crispy treats)
3 tablespoons pot-margarine*
1 (10 ounce) bag regular marshmallows
6 cups crisp rice cereal
1 (12 ounce) package butterscotch pieces
1) Melt the margarine in a large sauce pan over low heat.
2) Add marshmallows and mix until completely melted and then remove from heat.
3) Immediately add the cereal and stir until coated.
4) Mix in the butterscotch pieces.
5) Press the mixture into a greased 13 x 9 x 2-inch baking pan.
6) Chill. Cut into 2-inch squares when cool.
7) “Enjoy my friends…enjoy.”
1/4 oz. of stockpiled cannabis stems from breaking up buds.
Vodka (any kind should do)
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.