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BUD Recipes













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The recipes listed below have been gatherd from the internet and some of them come out of my personal "recipe book".
















WARNING: IF YOU TRY SOME OF THESE RECIPES AND DECIDE THAT YOU DONT LIKE HOW THESE THINGS TASTE DONT SEND EMAILS TO ME BITCHING ABOUT HOW YOU WASTED YOUR WEED.


NOTE: IT MIGHT BE A GOOD IDEA TO TRY SOME OF THESE RECIPES WITHOUT WEED BEFORE YOU TRY THEM WITH WEED.
















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 prebuttered 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 bongrip!

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 butterjuice out of the leafpulp. 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 butterjuice.

Cool the butter in the fridge, and voila! 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 ArtificialParadises: it might provide an entertaining refreshment for a Ladies' BridgeClub or a chapter meeting of the DAR. In Morocco it is thought to be goodfor warding off the common cold in damp winter weather and is, indeed,more effective if taken with large quantities of hot mint tea. Euphoriaand brilliant storms of laughter; ecstatic reveries and extensions of one'spersonality on several simultaneous planes are to be complacently expected.Almost anything Saint Theresa did, you can do better if you can bear tobe ravished by "un evenouissement reveille"

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 averagesticks of cinnamon, 1 teaspoon coriander. These should all be pulverizedin a mortar. About a handful each of stoned dates, dried figs, shelledalmonds and peanuts: chop these and mix them together. A bunch of cannabissativa can be pulverized. This along with the spices should be dustedover the mixed fruit and nuts, kneaded together. About a cup of sugar dissolvedin a big pat of butter. Rolled into a cake and cut into balls about thesize 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 Aztecflavor.
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 pintof water, and slow boil for 1 - 3 hours allowing the fat molecules to dissolvemost 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 thestinking 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, placeit in a saucepan over a stove. When the sugar dissolves and froths, twoounces of milk are added;. A thick scum rises and is removed. More milkand a little water are added from time to time, and the boiling continuedabout an hour, the solution being carefully stirred until it becomes anadhesive clear syrup, ready to solidify on a cold surface.

Four ounces of powdered chocolate are stirred in, andlastly the canna butter is introduced, brisk stirring being continued fora 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 slabwhere it solidifies into a thin cake, which is divided into small lozengeshaped pieces.




Marijuana BUD BARS


Ingredients: One bag of Hershey's Chocolate Chips A quartercup of powdered sugar [ optional: if you want it sweeter ;) ] A quarterounce of your best buds
In a double boiler, melt the chocolate chips until slightlychunky. Then in a blender, put buds in until they are finely chopped. Thenadd the chopped buds into the chocolate. Add sugar if you want. Mix alltogether, let it stay on heat for about five minutes. Take off heat andlet cool slightly. Grease a baking sheet or a candy bar shaping pan andpour the mixture into it. Freeze the chocolate mixture until completelyfirm. (Keep away from baking soda otherwise it will get that weirdbaking soda taste.) Cut into two inch bars.
NOTE: You can use more or less bud in this recipe.


REGULAR COOKIES


Just make a regular chocolate chip cookie batch, yourvery favorite kind. Then look at the weed you're gonna cook with and decidehow many cookies you'd like it to make. So if you've got say a couple joint'sworth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybeyou've got just enough for one cookie.
Then to make sure all the THC is properly isomerized byheat (something I'm not sure would otherwise happen given the short cookingtime and relatively low mid-cookie temperature), saute the weed in a bitof vegetable oil in a little pan or pot at a low-med temperature 'til it'snice and aromatic and getting just a bit crispy and darker, but *not* tothe point of toasted, brown, or god forbid, burnt in any way. Cool theoil/weed mixture down, then add however may cookies' worth of dough tothe pan, mix it all up to get all the weed and now-psychoactive green oilblended in, and then dollop out your special green cookies onto the bakingsheet along with their paler non-psychedelic brethren and bake!


STONEY BROWNIES


By PSA1.com
The good doctor put this recipe on some broadsheets andhanded them out at a Folk Music Festival. The organizers got upset, sodoc delivered the remainder of the samples to some thankful musicians.Here's the recipe part of that sheet for your research and enjoyment.
You trim leaves 10 cm long from the main and 8 cm longfrom the side shoots to get flower sites to proliferate, right? What todo with 'useless' leaf while waiting for females to bloom?

150 gm butter (salty)
200 gm dark chocolate
1 cup raw sugar
3 60 gm eggs
1/2 cup plain flour
Nutmeg and Cinnamon
2 tbsp vanilla essence
2-3 oz dried ground leaf
1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. Overlow heat, melt butter and chocolate stirring constantly. Removefrom heat and add spices, sugar and eggs. Stir until smooth, add flour,nuts and powdered leaf. Stir well (add dash of skim milk if necessary),pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squaresaccording to bravado. Lasts 6 hours.


CHOCOLATE TRUFFLES


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 decorates, chopped blanched almonds, or sweetenedpowered cocoa to roll the truffles in.
To make Green Butter: take at least 4 oz. of shakeleaf ( a good place to use up those harvest trimmings) place it in a potwith approximately 8 cups of water. Bring this to the simmering boil andadd 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 rinsemore of the butter off the leaf: I use a potato ricer to squeeze the restout of the leaf. Place all the liquid in wide bowl ( makes it easier towork 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 theremaining liquid. Use the Green Butter in recipes, or can eat on toast,etc., potent at this stage! You can freeze the Green Butter in a coveredcontainer 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 muchas possible without letting it harden. Take about one to two tablespoonsof the hot chocolate mixture and stir into the egg yolks to warm them beforeadding to the rest of the chocolate mixture, then stir in. Add almondsand mix well. Stir in liqueur. Allow this to cool and then put in the refrigeratorto harden. When it firms up. use a spoon (I use a melon baller) to scoopup enough to make a ball about one and a half inches in diameter. Rollthe ball in your palms. to form a ball. Then roll the ball into the chocolatedecorates or almonds or whatever. Place in little paper cups for presentation.




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 morehot 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 squares 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.



SCOOBY SNACKS


2 cups flour
2 eggs
1 cup quaker dry oatmeal
1 tbsp vanilla
1/2 cup cocoa
1/2 cup sugar
1/4 pound (1 stick) butter
1 tbsp walnut extract
1 oz. of finely ground cannabis
Preheat oven to 350 degrees. Combine all ingredients in alarge mixing bowl. If there is not enough liquid to mix all ingredientsafter 5 minutes of stirring, add a tiny amount of milk to aid in mixingof remaining ingredients. Taste batter before cooking and adjust amountof sugar to your liking. Place on a lightly greased cookie sheet and bakefor 8 to 12 minutes, depending on how large you made your cookies. Canbe cooked for a shorter time for chewier cookies, or a longer time fordrier, crisp cookies.



CARAMEL marijuana

Ingredients
(amounts vary with amount of butter used)
A fair wad of ready prepared butter (I find it works betterif no water is added in this recipe, and use freshly prepared butter ifpossible.)
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 mentionedabove, don't use water in the recipe as the butter works better when freshlymade rather than having sat overnight.
Slowly add brown sugar, making sure that the stove isonly on low heat. Don't strain the butter, as the sugar caramelizes aroundthe pot.

When the sugar is completely dissolved, and is going toa toffee type texture, take off heat and allow to cool for a moment, butmake sure it stays liquid. If you want some variety, then add some icecream topping I find that either Caramel, Strawberry or Blueberry workbest.

Prepare the popcorn in the usual manner.

Pour the caramel mixture over the popcorn, and put itin the fridge for a while, until the caramel has hardened.

Eat while watching movies, it should hit hard right inthe middle. Be careful if you have made it strong, once when I made thiswith a few friends, I put about 1/4 oz of bud in and the night ended upwith most of the people curled up into little balls, shivering and generallyfreaking out. Unless you enjoy that type of thing, of course.




Coco marijuana Ice Cream


Ingredients:
6 oz. swiss chocolate
2 1/4 cup custard(pre-made)
1 1/4 cup whipped cream, whipped
1/4 oz skunk or Northern lights
Method:
melt chocolate (either in microwave or in double boiler).Using a rubber spatula put chocolate in with custard and mix well. Usinga rubber spatula fold pre whipped cream into the above mixture. Put allinto a plastic container cover and freeze, if in freezer for a long timeset out at room temperature for 2-3 mins. Serve 3 scoops on small dessertplate and top with chocolate shavings.




Marijuana on ice


1 can condensed beef broth
3 tablespoons marijuana
3 tablespoons lemon juice
1/2 can water
3 tablespoons chopped watercress
Combine all ingredients in a saucepan an
bring to a boil over medium heat. Place
in a refrigerator for two to three
hours, reheat, and serve.






Marijuana Meat Ball


1 lb. hamburger
1/4 cup chopped onions
1 can cream of mushroom soup
1/4 cup bread crumbs
3 tablespoons Marijuana
3 tablespoons India relish
Mix it up and shape into meatballs.
Brown in frying pan and drain. Place in
a casserole with soup and 1/2 cup water,
cover and cook over low heat for about
30 minutes. Feeds about four people.




Spaghetti Sauce


1 can tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup chopped marijuana
1 pinch pepper
1 can water (6 oz)
1/2 clove minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
Mix in a large pot, cover and shimmer
with frequent stirring for two hours.
Serve over spaghetti.






Chili Marijuana


2 lbs. pinto beans
1 lb. bacon, cut into two inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Soak beans overnight in water. In a
large pot pour boiling water over beans
and simmer for at least an hour, adding
more water to keep beans covered. Now
add all other ingredients and continue
to simmer for another three hours. Salt
to taste.



Marijuana Brownies (old school recipe)


1/2 cup flour
3 tablespoons shortening
2 tablespoons honey
1 egg (beaten)
1 tablespoon water
1/2 cup marijuana
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, mix well. Spread
in an eight 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 marijuana
1/2 teaspoon salt
1 cup chopped nuts
Mix the shortening and sugar, beat eggs,
and add to mixture. Separately 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.




Sesame Seed Marijuana Cookies


3 oz ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/4 teaspoon cinnamon
1/4 oz marijuana
Toasts you can try. Pick a
medium sized leaf off the marijuana
plant and dip it into a cup of drawn
butter, add salt, and eat.

lace 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.



Bhang Recipe


Flavors of India
by Shanta Nimbark Sacharoff.

2 cups water
1 ounce marijuana (fresh leaves and flowers of a femaleplant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon,and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar
Bring the water to a rapid boil and pour into a cleanteapot. Remove any seeds or twigs from the marijuana, add it to the teapotand cover. Let this brew for about 7 minutes. Now strain the water andmarijuana through a piece of muslin cloth, collect the water and save.Take the leaves and flowers and squeeze between your hands to extract anyliquid that remains. Add this to the water. Place the leaves and flowersin a mortar and add 2 teaspoons warm milk. Slowly but firmly grind themilk and leaves together. Gather up the marijuana and squeeze out as muchmilk as you can.

Repeat this process until you have used about 1/2 cupof milk (about 4 to 5 times). Collect all the milk that has been extractedand place in a bowl. By this time the marijuana will have turned into apulpy mass. Add the chopped almonds and some more warm milk. Grind thisin the mortar until a fine paste is formed. Squeeze this paste and collectthe extract as before. Repeat a few more times until all that is left aresome fibers and nut meal. Discard the residue. Combine all the liquidsthat have been collected, including the water the marijuana was brewedin. Add to this the garam masala, dried ginger and rosewater. Add the sugarand remaining milk. Chill, serve, and enjoy.



HOT RED PEPPER
GANJA LINGUINE


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 itfor at least 20
minutes, making sure not to burn the butter. Strain outthe leaf and
set the butter aside. Cook your linguine, but not toolong. Pour your
butter into another pan and add pepper, garlic and mushrooms,and
sauté them a couple of minutes. Then drain thelinguine and add to
the sauté mixture. Pour in the cream and let itslowly reduce. The
cream slowly thickens over a low flame. When it boilsoff the
bottom of the pan, you are ready to eat.

If you have a recipe not listed above please send it to me.

My E mail is

greenhouse421@hotmail.com