Milonix420 It's Greener On The Green Side



Join Date: Oct 2004 Posts: 299

Cannabis Recipes 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.