Here are some great marijuana recipes.
(all recipes courtesy of
http://recipes.marijuana.com )
Butterscotch Space Pops
Ingredients
1 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons vinegar
1/4 cup butter
1/4 teaspoon vanilla extract
3 tablespoons cannabis tincture
Directions
Line several baking sheets with waxed paper; set aside. Use butter to grease the sides of a heavy 1-quart saucepan. In the saucepan, combine the sugar, corn syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing the mixture on the sides of the pan. Carefully clip a candy thermometer to the side of the saucepan. Cook the mixture over medium heat, stirring constantly, while adding the butter (cut into 8 pieces), 2 pieces at a time. Continue cooking the mixture over medium heat, stirring occasionally, until the thermometer registers 300º F, hard-crack stage.
The candy mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-crack stage should take 25 to 30 minutes. Remove the saucepan from the heat; remove the thermometer. Stir in the vanilla extract and cannabis tincture. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the prepared baking sheets. The mixture will make 2 to 3 inch circles. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature. Makes 12 lollipops. Four lollipops will have about a tablespoon of cannabis tincture in it, so they should be pretty potent if you followed the recipe for the cannabis tincture, which can be found in the Medicine section of this site.
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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 large eggs
2 cups chopped pecans
1 cup organic currants
1 cup dried organic cranberries
1 teaspoon salt
1 teaspoon baking soda
2-3 tablespoons bourbon vanilla
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
Directions
Sift together the dry ingredients, except for the steel cut oats, and set aside. Cream the cannabutter and sugars, then add the vanilla and mix in the eggs. Do not overwork the butter and sugar or it will break down. Mix the dry ingredients with the wet ingredients. Fold in the oats, currants, cranberries, and pecans. Chill the dough for 15 minutes. Using a #20 ice cream scooper, drop the dough onto a greased baking pan at 350° F for 15 to 17 minutes.
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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
Directions
In a metal saucepan, combine milk, sugar, chocolate, and cornstarch over medium heat. Stir until the mixture comes to 240° F (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° F, 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.
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. If you do not have hash you could use 6 to 10 grams of finely chopped cannabis or some cannabutter.
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Maple Chronic Squares
Ingredients
4 cups maple syrup
1 cup cream
1/4 cup butter
1 teaspoon lemon extract
1 ounce cannabis
Directions
The first thing you want to do is get the cannabis to fuse with the cream and butter. Pour the cream and butter into a medium saucepan over medium-low heat. While it is heating up, or before, finely grind up the cannabis into a powder. Turn the heat up to medium and mix the cannabis into the cream with a wooden spoon and stir constantly for 10 minutes. Turn off the heat and let the butter, cream, and cannabis mixture sit for at least an hour before you strain it through a cheesecloth. The longer the better in this case.
Now that the THC has been extracted from the vegetable matter, pour the mixture back into a medium saucepan and add the maple syrup. Bring the mixture to a boil and cook for 9 minutes. Remove from heat and add the lemon extract and stir for 5 minutes. Pour into buttered pans. When cool, cut into squares.
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Cannacrisps
Ingredients
10 cups thinly sliced apples
1 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cannabutter
Directions
Preheat oven to 350º F. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted cannabutter together. Crumble evenly over the apple mixture. Bake for about 45 minutes.
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Special Brownies
Ingredients
1/4 pound butter
3/4 pound dark chocolate
1 cup raw sugar
3 large eggs
1/2 cup all-purpose flour
1 pinch nutmeg
1 pinch cinnamon
2 tablespoons vanilla extract
1 ounce cannabis
Directions
Preheat oven to 350º F. 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, and powdered cannabis. Stir well—add a dash of milk if necessary—and pour into pan. Bake for 20 to 25 minutes. Let cool and cut into squares.
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Mary Jane Vanilla Crisps
Ingredients
1 large egg
2 cups sugar
2 teaspoons vanilla extract
1 cup cannabutter
Directions
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 375º F. 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 to 10 minutes, or until golden brown.
