Cannabis Sweet Treat Recipes From “Marijuana Foods” (1981)

Editor’s Note: A few weeks ago I was browsing a Medical Marijuana forum and noticed that one of the contributors cited the recipe for “Cannabis Caramel” from the 1981 book my wife Lisle and I co-authored “Marijuana Foods” and called it “The best Cannabis candy recipe ever”. I was pretty happy about receiving such a nice compliment, especially considering how diverse the field of Cannabis cooking has become since Lisle and I did the original recipe research in our New Mexico kitchen all those years ago.

So while my original intent in writing this post was just to offer just that recipe, then I thought – why not post the whole chapter, one section at a time starting with Cannabis Sweets. In subsequent posts I’ll cover some of the other kinds of recipes that we originally developed for friends in New Mexico and Colorado who wanted to use Cannabis for several different health issues but, each for their own reasons, couldn’t or didn’t want to smoke.

Just one further note. If you have a food allergy to cow dairy then you can substitute goat butter for cow butter in any Cannabis butter extract without changing anything else about the extraction technique you’re using. And you’ll find that goat butter actually makes a number of these recipes tastier, so even if you don’t have a cow dairy allergy go ahead and experiment with goat butter. You’ll be glad you did.

(From) Chapter Four – Marijuana Foods by Bill Drake (1981)

Cannabis Sweet Treats

Marijuana Chocolate Chip Cookies

YIELD: 48 cookies

POTENCY: 1/2 teaspoon per cookie

This variation on the classic cookie recipe which can be found on every bag of chocolate chips in the world is guaranteed to please.

1/2 cup marijuana butter
6 tablespoons brown sugar
6 tablespoons turbinado (unrefined) sugar
1 large fertile egg
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons unbleached white flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Cream the butter with the brown and white sugars until fluffy. Beat in the egg and vanilla. Sift the flour, sea salt, and baking soda together, and stir into the creamed mixture. Stir in the chocolate chips and nuts.

Chill the cookie dough for at least two hours. This is a precaution against the dreaded flat cookie: Chilled dough bakes vertically, not horizontally. But, if you like flat cookies, don’t chill the dough.

Drop the dough onto the prepared cookie sheets by the teaspoon-size lump about 2 inches apart. Bake in a preheated 375° F oven for eight minutes, or until as brown as you like them. DO NOT eat more than one. If you must, bake another batch with regular butter, keeping careful track of which batch is which.

Jam-Filled Ganja Crumbles

YIELD: 35 to 45 cookies

POTENCY: +/- 1/2 teaspoon per cookie

2/3 cup marijuana butter
3/4 cup Turbinado sugar
1 egg
1 1/2 cups good-quality rolled oats
1 teaspoon sea salt
1/2 cup whole-wheat flour
1 teaspoon double-acting baking powder (aluminum free)
1/2 cup chopped pecans
1 cup fruit jam or preserves

Combine the butter and sugar in a large bowl. Add the egg, oats, and salt. Mix well. Combine and sift together the flour and baking powder, then add to the bowl. Stir in the pecans. Chill the dough 2 hours.

Drop by the teaspoon on a lightly buttered cookie sheet. Make a slight depression in each center with your thumb, and spoon in a good portion of jam. 5. Bake 8-10 minutes in a preheated 350° F oven. Allow to cool before removing from the cookie sheet.

Sinsemilla Orange Drops

YIELD: 36 cookies

POTENCY: 2/3 teaspoon per cookie

2 large, fresh organic eggs
1/2 cup light, potent marijuana butter (Use some of your most aromatic for these light cookies.)
1/2 cup raw clover honey
1/2 teaspoon sea salt
11/4 cups whole-wheat flour
1 teaspoon double-acting baking powder (aluminum free)
1/2 teaspoon pumpkin pie spice, or equal parts ground cloves, cinnamon, nutmeg, and allspice
2 tablespoons orange juice
1/2 cup grated orange rind (from a ripe organic orange)
1 cup flaked oats
1/2 cup chopped hazelnuts

In a large bowl beat together the eggs, butter, honey, and salt. Sift together the flour, baking powder, and pumpkin pie spice, and stir into the egg mixture. Stir in the orange juice, orange rind, oats, and hazelnuts. Taste the batter and adjust the flavoring, if desired, by adding more salt, orange juice or rind.

Chill the dough 2 hours. 4. Drop by teaspoonful onto a lightly buttered cookie sheet. Bake in a preheated 350° F oven for 10 to 12 minutes, or until crisp around the edges.

Jalapeno Gold Muffins

YIELD: 24 muffins

POTENCY: 1 teaspoon per muffin

1/2 cup marijuana butter
1/3 cup Turbinado (unrefined) sugar
2 large fresh 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, unbleached flour
1 cup grated sharp Cheddar cheese
1/4 cup grated lemon peel
1/2 cup seeded, finely chopped Jalapeño peppers
1 1/2 cups yellow corn meal

In a large bowl, cream together the butter, sugar, eggs, creamed corn, and sour cream. Sift the salt, baking powder, and flour together and combine with the creamed mixture.

Stir in the grated cheese, grated lemon, peppers, and corn meal. If necessary, adjust the taste with just a bit more sugar at a time.

Grease muffin tins with marijuana butter or any other shortening, and fill the cups two-thirds full. Bake in a preheated 450° F oven for 18 to 20 minutes.

High Lime Pie

YIELD: 12 slices

POTENCY: 1 to 2 teaspoons per slice, depending on the ratio chosen for the pastry crust (See Below).

1/4 cup water
1 package un-flavored gelatin
1 cup sugar
1/2 teaspoon. salt
4 eggs, separated
1/2 cup lime juice, preferably Mexican limes (the tiny ones)
2 teaspoons grated lime peel, plus 1 teaspoon for the topping
1 cup whipping cream
1 baked Rich Marijuana Pastry Crust (See Below)
Sweetened whipped cream
Key Lime slices – small, Mexican limes work best
1/2 cup unsalted, shelled pistachio nuts

Combine the water and the gelatin. Allow to soften 5 minutes. Mix in half the sugar with the salt, egg yolks, and Lime juice. Stir constantly over medium heat until the mixture just begins to boil. Remove the pan from the heat, and stir in 2 teaspoons of grated lime peel. Add three drops of green food coloring at this point for a more pronounced color effect, if desired.

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 and chill the pie until the filling has firmly set. Spread more sweetened whipped cream over the pie, place slices of fresh lime around the edge, and sprinkle crushed pistachios over the top.

Golden Valencia Goodies

YIELD: 40 to 48 pieces

POTENCY: 1/8 teaspoon per piece

This is a light-potency candy which makes a nice early evening treat along with a flowery white wine, a sort of a garden-party high. You’ll find a candy thermometer handy in working with this recipe. They only run about $10 and are a good tool to have around if you enjoy candy and want to create your own.

1/2 cup heavy cream
2 tablespoons potent marijuana butter
Grated peel from a firm, organic Valencia orange
2 cups turbinado (unrefined) sugar
1 cup light corn syrup
1 cup chopped skins-off pecans or almonds

In a large saucepan, combine the heavy cream, butter, orange peel, sugar, and corn syrup.

Cook the mixture, stirring continuously over medium high heat, until the candy thermometer reaches 238°. Or, cook stirring constantly over medium-high heat until the mixture reaches the stage where a bit of it rolled between the thumb and index finger forms a soft ball in ice cold water.

Remove the pan from the heat, and stir in the nuts. Allow the mixture to cool somewhat. Drop spoon-sized pieces onto a wax-paper-covered cookie sheet. Cool, put in a tight tin, and keep in a cool place.

Cannabis Caramel

YIELD: 100 pieces

POTENCY: 1/4 teaspoon per piece

Wrap each piece individually in wax paper, not in foil. Even better, if you’ll be traveling with them, wrap them in the commercial wrappers from a tin of regular wrapped caramels.

2 cups turbinado (unrefined) sugar
1/2 teaspoon sea salt
2 cups heavy cream
3/4 cups light corn syrup
1/2 cup potent marijuana butter
2 teaspoons vanilla extract
1 teaspoon dark rum
2 cups pecans – use only high quality pieces

In a large saucepan over medium-high heat, bring a mixture of the sugar, salt, 1 cup of the cream, corn syrup, and butter to a boil. Boil slowly for 10 minutes, stirring constantly. Don’t scrape the bottom.

Dribble in the remaining cream, continuing to stir. Add the cream slowly enough not to disturb the boiling.

Continue to cook until a little of the mixture, when plopped into cold water and rolled between your thumb and index finger, forms a firm but not hard ball.

When the firm-ball stage is reached, remove the pan from the heat and stir in the vanilla, rum, and pecans. Pour out onto a buttered cookie sheet with sides, and allow to cool.

When the mix has cooled, cut into bite-sized pieces and wrap.

Indica Brownies

YIELD: 45 to 50 1 1/2 inch squares

POTENCY: 1/3 teaspoon per brownie

An old Southern recipe, & an inspired way to use your best flowers.

1/3 cup mild-tasting marijuana butter plus 1/3 cup regular butter
2 ounces bittersweet chocolate
3 large fresh eggs
1 cup sugar
1 teaspoon rum
2 tablespoons molasses or heavy dark honey
1 tablespoon vanilla extract
1 cup unbleached white flour
1 teaspoon sea salt
1 cup pecan pieces
1 cup small marshmallows

Melt the butter and chocolate in the top of a double boiler over simmering water. Remove the mixture from the heat; allow to cool.

Blend the eggs and sugar, and stir into the cooled chocolate/butter mixture. Add the rum, molasses, and vanilla and blend well.

Sift together the flour and salt, then add them to the mixture. Stir in the pecans and marshmallows.

Grease a 9 x 12 inch pan with butter or shortening. Spread the brownie mixture evenly in the pan and bake in a preheated 325° F oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool and then cut into 1 & 1/2 inch squares.

Black Ganja Mousse

YIELD: 8 servings

POTENCY: 1 1/2 teaspoons per serving

5 medium or 4 large egg yolks
1 1/4 cups turbinado (unrefined) sugar
4 tablespoons grated bitter chocolate
2/3 cup whole milk
1/4 cup marijuana butter plus 3/4 cup regular butter
1 tablespoon chocolate liqueur, such as Cherry Suisse
Grated chocolate for garnish

Beat the egg yolks until smooth. Add half the sugar and continue to beat until the sugar has dissolved. Add the grated chocolate.

In a heavy saucepan, bring the milk slowly to a low boil, then dribble it into the yolk/sugar mixture, beating briskly with a whisk. Return the mixture to the saucepan, and cook over a very low heat until it thickens nicely.

Fill a large bowl one-third full with ice cold water. Put the custard into a smaller bowl, set it into the larger one, and whisk the custard until it has cooled.

In another bowl, beat the butter and remaining sugar together until light and fluffy. Add the custard, and beat the mixture until it’s smooth and velvety. Swirl in the liqueur with a light touch.

Pour the mousse into eight small, attractive mousse dishes, cover, and chill in the refrigerator for four hours or more. Serve cold, topped with an additional bit of grated chocolate.

Red Yam Pie

6-8 Servings

Potency = 1/2 teaspoon/slice

Begin with 4-5 purple yams or dark red sweet potatoes. Scrub vigorously under warm water then slice into thin rounds. Layer them into a pot, sprinkle with a dash of salt, and cover with boiling water.

Cover & cook over medium heat until slightly tender to the fork.

Pour off & reserve liquid. Transfer the slices to a lightly oiled baking dish (peanut or grapeseed oils work well).

Take reserved liquid and add:
3/4 cup Turbinado or white sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 teaspoon grated orange peel
2 teaspoon grated orange peel
1/2 cup nuts ( pinon, walnut, pecan)
2 tablespoon concentrated frozen Orange juice
Several sprigs fresh mint

Stir together and pour over sliced yams.

Take 1 tablespoon Marijuana Butter and dot the surface evenly.

Cut strips 1/2″ wide from thawed pie shell and arrange in criss-cross pattern on the surface. Drizzle small amount of Maple syrup across entire surface.

Bake at 425° for 15-25 minutes until crust is a honey brown. Remove from oven and serve after allowing to cool a little.

Classic Date Nut Bars

Potency = 1/2 teaspoon/Bar

The first choice in making these bars is very well-aged honey, you know, the kind that has turned granular in the jar at the back of your cupboard.

Combine by adding sugar gradually and whipping until very light
1 cup granular honey, (or 1 cup Turbinado or white sugar)
1/2 cup Marijuana Butter
dash of salt

In a separate bowl beat together
6 eggs, yolks only ( freeze the whites if you want to save them)
1 teaspoon vanilla extract ( Option: 1 teaspoon Marijuana extract like cognac or rum)
2 teaspoon ice-cold water

Combine the yolk mixture with the sugar/butter blend. Sift and gradually stir in 1.5 cups whole wheat pastry flour.

Add:
2 cups chopped dates
1/2 cup grated Orange & Lemon peel
1/2 cup nuts ( pecans, toasted hazelnuts)

When thoroughly mixed together transfer to an oiled & floured baking dish 9-10″ by 12-14″. Bake at 325°F for 30 minutes. Allow to cool, then remove from dish onto a surface lightly dusted with powdered sugar.

Allow to cool completely, then cut into about 40 small finger-length bars. These bars keep well at room temperature but do better in the fridge in a closed container.

Peanut Butter Cookies

50-60 cookies

Potency: less than 1/2 teaspoon/cookie

Combine and blend until light:
1/2 cup soft Marijuana Butter
1/2 cup Turbinado sugar
1/2 cup commercial brown sugar

Combine and blend into sugar/butter mixture:
1 cup organic peanut butter
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract( Option: 1 teaspoon Marijuana extract like cognac or rum)

Sift then measure 1.5 cups organic all-purpose flour and add gradually to the cookie mix, working it in until the dough is stiff & blended. Chill for an hour, then roll into little balls by hand, flattening them with a fork onto a lightly oiled (peanut oil, of course) cookie sheet. Brush lightly with honey thinned with a little vanilla extract.

Bake at 375° F for 15-20 minutes.

MAJOR HINT: Place all cookies & other things baked with Marijuana butter on hard, non-absorbent surfaces to cool, or else you’ll lose a lot of the potency to the paper towel & trash can.

Extra cookie sheets, large flat pans, even aluminum foil works fine, and the excess butter can be wiped up with a slice of bread after the cookies are cooled & removed to their permanent home.

Maui Bread Pudding

6 Servings

Potency: @ 1/2 teaspoon/serving

Make 1.5 cups of bread crumbs from fresh bread, such as you may have just used to wipe up from a cookie bake ( see above). Otherwise just use any good fresh whole grain bread.

Mix with 1 cup milk and heat together in a small saucepan for a minute or two. Set aside to cool.
In a large bowl blend:
1 cup drained unsweetened crushed pineapple
1 egg yolk ( set aside white )
1/2 cup granulated honey or turbinado sugar
1.5 Tablespoons vanilla extract
(Option: Use a Marijuana Rum extract)
2 Tablespoons Marijuana butter
1 Tablespoons Lemon juice
1 Tablespoons grated Lemon peel
1/4 cup crushed Macadamia nuts
1/2 teaspoon each of grated nutmeg, ginger, and cinnamon

Take reserved egg white, add pinch of salt, and whip until stiff. Fold into the mix in the bowl along with the cooled bread/milk. Transfer blended batter to a lightly oiled baking dish and bake at 400°F for 30-40 minutes until lightly browned on top. Remove and allow to cool for an hour or so.

Ginger Snaps

About 75 cookies

Potency @ 1/2 teaspoon/cookie

Combine and whip until light:
1 cup turbinado sugar
1 cup butter- 50/50 Marijuana & Regular
Blend together and beat in
1 large egg
1 cup molasses
1 tablespoon apple cider vinegar
1/2 teaspoon Ginger Extract or
1 Tablespoon powdered ginger
Sift and measure 4 cups organic all-purpose flour into a bowl. measure & blend in
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon grated orange peel

Blend the moist and dry ingredients, and allow to rest for an hour or so. Blend again and then roll out very thinly on a lightly floured surface. Cut into whatever shape you like, the equivalent of a 2-3″ round cookie. Bake at 350° F for 8-10 minutes.

Quick & Easy Cookie hint – Take any rolled cookie mix from the supermarket cooler section, open the package and peel apart the cookie dough. Take 1/2 teaspoon Marijuana butter and work into each cookie patty using a fork, then pat it back into shape using your hands.

Simply bake as directed and enjoy!

Classic Brown Betty

6 Servings

Potency: 1/2 teaspoon/serving

Combine in a bowl:
1 Tablespoon Marijuana butter
2 Tablespoon regular butter
1.5 cups dry whole grain bread crumbs

Lightly oil a 9-12″ diameter baking dish and press about a third of the crumb-butter mix onto the bottom. Set aside the remainder of the mix.

Prepare & set aside:
1/2 cup currants or raisins
1/2 cup thawed concentrated frozen apple juice

Peel, core and dice into small pieces 2-3 firm baking apples to make:
2.5 cups chopped apple
Blend together in a separate bowl:
3/4 cup Turbinado sugar
1 Tablespoon grated Orange peel
1/2 teaspoon each of salt, clove, cinnamon & grated nutmeg
1 Tablespoon extract such as vanilla or Marijuana/Cognac

Put half the chopped apples combined with 1/4 cup currants or raisins into the bowl on top of the pressed crumbs.

Drizzle with a little Lemon juice, then sprinkle with 1/2 the sugar/spice mixture, then top evenly with half the remaining crumbs. Press down lightly with your fingers, then add the remaining apples & currants or raisins, drizzle with lemon juice, top with the remaining sugar blend. DO NOT press down.

Take the 1/2 cup apple juice concentrate and moisten the surface as evenly as possible. Finally add the remaining bread crumbs, making a top layer which will brown nicely.

Place covered dish into a 375° F oven for 35-45 minutes, then remove cover and raise the heat to 400° F, and allow to brown for 15-20 minutes more. Cool before serving. Wonderful with a good whole bean vanilla ice cream.

Zesty Bread Pudding

6 servings

Potency 1/2 teaspoon/serving

Combine and allow to soak:
1 cup dry whole grain bread crumbs
2 cups whole milk
2 egg yolks
1.5 Tablespoons grated lemon peel
1 Tablespoon Lemon juice
Cream together:
1/2 cup turbinado sugar
1 Tablespoon Marijuana butter
3 Tablespoons regular butter

Stir everything together and pour into a baking dish wiped very lightly with a bland oil. Bake at 375° F for 20 minutes. Allow to cool and serve with fresh strawberries and sprigs of mint.

Simple Toffee

Servings: @ 24

Potency: 1/2 teaspoon/serving

Combine
1.75 cups Turbinado sugar
1 cup whole cream ( not half & half)
1/8 teaspoon Cream of Tartar

Stir together until the sugar is dissolved, then cook over high heat in a heavy saucepan for about three minutes at the boil.

Remove from the heat and add:
4 Tablespoons Marijuana butter
4 Tablespoons regular butter

Replace on the heat and cook until the toffee is light brown and quite thick. If you have a candy thermometer the mark is 290° F; if not, it is the hard crack stage.

Remove from the heat and stir in:
1 teaspoon Vanilla extract, Marijuana rum extract, or extract of your choice

Pour the toffee into a lightly buttered Pyrex dish and allow to cool thoroughly.

When cold cut into about 24 pieces.

Marijuana Pastry Crust for Quiche and Pies

YIELD: two 9 to 10 inch crusts

POTENCY: 3 teaspoons per crust

This is an excellent short crust for quiche. It’s very light and crumbly, and works well at any altitude. You don’t roll out this crust; rather, you pat it into shape in a buttered pie pan or baking dish with buttered fingers.

2 cups unbleached white pastry flour
2 tablespoons marijuana butter plus 2/3 cup regular butter, softened
Pinch of sea salt
1 tablespoon sugar

Suggestions For Preparation
Sift the flour, salt, and sugar together in a broad bowl.
Using a wide-tined fork or a dull dinner knife, blend the butter with the flour mix until you get a coarse, gravel-like mixture, then mash it around with well-buttered fingers until you have a nice grainy blend. Don’t expect a smooth mixture.

Pat the dough into a ball, wrap in a dry clean cloth, and chill in the refrigerator for two hours.
Remove the dough from the refrigerator, and pat it flat on an unfloured surface. (Whenever you are going to work a crust by hand you don’t want to flour it, because that will prevent the pieces from molding together.)

Pat the dough out in a circle with thick edges, the size of the pan bottom.

Place the dough into the pan, and pinch the dough up the sides of the pan. You may set aside a bit of the dough before beginning so that you’ll have a stockpile for repairs to this basic crust.

Finish the top edges with nice little scalloped pinches just like on Grandma’s apple pie, then prick the crust thoroughly with a fork. Prick all over the bottom and on the sides. This will prevent bubbling of the crust during pre-baking.

Set the oven at 375° and, allowing time for preheating, bake the crust for 10 minutes.

You now have a finished crust, which you can fill and continue cooking, or which you can freeze.

Rich Marijuana Pastry Crust for Pies and Tarts

YIELD: 12 slices

POTENCY: 1/2 teaspoon per slice

This crust is much richer than the preceding crust.

Ingredients
2 tablespoons marijuana butter, softened
2 tablespoons regular butter, softened
1 cup whole-wheat pastry flour
1 large egg
2 egg yolks
Pinch of salt
1/4 cup turbinado (unrefined) sugar

Suggestions For Preparation

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 two hours.

Work this dough into your pie pan with lightly buttered fingers. Poke holes in the bottom and sides with a fork.

Bake in a 400° oven for five to seven minutes if you are going to fill and bake some more, which you would do if you were using this crust in a tart recipe.

If you are going to fill a completely baked crust, as in the case of High Lime Pie, bake at 375° for 20 minutes.

NOTE: This recipe makes one l0 inch crust, with about 1 teaspoon of potency per slice. To cut the potency, use half marijuana butter and half regular butter.