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Pure, Natural Coca Leaf – A Healing Gift Of The Divine Plant


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Cannabis Cocktails from the 1980s

“Marijuana Foods” illustration by Pat Krug

Back in 1981 my wife Lisle and I began experimenting with alcohol extracts of Cannabis for medical needs, and created a number of simple recipes using using Cannabis buds and good quality brands of liquor. These recipes later became part of “Marijuana Foods”, published by Simon & Schuster in the early 1980’s.  The book is still being published in its original form by Ronin Press in 2017 under a new title. While the language of this old book is outdated, the extract recipes are still valid, and are still a pretty cool way to enjoy Cannabis.

What Is This Young Woman Eating !!!???

Herbal Marijuana Liqueurs (from Marijuana Foods by Bill Drake 1981)

The delightful taste of sweet sinsemilla can be captured deliciously in any liqueur, but there are several combinations that work like a charm. These delightful little potions are probably among the nicest ways of using Marijuana either medicinally or for sheer pleasure. Preparing a good marijuana liqueur is a two-stage process.

First you must prepare the alcohol extract of marijuana. Vodka makes an excellent base, Scotch is sophisticated, grain alcohol is effective but harsh, blue Agave tequila is a treat, and heavy, dark rum is excellent, particularly 181 proof. Any 60 proof and above alcohol beverage can serve as an extract base, but the more sugary varieties low on alcohol (40-60 proof) do not do as good a job as the higher proof whiskies, rums, tequilas, vodkas and the like.

Decide how potent you want your liqueur to be. A ratio of 1/4 – 1/2 ounce of good buds to 1 quart of alcohol base results in a super effective liqueur. For weaker marijuana, you may have to use an ounce or more of marijuana to a quart of base.  If you don’t have homegrown sinsemilla, any other good-tasting, good-smelling marijuana will do. The taste of the marijuana you use in making liqueurs is important, so stay away from musty-smelling marijuana and from wild weed.

To Prepare The Base

Heat the alcohol in a double boiler on an electric burner. Remember, you can’t heat alcohol directly on an electric burner and you can never use a gas burner.

When the alcohol comes to a slow simmer, turn off the heat. If you have a candy thermometer, use it to determine when the alcohol has reached 180 F, and then remove from the heat.

Now add the Buds and let them steep for 30 minutes, then pour the mixture into either a large-capacity Thermos if you have one, or a couple of big canning jars with sealing lids if you don’t.

Add a pinch of powdered Vitamin C ester. Don’t use a crushed Vitamin C pill, but instead use pure crystalline Vitamin C ester available in most health food stores or pharmacies. The Vitamin C helps keep your extract base clear; without it you often get a muddy brown liquid.

Put the cap on loosely until the bottle is fully cooled, then close it tightly and set the jug aside. Let the liqueur mellow for a 24 hours with the marijuana steeping, and then decant the liquid into a fresh, clean jar or bottle, setting the marijuana aside. This will be your Marijuana alcohol extract base, or perhaps your final product.

The marijuana you’ve set aside should not be thrown away. For reasons we haven’t been able to determine, the tincture extraction process just described sometimes absorbs all the potency of the marijuana, while other times it absorbs most but not all of it, and the buds remain potent enough to make quite respectable marijuana butter.

Flavoring The Alcohol Base

After producing the tincture, you can decide whether to make it sweet, to add other flavors, or to leave it as it is. To make an easy, classic sweet liqueur base, take equal parts of honey and water. Heat the water to a boil, remove it from the heat, and stir in the honey. Be discriminating about the honey you use. Many supermarket honeys have little taste and sweetness. That’s because the bees have been fed on sugar and water only – no flowers. Many other honeys may have a taste that works well on toast but is a disaster in blend with the flavors of the food it’s sweetening. Good organic clover, sage, tupelo, or orange blossom honeys are wonderful. By the way, when measuring honey, if you first lightly coat the spoon or cup lightly with a bland oil like grape seed oil the honey will all pour right out.

Extracting Herbal Flavors

Now to think about which herbs to add to the liqueur . . . If you’ve had the pleasure of growing your own herbs, you need no prompting to use fresh herbs in every endeavor. If you don’t have any fresh herbs on hand and want to try a few good marijuana herbal liqueurs right away, there are many flavorings that you can use instead of fresh herbs.

Prepare the herbs for flavoring in the appropriate way. Generally, fresh aromatic leaves are lightly crushed in the fingers, seeds are ground till cracked but not reduced to a powder with a mortar and pestle, peels are lightly bruised with a wooden mallet on a cutting board. Place the herb in a heatproof glass jar and add a pinch of vitamin C.

Then, heat the alcohol as described for the marijuana base, using the same precautions – NO OPEN FLAMES – and pour over the prepared herb till it’s just covered with hot alcohol. Close the jar lightly and let the mixture set for 24 hours in the dark.

After the 24 hour blending period, uncap the alcohol marijuana tincture and add the herbal alcohol tincture, and the sweet syrup if you intend to do so, then re-close the container tightly and let it stand for 10 to 14 days.

Orange, lemon, and grapefruit peels are such wonderful flavoring ingredients. It’s always important to use skins from fruit grown without toxic sprays, and packaged without toxic dyes, because the liqueur-making process will concentrate these chemicals right along with the essential oils and essence of the citrus peel.

Marijuana Marin

Fennel grows wild in many parts of the country, but nowhere so prolifically as in northern California. Marijuana Marin is an appropriate name for this mellow liqueur.

Take 2 tablespoons of sun-dried fennel seed, and crush lightly with a mortar and pestle to release the aroma.

Take the peel of 1/2 orange, preferably a ripe, sweet organically grown Valencia, and slice into 1/4 inch strips.

Bruise with a mallet, but don’t crush.

Put the fennel and orange peel into a jar or Thermos bottle, and sprinkle in a pinch of vitamin C. Cover the contents with warm alcohol, close the jar or Thermos tight, and set aside for 24 hours.

After 24 hours, pour the mixture into the prepared marijuana base (vodka is best), along with honey/water syrup to taste – approximately 1 cup will do for 1 quart of fresh alcohol – and steep for two weeks.

After two weeks, strain off the liquid and store it in a dark bottle in a cool but not cold place. This is a nice dessert liqueur with custards and pies.

Cannabis Creme de Menthe

It’s so easy to grow a little mint, particularly in the spring and summer in a cool, moist place around the house, that it’s hard to imagine anyone who can’t get some nice fresh mint to use in making this fine cordial.

Use 3 tablespoons fresh crushed peppermint or orange mint leaves, 1 tablespoon lightly crushed caraway seeds, and the lightly bruised peel of 1/2 organic orange, cut into 1/4 inch strips. Sprinkle all with a pinch of vitamin C.

Steep in hot alcohol for 24 hours in a closed heatproof jar or thermos, using just enough alcohol to cover the herbs.

After 24 hours, strain off the liquid and discard the fennel seed, the mint, and the peels. Add the liquid to the appropriate amount of marijuana alcohol base (vodka is best), depending on your own taste for the right proportion.

Then add 1 tablespoon fresh crushed mint to the marijuana base mix. Add honey/water syrup to taste, in the ratio of about 1 cup syrup to 1 quart alcohol, then set the whole thing aside to steep for two weeks. Finally, filter out all the flavoring herbs, and store the liqueur in a dark bottle in a cool dark place.

Scotch Budz

When the Scots gave us Scotch, it’s unlikely that they were thinking about whether or not it makes a good base for marijuana liqueur, but with the right luck in mating marijuana to whiskey blend or, better yet, to the proper taste of malt Scotch whiskey, you can produce a fine liqueur reminiscent of Drambuie, the drink devised by the Bonnie Prince Charlie.

Smell your buds to get an idea of whether you want a light Scotch blend like J&B or a heavy malt whiskey like Glenfiddich. Then make of marijuana base using 1/4 ounce sinsemilla buds and a whole bottle of Scotch whiskey.

Also prepare 2 tablespoons crushed aniseed, sprinkle with a pinch of vitamin C, and cover with warm Scotch, and allow to steep in a closed heatproof jar overnight.

Next day, add 1/2 cup honey syrup, the steeped aniseed and its liqueur to the pint of marijuana base. Steep closed for two weeks, then decant, carefully straining out the tiny aniseed using several layers of cheesecloth.

Store the liqueur in a dark bottle in a cool dark place.

Tequilajuana

Many people prefer tequila to any other alcohol base for marijuana. Its woody aroma with a suggestion of lemon makes an excellent background for marijuana liqueur.

Take 1/2 ounce of fine buds and pack them into a 1.5 (or so) quart Thermos bottle. Heat 1 quart of good tequila not the cheap stuff, in a double boiler as described earlier, on an electric burner only, and using the same precautions.

Sprinkle a pinch or two of vitamin C over the buds, then pour the hot tequila over them, and close the Thermos. Allow to stand and blend for two weeks.

After two weeks, drain off the emerald aromatic tequila, and store it in a dark bottle in a cool dark place.

Don’t forget – don’t throw away the marijuana. Test a little of it to see if you can make marijuana butter with it.

Lemon Ganja Brandy Liqueur

Brandy also makes a good base for marijuana liqueurs, but it will do a better job of picking up the potency if it is blended half and half with a good vodka.

Make 1 quart marijuana brandy extract using 1/4 ounce sinsemilla buds, 1 pint brandy, and 3 pints vodka. Sprinkle with a pinch of powdered vitamin C. Heat to a low simmer in a double boiler – no open flames.

Add 3/4 cup fresh lemongrass or lemon verbena, lightly crushed. You may substitute the fresh peel of an organic lemon if you want, but the two lemon herbs have a nice subtlety.

Lemon Grass is available at many Asian markets, whereas Verbena can be easily raised indoors or out. Decant into a large Mason jar and allow to cool. Steep for 24 hours, then filter.

Add 3/4 cup honey syrup to the marijuana brandy base. Allow to stand closed for two weeks. Re-filter the liquid and store in a dark place.

Glasnost Chili Liqueur

Pour a quart of Stoly pepper vodka into the top of a double boiler. Add several buds or approximately 1/4 ounce Marijuana, plus a few twists of lemon peel.

Barely simmer over low heat for half an hour (no open flames), then transfer to a thermos and allow to steep for 24 hours.

Decant into a nice bottle, straining out & reserving the Marijuana for butter, and store away from the light. Label the bottle clearly – this is potent stuff!


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

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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 my 1981 book “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 my wife 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)
Sweets_blog
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 tract 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.