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Cooking with Cannabis




So far, we’ve got a few nice recipes.


This one is an old-time favorite from the 1954 Alice B. Toklas Cook Book,

HASCHICH FUDGE

(which anyone could whip up on a rainy day)

This is the food of paradise- 0f Baudelaire’s Artificial Paradises: it might provide an entertaining refreshment for a Ladies’ Bridge Club or a chapter meeting of the DAR. In Morocco it is thought to be good for warding off the common cold in damp winter weather and is, indeed, more effective if taken with large quantities of hot mint tea. Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one’s personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better if you can bear to be ravished by “un evenouissement reveille”

Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverised in a mortar. About a handful each of stoned dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of canibus sativa can be pulverised. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into balls about the size 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 Aztec flavour.

STEP ONE. BASIC CANNABUTTER RECIPE.

Take four ounces of chopped leaf or two ounces of heads, and an equal
quantity of ghee or butter and place in a vessel. Add a pint of water, and
slow boil for 1 – 3 hours allowing the fat molecules to dissolve most of
the THC.

Leave saucepan to cool and settle, then place in the refrigerator.
Wait until the butter sets, then take the layer of cannabutter off the
stinking brew. Most of the THC will be concentrated in the cannabutter.
Refrigerate for later use.


STEP TWO. CHOCOLATE MAJOON

Take 2 lbs. of sugar, and adding a little water, place it in a saucepan
over a stove. When the sugar dissolves and froths, two ounces of milk are
added;. A thick scum rises and is removed. More milk and a little water are
added from time to time, and the boiling continued about an hour, the
solution being carefully stirred until it becomes an adhesive clear syrup,
ready to solidify on a cold surface.

Four ounces of powdered chocolate are stirred in, and lastly the
cannabutter is introduced, brisk stirring being continued for a 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 slab where it
solidifies into a thin cake, which is divided into small lozenge-shaped
pieces.

John Freemarijuana
[email protected]
(editor of HEMP magazine)



SIL’S BUD BARS

Ingredients:
One bag of Hershey’s Chocolate Chips
A quarter cup of powdered sugar [ optional: if you want it sweeter 😉 ]
A quarter ounce of your best buds

In a double boiler, melt the chocolate chips until slightly chunky.
Then in a blender, put buds in until they are finely chopped. Then add
the chopped buds into the chocolate. Add sugar if you want. Mix all
together, let it stay on heat for about five minutes. Take off heat and
let cool slightly. Grease a baking sheet or a candy bar shaping pan and
pour the mixture into it. Freeze the chocolate mixture until completely
firm.(Keep away from baking soda otherwise it will get that weird baking
soda taste.) Cut into two inch bars. Then Enjoy!!

I put the minimum amount of buds in the recipe, of course you can use
more. About three or four bars should give you a good buzz.

Submitted by [email protected]


OK, this is a simple one, good if you only have a small bit of weed to cook.

REGULAR COOKIES (tips)

Just make a regular chocolate chip cookie batch, your very favourite kind.
Then look at the weed you’re gonna cook with and decide how many cookies
you’d like it to make. So if you’ve got say a couple joint’s worth, make
maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you’ve got
just enough for one cookie.

Then to make sure all the THC is properly isomerized by heat (something I’m
not sure would otherwise happen given the short cooking time and relatively
low mid-cookie temperature), saute the weed in a bit of vegetable oil in a
little pan or pot at a low-med temperature ’til it’s nice and aromatic and
getting just a bit crispy and darker, but *not* to the point of toasted,
brown, or god forbid, burnt in any way. Cool the oil/weed mixture down,
then add however may cookies’ worth of dough to the pan, mix it all up to
get all the weed and now-psychoactive green oil blended in, and then dollop
out your special green cookies onto the baking sheet along with their paler
non-psychedelic brethren and bake away!

Hint: don’t use too much oil to precook the weed, or the cookies will be
too, well, oily.

Variation: don’t use any oil at all to precook the weed, just stir it
around in a dry pan, being again very careful not to burn any. I’m not sure
which works best in terms of THC utilization – with oil or without, but I
feel a bit safer using some oil because the heat is more evenly distributed
and there’s less chance of burning.

This last technique, cooking the weed in a dry pan, is from the famous early
70’s primer “A Child’s Garden of Grass” and does work very well if you’re
careful not to burn, allowing you to add the isomerized toasted grass to
almost anything. I particularly like sprinkling it on toast with butter and
honey. Yummy!

submitted by Derrick Pohl, Vancouver


The good doctor put this recipie on some broadsheets and handed them out at a Folk Music Festival. The organizers got upset, so doc 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 10cm long from the main and 8cm long from the side shoots to get flower sites to proliferate, right?
What to do with ‘useless’ leaf while waiting for females to bloom?

STONEY BROWNIES

  • 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. Over low heat, melt butter and chocolate stirring constantly. Remove from 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 squares according to bravado. Lasts 6 hours.

Submitted by Doc Wright


A fantastic way to enjoy chocolate and THC!


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 decorettes, chopped blanched almonds, or sweetened powered
    cocoa to roll the truffles in.

To make Green Butter: take at least 4oz. of shake leaf ( a good place to use
up those harvest trimmings) place it in a pot with approximately 8 cups of water.
Bring this to the simmering boil and add 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 rinse more of the butter off the leaf: I use a potatoe ricer to
squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier
to work 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 the remaining liquid.
Use the Green Butter in receipes, or can eat on toast, etc., potent at this stage!
You can freeze the Green Butter in a covered container 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 much as possible without letting it
harden. Take about one to two tablespoons of the hot chocolate mixture and
stir into the egg yolks to warm them before adding to the rest of the chocolate
mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to
cool and then put in the refrigerator to harden. When it firms up. use a spoon
(I use a melon baller) to scoop up enough to make a ball about one and a
half inches in diameter. Roll the ball in your palms. to form a ball. Then roll
the ball into the chocolate decorettes or almonds or whatever. Place in little
paper cups for presentation.

Tips: To make superfine granulated sugar ( if you don’t want to buy it) place
regular sugar in a blender and whiz it- but not too much or you’ll end up with
powered sugar.

Also, I try to make several flavored batches at a time and “match” the
stuff I roll them in with the type of flavored liqueur. For example, with the
Gran Marnier I use the choc. decorettes; with Frangelico, almonds, and
Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there
are a zillion combinations.

These make perfect holiday gifts for those ‘special’ friends.
The Truffles freeze very well for storage.

submitted by Linda Wright



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 more hot 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 squres 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.

submitted by Allan
Schmidt
.



SCOOBY SNACKS

  • 2 cups flour
  • 2 eggs
  • 1 cup quaker dry oatmeal
  • 1 tbl vanilla
  • 1/2 cup cocoa
  • 1/2 cup sugar
  • 1/4 pound (1 stick) butter
  • 1 tsp walnut extract
  • 1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing
bowl.
If there is not enough liquid to mix all ingredients after 5 minutes of
stirring, add a tiny amount of milk to aid in mixing of remaining
ingredients.
Taste batter before cooking and adjust amount of sugar to your liking.
Place on a lightly greased cookie sheet and bake for 8 to 12 minutes,
depending on how large you made your cookies. Can be cooked for a shorter time for
chewier cookies, or a longer time for drier, crisp cookies.

Submitted by [email protected].



CARAMEL CORN, Tasmanian Style

Ingredients
(amounts vary with amount of butter used)

  • A fair wad of ready prepared butter (I find it works better if no
    water is added in this recipe, and use freshly prepared butter if possible.)
  • 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 mentioned above,
don’t
use water in the recipe as the butter works better when freshly made rather
than having sat overnight.

Slowly add brown sugar, making sure that the stove is only on low
heat.
Don’t strain the butter, as the sugar caramelizes around the pot.

When the sugar is completely dissolved, and is going to a
toffee-type
texture, take off heat and allow to cool for a moment, but make sure it
stays liquid. If you want some variety, then add some ice cream topping ? I
find that either Caramel, Strawberry or Blueberry work best.

Prepare the popcorn in the usual manner.

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

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

submitted by Tom Wright



Smooth & Creamy choclopottie ice cream

Ingredients:

  • 6oz. 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.
Using a rubber spatula fold pre-whipped cream into the above mixture.
Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins.
Serve 3 scoops on small dessert plate and top with chocolate
shavings.

Submitted by Dominic Fleet





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