Canna-Guacamole

Ingredients:


1 fresh red chile
 juice of 2 limes 
1 tbsp extra virgin olive oil or 2tbsp bud butter
3.5 grams finely chopped or ground cannabis 
3 large ripe avacados
1/2 cup very finely chopped onion




Directions:


1. Everything needs to be mixed together apart from the avacados and onion and left to stand for about an hour. The lime juice will react with the rest of the ingredients to draw out the flavors and THC. 

2. The avacados and onion can then be added and mashed up. A hand blender will give a really smooth mix.

3. Usually serves with tacos, heated pitas, or as a dip. Guacamole is best enjoyed fresh, but this can be kept chilled, for up to three days, because the lime juice prevents the avacados from turning brown. 

Cannabis Milk

Ingredients:

AN OZ OF TRIM LEAF 12 OZ COCONUT MILK 24 OZ  HIGH FAT MILK CROCK POT Directions: SIMMER ALL INGREDIENTS ON LOW HEAT MINIMUM 2 HOURS, STIR FREQUENTLY USE CHEESE CLOTH TO STRAIN PLACE IN FRIDGE FOR MINIMUM 3 HOURS TO FULLY SET

Pancakes

Ingredients:

1/4 cup of flour 2 tablespoons of baking powder 2 teaspoons of sugar 1/2 teaspoon of salt A pinch of cinnamon 2 tablespoons of oil 1/2 cup of water 3/4 cup of cannabis milk <---- refer to cannabis milk recipe on this blog Directions: Pre-heat griddle or frying pan while making the pancake batter. Do this on a medium high flame. Put all of the dry ingredients into a large bowl and mix thoroughly. Combine the wet ingredients in a separate bowl. Mix well. Pour the wet mixture into the dry one and blend. Minimal stirring is required, and the batter should be somewhat lumpy. This makes the pancakes light and fluffy. If you beat the batter smooth, your pancakes will be tough n' chewy.            Oil griddle slightly - pour batter. Flip the pancakes when the surface bubbles up. Note: You may need to lower the heat a little to keep the pancakes from burning, but the higher the heat, the lighter the pancakes.

Dooby Snacks

Ingredients:




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

Directions:
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.

Bud-nana Bread

Ingredients:

1/2 cup bud butter
2 cups all-purpose flour
3 over ripened bananas
1/2 cup sour cream or milk
1 cup sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon vanilla
1 Cup of finely chopped weed


Directions:
Preheat oven to 350 degrees.
Beat the margarine, eggs, sour cream (or milk), and sugar in a large bowl.
Add baking soda, weed, and vanilla.
Add flour slowly while beating.
When mixed, add the bananas and beat until mostly smashed.
Place in a greased loaf baking pan and bake for one hour.

Bud Butter

Cooking with weed offers an alternative to inhaling marijuana smoke to get high. By using "Bud Butter" in your recipes you can consume the marijuana in a tasty way.

Here's one recipe for Bud Butter:

Ingredients
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana

Method
Melt the butter in a sauce pan until it's simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana. I suggest a tea strainer as it is designed to remove small debris.
Chill until solid. 

Note:  The left over bud is perfect for cakes, brownies, cookies etc. However, if you insist on smoking it then you will definitely need to dry it out first. Try wrapping it in a few paper towels and placing in a heavy book.