Stoniest Fudge Marijuana Recipe

This is the stoniest fudge you’ll ever eat! You will need:
4 cups sugar
2 5oz cans evaporated milk
1 cup Ganja Butter
1 12 oz. package semisweet chocolate chips
1 7 oz. jar marshmallow creme
1 tsp. vanilla
a candy thermometer — important!
a 13x9x2″ (or close to that) square/rectangular dish

first, combine the sugar, milk, and Ganja Butter in a large pot. cook and stir on medium high until it begins to boil, then reduce to medium heat. continue to stir until the temp reaches 236 degrees (i told you the candy thermometer was important!) it should take about 12 minutes. Don’t burn it!

remove the big pot from the heat and stir in the chocolate chips, vanilla, and marshmallow creme. tip: if you have a microwave, nuke the marshmallow creme for about 20 seconds first — that will make it come out of the jar easier.
stir until well blended, pour into the pre buttered dish…this should make about 50 1.5 inch squares.
each square is good enough for one person or two lightweights… enjoy!

Popularity: 5% [?]

Sesame Seed Weed Cookies Recipe

3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. grass [marijuana]

What to do:

Toast the grass until slightly brown and then crush it in a mortar
Mix crushed grass with all other ingredients, in a skillet
Place skillet over low flame and add 1 tablespoon of salt butter
Allow it to cook
When cool, roll mixture into little balls and dip them into the sesame seeds

Popularity: 1% [?]

Marijuana Butter Recipe

How to make marijuana butter

1 bag of shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts

It’s always best to use the best leaf you can find. The more potent the shake, the more potent the butter.

Step 1: Put your 5 pounds of butter/margarine into the stock pot.

Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)

Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.

Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)

Step 5: Stir with a wooden spoon occasionally.

Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)

Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)

Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.

Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.

Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.

Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.

Step 11: I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.

You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.

Popularity: 5% [?]

CanaBanana Bread Recipe

1/2 cup shortening
2 eggs
1 teaspoon lemon juice
3 teaspoons baking powder
1 cup sugar
1 cup mashed bananas
2 cups sifted flour
1/2 cup chopped grass
1/2 teaspoon salt
1 cup chopped nuts

Mix the shortening and sugar, beat eggs, and add to mixture. Seperately mix bananas with lemon juice and add to the first mixture. Sift flour, salt, and baking powder together, then mix all ingredients together. Bake for 1 1/4 hours at 375 degrees

Popularity: 1% [?]

Weed Omelette Recipe

~Ingredients~
2 medium sized eggs
1/8oz weed
1/2cup Bud Butter (I call it Budder)

~Materials~
1 frying pan
1 medium sized bowl
1 spatula
1 fork
1 plate

(optional)
diced ham
diced turkey
diced bacon
diced cheese
seasoning (if you don’t like the taste of marijauna)

1) Preheat stove at a high/medium level. Grease pan with Budder and place on the eye. Stir eggs in bowl until you cannot see the difference between the egg white and the yolk.

2) Pour eggs onto hot pan. The eggs should cover the pans surface when poured, if not move the eggs around until they do.

3) When the eggs have solidified on the bottom (enough to flip with out breaking), place the fillings in the center of the eggs. Flip one side of the eggs to cover the fillings.

4) Cook until fillings are cooked thoroughly*. Place your omelette onto a plate and enjoy the flavors.

Popularity: 1% [?]

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