INGREDIENTS

Double boiler or 2 pots
1 lb unsalted butter (4 sticks / 2 cups)
1/4 oz to 1 oz marijuana buds
Strainer or cheesecloth
Small container


DIRECTIONS
  1. Using a double boiler (or two pots), melt the butter on low heat. If using two pots, fill the larger (bottom) pot with water and the smaller (top) pot with butter.
  2. Once the butter has melted, add the weed. *See the table below for estimated weed quantity.
  3. Simmer on low heat for at least 30 minutes (stirring every 5 minutes.) To extract more THC from your pot, simmer for 2-3 hours.
  4. Let the melted pot butter cool for 5-10 minutes then strain the pot butter using a strainer or cheesecloth into a small container.
  5. Cover and refrigerate your pot butter until semi-solid (or as required by your recipe.)

WEED QUANTITY
I’m sure by now you are wondering, “How much weed should I use to make pot butter?” Because weed quality varies to such a large degree, it is impossible to predict exactly how much to use in order to achieve the desired results. Therefore, it is always better to err on the “light” side until you know your tolerance to marijuana edibles. Also, because you don’t want to make pot butter everyday, it is better to make large batches. You can use the chart below for estimated butter-to-pot ratios depending on the strength of your buds. For bigger batches, simply double or triple the recipe.



Butter-to-Bud Ratios:
Weed Quality vs. Weed Quantity
 
Butter Quality Quantity (in Ounces)
1 lb (4 sticks) Strong/Dank/Chronic 1/4 – 1/2
1 lb (4 sticks) Medium/Mids/Regs 1/2 – 3/4
1 lb (4 sticks) Weak/Dirt/Schwag 3/4 – 1
1 lb (4 sticks) Shake/Leaves 1 – 2
Ingredients:
8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Yield: 48 cookies


Directions:
1. Beat the canna butter, sugar, salt and vanilla together until creamy and smooth
2. Add egg yolk and mix until completely blended, scrape down the sides of the bowl at least once
3. Add flour to mixture and continue stirring 
4. Scrape onto a lightly floured board and knead until the dough smooths out
5. Put mixture on a sheet of plastic wrap and roll into a log, wrap and refrigerate for several hours or you can freeze
6. Preheat oven to 325°F
7. Line baking sheets with parchment
8. Slice dough into thin slices about 1/8" thick and place on the sheets about an inch apart (they won't be spreading very much, but they need room for air around each cookie)
9. Bake until cookies begin to turn golden brown (no longer) around the edges- approximately 16-18 minutes



Ingredients:

  • 1 Baguette
  • 4 ½  tbsp. cannabutter
  • 4 eggs
  • 1 cup milk
  • ¼ cup sugar
  • 1 tsp. vanilla extract
  • ½  tsp. salt

  • optional: 
  • maple syrup
  • powdered sugar
  • fruit
  • whipped cream


Directions:


Lightly budder a 9 X 13 in. (23 X 32.5 cm) baking dish.  Cut the baguette crosswise at an angle into 8 slices. Each should be about ¾ inch (2 cm) thick.   
Now spread the butter onto a single side of each of your 8 slices and then arrange them butter side up in your prepared baking dish.
Next, combine the eggs, milk, vanilla, sugar, and salt.  Pour the mixture over the bread and press slices down into mixture to soak up remaining liquid. Cover the dish and refrigerate for 6-8 hours.
When ready to cook, preheat your oven to 350°F (180°C). Once preheated, place the uncovered baking dish in the oven and bake for 45 minutes or until the tops are golden brown. Cover with maple syrup. Serve.

Optional:
After baking, drizzle with maple syrup, dust with powdered sugar, cover with fruit, or sweeten with whipped cream



Step-by-step instructions on how to roll a blunt from the classic movie, KIDS.
Click Here
Ingredients:
  • 1/2 cup (1 stick) weed butter, room temperature 
  • 1 tablespoon chopped flat-leaf parsley 
  • 1 tablespoon chopped fresh dill 
  • 1 tablespoon chopped scallion 
  • 1 tablespoon fresh lemon juice 
  • Kosher salt and freshly ground black pepper 
  • 24 littleneck clams, scrubbed 
  • Lemon wedges

Preparation:

Mix first 5 ingredients in a medium bowl until well blended. Season weed herb butter to taste with salt and pepper. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible. Dot clams with herb cannabutter; let stand until the budder melts. Serve warm with lemon wedges alongside for squeezing over.
Ingredients:
1 pound carrots, peeled, sliced 1/8-inch thick
2 tablespoons water
4 tablespoons Cannabutter
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh marijuana shake, if desired


Directions:
Combine carrots and water in 10-inch skillet. Cover; cook over medium heat until carrots are crisply tender (5 to 6 minutes). Uncover; stir in weed butter and cinnamon. Continue cooking, stirring occasionally, until carrots are tender (5 to 6 minutes). Season with salt and pepper. Sprinkle with weed shake, if desired. Serve immediately.

Ingredients:


8 tablespoons marijuana butter, room temperature
1 teaspoon dried parsley or weed shake
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying


Directions:



Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the weed butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.








Ingredients: 
3/4 cup melted weed butter
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1/2 teaspoon each of ground cloves, ginger and salt
1 teaspoon cinnamon
Extra sugar for rolling


Directions:
1. Combine weed butter, sugar, molasses and egg in large mixing bowl
2. Combine flour, baking soda and spices in medium bowl
3. Add flour mixture to ganja butter mixture and stir until well combined
4. Put in refrigerator until dough has hardened.
5. Scoop out dough (Ice cream scoop works well for this) and roll into 1 inch balls
6. Roll balls in sugar and place on cookie sheet - spaced apart.
7. Press down slightly on cookie dough with the bottom of a glass or jar
8. Bake for 8-10 minutes in a 375 degree oven. Cool on rack.
Ingredients:
3/4 cup butter
1 1/3 cups sugar
2 eggs
1 tsp cinnamon
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
2 tsp cream of tartar






Directions:
  1. Butter should be soft but not melted; 1 to 2 hours at room temperature should work.
  2. Using a pastry cutter or a fork, cream the butter and sugar until the mixture reaches a uniform consistency and the butter is the size of small pebbles. Add eggs and continue mixing; this will help mix in any remaining butter.
  3. Combine dry ingredients and add to the butter, egg, and sugar mixture. Mix well until all ingredients are combined into consistent dough.
  4. Cool dough in refrigerator for 1 hour; dough should be firm and cool.
  5. Preheat oven to 350 degrees.
  6. On a floured surface, roll dough to 1/8 inch thickness. (Flour the rolling pin too!). Cut into shapes using cookie or biscuit cutters. Continue reshaping the dough left from each cutting until all the dough is used up.
  7. Place on ungreased cookie sheet; sprinkle with colored sugar if desired. Bake for 7 to 10 minutes until cookie edges are firm and bottom is lightly brown.
CannaButter is something that many people would love to know how to make.

Well, to be honest it is quite simple! However, you want to do it right as you're using material that is not necessarily ideal to waste. If done properly using this recipe you can maximize the quality and quantity of the CannaButter you make.So to start we will begin by listing some of the things you are going to need...

**Proper Clothing Is a MUST. When you have fats and water together they tend to be very volatile and burning your arms is not a part of this recipe. So please use HOT GLOVES and long sleeves as you may or may not accidentally burn yourself.**

Materials you will need:
- A strong grinder to grind the Cannabis material.
- A stove to heat the CannaButter.
- A medium sized heavy duty sauce pan/pot with lid. It's important to have the pot the same size as the element that it is on to ensure even heat distribution.
- A measuring cup.
- A whisk or a large fork to mix the material with the water/butter solution in the pot.
- Cheese cloth to strain the material before cooling.
- A bowl large enough to hold and cool the CannaButter material.
- A space in your refrigerator to cool and separate the water from butter.
- A heavy duty plastic wrap to handle and compress the CannaButter into a smaller, easier to handle shape.
- A freezable container to store the material
- A space in your freezer to store the finished product.

Please make sure you have all these things before you begin and have them set aside as you will need them immediately during and at the end of the CannaButter making process.

Note:
To make a strong CannaButter you will need to adjust the amount of Cannabis you use in accordance with the strength of butter you would like. It is not recommended to make weak CannaButter or reduce the Cannabis:Butter ratio as you may feel "ripped off" after you've tried the butter.
This recipe will make about 350g of medium-grade strength CannaButter.
Remember you will have a small loss when handling the material.

So with that being said,

Ingredients you will need:
- 1 lb. of unsalted butter
- 2 cups of water
- 1 oz. of premium, middle, or low grade Cannabis.
* Obviously the better product you use the better the butter will be.

That's it!
Okay, Now go get your shit together and let's cook!

To Prepare:
We'll begin by grinding the Cannabis material very very fine. Way beyond the extent that you would grind it if you were smoking it. Make your Cannabis a fine powder. Using an electric coffee grinder dedicated to the purpose of grinding Cannabis or cleaning one VERY, VERY well. It's suggest buying a rinky dink coffee grinder if you do not have one as cutting the Cannabis with scissors or grinding it with a space case grinder will not make the Cannabis fine enough.
You basically want a bowl of very, very fine Cannabis material.

Cooking:

  1. Bring 2 cups of water to a covered boil. 
  2. Once the water is boiling, add your butter and melt it in the water.
  3. When the butter is melted, reduce heat to very low so that when covered the butter will simmer but not boil. 
  4. Add the ground cannabis material to the water and butter solution and mix thoroughly, making sure to leave no clumps and or anything stuck to the bottom. 
  5. Place the lid on the pot and leave the heat on a very low setting.

The CannaButter is now ready to simmer and cook for 22-24 hours. This amount of time is important. It is required to extract the THC from the finely ground Cannabis. However, you DO NOT want to COOK the CannaButter MORE THAN 24 HOURS. After 24 hours the THC will degrade and the butter will go bitter. During this 24 hour cooking period you will need to check on the Canna Butter every few hours to ensure that the boil is not to strong and to ensure that the butter has not reduced to much. If you find the solution reducing faster than expected it does not hurt to add a few table spoons of water over the 24 hour period.

Extraction:
Once you have simmered the CannaButter for long enough, turn the heat off.
Let the solution sit for 2-4 minutes and remove it from the heat.

USE APPROPRIATE CLOTHING AS THIS IS WHERE YOU CAN BURN YOURSELF...in other words.. don't do this next step in your boxers.

You are now ready to extract the used Cannabis material from the CannaButter solution..
Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now. Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material. Squeeze and extract as much of the solution from the cheese cloth and material as possible. The butter solution is what you want, not the bi-product
which is the soggy Cannabis. Remove as much of the solution as possible into the bowl.



Cooling:
Place the bowl with the CannaButter solution into your reserved space in your refrigerator and let it cool for a few hours, even overnight. This process will separate the fats from the water. The fat being our CannaButter. During this process you will be able to see the progress of the butter as it cools, much like watching Jell-o go firm. However, you want to let it sit long enough to ensure the complete separation of the fats from the water.

Removing Your Butter and Storing:
Removing the butter from the bowl may seem a bit tricky...but will be considerably less messy if you use the Heavy duty plastic wrap to handle the now solid butter. Simply remove enough plastic and use it like a doggy bag to remove the top slab of CannaButter from the bowl. Pat dry the CannaButter to remove any excess water. Now use the plastic wrap to compress the CannaButter into a smaller more manageable size. Store in a freezable,airtight container or mason jar.
Note:
Depending on the amount of CannaButter you make, it may be better to use a slotted spoon or spatula instead of your hands.

KEEP FROZEN AT ALL TIMES.
If kept frozen the butter will not go bad or lose any potency before you get around to using it.
The butter will melt quickly once it warms up.. so handle it quickly and keep it in the freezer as much as possible.
And that's it! Now go lick clean some utensils and enjoy your CannaButter.

CannaButter can be used in a range of things and can even be used to bake goods like muffins,cookie and brownies. Some simply enjoy CannaButter on toast. Whatever you decide to use it in or on, remember that you do not want to re-cook it but baking it into something for a short period of time (about the length of time it takes to bake cookies or muffins) will not harm your CannaButter at all.

That's it! get cookin'!
This recipe was brought to you by the King Of Shiva, BobBong
Preparing of CannaButter is a recipe which will win with everyone, a great solution to those who cannot medicate with cannabis through smoking. This is something that can be used with various food items to still provide the needed relief to a medical marijuana patient. Okay, factually speaking it is very simple to create! Because if you want to use cannabis which need not be wasted.

From the proper use of this recipe one can get maximum cannabutter with quality as well. Therefore, let’s start by catalog of the materials you need to make cannabutter.

Important: When using Fats and water together, have a inclination of your ‘work-space’ being very hot-tempered and cautious to not burn your arms, appropriate clothing will be very essential. So please use oven gloves and long sleeves to stay away from accidental burning.

Materials:
  • A sturdy grinder to grind the Cannabis material.
  • Stove to heat up the ingredients.
  • A medium stainless steel sauce pan with lid. Size of pan is to be same as the stove heating element for the even allocation of heat.
  • A measuring cup.
  • A whisk or a large fork to mix the material with the water/butter solution in the pot.
  • Cheese cloth to strain the material before cooling.
  • A bowl large enough to hold and cool the CannaButter material.
  • A space in your refrigerator to chill and take apart the water from butter.
  • Heavy duty saran wrap to handle and pack together the CannaButter into a smaller, easier to handle shape.
  • A freezable container to store the material.
  • A space in your freezer to store the finished product.


Please be assured to have above mentioned items and marshal these items in an easy and accessible manner for immediate use during and at the closing stages of cannabutter making process.

Note:
To make a strong CannaButter you will require adjusting the quantity of Cannabis you bring into play in accordance with the potency of butter you would like. It is not compulsory to make weak CannaButter or reduce the Cannabis Butter percentage as you may feel “no effect” after you’ve tried the butter. This recipe will make about 350g of medium strength CannaButter. Mind it that while combining the ingredients there will be a miniature loss.

Ingredients:
  • 1 lbs of unsalted butter
  • 3 cups of water
  • 1 oz. of premium, middle or high grade Cannabis (trimmings are okay, but not as strong). The higher you go in quality of product, the better butter it will be


Well, now let’s cook!

Prep:

Start by grinding the cannabis stuff very fine. Grind the cannabis material very finely by making it coarse and separated. You have to use a grinder after very keen cleaning if you don’t have a dedicated grinder for cannabis grinding. It’s very important to have good cannabis for use.

Cooking:

Bring three (3) cups of water to a covered boil. Place the butter into the boiling water and let melt. Once the butter is melted, reduce heat to a very low setting, so when covered the cannabutter will simmer gently. Now cannabis material is to be added to water and butter solution. After adding cannabis trim, keep mixing it along with fluffing it up into pan constantly so that the whole material does not stick to the bottom and there are no clusters. After making sure that there are no clusters position the lid on the pan and keep heat on minimum temperature.

Now it’s time to cook and let cannabutter simmer gently for 1-2 hours. This much time is very important and it should not cook for more than 3 hours.

After 1-2 hours have passed, THC will be combined with the melted butter.
During these 1-2 hours you are suppose to check cannabutter with intervals. To ensure proper heat temperature remains and not to boil the ingredients, this can trim down the butter excessively.

Extraction:
After above mentioned period of time, now you have to turn the heat off. Then let the solution sit for 2-4 minutes and remove it from the heat.

As mentioned earlier as well, proper cloths usage is very important at this stage.

Now it’s ready to get extracted. Place the cheese cloth over an open bowl and ensure that when the liquid is poured through the cheese cloth will not go with it. The idea here is to strain the solution using the cheese cloth so that you will not have bits of cannabis in the solution. Most of the THC is extracted by now. Once the solution has been strained through the cheese cloth and the material collected, you will have a solution in a bowl and cheese cloth full of soggy Cannabis material.

Extract as much as you can of the solution from the cheese cloth.
Solution must be removed as much as possible in the bowl.

Cooling:
Now put the bowl of cannabutter solution in your refrigerator, at that place which was keep for cannabutter and keep it there for a few hours. As this cooling process is taking place keep a check on the progress and let it be there for the separation of fats from the water to be maximum.

Now you will be removing your butter from the bowl. As butter is solid now so it is recommended that you use heavy duty plastic wrap for it. Collect as much solid cannabutter material from the bowl and drain the excess water (it should look gritty and dirty). Remove surplus of water by patting dry the cannabutter. Now form cannabutter with the help of plastic wrap in a better size to get compressed. Store it in an airtight and freezable container.

The point of getting butter to freeze here is that it never loses its potency, so it can be used or kept for longer time. So it’s clear that melting will take place quickly once it’s warmed. Now it’s ready for you to enjoy!

Use of canna butter can be in things like to bake muffins, cookie and brownies. Keep in mind that when you want to have a lick of canna butter, don’t just cook it, bake it a bit and it’s as good as it was at the time of cooking.

This recipe will guide you through making a marijuana chai masala tea.


Step One Ingredients:

  • 1 Tbsp fennel or anise seeds
  • 6 green cardamom pods
  • 12 cloves
  • 1 cinnamon stick
  • 1/4" ginger root, sliced thin
  • 1/4 tsp black pepper corns
  • 2 bay leaves
  • 7 Cups water



Step Two Ingredients:

  • 1/4 - 1/2 oz. ground marijuana
  • 2 tbsp Darjeeling tea (or, the tea of your choice)



Directions:
  1. Add Step One ingredients to a medium-sized saucepan
  2. Boil 5 minutes
  3. Steep 10 minutes
  4. Add Step Two ingredients
  5. Simmer 5 minutes


Add:

  • 6 Tbsp honey or brown sugar
  • 1 Cup milk


Filter out the herbs and spices, use filtered spoons, or leave in. (They won't hurt you!)


Serves 8

Enjoy!
Ingredients:
  • 3 cups of vanilla soy milk
  • 1 or 2 fresh buds (ground)
  • 1 dash of cinnamon
  • 1 scoop of Ovaltine or Cocoa

Directions:

1) Put all ingredients into a small pot and place on stove
2) Set stove to high for one minute, reducing heat to medium for anoter minute, then simmer for 5 minutes, the longer you simmer the better effect.
3) Pour through a small strainer into mugs or use filtered spoons
4) Serves 3
Ingredients:
  • 1 tbsp. star anise
  • 1 tbsp. cloves
  • 2 tbsp. cardomom
  • 5 tbsp. blanched almonds (ground)
  • 1 tsp. poppy seeds
  • 4 tbsp. cinnamon
  • 1 cup ground cannabis
  • 1 cup rice milk*
  • 2 cans full fat coconut milk
  • 1/3 cup pure maple syrup
  • 7 rose petals
* Any milk will work.


Directions:

  1. Pour both milks into a large sauce pan, stir over medium heat. 
  2. Beginning with the cannabis, add all other ingredients one at a time- stirring constantly. 
  3. Simmer on low heat for roughly 20 min.
  4. Strain mixture through cheesecloth, tea strainer, or use a filtered spoon. Serve.

Serves 3
Ingredients:

  • 3-5 Tablespoons of shake, trimmings, or ground bud
  • 4 oz. Poppy seeds
  • 4 oz. Ground Peppercorn (table pepper)
  • 4 oz. Diced Almond
  • 4 oz. Cucumber seeds
  • 3 oz. Rosebuds
  • 2 oz. Ground Ginger
  • 1/2 oz. Caraway seeds
  • 1/2 oz. Cloves
  • 1/2 oz. Cardamom
  • 1/4 oz. Cinnamon
  • 1/4 oz. Nutmeg
  • 4 oz. sugar and/or honey
  • 4 cups of milk


Directions:


Mix ingredients in medium-sized pot. Place over heat. Slowly bring to boil. Add buds or shake and turn heat to low. Let simmer for a few minutes. Turn off heat and let cool for a few minutes. Serves 4.
Ingredients:
  • 1 bag of Hershey's Chocolate Chips
  • 1/4 ounce of cannabis 
  • optional: 1/4 cup of powdered sugar


Supplies:
  • Greased Baking pan or Candy Form
  • Grinder


Directions:

  1. In a double boiler, slowly melt chocolate chips until slightly chunky. NOT TOO HOT - Medium/Low heat.
  2. While chocolate is melting, grind herbals (remove all seeds and stems) into a fine powder. Add to melted chocolate. Add sugar if you choose.
  3. Mix well.
  4. Heat for around seven minutes. 
  5. Remove from heat.
  6. Pour mixture into baking sheet or candy form.
  7. Place baking sheet in freezer to cool.
  8. Cut and serve.


Serves 4-6

This recipe contains a small amount of herb. More herb=more potent. About three or four bars should do the trick.

Overview:

To make it easy to understand, I am going to separate the ingredients into WET and DRY since the recipe calls for mixing up the WET in one bowl, then mixing up the DRY in another bowl. After each has mixed together well, gradually add the DRY mix into the WET ingredients, folding them together with a spatula or wooden spoon. DO NOT USE A POWER MIXER.


Ingredients:


"WET" BOWL
  • 3 Tablespoons Ganja Butter
  • 3 Tablespoons Salted Butter
  • 1 Cup firmly packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Egg
  • 1/4 Cup Water
  • 1 Teaspoon Vanilla


"DRY" BOWL
  • 3 Cups Oatmeal
  • 1 Cup All-Purpose Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda


OTHER
  • 1 Cup Dried Cranberries (added at the very end)



Preheat oven to 350 F. Combine all WET ingredients into a bowl and beat then together to a smooth texture. Combine all DRY ingredients into a separate bowl and mix together, then gradually stir DRY ingredients into the WET ingredients and mix well until consistent texture. Now that dough is mixed, add 1 Cup Dried Cranberries and mix into cookie dough.

Grease up a cookie sheet and use 2 separate tablespoons to drop rounded dough blobs (about the size of a half-dollar) on cookie sheet. I get get a dozen cookies per sheet arranged in 3 rows of 4 blobs. Bake at 350 F for 12-15 minutes (mine were perfect at 13-1/2 min.) Remove from oven and let them sit on the cookie sheet and cool for 5 minutes.

I use 2 separate cookie sheets and bake them one batch at a time. When the first sheet came out I put the second batch in the oven immediately. While the first batch was cooling for 5 minutes, I stirred the dough a few times. I then lift the cookies off the sheet and place them on a wire cooling rack. I then use the 2 separate tablespoons to drop 12 more blobs of dough on the cookie sheet and am ready to repeat the process.

This recipe makes ~3 dozen cookies.

-MVP
Ingredients:
  • 1/2 cup pot-butter
  • 1 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg










Directions:
  1. Preheat oven to 180°C (350°F).
  2. Mix (by hand) the butter, sugars, and egg into a large bowl.
  3. Combine the baking soda, salt, and flour.
  4. Slowly add the flour mixture to the butter mixture and stir by hand.
  5. Shape the dough into 1-inch balls and place them two inches apart on a greased cookie sheet.
  6. Bake for 25-30 minutes or until light brown.
  7. Hungry? Let cool for 3 or 4 minutes and grub.


*makes ~20 cookies
Materials:
  • Double boiler or heat-safe bowl that fits inside a saucepan
  • Storage container
  • Rubber gloves
  • Cheesecloth
  • Rubber band
  • 1/8 oz. bud or 1/4 oz. shake
  • 1 stick of butter (1/2 cup)












Directions:

  1. Grind or crumble weed until fine.
  2. Fill bottom pot halfway with water, place butter and weed in top pot (or heat-safe bowl). Set double boiler on stove over medium heat for 30 minutes. Stir occasionally.
  3. Prepare storage container by rubber-banding a double layer of cheesecloth over top.
  4. Wearing rubber gloves, pour butter mixture through cheesecloth into container. 
  5. Remove cheesecloth and squeeze remaining pot butter from it. The butter is hot and will burn—wear the rubber gloves.
  6. Cover butter and place in fridge to solidify. Pot butter will keep in fridge for one month or freezer for one year.


*Recipe makes enough for 2 to 4 people.
The potency of cannibus is very important in the production of cannamilk as milk has much less fat for the THC to react with as opposed to butter. You can adjust the amount of weed to the recipe for strength just remember the more you put in the mix the more herby it will taste. You can also use more heavy cream and get a much more potent outcome. However, some people do not like the taste or amount of fat.

INGREDIENTS:

6 cups fresh whole milk
2 cup heavy cream
1 oz more processed buds or frosty trim
1 medium sauce pan
1 large mixing bowl with lid
cheesecloth
1 whisk or mixing spoon
Clean air tight container for storage

PREPARATION:
1. Place pan on stove half full of water and bring to a boil. Reduce heat to medium and place mixing bowl on top.
2. Add the cream and milk and heat almost until boiling, stirring occasionally. Whisk in ganja and let steep on med/low for about 2-3 hours, stirring occasionally. Be careful not to let the mixture boil or let the bottom pan's water dry up.
3. Strain through cheesecloth into storage container. Store in a dark place or container. Milk may appear to separate just give it a shake when ready to use. Keeps for approximately a week.

-The quality of marijuana is very important when making cannamilk as milk has much less fat for the THC to bond with. You can adjust the amount of leaf. Just remember - the more pot, the greener the milk.
States in green have introduced or passed legislation
in regards to marijuana decriminalization.