Real Men Bake – Recipes – Other Recipes

Making Cannabutter
How to prepare marijuana so that it can be used in food
Most recipes call for the making of a certain quantity of “Marijuana Butter”, which is then used as butter would normally be used in a cooking situation. THC is not a water-soluble compound, so butter would naturally be a good carrier substance for ingestion. Just substitute butter with “bud butter” next time you bake.

Here are a few recipes for making cannabutter.

I. Prepping the bud

On a cookie sheet place a equally sized piece of parchment paper (a piece of brown paper bag will do if your running a tight ship or your grocer doesn’t carry such baking supplies). Spread your bud out on the sheet of paper, place in a pre heated 350 degree Fahrenheit oven and bake for about 10 minutes or until all the green is cooked out.
It will turn a golden brown and be totally dehydrated and very brittle. Take the cookie sheet out of the oven, let it cool, grind your bud up into it’s smallest parts (a pestle and mortar works best for this).

You now have the active ingredient to make anything you like a medical marijuana recipe. I like melting the powder into butter then putting the butter back in the fridge to use latter. Soup to nuts, oatmeal to ice cream, mix it into your favorite cookie, brownie or grandma’s turkey stuffing recipe, put some on your pasta or you can put your grind in jell capsules from the health food store and take your medicine like any other pill/capsule.

Depending on the potency of your bud, start out with 1/4 to 1/2 measuring teaspoon of ground bud per dose, take it in the morning on an empty stomach (it takes longer to work if there is prior food in your stomach). It takes a half hour to an hour to start to take affect. Muscle spasms stop, nausea miraculously turns to appetite and sorrow somehow gets overshadowed by pleasantry.

II. A quick pot butter recipe

1) You’ll need two pots of different sizes. Pour some water in the larger one and put butter in the small one. Now put the small pot inside the larger one and you’re ready to melt down the butter.
2) After the butter has melted, add pot in the amount of your desire. Remember, the more pot you add to the mixture, the stronger the cookies will become ;~)
(Proportions example: 1 ounce of pot to 6-7 sticks of butter.)
3) Simmer the mixture for about 25 min and remember to stir it every few minutes.
4) Give it a few minutes to cool down a bit and then strain out the butter into deep plate or a bowl using a baking strainer cloth.
5) Squeeze all the juice out of it and put aside to cool down.
6) Once cooled to room temperature put in fridge for few hours to coagulate.
7) Have fun ;~)

III The best pot butter recipe

The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in an oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. This procedure is from a little book called “The Art and Science of Cooking with Cannabis”, by Adam Gottlieb, originally published in 1974. Gottlieb calls the product of the extraction `CANNABUTTER’.

The procedure is actually very simple. He brings a pot of water to a rolling boil, then puts a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil.

Then he puts the grass in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the grass is riling around with the water and butter, and get this: The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the stuff regularly. After cooking the grass like this for a while (say, half an hour), his kitchen really smells incriminating. He strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge.

A few hours later, the mixture is cool enough that the cannabutter has solidified on the surface. It looks kind of scummy, but it’s just enchanted butter. He scoops it out and retains it in a bowl or a jar. The grass-nasty water is thrown out.

Although this method takes longer than the usual sauté-n-strain method, it has several advantages:
* As explained above, the nasty shit is separated and removed from the fun shit.
* You can make stronger cannabutter than by sautéing, because you can cook more grass in the same amount of butter, due to the extra volume of the water.
* There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you sauté, because the water keeps the whole mixture at boiling temperature!

The cannabutter can be used just like butter, in brownies, on garlic bread,
or mixed with honey on your finger!

Pot butter comments:
Smells – I’ve only made cannabutter once, it turned out great, but it definitely had a strong odor when I was cooking it. It almost smells like a mix between really really dank pot and cooking spinach. The following day, the kitchen still reeked of weed. My advice for those who are worried about smells is to go outside somewhere and bring a camp stove or something. Cooking outside would prevent you from stinking up your house/apartment. If you had a backyard that would be great, though I’d be careful of nosy neighbors, etc Maybe cooking at night would be best.

As for butter/food ratio — When using the cannabutter to bake deserts, etc, try to keep the butter to food ratio as low as possible. Don’t make giant cakes; instead make a small batch of brownies. It’s better to eat a smaller more powerful brownie — your body digests it quicker, therefore giving you a stronger high. If you eat a lot of food, the THC is released into your bloodstream at a slower rate, therefore decreasing the intensity of your high.

When I made brownies, I used about a quarter of pot to each stick of butter. This made the butter very potent. As for not straining — you can do this, but your food/butter will have bits of weed in it…and honestly, the pot doesn’t taste very good at all.

Start with a small dose — Eating pot brownies gives much stronger effect than smoking pot. there really is no set dose, it all depends upon how much pot you used to make the butter, and how much food you’ve combined the cannabutter with. If you eat too much you may just get too high and want to sleep/pass out. Also try taking a bit of the cannabutter and spreading it on top of a Ritz cracker or something — this would be a good dose to test out the potency of your butter

IV. Making Marijuana Butter
Melt one pound of butter in a pan. Mix 60-70 (or more grams of thoroughly sifted
pot in it. Let it boil carefully a couple of minutes until the butter has gotten a green color from the grass. Then squeeze the butter through a fine strainer. While you use the strain, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible. Cooking time varies from 10-15 min to 8 hours at a low simmer. Experiment yourself!
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Bud Brownies
2 Eggs
3/4 c Sugar
1 tsp Vanilla
1/2 c of marijuana butter or margarine; melted
3/4 c Chocolate; ground
2/3 c Un-sifted flour
1/4 tsp Baking powder
1/4 tsp Salt
1/2 c Walnuts; chopped

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9″ square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8″ pan and less baking time. For cake like brownies use 9″ pan and longer baking. Cut into squares. Eat in moderation!
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Space Cakes
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

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
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Oatmeal, Chocolate Chip And Pecan Cookies
Makes about 3 dozen cookies

8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 cup quick-cooking oats
2 cups chopped pecans
1 or 2 teaspoons freshly grated orange zest
12 ounces semisweet chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

Beat the butter in a bowl with an electric mixer until light and fluffy. Add regular sugar and brown sugar, salt, and vanilla; beat until well mixed, about three minutes. Stir eggs into the mixture, one at a time.

Sift together the flour, baking soda, nutmeg, cinnamon, and clove in a separate bowl. Then with the mixer on low speed, add half of the flour mixture to the butter. Add the second half of the flour mixture once the first half is mixed in.

Stir in the oats, pecans, orange zest, and chocolate chips.

Scoop the dough one tablespoon at a time onto the cookie sheet. Bake for 10-12 minutes or until golden. Remove from the oven and allow the cookies to cool on a rack.
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