Melt a 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
The cooking time has varied from "a couple of minutes," as above, to 10-15 minutes from other baked epicurian masters. 10 minutes works fine for my friends.
To warm up the pan a little will make the butter flow easier. Also strain the butter that is gathered in the deeper parts of the pan. If you don't want any remaining leaves in the butter, you can strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin. Don't throw the leaves, they still may* contain viable THC. The leaves can be cooked in milk or vodka and become a tasty and effective drink. Hot milk or vodka might also be poured through the muslin, thereby saving some of the hashish butter. You can fry more leaves in the same butter in you want to increase its strength.
A simpler and stronger version of the cannabis butter (or ghee)... by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case with the pot. Just warm it up and mix it until the hashish or hashish oil is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are no remaining leaves with THC to worry about.
A FOAF is a cook whose closer friends enjoy such intoxicating pleasantries. From what I've heard, the cannabinoids won't dissolve in water at any temperature.
When my cuzins are up I always whip out a batch of of um. There great!!
Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!
1 Red Pepper 1 Green Pepper 1 Yellow Pepper 1/2 small onion butter herbal seasoning of your choice % Slice the peppers lengthwise into strips about 1/2-3/4 inch wide. % Chop the onion. % Throw everything together in a skillet with the butter and sautee. % Serve over rice. % Wait an hour. % ENJOY!
Ok, I normally use hash (thats the most available), but you could just substitue grass by grinding it up really fine (use a pepper grinder, and you can get rid of those stems too, but they have a harder taste).
1) over low heat, melt butter in saucepan. 2) once butter is just slightly bubbling, mix in ground up hash and stir for 5-10 minutes, taking the pan off the heat every now and then to keep the butter from steaming too much (the magic actually steams out too i think. 3) melt unsweetened shokolade (reform type) into butter, stirring constantly. 4) when all shokolade is melted totally, splash a few drops of vanilla in. If you can hear the vanilla sink to the bottom and "sizzle", the the mix is hot enough. so, remove from heat. if it doesn't sizzle, then your low setting is low enough. I usally just turn off the heat, but leave the pan on the burner (ceramic stove). 5) stir in the sugar little by little (so it dont clump) 6) once all the sugar is mixed in, beat the eggs and mix them in. 7) add the flour (stir in first so it dont blow all around), and use an electric mixer on LOW (its a waste to splash magic all over the kitchen.) untill the whole bit is smooth and no lumps or pockets of flour. 8) break dark shokolade into nickel size chunks, and stir in. 9) pour mix into shallow pan (2-3cm), and pop in medium heat oven for about 30-40min. NOTE: I never time the puppies, I just look at 'em and know. A toothpick will come out with just a little brown color when they are done.
The longer you cook the hash and butter together, the sooner the effects seem to come on. Don't let the butter bubble too much, or you can taste the hash in the end-product.
Vary the sugar according to the "bitterness" off the hash. I can't really explain that, but if you eat raw hash too, you'll know what I mean.
Vary the flour to get chewy/fluffy brownies.
About 1dl of buttermilk is pretty good too added just before the sugar, add extra five minutes before adding the eggs.
When you put the dark shokolade in, this is the time to add other things like chopped walnuts, M&M's, pecans, and so on. I like this white shokolade with prailenes added (also looks cool with white swirls in the end product). I'm going to try caramel one of these days too.
Hash oil will work too, although it if you can smell any alcohol in the oil, you should heat the alcohol out before mixing into the butter.
Thanks to Dan the man for being my test subject for all the variations and mutations.
Try adding 2 heaping tablespoons of manicured, cleaned, finely choped buds to your breakfast cereal (3 works better), add milk and sugar like normal and wala. works, stays with you and is different!
