Most marijuana recipes call for a certain quantity of “Bud Butter“, or “Pot 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 I have included 2 recipes for marijuana butter.
Please, If you have any Marijuana Recipes you would like to contribute, let us know:
- Apple Pot
- Chocolate Buds
- Chocolate Weed Truffles
- Fantastic Pot Pasta
- Heavenly Hash Cake
- Hot Buttered Bhang
- Making Marijuana Butter
- Marijuana Banana Bread
- Marijuana Brownies
- Marijuana Stir Fry
- Scooby Snacks Recipe
- Traditional Indian Bhang
- Tips for Pot Cookies
- 4 apples (cored)
- 1/2 cup brown sugar
- 1/4 cup water
- 4 cherries
- 1/3 cup chopped grass [marijuana]
- 2 tablespoons cinnamon
What to do:
- Powder the grass in a blender, then mix grass with sugar and water.
- Stuff cores with this paste
- Sprinkle apples with cinnamon, and top with a cherry
- Bake for 25 minutes at 350 degrees
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
- 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!
Chocolate Weed Truffles
- 12 ounces semi-sweet chocolate chips
- 4 Tablespoons Green Butter*
- 1/4 cup superfine white granulated sugar
- 2 egg yolks, beaten
- 1 cup finely chopped blanched almonds
- 1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
- chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Green Butter: take at least 4oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.
To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorettes or almonds or whatever. Place in little paper cups for presentation.
Tips: To make superfine granulated sugar ( if you don’t want to buy it) place regular sugar in a blender and whiz it- but not too much or you’ll end up with powered sugar.
Also, I try to make several flavored batches at a time and “match” the stuff I roll them in with the type of flavored liqueur. For example, with the Gran Marnier I use the choc. decorettes; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there are a zillion combinations.
These make perfect holiday gifts for those ‘special’ friends. The Truffles freeze very well for storage.
Thanks to Linda Wright!
Fantastic Pot Pasta
- 2 cup shell pasta
- 1 1/2 cup cannabis milk (1/4 oz. bud or 1/2 oz. leaf)
- half of a green (or red or yellow) pepper
- half of a onion
- a glove of garlic
- 2 tablespoons margarine (cannabis margarine!)
- 4 tablespoon flour
- 1/2 teaspoon wet mustard
- fresh dill spice
- 3 tablespoon nutritional yeast
- soy sauce
Boil pasta until complete. Set aside. In a saucepan, saute veggies until onion is transparent. Set aside with pasta. Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed. Blend in cannabis milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies. Heat all together and serve.
Heavenly Hash Cake
- 2 sticks of butter (that’s usually 1 cup)
- 2 cups of sugar
- 1.5 cups of flour
- 4 tablespoons of cocoa
- 4 eggs
- 1 cup of water
- Good Amount of Marijuana
Mix together well, pour into well greased pan. Bake at 350 degrees for 20-25 minutes or until well done. Cover with miniature marshmallows and let melt together while in pan.
That’s it! Let us know how it turns out! Thanks to Thomas!
Hot Buttered Bhang
What is Bhang?
Bhang is a traditional Indian beverage distributed as a religious offering during Shiva festivals.
How to Make Bhang
“In a saucepan, melt half a cube (1/8 pound) of butter or ghee. Crumble a good handful of marijuana tops or leaves (1/3 – 1/2 ounce) !$WoW$!.
Stir the grass into the molten butter. Continue stirring over medium heat for one minute. While it is hot or sizzling, add 8 ounces of vodka. Be cautious that the hot butter does not make the mixture spatter. It is best to pour in the vodka swiftly. Continue to boil for 30 seconds or more, stirring all the while. A pinch or two of powdered cardamom seed may be added during the boiling. . . .
“After boiling as much as desired, strain the liquids. Press the mash in a strainer with the back of a spoon to remove all the juices. Discard mash or boil it again in fresh vodka to salvage more materials. Sweeten to taste with honey if wanted. Pour the liquid into 4-ounce wine glasses. . . . Serves two. “only two!!
“This recipe is not only an efficient method of extracting the active principles from marijuana, and an excellent medium for assimilation (alcohol, butter and honey), but it also has a delicious and satisfying flavor. It is reminiscent of hot chocolate, but is much more pleasant to drink. It is one of the most swiftly absorbed cannabis concoctions.
The effects of the grass may be felt in less than fifteen minutes. Cheers!”
Making Marijuana Butter
Marijuana Butter (Cannabutter, Pot Butter) is an important ingredient in many recipes. Basically any recipe which calls for butter can be substituted with pot butter.
Making marijuana butter is actually quite easy, simply follow our directions below.
There are 2 methods of making marijuana butter. We have a quick method which takes 30 minutes to 2 hours, and a more thorough method for better results and more potent butter which takes 22-24 hours. One thing to remember is the smell – your house will smell of marijuana for quite a while.
Quick and Easy Method
What do you need?
- 1 Pound of Butter (real butter)
- 2-5+ Grams of Marijuana (depends on how stoned you want to be)
- Fine Strainer
- Medium sized Pot
- Melt a pound of butter in a pan bringing to a low simmer
- Mix 2-5 grams (or more depending on tolerance) of thoroughly ground marijuana into it.
- Let it simmer for at least 30 minutes, although feel free to let it simmer for 2-3 hours for extra THC extraction
- Then squeeze the butter through a fine strainer. Use a spoon to squeeze hard to get out as much of the butter as possible.
The butter is ready to be consumed in your favorite recipes, or any way you would like to use it. Try experimenting with different cooking times and amounts of marijuana until you find what works best for you.
Thorough Method for the Best Marijuana Butter
What do you need?
- 1 pound of real butter
- 2 cups of water
- 1 ounce of marijuana
- A Grinder
- Medium Sized Pot with Lid
- Cheese Cloth for straining
- A large bowl to store butter when finished
- Measuring Cup
- Plastic Wrap
- Freezable Container
Directions for Cooking the Butter
- First thing is to fine grind the marijuana using your grinder. Coffee grinders work best.
- Bring 2 cups of water to a boil
- When the water is boiling, add the butter to the water and stir until it completely melts and then reduce heat.
- Now add the finely ground marijuana and whisk to avoid any clumping. We want it to be nice and smooth.
- Cover the pot and reduce heat until its on a very low simmer, as we do not want to burn it.
- Now let it simmer for 22 hours for maximum THC extraction! Stirring every little while to ensure it isn’t clumping.
Now for the Extraction of the Butter
- Place the Cheese cloth over a bowl using an elastic or other method of holding it in place. This will be used to strain some of the little bits of marijuana.
- Carefully pour liquid through the cheese cloth into the large bowl.
- Squeeze the contents of the cheese cloth into the bowl to extract as much as possible.
Now for Cooling the Butter
- Place the bowl of marijuana butter in the fridge for a few hours, or even overnight works well.
- The butter will now separate from the water and float to the top of the bowl and harden.
Removing the Butter from the Bowl
- Now remove all the delicious marijuana butter from the top of the bowl, leaving all the water and gunk at the bottom.
- Place butter in container and refrigerate (or freeze) to keep it nice and fresh.
Now your ready to use this yummy marijuana butter in your favorite recipes! Basically any recipe which calls for butter!
Using a Double Boiler for Marijuana Butter
A friend of mine had the best luck with a double boiler, cooked it at a medium temp for about half an hour. He used about a 1 oz of dried leaves, including sun leaves, with 2 sticks of butter (must be real butter). He then strained it in a small kitchen strainer (you can use cheesecloth too) and refrigerated it until it was firm. There will be a sediment on the bottom of the jar, seems to be bits of leaf and crystals of THC. He just stirred it up before he used it to cook with. If you eat the butter on crackers, be aware that it tastes AWFUL, but if you cook with it the flavor does not come through. He cooked a batch of brownies (right off the unsweetened chocolate box) with this “cannabutter”, couldn’t taste it at all and was pretty well wasted on 2 small Pot Brownies (it made 24 of em).
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.
What to do with the used bud?
General “word on the street” is that the bud left over after the extraction is worthless and should be thrown away… I left the comment in the recipe because boiling the used pot in milk really* does taste good. I have not experienced consuming the beverage at what might be called a “baseline,” so I do not know if it has psychoactive qualities.
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.
I would be sure to cook the hash with the butter long enough that any alcohol or chemicals that were used in processing the hash were cooked off, especially if using hash oil. Cook it until any alcohol or chemical smell is entirely gone.
There you have it! Have fun making and eating marijuana butter!
Marijuana Banana Bread
It’s basically a normal banana cake, except we prepared the dope in the following way. We took the butter and slowly melted it in a BIG wok. Then, when it had all melted we threw in the dope ,and stirred it all around, making sure the dope was covered in butter. Then we just followed the recipe as normal, throwing in the dope/butter mix when it asked for it. Oh, let the dope/butter simmer slowly for a while, to get all the THC. We left the dope in the butter when we made ours, and it gave us a HUGE spin out …
Here is what you’ll need:
- 125 g butter
- 1 cup sugar – we actually put in 2 cups, and it tasted just perfect
- 2 eggs
- 2 bananas (ripe ones)
- 1/3 cup of milk – well enough to give it the right texture, wett, but not runny
- 1 teaspoon vinegar
- 2 cups flour
- 1 teaspoon baking soda
Oven Temperature : 180 C (350 F)
Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer – basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer) Leave til next day to slice and butter.
Here’s what you’ll need for Marijuana Brownies:
- 150 gm butter (salty)
- 200 gm dark chocolate
- 1 cup raw sugar
- (3)60 gm eggs
- 1/2 cup plain flour
- Nutmeg and Cinnamon
- 2 tbsp vanilla essence
- 2-3 oz dried ground leaf
- 1/4 cup chopped nuts (if desired)
Pre-heat oven to 175c, grease baking dish @ 25x35cm. Over low heat, melt butter and chocolate stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth, add flour, nuts and powdered leaf. Stir well (add dash of skim milk if necessary), pour into pan and bake for 20 to 25 mins. Cool and cut into 16 to 30 squares according to bravado. Lasts 6 hours.
Marijuana Stir Fry
- 1 Red Pepper
- 1 Green Pepper
- 1 Yellow Pepper
- 1/2 small onion
- 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! tips: It’s best to use real butter because herbal seasonings are fat soluble. You want the butter to carry the goodies. Use of a vegetable-oil-based margarine won’t work as well. If you’re cooking this with friends, take turns standing over the skillet stirring the veggies and seasonings. You don’t want one person to have *all* the fun, as the vapors can be quite intense.
Scooby Snacks Recipe
Here is a Scooby Snacks recipe for you to enjoy!
What you’ll need:
- 2 cups flour
- 2 eggs
- 1 cup quaker dry oatmeal
- 1 tbl vanilla
- 1/2 cup cocoa
- 1/2 cup sugar
- 1/4 pound (1 stick) butter
- 1 tsp walnut extract
- 1 oz. of finely ground cannabis
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.
Traditional Indian Bhang
Here is a great Indian Bhang recipe. It does call for a lot of weed, so please feel free to try different amounts.
What you will need for Traditional Indian Bhang:
- 2 cups water 1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
- 4 cups warm milk
- 2 tablespoons blanched and chopped almonds
- 1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
- 1/4 teaspoon powdered ginger
- 1/2 to 1 teaspoon rosewater
- 1 cup sugar
Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times).
Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. It seems a bit labor intensive, but then it is meant as an offering to Shiva.
Tips for Pot Cookies
Just make a regular chocolate chip cookie batch, your very favorite kind. Then look at the weed you’re gonna cook with and decide how many cookies you’d like it to make. So if you’ve got say a couple joint’s worth, make maybe 3 or 4 cookies with it. Experiment with amounts. Maybe you’ve got just enough for one cookie. Then to make sure all the THC is properly isomerized by heat (something I’m not sure would otherwise happen given the short cooking time and relatively low mid-cookie temperature), saute the weed in a bit of vegetable oil in a little pan or pot at a low-med temperature ’til it’s nice and aromatic and getting just a bit crispy and darker, but *not* to the point of toasted, brown, or god forbid, burnt in any way.
Cool the oil/weed mixture down, then add however may cookies’ worth of dough to the pan, mix it all up to get all the weed and now-psychoactive green oil blended in, and then dollop out your special green cookies onto the baking sheet along with their paler non-psychedelic brethren and bake away! Hint: don’t use too much oil to precook the weed, or the cookies will be too, well, oily.
Variation: don’t use any oil at all to precook the weed, just stir it around in a dry pan, being again very careful not to burn any. I’m not sure which works best in terms of THC utilization – with oil or without, but I feel a bit safer using some oil because the heat is more evenly distributed and there’s less chance of burning. This last technique, cooking the weed in a dry pan, is from the famous early 70’s primer “A Child’s Garden of Grass” and does work very well if you’re careful not to burn, allowing you to add the isomerized toasted grass to almost anything. I particularly like sprinkling it on toast with butter and honey. Yummy!