Has any body made Pot Cookies? As a conusor of the Marijuana plant, I grow my own every year, not to sell but to make into edible biscuits. I do not smoke it, I prefer to eat it and get a body hi, rather than a high in the head. The body high produces more effect and lasts about six hours. Here some recipes you may want try. In addition a body high produces a great orgasms, and lots good white spunk. If your partner also has a cookie she will experience the same great orgasms as you. If never fucked while having a body high, try it you will never go back to the one shot fuck. The whole sexual activity seems to last forever, one orgasm after another.
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!
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PROFESSOR TEE'S MIRACLE TINCTURE
* In a small saucepan, heat 2 or 3 tablespoons full of honey on a low flame. Don't
let it start frothing over.
* Grind the herb (1/16 to 1/4 oz ... let your conscience be your guide)
as fine as possible, through a strainer or in a grinder. Dump it into the honey.
* While stirring it around, add a couple of ounces water or vodka. This is
important because otherwise the cooked honey will cool into an unmanageable
texture. You want liquid. Mystery Person started using vodka after being told
that THC is also alchohol soluble. He figured
that maybe the longer the finished product sat the stronger it would get.
* Continue cooking over low heat for 30 minutes. Fresh grated ginger or lemon
juice can be added for flavor, or if you wanna get cute.
* Pour it off into a little jar with a good lid. Cool/store in fridge ... although we
don't know if this is really essential for freshness and potency. Seems like a good
idea.
* Start experimenting with dosages at ONE TEASPOON. That's right. Mystery
Person says that one teaspoon gives a very mellow, even-keel buzz, sort of like
10 mg of Valium. It'll really depends on how much herb you used and how strong
it is to begin with. Having just made a batch
with about an eighth, Mystery Person says that on one teaspoon, you'll find
yourself thinking, Goddamn you just might be stoned! On two teaspoons you will
know you are stoned. On three teaspoons, everyone else will know you are
stoned.
Stir-fry Bud
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!
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Banana Bread
Hi ! I finally got my shit together and found the recipe for you ...
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 ...
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.
How much dope to use ...
We made the equivalent of 3 of these, and used an ounce of leaf, and
everyone was blown out. Obviously, the more you use, the more blown out you'll
get.
Well ... enjoy !!
had good success with about an ounce of leaves to 2 sticks of butter. I'm sure if you use bud it
will be stronger, I would try maybe 1/8th of a oz of bud or 1 oz of leaves to every 2 sticks of
butter. Experiment!
Here's a great tip to take the flavour of pot out of your food, while
leaving the potency in...
Boil water and put it into a bowl. Drop in your bud/trimmings and
soak them in the hot water for about 1/2 an hour. (They should be
free floating.) You'll find the water turns a dark green color.
Then take the buds out of the water and let them re-dry.
Proceed with cooking as usual.
This is handy if you're cooking something where you don't want the
flavours of the recipe to change. To the taste, you'd never even know
there was pot in there.
After about an hour though...you'll definitley know it was in there!
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Marijuana Butter
1 bag of shake (roughly 1/2 pound - 1 pound)
Large ccoking/stock pot (mine is a 4 gallon)
5 pounds butter or margerine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large tupperware
work best)
ladel 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/margerine 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 ladel 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 margerine 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 substitue the butter your recipe calls for with your
buzzin' butter.