STONEY BROWNIES

By PSA1.com 
The good doctor put this recipe on some broadsheets and handed them out at a Folk Music 

Festival. The organizers got upset, so doc delivered the remainder of the samples to some thankful musicians. Here's the recipe part of that sheet for your research and enjoyment.You trim leaves 10 cm long from the main and 8 cm long from the side shoots to get flower sites to proliferate, right? What to do with 'useless' leaf while waiting for females to bloom? 

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. 

CHOCOLATE 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 decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in. 

To make Green Butter: take at least 4 oz. 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 decorates or almonds or whatever. Place in little paper cups for presentation. 

OATMEAL SQUARES

Pot Butter 
2 oz average grade pot 
1 cup butter 
2 cups water 
boil together for 1 hour. Strain hot mix, rinse with more hot water to wash out the butter from the pot. Let it stand in a cool place. The butter should harden on top of the water. Skim off and save the butter; throw out the gross water and the boiled pot, both have served their purpose. 
2 cups oatmeal 
1 cup brown sugar 
2 squares unsweetened bakers chocolate melted 
your 1 cup of pot butter melted 
Mix and spread in 7 X 9 pan, then bake at 350 F. for 25 mins. Mark squares, 2 X 2 inch, before pan cools for easier removal. Enjoy. 

SCOOBY SNACKS

2 cups flour 
2 eggs 
1 cup quaker dry oatmeal 
1 tbsp vanilla 
1/2 cup cocoa 
1/2 cup sugar 
1/4 pound (1 stick) butter 
1 tbsp 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. 

CARAMEL marijuana

Ingredients 
(amounts vary with amount of butter used) 
A fair wad of ready prepared butter (I find it works better if no water is added in this recipe, and use freshly prepared butter if possible.) 
Brown Sugar (about twice as much as the butter) 
Popcorn and a dash of oil to cook it in. 
Prepare the butter in the usual way, except, as mentioned above, don't use water in the recipe as the butter works better when freshly made rather than having sat overnight. Slowly add brown sugar, making sure that the stove is only on low heat. Don't strain the butter, as the sugar caramelizes around the pot. 

When the sugar is completely dissolved, and is going to a toffee type texture, take off heat and allow to cool for a moment, but make sure it stays liquid. If you want some variety, then add some ice-cream topping I find that either Caramel, Strawberry or Blueberry work best. 

Prepare the popcorn in the usual manner. 

Pour the caramel mixture over the popcorn, and put it in the fridge for a while, until the caramel has hardened. 

Eat while watching movies, it should hit hard right in the middle. Be careful if you have made it strong, once when I made this with a few friends, I put about 1/4 oz of bud in and the night ended up with most of the people curled up into little balls, shivering and generally freaking out. Unless you enjoy that type of thing, of course. 

Coco marijuana Ice Cream

Ingredients: 
6 oz. swiss chocolate 
2 1/4 cup custard(pre-made) 
1 1/4 cup whipped cream, whipped 
1/4 oz skunk or Northern lights 
Method: 
melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings. 

Marijuana on ice

1 can condensed beef broth 
3 tablespoons marijuana 
3 tablespoons lemon juice 
1/2 can water 
3 tablespoons chopped watercress 
Combine all ingredients in a saucepan an bring to a boil over medium heat. Place in a refrigerator for two to three hours, reheat, and serve. 

Marijuana Meat Ball

1 lb. hamburger 
1/4 cup chopped onions 
1 can cream of mushroom soup 
1/4 cup bread crumbs 
3 tablespoons Marijuana 
3 tablespoons India relish 
Mix it up and shape into meatballs. Brown in frying pan and drain. Place in a casserole with soup and 1/2 cup water, cover and cook over low heat for about 30 minutes. Feeds about four people. 

Spaghetti Sauce

1 can tomato paste 
2 tablespoons olive oil 
1/2 cup chopped onions 
1/2 cup chopped marijuana 
1 pinch pepper 
1 can water (6 oz) 
1/2 clove minced garlic 
1 bay leaf 
1 pinch thyme 
1/2 teaspoon salt 
Mix in a large pot, cover and shimmer with frequent stirring for two hours. Serve over spaghetti. 

Chili Marijuana

2 lbs. pinto beans 
1 lb. bacon, cut into two inch sections 
2 cups red wine 
4 tablespoons chili powder 
1/2 clove garlic 
1 cup chopped marijuana 
1/2 cup mushrooms 
Soak beans overnight in water. In a large pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. 

Sesame Seed Marijuana Cookies

3 oz ground roast sesame seeds 
3 tablespoons ground almonds 
1/4 teaspoon nutmeg 
1/4 cup honey 
1/4 teaspoon cinnamon 
1/4 oz marijuana 
Toasts you can try. Pick a 
medium sized leaf off the marijuana 
plant and dip it into a cup of drawn 
butter, add salt, and eat. 

Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds. 

Bhang Recipe

Flavors of India 
by Shanta Nimbark Sacharoff. 

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 cardamom] 
1/4 teaspoon powdered ginger 
1/2 to 1 teaspoon rose water 
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 apulpy 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. 

HOT RED PEPPER GANJA LINGUINE

1 lb. hot red pepper linguine 
1 1/2 lb. white mushrooms 
2 green peppers, cut up 
1/8 lb. fine bud or leaf of ganja 
1 1/2 stick butter 
1/2 pint of half-and-half cream 
4 cloves chopped garlic 
1 cup chopped fresh basil (or 2 tsp. dry basil) 
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.