Marijuana Recipes

Ingredients:
2 cups flour
1/2 cup sugar
2 cups cannabutter

Directions:
1. Preheat oven to 350 degrees

2. Add the flour, sugar & cannabutter (warmed to room temperature) in the mixing bowl.

3. Using the pastry blender, chop & blend the ingredients. Note: this takes time; it is a tedious process. You can tell that it is already well-mixed if you can make a solid hand print.

4. Mash it all together into dough form.

5. Halve the dough and roll it out to about 1/4 inch thick. Shape the cookies.

6. Bake for about 10-12 minutes; cool for about a minute.

Makes roughly around 24 pieces

4 cups of marshmallows cut in half (use a combo of white and pink)

1 cup of unsalted roasted peanuts (peanuts work well but any favorite nut of choice is good – almonds, cashews, macadamia)

2 ½ cups of milk chocolate chips

½ cup of toasted coconut

½ cup of glace cherries (omit if you don’t like them or swap them out for soft jelly raspberry candy)

5 tbsp of Cannabutter

• Grease a 8 inch square tin with 1 tbsp of Cannabutter – leaving 4 tbsp for the rest of recipe

• Place chocolate into a large microwave safe bowl and heat on medium heat in 30 second bursts stirring until melted.

• Add 4 tbsp of cannabutter and microwave for 15 seconds until the cannabutter is fully melted and stir into the chocolate until both are well mixed.

• Pour in marshmallows, peanuts, coconut and glace cherries until all is coated and mixed evenly.

• Pour onto the prepared pan and chill in fridge until firm. Cut into medium size squares.

Some optional ingredients that can be added individually are:

½ cup of raisins or cranberries

1 ½ cups of chopped Turkish Delight (use in place of glace cherries, if you can find it’s the best!)

½ cup of broken up plain vanilla, ginger or shortbread cookies

½ cup of maltesers

If you add any of these ingredients then increase the chocolate chips by 1/4 of a cup and the Cannabutter in the recipe by ½ a tbsp

Ingredients:

• 1 Cup warm cannabutter
• 1/2 cup sugar or honey
• 1 egg
• 2 teaspoons vanilla extract or for variation almond, orange or lemon may be used
• 3 Cups flour
• 1 teaspoon baking powder
• almonds

Directions:

1.     Blend together cannabutter and honey.

2.     Beat in the egg.

3.     Stir in the vanilla extract (or any other flavoring you may be using).

4.     Sift together the flour and baking powder.

5.     Combine the ingredients to make a dough.

6.     Chill the dough for an hour until firm.

7.     Roll the dough to about 1/2 inch thickness.

8.     Cut the dough into 1 -2 inch circles. Use a cookie cutter or a small drinking glass.

9.     Place the cookies on a baking tray or cookie sheet and press an almond into the center of each cookie.

10.  Bake at 190 C or 375 F for 6 – 8 minutes.

Wet Ingredients:

3/4 cup melted cannabutter (available at FHWC)

1 cup brown sugar

1 cup sugar

1/2 tsp vanilla

1 Tbsp maple syrup

2 eggs

Dry Ingredients:

1 1/4 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 cups oats

1 package Butterscotch Morsels

Directions: It’s easy! Pre-heat oven to 350. Mix wet ingredients together, then mix in dry ingredients. Bake 13-15 minutes.

Yield: makes 20 cookies

Ingredients:
• 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

Directions:
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 grab.