Cooking - Canna butter and recipes

Discussion in 'Cannabis' started by OneDiaDem, Dec 1, 2004.

  1. OneDiaDem

    OneDiaDem Nefelibata Platinum Member

    Reputation Points:
    Feb 11, 2004
    from U.K.
    Cannabutter Recipe 1

    Discussing Cannabutter

    The best way I found to make Cannabutter is to start around one quart of water boiling on the stove that has a half of a stick of butter (or margarine) in it. The water serves to keep from burning the butter. I preferred to work with a half stick of butter, as that's the amount called for in the recipes I made. (I'd cut the stick in half then use the half that was a bit bigger.)

    Once your water and butter mixture is brought to a boil, add 1/2oz finely chopped cannabis to the mixture and bring it to a simmer. You can vary the amount of cannabis, but I found that if most folks considered a cannabis cigarette half the size of a pencil as being large enough to get one to two people reasonably "stoned" then 1/2oz of that cannabis was about right for me. But by all means, this is only my opinion. My advice to you is to go slow, as the possibility of overmedication is a real issue when eating cannabis. Although there is no LD50 (the amount of a drug given to a group of test animals that will kill half of them.) for cannabis, we don't want the dosage so high that the patient is almost incapacitated, or that a situation arises where a patient unfamiliar with the effects of cannabis becomes agitated or develops a paranoia event. If you are making this for a loved one unfamiliar with the effects of cannabis, be sure to remain with them for a minimum of four to six hours after ingestion to ensure their comfort and safety. I do NOT advise anyone to give any medical patient cannabis or any other drug without their knowledge, and informed consent. Don't be afraid to discuss the use of cannabis with your doctor. I've discussed this subject many times with all my doctors and other than one of them they've either approved of, or even encouraged the use of cannabis for both my glaucoma and asthma. If you currently (or plan to) use cannabis for a medical condition then I strongly advise that the doctor involved has full knowledge of ALL drugs being taken by his patient. In essence, don't do this without discussing it with your doctor FIRST.

    Let the mixture simmer for up to 2 hours. This can vary depending on how finely you've chopped the cannabis. If you use a coffee grinder and get it close to a powder, 1 hour or so should be fine, if the particle size is about the size of rice, I'd keep it simmering for one and a half hours or more even, being sure to keep up the quantity of the water so the mixture doesn't burn. A good "rolling" simmer is best.

    When you're done with the boiling process, a lightweight, clean white handkerchief works very well for straining the mixture to remove the cannabis. (You use what works best for you. But be advised that I found that a tea strainer will become clogged up in a quick hurry! And if you use cloth of some kind, you can twist the ball of cannabis inside tightly to get the most out of it easily. Just remember that water and butter at boiling temperatures is HOT and can and will burn you if you're not careful! Let it cool down a bit first.) Strain the mixture into a bowl big enough to hold it all and place it into the refrigerator over night. The next morning you'll find the butter looking like a soft wax disk floating as a cap on top of the water. Remove the butter from the water by whatever means works best for you and discard the water. A slotted ladle or spoon can be used to scrape it all out. Try not to get any of the water during this phase, but if you do get a little, don't worry, it shouldn't hurt you. (though it might throw off your recipe if you get too much of it.) Use the cannabutter just as you would regular butter in your cooking, but I liked it best in baking or making marshmallow munchies.

    I would take whatever I cooked and break it into 10-20 portions and vary dosages that way. Let me again stress that overmedication is possible, start out with a little and increase from there as conditions indicate.

    Keep what you don't use immediately in the freezer to help retain freshness and potency.


    Cannabutter Recipe 2

    The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in a oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. My best FOAF has a method for doing this that he has not seen mention of in this forum. He got it from a little book called _The Art and Science of Cooking with Cannabis_, by Adam Gottlieb, orignally published in 1974. Gottlieb calls the product of the extraction `CANNABUTTER'.

    The procedure is actually very simple. He brings a pot of water to a rolling boil, then puts a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil.

    Then he puts the grass in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the grass is riling around with the water and butter, and get this: The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the stuff regularly. After cooking the grass like this for a while (say, half an hour), his kitchen really smells incriminating. He strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge.

    A few hours later, the mixture is cool enough that the cannabutter has solidified on the surface. It looks kind of scummy, but its just enchanted butter. He scoops it out and retains it in a bowl or a jar. The grass-nasty water is thrown out.

    The cannabutter can be used just like butter, in brownies, on garlic bread, or mixed with honey on your finger!

    Although this method takes longer than the usual saute-n-strain method, it has several advantages:

    * As explained above, the nasty shit is separated and removed from the fun shit.
    * You can make stronger cannabutter than by saute-ing, because you can cook more grass in the same amount of butter, due to the extra volume of the water.
    * There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you saute, because the water keeps the whole mixture at boiling temperature!
    If I have given any incorrect information, please let me know, so I can learn. ----------------------------OR------------------------------ -----

    Cannabutter Recipe 3

    oh, I don't think that heating for 1 hour will break down the THC: brownies and breads are usually baked longer, and they seem just fine ;-)

    I suppose that one does want to avoid _extreme_ heat, though... like open flame ;-) Anyway, I made my butter in a double-boiler, which is sort of a saucepan full of water, with another saucepan that mates on top of it, so that the bottom of one covers the top of the other (I went out and bought a very nice Revereware double-boiler recently, but I digress). So, in the bottom boiler, you put water, enough, say, that you have only an inch or two between the water and the bottom of the second boiler. In the second boiler, put 1 quart of water, 1/4 oz, and a stick of butter. Simmer the stuff over low heat for a few hours, at least: I waited till it turned brownish. (the double boiler keeps direct heat away from the stuff, so it's used to cook heat-sensitive foods such as eggs and butter, without burning them).

    Now, once you're satisfied with your mixture of butter, THC, water, and vegetation, prepare a bowl and something like a funnel lined with cheese-cloth, or a cheese-cloth bag. You can buy cheese-cloth at the grocery store: it will catch the vegetable matter, keeping it out of the bowl, inot which you pour the butter/water mixture. Squeeze as much liquid as possible out of the cheese- cloth. If you really want to, you could keep the now-hopefully-impotent bud, but I've always just pitched it.

    So. Allow your butter/water to settle and cool (I refrigerate it). The butter will rise to the top, and can be lifted out, but I usually am not satisfied with all the particles of butter that remain, so I run the water through a piece of cheesecloth and try to catch some of it. Anyway, that green gunk is butter, and you can spread it on your toast, make a sandwich with it, or cook with it. About two "pats" of butter stone me pretty well, but your milage may vary. I usually try to disguise the taste with something like a pepperoni and garlic pesto cheese on rye sandwich, but you tastes _probably_ vary ;-) *********************

    Space Cake
    1 1/2 cups flour
    1 cup brown sugar
    3-4 tbsp cocoa
    1 tsp baking soda
    1 tsp cinnamon
    1/4 tsp salt
    1/4 oz finely chopped leaf or bud
    1 cup water
    1/3 cup oil or margarine
    1 tsp vanilla 1 tsp vinegar
    1/4 tsp lemon juice (optional)
    Brown the finely chopped marijuana in a pan with a little oil. Do not crisp or burn it, just slightly brown it.
    Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet into dry and beat until smooth.
    Pour into greased muffin tin, or you can use cupcake papers. Bake at 350oC for 20 minutes.
    Top with icing and serve.

    Canna Fudge

    4 cups sugar
    10 ounces evaporated milk
    1 cup canna butter
    12 ounces semi-sweet chocolate chips
    7 ounce jar marshmallow crème
    1 tsp. vanilla

    you will also need a candy thermometer and a 13x9x2 inch greased baking dish or pan. combine sugar, milk and ganja butter in double boiler or saucepan. cook and stir on medium-high until mixture approaches a boil. reduce heat to medium, continuing to stir until mixture reaches 236 degrees (candy thermometer). it will take about 12 minutes. don't burn it.

    remove from heat. stir in marshmallow, chocolate chips and vanilla. stir until well blended. pour into greased dish. cool until set. makes about 48 1.5 inch squares. one square is a strong hit.

    Peanut butter buckeyes

    1/2 oz stemmed and seeded commercial grade
    1/2 cup butter
    1 cup peanut butter
    1 1/2 cup confectioners sugar
    1 T vanilla extract
    12 oz chocolate

    melt the butter and add the finely ground weed, cook on a double boiler to yield about 1/4 cup of green butter (after straining). Let this cool, then cream together with peanut butter (i used chunky, to give it some texture), then add extract and sugar. This will probably be pretty gooey, so put in the fridge while you melt the chocolate on the double boiler. I used the same pan as i used to cook the butter, so i could get every little bit left in there. Once the peanut butter mixture is firm enough, roll into 1 inch balls, then spear with a toothpick and dip into chocolate (a good dark chocolate, like ghiradelli, works very well for this... the bitterness counteracts all the sugar in the peanut butter mixture). Leave the top of the ball uncoated, to look like the fruit of the buckeye tree. Place in the fridge or freezer to solidify the chocolate then enjoy.


    Pot Butter
    2 oz average grade pot
    1 cup butter
    2 cups water
    boil together for 1 hour. Strain hot mix, rinse with morehot 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

    Ginger cookies

    ½ cup Better Bud Butter or Hacksaw butter
    1/3 cup molasses
    1/3 cup brown sugar
    1 tsp baking powder
    1 tsp baking soda
    1 tsp each: ground nutmeg, cinnamon, ginger, allspice, and ground cloves
    1 ½ cups of flour


    Melt the butter over low heat and mix in molasses then sugar. Stir well. Sift together all of the dry ingredients (sifting both mixes and adds air) then gradually add to butter/molasses/sugar mixture with constant stirring and heat turned off.

    Roll the cookie dough into a log, wrap in wax paper, and refrigerate until firm.

    Remove from refrigerator, unwrap, and slice thin, placing the cookies on an ungreased cookie sheet.

    Bake at 325 degrees for 10 minutes. Cookies will plump up. Cool on a rack and enjoy!

    Warning, very strong!

    The Original Mary Jane Superweed's Super Candy (first published 1969)

    A crunchy shortbread variant with almonds and choc chips.

    125g cannabutter
    3 tablespoons icing sugar
    2/3 cup plain flour
    1/3 cup cocoa
    1/2 cup finely chopped almonds
    1/2 cup choc chips

    1 Preheat oven to 150 degrees C. Use ungreased oven trays.

    2 Cream butter and icing sugar until light and fluffy. Add sifted flour and cocoa and mix well.

    3 Fold in almonds and choc chips. Chill until firm enough to handle.

    4 Roll spoonfulls and press flat on trays, allowing room for spreading. Bake for 20 minutes or until firm. Carefully remove from trays and finish cooling on wire racks.

    Ingredients (available at health/wholefood shops

    1 lb roasted cashew butter. 3/4 cut dried currents. 3-4 tbsp. honey. 2 cups shredded coconut. 1/2 cup ground almond meal.

    In a mixing bowl blend cashew butter with honey. In a flat tray mix coconut with almond meal. Roll and knead cashew honey mix in coconut-almond mix. As the cashew picks up the coconut it will become less tacky. When both are thoroughly blended spread currents on tray. Roll and knead currents into the candy. When this is done pieces can be broken off and shaped into individual candies. To add cannabis: knead 1/2 - 1 gm of pulverised cannabis (preferably crumbly Lebanese) into each 3/4 inch cube of candy. Alternatively use pre-prepared THC Butter</font>