Here's one recipe for Bud Butter:
Ingredients
1 lb. of butter (not margarine!)
1/2 ounce of finely ground marijuana
Method
Melt the butter in a sauce pan until it's simmering.
Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana.
Pour butter through a strainer to remove all the pieces of marijuana.
Chill until solid.
| |||
| Like other herbs, marijuana may be made into a tea. Boil the water first and pour it over the marijuana. Let it steep for longer than you would for common black tea; approximately an hour and a half. Add 1 tsp. of marijuana or regular butter. The effects are similar to eating it. It is easy to make marijuana tea and can be combined with mint or any other herbal tea flavors to enhance it's taste. THC is only very slightly soluble in boiling water. Adding either some alcohol, oil, or butter to the mix will help the THC dissolve. An ounce of whole milk or a half ounce of hard liquor to a cup of boiling water increases the tea's potency quite a bit. A chai-type drink, made with marijuana leaves, spices, butter and milk would dissolve even more of the THC. Making tea by just boiling the leaves will not release as much psychoactive THC. Since marijuana's pigments and terpenoids the components responsible for its flavor are water soluble, this tea looks and smells more promising than its effect will be. However, these non-cannabinoids may also have medicinal properties, as could other water-solubles. Weed Brownies--- |
3 Brownie Recipes that are guaranteed to produce delicious, melt-in-your-mouth brownies in no time. So put on your cooking aprons and get ready for some baking a la cannabis!
Before we start baking, however, you will need to make pot butter. Pot brownies contain THC by virtue of the butter that is used in their making. Since THC is fat-soluble and, well, butter contains a lot of fat, butter is the ideal candidate to absorb and retain large amounts of THC. Thus, when making pot butter, the goal is to extract the THC from the weed and have it absorbed by the butter. As you’ll see, there’s no need to keep the actual pot leaves.
Making Quick & Easy Pot Butter
Ingredients
Two saucepans
Strainer
1/8 oz. weed (The weed doesn’t have to be ground. You will later be straining the weed, anyways.)
1 stick of butter (1/2 cup)
Directions
- Melt the butter on low heat in the saucepan.
- Once the butter has melted, add the weed.
- Let the butter simmer for about 45 minutes, stirring every 5 minutes. – This is the step when
the THC is extracted from the weed and absorbed by the butter.
- Strain the pot butter into the second saucepan.
- Refrigerate pot butter until semi-solid.
Recipe #1: Grandma’s Classic Brownies
Sometimes, there’s nothing better than the good old-fashioned brownies that grandma used to make. Follow the easy-to-follow recipe below to make yourself a batch in no time!
Ingredients
4 (1 ounce) squares unsweetened chocolate
3/4 cup pot butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose fl our
1 cup chopped walnuts
Directions
• Preheat oven to 350 degrees F.
• Microwave chocolate and pot butter in large bowl on
high for 2 minutes or until butter is melted.
• Stir until chocolate is melted. Stir in sugar. Mix in eggs
and vanilla. Stir in flour and nuts.
• Spread in greased 13 x 9 inch pan.
• Bake for 35 minutes.
Recipe #2: New York Cheesecake Brownies
Brace yourself, because this recipe is rough and tough and straight from the streets of New York! Picture it now: a warm, gooey brownie topped with marbled cheesecake. Sounds good, no? Well, what are you waiting for!
Ingredients
Cream Cheese Mixer
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
Chocolate Mixer
1/4 cup pot butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
• Preheat oven to 350 degrees F.
• Grease a 9-inch square baking pan.
• Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
• Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. (Double boiler)
• In the mixing bowl, combine pot butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
• Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
• Bake in preheated oven at 350 degrees F for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
Recipe #3: Chunky Peanut Butter Brownies
Now that you’ve made your pot butter, let’s get down to some cooking! At #3, we have a delightful recipe for Chunky Peanut Butter Brownies. You’ll need a large glass of milk to down these puppies!
Ingredients
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
1 cup packed brown sugar
4 tablespoons butter, softened
2/3 cup all-purpose fl our
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup salted peanuts, chopped
Directions
• Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
• In a large mixing bowl, cream together the peanut butter and pot butter. Add the brown sugar, vanilla and eggs and beat until light and fluffy.
• Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix until well blended. Stir in the peanuts.
• Spread batter evenly into pan and bake for 25 to 30 minutes or until toothpick comes out clean. Let cool and cut into 2-inch squares.
