check ya pm fam^O^Quote:
Originally Posted by djskillz
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check ya pm fam^O^Quote:
Originally Posted by djskillz
yo can i get it too, or can u just post it here it'll save u a lot of time
blazin one on this track right now
has anyone ever blazed a little too much and thought the radio was talking to you?
maybe it's because the radio really IS talking to you
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min.
now heres what you..put as much weed as you can in a grinder and grind that shit with everything,even the seeds in it..make sure its ground to grains then you dump it into the mix and stir very well for a good minutes atleast then proceed,make sure and i repeat..make sure the seeds are in it too,they amplify the high alot
Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
:o
Ok gravey, that sounds nice and all, but the specific ingredients aren't available here.
My thoughts were to buy a muffin mix, and just mix the weed in after i have made the muffin mix up.
I don't see why this wouldn't work, but then again i remember reading something somewhere sometime that making a weed butter mixture first and then combining it is a better idea.
Drop science on a space cake novice.
can i get that shit forwarded please.Quote:
Originally Posted by graveyard_shifter
He posted it...
So Shifter, what would be a good amount of green? A half oz an oz or just whatever I can cram into a coffee grinder?
Uh yeah, saying 'as much as you can get in' is about as unspecific as you can get.
I'm assuming you just put in as much as you can while keeping the mixture at a reasonable consistency.
.Quote:
Newsgroups: alt.drugs
From: [email protected] (more Hair than There)
Subject: Cannabutter
Message-ID: <[email protected]>
Date: Sun, 2 May 1993 02:49:40 GMT
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. (On Usenet, though, no email please.)
--- more Hair than There
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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 ;-)
Quote:
Great Pot Cookies
From: P. Bartel
Date: Wed, 31 May 95 21:30:14 -0700
for 1 cookie:
1 joint worth of pot
1/4 tsp. oil (just enough to moisten the pot)
1 tbsp. oats
2 tsp. Eier Likoer (or just egg)
(a few raisins?,a bit of brown sugar or molasses?)
mix pot & oil, add rest and form into cookie on a piece of foil.
bake at 350 for 10 min, or until bottom starts to turn brown.
Eier Likoer makes good cookies, it's this yellow stuff usually somewhere
around the Baily's. ingredients are egg yolks, sugar, and alcohol.
Originally archived by the Hyperreal Drug Archives.
Cannabis Cookies
by Axelrod
Date: Jan 14, 2008
I have an excellent recipe that is made mostly using the microwave, and is incredibly difficult to screw up.
- 3 1/2 cups semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk (not evaporated)
- 1/4 cup amaretto liqueur, or an amaretto-flavored syrup
- 1 teaspoon almond flavoring
- 3/4 cup sliced almonds
- 1 ounce finely ground cannabis
- 1/2 cup butter
Heat cannabis in the melted butter for 45 minutes or so (or however you prefer to make it). Set aside. Grease a 9x9 pan and sprinkle with the sliced almonds. Put chocolate chips and condensed milk into a microwave-safe bowl. Microwave for 3-3 1/2 minutes on high heat or until chocolate is melted. Add all other ingredients (microwave the budder first to liquefy it if it has set). Stir until smooth. Pour into pan and place in fridge or freezer. Should serve as many as 30 people of an ordinary tolerance.
Archived by Erowid with permission of author.
.
Thanks for the useful posts.