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Tacoma Cross offers and encourages patients to use numerous methods of medical marijuana. Flours and butters, oils, tinctures, capsules, sauces, and deserts are just some of the ways we encourage our clients to use medical marijuana. Please, take a look at some of the recipes we have and try them. See what you like and what works best for you. The important thing is for you to feel better and improve your quality of life.
Flours And Butters
Melt a cube of butter (margarine or oil) in skillet. Grind leaf in a blender or grinder to a flour like substance. Add 1 ½ to cups leaf flour to the melted butter. Cook
on lowest heat, covered, for at least 20 minutes, stir to prevent burning. Burning will render the mixture useless. Then add this flour to your standard recipe, or add to a ready-made box of brownies. Very simple and doesn’t taste bad either!
Be careful ingesting any medical marijuana product as the potency of a batch can vary tremendously and your body’s reaction might be overwhelming. Use common sense and practical application to avoid discomfort. And if you use marijuana medically, inform your doctor of your use, and be certain that s/he notes this information in your medical records. Ask your doctor to monitor your medical marijuana use. Good luck. And may your suffering be relieved.
Ghee is clarified butter often used in Indian recipes. Properly prepared ghee can be kept in room temperature or in a moderately cool place for many months without spoiling.
Preparation Method I: Heat 0.5 kg or more of fresh butter in a saucepan at a medium-low temperature (hot enough to boil the butter). A froth will form on the surface. Skim the froth with a spoon and discard it. Continue until no more froth appears. Be careful to remove all the froth. The remaining butterfat is ghee. Store in a refrigerator.
Method II: Use of a wok is recommended, but any pot will do. Be sure the vessel you’re using is absolutely clean. Cleaning of the wok: place a handful of salt and a little salad oil and scour with the aid of a cloth or paper towels. Repeat with fresh salt and oil until no more oxides appear on the towel. Wipe away the remaining salt. Never use water to clean a wok or cast iron pan! Melt 0.5-1 kg of butter in a wok at medium-low temperature. Allow the molten butter to simmer for a while. White particles will float to the top. Stir frequently to insure that nothing sticks to the bottom.
Eventually the butter will start to bubble over. Remove the wok from the stove and let it stand for about five minutes during which the white particles will sink to the bottom. When they have settled pour the ghee into a jar. For purer ghee it may be filtered through several layers of cheesecloth while hot. This will lessen the butterscotch flavor. The color of the ghee should be slightly darker than gold. If it gets any darker than this your wok is too hot. If unsalted butter is used the residue can be eaten for example with honey. If salted butter is used the residue is worthless.
Melt 0.5 kg of butter or ghee in a saucepan. Add several ounces (1 oz = 28.35 g) of finely sifted marijuana. Simmer and stir for a few minutes until the butter takes on the greenish color of the grass. Pour the butter through a fine stainer. Press the mash firmly to squeeze out as much butter as possible. A little heat may be applied beneath the mash to help the butter flow better. Do not discard the leafy material. Simmer it in (hot) milk or vodka and sweeten with honey to make a tasty and effective beverage. For extra potency the process may be repeated by heating more marijuana in the same butter. Otherwise do as above.
To store cannabutter may be frozen or kept for a long time in the refrigerator by pouring water over it to act as an oxygen shield. Use chilled water and cannabutter to prevent any butter from floating to the top. A simpler and more potent cannabutter can be done by using hashish or hash oil instead of marijuana. Heat and stir until all the hash or oil dissolves in the butter. As much of hash or oil may be used as desired as it will dissolve very easily.
Cannabutter, Method II
Fill the boiling pot 1/3 the way with crushed and crumbled marijuana tops. Fill the pot 3/4 the way with a mixture of 1 part butter and 4 or more parts of water. Boil for 30 minutes stirring frequently.
Remove as much debris from the bottom as possible. Allow the liquids to cool to room temperature, then refrigerate. The butter will harden on the top and can be removed. Discard the water.
If a stronger product is desired the process can be repeated with fresh water and grass.
Basic Marijuana Recipe
Grind to a fine flour like consistency until you have 1 ½ – 2 cups of marijuana leaf flour. Melt a cube of butter in a skillet. Slowlysauté the leaf in the melted butter on the lowest possible heat for at least 40 minutes. Cover, but check constantly! Stir repeatedly, keep checking the mixture. DO NOT LET BURN, STIR STIR STIR, keep checking. You can add a small amount of water to keep the mixture from sticking, but keep your eye on the mixture and be certain that it is dry to cook with. Let cool, then add this in place of some of the flour to any recipe that you like. Some folks add it right into a cake mix. I make a remarkable cookie from a butter cookie recipe by just adding the flour to recipe as is and adding another egg.
Olive Oil Recipe
Supplies: 200 to 250 grams good quality organic cannabis shake (trim), Slow cooker , Cheese cloth, Silkscreen- min 200+ thread count per inch, 3 Litres Extra Virgin Olive Oil, Colander or strainer
1. Put cannabis into slow cooker, and add olive oil until it just
covers the cannabis.
2. Turn slow cooker onto High for 2 hours, and then turn down to Low for an additional 4 to 6 hours, stirring occasionally.
** If one wishes a stronger product, add fresh cannabis to the previously heated oil left in the slow cooker and top up oil to cover the cannabis; keep cooking on low heat overnight or up to two days.
3. Strain oil, as warm as possible, through cheese cloth, then strain through silkscreen. The oil is ready to use as is. It will keep for up to 3 months. Cannabis oil can have a very narcotic effect. It is recommended that you do not drive or perform difficult tasks after consumption
You will need: Glass jar – 1 quart mason jar is ideal but any size will do, 3 parts ground marijuana, Leaf bud or shake, 4 parts high proof alcohol, Everclear or Vodka
Fill jar ¾ full of herb (leaving 1/4 bottle empty so the alcohol has room to evaporate) Fill rest of jar with alcohol; leave some room at top stir. Shake jar one or two times a day for 2 weeks. Strain through metal tea strainer or silkscreen. You can use whatever kind of clean glass, not plastic, jar you have with a tight lid. One-quart mason jars are ideal. Grind the herb thoroughly in a blender. It should be well ground but doesn’t have to be a powder. You can use leaf, bud, shake, joint leftover, or stems. Too many stems will wreck your blender and a weaker tincture. Leaf work fine but for higher potency use shake or bud. Fill the jar ¾ full of herb; it does not have to be exact. You can use anywhere from ½ to 2/3 part herb but ¾ will make a full strength tincture. Use the highest proof alcohol you can,Everclear , which is 180 proof, but hard to find. So just use the highest proof Vodka you can find. Pour alcohol over the herb, filling the rest of the jar. Leave just enough space (an inch or so) at the top so that you will be able to shake the jar. Stir the mixture; the herb will absorb some of the alcohol so you may need to add more. Put the lid on tightly; label the contents and the date you started. It takes two weeks for the alcohol to extract all the active elements from the herb. Shake the jar once or twice a day for 2 weeks. The alcohol will rise to the top and a deep green/red color will develop. After 2 weeks of aging you can strain the tincture through a metal tea strainer or a silk screen into a small tincture bottle with a dropper. You can leave the rest in the jar if you want, it will age and mellow in flavor and you can strain off as much as you want at a time. Alcohol is a strong preservative it will hold for a long time, be careful when handling the tincture, it satins and will turn everything it comes in contact with green. Use Ultra Palmolive anti-bacterial dish soap, the orange kind, to clean the glass, metal or other ceramic utensils, (do not use plastic) sinks and counter tops works best at dissolving THC residue. Dosage varies per individual but start with half a dropper dissolved in hot tea or water. Hot tea will dissipate some of the alcohol and activate the THC a bit. It can be taken straight but may burn the tongue and has a very strong herbal taste. Enjoy and be well.
Cleaning Tincture Bottles
They need to be cleaned by hand. Take them all apart and soak in: Palmolive Ultra Anti Bacterial – Orange 2 Tbs. Bleach in soaking water in 4/5 gallons H20. Triple rinse till clean (no soap) any bottle w/ any residue (sticky matter from tincture)
Weigh the marijuana, grind it in a coffee grinder, sift and cook it on the stove top with butter and water, spread it on a cookie sheet, bake it, cool it, then capsule it. It takes about five hours from start to finish. We capsule it in two different sizes gelatin capsules, “O” and “OO” to administer the dosage. Making a large quantity caused the potency to diminish. Store in freezer. This makes about two week’s supply at a time and keeps the medicine fresh.
The Ingredients: 1.25 – 2.5oz marijuana leaf (you may use bud, but the strength will be increased), ¼ – ½ cup butter, ¾ cup water
Grind leaf in a coffee grinder. Sift. (Use a series of finer screens to remove larger fibrous material.) Melt butter in a saucepan or skillet. Add water and sifted leaf. Cook on lowest possible eat, bring just to a simmer (do not boil), continue cooking and stirring over low heat for 1-2 hours. If it gets too thick to simmer, add a little more water. CAREFUL NOT TO BURN!!
(The Following part of the process is optional):
Spread out into a cookie sheet and place in a warm oven (the lowest setting, approximately 200 degrees, and “dry” for 2-3 hours. When it is dry and crumbly, cool and put into “OO” & “O” gelatin capsules (Gelatin capsules as well as a “gelatin capsule packer” is available at health food stores in various sizes).
You will need: 3 slices bacon ¼ C chopped onion ½ lb. ground beef/chicken/turkey 2 ½ C canned whole pealed tomatoes ½ C chopped green peppers 1 lb. fresh slicedsauteed mushrooms 2-3 tbls . Marijuana butter ½ lb. grated cheese Mince and cook bacon. Stir in onion and meat. Cook well. Add tomatoes, peppers, and mushrooms. Simmer uncovered for 20 or 30 minutes. Add butter and cheese when sauce is nearly done. About 2 ½qts.
Nice Dream Ice Cream
You will need: 8 cups half and half 1 tsp., Vanilla 2 cups sugar, 1 tsp. Salt, 6 oz. Semi-sweet chocolate Chocolate chips, Peppermint Candy, 4tbl. (1/4 C) marijuana butter
Scald half and half until bubbles forms at edges. Remove from heat. Melt butter into hot milk. Add other ingredients. Refrigerate covered mix for 30 min. To freeze: Follow the directions for your ice cream maker.
You will need: Coffee Grinder , Crock pot , Medical quality marijuana leaves
Ingredients (enough to make about 20 muffins) : 1 box of chocolate cake mix, 1/3 cup water, 3 eggs and 1/2 cup corn oil, 1/4 pound butter 2 ounces dried quality marijuana leaf — finely ground and sifted 1/2 teaspoon baking powder , 1/4 cup of flour , 1/4 cup of milk or buttermilk
1. Heat in crock pot – 1 cup water, corn oil and butter until the butter has melted. Mixture should be between 165 and 205 degrees — no higher. Process the leaf in a coffee grinder or blender, then sift fine powder over the butter and oil mixture. Regrind and sift leftovers once or twice. Stir, cover and cook overnight on low.
2.Preheat the oven to 350 degrees. Mix flour and baking powder with cake mix. Add eggs and milk. Use electric mixer to combine all ingredients. Stir in cooled marijuana mixture until blended. Bake in 350 degree oven for 20 minutes. Check fordoneness using a tooth pick. Cool on a wire rack.
You will need: ¾ cup Butter plus 2 Tablespoons, 1/3 cup Sugar, 1/3 cup Keff (Marijuana bud or leaf run through a fine screen), 1 2/3 cup of unbleached flour
Heat oven to 350 degrees. Cream butter into sugar, work inkeff , until all one color, and work in flour. Roll dough till ½ or 1/3 inch on lightly floured board. Cut into shapes. Place on un-greased baking sheet ½ inch apart. Bake about 20 minutes and remove at once. Enjoy. Makes about 2 dozen.
The essential first step in the preparation of a perfect marijuana cookie is the butter. The healing essence (THC) of marijuana is not water soluble, but fortunately it’s easily released in oil – perfect for cookies or any baked product that uses butter oil.
Melt ½ lb. of butter in a double boiler. Grind one ounce of dried shake (regular leaves that do not need to be smoking quality) into a fine powder and sift into the melting butter. Cover and steep for an hour or more to allow the THC to be released into the butter. The result will be an emerald green and highly volatile spread. At this stage finger licking can be disastrous, if you wanted to accomplish anything else productive that day. For fine quality butter, use whole or coarsely chopped leaves, steep for at least two hours and strain through a sieve. This method will result in a weaker but more finely flavored butter. Overall strength of the butter of course depends upon the quality of the marijuana. If you want to waste high quality weed in cookies, use a lot less. Chill your green butter in the refrigerator. Green butter can be used in any standard cookie recipe. Choose one that uses a good quantity of shortening and substitute with the green butter.
You will need: ½ lb. Green Butter ½ cup plus 1 Tbs. Powdered sugar 2 tsp. Vanilla extract 2 tsp. Almond extract 1 cup finely chopped walnuts or pecans 1 ¾ cups sifted flour
Whip the powdered sugar into the green butter until it turns a light sea foam green. Whip in the vanilla, almond, and a little salt. Blend in the chopped nuts. Finally, blend in the flour very lightly. Form the mixture into the small balls, about half the size of a ping-pong ball and place on a cookie sheet. Bake in a 300-degree oven for about 25 minutes or until lightly brown. Cool on rack and roll powdered sugar. This recipe will make about 3 ½ dozen cookies. Please be warned: do not eat more than one.
Recipes are from WAMM
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