Hey all thought I'd start a thread here for those that want to try edibles or for those that just want to share and improve their craft.
Warning side effects might include, dry mouth, sedation,hunger, and relaxation. Those that get too high you can try drinking some orange juice or something to increase blood sugar. Anxiety can be triggered if the subject becomes overwhelmed.
If you don't feel the effects within 30 minutes try eating something high in protein, don't attempt to eat another unless you're ready for the ride. Protein can increase the high and possibly elongate it.
Some people have liver conditions and or an increased sensitivity to THC, and others will be just the opposite. Take care when medicating and make sure you don't have things to do or take care of if you've never tried edibles.
Some recipes can be diluted if they are too much for someone to handle. For example you could use a 1:1 ratio of Canna butter and regular butter or oil. Some recipes you can leave out the extra decarb material, oils, or other potency increasing factors.
Here I will be sharing recipes that are used for a variety of conditions and ailments. Please feel free to share yours as well.
This is a work in progress as I'm very busy and don't have a lot of time to put together everything at once. Recipes will come out at random so make sure you sub in and let's get cooking with cannabis.
Give your cookies, cake, or pastries a kick with a basic cream cheese or peanut butter frosting.
Ingredients, 1/2 cup of Canna butter, 8 ounces of cream cheese or peanut butter, 4 cups confectioners sugar (powdered sugar), 3 grams of top shelf decarbed cannabis, 1 tablespoon vanilla extract.
Take softened cannabutter cream cheese and vanilla, beat till mixed well. Add decarbed cannabis and confectioners sugar and beat till creamy.
That's it! You can substitute other flavors such as mint, cinnamon, or whatever extract your heart desires and whatever goes with the flavor of your creation.
Berry crumble.
Ingredients:1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1 pinch salt, 1/2 cup oats, 6 tablespoons cold canna butter, cut into small pieces. 4 cups mixed berries, 1/2 cup granulated sugar, 2 tablespoons cornstarch. 3 grams of top shelf ground decarbed cannabis. Note, you can leave out the ground cannabis if your butter is already strong enough.
Equipment: 6 ramekins
- Preheat oven to 325 degrees F.
- In a large bowl combine flour, ground cannabis, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
- In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.
Guess I could have started with this. Incase you don't know how to make Canna butter, here's a simple recipe you can follow. You can use a magic butter machine or decarb your cannabis in the oven. Time of decarb may vary depending on what you're after. Here's a link for more info. https://merryjane-com.cdn.ampproject.org/v/s/merryjane.com/amp/cannabis-decarboxylation-methods?amp_js_v=a2&_gsa=1&usqp=mq331AQCKAE%3D#aoh=15727049875146&csi=1&referrer=https%3A%2F%2Fwww.google.com&_tf=From%20%251%24s&share=https%3A%2F%2Fmerryjane.com%2Fculture%2Fcannabis-decarboxylation-methods
Sorry can't shorten link.
- Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
- Combine the butter and 2 cups water in a medium saucepan. Bring to a low simmer over medium heat. Once the butter begins to melt, add the ground cannabis.
- Reduce the heat to low and cook the butter very gently, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, 2 to 3 hours—you may need to add water if the temperature gets close to the 250°F mark (so the butter doesn’t scorch).
- Set a sieve over a medium bowl (preferably glass) and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter has been filtered, about 5 minutes. Wrap the edges of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the butter (discard the solids). Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight.
- The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Use a paper towel to pat the surface of the butter on all sides to absorb any droplets of moisture. Wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
12 FLUID OZ (1 SERVING = 1/2 TEASPOON = 5 MG THC)
Cedella Marley, daughter of reggae legend Bob Marley, combines the healing properties of cannabis with her wellness regimen in Cooking with Herb.
12 FLUID OZ (1 SERVING = 1/2 TEASPOON = 5 MG THC)
- Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
- Combine the butter and 2 cups water in a medium saucepan. Bring to a low simmer over medium heat. Once the butter begins to melt, add the ground cannabis.
- Reduce the heat to low and cook the butter very gently, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, 2 to 3 hours—you may need to add water if the temperature gets close to the 250°F mark (so the butter doesn’t scorch).
- Set a sieve over a medium bowl (preferably glass) and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter has been filtered, about 5 minutes. Wrap the edges of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the butter (discard the solids). Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight.
- The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Use a paper towel to pat the surface of the butter on all sides to absorb any droplets of moisture. Wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
- Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
- Add the melt butter or oil to a slow cooker. If using butter, add 2 cups of hot water (some people choose not to add the water if using the slow cooker method since the chance of scalding is very small; however, as a precaution, use water the first time and as you get to be a butter-making expert, adjust your method to suit your needs). Turn the heat to the low setting and add the ground herb. Cover the cooker. The infusion is finished when the top layer changes from watery to glossy and thick, 8 to 24 hours (the length of cooking time depends partially on the herb that you’re using; know that cooking for a longer time won’t hurt the butter, just in case you need to leave the slow cooker on overnight or while you’re at work).
- Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter or oil is filtered, about 5 minutes. Wrap the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the liquid (discard the solids). CannaOil can now be transferred to a jar and stored at room temperature for up to 3 months. For CannaButter, cover the bowl tightly, and refrigerate the strained butter for at least 3 hours or overnight.
- The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Pat the solid butter block with a paper towel, then wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
Double boil method for infused coconut or olive oil. Note you can use the cheese cloth before or use it after cooking to filter material, it's easier before.
Ingredients: 1 ounce of ground decarbed cannabis. One 25.4 fluid ounce bottle of choice oil.
Equipment: large metal bowl to fit all ingredients into, scissors, cheese cloth, jar for finished product.
Directions: bring a large pot of water to a boil, this will have to boil for a long time so make sure you have enough water.
Cut cheese cloth to fit metal bowl and fill cheese cloth with ground cannabis. Then tie the ends of the cheese cloth so cannabis doesn't fall out.
Place oil inside of metal bowl, covering cheese cloth completely. Ensure cannabis is completely covered and floating in the oil. You may need to agitate it as it cooks.
Place metal bowl on top of boiling pot of water. You may want a medium boil since this next step requires you to heat the ingredients for up to 3 hours. Stir occasionally and make sure you don't boil the water out of your pot. Careful, the metal bowl may be hot to the touch.
After heating, place cheese cloth in a small glass bowl and let cool for up to 10 minutes. You can squeeze out any remaining oil soaked cannabis in the bowl then transfer it to the rest of the oil. Discard the cannabis, pour oil into jar or bottles. Store at room temp or a cool pantry.
Shelf life about 3 months, you can use this for many recipes that you can't use butter for.
good post.. I'd like to say I use the oven method, I add this flavoring too. Usually the citrus flavors cover the cannabis best for me. We use a 54oz container of coconut oil for 4ozs of trim/larfy bud mix. I also like to add that I keep a tea kettle for hot water to rinse over cheesecloth and buds after I drain it off it seems to render a lot more oil. We usually get back around 50 Oz. Hope this little bit helps and happy cooking to all of yinz. After it's all said and done I put him in 1 oz doses in these sauce souffle cups that you can get from any restaurant, for a light smoker I tell them to eat a quarter of 1 oz I personally take the whole ounce in a warm cup of tea but I chug it all at once.
Cereal treats!! These are a hit with most of my patients and friends. You can really spice up a marshmallow cereal treat 😉. The recipes are for 9 treats, but depending on potency of butter or other ingredients you can certainly double or triple total treats.
Makes 1 8”x 8” baking dish
Ingredients:
6 tablespoons canna butter
1 (10.5 ounce) bag marshmallows (or 12 ounces homemade marshmallows)
5 1/2 cups cereal of your choice
1 cup mix-ins of choice and/or 1 tablespoon minced fresh herbs or spices of choice.
Directions:
1. Lightly grease and 8”x 8” baking dish and set aside.
2. Place butter in a large pot and melt over medium heat. Once butter has fully melted, stir in marshmallows and continue to stir until marshmallows have melted. Remove from heat and add cereal.
3. Mix together until well blended and no dry spots remain. Fold in mix-in ingredients and pour into the prepared baking dish.
4. Smooth the surface of the cereal mixture and allow treats to set, about 1 hour.
5. Cut out 9 even squares and serve.
Cookies and Cream Rice Krispies Treats
Makes 9
Ingredients:
1 (10 ounce) bag marshmallows
3 tablespoons canna butter
2 1/2 to 3 cups Rice Krispies cereal
24 oreo cookies, broken into pieces
Directions:
1. Place marshmallows and butter in a large pot over low heat. Cook together until butter and marshmallows have melted, stirring occasionally.
2. Remove mixture from heat and stir in cereal until just combined.
3. Carefully fold in broken cookies until evenly mixed together.
4. Pour and evenly press mixture into a lightly greased, 8”x8” baking dish.
5. Allow treats to set, about 1 hour. Cut and serve.
These recipes you can use canna chocolate in as well as the canna butter.
- Cooking spray
- 4 tablespoons butter
- 1 (10-ounce) bag Jet-Puffed mini marshmallows
- 1/4 tsp. coarse sea salt
- 5 cups rice krispie cereal or cereal of your choice
- Cooking spray
- 4 tablespoons butter
- 1 (10-ounce) bag Jet-Puffed mini marshmallows
- 1/4 cup creamy peanut butter
- 5 cups Reese's Puffs Cereal
- 1 cup semi sweet chocolate, melted
- Fleur de Sel, for garnish
- Cooking spray
- 4 tablespoons butter
- 1 (10-ounce) bag Jet-Puffed mini marshmallows
- 5 cups Lucky Charms Cereal
- 1/3 cup white chocolate, melted Lucky Charms Marshmallows (marshmallows only), for garnish
Mix and match cereals using up to 7 cups with 6 tablespoons of butter. You can also use coconut oil in place of butter or use half and half. I like to use half butter half coconut oil.
Mix in your some of your favorite things.
- Granola
- Nuts, roughly chopped
- Freeze-dried fruit, chopped if large
- Dried fruit, chopped if large
- Yogurt-covered raisins
- Sweetened shredded coconut, toasted
- Mini marshmallows
- Chocolate chips
- White chocolate chips
- Peanut butter chips
- Butterscotch chips
- Toffee bits
- Candy-coated chocolates
- Sprinkles (up to 1/4 cup)
There's no limit to your imagination, be creative and make your treats special in your own way.
warning keep out of reach of children. Label accordingly so they don't get mixed up for your average treats.
Pain rub and spray recipe:
2oz. flower
-OR-
4oz. sugartrim, leaves, and ground stems
Spread on cookie pan and cover sealed with aluminum foil and bake in oven around 225 degrees fareignheit for 25 minutes to decarboxilate herbs. Remove and uncover, add to 24oz. unrefined Coconut oil and stir often on low for about 30 minutes. Strain all through cheescloth (preferred) or quality paper towel and strainer into a glass casserole dish. This cannabis infused coconut oil will make up 50% of our pain oil mixture..
Other essential oils needed are: Arnica, Magnesium, Peppermint, Frankinscense, Black pepper, and Orange oils..10% of the mixture is Magnesium oil, 10% is Arnica oil, and the remaining 30% is an even split of Peppermint oil, Frankinscense oil, Black Pepper oil, and Orange oil. I made up a recipe based on 60mL total. For this we need:
30mL Canna Coconut oil tincture
6mL Arnica oil
6mL Magnesium oil
4.5mL Peppermint oil
4.5mL Frankinscense oil
4.5mL Black Pepper oil
4.5mL Orange oil
I used liquid measuring spoons that had mL on them. For example: 2TBSP=30mL
1 tsp=5mL
*Mix the coconut oil into the essential oils while warmer than 80 to stay fluid. once mixed with other oils, the coconut tincture will not turn solid at room temperature. Add to glass roll-on full strength, or add to glass spray bottle with 6mL 91% Isopropyl alcohol for a nice and effective pain spray.. I have tried this on my 84 year old grandmother's arthritic hands and she said it worked very well compared to everything she has tried in her life so far..Enjoy!
I tried several times to add these awesome pictures that I took for this experience..with no luck so I will make a page on my website and add link here for the pics..Cheers everyone this stuff rocks. Shake before each use, apply sparingly and enjoy for 4+ hours of pain relief and relaxation. Link: growyours.weebly.com/
Click on "menu".. Otherwise i can repost this with pics inside..spectrum internet was very choppy tonight.
Pain rub and spray recipe:
2oz. flower
-OR-
4oz. sugartrim, leaves, and ground stems
Spread on cookie pan and cover sealed with aluminum foil and bake in oven around 225 degrees fareignheit for 25 minutes to decarboxilate herbs. Remove and uncover, add to 24oz. unrefined Coconut oil and stir often on low for about 30 minutes. Strain all through cheescloth (preferred) or quality paper towel and strainer into a glass casserole dish. This cannabis infused coconut oil will make up 50% of our pain oil mixture..
Other essential oils needed are: Arnica, Magnesium, Peppermint, Frankinscense, Black pepper, and Orange oils..10% of the mixture is Magnesium oil, 10% is Arnica oil, and the remaining 30% is an even split of Peppermint oil, Frankinscense oil, Black Pepper oil, and Orange oil. I made up a recipe based on 60mL total. For this we need:
30mL Canna Coconut oil tincture
6mL Arnica oil
6mL Magnesium oil
4.5mL Peppermint oil
4.5mL Frankinscense oil
4.5mL Black Pepper oil
4.5mL Orange oil
I used liquid measuring spoons that had mL on them. For example: 2TBSP=30mL
1 tsp=5mL
*Mix the coconut oil into the essential oils while warmer than 80 to stay fluid. once mixed with other oils, the coconut tincture will not turn solid at room temperature. Add to glass roll-on full strength, or add to glass spray bottle with 6mL 91% Isopropyl alcohol for a nice and effective pain spray.. I have tried this on my 84 year old grandmother's arthritic hands and she said it worked very well compared to everything she has tried in her life so far..Enjoy!
Super easy candy. I use this pack of Lori Ann's hard candy mix
and a little more then one tablespoon of green dragon tincture. Following the directions on package.
Using these premade packs it's super simple and the dose is spot on, I manage to get 40-45 pieces from a suggested serving size of 35 pieces consistently.
The packs contain the corn syrup in powder form which works much better than the liquid in my experience. I don't recommend using liquid syrup for your first time making candy.
After you get it heated to 300f add flavor, color, and tincture then stir. Careful it will bubble when you begin stirring, stir well. You can also add citric acid to help keep the candy flavors, some flavors don't hold up very well to the tincture. I've found the citrus and berry flavors tend to keep the best profiles.
1lb salt water taffy, ingredients needed:
- 1cup sugar
- 2 tablespoons corn starch
- 3/4 cup light corn syrup
- 1/2 cup water
- 2 tablespoons margarine, I've yet to try infused butter instead
- 1/2 tablespoon salt
- 1dram lorann flavoring
- Food coloring optional
- 1ml rso or distillate more or less depending on desired strength, I've yet to try tincture instead but would start with 1 tablespoon.
Directions: mix sugar and cornstarch in one and a half quart saucepan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260 degrees Fahrenheit or until hard but plastic ball is formed in cold water. After boiling has ceased, stir in flavor, tincture or rso, and color, pour onto lightly grease cookie sheet. Let stand until cool enough to handle. Grease hands and pull it until it has a satin like finish and light color. Cut into 1 inch pieces and wrap in twisting paper.
Keep out of reach of children. Allow up to one hour for activation, use safely.
Green dragon tincture is super easy. Depending on the amount of cannabis used and the potency of alcohol you can make some strong medicine.
My recipe uses everclear but any drinkable alcohol will do. I use about an ounce of ground decarb cannabis in a jar, add enough alcohol to completely cover the cannabis and shake.
Set in a cool dry place for 3 weeks or longer, up to 3 months. Strain the cannabis using a cheesecloth, squeezing out all the alcohol. Then using a coffee filter you can remove any remaining matter.
These are basically the first steps into making some good rso/medicine as well, but I won't get into that.
Tinctures can be used for sprays, edibles, and even go well in a drink or drop a couple drops under the tongue and hold it till you can't anymore.
Hi those are some great recopies. I don't smoke anymore except occasional, so cooking it up is my way. Two years back my sister got me the Instant Pot pressure cooker. After reading and understanding the science and processes of decarboxylation and then trying to look into the fringes... one day it clicked, hey decarbing happens at 104.4 degrees Celcius and a pressure cooker achieves these temperatures with most of the air purged from water in its true gas state so maybe this will preserve the terpenes more and medical benefits.
So I ground some up and added to a mason jar with melted coconut oil. Leave the lid loose, thread it on and back off a bit. A tight lid will pop a jar. Never done it, I made plenty of other mistakes like spilling it rolling. Once the cycle is complete as the jars cool they build a vacuum. you may hear sucking noise or the lid cracking. So don't worry it not going to blow.
This method is perfect for small or large quantities. You can Zap a gram in 30 minutes plus 20 to 30 minutes clean up an prep time.
For small mason jars no more than 10 grams run 30 minutes high pressure cycle. after that completes I let it stand and cool a bit before reliving pressure. My thinking is this may hold the aromatics and terpenes in the oil more, because at high pressure the temperature is 108 Celsius if I recall and 7.5 Psig. The lid has a mechanical safety lock so you cant open the lid unless its vented to relive the pressure. When I have done this you can smell the product. So when I can I usually give it 30 min. to cool. If I just want a quick gram ill vent it in steps. Just like some food will foam out of a pressure cooker.
For larger batches 45 minutes high pressure to be sure the heat gets to the core of the contents. And of course stir a bit after, you don't need too much because the pressure breaks stuff up. With a buddy last fall I showed him how to do it. He put in two Oz. and keif maybe 10g worth. We decided to blow the pressure off in hopes the trichomes might pop like that guy in the James Bond movie who ended in a decompression chamber. Dark Humor. Well all that went onto a 9x9 inch brownie. it was spicy.
I see the small ones on sale for 60 to 80$ and there are other manufacturers in the market too. They are really awesome as a kitchen tool. Perfect steamed carrots 2 minutes high pressure. Just vent it and get them out or it will be baby food. haha. If you are a regular cannabis infuser this is the TOOL. It saves soo much time and makes a superior product to an oven method. I can honestly say 1/3 to a quarter of the time because less steps, processes and such. It even works with fresh live flower when I wanted to try and trim some popcorn nuggs. It looks like mash after it comes out. stir it up and squeeze through the cheese cloth. I quickly discovered , be gentle and there is a point where you hit the water, the texture and pressure changes. Discard that. The water portion taste like plant guts and probably full of nutrient salts. pour it into a shot glass to let any water settle . The fresh oil like this is so aromatic, got the zest and life in it.
I used to cook cannabis but I think too much heat decreases its effect but I still do it. Right now I'm trying to have it as garnish. lol
Paris Boom Pasta
2 tablespoons of cannabutter
2 cloves of garlic, minced
½ cup milk
2 cups asparagus pieces 1 inch or thin cut green beens
¼ teaspoon ground pepper
1 (4.7oz) package PASTA RONI parmesano
½ cup diced roasted red bell peppers
½ cup chopped muenster cheese
¼ cup chopped fresh basil or parsley
-
In a large sauce pan over medium-high heat, melt the butter add the garlic and saute 1 minuet
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Stir in 1 1/3 cups of water, milk, asparagus and black pepper. Bring to a boil
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stir in pasta and special seasonings. Reduce heat to low. Gently boil uncovered, 5 to 7 minutes or until pasta is tender, stirring occasionally.
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Stir in bell peppers and cheese. Remove from heat. Let rest for 3 minuets or till cheese is melted, top with basil.
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