Ingredients:

• Ritz crackers
• Peanut Butter
• Vanilla frosting 
• Whipped Cream (Alcoholic whipped cream recommended)
• Hersey’s choc syrup 

Ingredients:

• 1 cup sugar 
• 1/3 cup corn syrup
• 1/2 cup water
• 1/4 teaspoon cream of tartar 
• 1/4 to 1 teaspoon flavoring 
• liquid food coloring
• 1 to 2 teaspoon(s) citric acid (optional) 

Directions:

1. Prepare either a marble slab or an upside-down cookie sheet (air underneath the sheet will help the candy to cool faster), by covering it with parchment paper and spraying it with oil. If you’re using molds, prepare the molds with lollipop sticks, spray with oil, and place them on a cookie sheet or marble slab.

2. In your pan, over medium heat, stir together the sugar, corn syrup, water, and cream of tartar with a wooden spoon until the sugar crystals dissolve.

3. Continue to stir, using a pastry brush dampened with warm water to dissolve any sugar crystals clinging to the sides of the pan, then stop stirring as soon as the syrup starts to boil.

4. Place the candy thermometer in the pan, being careful not to let it touch the bottom or sides, and let the syrup boil without stirring until the thermometer just reaches 300degrees F (hard-crack stage).

5. Remove the pan from the heat immediately and let the syrup cool to about 275degrees F before adding flavor, color, cannabis tincture and citric acid (adding it sooner causes most of the flavor to cook away).

CAUTION

Be careful! The sugar syrup is extremely hot! If you burn yourself, run cold water over your hand for several minutes, but do not apply ice.

6. Working quickly, pour the syrup into the prepared molds (if you don’t have molds, just put small circles on a cookie sheet with a stick in them) and let cool for about 10 minutes. If you’re not using molds, pour small (2-inch) circles onto the prepared marble slab or cookie sheet and place a lollipop stick in each one, twisting the stick to be sure it’s covered with candy. (It helps to have a friend do this since you need to work quickly.)

7. Let the lollipops cool for at least 10 minutes, until they are hard. Wrap individually in plastic wrap or cellophane and seal with tape or twist ties. Store in a cool, dry place.

Ingredients: 

• 8 oz cannabis leaves 
• 2 sticks of butter
• 2 cans of whole evaporated milk 
• 1 box of cake mix (Once you have Bhang, use it to replace the liquid in the cake mix directions.)

Tools:

• Large pot/kettle

Directions for Bhang:

1. Cover and boil cannabis for ½ hour. 
2. Drain and throw out water. (Save the cannabis.) Do these two steps, four times. 
3. Take the drained cannabis and put it in a pot with the butter and canned milk. 
4. Boil and then let simmer for 8* hours.
5. Drain, save liquid and dispose of wet leaves. 
6. Simmer covered liquid down to 1 ½ cups.  (Make sure not to let it burn.)

Directions for Bhang cake:

1. Make cake as directed on box, except substitute liquid for the bhang we made above.

• Best served warm. 

Dosage warning: Strong enough for 96 2-3 oz servings. 

For beginners or light users, recommended 2 oz slice. 

*Note: When cooking, keep cannabis covered in water at all times. Otherwise it’ll burn and be no good to you.

• 1 cup cannabutter softened 
• 1 cup white sugar 
• 1 cup brown sugar 
• 2 eggs
• 2 teaspoons Vanilla Extract 
• 3 cups flour 
• 1 teaspoon baking soda 
• 2 teaspoons hot water
• ½ teaspoon salt 
• 2 cups chocolate chips
• 1 cup chopped walnuts, peanut butter or more chocolate! :) 

Directions:

1. Preheat oven to 350F (175C) 
2. Cream together the butter, white sugar, and brown until smooth. 
3. Beat in the eggs one at a time, and stir in the vanilla. 
4. Dissolve baking soda in hot water.
5. Bake for about 10 minutes, or until edges are nicely browned. 

• 2 tablespoons of cannabutter 
• 1 large onion, chopped 
• 2 cups of ketchup 
• ½ cup of apple cider vinegar 
• ¼ cup of brown sugar 
• ½ teaspoon of smoke flavouring 
• 2 tablespoons of Worcestershire sauce 
• 2 teaspoons of chilli powder 
• ½ teaspoon of liquid hot pepper sauce (Optional) 

Directions: 

1. Melt butter in a sauce pan on low.
2. Add onion and cook until tender, stirring often.
3. Add all other ingredients on low for 30 minutes. Stir often

* If you don’t have cannabutter, you can add 2-3 grams cannabis buds, finely ground and browned instead. 

• 2 cups of shell pasta 
• 1 ½ cup milk (or cannabis milk! ¼ oz. bud or ½ oz leaf) 
• ½ pepper 
• ½ onion 
• 1 glove of garlic 
• 2 tablespoons cannabis butter 
• 4 tablespoons of flour 
• 1.2 teaspoon of wet mustard 
• Fresh dill spice (as much as you like) 
• 3 tablespoons nutritional yeast 
• Soy sauce 

Directions:

1. Boil pasta until soft and set aside. 
2. In saucepan, sauté veggies until onion is transparent. Set aside with pasta.
3. Melt butter completely and add flour to make a thick paste. (Add more flour if needed.)
4. Blend in milk (or cannabis milk) and whisk until it’s all mixed together. 
5. Add more heat to make the sauté thick. (Be careful, the sauce burns easily.) 
6. Add pasta and veggies.
7. Mix together and serve! 

• 1 loaf of Italian bread 
• 4 cloves garlic, crushed & minced 
• 7 tablespoons of cannabis butter 
• ½ tablespoon extra-virgin olive oil 
• Salt and pepper to taste 
• 3 tablespoons grated cheese (optional) 
• 1 tablespoon freshly chopped parsley or dill (optional)

Directions:

1. Preheat broiler.
2. Combine garlic, butter, pepper, salt and oil in a small saucepan.
3. Heat the mixture over moderate-low heat for 3 minutes.
4. Split the loaf of bread into two halves lengthwise.
5. Toast bread under broiler and remove when light golden brown (5-7 minutes) 
6. Brush bread with garlic oil mixture, and place back in broiler for 3 minutes.
7. Sprinkle with cheese and dill. If you added the cheese, return to broiler for about 30 seconds. 

• 225g self raising flour 
• 1 teaspoon of baking soda 
• Pinch of salt 
• 50g margarine. 
• 25g sugar 
• 150ml of milk
• A few handfuls of dried mixed fruit, or nuts. 
• 1 pack of smarties 
• 20g of cannabutter 

Directions:

1. Mix flour, salt, baking soda & margarine into a bowl until the mixture resembles breadcrumbs. 
2. Add the smarties and your fruit or nuts (The ones in the bag.. Not in your pants wise guy) 
3. Melt cannabutter into the milk and add to the mixture along with the sugar. 
4. Knead the mixture together.
5. Roll out the dough on a clean surface to about an inch thick.
6. Cut out the shapes with a pastry cutter.
7. Cook at 450f (230c) for just over 15 minutes.

Cannabutter is probably going to be the most important thing you learn how to make. It’s usually the most essential ingredient in any edibles you choose to make. It’s pretty basic to make too, so take your time and learn how to do it right. 

Ingredients: 

• 3 sticks of butter (Unsalted. Also make sure it’s not margarine.) 
• ½ oz. or more of marijuana leafs (if you’re using buds, use less)

Tools:

• 1 double broiler
• 1 large bowl
• 1 small bowl or container
• A strainer 
• A grinder 
• An old pair of pantyhose with the foot cut off. 

Directions:

1. Prepare your Mary Jane (leaf or bud form.) Crush or grind your leaves into fine pieces. (I use a bud grinder but you can use your hand or a coffee grinder) The finer it’s ground, the easier it’s going to be for THC extraction. 
2. Add water to the bottom of your double broiler, and your butter in the top. (If you don’t have a broiler, you can use two pots, one smaller than the other. Same effect.) Heat on low until butter is melted. 
3. Add your ground kush to the completely melted butter. Let it cook for 30 minutes. Stirring every 5. 
4. Remove from the heat and let cool (about 15 minutes.) Pour through strainer into your large bowl. (This should get rid of any large pieces of leaf or bud.) 
5. If the butter is still hot, wear gloves (In other words.. Don’t be stupid, stupid.) Carefully pour butter in and squeeze over your small bowl. (If you have a cheesecloth, this is easier. Just soak the cloth in the butter and squeeze over the bowl) Repeat this as you feel necessary. 

All done! If you’re not going to use it right away, store in the fridge. Stay lifted!