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With the weekend coming up, you might find use for this recipe for bhang
from _Flavors_of_India_ by Shanta Nimbark Sacharoff.

2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)
4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove
any seeds or twigs from the marijuana, add it to the teapot and cover.
Let this brew for about 7 minutes. Now strain the water and marijuana
through a piece of muslin cloth, collect the water and save. Take the
leaves and flowers and squeeze between your hands to extract any liquid
that remains. Add this to the water. Place the leaves and flowers in
a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the
milk and leaves together. Gather up the marijuana and squeeze out as
much milk as you can. Repeat this process until you have used about
1/2 cup of milk (about 4 to 5 times). Collect all the milk that has
been extracted and place in a bowl. By this time the marijuana will
have turned into a pulpy mass. Add the chopped almonds and some more
warm milk. Grind this in the mortar until a fine paste is formed.
Squeeze this paste and collect the extract as before. Repeat a few
more times until all that is left are some fibers and nut meal.
Discard the residue. Combine all the liquids that have been collected,
including the water the marijuana was brewed in. Add to this the
garam masala, dried ginger and rosewater. Add the sugar and remaining
milk. Chill, serve, and enjoy.

It seems a bit labor intensive, but then it is meant as an offering to
Shiva.

Melt a pound of butter in a pan. "Mix 30 grams (approximately an ounce) of thoroughly sifted cannabis into it. The amount of cannabis used may vary dramatically depending on the potency of the material and the desired potency of the butter. Let it boil carefully a couple of minutes (or even as long as 10-15 minutes) until the butter has gotten a green color from the grass. Then squeeze the butter through a fine strainer. While you use the strainer, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter as possible.

To warm up the pan a little will make the butter flow more easily. Also strain the butter that is gathered in the deeper parts of the pan. If you don't want any remaining leaves in the butter, you can strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin. Don't throw the leaves, they still *may* contain viable THC. The leaves can be cooked in milk or vodka and become a tasty and effective drink. Hot milk or vodka might also be poured through the muslin, thereby saving some of the butter. You can fry more leaves in the same butter if you want to increase its strength.

[General "word on the street" is that the bud left over after the extraction is worthless and should be thrown away... I left the comment in the recipe because boiling the used pot in milk *really* does taste good. I have not experienced consuming the beverage at what might be called a "baseline," so I do not know if it has psychoactive qualities. Film at 11.]

A simpler and stronger version of the cannabis butter (or ghee)... by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case with the pot. Just warm it up and mix it until the hashish or hashish oil is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are no remaining leaves with THC to worry about.

Ok, I normally use hash (that's the most available), but you could just substitute grass by grinding it up real fine (use a pepper grinder, and you can get rid of those stems too, but they have a harder taste).

Rules:
Warn your guests to wait one hour after the first brownie until they have a second one. The buzz from eating is different than smoking it, and even the heaviest smokers may have a hard time recognizing the effects at first.

Ingredients:

200g butter (margarine won't work)
200g unsweetened chocolate
250g sugar
4 eggs
200g flour
splash vanilla extract
100g dark chocolate (regular candy type)

Directions:


over low heat, melt butter in saucepan.
once butter is just slightly bubbling, mix in ground up hash and stir for 5-10 minutes, taking the pan off the heat every now and then to keep the butter from steaming too much (the magic actually steams out too I think).
melt unsweetened chocolate into butter, stirring constantly.
when all chocolat is melted totally, splash a few drops of vanilla in. If you can hear the vanilla sink to the bottom and "sizzle", the the mix is hot enough. So, remove from heat. If it doesn't sizzle, then your low setting is low enough. I usually just turn off the heat, but leave the pan on the burner (for a ceramic stove).
stir in the sugar little by little (so it doesn't clump)
once all the sugar is mixed in, beat the eggs and mix them in.
add the flour (stir in first so it doesn't blow all around), and use an electric mixer on LOW (it's a waste to splash magic all over the kitchen) until the whole bit is smooth and there are no lumps or pockets of flour.
break dark chocolate into nickel size chunks, and stir in.
pour mix into shallow pan (2-3cm), and pop in medium heat oven for about 30-40min. NOTE: I never time the puppies, I just look at 'em and know. A toothpick will come out with just a little brown color when they are done.

125 g butter
1 cup sugar - we actually put in 2 cups, and it tasted just perfect
2 eggs
2 bananas (ripe ones)
1/3 cup of milk - well enough to give it the right texture, wet, but not runny
1 teaspoon vinegar
2 cups flour
1 teaspoon baking soda

Oven Temperature : 180 C (350 F)

Cream butter and sugar. Add eggs. Beat it all well. Mash up the bananas. Stir them into the bowl. Mix milk and vinegar in a cup. Sift the flour and baking soda in a separate bowl. Add flour and milk to the butter bowl. Mix it all well. Spread evenly in a greased 22 cm x 12 cm loaf tin. Bake it for 1 hour. (we actually cooked ours longer - basically cook it until you can stick a clean dry skewer in the middle, and come out with a clean dry skewer)

Leave til next day to slice and butter.

We cooked ours at about 5:30 pm, and went to a party as soon as it was ready. They were devoured in about 5 seconds ...

Re : how much dope to use ...

We made the equivalent of 3 of these, and used an ounce of leaf, and everyone was blown out. Obviously, the more you use, the more blown out you'll get.

ive used this recipe cept we also used the bud butter as well as the green flower mrgreen

dood, this recipe sounds so easy! o: