CHOCOLATE TRUFFLES

• 12 ounces semi-sweet chocolate chips
• 4 Tablespoons Green Butter*
• 1/4 cup superfine white granulated sugar
• 2 egg yolks, beaten
• 1 cup finely chopped blanched almonds
• 1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
• chocolate decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in. Top

To make Green Butter: take at least 4 oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes, or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.

To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorates or almonds or whatever. Place in little paper cups for presentation.
Tips: To make superfine granulated sugar ( if you don't want to buy it) place regular sugar in a blender and whiz it- but not too much or you'll end up with powered sugar.
Also, I try to make several flavored batches at a time and "match" the stuff I roll them in with the type of flavored liqueur. For example, with the Gran Marnier I use the choc. decorates; with Frangelico, almonds, and Kahlua, powdered cocoa sweetened with powdered sugar. I am sure there are a zillion combinations. These make perfect holiday gifts for those 'special' friends. The Truffles freeze very well for storage.

__________________

Spreading Happiness One Bud at a Time

Smooth & Creamy CocoPot Ice Cream
Ingredients:

• 6 oz. swiss chocolate
• 2 1/4 cup custard(pre-made)
• 1 1/4 cup whipped cream, whipped
• 1/4 oz skunk or Northern lights

Method:
melt chocolate (either in microwave or in double boiler). Using a rubber spatula put chocolate in with custard and mix well. Using a rubber spatula fold pre whipped cream into the above mixture. Put all into a plastic container cover and freeze, if in freezer for a long time set out at room temperature for 2-3 mins. Serve 3 scoops on small dessert plate and top with chocolate shavings.

__________________

Spreading Happiness One Bud at a Time

Apple Pot
4 apples (cored)
1/2 cup brown sugar
1/4 cup water
4 cherries
1/3 cup chopped marijuana
2 tablespoons cinnamon
Powder the marijuana in a blender, then mix it with sugar and water. Stuff cores with this paste. Sprinkle apples with cinnamon, and top with a cherry. Bake for 25 minutes at 350 degrees.

__________________

Spreading Happiness One Bud at a Time

Chili Bean Pot
2 lbs. pinto beans
1 lb. bacon, cut into two inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Soak beans overnight in water. In a large pot pour boiling water over beans and simmer for at least an hour, adding more water to keep beans covered. Now add all other ingredients and continue to simmer for another three hours. Salt to taste. Serves about ten.

__________________

Spreading Happiness One Bud at a Time

SCOOBY SNACKS

• 2 cups flour
• 2 eggs
• 1 cup quaker dry oatmeal
• 1 tbsp vanilla
• 1/2 cup cocoa
• 1/2 cup sugar
• 1/4 pound (1 stick) butter
• 1 tbsp walnut extract
• 1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.

__________________

Spreading Happiness One Bud at a Time

ok I don't want to get hit with plagerism so I will give a shout-out to the old ladies at DisabilityUK. LINK:
cannabis cooking recipies

every recipe here I have tried. the scooby snaks are the shit. It took me some time to figure out how to make the truffles so after I fucked up the first batch (lost the pot), I tried 2 more times without bud to perfect. yo that shit was pimp-a-licious!!!!!! Happy cooking and remember to turn the burners off before you eat cuz you will not remember them later on!

__________________

Spreading Happiness One Bud at a Time

ZOINKS!
oooohhhhh man man... i gotsa try them scooby snacks. fuckin delicious....

yeah dude, we all love scooby snacks!

god damn, where's the mystery machine when it need it??

__________________