Potmeal Cookies w/ Ganja Butter Icing

slowmo77

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Potmeal Cookies w/ Ganja Butter Icing

(1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup milk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
2 1/2 cups quick-cooking oatmeal
Grind 1/8th: 3.5 grams of your favorite bud at least! You can double up if you want, these cookies can take it!
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.
Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add milk, Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, and allspice; stir into creamed mixture. Fold in oatmeal, ground weed, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Ganja Butter Icing.

Ganja Butter Icing:
1/2 cup of your favorite ganja green butter (THC Butter)
3 cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water
In a small saucepan heat the butter over medium heat stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
 

slowmo77

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1/3 cup organic cane sugar
4 tbsp water
1/3 cup maple syrup
1/2 cup brown rice syrup
1 cup of rolled oats
1/2 cup finely ground ganja
1 cup sesame seeds
1 cup sunflower seeds
1/2 cup chopped cashew nuts
1/2 cup chopped almonds
1/2 Cup of dried cranberries
1/2 Cup of white chocolate chips (optional)

Use a double boiler. In top pot mix first three ingredients until cane sugar has dissolved. Take off heat and add brown rice syrup, weed,oats,seeds and nuts. Mix well until seeds are coated with sweetener Pour into greased (Pam) non-stick baking pan and press flat then add chips. Refrigerate overnight Cut into squares before serving.
 

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Ok lets gear up for some summer time fun in the sun!! This little bowl of heaven will have your taste buds higher than a mutha!

Barbecue Sauce:
(4 tablespoons green gaja butter butter)
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 chipole chilies (Canned or Rehydrated) finely chopped
(1/8 of your ground good green)
1/4 teaspoon Season Salt (Crazy Janes if you can get it!)
2 1/4 teaspoons sweet paprika
3 teaspoons dry mustard
2 teaspoons sea salt
1/2 teaspoon crushed red pepper
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1/2 Cup of Ketchup
2 1/2 cups water
1 1/4 cup cider vinegar
7 tablespoons dark brown sugar

In a medium non-reactive saucepan set over medium-high heat, add the THC butter add the onions and cook until they are very soft, about 4 minutes. Add the garlic, crushed cannabis, paprika, chillies, season salt, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste, ketchup and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to darken. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 60 to 90 minutes.

Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Great for chicken as a glaze and even beter as a side sauce. Hmmm **** I would put this on cereal and love it!!
 

slowmo77

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Ingredients
4 ripe Hass Avocados chunky chopped

1 cup chopped Red Onions

2 Finley chopped Jalapeño Peppers

1 Hand full of cherry tomatoes - Diced

1 Cup of chopped cilantro

The juice from one lemon or one lime

1/2 cup finely chopped Marijuana (preferable a more skunky strain a nice indica stone like Bahia Black)

1 Clove of garlic minced

Sea Salt and pepper to taste

Cooking Instructions
Ad your lemon or lime juice to your bowl, then stir in you avocados and let sit while you prepare the rest of your ingredients. When dicing up your peppers you can leave in the white rib area and seeds of the pepper for extra heat or remove it for a more moderate spice. Then add your onions, garlic, tomatoes and peppers. Once mixed then add your herbs both the canni and cilantro and lightly mash it all together. Add the salt and pepper lastly to taste. If you are preparing a head of time then add the pit of the avocado in the bowl to help retain the light green color. This can be served with tacos or as a dip.
 

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Banana Wake and Bake Bread

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 very ripe bananas, peeled, and mashed with a fork
1 cup of rough chopped walnuts
1/8th: 3.5 grams of pot finely chopped or ground

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a mix with the paddle or with an electric hand-held mixer, cream the butter, sugar and pot until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be bubbly and may give off a fermented smell, so don't worry that’s jus the sugars from the banana and vanilla working it all out), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Wrap in plastic wrap. The bread is best if served the next day.
 

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