Anyone Interested In Cannabis Recipes?
- Thread starter Greather420
- Start date
purplehazin
Well-Known Member
Tinctures are great too for pain relief and no head high 
Hrm, this is interesting. I just did a Google search and a 'tincture' is made by basically steeping the ingredient in alcohol, usually vodka it says here on wikipedia.Tinctures are great too for pain relief and no head high
This would be nice when at home in the evening, perhaps before bedtime but not so good for morning or mid day.
Thanks for this I may very well try to make some of this at some point. I get the relaxation of the alcohol and the pain relief of the cannabis.
purplehazin
Well-Known Member
You can also use food grade glycerine in leu of alcohol if you prefer. Let me find you a good recipe for both ways.
-->https://www.rollitup.org/cooking-cannabis/124769-glycerine-tincture-24-hours.html
From Gardenscure.com:
A marijuana tincture is a solution of alcohol and THC. Tinctures are a much more concentrated version of the traditional drink known as "The Green Dragon.". The higher the ratio of alcohol to weed is, the greater the potential for THC to be drawn out is. And since all that extra grain alcohol isn't appetizing to anybody but mental patients,I always evaporate off the excess.
How do I make it?
If you want to make a marijuana tincture, you should use one whole bottle of everclear (a fifth) and at least an eighth of buds, but no more than a half ounce or you will be wasting weed.
(ixnay007) You need to use PGA (pure grain alcohol) because the more water present in your alcohol, the more nasty stuff ends up in your green dragon like tanins, etc (it'll end up brown).
Grind the buds up well before mixing them with the alcohol.
Let the mixture steep (covered) for anywhere from a week to a month. Shake the covered container (I use Tupperware, but the original bottle will work fine) once or twice a day, and remove the cover once a day to prevent any gases from building up. Beware though, if you steep for a month, (and I've known people who steep for longer) chances are the drink is just going to knock you out cold.
After the mixture has been steeped to your satisfaction, strain out the plant material with cheese cloth (squeeze the cloth to get the remaining liquid out)
Pour the liquid in a saucepan and heat on LOW heat using either a hot plate or an electrical stove. If you try doing this with a gas stove, you will burn your nuts off. Just continue heating until it has evaporated down to the amount of liquid you want.
Note: make sure you're doing this on LOW heat, as you don't want to burn yourself by boiling the alcohol. Also be aware that this process is very stinky, and will make your house smell like weed for a couple of hours, unless it is extremely well ventilated. That's why I always do this in my backyard with a hotplate and an extension cord.
(ixnay007) When you have green dragon that you aren't going to drink, you need to remember to store it in cool very dark places, as alcohol-extracted THC is fairly unstable, and will degrade quickly in light or when exposed to heat.
You can drink it straight, or mix it. The potency is high, and is similar to eating oil-extracted THC, yet is different at the same time. You'll just have to try it!
Greather420
Active Member
That's very true, it DOES take a lot of product; luckily I have strong butter on tap from a delivery service up here. Pretty cheap, too...only $12 for a 4oz stick, which is more than enough for most of my recipes. I do admit, I haven't tried all of these recipes with medicated ingredients, but I have made almost every recipe posted with regular ingredients. If you ever have any ideas/suggestions to improve a recipe you see, or if you have any of your own, please feel free to post them on this thread....I love the feedback and love to hear how other people manipulate recipes to make them medicated!
Just wanted to say sorry to all for not having posted any recipes in a while, I just started working at a new bakery and have been putting in a lot of overtime for the holidays! I am working on a recipe for cinnamon rolls that I will be posting soon, and of course all sorts of holiday treats! Be back with a new recipe soon!
purplehazin
Well-Known Member
Congrats on the bakery! And sorry for hijacking your thread with the tincture posts
Greather420
Active Member
lol...it's all good. I like to think of it as everyone's thread!
akgrown
Well-Known Member
I also would use a Korjinte or Saigon Cinnamon as they have a way of masking the ganja flavor better than common cinnamon.
Greather420
Active Member
Were you peeking in my spice cabinet? lol....I agree, I always use saigon cinnamon...good stuff!
Greather420
Active Member
Okay, new recipe time!! This is going to be another recipe that can be used for a LOT of things, so first, the recipe for Medicated French Brioche Dough.....then, recipes for a few different treats you can make with it! (Cinnamon rolls, French toast, Brioche loaves....)
Ingredients
Ingredients
- 1 Tablespoon active dry yeast
1/3 Cup warm water (110 degrees F)
3 1/2 Cups all-purpose flour
1 Tablespoon white sugar
1 teaspoon salt
1-2 Tablespoons citrus zest (orange, lemon, lime...)
4 eggs
2/3 Cup butter, softened
1/3 Cup cannabutter, softened
- In a small bowl, dissolve the yeast in warm water. Let it stand for about 10 minutes, until creamy looking. In the meantime, stir together the flour, sugar, salt, and citrus zest. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth; about 8 minutes. Flatten the dough and spread it with one third of the butter. Knead this well until mixed in. Flatten again, and spread with the cannabutter, kneading well to mix in. Repeat this process one last time to incorporate the remaining butter.
**Allow the dough to rest for a few minutes between additions of butter. This could take up to 20 minutes or so, but will make things MUCH easier.
****Don't be afraid to add more flour as you are kneading the dough. You DON'T want the dough to stick to the board, so add thin layers of flour if you notice it sticking, and keep adding every time you notice it has all been picked up by the dough. Eventually, the dough will become smooth instead of sticky!
Next, lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough (in other words, punch/push/slap it to make all the extra air come out!), cover and refrigerate until completely cool; about 30 minutes. At this point, the dough can be left in the refrigerator for up to eight hours...actually, the longer you leave it, the easier it is to work with. I usually leave it in overnight and use it the next day.
Greather420
Active Member
Okay, now it's time for CINNAMON ROLLS!!!! I love these things, and made into a medicated treat, they are even better! You will be using the brioche dough from the recipe above, so the amount of cannabutter you use for this recipe is up to you. If you like huge rolls, I would recommend using only half cannabutter or just regular butter all together.
Ingredients
1 batch of Medicated Brioche Dough
1/4 C butter - cannabutter, as explained above
1/2 C brown sugar, tightly packed
1-2 teaspoons cinnamon (I recommend a higher-grade cinnamon, like saigon)
1/4 C FINELY chopped walnuts or pecans (if desired)
Directions
Remove Medicated Brioche Dough from the refrigerator and place on floured board. Knead dough slightly until it softens a bit and isn't sticky. Roll out dough, trying to keep as rectangular as possible. Dough might "argue" with you a bit....springing and shrinking back after you roll it, but with a bit of patience it will become more agreeable! Roll dough to about 1/4" thick. Brush melted butter over the top of dough, making sure not to leave any dry spots. Mix together brown sugar and cinnamon and spread evenly across top of the dough, leaving a 1/4"-1/2" strip at the bottom clean. You only need a THIN layer of the sugar mixture, too much will be too much of a mess! I like to spread it on then wipe any excess off and save it for later. Once dough is evenly coated, sprinkle nuts (if using) evenly across the sugar mixture. Now, this next step is something I am confident ANY stoner/medical patient will be able to do with ease! Starting at the top of the long side (lengthwise), start to roll the dough down. The tighter the better; too loose and the rolls will fall apart when you cut them. If your dough is uneven, pull the short ends gently while rolling to keep each layer even. When you get to the end, brush the plain part of the dough with more butter or an egg wash, then pinch closed to form a seal.
If your ends are pointy/uneven, cut them to make everything even. The end pieces can be added to the bottom of one of the slices or baked separately. Once rolled, cut into slices of your desired size. Keep in mind that the dough will double in size before you bake it, so I wouldn't recommend making them more than an inch thick. Place each roll in a muffin/cupcake liner and on a baking sheet. Place in a warm spot and allow to rise for about an hour, until rolls have "popped"; basically doubled in size. Bake at 400 degreesF for 10-15 minutes, until golden brown.
Now, you will need the icing.
3 Tablespoons butter
3 Tablespoons cannabutter
3 C powdered sugar
1 1/2 teaspoons vanilla (or almond) extract
2 Tablespoons milk
Mix all ingredients together until smooth. Drop a GENEROUS spoonful of icing onto the top of each cinnamon roll. Allow icing to melt over the roll....if it isn't melting well, spread lightly to coat the top. Allow to cool as long as necessary and eat!
I will warn you, this recipe is EXTREMELY strong. If you used cannabutter in every part of this recipe, start by eating 1/4 of your roll (maybe 1/2), then eating more after an hour or so if needed. Oh, and garnish the top with finely chopped nuts if you want, should be delicious!
I'll be posting a bear claw recipe shortly, using the same brioche dough.
ENJOY!
Ingredients
1 batch of Medicated Brioche Dough
1/4 C butter - cannabutter, as explained above
1/2 C brown sugar, tightly packed
1-2 teaspoons cinnamon (I recommend a higher-grade cinnamon, like saigon)
1/4 C FINELY chopped walnuts or pecans (if desired)
Directions
Remove Medicated Brioche Dough from the refrigerator and place on floured board. Knead dough slightly until it softens a bit and isn't sticky. Roll out dough, trying to keep as rectangular as possible. Dough might "argue" with you a bit....springing and shrinking back after you roll it, but with a bit of patience it will become more agreeable! Roll dough to about 1/4" thick. Brush melted butter over the top of dough, making sure not to leave any dry spots. Mix together brown sugar and cinnamon and spread evenly across top of the dough, leaving a 1/4"-1/2" strip at the bottom clean. You only need a THIN layer of the sugar mixture, too much will be too much of a mess! I like to spread it on then wipe any excess off and save it for later. Once dough is evenly coated, sprinkle nuts (if using) evenly across the sugar mixture. Now, this next step is something I am confident ANY stoner/medical patient will be able to do with ease! Starting at the top of the long side (lengthwise), start to roll the dough down. The tighter the better; too loose and the rolls will fall apart when you cut them. If your dough is uneven, pull the short ends gently while rolling to keep each layer even. When you get to the end, brush the plain part of the dough with more butter or an egg wash, then pinch closed to form a seal.
If your ends are pointy/uneven, cut them to make everything even. The end pieces can be added to the bottom of one of the slices or baked separately. Once rolled, cut into slices of your desired size. Keep in mind that the dough will double in size before you bake it, so I wouldn't recommend making them more than an inch thick. Place each roll in a muffin/cupcake liner and on a baking sheet. Place in a warm spot and allow to rise for about an hour, until rolls have "popped"; basically doubled in size. Bake at 400 degreesF for 10-15 minutes, until golden brown.
Now, you will need the icing.
3 Tablespoons butter
3 Tablespoons cannabutter
3 C powdered sugar
1 1/2 teaspoons vanilla (or almond) extract
2 Tablespoons milk
Mix all ingredients together until smooth. Drop a GENEROUS spoonful of icing onto the top of each cinnamon roll. Allow icing to melt over the roll....if it isn't melting well, spread lightly to coat the top. Allow to cool as long as necessary and eat!
I will warn you, this recipe is EXTREMELY strong. If you used cannabutter in every part of this recipe, start by eating 1/4 of your roll (maybe 1/2), then eating more after an hour or so if needed. Oh, and garnish the top with finely chopped nuts if you want, should be delicious!
I'll be posting a bear claw recipe shortly, using the same brioche dough.
ENJOY!
Sr. Verde
Well-Known Member
budalushious
Active Member
Man what a great thread. Thank you. I can't wait to make the pie...........
peace B
peace B
Greather420
Active Member
Why thank you! Always nice to hear people are excited to try my recipes....let us know how it turns out!
Greather420
Active Member
Now, I know I promised to give a recipe for bear claws using the brioche dough, but after experimentation here, it isn't quite the right dough for bear claws. I WILL be posting a recipe for my simple version of bear claws ( I call them bear "paws" ) using a roll of pre-made crescent dough, but for now, I would like to tell you how to make the BEST french toast ever! It is exactly the same as the cinnamon roll recipe above, only you bake it in a loaf instead of cutting it into rolls.
Ingredients
1 recipe of medicated brioche dough
1 recipe of cinnamon roll filling (listed in my last recipe)
Cooking Spray
Directions
Allow dough to soften slightly. On a floured board, roll out dough into a rectangle. You want this dough to be long, and only about 12" wide, because you don't want too many layers when you roll it. Mix the filling and spread it evenly over the top of the dough, removing any excess. Sprinkle evenly with nuts and roll as tightly as possible. Use melted butter or an egg wash (1 egg + 2-3 Tablespoons water) to seal the bottom. Take a bread pan and cut the roll to fit inside the pan. Spray the CRAP out of the bottom of the pan, and put a piece of parchment or wax paper on the bottom, then spray again. Place the loaf into the pan and press it down to fill the pan. Spray again over the top. This bread is EXTREMELY sticky and even if it seems like a lot of spray, it will make life easier when it is done! Place your loaf in a warm place and allow to rise until it has doubled in size. You will see bubbles start to form when it is ready. Bake at 350 degreesF for about 15-20 minutes, or until nice and browned on top. Allow to cool COMPLETELY before taking bread from the pan. When ready to make your french toast, slice the bread into desired sizes and make the batter.
Ingredients
2 eggs
1/4 C Granulated Sugar
1-2 Tablespoons cinnamon
2 Tablespoons brown sugar
Directions
Mix all ingredients together in a wide mouthed bowl. Heat up your pan/skillet and add a little butter. Dip your slices of cinnamon bread into the batter on both sides; allow excess to drip back into the bowl. Cook bread in the pan until crispy. Flip the bread, and sprinkle the cooked side with a pinch of brown sugar. When the other side is done, flip the bread one more time, let it sit for a short time (30 seconds or so) then remove from the pan. The final flip cooks the brown sugar you sprinkled on top and gives your french toast a DELICIOUS sugary glaze on the top. I swear this will be the BEST (and strongest!) french toast you've ever had!
*After you make one or two slices, you might want to add a bit more cinnamon to the batter. It floats on top and will soak into the first couple slices, then be gone!
**If you have any of your roll left over after making the loaf, you can either make a second loaf (if there is enough), or you can cut the remaining dough into cinnamon rolls and bake them off according to my recipe above. Just don't throw it away! Waste not, want not!
As always, let me know of any questions/comments you may have. ENJOY!
Ingredients
1 recipe of medicated brioche dough
1 recipe of cinnamon roll filling (listed in my last recipe)
Cooking Spray
Directions
Allow dough to soften slightly. On a floured board, roll out dough into a rectangle. You want this dough to be long, and only about 12" wide, because you don't want too many layers when you roll it. Mix the filling and spread it evenly over the top of the dough, removing any excess. Sprinkle evenly with nuts and roll as tightly as possible. Use melted butter or an egg wash (1 egg + 2-3 Tablespoons water) to seal the bottom. Take a bread pan and cut the roll to fit inside the pan. Spray the CRAP out of the bottom of the pan, and put a piece of parchment or wax paper on the bottom, then spray again. Place the loaf into the pan and press it down to fill the pan. Spray again over the top. This bread is EXTREMELY sticky and even if it seems like a lot of spray, it will make life easier when it is done! Place your loaf in a warm place and allow to rise until it has doubled in size. You will see bubbles start to form when it is ready. Bake at 350 degreesF for about 15-20 minutes, or until nice and browned on top. Allow to cool COMPLETELY before taking bread from the pan. When ready to make your french toast, slice the bread into desired sizes and make the batter.
Ingredients
2 eggs
1/4 C Granulated Sugar
1-2 Tablespoons cinnamon
2 Tablespoons brown sugar
Directions
Mix all ingredients together in a wide mouthed bowl. Heat up your pan/skillet and add a little butter. Dip your slices of cinnamon bread into the batter on both sides; allow excess to drip back into the bowl. Cook bread in the pan until crispy. Flip the bread, and sprinkle the cooked side with a pinch of brown sugar. When the other side is done, flip the bread one more time, let it sit for a short time (30 seconds or so) then remove from the pan. The final flip cooks the brown sugar you sprinkled on top and gives your french toast a DELICIOUS sugary glaze on the top. I swear this will be the BEST (and strongest!) french toast you've ever had!
*After you make one or two slices, you might want to add a bit more cinnamon to the batter. It floats on top and will soak into the first couple slices, then be gone!
**If you have any of your roll left over after making the loaf, you can either make a second loaf (if there is enough), or you can cut the remaining dough into cinnamon rolls and bake them off according to my recipe above. Just don't throw it away! Waste not, want not!
As always, let me know of any questions/comments you may have. ENJOY!
Greather420
Active Member
Hey all....just wanted to apologize for not posting anything this past few months! Got some new ideas, so keep posted, I will be posting more recipes soon!
purplehazin
Well-Known Member
Got a notification your thread was bumped and got all excited hehe
Somehow I missed that french toast recipe, will have to be all over that tomorrow or next weekend.
Somehow I missed that french toast recipe, will have to be all over that tomorrow or next weekend.