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Another recipe using yet another part of this great healer that we just toss out! My last "recycle" recipe was using root balls for topical applications. The stem oil is used in recipes or taken as is.



1) grind stems or cut up into small pieces. A coffee grinder will do the job nicely

2) In slow cooker add stems and enough oil of your choice (olive, canola, coconut etc.) to thoroughly cover stems. You may need to add oil to compensate for the loss of oil due to the stems absorbing oil as they soften and cook.

3) Cook on low for 12 hours. Once you reach the 12 hour mark turn off slow cooker and let it sit for 12 hours. You will need to cook the mixture for two 12 hour cycles.

4) After second cycle of cooking cool and strain.

This mixture can be use as normal in any recipe calling for oil. Some will substitute butter for the choice of oil that is used to replace the oil loss from the stems softening and absorbing the oil as well as there are those who will make this mix with all butter. I have not found one method superior to the other. You will not get that THC high or buzz from this mixture because the stems are high in CBD, but you will get a subtle deep body relaxation and pain relief with use. If you desire the THC effect add ground buds to make a 50/50 mix and cook in the same manner.




Happy Cooking!!!


Cream of Broccoli or Asparagus Soup

Best made with fresh organic veggies




3 cups hot water

8 ounces Celery

8 ounces of broccoli tops or asparagus tips

2 ounces fresh onions

2 ounces butter or margarine

1 tablespoon flour

1 pint heavy cream

2 ounces fresh buds

Add Canna butter to taste. I personally like the rich flavor butter gives creamed soups.



Boil three cups of water with celery, broccoli (or asparagus) for five minutes. Meanwhile carefully sauté the onions and buds on low flame in a separate pan for two to three minutes. Do not burn! Turn down the flame to simmer, then add butter bud onion mixture. Make sure you do not exceed 350 degrees. Use a thermometer while cooking.

Add flour stir then add the cream and simmer (Not boil) for five minutes or until thickens. Serve Hot serves 6-8. The best soup you will ever have!!!



Pot Pasta

  • 2 to 3 tbsp bud butter
  • 2 cup shell pasta
  • 1 1/2 cup cannabis milk (1/4 oz bud or 1/2 oz leaf)
  • half of a green pepper (you can use red or yellow as well)
  • half of an onion
  • a clove of garlic, I use a little more
  • 4 tbsp flour
  • 1/2 tsp mustard
  • fresh dill spice
  • 3 tbsp nutritional yeast
  • soy sauce


  • Boil pasta until complete, then set aside.
  • In a saucepan, sauté veggies until onion is transparent. Set aside with pasta.
  • Melt butter completely.
  • Add flour to produce an even thicker paste. (add more as necessary)
  • Blend in milk.
  • Whisk until all is blended.
  • Add heat to make the sauté thick.
  • When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies.
  • Heat all together and serve.
  • Enjoy.

Prep Time:20 Min'sCook Time:10 Min'sDegree of Difficulty:EasyYield:Dinner for at least 2 patients




I've explored numerous methods of extracting THC into tinctures. The alcohol method has a tendency to sting the mucus membranes of the mouth. I just finished a batch of the following for those looking for a recipe with less alcohol and a sweet taste to it



Step1) Take a previously made marijuana tincture


Step 2) Pour the tincture into the top of a double boiler . Add an equal amount of glycerin

(4 cups of tincture to 4 cups of glycerin, for example.)


Step 3) Over very low heat, a slow cooker on low works the best to cook the mixture until it has reduced in volume by half, or 50%. The alcohol will "cook off" while you are doing this.


Cooks Note *****Depending on the type of alcohol (for example Everclear 100 proof) and the percentage of the water volume in the alcohol it could take several hours to cook down. I left mine on low for about 8 hours and used Everclear to make my basic tincture recipe.


Step 4) Once the mixture has cooled, store in glass bottles refrigerated.


The key here is to reduce the alcohol and not loose the THC by cooking at to high of a temperature. Never boil at extreme tempatures or you will destroy the THC in the tincture.


Did you know that hemp or marijuana root is used to relieve muscular and bone aches, reduce swelling, ease pain, rejuvenates circulation, promotes cellular growth, and encourages deep tissue healing.


I try to use every bit of the plant, waste nothing is my motto! There are old recipes out there dating back years and years documenting the use of roots and stems.


If you are like me and looking for a homeopathic use for the roots start with a topical linament solution using rubbing alcohol, dried and finely ground roots.......


1 root ball throughly cleaned and dried. Wash and re wash with water until all soil is removed from fresh roots. Make sure you have dried or dehydrated it to the point where the roots are no longer soft and pliable.


1 bottle of 90% isopropyl alcohol (rubbing alcohol)


Grind root ball to a fine powder, open a bottle of 90% isopropyl alcohol (rubbing alcohol), pour approximately 1/3 of contents into a separate container for storage. Using a funnel with an opening appropriate to container, pour in ground material, shake well, then store in a dark place, shaking every few days, for 1-2 months. Strain out material before using, with a cheesecloth or coffee filter, apply liberally to affected area for pain relief, as needed




The supplies you’ll need are:

1 cup of distilled water or 1 cup of Aloe Vera juice

Canna Oil

1 Tbsp of liquid lecithin

1 Tbsp Essential Oils your choice of peppermint, spike lavender or Helichrysum.

You’ll also use a blender, or a regular mixing-bowl to mix the ingredients. Also, you’ll need a small Container for storing the mixed ingredients in afterward.


Mixing Directions:

Use either 1 cup of distilled water or 1 cup of Aloe Vera Juice, pour into your mixing-bowl or blender.


Add >> 1 tablespoon of Liquid Lecithin Essential Oil.

Add >> 1 tablespoon of Canna Oil.

Blend the ingredients together.



Mix using either the ”cream” or ”whip” setting on your blender or mixer.


**Notes** The lotion should turn-into a creamy consistency. If the lotion is too thick, you can add more distilled water or Aloe Vera Juice. Simply add one teaspoon at a time until the desired consistency is reached.


**Final Step** ”Blend-in” 4-6 drop of each desired ”essential oil”. You can use a combination of peppermint, spike lavender and Helichrysum. All three are effective for relieving pain and inflammation. Other options for deep muscle pain relief include Black Pepper, Chamomile, Clary Sage, Ginger, Lemongrass, Sandalwood, Sweet Marjoram and Vetiver.


MEDICATED CANNABIS SALVE / I've used this on arthritic joints with good results

4 3/4 cups virgin olive oil

1 1/2 cups st johns wort

2 cups dried calendula blossoms

1/4 cup comfry root

1/4 cup org lavender flowers

6 TBLSP coconut oil

1 1/2 cups dried cannabis LEAF

pure beeswax, enough to make a "salve consistency"


Heat the oils and add the dried roots. never boil or simmer. keep just below the simmer point. if you see bubbles then turn down. Steep the herbs for a couple hours, stirring every once in awhile. when done, cool and strain using several layers of cheesecloth or an herb press. place in a clean vessel and add beeswax. you wont need too much , a few TBLSP's ...you can always remelt it and add more if it doesn't have the consistency you prefer.


This recipe is a general guide. Many other oils can be used/substituted/added along with dried herbs and plant oils. It's a great for a general use salve for just about everything.




.....was in a hurry and had to medicate quickly.... Out of vodka so I thought I would substitute butter to make something similar to Professor Tee's Miracle tincture. This works and let me tell you I was a mellow as a kittin rolled up in a blanket!




Sauté low heat 1 gram finely ground cannabis in butter until infused and remove from heat.


Add 2 TBL natural comb honey, mix well.


Pour into short glass, cool down until room temp or less, and add 1 more TBL of honey.

Get your favorite spoon, and... SLIDE Down the hatch.


It's quick, easy, and tasty. No serious cooking skills required.


The exact science of decaboxylliztion is more of an art. I've never read a study done with a mass spectrometer to determine the optimum time or temperature. I've found it's less about following an exact time and temperature for all types of bud, trim or extracted oil/kief - than starting somewhere in the middle (where your resin won't be vaporized but it's still hot enough to decarboxylize) and adjusting from experience.


223F for 15 minutes for dry trim does a great job for me, as does stuffing my toaster oven full of fresh cut leaves and baking for an hour at 225F. I cook my brownies at 300F to 350F, with an oven thermometer to guarantee temperature. The higher the temperature the less time you want to bake to avoid damaging the THC. Its always better to under heat than over heat.


The 1 - 3 hours in the crock pot is for extraction mostly, the decarboxylization is a serendipitous side effect but again with the process you will need a thermometer to check the temp and I never let it get any higher than 260F - 275F.


If there are any more opinions please add them..... The more information on this subject the better. Medibles are selling like crazy right now and those of us who do cook appreciate sharing info ; )




Ran across this today while searching for new recipes for my patients. Great for those who don't like cooking





1 1/2 cups Canna butter

3 cups Oats

1/4 cup Peanut Butter

3 tablespoons Honey

2 teaspoons Cinnamon

1-2 tablespoons Cocoa Powder



Melt the Canna butter in a microwave safe bowl. In a large bowl, combine the oats, peanut butter, honey, cinnamon, and cocoa. Pour the Canna butter on top and stir until the mixture becomes homogeneous. Place the bowl into the freezer for 10-20 minutes. Form the mixture into individual balls, using your hands drop them onto wax paper to set.



Try adding chopped walnuts, raisins, or crisped rice to add a little spin to the recipe. If the result is too gooey, add more oats; if it’s too dry, add more peanut butter or honey.


Canna Caramels

Canna Caramels I always use a thermometer when I cook with MM and advise anyone who uses my recipes to do the same.

Canna Caramels -


you will need:


2 cups heavy cream or half/half (2% milk works great)

1 cup condensed milk

2 cups light corn syrup

1/2 cup water

3 cups bakers sugar and 2 cups light brown sugar

1/2 cup softened canna butter, cut into small cubes

9x13 pan

9x9 pan



additional: flavored extracts, spices, nuts, dried fruits.




1. Take a big enough piece of foil/wax-paper to fit the 9x13 and 9x9 pan, grease the paper/foil then line the pans with it(do not just grease the pans, you need the foil or wax paper trust me)


2. Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm and simmering, but do not allow it to boil.


3. In a medium-large saucepan combine the agave syrup, water, bakers sugar and light brown sugar over medium-high heat. Stir the mixture until the sugar dissolves then reduce the heat to a medium setting.


4. Allow the sugar/syrup mixture to come to a boil (250 Fahrenheit...must use a thermometer, you don't want to cook the THC out of the canna butter) and cook for about 2 minutes


5. Add the softened butter chunks and the warm milk-cream mixture into the sugar syrup mixture. (The temperature should go down about 30 degrees.)


6. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244, and the caramel is a beautiful dark golden brown, if you do not have a thermometer then you can use the soft ball test, take a small amount of syrup and drop it into ICE cold water...keep doing this every couple minutes or so until it forms a soft ball that flattens when removed from the water and has the consistency you are looking for. when you have reached the right consistency boil for another 2-5 minutes without stirring(now is the time to add nuts/dried fruits/flavoring/spices)


7. Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture. Do not put in the fridge or freezer!


8. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.


9. Take a big knife and firmly cut into the caramels, creating 1” squares.


10. Take a big piece of wax paper and fold into sections of about 3in x 3in then cut out into squares, place each 1in caramel on the wax papers and wrap them. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting (depending on how long you cooked your caramels, some batches will be harder than others). Alternately, you can dip them in chocolate once they are cut.....YUMMY!!!


11. Store the caramels at room temperature for up to two weeks. after one week the texture is nice and smooth although I start eating them right after I make them.




Yummy orange pineapple creamy banana and pecan....with a "lil" THC. The warmer weather is approaching us soon. Over the weekend I started digging through my recipe file and found this one... I just love comfort food!!/2 cup canna butter, room temperature

1/2 pint heavy whipping cream, cold

1/2 cup water

1 regular size Orange Jello

1 regular size Pineapple Jello

4 Tablespoons sugar

1 small can Pineapple crushed.. drain juice off.

1 cup chopped pecans

3 large bananas, chopped



OK combine orange jello, pineapple jello and 1/2 cup cold water, bring to boil. Stir continuously. Add can of crushed pineapple, well drained. Add 4 tablespoons sugar, stir, remove from heat. Cool to room temp or about 80 degrees Fahrenheit. Stir to keep from gelling occasionally. May place pan in bowl of ice to cool rapidly if needed.


while that cools combine 1/2 cup canna butter 1/2 pint heavy whipping cream in mixing bowl. Beat until stiff peaks form on whipping cream. Add pecans, bananas.


Add jello mixture to whipping cream mixture, fold gently until color is uniform.


Place in fridge until set. Enjoy!


Anyone here remember the famous Alice B. Tolkas Brownies? This recipe came to mind today while looking for something new to create with MM. I've included a little history on how this most famous recipe came about. These are very good.....



It all started when Alice signed a contract with Harper's to write a cookbook in 1952. She was a pretty fair cook, but what Harper really hoped to get wasn'tt so much recipes but tales of her life with Gertrude Stein, who had died in 1946.


With the deadline only a few months away, Toklas, then in her mid-70s, found herself half a book shy. So she began soliciting recipes from her artsy friends. Gysin came up with "Haschich Fudge, which anyone could whip up on a rainy day." By way of introduction he gushed, "This is the food of Paradise.... it might provide an entertaining refreshment for a Ladies' Bridge Club or a chapter meeting of the DAR.... Euphoria and brilliant storms of laughter; ecstatic reveries and extensions of one's personality on several simultaneous planes are to be complacently expected. Almost anything Saint Theresa did, you can do better." The active ingredient in the fudge was what Gysin called "canibus sativa," more familiarly known as marijuana.


Alice, unfamiliar with "canibus" (at least as spelled by Gysin) and lacking the time to test the recipes, stuck her friend's contribution into her manuscript and sent it off to the publisher. The editors at Harper's spotted the suspicious ingredient and held the recipe out, but the publisher of the British edition didn't. The press promptly went nuts. Tittered Time: "The late Poetess Gertrude (Tender Buttons) Stein and her constant companion and autobiographee, Alice B. Toklas, used to have gay old times together in the kitchen. Some of the unique delicacies that were whipped up will soon be cataloged ... in a wildly epicurean tome ... which is already causing excited talk on both sides of the Atlantic. Perhaps the most gone concoction (and also possibly a clue to some of Gertrude's less earthly lines) was her hashish fudge."


Alice, a believer to the end in her friend's genius, was incensed that anyone should think it was artificially fueled. Still, as her friend Thorton Wilder told her, the recipe was the publicity stunt of the year and the expurgated American version of the cookbook received wide and generally respectful notice.


Just so you can see what all the fuss was about, here's the recipe:


"Take 1 teaspoon black peppercorns, 1 whole nutmeg, 4 average sticks of cinnamon, 1 teaspoon coriander. These should all be pulverized in a mortar. About a handful each of stone dates, dried figs, shelled almonds and peanuts: chop these and mix them together. A bunch of canibus sativa can be pulverized. This along with the spices should be dusted over the mixed fruit and nuts, kneaded together. About a cup of sugar dissolved in a big pat of butter. Rolled into a cake and cut into pieces or made into balls about the size of a walnut, it should be eaten with care. Two pieces are quite sufficient. Obtaining the canibus may present certain difficulties.... It should be picked and dried as soon as it has gone to seed and while the plant is still green."


Cecil must sternly advise that you shouldn't try this at home. If you do anyway, at least you won't have to worry about the munchies.


Carrot [Canna] Cake

This cake is great to make when you are expecting guests. This is one of my mother recipes which is probably the same one all families hand down from generation to generation.


So let's sit back and relax with a slice of carrot cake and a cup of tea with Professor Tee's Miracle Tincture stirred in.



4 eggs

2 cups sugar

1 1/2 cups of canola oil

3 cups of shredded carrots (~5-6 medium-sized carrots)

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts



1. Simmer oil on a low temperature. Shred as much marijuana as desired into a *fine* powder and combine with oil on LOW temperature. Let marijuana/oil simmer for approximately 1 hour.

2. Mix eggs, sugar, and oil/marijuana mixture together until well blended.

3. Add carrots

4. Add flour, baking powder, baking soda, salt, and cinnamon

5. Mix well and add chopped walnuts

6. Bake in a greased or non-stick circular pan or mold at 325 F for 1-1.5 hours.

7. Let cool, serve chilled.


Cream Cheese Frosting:

1/4 cups canna butter or regular butter, room temperature

8 ounces cream cheese, room temperature

2 cups confectioners (powdered or icing) sugar sifted

1 teaspoon pure vanilla extract

finely grated lemon zest of one lemon


Garnish: (Optional)

1 cup (100 grams) toasted and finely chopped walnuts or pecans


Yummy....I had a sweet tooth today so I whipped up a batch of these.




2 cups creamy peanut butter

1 cup canna butter

4 cups confectioners' sugar

4 cups Rice Crispy cereal (I like to crush the rice crispy's up a little)


If you are feeling creative you can add chocolate chips....they will taste like peanut butter cups.





1.Melt peanut peanut butter and canna butter in saucepan, over low heat. In a large bowl, mix rice crispy's and confectioners' sugar( mix well). Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. I use my hands to do this part, it makes the mixing easier.


2.Make mix into 1 inch or smaller balls and spread on cookie sheets, chill untill firm in the fridge.


3.Roll in confectioners' sugar.




These keep well and you can freeze them just re-roll in confectioners' sugar again when you defrost them.


This is another one of my goodies I've been making for some time now. This recipe has been passed around for a few years and I really don't know who developed it. But what I do know is it works!


Tincture/Cannamist Recipe:

Pack a mason jar loosely but completely with *****converted cannabis***** product; add a few sprigs of fresh organic mint.

Add alcohol (50% is preferred, but 40% vodka works just fine) until the jar is full.

Seal, shake and put in a dark, cool place for 2 weeks.

After 2 weeks, strain mixture through fine mesh sieve or cheesecloth. Add 2-4 tablespoons of organic honey (to taste, but without over-sweetening the mixture).

Pour into bottles fitted with fine mist spray tops.


Initial Dosage: Spray two times on the inside of the cheek, and wait 30 seconds before swallowing. Wait ten minutes and if desired effect has not been reached, repeat on the opposite cheek. Wait ten minutes, and repeat until desired effect is achieved. Dosage will vary between users, but should remain fairly constant once established.

Effect will last for between 1-2 hours. Repeat use as needed.



On a cookie sheet place a equally sized piece of parchment paper or foil

Spread your bud out on the sheet, place in a pre heated 300 degree Fahrenheit oven (make sure it's not any hotter than this as the THC will cook out of the MM) and bake for about 10 minutes or until all the green is cooked out.


It will turn a golden brown and be totally dehydrated and very

brittle. Take the cookie sheet out of the oven, let it cool, grind

your bud up into it's smallest parts (a pestle and mortar works best

for this). It's said that heating the MM you are evaporating water and increasing the amount of TCH that will be available for your medible products. BUT you have to be very very careful to not cook the TCH out of the MM.


A chocolate lovers delight!


Start with Hershey's Premium Baking Bar Unsweetened Chocolate. On the back is a recipe for brownies which includes 1 cup butter, 4 squares of chocolate, 2 cups sugar, 4 eggs, 1 cup of flour, and vanilla extract. Start with dry hemp leaves and grind them in a coffee grinder to a fine powder. Put in a measuring cup until ~75 ml of "green flour" is made. Fill to the 1 cup mark (250 ml) with regular flour. Proceed with recipe on box: Heat oven to 350 F, Grease 13x9x2 (inch) pan. ***Heat butter and chocolate and stir with wooden spoon until smooth. Stir in sugar. Add eggs one at a time. Add vanilla extract and stir in flour mixture. Add nuts if desired (a very nice touch I think) and bake for 40 minutes. It seemed to take 10 minutes longer than the box suggested (30 minutes) to be completely baked through. Makes 3 dozen brownies. Take 2 and wait an hour. Take 4 and cruise for 12 hours. Enjoy!



*** In a seperate bowl put the "cannabutter" and chocolate squares in the microwave for 2 minutes, then stir until all the chocolate is melted. Then add the sugar, flour, eggs, vanilla and nuts one item at a time, so it all gets blended evenly.***

Don't overcook it. Use a toothpick in the center (should come out with bits of fudge on it) to see if it's done.



Canna Oil


I've taken Canna Oil by the teaspoonful to control pain and have found this as another way to medicate without smoke.


How To Make Canna Oil

Items Needed:


1/2 oz of quality bud/trim, ground fine not powdered.


1/2 oz Carbolized marijuana aka vaporizer duff (optional)


1 Cup of cooking oil


You can chop your medical marijuana, leave it as is or grind to a coarse consistency.


Heat the cooking oil to 280 degrees in a double boiler. You can use a candy thermometer to make sure you don't let the oil get over 280 degrees.

Place your medical marijuana in a double boiler and simmer for an hour or two. Stir frequently to keep your oil and cannabinoids from burning. Keep the temperature below 280 degrees.


Filter through a small stainless steel strainer or coffee filter. Save your filtered cannaoil in a jar.


Canna oil lasts much longer than cannabutter because cannabutter is made from a dairy product.

You can also use cannaoil in many recipes where oil is called for instead of butter.


Be careful not to burn the oil and never bring the temperature beyond 280 degrees even when cooking.


Canna oil can be used in salad dressing recipes and can be made with olive oil.


If you don't have a double boiler or a candy thermometer or just don't want to take a chance on burning cannabinoids off then you may want to use a crock pot.


Heat the oil in a crock pot set on low. Once the oil is hot add your medical marijuana. You can also and other herbs like basil or thyme. Cover with a lid and stir frequently to avoid burning. Cook mix for up to 6 hours for best results.


Strain the oil through two layers of cheese cloth into your container squeezing the oil through the cloth. Repeat one or two more times to make sure most if not all of the plant material is gone.


Store the canna oil in an airtight glass canning jar etc. Keep your oil in the refrigerator or in a cool place away from sunlight.



This tincture works great. I've made this recipe quite a few times and every one loves it. There is no medicine or "green" taste at all. This one is good to stir into your tea. One teaspoon will give you that mellow warm fuzzy feeling and if you use more you can get very relaxed if you know what I mean!


by John Galt, Jr.

* In a small saucepan, heat 2 or 3 tablespoons full of honey on a low flame. Don't let it start frothing over.


* Grind the herb (1/16 to 1/4 oz ... let your conscience be your guide)

as fine as possible, through a strainer or in a grinder. Dump it into the honey.


* While stirring it around, add a couple of ounces water or vodka. This is important because otherwise the cooked honey will cool into an unmanageable texture. You want liquid. Mystery Person started using vodka after being told that THC is also alcohol soluble. He figured

that maybe the longer the finished product sat the stronger it would get.


* Continue cooking over low heat for 30 minutes. Fresh grated ginger or lemon juice can be added for flavor, or if you wanna get cute.


* Pour it off into a little jar with a good lid. Cool/store in fridge ... although we don't know if this is really essential for freshness and potency. Seems like a good idea.


* Start experimenting with dosages at ONE TEASPOON. That's right. Mystery Person says that one teaspoon gives a very mellow, even-keel buzz, sort of like 10 mg of Valium. It'll really depends on how much herb you used and how strong it is to begin with. Having just made a batch with about an eighth, Mystery Person says that on one teaspoon, you'll find yourself thinking, Goddamn you just might be stoned! On two teaspoons you will know you are stoned. On three teaspoons, everyone else will know you are stoned.



Marijuana Capsules

I ran across this while looking for easy ways to medicate in public situations where smoking would not be appropriate. There are numerous web sites that recite this formula. I have made these and they do work very well for me and my husband.


One half ounce of dried and cleaned marijuana ground to fine powder in a small coffee grinder equals about one half cup of powder.


Set the half-cup of green powder by the stove.


Use a very small saucepan. Add 3 or 4 tablespoons of unprocessed virgin coconut oil, olive oil or canola oil. Set burner on medium, and use a candy thermometer (up to 400 degrees) to bring the oil to a temperature of 300 degrees. Note: the temperature of heated oil generally rises about 25 degrees after being removed from medium stove heat, so remove from stove at about 325, then wait a moment until the temperature peaks and begins to fall.


When the oil reaches 350 degrees add the entire half-cup of powder all at once. The oil will sizzle slightly as the reaction takes place. Stir thoroughly, making sure that the powder and oil are completely mixed. (Do not use thermometer for stirring because it might break.)


If the mixture is not pasty, then carefully add more green powder or oil. (Only use enough oil to saturate the green powder to a dark green paste. Too much oil makes messy pills-too little, and the cannabis compounds will burn instead of bonding to the fat content of the oil.)


Mix thoroughly, then return to burner on medium heat. Watch the temperature. Continue mixing until the paste looks more oily at about 300 to 325 degrees. Those who have used non-smoking marijuana vaporizers will recognize the smell of vapor trails that rise at 300 to 325 degrees. As soon as the vapor trails appear strongly, remove from heat and mix, then set aside to cool. (Accurate temperature control is most important.


After heating, the paste should still be about the same color. If the paste has turned rich brown instead of dark green, the product was overheated and the majority of medicinal compounds were lost.)


Let the paste cool below 100 degrees before packing into gelatin capsules using standard herbal gel cap machines available for under $20 at most health food stores.


This recipe makes about 50 of the large size gelatin capsules. Do not use vegetarian gel caps that can melt from exposure to vegetable oils. Pills stored in a freezer will maintain potency for many months.


Common doses are in the range of 2 to 5 pills, depending on the quality of the marijuana used and the patient's personal use.


I have found the best results are obtained when pills are taken just before dinner as therapeutic effects manifest more fully during periods of relaxation and limited activity.


I had really good luck on my first try. You can use any flavor of Jello you like.


I make the butter by adding 2 oz of quality trimmings to 1 lb of butter. Let the mixture start to boil then turn down to a simmer and cook 8-10 hours covered. Strain with cheese cloth and cool.


It will take some time to get the butter to mix with the rest of the ingredients and make sure you use a candy thermometer. You don't want your cooking temp to high or you will cook the THC right out of your candy. The better the quality of MM you use the higher / better the content of THC will be.


This is my mom's recipe and I'm not sure where she obtained it so I can't take credit for this one or give credit to the original creator.


3/4 cup white sugar

1/2 stick butter

1/2 cup light corn syrup

1 (3-ounce) box cherry gelatin dessert

Nonstick vegetable cooking spray


Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange half of the lollipop sticks on each and set aside.



Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.


In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.


Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook's Note: This sugar syrup is very hot and can cause a painful burn!


Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.