Hotglass
05-09-2005, 03:06 AM
This is from another site but may be helpful to some needing internal dosing of mmj:
I will be looking to the cookie from here on out. My lungs and circulatory system thank you both. I was looking around for a recipe that would take advantage of (as opposed to mask) that inescapable green taste that goes with strong butter. I couldn't think of anything more exotic or pungent than a ginger snap, and I found this recipe:
Ganja ghee (SEE BELOW**)
1 cup light brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
Cream together the butter and sugar.
Stir in molasses and egg.
Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time.
Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar.
Bake on greased cookie sheet at 375 degrees for 10 minutes.
The yield was supposed to be three dozen, but I got 30 out of it.
**GANJA GHEE I put 1 pound (4 sticks) of butter in a crockpot with approximately 28g of sugary trim and lower popcorn (Grapefruit bx1 x Apollo Trip). The yield was 1/2 pound of the good stuff (half was lost to butter's water and solids content, which are absorbed by the cooking water and filtered out, respectively.) That's 1 cup.
The recipe called for only 3/4 cups of butter, but I used the whole cup. It caused the cookies to take a little longer than the prescribed 10 minutes to cook, but the increased fat made them soft and chewy. Each cookie has about 1g of goodness in it and consitutes (for me) and individual dose.
One final thought - GET A SILPAT (non-stick silicon baking mat). Your cookies will always be cooked evenly on the top and bottom. No more brown downtown
I will be looking to the cookie from here on out. My lungs and circulatory system thank you both. I was looking around for a recipe that would take advantage of (as opposed to mask) that inescapable green taste that goes with strong butter. I couldn't think of anything more exotic or pungent than a ginger snap, and I found this recipe:
Ganja ghee (SEE BELOW**)
1 cup light brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
Cream together the butter and sugar.
Stir in molasses and egg.
Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time.
Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar.
Bake on greased cookie sheet at 375 degrees for 10 minutes.
The yield was supposed to be three dozen, but I got 30 out of it.
**GANJA GHEE I put 1 pound (4 sticks) of butter in a crockpot with approximately 28g of sugary trim and lower popcorn (Grapefruit bx1 x Apollo Trip). The yield was 1/2 pound of the good stuff (half was lost to butter's water and solids content, which are absorbed by the cooking water and filtered out, respectively.) That's 1 cup.
The recipe called for only 3/4 cups of butter, but I used the whole cup. It caused the cookies to take a little longer than the prescribed 10 minutes to cook, but the increased fat made them soft and chewy. Each cookie has about 1g of goodness in it and consitutes (for me) and individual dose.
One final thought - GET A SILPAT (non-stick silicon baking mat). Your cookies will always be cooked evenly on the top and bottom. No more brown downtown