Red, White, and Stoned: Fire Crackers and Other Ganja Treats for the Fourth

Categories: Recipes
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Fire Crackers: clang! honk! tweet!
What could be more American? It's no secret that lots of folks will choose to celebrate the 233rd anniversary of the founding of the U.S.A. by creating a few ganja-generated mental fireworks of their own.

Many of us have at some point made a batch of pot brownies -- it's almost a rite of passage, a part of growing up high in America. It's easy, and it usually works: Add up to an ounce of marijuana to any brownie recipe, share with a few friends, and settle in for the evening.But there's a lot more to cooking with marijuana than pot brownies. Here a few ideas for your weed-friendly Independence Day party. Happy birthday, America!

Independence Day Fire Crackers
These make great, easy party treats. Keep in mind that you must use 100 percent natural peanut butter, since processed butters lose much of the essential peanut oil. (With all cannabis recipes, it's important that some form of peanut oil, vegetable oil, animal fat, or the like is included, to help your stomach metabolize the active ingredients -- THC and related cannabinoids.)

This recipe yields four Fire Crackers, only enough for one or two people -- make more if you expect lots of guests. Adding more than one gram of bud per four crackers is not recommended; it's better to make more crackers instead of putting more pot on the ones you do make.Start with two to three crackers, wait an hour and see how you feel. At that point, eat more as desired.
 
Ingredients:
Natural peanut butter
8 saltine crackers
1 gram coarsely ground cannabis

Spread peanut butter on four crackers. Sprinkle each with 1/4 gram of pot and top with remaining crackers to yield four sandwiches.

Preheat oven to 325° F. Wrap sandwiches in foil (optional, but preferred), then place on a baking sheet. Bake 20-25 minutes, remove from oven, place in refrigerator for 20-30 minutes, and enjoy! Fire Crackers can be frozen.

 
Grand Old Ganja Butter
Ganja butter is a staple of the serious cannabis chef. It can be substituted for regular butter in almost any recipe, making any dish into a psychoactive treat.
 
Ingredients:
2 ounces cannabis (buds, leaves, and small stems)
2 pounds butter
1/8 cup virgin olive oil (optional -- can be added to make a spread for toast)

Simmer on low, covered, for at least two hours, stirring regularly. Cool a little. While still warm, pass through a strainer small enough to catch stems and seeds (don't mind the plant matter; it adds more nutrition) into a clean container. Allow to cool and solidify.

The two dessert recipes below both work most excellently with Grand Old Ganja Butter.

Patriotic Peanut 'Budder' Cups
Eat one cup and wait an hour to gauge the effects before scarfing more.
1 bag chocolate chips
1/2 cup plus 3 tablespoons Grand Old Ganja Butter (see above)
1 cup peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
1 cup graham cracker crumbs
1 package mini candy cup papers

The chocolate mixture:
Melt chocolate chips and 3 tablespoons ganja butter in a double boiler over low heat. Stir frequently, taking care not to let the mixture scorch. Once melted, remove the double boiler from heat, but keep the chocolate mixture warm over hot water.

Using a pastry brush, thinly coat the inside of the candy cups with melted chocolate. Cool.

The peanut butter mixture:
In a large bowl, cream the peanut butter and 1/2 cup ganja butter using a hand mixer on medium speed. Add vanilla extract and stir in graham cracker crumbs. Add 1/2 cup powdered sugar; stir well to combine. Add more sugar as necessary until the filling is suitably stiff. Fill the cooled chocolate cups with the peanut butter filling, leaving a space of at least 1/4 inch from the top.
 
FInishing the cups:
Re-warm the remaining chocolate mixture to restore it to a nice fluid consistency. Paint the top of each cup with chocolate. Refrigerate overnight.
 

Continental Coma Cookies
Eat one cookie and wait an hour to gauge its effects before eating more.Cookies will stay fresh up to a month in an airtight container. You can vary the taste by adding a bit of lemon zest or some ground allspice or cloves.

2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1 cup Grand Old Ganja Butter (see above)
1-1/2 cups light brown sugar
1 cup granulated sugar
2-3 tablespoons vanilla extract
2 eggs
1-1/2 cups steel-cut oats
1 cup dried currants or raisins (preferably organic)
1 cup dried cranberries
2 cups chopped pecans
 
Sift together the flour, salt, soda, and spices and set aside.

Cream the ganja butter and sugars, then add the vanilla and eggs -- don't overwork the sugar and butter or it will break down. Mix the dry ingredients into the creamed butter. Stir in the oats. Fold in the currants, cranberries, and pecans. Refrigerate till thoroughly chilled (dough can be divided into two portions if you want to freeze one). While the dough is still cold, roll into golf-ball-sized pieces.

Place the balls on a greased baking pan and bake at 300° F for 15 to 17 minutes. The cookies will flatten out and not rise.
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