We here at Mile Highs and Lows want to return the tranquility to this busy time of year -- by adding cannabis to your holiday feast. Nothing beats a cup of cannabis-spiked egg nog with a slice of cannabis caramel-pecan pie to make the relatives tolerable.Below are some of my favorite recipes with a THC-twist, to help put the happy back in "happy holidays" and create a very merry stoney Christmas eve. Brandy Molasses Egg Nug Nog
Ingredients 3 eggs 2 cups heavy cream 4 grams ground cannabis (preferably a sweet strain) 1/2 cup brandy 1/4 cup sugar 4 tablespoons vanilla extract 4 cinnamon sticks 2 tablespoons butter 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon allspice reserve 1/2 teaspoon clove
Instructions 1) In a saucepan on the lowest setting, combine the brandy, cannabis, butter and vanilla extract. 2) Cook for 60 minutes. At the 45-minute mark, add the nutmeg, allspice and clove to the pan. 3) Strain the mixture and set aside to cool completely at room temperature for 30 minutes. 4) Mix or whisk eggs, heavy cream, sugar and cannabis brandy mixture until thick with peaks. 5) Pour into glasses and sprinkle the allspice reserve on top of the drinks. Add a cinnamon stick to each glass and enjoy.
Ingredients 1 cup whole milk 1 cup light cream 1/2 gram finely ground cannabis 5 ounces unsweetened chocolate 1/2 teaspoon vanilla 5 tablespoons sugar 1 pinch salt 1 pinch cinnamon
Instructions 1) Combine the milk, sugar and salt in a saucepan over medium heat. After the salt and sugar have dissolved, add the cream, vanilla, cinnamon and finely chopped cannabis. 2) Bring to just under a boil and add the chocolate. Turn the heat off, stirring until the chocolate is completely melted. 3) If desired, strain the hot chocolate before serving and top with your hot chocolate favorite (marshmallows, nutmeg, cinnamon).
Instructions 1) Preheat oven to 350 degrees 2) Chop or grind cannabis into a powder. Use a mixer or food processor and mix cannabis, butter sugar and warm water. 3) Stuff the cored apples with the cannabis mixture and top with cinnamon and a cherry. 4) Bake at 350 degrees in the oven for 25 minutes.
Banana Bud Bread
Ingredients 5-10 (depending on the quality) grams of ground marijuana 4 ripe bananas, smashed with a fork one and a half cups flour 1/2 cup butter 1 cup sugar 1 egg (beaten) 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon baking soda
Instructions 1) Preheat oven to 350 degrees 2) Add butter to a saucepan on medium heat. When melted, add ground weed and mix, bringing mixture to a slight simmer. Set aside to cool for a few minutes; the weed can be strained from the melted butter if desired. (This is a quick method of making cannabutter. Other preferred methods can be used as well.) 3) Using a wooden spoon, mix the cannabutter into the mashed bananas in a large mixing bowl. 4) Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix. Mix in the flour last. 5) Pour the mixture into a buttered loaf pan. Bake for 1 hour. When done, cool on a rack. Recipe originally posted at weed-brownies.blogspot.com.Green Bean Casserole
Ingredients 4 cups cooked cut green beans 1 10 3/4-oz. can condensed cream of mushroom soup 1/2 cup milk 1/2 cup melted marijuana butter 3/4 cup shredded medium cheddar cheese Dash ground black pepper 1 1/3-cups French-fried onions
Instructions 1) Preheat oven to 350 degrees. 2) Stir soup, milk, marijuana butter, 1/2 cup of the cheese, black pepper, beans and 2/3 cup of the onions in a 1-1/2 quart casserole dish. 3) Bake for 25 minutes or until the bean mixture is hot and bubbling. 4) Remove from oven and stir while sprinkling in the remaining onions and cheese. 5) Return to oven and bake for 5 minutes until the onions are golden brown. Serve warm.
Cannabis Carmel-Pecan Pie Ingredients 1 3/4 cup cannabis butter or oil 4 cups chopped pecans 2 cups flour 2/3 cups powdered sugar 1/2 cup brown sugar 1/2 cup honey 3 tablespoons whipping cream
Instructions 1) Preheat oven to 350 degrees. 2) Place chopped pecans on a baking sheet and bake at 350°F until lightly toasted (usually 5-7 minutes). Set aside to cool. Leave oven on.
Crust: 1) In a food processor, combine one cup cannabis butter or oil, flour and powdered sugar. 2) Pat mixture evenly on the bottom and sides to form crust on a pie pan with removable bottom. 3) Bake crust at 350°F for 20 minutes. Let crust cool for 15 minutes.
Filling: 1) In a large saucepan on medium-high heat, bring brown sugar, honey, 3/4 cannabis butter or oil and whipping cream to a boil. Stir in the roasted pecans. 2) Once combined, pour filling onto prepared crust. 3) Bake at 350°F for 20-30 minutes (until golden). Remove and let cool completely.