Very Good Cannabis Custard (Can use for ice cream. Takes a little cooking, but so worth it!)

How to make yummy vanilla custard, which can be used when making ice cream in your ice cream maker! 2 hrs. 1/2 g. 1/and 1/; dozen egg yolks; vanilla; 3 c. sugar; 1/4 oz decent bud (but don;t use best) ground - don't worry about stems but do not let seeds in bitter; get a whisk (not metal); double boiler; pour 1/2 and 1/2 into double boiler.... about 1 qt. you do not want it to scorch. ( Do not use milk, you need the fat, and don't use fake milks); bring 1/2 to a gentle low simmer. Keep stirring so that it doesn't boil. When reaches 170* add your weed and stir it in. Reduce heat, but you want to stay at 150* - you don't want to let it boil. Let it sit for the next hour, stirring occasionally, like every few minutes DO NOT LET IT CURDLE!. After an hour, add the rest of your 1/2 and 1/2 (total of 2 quarts) and 3 tbs of vanilla, and let the total mixture cool for about another hour, Then, In another bowl, combine the 3 cups of sugar with the 12 egg yolks and stir together until the sugar/egg combo is a beautiful bright yellow color. Then, strain out the weed-milk mixture through a cheesecloth, and pour the strained 1/2 and 1/2 back into the pot. NOW, your going to ladle (using a ladle or a small coffee cup) about 1/2 cup of the hot mixture into the bowl of the sugar-egg mixture, slowly, and stiring constantly so that the egg doesn't cook. Once about half of the 1/2 and 1/2 mix is added to the egg/sugar mix, you and slowly pour the sugar/egg mix into the 1/2 and 1/2 mix (yup, the other way), slowly, stirring constantly. Now all mixes are mixed together. Now stir continuously at a medium low heat. Do not start stirring the entire time (about 10 minutes) until you start to feel it thicken up. Once thickened, turn the heat off, and stir for a couple of minutes more to help it cool down. Then let it sit at room temp to let it cool down. Then pour into a cooked pie crust shell OR individual bowls, and cover so that it doesn't take on fridge flavors. You can pour into smaller Tupperware bowls and freeze to use it when making ice cream. It will stay potent for several months.

Super Stony Brownies with Butterscotch Drizzle (easy)

Follow the directions to any packaged brownie mix, one that requires the most butter, and replace that butter with the green butter. Bake according to directions. Once out of the oven, take an additional 1/2 cup of green butter and drizzle over the brownies, letting it soak in. If you think it can take it, drizzle a bit more. Then lightly sprinkle with powdered sugar.

In another bowl, take 1 cup of powdered sugar, and add just enough maple syrup so that you are able to drizzle this "frosting" over your brownies when they are cooled.

This is very rich, and you will be tempted to eat quite a few of these. Be careful.

Chocolate Cookies on a Stick

Prep: 1 hr., Freeze: 30 min., Bake: 16 min. Yields will vary depending on the sizes and shapes of your cookie cutters.

Yield: Makes 7 to 8 dozen
Ingredients

* 1 cup green butter, softened
* 3/4 cup sugar
* 2 egg yolks
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour
* 1/2 cup unsweetened cocoa
* 1/4 teaspoon salt
* Wooden craft sticks or lollipop sticks
* Easy Microwave Frosting
* Decorations: colored sugar, pastel nonpareils, pastel confetti, pastel eggs, pastel jimmies

Preparation

Beat butter and sugar at medium speed with an electric mixer about 5 minutes or until creamy. Add egg yolks and vanilla, beating until blended. Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended after each addition. Cover and freeze 30 minutes.

Roll dough to a 3/8-inch thickness on a lightly floured surface. Cut desired shapes; place on lightly greased baking sheets, allowing space for craft sticks. Insert 1 craft stick into bottom of each cookie.

Bake at 350° for 10 to 16 minutes or until edges are golden. (Baking times may vary with different cookie shapes and sizes.) Cool 5 minutes on baking sheets. Slip a metal spatula under cookies to loosen; cool completely on baking sheets.

Spread a generous amount of Easy Microwave Frosting where each stick and cookie are joined to ensure stability. Let dry about 30 minutes. Spread a thin layer of Easy Microwave Frosting on front side of each cookie, and sprinkle with desired decorations before frosting dries; then dry completely. Store in a cool, dry place.