best canna-oil recipe + best pot dish EVER

I have done it, here it is... it's the best ever canna-oil/canna-bread, every one who has tried it agrees!

Patientâ??s choice poppy seed RX-bread

This bread, which actually more like a cake than bread, is moist and delicious and has ALOT of THC. This recipe is a must for ALL medical patients who want a great experience with eating their cannabis. Be warned though, this is only for heavy cannabis users, i.e. it is VERY INTOXICATING (I have made a few cannabis dishes and this is bar-none the best tasting, most potent dish Iâ??ve ever made or eaten). This recipe makes 8 large servings, itâ??s easy and worth every bit of trouble, enjoy! (it usually takes me two or three times to get a cannabis-recipe to work right, but this one came out right the first time)â?¦

Lets get started, first youâ??ll need:

CANNA-OIL:
2Cups Crisco shortening
2T cooking oil
1 clean 5gallon paint sifter (available at any paint center for about 3$)
7-9cups water
2.5oz+ high quality bud-shake (this is important for potency)
1 5quart sauce pan (the kind youâ??d make spaghetti in)
2 transparent half gallon pitchers
Preparation:
In the five quart sauce pan mix water, oil, Crisco, and bud shake (of-course you can use bud, the better the pot-product, the more potent the cake is, it just has to be at least the quality of good bud shake, also itâ??s a good idea to have this ground up fairly well.) bring to boil on high watching closely, when it starts to boil immediately turn down heat to a very low simmer and cover for 18-24 hours. Turn off heat and let it cool for about 3-4 hours, now use the paint sifter to strain the liquid out of the pan and into the pitchers, make sure too squeeze out as much of the liquids as possible because the canna-oil is now in that plant material and needs to be squished out, set the pitchers in the fridge for an hour or so and the canna-oil will separate and solidify on the top of the water, you can use a butterknife and run it around the inside pitcher so that the canna-oil is easy to pick up with your hands and put the oil in a cup or bag or container of your choice, donâ??t worry if you get water in with the oil you can just heat it up, pour it in a cup, let it separate and solidify in the fridge and remove the oil from the water. You now have canna oil, and the hardest part is over. HISTORY and info; This Canna-oil should be green (thatâ??s normal) and your house will wreak when your making it (a capful of vanilla should help with that).This Canna-oil is the result of years of trials and tribulation, I tried many ways of cannabis/food preparation, it will work in any recipe that calls for shortening or any recipe that calls for cooking-oil if you melt it down before use. this is the only way to go if you want to get really potent canna-oil.

OK NOW THE BREADâ?¦
Youâ??ll need:
3 eggs
3 cups flour
2 1/3 cups sugar
2T poppy seed
1.5 cups milk
1 1/18 cups Canna-oil
1.5t salt
1.5t almond extract
1.5t vanilla extract
1.5t butter flavoring
1/2t baking powder
Preparation:
Beat eggs together in large mixing bowl, melt canna-oil and ad it to eggs, warm the milk and add all the liquid ingredients and mix well (it should look like green gravy). Add all dry ingredients; pour into 2 lightly greased cake pans. Bake at 325 for 1 hour, let cool in pans for ten minutes
Glaze:
Youâ??ll need:
¼ cup orange juice
½ cup sugar
1/2t almond extract
1/2t vanilla extract
1/2t butter flavoring
(Optional) 1/2t disaronna
Preparation:
Mix all ingrediants together until sugar is completely dissolved, pour half over each cake.

(p.s. use your own discretion when eating this bread; driving/operating heavy machinery is a bad idea. I am not responsible for any use of this recipe by persons not medically qualified/certified to use/dispense it)