-5 grams ground up and placed in a pot or oven proof dish with 3/4 cups oil.

-Place it in a 250* oven for 3 or 4 hours.

-The oil should turn golden/brown and smell toasted.

-Drain the oil through a mesh sieve. People I've baked with usually prefer to drain through cheesecloth or coffee filters, but IMO if you're going to be cooking with that oil right away a small amount of sediment getting into your batter isn't a big deal, and precious oil will be absorbed and waisted by the extra filter.

You can cook whatever with the oil, but be warned that if you did it right it will be extremely potent. 1 tablespoon of the oil is the regular "dosage", however, if you are inexperienced with edibles I'd recommend only half that.

I like using the following recipe, because each one is the perfect serving:

• 1.5 cups flour
• 1 cup sugar
• 0.5 cups cocoa
• 2 eggs
• 1 cup buttermilk, yogurt, or sour cream
• 3/4 cups oil (see above)
• 1.25 tsp baking soda
• .5 tsp salt
• Vanilla

Mix together, divide into 12 cupcake/muffin tins, bake at 300* for 30 minutes till they're cooked.

Edit: Also, IMO you should aim to make oil and not butter, as butter has moisture and milk solids, and a bunch of other stuff that get weired when heated and cooled. Oil is much easier to deal with.