Aunt Sandy's Medical Marijuana Cookbook (10 page)

Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

BOOK: Aunt Sandy's Medical Marijuana Cookbook
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Shelf life is 5–7 days at room temperature, 7–10 days in the refrigerator, or three plus months in the freezer.
Yield:
4 dozen cookies
 
Equipment: :
mixing bowl, bowl, cookie sheet pan, stiff spoon or spatula
 
Ingredients:
Ingredients:
1
cup softened
Aunt Sandy's
10x Cannabutter
1
cup sugar
1
cup packed brown sugar
2
eggs
1
teaspoon vanilla extract
3
cups old fashioned oats
1½
cups all-purpose flour
1
tablespoon baking soda
1
teaspoon salt
½
cup chopped walnuts
½
cup golden raisins
Oatmeal
Raisin Cookies
Who doesn't love Oatmeal Raisin Cookies? A classic recipe that has withstood the test of time.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• In a mixing bowl, cream the softened cannabutter.
• Add both sugars and beat the mixture until it is light and fluffy.
• Mix in the eggs one at a time beating well after each one.
• Beat in the vanilla.
• In a separate bowl, combine the oats, flour, baking soda, and salt and blend together.
• Gradually add the dry ingredients to the egg and butter mixture. Mix well.
• Stir in the walnuts and raisins.
• On a baking sheet (ungreased), drop tablespoon sized globs of batter two inches apart.
• Bake for 10-12 minutes, or until golden brown.
• Cool for two minutes before removing to wire racks.
• Store in airtight container or food storage bags.
Shelf life is 5–7 days at room temperature, 7–10 days in the refrigerator, or three plus months in the freezer.
Yield:
1 Bundt cake or 12 pieces
 
Equipment:
Bundt cake pan, 2 mixing bowls, stiff spoon or spatula
 
Ingredients:
1
cup melted
Aunt Sandy's 10x
Cannabutter
1
tablespoon regular butter for
greasing pan
1½
cups all-purpose flour
½
teaspoon baking soda
½
cup sugar
½
cup brown sugar
1
large egg
1
cup peanut butter
½
teaspoon vanilla
Peanut Butter
Bundt Cake
Notice the blending of the cannabis butter and peanut butter flavors. This is a marijuana food connoisseur's favorite.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Grease Bundt cake pan with regular butter.
• In a mixing bowl, mix flour and baking soda and blend together.
• In a separate mixing bowl, blend cannabutter, sugar, egg, peanut butter and vanilla. Mix well.
• Add the flour and baking soda to the egg mixture and mix thoroughly.
• Pour the batter into the Bundt cake pan.
• Bake 30 minutes or until a toothpick inserted comes out clean.
• Let cool and remove from pan.
• Store in an airtight cake dish or wrapped tightly.
Shelf life is 5 days at room temperature or a week in the refrigerator. Frozen it will keep for 3 months.
Yield:
12 muffins
 
Equipment:
muffin tin, muffin paper or nonstick spray, bowls, mixing bowl, stiff spoon or spatula
 
Pumpkin Muffins Ingredients:
¼
cup
Aunt Sandy's 10x
Cannabutter
1
egg
1
tablespoon water
¾
cup canned pumpkin puree
1
teaspoon vanilla extract
1¾
cup all-purpose flour
½
cup sugar
½
teaspoon salt
½
teaspoon nutmeg
2½
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon cinnamon
 
Streusel Topping Ingredients:
¼
cup sugar
½
teaspoon cinnamon
1
tablespoon creamed butter
¼
cup finely chopped pecans
3
tablespoons quick cooking
oats, uncooked
Pumpkin
Streusel
Muffins
A harvest season favorite of mine. The smell of it baking is invigorating.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Coat the inside of muffin tin with non-stick spray or line with muffin paper.
• In a bowl, combine the egg, cannabutter, water, pumpkin and vanilla extract.
• In a mixing bowl, stir together the flour, sugar, salt, nutmeg, baking powder, baking soda, and cinnamon.
• Add pumpkin and egg mixture to the dry ingredients and stir until mixed well.
• Spoon the mixture into the muffin tin.
• In a separate bowl, combine the streusel topping ingredients and mix well.
• Sprinkle the topping evenly over each muffin.
• Bake the muffins for 18–20 minutes or until lightly browned on top.
• Store in airtight containers.
Shelf life for muffins is 2–5 days at room temp, a week in the refrigerator, and up to 3 months frozen if packaged correctly.
Yield:
2 cups
 
Equipment:
saucepan, strainer, funnel
 
Cannabis Milk Ingredients:
1/8
ounce
cannabis bud
s
2
cups milk, cream or soymilk
Yield:
1 cup
 
Equipment:
saucepan, strainer, funnel
 
Bhang Ingredients:
2
teaspoons
Cannabis Milk
(see page 55)
1
teaspoon sugar
1
cup of your favorite tea
Cannabis Milk
& Bhang
Cannabis Milk is as versatile as milk itself. It can be used in a variety of ways, as easy as pouring it on your cereal.
 
INSTRUCTIONS:
• Over low heat, mix together buds and milk.
• Bring to a rolling boil.
• Reduce heat and simmer for 30 minutes.
• Cool and strain the plant material from the milk.
Store in the refrigerator in a container with a lid.
Bhang
Some say this is the second most popular way to medicate in the world.
 
INSTRUCTIONS:
• In a small pot, heat all ingredients to a desirable temperature.
Three Cannabis
Frostings
What would a cake be without frosting? These creamy finishing touches of vanilla, chocolate, mocha, lemon, orange, rum, cream cheese, bourbon, or cinnamon are sure to make any cake great.
Yield:
4 cups
 
Equipment:
mixing bowl (mixer optional), stiff spoon or whisk
 
Ingredients:
½
cup
Aunt Sandy's 10x
Cannabutter
, softened
4
cups powdered sugar
 
4
to 6 tablespoons milk
2
teaspoons vanilla extract
¼
teaspoon salt
 
Options:
Flavored frosting: Substitute the milk with dry sherry, rum, coffee or bourbon.
Lemon frosting: Add grated zest of 1 lemon and 2 tablespoons fresh lemon juice. Mix with the milk.
Orange frosting: Add grated zest of 1 small orange and 4 to 6 tablespoons fresh orange juice as a substitute for milk.
Mocha frosting: Add 2 tablespoons cocoa powder and 1 teaspoon instant coffee.
White
Frosting
INSTRUCTIONS:
• In a mixing bowl, combine all of the ingredients.
• Mix the ingredients until smooth. If using a mixer set to medium speed.
Yield:
4 cups
 
Equipment:
saucepan, mixing bowl (mixer optional), stiff spoon or spatula
 
Ingredients:
6
tablespoons
Aunt Sandy's
10x Cannabutter
6
ounces chocolate chips
½
cup milk
2
teaspoons vanilla
4
cups powdered sugar
Yield:
4 cups
 
Equipment:
mixing bowl, stiff spoon or spatula
 
Ingredients:
6
tablespoons softened
Aunt
Sandy's 10x Cannabutter
8
ounces cream cheese
2
tablespoons vanilla
3
cups powdered sugar
 
Options:
For additional variety of flavors, add grated lemon or orange zest, cinnamon, bourbon or rum.

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