Aunt Sandy's Medical Marijuana Cookbook (8 page)

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Authors: Sandy Moriarty

BOOK: Aunt Sandy's Medical Marijuana Cookbook
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Chapter 6
Desserts
Dessert is the best part of the meal, so why save it for last? These delicious sweets are sure to make you smile. Cakes, pie, cookies, bars, cobblers, and muffins provide a range of tasty sweets you can make with medical marijuana. Many patients enjoy medicating with desserts because they are easy to portion into manageable sizes, and of course, because they are scrumptious. You, too, might find that a spoonful of sugar makes the medicine go down.
 
These are so yummy you will want more than one so cut the cannabutter dosage and enjoy more.
Yield:
24 pieces; serving size should be determined by titration to achieve desired affect
 
Equipment:
13 by 9-inch glass baking pan, small bowl, large bowl
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
(see page 24)
1
tablespoon regular butter for
greasing pan
1½
cups all-purpose flour
2
teaspoons baking powder
¼
teaspoon baking soda
¼
teaspoon salt
1
teaspoon ground cinnamon
1/8
teaspoon ground nutmeg
2/3
cup chopped walnuts
¾
cup packed brown sugar
1
large egg
1½
cup mashed bananas (2 to 3)
1
teaspoon vanilla
Bananacanna Fofana
Nut Bars
This recipe is a hit! A favorite taste from childhood is now a medicinal treat.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Grease baking pan with regular butter.
• In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and walnuts and gently mix together.
• In a large mixing bowl combine cannabutter with sugar and blend until it is a creamy consistency.
• Add the egg to the cannabutter and sugar mix and blend the mixture again.
• After the eggs are blended completely in, add the mashed bananas and vanilla. Blend the mix again until smooth.
• Gradually add the small bowl with the flour, nuts, and baking ingredients to the creamy mixture while continuing to blend until they are well mixed.
• Evenly spread the batter into the greased pan.
• Bake 30 minutes or until a toothpick inserted comes out clean.
• After cooling, remove from pan.
• Cut into 24 pieces (4 by 6 pattern).
• Store bars in airtight food storage containers or appropriate food storage bags.
The shelf life of these bars is 5–7 days at room temperature, 7–10 days refrigerated, three plus months frozen.
Yield:
12 pieces
 
Equipment:
saucepan, oven-safe 12-inch skillet, bowl, stiff spoon or whisk, spatula
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
3
cups sliced peaches
1
cup raspberries
1
cup sugar
1
cup flour
2
teaspoons baking powder
Pinch of salt
1
cup milk
1
teaspoon vanilla
 
Optional:
whipped cream or ice cream for topping.
Berry Peachy
Cannabutter Cobbler
A California spin on one of Willie Nelson's favorite desserts, country-fresh peach cobbler.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Use one tablespoon of cannabutter to grease the skillet.
• Melt the remaining butter in the saucepan over low heat.
• Remove the greased skillet from the stove and set it aside.
• Combine the peaches and raspberries in a bowl and sprinkle a tablespoon of sugar over them. Gently stir and set to the side.
• In a separate bowl, add the flour, baking powder and salt. Mix them together.
• Add the remaining sugar, milk and vanilla extract to the bowl. Mix with a stiff spoon or whisk until all of the ingredients are evenly blended (If using a mixer set speed to medium).
• Pour the melted butter into the batter and continue to stir rapidly.
• Put the skillet on medium heat and let it warm.
• Pour the batter into the skillet evenly.
• Add the fruit mixture with its natural juices on top of the batter, spooning it evenly. Press it into the batter lightly with a spatula.
• Bake the cobbler until the top is golden brown, about an hour.
• Serve warm with ice cream or whipped cream.
Yield:
18 bars
 
Equipment:
mixing bowls, bowl, 13 by 9-inch baking pan, pastry cutter or fork
 
Crust Ingredients:
¾
cup
Aunt Sandy's 10x
Cannabutter
1½
cups unsifted all-purpose flour
3
cups sugar
Pinch of salt
 
Filling Ingredients:
6
large eggs
3
cups sugar
Grated zest of 1 lemon
1
cup fresh lemon juice
½
cup sifted all-purpose flour
¼
cup powdered sugar
Blue Sky
Lemon
Bars
Larry at Blue Sky Cafe challenged me to make something unique and different, my Blue Sky Lemon Bars are now the #1 selling edible there.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• In a mixing bowl, mix the 1½ cups of flour and 3 cups sugar and salt.
• Add the cannabutter to the mixing bowl with the dry ingredients.
• Using a pastry cutter (or a fork pressed against the side of the bowl), cut the dough mixture into pea-sized pieces.
• Press the dough into the bottom and up the sides of the 13 by 9-inch baking pan, ungreased.
• Bake about 25 minutes or until golden brown.
• Remove from oven and let cool.
• Reduce the oven temperature to 300°.
• In a bowl, whisk eggs and 3 cups of sugar together until smooth.
• Stir in lemon zest and juice.
• Add the sifted flour to the egg mixture and mix thoroughly.
• Pour the lemony egg batter over the baked crust.
• Bake another 35 minutes, until the topping is set.
• Remove from oven and let cool.
• Finish by sprinkling powdered sugar on top.
Yield:
8 to12 pieces
 
Equipment:
mixing bowl, kitchen spoon
 
Ingredients:
¼
cup melted
Aunt Sandy's 10x
Cannabutter
¾
cup sugar
2¼
teaspoons vanilla extract
3
eggs slightly beaten
3
tablespoons all-purpose flour
6
ounces sweetened dark
chocolate bar, finely chopped
½
cup chopped pecans
½
cup shredded unsweetened
coconut
9-inch prepared piecrust
 
Optional:
whipped cream topping
Chocolate Coconut
Pecan Pie
This tasty pie's flavors combine to perfection and remind me of my favorite candy bar. Can you guess which one?
 
INSTRUCTIONS:
• Heat oven to 350°.
• In a mixing bowl combine melted cannabutter, sugar, and vanilla extract. Stir well.
• Add the eggs and the flour. Mix well.
• Stir the chocolate, pecans and coconut into the mixture.
• Pour the mixture into piecrust and bake for 30 minutes. Pie will rise during baking.
• Let the pie cool. It may contract a bit.
• Delicious topped with whipped cream.

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