Aunt Sandy's Medical Marijuana Cookbook (9 page)

Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

BOOK: Aunt Sandy's Medical Marijuana Cookbook
8.94Mb size Format: txt, pdf, ePub
Yield:
6 dozen cookies
 
Equipment:
baking sheet, mixing bowl, bowl, whisk or kitchen spoon
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
1
tablespoon regular butter for
greasing pan
1
cup sugar
1
cup packed brown sugar
2
eggs
1
teaspoon vanilla extract
2
cups all-purpose flour, sifted
2
cups old fashioned oats
1
teaspoon baking powder
1
teaspoon baking soda
½
teaspoon salt
2
cups flaked coconut
1
cup chopped walnuts
Coconut Cannabis
Cookies
Turn your afternoon tea into an adventurous experiment with these light and tasty morsels.
 
INSTRUCTIONS:
• Preheat oven to 325° and grease the baking sheet.
• In a mixing bowl, cream the cannabutter and add the sugars.
• Beat until the mixture is fluffy.
• Add the eggs one at a time beating well after each one. Beat in the vanilla until the mixture is smooth.
• In a smaller bowl, combine flour, oats, baking powder, baking soda and salt.
• Gradually add to the egg mixture and blend well.
• Stir in the coconut and walnuts and continue to blend until the batter is well mixed.
• Drop by rounded teaspoonfuls 3” apart onto the greased baking sheet. Flatten slightly.
• Bake for 8–10 minutes until the cookies are golden brown.
• Cool for 2 minutes before removing to wire racks.
• Store in airtight container.
Shelf life is 5–7 days at room temperate, 7–10 days in the refrigerator, or 3 plus months in the freezer.
1.
Scooping measured cookie dough on to baking sheet
2.
Placing baking sheet in oven
3.
Removing cooled batch of cookies from baking sheet
Aunt Sandy's Medical Marijuana
Yield:
12–3 x 3-inch pieces
 
Equipment:
mixing bowl, small bowls, pastry cutter or fork, 13 by 9-inch baking pan
 
Ingredients:
¾
cup
Aunt Sandy's 10x
Cannabutter
1½
cups all-purpose flour
¼
cup powdered sugar
Pinch of salt
3
cups chocolate chips
1
cup butterscotch chips
1
cup flaked coconut
1
cup crunched walnuts or
pecans
Larry's
Munchie Bar
Larry Richards from Blue Sky Cafe in Oakland inspired me to follow my dreams. This recipe is made in honor of his dedication and love to the cause.
 
INSTRUCTIONS:
• In a mixing bowl, mix together the flour, sugar and pinch of salt.
• Add the cannabutter to the bowl with the flour, sugar, and salt. Mix well.
• Using a pastry cutter or a fork pressed against the side of the bowl, cut the dough into small pea-size pieces.
• Press the dough into the bottom and sides of a 13 by 9-inch baking pan.
• In bowl, combine the chips, coconut and nuts to make the munchie mixture.
• Add munchie mixture to top of the dough in baking pan.
• Bake for 25 minutes until golden brown.
Yield:
18 pieces
 
Equipment:
two 9-inch round cake tins, saucepan, bowls, mixing bowl
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
(creamed or
melted or room temp)
1
tablespoon regular butter for
greasing pan
1
tablespoon instant coffee
powder
¾
cup, boiling water
½
cup Kahlua or coffee liqueur
2½
cup all-purpose flour
2
teaspoons baking soda
¾
teaspoon salt
¼
teaspoon cinnamon
½
cup applesauce
1
teaspoon vanilla extract
2
teaspoons maple flavoring
3
eggs separated
1½
cup sugar
Kahlua
Cannabis Cake
Somewhat of a Tiramisu spinoff, this light and fluffy cake soaked in coffee liqueur makes a wonderful after dinner delight.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Grease baking pans with butter.
• In a bowl, dissolve coffee powder in boiling water. Stir Kahlua into the coffee powder mix and allow to cool.
• In a separate bowl, combine flour, baking soda, salt and cinnamon. Mix gently and set aside.
• In another bowl, combine the cannabutter, applesauce, vanilla extract, maple flavoring and egg yolks. Mix well. Stir in the cooled Kahlua mixture.
• In a large mixing bowl, beat egg whites with a mixer until soft peaks form.
• Gradually add sugar to the egg whites and beat until peaks are stiff but not dry.
• Using a spatula gradually fold in the about half of the dry ingredients to the egg whites. Add about half of the Kahlua mixture and mix. Repeat with the remaining dry ingredients and Kahlua mixture and stir until the batter is a smooth consistency.
• Pour the batter into the buttered baking dish.
• Bake at 350° for 30 minutes until a toothpick inserted comes out clean.
• Remove from oven and let cool.
Option:
Ice the bottom layer and then put top layer on and ice the whole cake with
Chocolate Frosting
(see page 57). Then place leaf or desired pattern on top and dust desired pattern for decoration. Then gently remove your “pattern”.
• Decorate by placing “leaf” pattern (or pattern of your own choice) on top of cake and sprinkling powdered sugar or cannaflour over the entire top of the cake. Then remove the pattern.
1.
Sifting cannaflour over marijuana leaf pattern on frosted cake
2.
Removing leaf pattern from frosted cake
Yield:
24 bars
 
Equipment:
mixing bowl, bowl, 13 by 9-inch baking pan, stiff spoon or whisk
 
Ingredients:
1
cup
Aunt Sandy's 10x
Cannabutter
2
cups all-purpose flour
1
tablespoon baking powder
½
teaspoon salt
1½
teaspoon poppy seeds
2
large eggs
1
cup milk
2/3
cup packed brown sugar
½
cup lemon curd (prepared and
sold in glass jars)
 
Option:
Drizzle lemon flavored
White Frosting
(see page 56) on each bar.
Lemon
Poppy Seed Bars
The best part about this recipe is it's simplicity. It is a zesty flavored dessert that can be whipped up in no time.
 
INSTRUCTIONS:
• Preheat oven to 350°.
• Grease 13 by 9-inch baking pan.
• In a bowl, mix together flour, baking powder, salt and poppy seeds.
• In a mixing bowl, beat the cannabutter and sugars until they are creamy.
• Add the eggs one at a time beating well after each.
• Gradually stir the dry ingredients into the egg mixture and mix well.
• Add the lemon curd to the batter and mix well.
• Spread evenly in the greased baking pan.
• Bake for 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and let it cool on a baking rack.
• Cut into 24 pieces in a 4 by 6 pattern.
• Store in airtight food storage container or food storage bags.

Other books

Mindswap by Robert Sheckley
Bound by Antonya Nelson
The Girl on the Beach by Mary Nichols
I So Don't Do Spooky by Barrie Summy
Shadow and Bone by Leigh Bardugo
Shelter in Place by Alexander Maksik
Darkroom by Joshua Graham
Ancient Echoes by Robert Holdstock