Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty Read Free Book Online Page A
Authors: Sandy Moriarty
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 âpatternâ.
⢠Decorate by placing âleafâ 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
Â
Equipment:
mixing bowl, bowl, 13 by 9-inch baking pan, stiff spoon or whisk
Â
Ingredients:
1 cup Aunt Sandyâs 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)
Â
Option:
Drizzle lemon flavored White Frosting (see page 56) on each bar.
Lemon
Poppy Seed Bars
The best part about this recipe is itâs simplicity. It is a zesty flavored dessert that can be whipped up in no time.
Â
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.
Shelf life is 5â7 days at room temperature, 7â10 days in the refrigerator, or three plus months in the freezer.
Yield:
4 dozen cookies
Â
Equipment: :
mixing bowl, bowl, cookie sheet pan, stiff spoon or spatula
Â
Ingredients: Ingredients:
1 cup softened Aunt Sandyâs
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 doesnât love Oatmeal Raisin Cookies? A classic recipe that has withstood the test of time.
Â
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
⢠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 âpatternâ.
⢠Decorate by placing âleafâ 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
Â
Equipment:
mixing bowl, bowl, 13 by 9-inch baking pan, stiff spoon or whisk
Â
Ingredients:
1 cup Aunt Sandyâs 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)
Â
Option:
Drizzle lemon flavored White Frosting (see page 56) on each bar.
Lemon
Poppy Seed Bars
The best part about this recipe is itâs simplicity. It is a zesty flavored dessert that can be whipped up in no time.
Â
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.
Shelf life is 5â7 days at room temperature, 7â10 days in the refrigerator, or three plus months in the freezer.
Yield:
4 dozen cookies
Â
Equipment: :
mixing bowl, bowl, cookie sheet pan, stiff spoon or spatula
Â
Ingredients: Ingredients:
1 cup softened Aunt Sandyâs
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 doesnât love Oatmeal Raisin Cookies? A classic recipe that has withstood the test of time.
Â
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
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