Aunt Sandy's Medical Marijuana Cookbook by Sandy Moriarty Read Free Book Online Page B
Authors: Sandy Moriarty
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 5â7 days at room temperature, 7â10 days in the refrigerator, or three plus months in the freezer.
Yield:
1 Bundt cake or 12 pieces
Â
Equipment:
Bundt cake pan, 2 mixing bowls, stiff spoon or spatula
Â
Ingredients:
1 cup melted Aunt Sandyâs 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 connoisseurâs favorite.
Â
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
Â
Equipment:
muffin tin, muffin paper or nonstick spray, bowls, mixing bowl, stiff spoon or spatula
Â
Pumpkin Muffins Ingredients:
¼ cup Aunt Sandyâs 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
Â
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.
Â
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 18â20 minutes or until lightly browned on top.
⢠Store in airtight containers.
Shelf life for muffins is 2â5 days at room temp, a week in the refrigerator, and up to 3 months frozen if packaged correctly.
Yield:
2 cups
Â
Equipment:
saucepan, strainer, funnel
Â
Cannabis Milk Ingredients:
1/8 ounce cannabis bud s
2 cups milk, cream or soymilk
Yield:
1 cup
Â
Equipment:
saucepan, strainer, funnel
Â
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.
Â
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
⢠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 5â7 days at room temperature, 7â10 days in the refrigerator, or three plus months in the freezer.
Yield:
1 Bundt cake or 12 pieces
Â
Equipment:
Bundt cake pan, 2 mixing bowls, stiff spoon or spatula
Â
Ingredients:
1 cup melted Aunt Sandyâs 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 connoisseurâs favorite.
Â
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
Â
Equipment:
muffin tin, muffin paper or nonstick spray, bowls, mixing bowl, stiff spoon or spatula
Â
Pumpkin Muffins Ingredients:
¼ cup Aunt Sandyâs 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
Â
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.
Â
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 18â20 minutes or until lightly browned on top.
⢠Store in airtight containers.
Shelf life for muffins is 2â5 days at room temp, a week in the refrigerator, and up to 3 months frozen if packaged correctly.
Yield:
2 cups
Â
Equipment:
saucepan, strainer, funnel
Â
Cannabis Milk Ingredients:
1/8 ounce cannabis bud s
2 cups milk, cream or soymilk
Yield:
1 cup
Â
Equipment:
saucepan, strainer, funnel
Â
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.
Â
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
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