Read Aunt Sandy's Medical Marijuana Cookbook Online

Authors: Sandy Moriarty

Aunt Sandy's Medical Marijuana Cookbook (10 page)

Shelf life is 5â7 days at room temperature, 7â10 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
1Â½
cups all-purpose flour
1
tablespoon baking soda
1
teaspoon salt
Â½
cup chopped walnuts
Â½
cup golden raisins

Oatmeal
Raisin Cookies

Who doesn't love Oatmeal Raisin Cookies? A classic recipe that has withstood the test of time.

INSTRUCTIONS:

â¢ Preheat oven to 350Â°.

â¢ In a mixing bowl, cream the softened cannabutter.

â¢ Add both sugars and beat the mixture until it is light and fluffy.

â¢ Mix in the eggs one at a time beating well after each one.

â¢ Beat in the vanilla.

â¢ In a separate bowl, combine the oats, flour, baking soda, and salt and blend together.

â¢ Gradually add the dry ingredients to the egg and butter mixture. Mix well.

â¢ Stir in the walnuts and raisins.

â¢ On a baking sheet (ungreased), drop tablespoon sized globs of batter two inches apart.

â¢ Bake for 10-12 minutes, or until golden brown.

â¢ Cool for two minutes before removing to wire racks.

â¢ 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

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
1Â½
cups all-purpose flour
Â½
teaspoon baking soda
Â½
cup sugar
Â½
cup brown sugar
1
large egg
1
cup peanut butter
Â½
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:

â¢ Preheat oven to 350Â°.

â¢ Grease Bundt cake pan with regular butter.

â¢ In a mixing bowl, mix flour and baking soda and blend together.

â¢ In a separate mixing bowl, blend cannabutter, sugar, egg, peanut butter and vanilla. Mix well.

â¢ Add the flour and baking soda to the egg mixture and mix thoroughly.

â¢ Pour the batter into the Bundt cake pan.

â¢ Bake 30 minutes or until a toothpick inserted comes out clean.

â¢ Let cool and remove from pan.

â¢ 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:

Â¼
cup
Aunt Sandy's 10x
Cannabutter
1
egg
1
tablespoon water
Â¾
cup canned pumpkin puree
1
teaspoon vanilla extract
1Â¾
cup all-purpose flour
Â½
cup sugar
Â½
teaspoon salt
Â½
teaspoon nutmeg
2Â½
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon cinnamon

Streusel Topping Ingredients:

Â¼
cup sugar
Â½
teaspoon cinnamon
1
tablespoon creamed butter
Â¼
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:

â¢ Preheat oven to 350Â°.

â¢ Coat the inside of muffin tin with non-stick spray or line with muffin paper.

â¢ In a bowl, combine the egg, cannabutter, water, pumpkin and vanilla extract.

â¢ In a mixing bowl, stir together the flour, sugar, salt, nutmeg, baking powder, baking soda, and cinnamon.

â¢ Add pumpkin and egg mixture to the dry ingredients and stir until mixed well.

â¢ Spoon the mixture into the muffin tin.

â¢ In a separate bowl, combine the streusel topping ingredients and mix well.

â¢ Sprinkle the topping evenly over each muffin.

â¢ Bake the muffins for 18â20 minutes or until lightly browned on top.

â¢ 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

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:

â¢ Over low heat, mix together buds and milk.

â¢ Bring to a rolling boil.

â¢ Reduce heat and simmer for 30 minutes.

â¢ 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:

â¢ 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:

Â½
cup
Aunt Sandy's 10x
Cannabutter
, softened
4
cups powdered sugar

4
to 6 tablespoons milk
2
teaspoons vanilla extract
Â¼
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.