Aunt Sandy's Medical Marijuana Cookbook (9 page)

• 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.

• 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.

• 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.

• 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.

• 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.