Read Aunt Sandy's Medical Marijuana Cookbook for Free Online Page B
Authors: Sandy Moriarty
pattern).
⢠Store bars in airtight food storage containers or appropriate food storage bags.
The shelf life of these bars is 5â7 days at room temperature, 7â10 days refrigerated, three plus months frozen.
Yield:
12 pieces
Â
Equipment:
saucepan, oven-safe 12-inch skillet, bowl, stiff spoon or whisk, spatula
Â
Ingredients:
1 cup Aunt Sandyâs 10x
Cannabutter
3 cups sliced peaches
1 cup raspberries
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
1 cup milk
1 teaspoon vanilla
Â
Optional:
whipped cream or ice cream for topping.
Berry Peachy
Cannabutter Cobbler
A California spin on one of Willie Nelsonâs favorite desserts, country-fresh peach cobbler.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠Use one tablespoon of cannabutter to grease the skillet.
⢠Melt the remaining butter in the saucepan over low heat.
⢠Remove the greased skillet from the stove and set it aside.
⢠Combine the peaches and raspberries in a bowl and sprinkle a tablespoon of sugar over them. Gently stir and set to the side.
⢠In a separate bowl, add the flour, baking powder and salt. Mix them together.
⢠Add the remaining sugar, milk and vanilla extract to the bowl. Mix with a stiff spoon or whisk until all of the ingredients are evenly blended (If using a mixer set speed to medium).
⢠Pour the melted butter into the batter and continue to stir rapidly.
⢠Put the skillet on medium heat and let it warm.
⢠Pour the batter into the skillet evenly.
⢠Add the fruit mixture with its natural juices on top of the batter, spooning it evenly. Press it into the batter lightly with a spatula.
⢠Bake the cobbler until the top is golden brown, about an hour.
⢠Serve warm with ice cream or whipped cream.
Yield:
18 bars
Â
Equipment:
mixing bowls, bowl, 13 by 9-inch baking pan, pastry cutter or fork
Â
Crust Ingredients:
¾ cup Aunt Sandyâs 10x
Cannabutter
1½ cups unsifted all-purpose flour
3 cups sugar
Pinch of salt
Â
Filling Ingredients:
6 large eggs
3 cups sugar
Grated zest of 1 lemon
1 cup fresh lemon juice
½ cup sifted all-purpose flour
¼ cup powdered sugar
Blue Sky
Lemon Bars
Larry at Blue Sky Cafe challenged me to make something unique and different, my Blue Sky Lemon Bars are now the #1 selling edible there.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠In a mixing bowl, mix the 1½ cups of flour and 3 cups sugar and salt.
⢠Add the cannabutter to the mixing bowl with the dry ingredients.
⢠Using a pastry cutter (or a fork pressed against the side of the bowl), cut the dough mixture into pea-sized pieces.
⢠Press the dough into the bottom and up the sides of the 13 by 9-inch baking pan, ungreased.
⢠Bake about 25 minutes or until golden brown.
⢠Remove from oven and let cool.
⢠Reduce the oven temperature to 300°.
⢠In a bowl, whisk eggs and 3 cups of sugar together until smooth.
⢠Stir in lemon zest and juice.
⢠Add the sifted flour to the egg mixture and mix thoroughly.
⢠Pour the lemony egg batter over the baked crust.
⢠Bake another 35 minutes, until the topping is set.
⢠Remove from oven and let cool.
⢠Finish by sprinkling powdered sugar on top.
Yield:
8 to12 pieces
Â
Equipment:
mixing bowl, kitchen spoon
Â
Ingredients:
¼ cup melted Aunt Sandyâs 10x
Cannabutter
¾ cup sugar
2¼ teaspoons vanilla extract
3 eggs slightly beaten
3 tablespoons all-purpose flour
6 ounces sweetened dark
chocolate bar, finely chopped
½ cup chopped pecans
½ cup shredded unsweetened
coconut
9-inch prepared piecrust
Â
Optional:
whipped cream topping
Chocolate Coconut
Pecan Pie
This tasty pieâs flavors combine to perfection and remind me of my favorite candy bar. Can you guess which one?
Â
INSTRUCTIONS:
⢠Heat oven to
⢠Store bars in airtight food storage containers or appropriate food storage bags.
The shelf life of these bars is 5â7 days at room temperature, 7â10 days refrigerated, three plus months frozen.
Yield:
12 pieces
Â
Equipment:
saucepan, oven-safe 12-inch skillet, bowl, stiff spoon or whisk, spatula
Â
Ingredients:
1 cup Aunt Sandyâs 10x
Cannabutter
3 cups sliced peaches
1 cup raspberries
1 cup sugar
1 cup flour
2 teaspoons baking powder
Pinch of salt
1 cup milk
1 teaspoon vanilla
Â
Optional:
whipped cream or ice cream for topping.
Berry Peachy
Cannabutter Cobbler
A California spin on one of Willie Nelsonâs favorite desserts, country-fresh peach cobbler.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠Use one tablespoon of cannabutter to grease the skillet.
⢠Melt the remaining butter in the saucepan over low heat.
⢠Remove the greased skillet from the stove and set it aside.
⢠Combine the peaches and raspberries in a bowl and sprinkle a tablespoon of sugar over them. Gently stir and set to the side.
⢠In a separate bowl, add the flour, baking powder and salt. Mix them together.
⢠Add the remaining sugar, milk and vanilla extract to the bowl. Mix with a stiff spoon or whisk until all of the ingredients are evenly blended (If using a mixer set speed to medium).
⢠Pour the melted butter into the batter and continue to stir rapidly.
⢠Put the skillet on medium heat and let it warm.
⢠Pour the batter into the skillet evenly.
⢠Add the fruit mixture with its natural juices on top of the batter, spooning it evenly. Press it into the batter lightly with a spatula.
⢠Bake the cobbler until the top is golden brown, about an hour.
⢠Serve warm with ice cream or whipped cream.
Yield:
18 bars
Â
Equipment:
mixing bowls, bowl, 13 by 9-inch baking pan, pastry cutter or fork
Â
Crust Ingredients:
¾ cup Aunt Sandyâs 10x
Cannabutter
1½ cups unsifted all-purpose flour
3 cups sugar
Pinch of salt
Â
Filling Ingredients:
6 large eggs
3 cups sugar
Grated zest of 1 lemon
1 cup fresh lemon juice
½ cup sifted all-purpose flour
¼ cup powdered sugar
Blue Sky
Lemon Bars
Larry at Blue Sky Cafe challenged me to make something unique and different, my Blue Sky Lemon Bars are now the #1 selling edible there.
Â
INSTRUCTIONS:
⢠Preheat oven to 350°.
⢠In a mixing bowl, mix the 1½ cups of flour and 3 cups sugar and salt.
⢠Add the cannabutter to the mixing bowl with the dry ingredients.
⢠Using a pastry cutter (or a fork pressed against the side of the bowl), cut the dough mixture into pea-sized pieces.
⢠Press the dough into the bottom and up the sides of the 13 by 9-inch baking pan, ungreased.
⢠Bake about 25 minutes or until golden brown.
⢠Remove from oven and let cool.
⢠Reduce the oven temperature to 300°.
⢠In a bowl, whisk eggs and 3 cups of sugar together until smooth.
⢠Stir in lemon zest and juice.
⢠Add the sifted flour to the egg mixture and mix thoroughly.
⢠Pour the lemony egg batter over the baked crust.
⢠Bake another 35 minutes, until the topping is set.
⢠Remove from oven and let cool.
⢠Finish by sprinkling powdered sugar on top.
Yield:
8 to12 pieces
Â
Equipment:
mixing bowl, kitchen spoon
Â
Ingredients:
¼ cup melted Aunt Sandyâs 10x
Cannabutter
¾ cup sugar
2¼ teaspoons vanilla extract
3 eggs slightly beaten
3 tablespoons all-purpose flour
6 ounces sweetened dark
chocolate bar, finely chopped
½ cup chopped pecans
½ cup shredded unsweetened
coconut
9-inch prepared piecrust
Â
Optional:
whipped cream topping
Chocolate Coconut
Pecan Pie
This tasty pieâs flavors combine to perfection and remind me of my favorite candy bar. Can you guess which one?
Â
INSTRUCTIONS:
⢠Heat oven to
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