whats Baking!!

[moreluck]

chronic bud marijuana brownies 2 Eggs
3/4 cup Sugar
4 teaspoon Salt
1 teaspoon Vanilla
2/3 cup Unsifted flour
1/2 cup chopped Walnuts
1/2 cup marijuana butter **
3/4 cup melted Chocolate
1/4 teaspoon Baking powder

Heat oven to 350 degrees F. Using a spoon, stir eggs with sugar and vanilla; add butter. Sift Ground Chocolate with flour, baking powder and salt. Stir into egg mixture; add nuts. Spread into greased 8 or 9" square pan. Bake at 350 degrees F for 20-30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake like marijuana brownies use 9" pan and longer baking. Cut into squares. Eat in moderation!
Pot marijuana brownies are one of the most pleasant, tastefull and healthy way to use your pot. Pot brownies taste is delightful, much better than the smoke and most of all brownies do not pollute your lungs as the pot joint does. This is a good marijuana brownie recipie and you can add nuts, marshmellows, or any other topping of your choice to spice things up ever more.
For a better effect, you can use marijuana butter instead of regular butter and add your chronic buds to the marijuana recipe above.

**
Making Bud Butter

Melt a pound of butter in a pan. Mix 60-70 (or more grams of thoroughly sifted
pot in it. Let it boil carefully a couple of minutes until the butter has
gotten a green color from the grass. Then squeeze the butter through a fine
strainer. While you use the strain, keep the leaves away in a corner of the
pan by using a spoon. Squeeze hard to get out as much of the butter as possible.

[moreluck]

Especially for DL

Scooby Snacks

• 2 cups flour
• 2 eggs
• 1 cup quaker dry oatmeal
• 1 tbl vanilla
• 1/2 cup cocoa
• 1/2 cup sugar
• 1/4 pound (1 stick) butter
• 1 tsp walnut extract
• 1 oz. of finely ground cannabis

Preheat oven to 350 degrees. Combine all ingredients in a large mixing bowl. If there is not enough liquid to mix all ingredients after 5 minutes of stirring, add a tiny amount of milk to aid in mixing of remaining ingredients. Taste batter before cooking and adjust amount of sugar to your liking. Place on a lightly greased cookie sheet and bake for 8 to 12 minutes, depending on how large you made your cookies. Can be cooked for a shorter time for chewier cookies, or a longer time for drier, crisp cookies.

[diadlover]

Nicely done, Moreluck!! Now I know your specialty is being a raging alcoholic, but I'm having a hard time finding some good chronic. (I'll type this small so nobody else can read it. PM me with your price on 1 cup of bud please).

[moreluck]

Pineapple Coconut Drops

Ingredients:
1/2 cup butter or margarine -- softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 can (8-1/4 ounce size) crushed pineapple -- well drained
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded coconut



Directions:
Cream butter and sugars until fluffy; beat in pineapple, egg and vanilla. Stir together flour, baking powder, soda and salt; stir into creamed mixture. Blend in coconut.

Drop from teaspoon on greased cookie sheet. Bake at 375 F about 8 minutes.

[moreluck]

Blueberry/Cheese Bread

Ingredients:
2 c. flour
1 c. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 Tbsp. grated orange zest
1 c. shredded sharp Cheddar cheese
1 c. blueberries
1 egg, beaten
3/4 c. orange juice
2 Tbsp. butter, melted

Directions:
Combine dry ingredients with zest, cheese and berries. Combine remaining ingredients and stir just to mix. Pour into buttered 1-1/2 qt. casserole. Bake at 350º for 55-60 minutes.

[moreluck]

Butterscotch Coffee Cake

Ingredients:
***Brown Sugar Mix***
1 cup firmly packed brown sugar
2 tablespoons butter
1 cup chopped nuts
***Cake***
1 box (18.25 ounce size) yellow cake mix (no pudding added)
1 box instant butterscotch pudding mix
1 box instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1 cup water



Directions:
Preheat oven to 350 degrees F.

Mix brown sugar mix ingredients well.

Beat cake ingredients about 5 minutes. Pour 1/2 of cake mix into a greased 13 x 9-inch pan. Sprinkle half of brown sugar mix over batter. Add remaining cake mix and sprinkle remaining brown sugar mix on top. Bake for 35 minutes.

[moreluck]

CINNAMON BLUEBERRY MUFFINS

3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)

Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

[moreluck]

Quick Pineapple/Cheese Pie

1 cup heavy cream
1 pkg. (8oz.) cream cheese, room temp.
1/4 cup sugar
1 1/2 cups crushed pineapple, drained
1- 9" graham cracker pie shell

In a bowl, whip the heavy cream with an elec. mixer until it is the consistency of whipped cream (when peaks form)

In another bowl, whip together softened cream cheese and sugar. Fold in the whipped cream. Fold in drained pineapple.

Spoon into pie shell and chill thoroughly, about 2 hours.

[Sammie]

Originally Posted by diadlover

Nicely done, Moreluck!! Now I know your specialty is being a raging alcoholic, but I'm having a hard time finding some good chronic. (I'll type this small so nobody else can read it. PM me with your price on 1 cup of bud please).

More,

Did you happen to be in Haight Ashbury when I was there, too?

Tell me this wasn't you half hanging out of the window after one of your "brownie parties"...

http://community.webshots.com/slideshow/555589877fYyaIE?mediaPosition=11&track_pagetag=/page/photo/travel/ustravel&track_action=/Shortcuts/Slideshow

[moreluck]

Nope, not me. Was only in San Francisco once when I was 13 and with my parents travelling from Ohio.....seeing the tourist sights. Haight Ashbury was not on our list of sights.

[Sammie]

Originally Posted by moreluck

Nope, not me. Was only in San Francisco once when I was 13 and with my parents travelling from Ohio.....seeing the tourist sights. Haight Ashbury was not on our list of sights.

I was just kidding.... As onery as you are, and if you are any kind of a rebel, that would have been the place. I spent a week there during the hey day and it cracked me up to see your "special brownie" recipes to Diad.

You two are a couple of WILD AND CRAZY GUYS...!!!...

[moreluck]

Tri-level Caramel Bars

Ingredients:

1 cup butter, melted, divided use
4 cups powdered sugar
1 1/2 cup graham cracker crumbs
1 1/2 cup peanut butter
1 1/2 cup coarsely chopped roasted cashews or peanuts, divided use
1 package (14-ounce size) caramels, unwrapped
1/4 cup milk
1 1/3 cup milk chocolate or semisweet chocolate chips



Directions:
Lightly spray a 9- by 13-inch pan with nonstick cooking spray; set aside.

In a small saucepan melt cup butter. In a large bowl, mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the chopped nuts. Transfer mixture to the prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping.

In a large saucepan set over low heat, melt the caramels and milk, stirring frequently until mixture is melted and smooth. Pour over crust.

Melt chocolate with remaining 1/4 cup butter in large saucepan over low heat, stirring frequently until melted and smooth. Spread over caramel layer.

Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut into bars. Store in covered containers between layers of wax paper.

[moreluck]

Baby's Millionaire Pie

1 (9 inch) pie crusts, baked
8 ounces cream cheese
1/2 cup sugar
8 ounces crushed pineapple, drained
1 cup coconut
1 cup pecans, chopped
8 ounces Cool Whip Lite, divided

1. Cream together the cream cheese and sugar with electric mixer; let the mixer run on high for 3-4 minutes.
2. Stir pineapple into cream cheese mixture. Stir in coconut and pecans. Mix well.
3. Carefully fold in 3/4 of Cool Whip.
4. Fill pie crust with mixture. Top with remaining Cool Whip.
5. Chill for several hours.

[moreluck]

Raisin Carrot Muffins

Ingredients:
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup shredded carrots
1/2 cup raisins
1 can (8 oz. size) crushed pineapple
1/2 cup chopped nuts
2 eggs
1/2 cup melted butter
1 teaspoon vanilla extract



Directions:
Combine flour, sugar, baking powder, cinnamon, and ginger; stir in carrots, raisins and nuts. In a separate bowl combine undrained crushed pineapple, eggs, butter and vanilla; stir into dry ingredients, until just blended.

Spoon into greased muffin tins; bake at 375 degrees F for 20 to 25 minutes. Turn onto rack; cool.

[moreluck]

Aunt Mary's Southern Cake


3 cups flour
3 cups sugar
1 cup shortening
6 large eggs, separate out yolks
1 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla
fresh fruit for topping

1. Cream together flour, shortening, 2 cups sugar, and then add yolks one at a time. Add buttermilk, salt, soda, and vanilla.
2. In a seperate bowl beat egg whites until stiff and add 1 cup remaining sugar. Gently fold this into other batter.
3. Pour into two greased and floured loaf pans and cook at 350 degrees for for one hour and 10 minutes or until done.
4. I cut strawberries and toss with sugar to make their own syrup and pour these over cooled cake slices.

[moreluck]

Camellia Grill's Pecan Pie

4 eggs
1/4 teaspoon salt
1/4 cup melted butter
1 1/4 cups light corn syrup
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
1 cup chopped pecans

1. Beat eggs with a wire whisk or fork.
2. Add salt, butter, syrup, sugar and vanilla; mix well.
3. Pour into pastry shell; sprinkle with pecans.
4. Bake at 350°F for 45-50 minutes.
5. Yield: One 9-inch pie.

[moreluck]

Boston Cream Pie

Cake
1 1/2 sticks (3/4 cup) butter
1 1/2 cups sugar
1 Tbls. vanilla
2 tsp. baking powder
1/4 tsp. salt
4 large eggs
2 1/4 cups flour
1 cup milk

Custard Filling
1 box (3 oz.) cook & serve Vanilla pudding
yolk of one large egg
1 1/2 cups milk

Chocolate Glaze
1/2 cup (3oz.) semi-sweet chocolate chips
2 Tbls butter
2 Tbls light corn syrup

Heat oven to 350. Spray bottom of 2- 9" round pans, line with waxed paper and spray paper too.
Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl on med. speed 3 minutes 'til fluffy. Add eggs one at a time beating well after each. On low speed, beat in flour in 3 additions alternating with milk in two additions just until blended. Divide between prepared pans. Bake 25 mins. or until toothpick comes out clean when inserted in center. Cool in pans on rack 10 mins. Invert, remove paper and cool completely.

Filling: In med. saucepan, whisk egg yolk and milk into pudding mix. Cook over med. heat, stirring until mixture comes to a boil. Pour into a bowl; place plastic wrap directly onto custard surface. Chill 30 mins or 'til thickened.

To assemble: Whisk custard 'til smooth. Place one cake layer on serving plate; spread custard over top. Top with remaining cake layer, rounded side up. Refrigerate.

Make Glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth. Spread glaze over top of cake, allowing some to drip down sides. Let stand 15 mins. at room temperature until glaze is just set.... refrigerate until serving....then let stand at room temp. for 20 mins. and serve
Plan ahead: You can make cakes and custard the day before, but make glaze and assemble on the day.

[moreluck]

Berry Pudding Cake

2 eggs
1/4 cup sugar
1 tsp. vanilla
dash of salt
1 cup fat free milk
1/2 cup flour
1/2 tsp. baking powder
3 cups assorted fresh berries (raspberries, blueberries and/or sliced strawberries)

Preheat oven to 400. Lighlty coat six 6 oz. individual baking dishes with cooking spray. Place dishes on a 15x10x1 inch baking pan; set aside.

In a med. bowl whisk eggs. Whisk in sugar, vanilla and salt until light and frothy. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.

Divide berries among the prepared dishes. Pour batter over berries (this batter won't cover berries completely) Bake about 20 mins until topping is golden. Serve warm.
(Each serving is 141 calories)

[moreluck]

Pineapple Cup Cakes

Ingredients:

1/2 cup butter, softened
1 cup sugar
2 eggs, unbeaten
1 2/3 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup drained crushed pineapple



Directions:
Cream butter and sugar, add eggs, one at a time and beat in. Add sifted dry ingredients alternating with the milk. Stir in pineapple. Bake in greased muffin pans at 375F about 20 minutes.