Breads, Pastry & Desserts

Creme Anglaise
Apple Torte
Baked Chocolate Sabayon
Creme Brulee
Chocolate Chip Cookies
Cheese Cake
Crepes
Frozen Chocolate Mousse
Chocolate Ganache
Lemon Flan
Almond Macaroon Crumble
Nut Crust
Foie Gras Parfait
Pear & Ricotta Torte
Pecan Pie
Sabayon [Method 1]
Guava & Goat Cheese Samosas
Basic Scones
Tiramisu
Chocolate Truffle Torte
Sweet Dough [Sugar Paste]
Corn Bread
Basic Dumpling Batter
Focaccia

Vinaigrettes, Sauces, Marinades, etc

Barbecue Sauce
Caesar Dressing
Cilantro-Ginger Pesto
Mango Chutney
Mayonnaise
Miso Vinaigrette
Roasted Red Pepper Remoulade
Rib Marinade
Strawberry Vinaigrette
Tahini Vinaigrette

Marijuana

I've cooked with pot on many ocassions, and have found that the best way to cook/bake with it actually involves a much simpler (and more effective) process than making butter. The first step is to make sure that marijuana you've designated for cooking (¼oz is a good start) is completely dried out (you can also use "dirt weed" -- it works just as well); then -- using a mortar & pestle, grind the pot into a fine powder. Then, fully incorporate the "pot flour" into your next batch of cookies (muffins, brownies, pasta sauce, etc.), and before you know it, you'll be feeling pretty good!

Alternatively, you can download the The Art and Science of Cooking with Cannabis (PDF) for further consideration.