HEMP-TASTIC VALENTINE’S DAY COOKIES

The perfect sweet treat for anyone high on love and the other stuff.

Ingredients:

• Hemp flour (6 cups)
• Baking powder (3 tsp)
• Butter (2 cups)
• Living Harvest Hempmilk Tempt (2 tsp)
• Sugar (2 cups)
• Eggs (2)
• Vanilla extract or desired flavoring (2 tsp)
• Salt 1 tsp)
• White frosting
• Red sprinkles

Directions:

Blend butter, Living Harvest Hempmilk and sugar 'til it turns light and fluffy. Add in eggs, vanilla extract, baking powder, Hemp flour and salt. Stop blending once all ingredients are fully mixed. Chill for 1 to 2 hours. Roll out dough ‘til flat. Cut out heart shapes. Bake on ungreased baking sheet at 350 degrees for about 8 to 10 minutes (edges should be browned). Add frosting and sprinkles to finished cookies.

HEMP-TASTIC HOLIDAY COOKIES

The perfect treat for holiday celebrations and post-party munchies.

Ingredients

• 1 3/4 cups all-purpose HEMP flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons Living Harvest Hempmilk (Tempt)
• 40 miniature chocolate covered peanut butter cups, unwrapped.

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
4. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
5. Shape into 40 balls and place each into an ungreased mini muffin pan.
6. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

THE HEMP-TASTIC TURKEY LEFTOVER RECIPE.

A Thanksgiving leftover, Hemp-laced recipe they’ll not only love, it's also totally legal in all 50 states as well as Puerto Rico.

[courtesy of allrecipes.com]

INGREDIENTS:

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• 2 pinches of salt and pepper
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons 3 cups of HEMP flour
• 1/2 cup Living Harvest Hempmilk (Tempt)

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom piecrust, press into a 10 inch pie pan and set aside Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

CLASSIC HEMP RECIPE FOR THANKSGIVING.

PUMPKIN HEMP PIE

Give thanks that it’s totally legal.

Ingredients:

• 1 (9 inch) unbaked deep dish pie crust
• 2 eggs
• 2 cups fresh pumpkin puree
• ¼ cup Living Harvest Hempmilk (Tempt)
• 3/4 cup granulated sugar
• 1 tablespoon Hemp flour
• 1 teaspoon
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• ¼ teaspoon ground ginger

Directions:

1. Prepare and roll pastry for single-crust pie.
2. Line a 9" pie plate with pastry.
3. Trim; crimp edge as desired.
4. In a large bowl stir together eggs, pumpkin, and half-and-half.
5. Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
6. Pour pumpkin mixture into pastry-lined pie plate.
7. To prevent over browning, cover edge of pie with foil.
8. Bake in 375 F oven for 25 minutes.
9. Remove foil.
10. 
Bake for 40 minutes more or until a knife inserted near the center comes out clean.
11. 
Cool on a wire rack.
12. Cover and refrigerate within 2 hours.

HEMP-TASTIC HALLOWEEN CUPCAKES

Totally tasty and legal.

INGREDIENTS:

• 1 cup of Hemp flour
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup of sugar
• 4 tbsp. shortening
• 6 or 7 tbsp. Living Harvest Hempmilk (Tempt)
• 1/2 tsp. vanilla
• 2 egg yolks

DIRECTIONS (Makes 14 cupcakes):

In a cooking bowl, mix in shortening, sugar, hemp flour, salt, and baking powder. Add egg yolk, hempmilk and vanilla –blend well in mixer. Pour batter into lined muffin pan. Fill cups 1/2 full. Bake at 375 degrees for 20 minutes. Decorate with chocolate and orange frosting. Add sprinkles. Serve. Enjoy.

TOTALLY TASTY (AND LEGAL) HEMP COOKIE RECIPE.

Here’s a hemp-tastic recipe for chocolate chip cookies that’s a cinch to make. FYI…Hemp flour is a perfect vegetarian substitute. It’s also rich in vitamin E, 21 essential amino acids, calcium, omega 3 and 6. Plus, it’s hemp.

INGREDIENTS:

• 1 cup butter, melted
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose HEMP flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Mix the butter, white sugar, brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Next stir in the Hemp flour and chocolate chips. Drop large spoonfuls onto un-greased pans. Bake about 10 minutes in the preheated oven, or until edges are nicely browned.