Dougherty Family Recipe Box

Author: CND

  • Mushroom Barley Risotto

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion, finely diced
    • salt
    • pepper
    • 1 pound mushrooms, sliced
    • 1 1/2 cups pearl barley
    • 2 large carrots, finely diced
    • 3 cups vegetable broth
    • 1 1/2 cups water
    • thyme
    • 2/3 cup mozzarella cheese, finely grated
    • 1/4 cup fresh parsley, chopped

    Method

    1. Preheat the oven to 250°F.
    2. Heat oil in a dutch oven on the stove over medium-high heat.
    3. Add onions, dash salt, and pepper, and cook until lightly browned.
    4. Add mushrooms and cook until browned.
    5. Stir in the barley and thyme and cook until barley is browned (about 2 minutes).
    6. Remove from heat, stir in carrots, broth, water, and a bit more salt.
    7. Cover and put in oven to cook for 3 hours.
    8. Remove from oven, stir in cheese.
    9. Thin with warm water if too thick, add more salt and pepper to taste.
    10. Serve and garnish with parsley.

    Source

  • Sweet Potato Casserole

    Ingredients

    • 3 sweet potatoes, skin on, cut into 1/2″ cubes
    • 1 jar (16 ounce) of medium salsa
    • 1 can (12 ounce) black beans, drained and rinsed
    • 1 1/2 cups frozen sweet corn
    • 1 white onion, finely diced
    • 1/2 head garlic, minced
    • 1 tablespoon dried cilantro
    • 1 teaspoon salt, to taste
    • 1/2 teaspoon cayenne
    • 1/4 teaspoon cumin
    • 3 cups shredded low-fat mozzarella

    Method

    1. Preheat the oven to 400°F.
    2. Put all ingredients except cheese into a large casserole dish, stir together.
    3. Bake until sweet potatoes are almost cooked (about 40 to 45 minutes).
    4. Remove from oven, sprinkle cheese on top, then return to oven.
    5. Continue baking until cheese is melted and potatoes are done (another 20 to 25 minutes).
    6. Remove from oven and serve.

    Source

  • Pineapple Salsa

    Ingredients

    • 1 whole pineapple, skin and core removed, roughly chopped
    • 2 jalapenos, cored and diced
    • 1 red onion, diced
    • 1/4 cup fresh cilantro, diced
    • juice of 1 fresh lime
    • 1 tablespoon honey
    • 1 teaspoon salt

    Method

    1. Combine all ingredients in a bowl.
    2. Stir well and serve the same day.

    Source

    New recipe.

  • Apple Pecan Spice Cake

    Ingredients

    Cake

    • 4 cups granny smith apples, roughly chopped
    • 2 cups granulated sugar
    • 1/2 cup canola oil
    • 2 eggs
    • 1 teaspoon vanilla
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 1/2 cup milk
    • 1 cup pecan pieces

    Frosting

    • 1 (8 ounce) package cream cheese, room temperature
    • 1/4 cup unsalted butter, softened
    • 1 cup brown sugar
    • 2 teaspoons vanilla

    Method

    1. Preheat oven to 350°F.
    2. Line a 9×13 cake pan with parchment paper.
    3. Mix together apples and sugar.
    4. Mix oil, eggs, and vanilla in with apples.
    5. In a separate bowl, mix together dry ingredients.
    6. Mix together wet and dry ingredients until just combined.
    7. Stir in pecan pieces.
    8. Pour batter into pan.
    9. Bake until done (about 40 minutes).
    10. Remove cake from oven and allow to cool before adding frosting.
    11. In a stand mixer with paddle attachment, beat together frosting ingredients until light and fluffy.
    12. Frost cake.

    Source

  • Cranberry Lemon Pie

    Ingredients

    Crust

    • 2 cups gingersnap cookie crumbs
    • 6 tablespoons unsalted butter, melted
    • 3 tablespoons brown sugar
    • 1/4 teaspoon salt

    Filling

    • 12 ounces fresh cranberries
    • 1 cup granulated sugar + 1/2 cup granulated sugar
    • 1/4 cup water
    • 3 eggs
    • 2 egg yolks
    • 2 teaspoons lemon zest (about 1 lemons worth)
    • 1/2 cup lemon juice (about 2 lemons worth)
    • pinch salt
    • 3/4 cup unsalted butter

    Method

    1. Preheat oven to 350°F.
    2. Mix together crust ingredients and press into the bottom of a pie plate.
    3. Bake crust until slightly darker and set (about 10-15 minutes).
    4. In a large saucepan, stir together cranberries, 1 cup sugar, and water.
    5. Cook cranberries over medium-low heat until berries burst and sauce thickens (about 15 minutes).
    6. Transfer cranberry sauce to a heat-safe bowl and use an immersion blender to blend.
    7. In the saucepan whisk together 1/2 cup sugar, egg yolks, eggs, zest, lemon juice and salt. 
    8. Return cranberry sauce to the lemon mixture.
    9. Cook over medium-low heat until thick curd (at least 15 minutes, maybe longer), stirring frequently.
    10. Remove curd from heat and slowly stir in the butter.
    11. Pour curd into crust.
    12. Chill pie in the fridge for at least 6 hours before serving.
    13. Serve with whipped cream on top.

    Source