Dougherty Family Recipe Box

Author: CND

  • Chocolate Mint Sandwich Cookies

    Ingredients

    Cookies

    • 1 cup butter
    • 2 cups all purpose flour
    • 1/2 cup finely chopped dark baking chocolate
    • 1/2 cup icing sugar
    • 2 tablespoons espresso powder

    Filling

    • 1/2 cup unsalted butter
    • 1/2 cup cream cheese
    • 3/4 teaspoons vanilla extract
    • 1/2 teaspoon mint extract
    • green food colouring
    • 2 1/4 cups powdered sugar

    Frosting

    • 1/4 cup butter
    • 2 1/2 tablespoons cocoa
    • 1 cup white sugar
    • 1/4 cup milk
    • 1 teaspoon vanilla

    Garnish

    • Fresh mint leaves cut into fingernail sized pieces, 1 per cookie
    • Chocolate covered espresso beans, 1 per cookie

    Method

    Cookies

    1. Preheat oven to 350°F.
    2. Knead cookie ingredients together well.
    3. Roll 1/4 inch thick on well floured surface.
    4. Line baking sheets with parchment paper.
    5. Cut into cookies using 1 3/4″ round cookie cutter, put on baking sheet.
    6. Bake cookies until edges turn golden brown (about 10-12 minutes).
    7. Remove from oven and cool on wire rack.

    Filling

    1. Using a stand mixer with a paddle attachment, cream together butter and cream cheese.
    2. Add extracts and continue to beat.
    3. While beating, add food colouring one drop at a time until desired colour.
    4. On low speed, stir in the powdered sugar until combined.
    5. Scrape sides of the bowl.
    6. Increase speed and beat for 2 minutes.
    7. Refrigerate until ready to use.

    Frosting

    1. In a small saucepan, melt butter and chocolate together over medium low heat.
    2. Mix in sugar.
    3. Mix in milk and vanilla.
    4. While mixing, increase temperature and bring to a rolling boil.
    5. While mixing, boil for 1 minute.
    6. Remove from heat.
    7. Beat until spreading consistency.
    8. While hot, drizzle over top of one half of the cooled cookies.

    Assembly and Garnish

    1. Assemble cookies by:
      1. Turning an unfrosted cookie upside down.
      2. Piping filling onto the cookie.
      3. Topping with a frosted cookie.
      4. Piping a marble sized piece of filling on to the centre of the top cookie.
      5. Sticking a piece of fresh mint into the frosting.
      6. Sticking a chocolate covered espresso bean on top of the mint and frosting.
    2. Keep cookies chilled until ready to serve.

    Source

    Cookies adapted from Toone family recipe
    Filling adapted from https://wickedgoodkitchen.com/mint-cream-cheese-buttercream/
    Frosting Barkley family recipe

  • Blueberry Squares

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup icing sugar
    • 1/2 teaspoon ground cinnamon
    • 1 cup softened butter
    • 2 eggs
    • 1 cup sour cream
    • 2/3 cups white sugar
    • 1/4 cup lemon juice
    • 2 tablespoons all-purpose flour
    • 3 tablespoons corn starch
    • 1 tablespoon vanilla
    • 1 teaspoon ground cinnamon
    • 4 cups blueberries

    Method

    1. Preheat oven to 350°F.
    2. Line a 9×13 pan with parchment paper.
    3. Mix together 2 cups flour, 1/2 cup icing sugar, and 1/2 teaspoon cinnamon.
    4. Add butter and mix in.
    5. Press 3/4 of the base into bottom of baking pan, reserve 1/4 of base.
    6. Bake until set (about 20 to 25 minutes).
    7. Remove from oven and allow to cool a bit.
    8. Spread blueberries over the base.
    9. Beat together eggs, sour cream, white sugar, lemon juice, flour, corn starch, vanilla, and cinnamon.
    10. Pour over blueberries and base.
    11. Sprinkle reserved base dough over the filling.
    12. Return to oven and bake until set (about 1 hour).
    13. Remove from oven, allow to cool, then cut into squares.

    Source

  • Rhubarb Squares

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup icing sugar
    • 1 cup softened butter
    • 3 eggs
    • 1 cup white sugar
    • 1/2 cup all-purpose flour
    • 1/4 teaspoon salt
    • 4 cups rhubarb, diced

    Method

    1. Preheat oven to 350°F.
    2. Line a 9×13 pan with parchment paper.
    3. Mix together 2 cups flour and 1/2 cup icing sugar.
    4. Add butter and mix in.
    5. Press into bottom of baking pan.
    6. Bake until set (about 20 to 25 minutes).
    7. Remove from oven and allow to cool a bit.
    8. Beat together eggs, white sugar, flour, and salt.
    9. Stir in rhubarb.
    10. Pour over base.
    11. Reduce oven temperature to 325°F.
    12. Return to oven and bake until set (about 30 to 35 minutes).
    13. Remove from oven, allow to cool, then cut into squares.

    Source

  • Lemon Coconut Squares

    Ingredients

    • 2 cups all-purpose flour
    • 1/2 cup icing sugar
    • 1 cup softened butter
    • 4 eggs
    • 2 cups white sugar
    • 1/2 cup lemon juice
    • 1 tablespoon lemon zest
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 cup unsweetened shredded coconut

    Method

    1. Preheat oven to 350°F.
    2. Line a 9×13 pan with parchment paper.
    3. Mix together 2 cups flour and 1/2 cup icing sugar.
    4. Add butter and mix in.
    5. Press into bottom of baking pan.
    6. Bake until set (about 20 to 25 minutes).
    7. Remove from oven and allow to cool a bit.
    8. Beat together eggs, white sugar, lemon juice, and zest.
    9. Gradually add flour and baking powder to lemon mixture.
    10. Stir in coconut.
    11. Pour over base.
    12. Return to oven and bake until set (about 20 to 25 minutes).
    13. Remove from oven, allow to cool, then cut into squares.

    Source

  • Fresh Pasta

    Takes about 1 1/2 to 2 hours from start to finish.

    Ingredients

    • 2 cups all-purpose white flour
    • 3 whole large eggs
    • 4 egg yolks
    • 1 teaspoon salt

    Method

    1. Make sure that the kitchen counter is clean and dry.
    2. Pour flour onto counter in a mound, make a well in the centre.
    3. Pour eggs, yolks, and salt into the well.
    4. Use a fork to beat the eggs.
    5. Gradually incorporate flour into the eggs – dough will start wet and sticky then become dry.
    6. Knead dough for about 5 minutes.
    7. Wrap ball tightly in plastic wrap and let rest for 30 minutes.
    8. After resting dough, cut into quarters.
    9. In turn, for each quarter,
      1. Use a rolling pin to roll 1/2 inch thick.
      2. Run through pasta maker on widest setting 3 times.
      3. Letter fold and use rolling pin to roll 1/2 inch thick.
      4. Run through pasta maker another 3 times.
      5. Reduce size setting by one, run through 3 times.
      6. Reduce size setting by one again, run through 3 times.
      7. Flour and gently fold, store under a tea towel until ready to cut and use.
    10. Cut pasta into desired shape, cover.
    11. Bring a large pot of well-salted water to boil.
    12. Cook pasta for 90 seconds.
    13. Drain, add sauce, and serve.

    Source