Dougherty Family Recipe Box

Author: CND

  • Greek Salad

    Ingredients

    • 2 cups grape or cherry tomatoes, halved
    • 2 cups cucumber, chopped to same size as tomatoes
    • 1/2 red onion, thinly sliced and soaked in ice water for 10 minutes
    • 3/4 cup crumbled feta

    Dressing

    • 1/4 cup balsamic vinegar
    • 1/4 cup olive oil
    • 1 tablespoon lemon juice
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • salt
    • black pepper

    Method

    1. Put vegetables and feta in a salad bowl.
    2. Mix together dressing.
    3. Pour dressing over salad and toss.

    Source

  • Lemon Mascarpone Layer Cake

    Ingredients

    Sheet-style Ladyfingers

    • 4 eggs
    • 2/3 cup white sugar
    • 1 teaspoon vanilla extract
    • 1/3 teaspoon salt
    • 3/4 cup all purpose flour

    Lemon Curd

    • 1/4 cup cornstarch
    • 2 tablespoons all purpose flour
    • 1 cup white sugar
    • 1/4 teaspoon salt
    • 2 cups boiling water
    • 3 egg yolks
    • 2 tablespoons butter
    • 2 tablespoons lemon peel finely grated
    • 1/3 cup lemon juice

    Filling

    • 3/4 cup white sugar
    • 3 8-ounce containers mascarpone cheese
    • 2 cups heavy 35% whipping cream
    • Portion of lemon curd (see directions below)

    Syrup

    • 1/2 cup white sugar
    • 1/2 cup boiling water
    • 1/4 cup lemon juice

    Method

    Sheet-style Ladyfingers

    1. Preheat oven to 375°F.
    2. Line a jelly roll baking sheet with parchment paper.
    3. Separate the eggs.
    4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
    5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
    6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
    7. Gently fold the egg white mixture into the egg yolk mixture.
    8. Gently sift the flour over the egg mixture and fold it in.
    9. Pour the batter into the baking sheet and gently even it out with a spatula.
    10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
    11. Remove from oven and allow to cool until warm.
    12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

    Lemon Curd

    1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
    2. Gradually stir in boiling water.
    3. Beat egg yolks and add to cornstarch mixture.
    4. Cook 5-7 minutes over medium-low heat stirring constantly.
    5. Cook 5 more minutes stirring occasionally.
    6. Remove from heat, add butter, peel, and juice.
    7. Cover and cool.
    8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

    Filling

    1. Beat whipping cream and sugar together until peaks form.
    2. In a separate bowl, mix together mascarpone and reserved lemon curd.
    3. Fold whipped cream and mascarpone mixture together.

    Syrup

    1. Add boiling water to sugar and stir until sugar is dissolved.
    2. Stir in lemon juice.

    Assembly

    1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
    2. Put the first layer of lady finger in the bottom of the dish.
    3. Brush the lady finger with 1/2 of the syrup.
    4. Spread 1/2 of the lemon curd on top.
    5. Spoon 1/2 of the filling in and even it out with a spatula.
    6. Put the second layer of lady finger in.
    7. Brush with remaining syrup.
    8. Spread the rest of the lemon curd on.
    9. Spoon the remainder of the filling in and even it out.
    10. Cover and refrigerate for at least 4 hours.

    Source

  • Oatmeal Gumdrop Cookies

    Ingredients

    • 1/2 cup unsalted butter
    • 1 1/4 cups packed brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1 1/2 cups quick-cooking oats
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 bag (15 ounces) gumdrops, cut in half

    Method

    1. Preheat the oven to 350°F.
    2. Line cookie sheets with parchment paper.
    3. Cream together butter and sugar in a stand mixer with paddle attachment.
    4. Beat in eggs and vanilla.
    5. In a separate bowl, mix together the dry ingredients.
    6. Add the dry ingredients to the butter mixture and stir until just combined.
    7. Mix in the gumdrops.
    8. Drop cookies onto pans.
    9. Bake until bottoms of cookies turn golden brown (about 12-15 minutes).
    10. Remove from oven, allow to cool for a few minutes, then move cookies to a wire rack to cool completely.

    Source

  • Spinach and Mushroom Lasagna

    Ingredients

    Vegetable Filling

    • 1 tbsp. olive oil
    • 1 white onion, chopped fine
    • 1 head garlic, minced
    • 1 large package (4.5 cups) frozen chopped spinach
    • 4 packages (7 ounces each) fresh sliced white mushrooms
    • Salt
    • Pepper
    • Dried basil
    • Dried parsley

    Tomato Sauce

    • 1 can (28 ounces) crushed tomatoes
    • 3 large carrots, coarsely grated
    • Salt

    Cheese Sauce

    • 1 medium container (1 pound) low fat cottage cheese
    • 2 eggs

    Cheese Topping

    • 1/2 pound low fat mozzarella, coarsely grated
    • 1/4 cup grated parmesan cheese

    Noodles

    • 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

    Method

    Vegetable Filling

    1. In a large skillet brown the onion and garlic over medium heat.
    2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

    Tomato Sauce

    1. Mix together crushed tomatoes, grated carrots, and salt.

    Cheese Sauce

    1. Mix together cottage cheese and eggs.

    Cheese Topping

    1. Mix together mozzarella and parmesan.

    Lasagne

    1. Preheat oven to 375°F.
    2. In a 9×13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
    3. Bake for 45-60 minutes or until cheese is brown and bubbling.
    4. Remove from oven and let cool for 5-10 minutes before serving.

    Source

  • Blackberry and White Chocolate Scones

    Ingredients

    • 2 1/2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup cold butter cubed
    • 1 cup white chocolate chips
    • 1 egg
    • 1/2 cup 0% greek yogurt
    • 1/2 cup water
    • 3 or 4 cups roughly choppped fresh blackberries

    Method

    1. Preheat oven to 400°F.
    2. Whisk together flour, baking powder, salt, and cayenne pepper using stand mixer with paddle attachment on low.
    3. Add cold butter and continue to mix on low until it looks like dry, coarse crumbs.
    4. Add white chocolate chips, continue to mix on low until combined.
    5. Add egg, yogurt, and water to dough, turn mixer up to medium low.
    6. Mix dough until it is combined but ragged.
    7. Add blackberries and mix on lowest speed until just mixed in (berries should be distributed but not crushed).
    8. Roll dough out on a floured surface until it is about 1/4 inch thick.
    9. Cut into rounds using 2 1/4″ cookie cutter.
    10. Cover a baking sheet with parchment paper.
    11. Place rounds on baking sheet, then sprinkle remaining cheese on top.
    12. Bake until done (about 25 minutes).

    Source