Dougherty Family Recipe Box

Author: CND

  • Chocolate Cupcakes

     Ingredients

    • 1 2/3 cups granulated sugar
    • 1 1/2 cups all-purpose flour
    • 2/3 cup cocoa powder
    • 1 tablespoon cornstarch
    • 1 1/2 teaspoons baking powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1/2 cup canola oil
    • 1 large whole egg
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 2/3 cup milk
    • 1 cup hot coffee

    Method

    1. Preheat oven to 350°F.
    2. Line a 24-count muffin tin with paper liners.
    3. In the bowl of a stand mixer with a paddle attachment, stir together dry ingredients.
    4. Add oil, egg, yolk, and vanilla and stir until combined.
    5. Add milk slowly while stirring on low speed.
    6. Add hot coffee slowly while stirring on slow speed.
    7. Scrape the bowl, then continue mixing until batter has no lumps.
    8. Drop batter into lined muffin tin, filling about 1/2 to 2/3 full.
    9. Bake until done (about 20 minutes).
    10. Remove from oven and cool on wire rack.

    Source

  • Crispy Roasted Chickpeas

     Ingredients

    • 1 can chickpeas, rinsed and drained
    • 1/2 red onion, diced
    • 2-3 tablespoons olive oil
    • 1/2 teaspoon salt

    Method

    1. Preheat convection oven to 425°F.
    2. Line a baking sheet with parchment paper.
    3. In a mixing bowl, stir together all ingredients.
    4. Spread out on baking sheet in a single layer.
    5. Bake until chickpeas are crispy and onions are caramelized (about 30 minutes).
    6. Remove from oven and toss with any spices (if desired).

    Source

  • Sugar Cut-out Cookies with Citrus

     Ingredients

    • 1 cup butter
    • 1 cup white sugar
    • 1 egg
    • 2 teaspoons citrus zest (lemon or orange)
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 cups all-purpose flour

    Method

    1. Preheat oven to 350°F.
    2. Cream together the butter, brown sugar, and white sugar.
    3. Beat in the eggs, citrus zest, and vanilla.
    4. In a separate bowl, mix the flour, baking powder, and salt.
    5. Add the flour to the butter mixture and mix until just blended.
    6. Line baking sheets with parchment paper.
    7. Roll out dough to 1/4 inch think and use a cookie cutter.
    8. Place cut cookies on baking sheets.
    9. Bake until done (about 10 minutes).
    10. Remove from oven and cool on wire rack.

    Source

  • Pumpkin Spice Sugar Cookies

     Ingredients

    • 3/4 cup unsalted butter, softened
    • 1 cup white sugar
    • 1 cup brown sugar
    • 2 eggs
    • 1/2 cup roast pumpkin purée
    • 1 teaspoon vanilla extract
    • 1 tablespoon cinnamon
    • 1/2 teaspoon cardamom
    • 1/2 teaspoon cloves
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 5 cups all-purpose flour.

    Method

    1. Preheat oven to 400°F.
    2. Cream together the butter, brown sugar, and white sugar.
    3. Beat in the eggs and vanilla.
    4. In a separate bowl, mix the flour, baking soda, spices, and salt.
    5. Add the flour to the butter mixture and mix until just blended.
    6. Line baking sheets with parchment paper.
    7. Roll out the dough to 1/8 inch thick, cut out using cookie cutters.
    8. Place cut cookies on baking sheets.
    9. Bake until done (about 8-10 minutes).
    10. Remove from oven and cool on wire rack.

    Source

  • Calgary-style Crispy Ginger Tofu

    Ingredients

    Fried Tofu

    • 1 package extra-firm tofu
    • 2-3 cups canola oil for deep frying
    • 1 egg
    • 1 cup water
    • 1 1/4 cup cornstarch
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon pepper

    Vegetables

    • 1 carrot, finely julienned
    • 1 red bell pepper, finely julienned
    • 1 green bell pepper, finely julienned
    • 6 cloves garlic
    • chunk of ginger (size of two thumbs), finely julienned

    Sauce

    • 1/2 cup soy sauce
    • 2 tablespoons white vinegar
    • 1 tablespoon rice vinegar
    • 1/2 cup water
    • 1/4 cup white sugar
    • 1/2 tablespoon crushed chillies

    Method

    1. Slice the tofu into long, thin strips.
    2. Combine egg, water, cornstarch, flour, and pepper into a batter.
    3. Dip tofu in batter.
    4. Deep fry the tofu a few strips at a time until crispy and browned, set aside.
    5. Mix together sauce ingredients.
    6. Stir fry the vegetables until crispy.
    7. Add sauce to vegetables, bring to boil for 1 to 2 minutes.
    8. Remove from heat and stir in fried tofu.
    9. Serve hot over rice.

    Source