Dougherty Family Recipe Box

Author: CND

  • Dumplings

    These dumplings are cooked on top of an almost finished stew.

    Ingredients

    • 1 cup all purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon butter
    • 1/3 cup milk

    Method

    1. Mix together dry ingredients.
    2. Cut in butter.
    3. Mix in milk.
    4. Drop batter in balls on top of stew.
    5. Cover stew and let dumplings cook until done (about 10 minutes).

    Source

    Barkley family recipe.

  • Chicken Paprika

    Ingredients

    • 4 boneless skin-on chicken breasts
    • 1/2 cup all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon pepper
    • 1/3 cup cooking oil
    • 2 1/2 cups chicken stock
    • 1 cup sour cream

    Method

    1. Wash and pat dry the chicken.
    2. Pour oil into a shallow frying pan and heat over medium heat.
    3. Mix together flour, salt, paprika, and pepper.
    4. Coat chicken in flour mixture.
    5. Brown chicken in oil.
    6. Remove browned chicken from pan.
    7. Drain oil from pan.
    8. Return pan to heat and mix together stock and sour cream in pan.
    9. Add chicken to pan.
    10. Simmer chicken in sauce until chicken is done.
    11. Serve warm over pasta.

    Source

    Unknown source, recipe card in Myrna’s writing.

  • Fudge Frosting

    This recipe will frost the top of a 9×13 cake.

    Ingredients

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

    Method

    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.

    Source

    Barkley family recipe.

  • Toffee

    Ingredients

    • 4 cups white sugar
    • 1 (12 ounce) can Eagle brand condensed milk
    • 1 pound butter
    • 2 2/3 cups corn syrup
    • vanilla

    Peanut variation

    • 2 cups unsalted roasted peanuts

    Method

    1. Lightly oil four aluminum pie plates.
    2. (Peanut variation: divide peanuts evenly between the pie plates).
    3. In a medium pot or nonstick dutch oven, melt butter over medium high heat.
    4. Add in sugar, condensed milk, and corn syrup.
    5. Cook, constantly stirring, until candy reaches hard ball stage.
    6. Remove from heat.
    7. Quickly beat in vanilla.
    8. Quickly pour into pie plates.
    9. Allow to cool and harden.
    10. Crack into serving sized pieces with a clean hammer once cooled.

    Source

    Barkley family recipe.

  • Coffee Cake

    Ingredients

    Cake

    • 2 cups all purpose flour
    • 3/4 cup white sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 1/4 cup butter
    • 2 eggs
    • 1 cup milk

    Topping

    • 1/4 cup butter
    • 1 cup brown sugar
    • 1 tablespoon all purpose flour
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 1 cup chopped walnuts

    Method

    1. Preheat oven to 350°F.
    2. Mix together dry cake ingredients.
    3. Mix in 1/4 cup butter.
    4. Add eggs and milk and beat until smooth.
    5. Pour into 9×9 cake pan.
    6. Mix together topping ingredients (except walnuts).
    7. Spread topping evenly over batter.
    8. Sprinkle nuts on top.
    9. Bake until a toothpick inserted in the centre comes out clean (about 30 minutes).
    10. Remove from oven and cool.

    Source

    Barkley family recipe.