Dougherty Family Recipe Box

Author: CND

  • Carrot Cake

    Ingredients

    • 2 cups white sugar
    • 1 cup canola oil
    • 2 cups all purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 4 eggs
    • 3 cups carrots coarsely grated

    Method

    1. Preheat oven to 350°F.
    2. In stand mixer with paddle attachment, cream together sugar and oil.
    3. In a separate bowl, mix together dry ingredients.
    4. Mix dry ingredients into sugar mixture.
    5. Beat in eggs one at a time.
    6. Continue beating on medium speed for 5 minutes.
    7. Stir in carrots.
    8. Pour batter into 9×12 cake pan.
    9. Bake until toothpick inserted in centre comes out clean (about 55-60 minutes).
    10. Remove from oven and cool.

    Source

    Barkley family recipe.

  • Ham and Cheddar Bread Pudding

    Ingredients

    • 8 ounces bread torn into 3/4 inch pieces
    • 3/4 cup old cheddar cheese coarsely grated
    • 1/4 cup chopped green onions
    • 3/4 cup milk
    • 1/4 cup chicken broth
    • 1/8 teaspoon black pepper
    • 3 ounces ham minced
    • 3 eggs lightly beaten

    Method

    1. Preheat oven to 375°F.
    2. Put bread on a baking sheet and toast until golden brown (about 10 minutes), turning once.
    3. Remove from oven.
    4. Mix together all ingredients except half of the cheddar cheese.
    5. Put mixture into a 9×9 pan.
    6. Sprinkle remaining cheese over top.
    7. Put in oven and bake until lightly browned (about 20 minutes).

    Source

  • French Toast Bread Pudding

    Ingredients

    • 12 ounces french, brioche, or challa bread torn into 3/4 inch pieces
    • 7 eggs
    • 2 1/2 cups milk
    • 1/2 cup brown sugar
    • 2 teaspoons vanilla
    • 3/4 teaspoon cinnamon
    • 1/2 cup chopped pecans toasted
    • maple syrup

    Method

    1. Butter 11×17 baking dish.
    2. Put bread in dish.
    3. In a separate bowl whisk eggs, milk, sugar, vanilla, and cinnamon together.
    4. Pour egg mixture over bread.
    5. Lightly press down on bread with a spatula to moisten completely.
    6. Cover with foil and put in fridge overnight.
    7. Put foil covered dish in cold oven.
    8. Set oven to 350°F.
    9. Bake 30 minutes.
    10. Remove foil.
    11. Bake until pudding puffed and golden brown (about 35 minutes).
    12. Serve warm with nuts and maple syrup.

    Source

  • Vanilla Panna Cotta

    Ingredients

    • 2 teaspoons gelatine powder
    • 3/4 cup whole milk
    • 1 1/4 cups 35% heavy whipping cream
    • 6 tablespoons white sugar
    • 1 teaspoon vanilla

    Method

    1. Follow the package directions for softening the gelatine.
    2. Combine the milk and cream in a bowl.
    3. Pour 1/4 of the cream mixture into a small saucepan.
    4. Over low heat, stir in the vanilla and sugar and stir until dissolved.
    5. Remove saucepan from heat.
    6. Add the powdered gelatine to the saucepan and stir until dissolved.
    7. Strain the mixture from the saucepan into the cream mixture in the bowl.
    8. Stir to combine.
    9. Put in fridge and cool, stirring occasionally, until it just starts to set (should be the consistency of uncooked egg whites).
    10. Ladle the panna cotta into serving containers.
    11. Put the containers into the fridge and cool until set.

    Source

  • Tomato Sauce

    Ingredients

    • 1 1/2 tablespoons olive oil
    • 1 clove garlic minced
    • salt
    • 1/2 tablespoon basil
    • 1 (14 ounce) can tomatoes

    Method

    1. Heat oil in a pan over medium heat.
    2. Add garlic and salt and cook for 1 minute.
    3. Add basil and tomatoes.
    4. Cook for at least 5 minutes and up to 20 minutes.

    Source