Dougherty Family Recipe Box

Author: CND

  • Cinnamon Buns (Nordic)

    Ingredients

    Cardamom Dough

    • 1/3 cup unsalted butter
    • 1 cup milk
    • 1 tablespoon active dry yeast
    • 1/2 teaspoon salt
    • 1/4 cup white sugar
    • 1 tablespoon ground cardamom
    • 3 cups all-purpose flour

    Filling

    • 3/4 cup unsalted butter, very soft
    • 1/3 cup white sugar
    • 2 tablespoons ground cinnamon

    Topping

    • egg wash
    • coarse granulated sugar

    Method

    1. Melt the butter in a small saucepan over medium heat.
    2. Stir in the milk and heat until fingertip temperature.
    3. Pour into the bowl of a stand mixer fitted with a dough hook.
    4. Stir in active dry yeast and let the yeast soften for about 5 minutes.
    5. Add the salt, sugar, and cardamom.
    6. Slowly add the flour while kneading with the dough hook.
    7. Keep kneading until dough comes clean off the sides of the bowl (about 10 minutes).
    8. Cover and let rise until doubled (about 45 minutes).
    9. Line a baking tray with parchment paper.
    10. Roll the dough out into a rectangle that is about 24 x 16 inches.
    11. Spread the butter out evenly, leaving a 1 inch strip on the bottom edge.
    12. Mix together the sugar and cinnamon.
    13. Spread the cinnamon sugar out evenly on top of the butter.
    14. Moisten the bare strip with water.
    15. Roll the dough.
    16. Cut into 12 equal buns.
    17. Equally space the buns out on the baking tray.
    18. Cover and let rise for about half an hour.
    19. Preheat oven to 400°F.
    20. Brush the buns with the egg wash twice.
    21. Generously sprinkle coarse granulated sugar on top.
    22. Put in the oven and bake until done (about 20-25 minutes), being careful not to let the bottoms burn.
    23. Remove from oven and let cool on a wire rack.

    Source

  • Rice Porridge

     Ingredients

    • 1 cup short-grain glutinous rice (jasmine or pearl)
    • 1 1/2 cups water
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon salt
    • 4 1/2 cups milk
    • cinnamon sugar, to taste

    Method

    1. Rinse and drain the rice.
    2. In a saucepan over high heat, bring the water, butter, and salt to a boil.
    3. Pour in the rice stirring constantly to prevent sticking.
    4. Reduce heat to low, continue stirring until reduced to a simmer.
    5. Cover the pot and let cook 15 minutes.
    6. Uncover and stir in the milk.
    7. Bring to a boil while stirring constantly.
    8. Reduce heat to low.
    9. Cover and let cook 45 minutes.
    10. Serve warm with cinnamon sugar to taste.

    Source

  • Cranberry Apple Orange Muffins

     Ingredients

    • 1/3 cup unsalted butter
    • 1 cup white sugar
    • 1 tablespoon rosemary, finely ground
    • 2 eggs
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • zest of 2 large oranges
    • 1 3/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon cinnamon
    • 1 cup fresh cranberries
    • 1 red apple, chopped fine with peel

    Method

    1. Preheat oven to 375°F.
    2. Line a muffin pan.
    3. Cream together butter, sugar, and rosemary in a stand mixer with paddle attachment.
    4. Beat in the eggs.
    5. Stir in the milk, vanilla, and orange zest.
    6. In a separate bowl, stir together flour, baking powder, and cinnamon.
    7. Gently stir dry ingredients into the wet ingredients.
    8. Gently stir the cranberries and apple into the batter.
    9. Drop batter into muffin pans.
    10. Bake until the tops are dry to the touch and a toothpick inserted in the centre of a muffin comes out clean (about 20-25 minutes).

    Source

  • Coconut Washboards

     Ingredients

    • 1/2 cup unsalted butter
    • 1/2 cup vegetable shortening
    • 2 cups brown sugar
    • 2 eggs
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 4 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup sweetened shredded coconut

    Method

    1. Preheat the oven to 400°F.
    2. Line a cookie sheet with parchment paper,.
    3. In the bowl of a stand mixer fitted with a paddle attachment cream together butter, shortening, and sugar.
    4. Beat in eggs, milk, and vanilla.
    5. In a separate bowl, whisk together dry ingredients.
    6. Add dry ingredients to the mixer bowl and stir until just combined.
    7. Drop cookies onto cookie sheet and flatten with a floured fork.
    8. Bake until done (about 15 minutes).
    9. Cool on a wire rack.

              Source

            1. Pea and Ricotta Potstickers

              Ingredients

              Dough

              • 2 1/3 cups all purpose flour
              • 1 cup water

              Filling

              • 2 cups peas, fresh or frozen
              • 2/3 cup fresh ricotta cheese
              • 2 tablespoons olive oil
              • 1/2 teaspoon salt
              • 1/3 cup parmesan cheese, grated
              • 1 shallot, minced
              • zest of 1 lemon
              • vegetable oil (for cooking)

              Method

              Dough

              1. Bring water to a boil and let cool two minutes.
              2. Put flour in a large heatproof bowl and make a well in the centre.
              3. Slowly pour 3/4 cup water into the flour while stirring.
              4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
              5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
              6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

              Filling

              1. Bring a pot of salted water to a boil.
              2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
              3. Drain peas.
              4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
              5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

              Dumplings

              1. Roll dough into a log and cut into 24 equal pieces.
              2. Roll each piece into a 3 1/2″ diameter round so that edges are a bit thinner than the center.
              3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
              4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
              5. Fold one side of the wrapper up and over to form a semicircle.
              6. Pleat edges going from one corner to the other.
              7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
              8. Cover with a damp tea towel.
              9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
              10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
              11. Add 3 tablespoons water to the pan and immediately cover.
              12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
              13. Continue cooking until bottoms are crispy (about 30 seconds).
              14. Set cooked dumplings aside on a plate.
              15. Serve with black vinegar and chill oil.

                        Source