Dougherty Family Recipe Box

Author: CND

  • Pie Crust

    Depending on size of pie plate and thickness of crust, will make a double crust for one or two pies.

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 2/3 cup vegetable shortening
    • 1/2 cup cold water (or more)

    Method

    1. Mix salt in with flour in stand mixer using paddle attachment on low.
    2. Add shortening and mix on medium-low until a very coarse, dry crumb mixture forms.
    3. Add water, mix until a ragged dough forms. If any dry flour remains, add a bit more water.
    4. Separate dough into balls.
    5. Chill the dough in the fridge if it is not going to be used immediately.
    6. Roll each ball out into a circle on a well floured surface until the colour of the countertop is just starting to show through the dough.
    7. Transfer dough to pie plate.
    8. Bake according to directions in the filling recipe.

    Source

    Complete Step-by-Step Cook Book (out of print).

  • Cheddar and Green Onion Scones

    Ingredients

    • 2 1/2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup cold butter cubed
    • 1/2 pound extra old cheddar cheese coarsely grated
    • 1/4 cup green onion chopped fine
    • 1 egg
    • 1/2 cup 0% greek yogurt
    • 1/2 cup water

    Garlic variation

    • Substitute 1/2 head peeled and finely minced fresh garlic for the green onions.

    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 2/3 of the cheese and the green onions, continue to mix on low until combined. (For best results, freeze the cheese and onions before using.)
    5. Add egg, yogurt, and water to dough, turn mixer up to medium low.
    6. Mix dough until it is combined but ragged.
    7. Roll dough out on a floured surface until it is about 1/4 inch thick.
    8. Cut into rounds using 2 1/4″ cookie cutter.
    9. Cover a baking sheet with parchment paper.
    10. Place rounds on baking sheet, then sprinkle remaining cheese on top.
    11. Bake until done (about 15-20 minutes).

    Source

  • Sourdough Pretzels

    Takes about 3 hours, best if eaten the day they are baked.

    Ingredients

    Dough

    • 3/4 cup water
    • 1 cup wet sourdough starter
    • 3 cups all-purpose flour
    • 1/4 cup powdered skim milk
    • 1 tablespoon honey
    • 1 tablespoon butter
    • 1 1/2 teaspoons salt
    • 2 teaspoons instant yeast

    Method

    1. Mix together all ingredients, knead until a slightly sticky dough is formed.
    2. Cover and rise for 45 minutes.
    3. Preheat oven to 350°F.
    4. Give the dough several folds.
    5. Divide dough into 12 pieces.
    6. Roll each piece into an 18 inch rope.
    7. Form each rope into a pretzel shape.
    8. Bring 10 cups of water and 3/4 cup baking soda to a rolling boil. 
    9. One at a time, put pretzels in boiling water, let sit for 8-10 seconds, flip and boil for another 8-10 seconds, then remove from boiling water.
    10. Put pretzels onto a parchment covered baking sheet.
    11. Sprinkle pretzel salt onto pretzels.
    12. Bake pretzels for 30 minutes (no second rising).
    13. May brush pretzels with melted butter while they are fresh out of the oven.

    Source

  • Frozen Raspberry Squares

    Make a day or two ahead.

    Ingredients

    • 1 cup all purpose flour
    • 1/4 cup brown sugar
    • 1/2 cup butter melted
    • 2 egg whites
    • 1/2 cup white sugar
    • 1 1/4 cups heavy whipping cream
    • 2 tablespoons lemon juice
    • 2 cups frozen raspberries

    Method

    1. Preheat oven to 325′.
    2. Combine flour, sugar, and butter, spread out on a cookie sheet lined with parchment paper.
    3. Bake until golden brown.
    4. Allow to cool.
    5. Press 2/3 of the baked stuff into the bottom of an 8 inch square pan to form the bottom crust.
    6. Beat egg whites and white sugar until stiff peaks form.
    7. In a separate bowl, beat whipping cream until stiff peaks form.
    8. Fold egg whites, whipped cream, lemon juice, and raspberries together.
    9. Pour raspberry mixture onto the crust.
    10. Sprinkle remaining baked stuff on top of the raspberry mixture.
    11. Freeze.
    12. Cut frozen dessert into squares and serve.

    Source

    Barkley family recipe.

  • Cranberry Sauce

    Takes about half an hour.

    Ingredients

    • 1 cup white sugar
    • 1 cup water
    • 4 cups fresh cranberries
    • zest from 2-3 large oranges finely grated
    • 1 teaspoon cinnamon

    Method

    1. Rinse cranberries.
    2. Combine water and sugar in large pot, cook over medium heat and stir until sugar is dissolved.
    3. Add cranberries, zest, and cinnamon to water.
    4. Reduce to medium-low heat.
    5. Simmer until most of the cranberries have burst.
    6. Remove from heat and let cool to room temperature.
    7. Transfer to jar or bowl and keep in fridge until ready to serve.

    Source