Dougherty Family Recipe Box

Category: Cookies

  • Sour Cream Cookies

    Ingredients

    • 3 cups all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup white sugar
    • 1 cup vegetable shortening
    • 1/2 cup finely chopped pecans
    • 1 beaten egg
    • 3/4 cup full fat sour cream

    Method

    1. Mix together the dry ingredients.
    2. Cut in shortening until a dry crumby mixture forms.
    3. Mix in pecans, egg, and sour cream until a ragged dough forms.
    4. Cool in refrigerator for half an hour.
    5. Preheat oven to 350°F.
    6. Line baking sheets with parchment paper.
    7. Roll out on floured surface and cut into cookies.
    8. Place cookies on baking sheet.
    9. Bake until golden (about 15 minutes).
    10. Cool on wire rack.

    Source

    Waldbauer family recipe.

  • Tiramisu

    Ingredients

    Sheet-style Ladyfingers

    • 4 eggs
    • 2/3 cup white sugar
    • 1 teaspoon vanilla extract
    • 1/3 teaspoon salt
    • 3/4 cup all purpose flour

    Tiramisu

    • 6 egg yolks
    • 1 cup white sugar
    • 1 1/4 cup mascarpone cheese
    • 1 3/4 cup heavy 35% whipping cream

    Flavouring

    • 1 cup cold espresso
    • 1/2 cup coffee flavoured liqueur
    • cocoa for dusting

    Method

    Sheet-style Ladyfingers

    1. Preheat oven to 375°F.
    2. Line a jelly roll baking sheet with parchment paper.
    3. Separate the eggs.
    4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
    5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
    6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
    7. Gently fold the egg white mixture into the egg yolk mixture.
    8. Gently sift the flour over the egg mixture and fold it in.
    9. Pour the batter into the baking sheet and gently even it out with a spatula.
    10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
    11. Remove from oven and allow to cool until warm.
    12. While still warm, remove from pan and cut or trim to fit the dish that the tiramisu will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

    Tiramisu

    1. Beat together egg yolks and sugar in a saucepan over medium-low heat.
    2. Continue cooking for 10 minutes while stirring constantly.
    3. Remove yolk mixture from heat and beat until thick and lemon coloured.
    4. Add mascarpone to whipped yolks and beat until combined.
    5. In a separate bowl, whip cream until stiff peaks (best if done in a metal bowl that has been kept in the freezer before use).
    6. Gently fold the whipped cream into the mascarpone mixture and set aside.

    Assembly

    1. Assemble the tiramisu in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
    2. Mix the espresso with the coffee liqueur.
    3. Put the first layer of lady finger in the bottom of the dish.
    4. Brush the lady finger with the coffee mixture.
    5. Spoon 1/2 of the tiramisu in and even it out with a spatula.
    6. Put the second layer of lady finger in.
    7. Brush with the coffee mixture.
    8. Spoon the remainder of tiramisu in and even it out.
    9. Cover and refrigerate for at least 4 hours.
    10. Dust with cocoa before serving.

    Source

  • Meringue Cookies

    Multiply this recipe by the number of egg whites.

    Ensure that egg whites are completely free of yolks, bowl and whisk are completely clean and dry, and use only metal or glass tools. If the recipe is contaminated by fat, the meringue will fail.

    Ingredients

    • 1 large egg white at room temperature
    • 1/16 teaspoon cream of tartar
    • 1/4 cup icing sugar

    Chocolate Variation

    • 1 tablespoon unsweetened cocoa powder

    Method

    1. Preheat oven to 200°F.
    2. Line baking sheets with parchment paper.
    3. Beat egg whites in stand mixer using whisk attachment until foamy.
    4. Add cream of tartar and continue to beat until soft peaks.
    5. Gradually add icing sugar while beating until stiff peaks.
    6. (Chocolate variation: gradually add cocoa powder).
    7. Transfer to a piping bag and pipe onto baking sheets.
    8. (Chocolate variation: dust raw meringues with cocoa powder before baking).
    9. Bake for 3 hours until meringues are easy to remove from baking sheet.
    10. Let meringues cool on wire racks.

    Source

  • Krumkake

    This recipe requires a Norwegian krumkake iron.

    Ingredients

    • 2 eggs
    • 1 cup sugar
    • 1/2 cup butter softened
    • 1 teaspoon vanilla extract
    • 1 1/2 cups all purpose flour
    • 1 cup milk

    Method

    1. Beat eggs using whisk attachment on stand mixer.
    2. Add sugar, butter, and vanilla, continue to beat.
    3. Add portions of flour and milk alternately, continue beating until smooth.
    4. Heat iron over medium-high heat on stove.
    5. Lightly butter the iron.
    6. Add 1 teaspoon of batter to the middle of the iron, close immediately and squeeze handles together.
    7. Bake 5-10 seconds, turn iron over, bake 5-10 seconds longer.
    8. Remove cookie from iron using metal spatula.
    9. While still hot, roll cookie around wooden cone.
    10. Cool cookie seam side down on wire rack.

    Source

    Dougherty family recipe.

  • Swedish Chocolate Balls

    Ingredients

    • 1/2 cup butter
    • 1/2 cup white sugar
    • 1/2 cup rolled oats
    • 3 tablespoons cocoa
    • 3 tablespoons cold espresso
    • 1 teaspoon vanilla
    • shredded unsweetened coconut

    Method

    1. Blend together all ingredients except coconut.
    2. Roll into 1 tablespoon sized balls.
    3. Roll balls in coconut.
    4. Refrigerate.

    Source

    Holitzki family exchange student.