Dougherty Family Recipe Box

Category: Filling

  • Caramel Icing

    Don’t double this recipe.

    Ingredients

    • 2 tablespoons butter
    • 1 cup brown sugar
    • 1/4 cup milk
    • 1 cup icing sugar

    Method

    1. Melt butter in a saucepan.
    2. Add sugar and milk.
    3. Boil for 3 minutes, then let cool.
    4. Beat in icing sugar.

    Source

    Barkley family recipe, card marked Clara.

  • Citrus Streusel Squares

    Ingredients

    Base

    • 1 1/2 cups brown sugar
    • 1 cup butter
    • 2 1/2 cups all-purpose flour
    • 2 cups quick oats
    • 2 teaspoons baking powder
    • 1 teaspoon salt

    Filling

    • 1 (14 ounce) can sweetened condensed milk
    • 1/4 cup lemon juice
    • 1/4 cup orange juice
    • 2 teaspoons grated lemon peel
    • 2 teaspoons grated orange peel

    Method

    1. Preheat the oven to 350°F.
    2. Line 9×13 pan with parchment paper.
    3. Cream sugar and butter together.
    4. Add dry ingredients and mix until crumbly.
    5. Take 2 cups of the base and set aside.
    6. Press the rest of the base into the bottom of the pan.
    7. In a separate bowl, mix together the filling ingredients.
    8. Spread filling over the base.
    9. Sprinkle top with reserved base and pat down lightly.
    10. Bake in oven until light golden brown (about 40 minutes).
    11. Take out of oven and let cool completely.
    12. Dust with icing sugar, cut into squares, and serve.

    Source

    Barkley family recipe.

  • Date Squares

    Ingredients

    Base/topping

    • 1 3/4 cups rolled oats
    • 1 1/2 cups all-purpose flour
    • 1 cup brown sugar
    • 3/4 cup butter
    • 1/4 teaspoon

    Filling

    • 2 cups dates
    • 1 cup water
    • 1/2 cup white sugar
    • 1 tablespoon lemon juice

    Method

    1. Preheat oven to 375°F.
    2. Line 9×9 pan with parchment paper.
    3. Mix together filling ingredients in a saucepan
    4. Simmer over medium-low heat until thick.
    5. Let filling cool.
    6. Mix together base ingredients.
    7. Press half of the base mixture into the bottom of the pan.
    8. Cover with filling.
    9. Top with remaining base mixture.
    10. Bake in oven until done.

    Source

    Barkley family recipe.

  • Rhubarb Pie Filling

    Ingredients

    • 4 cups rhubarb chopped
    • 1 1/3 cup sugar
    • 6 tablespoons all purpose flour
    • 1 tablespoon butter
    • pie crust

    Method

    1. Preheat oven to 450°F.
    2. Prepare the bottom crust.
    3. Mix together sugar and flour.
    4. Sprinkle 1/4 of sugar mixture on the bottom crust.
    5. Heap rhubarb in the crust.
    6. Sprinkle remaining sugar mixture over the rhubarb.
    7. Dot the top with butter.
    8. Add top crust.
    9. Bake for 15 minutes.
    10. Reduce heat to 350°F and bake for 45 minutes longer (finished pie should slip inside the pie plate).

    Source

  • Pastry Cream

    Ingredients

    • 1 cup white sugar
    • 5 egg yolks
    • 1/2 cup all purpose flour
    • 2 cups boiling milk
    • 1 tablespoon butter
    • 2 teaspoon vanilla
    • 2 tablespoons rum

    Method

    1. In a small saucepan, gradually beat the sugar into the eggs and continue beating until mixture is pale yellow.
    2. Beat in the flour.
    3. Continue beating and gradually pour in boiling milk.
    4. Put pan over medium-low heat.
    5. Stir constantly and cook until spoon is coated in a light, creamy layer (do not simmer!).
    6. Remove from heat and beat in butter.
    7. Beat in vanilla and rum.
    8. Set saucepan in cold water and stir until sauce is cooled.
    9. Cover and keep in fridge.

    Source

    Mastering the Art of French Cooking https://www.amazon.ca/Mastering-Art-French-Cooking-1/dp/0394721780