Dougherty Family Recipe Box

Category: Filling

  • English Cream

    Ingredients

    • 1/2 cup white sugar
    • 4 egg yolks
    • 1 teaspoon cornstarch
    • 1 3/4 cups boiling milk
    • 1 teaspoon vanilla
    • 1 tablespoon 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 cornstarch.
    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 for 1-2 minutes.
    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

  • Dutch Apple Squares

    Ingredients

    Crust

    • 3/4 cup butter
    • 1/2 cup white sugar
    • 2 cups all purpose flour
    • 1/2 teaspoon ground cinnamon
    • pinch salt

    Filling

    • 8 cups cored thinly sliced apples
    • 1/2 cup white sugar
    • 3 tablespoons all purpose flour
    • 1 teaspoon cinnamon

    Topping

    • 3/4 cup oatmeal
    • 3/4 cup brown sugar
    • 1/2 cup all purpose flour
    • 1/2 teaspoon cinnamon
    • 1/2 cup cold butter cubed

    Method

    Crust

    1. Preheat oven to 350°F.
    2. Line a 13×9 cake pan with parchment paper.
    3. Beat sugar and butter until fluffy.
    4. In a separate bowl, mix together dry ingredients.
    5. Stir dry ingredients into butter.
    6. Evenly spread crust and press into pan.
    7. Bake until edges are golden (about 15 minutes).

    Filling

    1. Stir together all ingredients.
    2. Spread over warm crust.

    Topping

    1. Mix together all ingredients except butter.
    2. Cut butter into dry mixture.
    3. Sprinkle topping over the filling and gently press in.

    Squares

    1. Return to oven and bake until apples are soft and topping is browned (about 45 minutes).
    2. Remove from oven and cool on wire rack.
    3. Lift out of pan onto cutting board and cut into squares.

    Source

  • Pumpkin Pie Filling

    Ingredients

    • 1/2 recipe pie crust
    • 2 cups roast pumpkin puree
    • 1 (12 ounce) can evaporated milk
    • 2 eggs
    • 3/4 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon cardamom 
    • 1/2 teaspoon salt

    Method

    1. Preheat oven to 400°F.
    2. Prepare bottom pie crust.
    3. Beat together all other ingredients.
    4. Pour filling into crust.
    5. Bake pie until toothpick inserted in centre comes out clean (about 45 minutes).

    Source

  • Pumpkin Plachenta

    Ingredients

    Pastry

    • 5 cups all purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 1/2 cups vegetable shortening
    • 1 cup milk
    • 1 tablespoon white vinegar

    Filling

    • 7 cups roast pumpkin puree
    • 2 cups brown sugar
    • 3 small cans sweetened condensed milk
    • 6 eggs beaten
    • 5 teaspoons cinnamon
    • 3 teaspoons cloves
    • 3 teaspoons ginger

    Method

    1. Preheat oven to 350°F.
    2. Line baking sheets with parchment paper.
    3. Mix all filling ingredients together in a large bowl until uniform.
    4. Mix all pastry ingredients together into a ragged dough.
    5. Roll pastry out on a floured surface until 1/4 inch thick.
    6. Cut pastry into circles.
    7. Put filling into the centre of each circle.
    8. Fold circles over and pinch edges together to make dumplings.
    9. Place dumplings on baking sheet.
    10. Bake until brown (about 20 minutes).

    Source

    Holitzki family recipe.

  • Maple Butter Tarts

    Ingredients

    • 12 large or 24 small unbaked tart shells – use pie crust recipe
    • 1/4 cup butter
    • 1/2 cup brown sugar
    • 1/4 cup maple syrup
    • 1/4 cup corn syrup
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 egg lightly beaten

    Pecan Variation

    • 1/2 cup chopped pecans

    Method

    1. Preheat oven to 425°F.
    2. Prepare tart shells.
    3. Whisk together all other ingredients.
    4. Pour mixture into tart shells.
    5. (Pecan variation: sprinkle nuts on top of each tart).
    6. Bake until pastry is light brown and filling is bubbly (about 15-20 minutes).
    7. Cool on wire rack.

    Source