Dougherty Family Recipe Box

Category: Filling

  • 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

  • Kuchen

    Ingredients

    Crust

    • 2 1/4 teaspoons dry yeast
    • 1/4 cup warm water
    • 1 tablespoon white sugar
    • 1 cup milk
    • 1 cup vegetable shortening
    • 4 cups all purpose flour
    • 3 tablespoons white sugar
    • 1 1/2 teaspoons salt
    • 3 egg yolks
    • 1 tablespoon lemon juice

    Custard

    • 5 eggs
    • 1 1/2 cups sugar
    • 1 1/2 cups 35% heavy cream
    • 2 tablespoons flour

    Filling

    • 4 cups fresh fruit (saskatoons work best) OR dry curd cottage cheese

    Method

    Crust

    1. Activate yeast in 1/4 cup water with 1 tablespoon sugar.
    2. Melt the shortening in the milk in a saucepan over medium low heat, then allow to cool.
    3. When milk is cooled, mix in the yeast mixture, egg yolks, and lemon juice.
    4. In a separate bowl, stir together flour, sugar, and salt, and make a well in the centre.
    5. Pour the milk mixture into the well in the flour.
    6. Knead until a soft, sticky dough forms.
    7. Cover and let rise until doubled.
    8. Punch down and form dough into 4 equal balls.
    9. Press or roll out each ball into a 9 inch metal pie plate.
    10. Pour 1 cup of filling (fruit or cottage cheese) into each crust.
    11. Let rise until dough is puffy around the edges – mix the custard and preheat the oven while this is happening.
    12. Preheat oven to 350°F.

    Custard

    1. Mix together all ingredients.
    2. Pour 1/4 of the raw custard into each kuchen (over top of the fruit or cottage cheese) after the dough has finished rising.

    Kuchen

    1. Bake for 45 minutes, until crust is brown, custard is starting to brown, and the kuchen slips inside the pan.

    Source

    Waldbauer family recipe.

  • Lemon Meringue Pie

    Ingredients

    Lemon Curd

    • 1/4 cup cornstarch
    • 2 tablespoons all purpose flour
    • 1 cup white sugar
    • 1/4 teaspoon salt
    • 2 cups boiling water
    • 3 egg yolks
    • 2 tablespoons butter
    • 1 tablespoon lemon peel finely grated
    • 6 tablespoons lemon juice

    Meringue

    • 3 egg whites
    • 6 tablespoons icing sugar
    • 3/8 teaspoon cream of tartar

    Crust

    Method

    • Preheat oven to 425°F.

    Lemon Curd

    1. Mix cornstarch, flour, 1 cup sugar, and salt together in a small saucepan.
    2. Gradually stir in boiling water.
    3. Beat egg yolks and add to cornstarch mixture.
    4. Cook 5-7 minutes over medium-low heat stirring constantly.
    5. Cook 5 more minutes stirring occasionally.
    6. Remove from heat, add butter, peel, and juice.
    7. Cover and cool.
    8. Pour into pie shell.

    Meringue

    1. Beat egg whites to soft peaks using a metal whisk in a metal bowl.
    2. Add sugar and cream of tartar, beat to stiff peaks.
    3. Spread meringue over filling.

    Pie

    • Bake until meringue is browned.

    Source

    Barkley family recipe.

  • Saskatoon Pie Filling

    Ingredients

    • 4 cups saskatoon berries
    • 1 tablespoon lemon juice
    • 1/2 cup sugar
    • 2 1/2 tablespoons corn starch
    • pie crust

    Method

    1. Preheat oven to 425°F.
    2. Mix saskatoons with lemon juice.
    3. In a separate bowl, combine sugar and corn starch.
    4. Mix sugar with saskatoons.
    5. Prepare the bottom crust.
    6. Pour saskatoon mixture into crust.
    7. Add top crust.
    8. Bake for 15 minutes.
    9. Reduce oven temperature to 350°F.
    10. Bake for 45 to 55 minutes (finished pie should slip inside the pie plate).

    Source

    Barkley family recipe.

  • Apple Pie Filling

    Ingredients

    • 2 pounds apples (6-8) (firm, tart varieties are best)
    • 1 tablespoon lemon juice
    • 3/4 cup sugar
    • 2 tablespoons corn starch
    • 1 teaspoon ground cinnamon
    • 2 tablespoons butter
    • pie crust

    Method

    1. Preheat oven to 375°F.
    2. Peel, core, and thinly slice apples.
    3. Mix apples with lemon juice.
    4. In a separate bowl, combine sugar, corn starch, and cinnamon.
    5. Mix sugar with apples.
    6. Prepare the bottom crust.
    7. Pour apple mixture into crust.
    8. Dot the top of the apple mixture with butter.
    9. Add top crust.
    10. Bake for 45 to 55 minutes (finished pie should slip inside the pie plate).

    Source

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