Dougherty Family Recipe Box

Category: Icing

  • 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.

  • Fudge Frosting

    This recipe will frost the top of a 9×13 cake.

    Ingredients

    • 1/4 cup butter
    • 2 1/2 tablespoons cocoa
    • 1 cup white sugar
    • 1/4 cup milk
    • 1 teaspoon vanilla

    Method

    1. In a small saucepan, melt butter and chocolate together over medium low heat.
    2. Mix in sugar.
    3. Mix in milk and vanilla.
    4. While mixing, increase temperature and bring to a rolling boil.
    5. While mixing, boil for 1 minute.
    6. Remove from heat.
    7. Beat until spreading consistency.

    Source

    Barkley family recipe.

  • 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

  • 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

  • Pumpkin Scones

    Ingredients

    Scones

    • 2 3/4 cups all purpose flour
    • 1/3 cup brown sugar
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon ground cardamom
    • 1/2 cup cold butter
    • 2/3 cup roast pumpkin puree
    • 2 eggs

    Glaze

    • 3/4 cup icing sugar
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla
    • water

    Method

    Scones

    1. Preheat oven to 425°F.
    2. Line baking sheets with parchment paper.
    3. In a stand mixer with paddle attachment, blend together all of the dry ingredients for the scones.
    4. Cube the cold butter and add to dry mixture, mix until a dry crumbly mixture forms.
    5. In a separate bowl, whisk together the puree and eggs.
    6. Mix the pumpkin mixture in with the dry mixture.
    7. Continue to mix on low until a ragged dough forms.
    8. On a floured surface, roll dough out to 1/4 inch thickness.
    9. Cut out scones using 2 1/4″ cookie cutter and place on baking sheet.
    10. Bake until golden brown and a toothpick inserted in the centre comes out clean (about 11 minutes, depending on size).
    11. Remove from oven.

    Glaze

    1. Beat together all ingredients, adding water a small amount at a time until a moderately runny glaze forms.
    2. Dip the top of warm scones into the glaze.
    3. Glaze will harden as it dries.

    Source