Dougherty Family Recipe Box

Category: Nuts and Seeds

  • Mandarin Orange Salad

    Ingredients

    • 1 head romaine or green leaf lettuce
    • 1/4 cup toasted almond slices
    • 1 cup celery, chopped
    • 2 green onions, chopped
    • 1 tablespoon fresh parsley, chopped
    • 1 (10 ounce) can mandarin orange segments, drained

    Dressing

    • 1/4 cup vegetable oil
    • 2 tablespoons white vinegar
    • 1 teaspoon white sugar
    • 1/2 teaspoon salt
    • dash hot sauce

    Method

    1. Toss lettuce, celery, green onion, and parsley.
    2. Just before serving, mix dressing and toss in salad.
    3. Top with almonds and orange segments.

    Source

    Barkley family recipe.

  • German Coffee Cake

    Ingredients

    • 2 cups all-purpose flour
    • 3/4 cup white sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cinnamon
    • 1/4 cup butter
    • 2 eggs
    • 1 cup milk
    • 1 cup brown sugar
    • 1 tablespoon all-purpose flour
    • 1/4 cup butter
    • 1/2 teaspoon cinnamon
    • 1/8 teaspoon salt
    • 1 cup nuts

    Method

    1. Preheat oven to 350°F.
    2. Line 9×9 pan with parchment paper.
    3. Mix together dry ingredients.
    4. Blend in butter.
    5. Stir in eggs and milk, stir until smooth.
    6. Pour batter into pan.
    7. Mix together sugar, flour, butter, cinnamon, and salt until crumbs form.
    8. Top batter with crumbs and nuts.
    9. Bake until a toothpick inserted in the centre comes out clean (about 30 minutes).

    Source

    Barkley family recipe.

  • Butter Horns

    Ingredients

    • 4 1/2 teaspoons dry yeast
    • 1/2 cup water
    • 1 1/2 cups milk
    • 1/2 cup white sugar
    • 1 teaspoon salt
    • 1/2 cup shortening
    • 2 eggs
    • 5 1/2 cups all-purpose flour
    • 3 tablespoons butter, melted

    Glaze

    • 3/4 cup icing sugar
    • 1 teaspoon vanilla
    • water
    • nuts

    Method

    1. Line a baking sheet with parchment paper.
    2. Activate yeast in water.
    3. In a saucepan over medium heat, heat up the milk, shortening, and sugar until the sugar is dissolved and the shortening is melted.
    4. Allow the milk mixture to cool.
    5. Beat together the yeast, milk mixture, and eggs.
    6. Gradually add in flour.
    7. Cover and let rise until doubled.
    8. Punch down, let rise until doubled again.
    9. Roll out the dough into a rectangle on a lightly floured surface.
    10. Brush top of dough with melted butter.
    11. Roll the dough, then cut.
    12. Put horns on pan, cover, and let rise again.
    13. Preheat oven to 375°F.
    14. Bake until golden brown (about 25 minutes).
    15. Let cool.
    16. Mix together glaze, and glaze the top of the butterhorns.
    17. While glaze is wet, top with nuts.

    Source

    Barkley family recipe.

  • Pesto

    Ingredients

    • 1/2 cup basil leaves removed from stems
    • 1 clove garlic
    • 6 tablespoons pine nuts lightly toasted
    • 1/2 cup olive oil
    • 1/4 cup parmesan finely grated
    • salt

    Method

    1. Crush basil, garlic, and nuts.
    2. Stir in oil, cheese, and salt.
    3. Use immediately, do not heat, just stir into cooked, drained pasta.

    Source

  • Roast Pumpkin Seeds

    Multiply this recipe by the volume of fresh, raw, cleaned pumpkin seeds.

    Ingredients

    • 1/2 cup fresh raw pumpkin seeds
    • 2 cups water
    • 1 tablespoon salt
    • canola oil cooking spray

    Method

    1. Preheat oven to 400°F.
    2. Line baking tray with parchment paper.
    3. Wash seeds under running water in a colander until stringy innards are removed.
    4. Put seeds, water, and salt into a saucepan.
    5. Bring water to a boil.
    6. Reduce temperature and simmer for 10 minutes.
    7. Drain water.
    8. Spread seeds out on baking tray.
    9. Lightly spray seeds with cooking oil, toss, then spray again.
    10. Bake until seeds are dry and browned (stir them occasionally).
    11. Remove from oven and add more salt if wanted.

    Source