Dougherty Family Recipe Box

Category: Quick Bread

  • Pumpkin Muffins

    Ingredients

    • 1 3/4 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/3 cup unsalted butter
    • 1 1/3 cups brown sugar
    • 2 eggs
    • 1 1/3 cups pumpkin puree
    • 1 teaspoon vanilla extract

    Method

    1. Preheat oven to 350°F.
    2. Put liners in muffin pan.
    3. Mix the dry ingredients together.
    4. Cream the butter and sugar together using stand mixer with paddle attachment.
    5. Beat eggs into butter mixture.
    6. Beat pumpkin puree and vanilla into butter mixture.
    7. Add the dry ingredients to the butter mixture, stirring until just mixed.
    8. Spoon the batter into the muffin cups.
    9. Bake until a toothpick inserted in the centre of a muffin comes out clean (about 18-22 minutes).

    Source

  • Dumplings

    These dumplings are cooked on top of an almost finished stew.

    Ingredients

    • 1 cup all purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1 tablespoon butter
    • 1/3 cup milk

    Method

    1. Mix together dry ingredients.
    2. Cut in butter.
    3. Mix in milk.
    4. Drop batter in balls on top of stew.
    5. Cover stew and let dumplings cook until done (about 10 minutes).

    Source

    Barkley family recipe.

  • 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

  • Banana Bread

    Ingredients

    • 1/2 cup butter
    • 1 cup white sugar
    • 2 eggs
    • 4 bananas
    • 1 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla

    Method

    1. Preheat oven to 350°F.
    2. Grease a loaf pan.
    3. Cream together butter and sugar using stand mixer with paddle attachment.
    4. Add eggs and crushed bananas and continue mixing until a smooth batter forms.
    5. In a separate bowl, mix together flour, baking soda, and salt.
    6. Add dry ingredients and vanilla to banana mixture and continue mixing until just combined.
    7. Pour batter into greased loaf pan.
    8. Bake until a toothpick inserted in the centre comes out clean (about 60 minutes).
    9. Cool on a wire rack.

    Source

  • Waffles

    Ingredients

    • 1 3/4 cups all purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 beaten egg yolks
    • 1 3/4 cup milk
    • 1/2 cup vegetable oil
    • 3 egg whites beaten to stiff peaks

    Method

    1. Mix together dry ingredients.
    2. Combine egg yolks and milk, add to dry ingredients.
    3. Add oil and mix.
    4. Gently fold in egg whites.
    5. Pour batter onto griddle and cook until golden brown.

    Source

    Holitzki family recipe.