Dougherty Family Recipe Box

Category: Vegetables

  • 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

  • Coleslaw

    Ingredients

    • 1/4 cup apple cider vinegar
    • 1 tablespoon dry mustard
    • 1 tablespoon honey
    • 1/4 cup olive oil
    • 1/2 head green cabbage thinly sliced
    • 1/4 head red cabbage thinly sliced
    • 2 carrots thinly shredded
    • 3 green onions thinly sliced
    • 1 1/2 teaspoons celery seed
    • salt to taste
    • pepper to taste

    Method

    1. Mix together vinegar, mustard, honey, and oil.
    2. In a separate bowl, mix together vegetables and celery seed.
    3. Pour dressing on the salad and mix together.
    4. Season with salt and pepper.
    5. Chill before serving.

    Source

  • Carrot Cake

    Ingredients

    • 2 cups white sugar
    • 1 cup canola oil
    • 2 cups all purpose flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • 1 teaspoon salt
    • 4 eggs
    • 3 cups carrots coarsely grated

    Method

    1. Preheat oven to 350°F.
    2. In stand mixer with paddle attachment, cream together sugar and oil.
    3. In a separate bowl, mix together dry ingredients.
    4. Mix dry ingredients into sugar mixture.
    5. Beat in eggs one at a time.
    6. Continue beating on medium speed for 5 minutes.
    7. Stir in carrots.
    8. Pour batter into 9×12 cake pan.
    9. Bake until toothpick inserted in centre comes out clean (about 55-60 minutes).
    10. Remove from oven and cool.

    Source

    Barkley family recipe.

  • Tomato Sauce

    Ingredients

    • 1 1/2 tablespoons olive oil
    • 1 clove garlic minced
    • salt
    • 1/2 tablespoon basil
    • 1 (14 ounce) can tomatoes

    Method

    1. Heat oil in a pan over medium heat.
    2. Add garlic and salt and cook for 1 minute.
    3. Add basil and tomatoes.
    4. Cook for at least 5 minutes and up to 20 minutes.

    Source

  • Pickled Cucumbers

    These will take at least 2 weeks to be ready to eat and will get better with time. Can be stored for up to 1 year.

    Ingredients

    Pickling Spice

    • 2 tablespoons whole peppercorns
    • 2 tablespoons whole mustard seed
    • 2 tablespoons whole dill seed
    • 1 tablespoon whole allspice

    Brine

    • 6 cups water
    • 13 cups white pickling vinegar
    • 1 cup coarse salt (non iodized)

    Pickles

    • 1/2 bushel pickling cucumbers
    • 4 jalapeno peppers
    • 4 red chili peppers
    • 2 heads garlic peeled and coarsely chopped

    Method

    1. Preheat oven to 230°F.
    2. Thoroughly wash cucumbers and quarter.
    3. Thoroughly wash peppers and slice.
    4. Mix together pickling spice ingredients.
    5. Heat jars in oven for 10 minutes to sterilize.
    6. Remove jars from oven.
    7. In a large stockpot, mix together brine ingredients and bring to a boil.
    8. Divide pickling spice, peppers, and garlic evenly between jars.
    9. Stand cucumber quarters up in the jars, pack so that they are tight but not damaged.
    10. Pour boiling brine into jars until brine is 1/2 inch from the top of the jar.
    11. Seal jars.
    12. Put jars back in oven for 10 minutes.
    13. Remove from oven and let cool.
    14. Store in warm, dry place.

    Source

    Adapted from Holtizki and Waldbauer family pickle recipes.