Dougherty Family Recipe Box

Recipes

  • Cheddar Bread

    Takes about 12 hours.

    Ingredients

    • 2 1/3 cups all purpose flour
    • 1 3/4 cup water
    • 2 tablespoons honey
    • 3/4 teaspoon dry yeast
    • 2 1/4 cups all purpose flour
    • 1/4 cup dry nonfat milk powder
    • 3/4 teaspoon dry yeast
    • 3 1/2 cups sharp orange cheddar cheese coarsely grated
    • 4 tablespoons unsalted butter softened
    • 4 teaspoons dijon mustard
    • 1/4 teaspoon cayenne pepper
    • 2 1/4 teaspoons salt

    Method

    1. Whisk together 2 1/3 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
    2. In a separate bowl, mix together 2 1/4 cups flour, milk powder, and 3/4 teaspoon yeast.
    3. Sprinkle dry mixture on top of sponge.
    4. Cover and allow to ferment for 4 hours at room temperature.
    5. Using stand mixer with dough hook attachment, add cheese, butter, mustard, and cayenne to bowl and mix 5 minutes on low speed.
    6. Cover and let rest 20 minutes.
    7. Sprinkle in salt and knead on medium speed for 5 minutes.
    8. Put dough in an oiled rising bowl.
    9. Cover and let rise until doubled (about 2 hours).
    10. On a floured surface, give dough two business letter turns.
    11. Put dough back in rising bowl, cover, and let rise until doubled (1 to 2 hours).
    12. On a floured surface, divide the dough into 2 and shape into loaves.
    13. Put dough in loaf pans.
    14. Cover and let rise (1 1/2 to 2 hours).
    15. Preheat oven to 350°F 45 minutes before baking.
    16. Bake until medium brown and loaf sounds hollow when tapped (about 1 hour).
    17. Remove pans from oven.
    18. Immediately remove loaves from pans and let cool on a wire rack.

    Source

  • White Bread

    Takes about 12 hours.

    Ingredients

    • 2 1/3 cups all purpose flour
    • 1 3/4 cup water
    • 2 1/3 tablespoons honey
    • 3/4 teaspoon dry yeast
    • 2 1/4 cups all purpose flour
    • 1/4 cup dry nonfat milk powder
    • 3/4 teaspoon dry yeast
    • 9 tablespoons unsalted butter softened
    • 2 1/4 teaspoons salt

    Method

    1. Whisk together 2 1/3 cups flour, water, honey, and 3/4 teaspoon yeast for about 2 minutes.
    2. In a separate bowl, mix together 2 1/4 cups flour, milk powder, and 3/4 teaspoon yeast.
    3. Sprinkle dry mixture on top of sponge.
    4. Cover and allow to ferment for 4 hours at room temperature.
    5. Using stand mixer with dough hook attachment, add butter to bowl and mix 1 minute on low speed.
    6. Cover and let rest 20 minutes.
    7. Sprinkle in salt and knead on medium speed for 10 minutes.
    8. Put dough in an oiled rising bowl.
    9. Cover and let rise until doubled (about 2 hours).
    10. On a floured surface, give dough two business letter turns.
    11. Put dough back in rising bowl, cover, and let rise until doubled (1 to 2 hours).
    12. On a floured surface, divide the dough into 2 and shape into loaves.
    13. Put dough in loaf pans.
    14. Cover and let rise (1 1/2 to 2 hours).
    15. Preheat oven to 350°F 45 minutes before baking.
    16. Bake until medium brown and loaf sounds hollow when tapped (about 1 hour).
    17. Remove pans from oven.
    18. Immediately remove loaves from pans and let cool on a wire rack.

    Source

  • Chilaquiles Rojos

    This is a recipe for leftovers from tacos – it’s almost worth making too much the night before so that you can have chilaquiles for brunch.

    Ingredients

    • leftover salsa fresca
    • water
    • leftover tortillas, cut into 6s and toasted or left out overnight
    • grated white cheese
    • optional: leftover beef/pork/chicken
    • optional: soft poached eggs
    • optional: leftover guacamole
    • optional: sour cream

    Method

    1. Puree salsa in a blender.
    2. Heat sauce over medium heat in a large nonstick skillet.
    3. Add water and stir.
    4. Reduce sauce until it is as thick as a commercial salsa.
    5. Add chips to sauce, reduce heat, and simmer for 3 or 4 minutes.
    6. Serve with optional toppings.

    Source

  • Cinnamon Buns (Brioche)

    This recipe needs to be started the day before it is baked.

    Ingredients

    Brioche

    • 2 tablespoons water
    • 1 tablespoon sugar
    • 1/4 teaspoon dry yeast
    • 1/2 cup all purpose flour
    • 1 egg
    • 1 heaping cup all purpose flour
    • 2 tablespoons sugar
    • 1 1/4 teaspoons dry yeast
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup unsalted butter softened

    Filling

    • 1/3 cup unsalted butter melted
    • 3/4 cup brown sugar
    • 2 tablespoons ground cinnamon

    Icing

    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/4 cup water

    Method

    Brioche

    1. Whisk together water, 1 tablespoon sugar, 1/4 teaspoon yeast, 1/2 cup flour, and 1 egg until smooth (about 3 minutes).
    2. In a separate bowl, mix together flour, sugar, dry yeast, and salt.
    3. Sprinkle the dry mixture on top of the sponge.
    4. Cover and let sit for 2 hours at room temperature.
    5. Using a stand mixer with dough hook, add the 2 eggs to the batter while mixing on low.
    6. Increase speed to medium and mix for about 2 minutes.
    7. Scrape bowl, and continue mixing for 5 minutes.
    8. Add butter 1 tablespoon at a time, waiting for butter to become incorporated before adding more.
    9. Cover and let rise until doubled (about 2 hours).
    10. Refrigerate dough for 1 hours.
    11. Deflate dough and put back in fridge for another 1 hour.
    12. Remove dough from fridge.
    13. On a floured surface, press dough into a rectangle and give two business letter turns.
    14. Wrap loosely in plastic and put back in fridge for at least 6 hours (up to 2 days).
    15. Remove dough from fridge and roll out into a long rectangle on a floured surface.

    Filling

    1. Preheat oven to 425°F.
    2. Line a 9×13 cake pan with parchment paper.
    3. Mix brown sugar and cinnamon.
    4. Brush dough with melted butter, leaving a 1 inch strip at the bottom.
    5. Sprinkle cinnamon sugar mixture over the butter.
    6. Roll dough one turn at a time, being careful to keep the dough even and to keep filling from spilling out sides.
    7. Trim ends and cut finished roll into 12 equal segments.
    8. Place segments in pan.
    9. Cover with a damp tea towel and let rise 1 hour.
    10. Bake until thermometer inserted in centre reads 190°F (about 15 minutes; burns very quickly, be very, very careful not to overbake).
    11. Remove from oven and let cool.

    Icing

    1. Beat all ingredients together until a smooth glossy icing forms.
    2. Drizzle icing over cool cinnamon buns.

    Source

  • New York Cheesecake

    Bake the day before serving.

    Ingredients

    Crust

    • 1 3/4 cups graham cracker crumbs (about 15 crackers)
    • 2 tablespoons brown sugar
    • 1/4 cup melted butter

    Filling

    • 4 (8 ounce) packages full fat cream cheese at room temperature
    • 1 2/3 cups white sugar
    • 1/4 cup cornstarch
    • 1 tablespoon vanilla
    • 2 eggs
    • 3/4 cup 35% heavy whipping cream

    Method

    1. Wrap the bottom of a 9 inch springform pan in aluminum foil ensuring that the pan is sealed against water on the bottom and sides.
    2. Preheat oven to 350°F.
    3. Mix crust ingredients together.
    4. Press crust into bottom of springform pan.
    5. Bake crust for 10 minutes.
    6. Remove from oven.
    7. In a stand mixer with paddle attachment on low beat 1 package of cream cheese, 1/3 cup of sugar, and the cornstarch together for 4 minutes.
    8. Beat in remaining cream cheese one package at a time.
    9. On medium beat in remaining sugar and vanilla.
    10. Beat in eggs one at a time.
    11. Blend in cream until just mixed (do not overmix).
    12. Pour filling into pan over crust.
    13. Place springform pan in a roasting pan.
    14. Add hot water to roasting pan until water comes 1 inch up the side of the springform pan.
    15. Put the roasting pan into the oven and bake until top is gold and middle is slightly jiggly (about 1 1/2 hours).
    16. Remove from oven.
    17. Gently take springform pan out of the roasting pan and set on a wire rack to cool.
    18. Let cake cool 2 hours.
    19. Cover pan with plastic wrap and put in fridge for at least 6 hours.

    Source