Dougherty Family Recipe Box

Recipes

  • Chocolate Microwave Mug Cake

    Ingredients

    • 1/4 cup all purpose flour
    • 1/4 cup white sugar
    • 2 tablespoons unsweetened cocoa powder
    • 1/8 teaspoon baking soda
    • 1/8 teaspoon salt
    • 3 tablespoons milk
    • 2 tablespoons canola oil
    • 1 tablespoon water
    • 1/4 teaspoon vanilla

    Method

    1. Mix together all ingredients in a large mug.
    2. Microwave until cake is done in middle (about 1 minute 45 seconds).

    Source

  • Dutch Apple Squares

    Ingredients

    Crust

    • 3/4 cup butter
    • 1/2 cup white sugar
    • 2 cups all purpose flour
    • 1/2 teaspoon ground cinnamon
    • pinch salt

    Filling

    • 8 cups cored thinly sliced apples
    • 1/2 cup white sugar
    • 3 tablespoons all purpose flour
    • 1 teaspoon cinnamon

    Topping

    • 3/4 cup oatmeal
    • 3/4 cup brown sugar
    • 1/2 cup all purpose flour
    • 1/2 teaspoon cinnamon
    • 1/2 cup cold butter cubed

    Method

    Crust

    1. Preheat oven to 350°F.
    2. Line a 13×9 cake pan with parchment paper.
    3. Beat sugar and butter until fluffy.
    4. In a separate bowl, mix together dry ingredients.
    5. Stir dry ingredients into butter.
    6. Evenly spread crust and press into pan.
    7. Bake until edges are golden (about 15 minutes).

    Filling

    1. Stir together all ingredients.
    2. Spread over warm crust.

    Topping

    1. Mix together all ingredients except butter.
    2. Cut butter into dry mixture.
    3. Sprinkle topping over the filling and gently press in.

    Squares

    1. Return to oven and bake until apples are soft and topping is browned (about 45 minutes).
    2. Remove from oven and cool on wire rack.
    3. Lift out of pan onto cutting board and cut into squares.

    Source

  • Tortillas

    Ingredients

    • 1 1/2 cups masa harina
    • 1 1/4 cups water
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt

    Method

    1. Heat a cast iron pan or griddle over medium high heat.
    2. Mix together all ingredients.
    3. Line tortilla press with heavy plastic bag.
    4. Using a small ice cream scoop, put a ball of dough into the tortilla press and press until thin.
    5. Cook until one side browns.
    6. Flip and brown second side.
    7. Flip again and press down on top of tortilla with paper towel.
    8. Tortilla is done when it puffs up.
    9. Keep cooked tortillas on a plate in a stack under a warm damp tea towel.

    Source

    Cooking class on 2016 trip to Costa Rica.

  • Pickled Beets

    Ingredients

    • baby beets
    • 1 tablespoon whole cloves
    • 1 tablespoon mustard seed
    • 1 tablespoon whole allspice
    • 1 stick cinnamon
    • 2 cups water
    • 2 cups white vinegar
    • 1 1/2 cups white sugar
    • 1 tablespoon coarse salt

    Method

    1. Cut stems off beets 1 inch above beets and leave roots intact.
    2. Wash beets thoroughly.
    3. Cook beets in boiling water until tender.
    4. Drain and cover with cold water.
    5. Slip off the skins and cut off the roots and stems.
    6. Put spices in a spice ball.
    7. Mix together water, vinegar, sugar, and salt.
    8. Add spice ball to vinegar mixture and boil gently for 10 minutes.
    9. Remove from heat and let stand overnight.
    10. Remove spice ball.
    11. Bring vinegar mixture to a boil and add the beets.
    12. Simmer 15 minutes.
    13. Pack beets in sterile jars, cover with syrup, and seal.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Caramelized Onions

    Ingredients

    • olive oil
    • 1/2 pound per person sweet yellow onions coarsely chopped

    Method

    1. Warm up a large stock pot over low heat.
    2. Add onions.
    3. Cook until onions are a dark brown (do not turn heat up, do not cover, stir regularly).
    4. If onions begin to stick, add a bit more oil.

    Source

    Waldbauer family recipe.