Dougherty Family Recipe Box

Recipes

  • Popcorn Pumpkins

    Ingredients

    • 1/4 cup butter
    • 6 cups mini marshmallows
    • 1 85 gram package orange Jell-O powder
    • 12 cups popped plain popcorn

    Method

    1. Line baking sheets with parchment paper.
    2. Melt butter and marshmallows in large saucepan over medium heat stirring frequently.
    3. Remove from heat and stir in Jell-O powder.
    4. Pour marshmallow mixture over popcorn and stir until popcorn is well coated.
    5. Form popcorn into 36 balls using greased hands.
    6. Place balls on baking sheets to cool.
    7. Decorate.

    Source

    One of Janice’s elementary school teachers.

  • Cranberry Orange Pinwheel Cookies

    Make over two days as dough needs 24 hours to chill.

    Ingredients

    • 1 cup cranberries
    • 1 cup chopped pecans
    • 1/4 cup brown sugar
    • 1 cup unsalted butter softened
    • 1 1/2 cups white sugar
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 2 teaspoons orange zest
    • 3 cups all purpose flour

    Method

    1. Using blender or food processor, blend cranberries, pecans, and brown sugar until evenly chopped.
    2. In a separate bowl, cream butter, sugar, baking powder, and salt.
    3. Mix eggs and orange zest into butter mixture.
    4. Mix in flour until just combined.
    5. Cover and chill for 1 hour.
    6. Divide dough into two.
    7. On a lightly floured surface, roll each piece of dough out into a 10×12 rectangle.
    8. Spoon half of cranberry mixture onto each rectangle of dough and gently spread it out to within half an inch of each side.
    9. Roll dough into a tight log.
    10. Wrap logs in parchment paper and secure with tape.
    11. Put logs in fridge to chill for a day.
    12. Preheat oven to 375°F.
    13. Line baking sheets with parchment paper.
    14. Using a very sharp knife, cut logs into 1/4 inch slices.
    15. Place slices on baking sheet with 2 inches between cookies.
    16. Bake until edges turn golden (about 12 minutes).
    17. Cool on wire rack.

    Source

  • Sour Cream Cookies

    Ingredients

    • 3 cups all purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup white sugar
    • 1 cup vegetable shortening
    • 1/2 cup finely chopped pecans
    • 1 beaten egg
    • 3/4 cup full fat sour cream

    Method

    1. Mix together the dry ingredients.
    2. Cut in shortening until a dry crumby mixture forms.
    3. Mix in pecans, egg, and sour cream until a ragged dough forms.
    4. Cool in refrigerator for half an hour.
    5. Preheat oven to 350°F.
    6. Line baking sheets with parchment paper.
    7. Roll out on floured surface and cut into cookies.
    8. Place cookies on baking sheet.
    9. Bake until golden (about 15 minutes).
    10. Cool on wire rack.

    Source

    Waldbauer family recipe.

  • Hollandaise Sauce

    Ingredients

    • 4 egg yolks
    • 1 tablespoon lemon juice
    • 1/2 cup unsalted butter melted
    • pinch cayenne
    • pinch salt

    Method

    1. Vigorously whisk egg yolks and lemon together until doubled and thickened in a saucepan over medium-low heat.
    2. While whisking, slowly pour in melted butter.
    3. Continue to vigorously whisk until thickened and again doubled in volume.
    4. If the sauce cracks at any point, whisk in an additional egg yolk to rescue it.
    5. Remove from heat and whisk in salt and cayenne.
    6. Cover and place in a warm spot until ready to use.
    7. If the sauce is too thick, whisk in warm water a teaspoon at a time.

    Source

  • Maple Butter Tarts

    Ingredients

    • 12 large or 24 small unbaked tart shells – use pie crust recipe
    • 1/4 cup butter
    • 1/2 cup brown sugar
    • 1/4 cup maple syrup
    • 1/4 cup corn syrup
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 egg lightly beaten

    Pecan Variation

    • 1/2 cup chopped pecans

    Method

    1. Preheat oven to 425°F.
    2. Prepare tart shells.
    3. Whisk together all other ingredients.
    4. Pour mixture into tart shells.
    5. (Pecan variation: sprinkle nuts on top of each tart).
    6. Bake until pastry is light brown and filling is bubbly (about 15-20 minutes).
    7. Cool on wire rack.

    Source