Dougherty Family Recipe Box

Recipes

  • Tiramisu

    Ingredients

    Sheet-style Ladyfingers

    • 4 eggs
    • 2/3 cup white sugar
    • 1 teaspoon vanilla extract
    • 1/3 teaspoon salt
    • 3/4 cup all purpose flour

    Tiramisu

    • 6 egg yolks
    • 1 cup white sugar
    • 1 1/4 cup mascarpone cheese
    • 1 3/4 cup heavy 35% whipping cream

    Flavouring

    • 1 cup cold espresso
    • 1/2 cup coffee flavoured liqueur
    • cocoa for dusting

    Method

    Sheet-style Ladyfingers

    1. Preheat oven to 375°F.
    2. Line a jelly roll baking sheet with parchment paper.
    3. Separate the eggs.
    4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
    5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
    6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
    7. Gently fold the egg white mixture into the egg yolk mixture.
    8. Gently sift the flour over the egg mixture and fold it in.
    9. Pour the batter into the baking sheet and gently even it out with a spatula.
    10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
    11. Remove from oven and allow to cool until warm.
    12. While still warm, remove from pan and cut or trim to fit the dish that the tiramisu will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

    Tiramisu

    1. Beat together egg yolks and sugar in a saucepan over medium-low heat.
    2. Continue cooking for 10 minutes while stirring constantly.
    3. Remove yolk mixture from heat and beat until thick and lemon coloured.
    4. Add mascarpone to whipped yolks and beat until combined.
    5. In a separate bowl, whip cream until stiff peaks (best if done in a metal bowl that has been kept in the freezer before use).
    6. Gently fold the whipped cream into the mascarpone mixture and set aside.

    Assembly

    1. Assemble the tiramisu in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
    2. Mix the espresso with the coffee liqueur.
    3. Put the first layer of lady finger in the bottom of the dish.
    4. Brush the lady finger with the coffee mixture.
    5. Spoon 1/2 of the tiramisu in and even it out with a spatula.
    6. Put the second layer of lady finger in.
    7. Brush with the coffee mixture.
    8. Spoon the remainder of tiramisu in and even it out.
    9. Cover and refrigerate for at least 4 hours.
    10. Dust with cocoa before serving.

    Source

  • English Muffins

    Ingredients

    • 3 cups all purpose flour
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons dry yeast
    • 3/4 cup 0% greek yogurt
    • 3/4 cup water
    • 1/4 cup honey
    • 1 egg
    • 1 cup cornmeal (for dusting)

    Method

    1. Mix together all ingredients except cornmeal using stand mixer with paddle attachment on low speed until dough is smooth (about 5 minutes).
    2. Cover and let rise until more than doubled (about 4 hours).
    3. Dust a baking sheet with half of the cornmeal.
    4. Spoon dough out into twelve equal portions on the baking sheet.
    5. Sprinkle top of dough with remaining cornmeal.
    6. Cover with plastic and put baking sheet in fridge for 12 to 24 hours.
    7. Preheat oven with pizza stone on lowest rack to 325°F.
    8. Lightly dust the pizza stone with cornmeal once hot.
    9. Bake muffins until bottoms are golden brown (about 25 minutes), flip and bake as before (about 25-30 minutes).
    10. Cool muffins on wire rack.
    11. Split and toast before serving.

    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

  • Lazy Daisy Cake

    Ingredients

    Cake

    • 2 eggs
    • 1 cup white sugar
    • 1 teaspoon vanilla
    • 1 cup flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup 0% greek yogurt
    • 1/4 cup water
    • 1 tablespoon butter

    Chocolate Variation

    • 1/4 cup unsweetened cocoa powder

    Topping

    • 3 tablespoons melted butter
    • 2 tablespoons water
    • 5 tablespoons brown sugar
    • 1 cup unsweetened shredded coconut

    Method

    1. Preheat oven to 350°F.
    2. Beat eggs, gradually add sugar while beating and continue to beat until thick.
    3. Add vanilla.
    4. In a separate bowl, mix together flour, baking powder, and salt.
    5. (Chocolate variation: mix in cocoa powder with other dry ingredients).
    6. Add dry ingredients to egg mixture and beat well.
    7. In a separate bowl, combine melted butter, yogurt, and water.
    8. Add butter mixture to batter and beat well.
    9. Pour batter into an 8×8 cake pan.
    10. Bake until a toothpick inserted in the centre comes out clean (about 20 minutes).
    11. While cake is baking, mix together all of the topping ingredients.
    12. Remove cake from oven, while still warm spread the topping on top.
    13. Return to oven.
    14. Broil until topping is browned.
    15. Remove from oven and cool on wire rack.

    Source

    Barkley family recipe.

  • Kuchen

    Ingredients

    Crust

    • 2 1/4 teaspoons dry yeast
    • 1/4 cup warm water
    • 1 tablespoon white sugar
    • 1 cup milk
    • 1 cup vegetable shortening
    • 4 cups all purpose flour
    • 3 tablespoons white sugar
    • 1 1/2 teaspoons salt
    • 3 egg yolks
    • 1 tablespoon lemon juice

    Custard

    • 5 eggs
    • 1 1/2 cups sugar
    • 1 1/2 cups 35% heavy cream
    • 2 tablespoons flour

    Filling

    • 4 cups fresh fruit (saskatoons work best) OR dry curd cottage cheese

    Method

    Crust

    1. Activate yeast in 1/4 cup water with 1 tablespoon sugar.
    2. Melt the shortening in the milk in a saucepan over medium low heat, then allow to cool.
    3. When milk is cooled, mix in the yeast mixture, egg yolks, and lemon juice.
    4. In a separate bowl, stir together flour, sugar, and salt, and make a well in the centre.
    5. Pour the milk mixture into the well in the flour.
    6. Knead until a soft, sticky dough forms.
    7. Cover and let rise until doubled.
    8. Punch down and form dough into 4 equal balls.
    9. Press or roll out each ball into a 9 inch metal pie plate.
    10. Pour 1 cup of filling (fruit or cottage cheese) into each crust.
    11. Let rise until dough is puffy around the edges – mix the custard and preheat the oven while this is happening.
    12. Preheat oven to 350°F.

    Custard

    1. Mix together all ingredients.
    2. Pour 1/4 of the raw custard into each kuchen (over top of the fruit or cottage cheese) after the dough has finished rising.

    Kuchen

    1. Bake for 45 minutes, until crust is brown, custard is starting to brown, and the kuchen slips inside the pan.

    Source

    Waldbauer family recipe.