Dougherty Family Recipe Box

Recipes

  • Cranberry Stuffing

    Ingredients

    • 6 cups white bread cubed and toasted
    • 1 1/2 tbsp olive oil
    • 1 head garlic chopped fine
    • 1 white onion chopped fine
    • 3 stalks celery chopped fine
    • 1 pound bacon cooked and crumbled
    • 1/2 teaspoon cinnamon
    • 1 tablespoon rosemary chopped fine
    • 1 cup fresh cranberries
    • 1 red apple chopped fine with peel
    • 2 eggs beaten
    • Salt
    • Pepper

    Method

    1. Cook vegetables in oil until soft and fragrant.
    2. Combine all ingredients in a large mixing bowl (this will keep in the fridge for a day or so).
    3. Stuff turkey and cook turkey according to its directions.
    4. Cook additional stuffing in a glass casserole dish covered with aluminum foil at the same time as the turkey – add turkey juices using baster when basting turkey, stir stuffing in dish well when adding juices to keep from burning.
    5. Before serving, combine cooked stuffing from turkey and cooked stuffing from casserole dish and mix together well.

    Source

  • Sourdough Corn Muffins

    Mix batter immediately before baking, takes about 45 minutes start to finish.

    Ingredients

    • 1 1/2 cups cornmeal
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1 1/2 teaspoons baking soda
    • 1 cup wet sourdough starter
    • 3/4 cup 0% greek yogurt
    • 3/4 cup water
    • 2 eggs
    • 1/4 cup butter melted
    • 3/4 cup parmesan cheese coarsely grated

    Method

    1. Preheat oven to 400°F.
    2. Put muffin liners in muffin pan.
    3. Mix all ingredients together in stand mixer using whisk attachment until a wet batter forms.
    4. Drop batter into muffin liners.
    5. Bake until toothpick inserted in centre of a muffin comes out clean (25-30 minutes).

    Source

  • Sourdough Waffles

    Takes about 45 minutes to cook, recipe needs to be started 12 hours before cooking.

    Ingredients

    • 1/2 cup butter melted
    • 1/2 cup 0% greek yogurt
    • 1/2 cup water
    • 1 cup wet sourdough starter
    • 1 teaspoon salt
    • 1 tablespoon brown sugar
    • 1 1/2 cups all purpose flour
    Add later:
    • 2 eggs
    • 1/4 teaspoon baking soda

    Method

    1. Combine all ingredients except eggs and baking soda in bowl of stand mixer.
    2. Mix using whisk attachment until batter is thick but uniform.
    3. Cover mixing bowl with plastic wrap, let sit on counter for 8-12 hours.
    4. Pre-heat waffle iron to 450°F.
    5. Add eggs and baking soda to batter, mix using paddle until eggs are just incorporated into the batter (careful not to overmix).
    6. Using ice cream scoop, drop batter into griddle and cook until golden brown.
    7. Keep finished waffles in 200°F oven so that they stay warm and crispy while the rest of the waffles cook.

    Source

  • Carrot Oat Muffins

    Takes about an hour.

    Ingredients

    • 2 1/2 cups coarsely grated carrots
    • 1/3 cup vegetable oil
    • 1 egg
    • 1/2 cup brown sugar
    • 1/2 cup white sugar
    • 1 cup all purpose flour
    • 1/2 cup uncooked oats
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon baking powder

    Method

    1. Preheat oven to 350°F.
    2. Put muffin liners in muffin pan.
    3. Mix together carrots, oil, and egg.
    4. Combine dry ingredients.
    5. Add dry ingredients to carrots, mix using paddle attachment until batter is moist and uniform.
    6. Drop batter into liners.
    7. Bake until toothpick inserted in centre comes out clean (20-25 minutes).

    Source

  • Mexican Rice and Beans

    Takes just over an hour.

    Ingredients

    • 2 cups uncooked brown rice
    • 4 cups water
    • 1 1/2 tablespoons salt
    • 2 tablespoons olive oil
    • 1 head garlic finely chopped
    • 1 white onion finely chopped
    • 3 fresh jalapenos finely chopped
    • 2 (14-ounce) cans black beans drained and rinsed
    • 1 (30-ounce) can crushed tomatoes
    • 1/4 cup hot sauce
    • 1/4 cup lime juice
    • 1 tablespoon cumin
    • 1 teaspoon chili powder
    • 1/2 cup chopped cilantro

    Method

    1. Cook rice in water with salt until rice is done but still firm.
    2. When rice is almost done cooking, brown the garlic, onion, and jalapenos in the olive oil over medium heat in a dutch oven on the stove.
    3. Combine cooked rice and all remaining ingredients with the cooked vegetables in the dutch oven.
    4. Simmer uncovered over medium-low heat until the liquid is reduced.

    Source