Dougherty Family Recipe Box

Recipes

  • Doughnuts

    Ingredients

    • 3/4 cup milk
    • 3 tablespoons vegetable shortening
    • 2 1/4 teaspoons instant dry yeast
    • 3 tablespoons warm water
    • 1 egg
    • 2 tablespoons white sugar
    • 3/4 teaspoon salt
    • 1/2 teaspoon cardamom
    • 2 1/4 cups all-purpose flour, plus more for dusting surface
    • canola oil, for frying

    Method

    1. Heat milk and shortening together until shortening melts.
    2. Let milk cool to room temperature.
    3. In the bowl of a stand mixer, sprinkle the yeast over the warm water and let dissolve for 5 minutes. 
    4. Pour milk into softened yeast. 
    5. Add the eggs, sugar, salt, cardamom, and half of the flour. 
    6. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 
    7. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. 
    8. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth (about 3-4 minutes). 
    9. Transfer to a well-oiled bowl, cover, and let rise until doubled in size (about 1 hour).
    10. On a well-floured surface, roll out dough to 3/8-inch thick. 
    11. Cut out dough using a 3-inch pastry ring and using a 1-inch ring for the center hole. This recipe should make about 12 doughnuts of this size.
    12. Set cut doughnuts on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
    13. Fill a dutch oven with cooking oil so that oil is 3-4 inches below the top of the oven.
    14. Preheat the oil to 365°F. NOTE: watch the temperature while cooking and adjust the stove as needed to keep oil temperature as close to 365°F as possible.
    15. Gently place the doughnuts into the oil, 2 at a time. 
    16. Cook for 1 minute per side. 
    17. Use a slotted spoon to move cooked doughnuts to a cooling rack placed in a baking pan. 
    18. Allow to cool for 15 to 20 minutes then dust with icing sugar and cinnamon.

        Source

      1. Cashew Crunch Salad

        Ingredients

        • 1/2 head green cabbage, finely shredded
        • 1/2 head purple cabbage, finely shredded
        • 2 cups carrots, shredded
        • 1 cup fresh cilantro, chopped
        • 1/2 cup green onion, sliced
        • 2 cups cooked edamame
        • 1 cup roasted cashews, chopped
        • 2 cups crunchy chow mein noodles
        • crispy baked tofu

        Dressing

        • 1/4 cup olive oil
        • 3 tablespoons white vinegar
        • 2 tablespoons sesame oil
        • 2 tablespoons sugar
        • 1 teaspoon salt
        • 1/2 teaspoon garlic powder

        Method

        1. Shake together dressing ingredients.
        2. Toss dressing together with salad ingredients.

        Source

      2. Fried Rice with Kale and Coconut

        Ingredients

        • 2 tablespoons canola oil
        • 2 eggs, whisked 
        • 2 cloves garlic, minced
        • 3/4 cup chopped green onions
        • 1 cup carrot, chopped
        • 1 medium bunch kale, ribs removed and leaves chopped
        • 1/4 teaspoon salt
        • 3/4 cup unsweetened coconut flakes
        • 2 cups brown rice, cooked and chilled
        • 1 tablespoon lime juice
        • 2 teaspoons soy sauce
        • 2 teaspoons chilli garlic sauce
        • fresh cilantro

        Method

        1. Heat a large dutch oven over medium-high heat. 
        2. Once the pan is hot add 1 teaspoon oil and swirl the pan to coat the bottom. 
        3. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. 
        4. Set cooked eggs aside in a clean bowl. 
        5. Add 1 tablespoon oil to the pan and add the garlic, green onions and carrots. 
        6. Cook until fragrant or until the vegetables are tender, stirring frequently (about 1-2 minutes). 
        7. Add the kale and salt. 
        8. Continue to cook until the kale is wilted and tender, stirring frequently (about 1-2 minutes). 
        9. Set cooked vegetables aside in the same bowl as the eggs.
        10. Add the remaining 2 teaspoons oil to the pan. 
        11. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden (about 30 seconds). 
        12. Add the rice to the pan and cook, stirring occasionally, until the rice is hot (about 3 minutes).
        13. Pour the eggs and vegetables back into the rice, breaking up the scrambled egg with the spoon. 
        14. Once warmed, remove the pan from the heat.
        15. Stir in soy sauce, chili garlic sauce, lime juice, and cilantro. 

              Source

            1. Maple Scones

              Ingredients

              Scones

              • 1 1/2 cups all-purpose flour
              • 1 1/2 teaspoon baking powder
              • 1/2 teaspoon salt
              • 3 tablespoons white sugar
              • 3/4 cup heavy cream
              • 1/2 teaspoon vanilla extract

              Glaze

              • 1 cup powdered sugar, sifted
              • 1 tablespoon butter, melted
              • 1 to 3 tablespoons milk
              • 1/4 teaspoon maple syrup
              • Pinch of salt

              Method

              1. Preheat the oven to 425°F.
              2. Line cookie sheet with parchment paper.
              3. In a large bowl, whisk together flour, baking powder, salt, and sugar.
              4. In a separate bowl, stir together heavy cream and vanilla.
              5. Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl. 
              6. Finish mixing by hand and shape dough into a ball. 
              7. On a lightly floured surface, press dough out to a circle 3/4 inch thick.
              8. Cut circle into 6 triangles.
              9. Put scones on baking sheet.
              10. Bake until scones are baked through and lightly golden brown (about 15 minutes).
              11. Remove from oven and cool before glazing.
              12. In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple syrup, and salt. 
              13. Whisk in milk a bit at a time until drizzling consistency.
              14. Glaze scones.
              15. Allow glaze to set for 5 minutes.

                            Source

                          1. Crispy Baked Tofu

                            Ingredients

                            • 1 block extra-firm tofu
                            • 1 tablespoon olive oil
                            • 1 tablespoon soy sauce
                            • 1 tablespoon cornstarch

                            Method

                            1. Preheat the oven to 400°F.
                            2. Line cookie sheet with parchment paper.
                            3. Drain the tofu and gently squeeze out some of the water. 
                            4. Slice the tofu into thirds lengthwise. 
                            5. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns.
                            6. Slice across to make 5 even rows.
                            7. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel. 
                            8. Fold the towel(s) over the cubed tofu.
                            9. Place something heavy on top. 
                            10. Let the tofu rest for 30 minutes.
                            11. Put the pressed tofu in a bowl and toss with the olive oil and soy sauce. 
                            12. Sprinkle the starch over the tofu and toss until evenly coated.
                            13. Arrange the tofu in an even layer on the cookie sheet. 
                            14. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.

                                  Source