Jessica's Joyful Kitchen

Prep Time: 20 minutes Chill Time: 30 minutes or overnight Total Time: About 50 minutes, plus chilling Servings: 2 deep-dish pie crusts Category: Bread ⸻ Notes After Making ⸻ Ingredients 4 cups (480 g) all-purpose flour 2 teaspoons (11 g) salt 1 1/3 cup (286 g) cold unsalted butter, diced or split with ⅔ cup (143 g) cold Crisco shortening 12–14 tablespoons cold water, added as needed ⸻ Instructions Prep Ingredients and Equipment In a small bowl, measure or weigh the flour and salt. Sift together. If preparing the dough ahead to freeze, lay out three rectangular pieces of plastic wrap for storing the dough. Place one piece of plastic wrap on a kitchen scale. Measure or weigh the shortening and butter, using half of each. Loosely bundle the plastic wrap around the fats and place them in the freezer to chill. You can reuse this piece of plastic wrap after adding the fats to the recipe. While the fats chill, set up the food processor. Measure cold water into a cup and ...

Makes 6 servings   1 1/2 pounds or 4 cups shredded cooked chicken -  Instant Pot: add chicken with 1 cup water, salt and pepper. Cook on high pressure 8 minutes, natural release 5 minutes then quick release and shred using hand mixer or two forks. 1½ cups shredded sharp cheddar cheese 1 cup chopped celery, optional  ½ cup minced green onion, optional  1 cup pecans or walnuts, coarsely chopped and divided ¾ cup mayonnaise ½ cup sour cream 1/4 cup chicken broth 3 teaspoons lemon zest, 1/2 lemon  2 tablespoons fresh lemon juice ½ teaspoon ground black pepper ¼ teaspoon salt 1 cup dried bread stuffing (1/2 box), breadcrumbs, or crackers crushed EVOO  Rolls or rice, to serve Preheat oven to 350°. Lightly spray an 8-inch round or square baking dish with cooking spray. In a large bowl, combine chicken, cheese, celery, ¾ cup nuts, mayonnaise, green onion, sour cream, broth, lemon zest and juice, and pepper. Spoon into prepared dish. Sprinkle with crumbs of cho...

Bread Pudding  1   (1lb) loaf day old Bread (French, Italian, or Challah), 1/2   cup   Raisins   (or dried cranberries) 1/2   cup   toasted,  chopped Pecans 2   cup   (16oz/ 450g) Heavy Cream 1   cup   (8oz/ 225g) Milk 2   Cups   15oz   (1can) Pumpkin Puree 1-1/2   cups   Brown Sugar 3   tablespoon   (1 1/2oz) butter, melted 4   Eggs 2   teaspoons   Vanilla 1   tablespoon   Pumpkin Pie Spice   , or cinnamon (recipe below for pie spice) Praline Caramel Sauce  ( Video Recipe Reference ) 1   Cup   (8oz/ 225g) Unsalted Butter 1   Cup   (8oz/ 225g) Heavy Cream 1   Cup   (8oz/ 225g) Dark Brown Sugar 1   Cup   (100g/ 3 ½ oz) Chopped Toasted Pecans 1   pinch   of salt Pumpkin Pie Spice 2   tsp   Cinnamon ⅛   tsp   Nutmeg ¼   tsp   Ground Ginger ¼   tsp   Ground Cloves ½   t...