Jessica's Joyful Kitchen

Sour cream pastry pie crust Press-In Pastry Pie Crust in a food processor For two deep dish pie crusts:  4 cups all purpose flour (480g) 2 teaspoon salt (11g) 2/3 cup crisco shortening, cold (143g) 2/3 cup butter, diced, cold (143g) 12-14 Tablespoons water, cold  Savory Cheddar variety add 4-5 oz aged cheddar cheese, grated Alternate single crust: 150g / 1 ¼ cups all purpose flour 2g / ¼ teaspoon fine sea salt 113g / ½ cup (4 ounces) cold unsalted butter, cut into ½ inch/1 cm cubes 60g / ¼ cup ice cold water, plus more as needed Hungry for Home single: All-purpose flour: 150g Salt: 3g Sugar: 6g Cold butter: 84g Shortening: 48g Ice water: 22–30g Prep Ingredients and Equipment: In a small bowl, measure or weigh the flour and salt, sift together. If you are making these ahead and wanting to freeze, lay out two rectangular pieces of plastic wrap to store your prepared dough later.  Place one piece of plastic wrap on your kitchen scale. Measure or weigh the shortenin...

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...

Makes 24 mini muffin tin sized caramel clusters Idea: sStir the chopped pecans into the caramel, pour into a square baker and top with chocolate. Refrigerate and allow to cool completely, then slice into rectangles with a knife.  Pecans   2 cups pecan halves 1/2 teaspoon salt  2 tablespoons butter, melted Chocolate  1 cup semisweet chocolate 1/2 tsp neutral oil Caramel  ¼ cup water  1 cup dark brown sugar  1 cup sweetened condensed milk  ⅔ cup corn syrup  7 tablespoons butter  1 teaspoon vanilla  ½ teaspoon salt  Measure and prepare all ingredients and line muffin tin with parchment strips or cups (or  line baking sheet with parchment paper).  Roast pecans: Preheat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium sized bowl, toss pecans in 3 tablespoons butter then season with salt. Transfer nuts to the prepared cookie sheet and bake for 13-15 minutes. Set aside to cool. Arrange  th...

Night before 70 grams active starter 50 grams sugar 120 grams water 160 grams flour Mix to a very thick stiff starter Day 1 200 grams room temp milk 2 eggs room temp All of the stiff starter 500 grams bread flour (might take more if all purpose) 100 grams room temp butter 10 grams salt Day 1- mix in Kitchen aid  until it pulls away, about 15 minutes Let bulk ferment until a little more than double Cold retard for at least 6 hours. (I mix at 7:30 am by ~noon the dough goes into the fridge, then I pull it out before bed.) Mix113 grams room temp butter add 190 grams brown sugar, 2 tablespoons cinnamon whip with beaters. Roll out dough spread roll cut, cold retard over night in casserole dishes, covered. Day 2- Pull mine out of fridge and proof about 3 hours in normal weather in cold may be longer Add 1/2 cup hot heavy cream on top then bake at 350 degrees for about 30 minutes. Cool and frost as desired. 

½ cup avocado oil 3/4 cup white sugar  2 eggs, room temp  1 (3.4 oz) instant vanilla pudding mix  1 ½ cups milk 1 ½ teaspoons vanilla 1 cup white whole wheat flour  1 ¼ cup all-purpose flour  2 teaspoons baking powder  ½ teaspoon salt  1 teaspoon nutmeg 1 1/2 teaspoon cinnamon  1 Tablespoon demerara sugar Preheat oven to 350 degrees F and thoroughly grease a bread loaf pan. In a large bowl, beat oil and sugar until smooth then add eggs one at a time. Add pudding mix powder and stir to combine, then add milk and vanilla. Slowly mix in flours, baking powder, salt, cinnamon and nutmeg.  Transfer batter to the prepared loaf pan. Sprinkle on demerara sugar over the batter.  Bake for 55-65 minutes or until an inserted toothpick comes out clean.

150g starter 165g milk (almond unsweetened) 1 tsp vanilla  55g egg 30g brown sugar 50g olive oil 1/4 tsp grated nutmeg  1 tsp ground cloves  1 tsp ground cinnamon  500g unbleached all-purpose flour (or 300g flour & 200g white whole wheat) 10g salt Butter, melted, brush top after baked Master recipe  method  plus laminated: Mix of: 4 tbsp brown sugar & 1.5 tbsp cinnamon

  120  grams  sourdough starter 220  grams   water, warmed ~ 112°, add as needed  100   grams   molasses, slightly warmed 50   grams   brown sugar 50 grams olive oil  5   grams   ground ginger 2 tsp ground cinnamon  1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/4 tsp ground allspice 1/4 tsp ground cardamom 550  grams  all-purpose  flour (whole wheat/white mix) 10   grams   salt Master recipe  method