Written By: kittencal on September 23, 2011 Leave a Comment

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This dough is a dream to work with and bakes out tender and flakey with a delicious buttery flavor, you could use 3 cups all-purpose flour but the crust will not be a flakey, I have posted the processor method which is the way I most always make this, for processor method place the butter and lard in the freezer until almost frozen

Yield two 9-inch pastry


1 1/2 cups all-purpose flour

1 1/2 cups cake and pastry flour (or use 3 cups all purpose)

1 tablespoon sugar

1/2 teaspoon salt

3/4 cup butter, very cold

1/4 cup lard, very cold

1 egg yolk

7 tablespoons ice water

1 teaspoon vinegar


Mix both flours, sugar and salt in a large bowl.

With a pastry cutter cut in the very cold butter and lard until the consistency of tiny peas.

In a small bowl whisk the egg yolk, vinegar and water.

Stir the egg/water mixture into the flour mixture until moistened and dough holds together (usually it takes the full amount of water/egg mixture).

Gather into a ball then divide into two.

Cover with plastic wrap and store in the fridge for 30 minutes (or the dough may be frozen after the 30 minutes chilling time, just wrap firstly in plastic wrap and then tightly in foil, leave in fridge overnight to defrost).

Processor method———–

In a processor combine the flour, sugar and salt for a couple of seconds.

In a small bowl mix the egg, vinegar and water together; set aside.

Add in the partially frozen butter cubes and lard to the flour mixture; pulse until well mixed, then add in the water/egg mixture.

Process/pulse just until the dough holds together (do not over process or your dough will be tough!).

You will also find this recipe and  more of my  favorites on Recipezazz.com

Written By: kittencal on August 28, 2011 Leave a Comment

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Yield 2 quiche


2 (9-inch) deep-dish unbaked pastry shells

3 cups cubed cooked chicken

2 tablespoons minced pickled jalapenos

2 envelopes taco seasoning, divided

1/2 teaspoon garlic powder

2/3 cup salsa (mild or medium, divided)

2 cups shredded cheddar cheese, divided (can use a little more cheese)

8 large eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 (4 ounce)  can chopped green chilies

1/2 cup sliced ripe black olives

salt and fresh ground black pepper, to taste

Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 degrees F for 4 minutes.
Remove foil; bake 4 minutes longer.
In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;
spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.
Stir in chilies and olives.
Season with salt and pepper to taste.
Pour over the cheddar cheese.
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Place remaining quiche onto a baking sheet.
Bake 400 degrees F  for 33-35 minutes or until a knife inserted near the center
comes out clean.
Let stand for 10 minutes before cutting.
To use frozen quiche —————–
Remove from the freezer 30 minutes before baking (do not thaw).
Cover edges of crust loosely with foil, then place on a baking sheet.
Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean.
Let stand for 10-12 minutes before slicing.
You will also find this recipe on Recipezazz.com
Written By: kittencal on August 27, 2011 Leave a Comment

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Taken from my “Favorites” folder!

You need a sweet tooth for this pie, it’s quite sweet!

Servings 8


2/3 cup half and half cream (can use whole milk or 1/3 cup each)

3/4 cup semisweet chocolate chips (or can use milk chocolate chips)

1/4 cup cold water

2 tablespoons cornstarch

1 (14-ounce) can sweetened condensed milk

3 large eggs, beaten

1-1/2 teaspoons vanilla extract

3 tablespoons butter

1 (6-ounce) ready-made chocolate crumb pie crust

1 cup heavy (35%) whipping cream, unwhipped

3 tablespoons confectioner’s sugar, or to taste

milk chocolate candy bar, chopped (use as much as you like)


In a heavy saucepan heat the light cream until it just begins to bubble around (do not boil). Remove from heat, and whisk in chocolate morsels until melted; cool slightly.

Stir together cold water and cornstarch until dissolved.

Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture; bring to a boil over medium heat, whisking constantly, then boil 1 minute or until mixture thickens and is smooth. (do not overcook).

Remove from heat, then whisk in butter.

Spoon mixture into piecrust.

Cover and chill at least 8 hours.

Beat whipping cream at high speed with an electric mixer until starting to thicken; gradually add confectioners sugar, beating until soft peaks form.

Spread whipped cream evenly over pie filling, and sprinkle with candy bar pieces.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 22, 2011 Leave a Comment

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Servings 6-8


1 (8 ounce)  carton Cool Whip frozen whipped topping, thawed and divided

1 prepared (9 inch) chocolate crumb crust (or can use a graham cracker crust)

1/2-3/4 cup strawberry or raspberry jelly or jam

1 cup half and half or milk

1 (3.4 ounces) package instant vanilla pudding mix

1/2 cup smooth peanut butter

chocolate syrup

chopped peanuts (use as much as you like)


Spread 1 cup whipped topping over the bottom of the crust.

Drop jelly onto topping; spread carefully.

Whisk cream or milk and pudding mix until thickened.

Add peanut butter; mix well.

Fold in the remaining whipped topping.

Spread over jelly.

Cover and freeze for 4 hours or until firm.

Remove from the freezer about 10 minutes before serving.

Before serving drizzle chocolate syrup over then sprinkle with chopped peanuts.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on July 26, 2011 4 Comments

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Use only plum (Roma) tomatoes for this

Servings 6


prepared pastry for a 9-inch double-crust pie (refrigerated pie crusts will work fine)

1 small egg white, lightly beaten

2 pounds plum tomatoes, peeled and sliced(about 9-10 tomatoes)

1/4 cup fresh basil, chopped

3 green onions, chopped

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese

2-1/2 cups shredded cheddar cheese, divided

1/3 cup mayonnaise(such as Hellman’s, do not use salad dressing)

2  tablespoons fresh lemon juice

1/2 teaspoon seasoned salt (or can use white salt)


Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Prepare a 9-inch pie plate.

Fit bottom crust into the pie plate leaving a small overhang

Lightly brush the bottom crust lightly with egg white, then allow the white to dry for about 5 minutes.

Layer the tomato slices into the pie crust, then fresh basil, and green onions,  then season lightly with black pepper.

Top with Parmesan cheese, then 1-1/2 cups shredded cheddar cheese.

In a small bowl whisk the mayonnaise with lemon juice, 1/2 teaspoon seasoned or white salt;  pour over the tomatoes and top with the remaining 1 cup cheddar cheese.

Place the remaining pie crust on top of the filling then fold the edge under crimping it to seal.

Cut 3 or 4 slits in the dough so the steam can escape.

Bake for 45 to 50 minutes or until bubbly (cover lightly with foil if the crust begins to get too brown.) .

Remove from oven, then cool 10 minutes before cutting into wedges.

Written By: kittencal on June 8, 2011 Leave a Comment

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For this pie the filling is cooked separately so you may want to double the filling amounts and freeze one for another pie

Yield one 9-inch pie/8 servings


4-1/2 cups fresh blueberries

3/4 to 1 cup sugar

1/3 cup cornstarch

water (as needed to make a thick paste)

1/4 cup fresh lemon juice

1/4-1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 pinch salt

prepared double pie pastry (to fit into a 9-inch deep-dish pie plate)


In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.

Mix the cornstarch with just enough cold water to create a thick paste; pour over the berries whisking vigorously, then cook stirring continuously with a wooden spoon until thick and smooth; cool slightly.

At this point you may want to cool the filling to room temperature then freeze in a plastic container, or continue with the recipe.

Pour into bottom unbaked pie shell.

Place the top crust over and seal/ flute edges as desired.

Using a small sharp knife make 2-3 small slits on the top of crust.

If desired you may brush with cream then sprinkle sugar over top.

Place the pie on a baking sheet.

Preheat oven to 400 degrees F (oven rack set to lowest position).

Bake for 10 minutes then reduce to 350 degrees F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

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Written By: kittencal on May 14, 2011 Leave a Comment

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Servings 8



1 cup graham cracker crumbs

1/8 teaspoon ground cinnamon

3 tablespoons sugar

5 tablespoons melted butter


3 large eggs

1/2 cup key lime juice ( measure 1/2-cup exactly)

1 (14 ounce) cans sweetened condensed milk

2 drops green food coloring ( can use more)

1 pinch salt

1 pinch cream of tartar


1-1/2 cups heavy (35%) whipping cream, unwhipped ( or use Cool Whip frozen topping, thawed)

confectioners’ sugar ( to taste)

1 lime, thinly sliced


Preheat oven to 325 degrees F.

For the crust; in a bowl mix together graham cracker crumbs with sugar and cinnamon; add in melted butter and mix to combine completely.

Press into a 9-inch pie plate.

Bake crust for 5 minutes; remove and cool completely.

Separate 3 eggs, then place the whites into a mixing bowl.

Reserve the yolks in another bowl; to the yolks add in 1 whole egg, lime juice, sweetened condensed milk; mix until smooth and completely combined, then mix in food colouring until combined.

Using an electric mixer beat egg whites with salt and cream of tartar until stiff but not dry; fold the beaten whites in the lime mixture.

Pour the filling into the partially baked pie crust.

Bake at 325 degree F for 10-15 minutes or until just set.

Let cool at room temperature then place in freezer for a minimum of 5 hours (or overnight).

Just before serving whip cream with confectioners’ sugar (to taste).

Serve the pie decorated sweetened whipped cream and lime slices.

You will also find this recipe on www.recipezazz.com

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