here's the cream cheese pie pastry recipe from Rose Levy Beranbaum: Pastry for a two-crust 9-inch pie 12 tablespoons unsalted butter, cold 2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt) 1/4 teaspoon baking powder 1 1/2 3-ounce packages cream cheese, cold 2 tablespoons ice water 1 tablespoon cider vinegar Food processor method: Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes. Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.) Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled. Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third — use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.) Refrigerated, up to 2 days; frozen, up to 3 months speak to you soon. pi

Kahlua Cinnamon Raisin rolls

Got this recipe from one of those recipe books you get in wine stores. Here it is - delish: 1 pkg active dry yeast 1/4 cub very warm water 1/3 cub boiling milk 1/4 cup shortening 1/4 cub granulated sugar 1/2 tsp salt 2/14 cups sifted all-purpose flour 1 large egg beaten spiced raisin sugar filling kahlua pan syrup Preheat oven to 375. Soften yeast in water; set aside. In large mixing bowl combine milk, shortening, sugar and salt. Add 1 cup flour and beat well. Add egg, yeast mixture and remaining flour. Beat to form moderately stiff dough. Turn out on floured board, knead gently until smooth and elastic. Gather dough cover let double till double it's original size. (approx. 1 hour)When risen roll dough on floured board to rectangular 16 inch by 12 inch. spread with spiced raisin sugar mixture, roll jelly roll fashion (long side), cut into 12 slices (1 1/2 inch), place in 9" round cake pan on top of the Kahlua pan syrup which is on the bottom, press the top lightly to flatten, and let rise to double. bake for 20 - 25 minutes until golden brown. remove from oven let rest 5 minutes in pan, invert on a plate spoon remaining syrup on top. makes 12 rolls Spiced raisin sugar filling cream 1/4 cup softened butter, 1/3 cup sugar and 3/4 tsp cinnamon. add 1/3 cup coarsely chopped raisins and 1 tbs kahlua. Blend well(I believe I added more kahlua to taste and as long as the filling remained in the same consistency) Kahlua Pan Syrup in small saucepan melt 1/4 cup butter, add 1/3 cup light brown sugar, packed, 1/4 cup Kahlua and 1 tbsp light corn syrup. Bring to boil, simmer until sugar dissolves. Remove from heat reserve 1/3 cup syrup. pour rest into 9 inch round cake pan. speak to you soon. pi