I have a Ninja Pro System 1100 and love it. I didn't want to put the money out for a Vitamix when all I really needed was a more powerful blender, and the Ninja was a HUGE improvement over the blender I was using. I decided on the Ninja after watching videos on YouTube and I'd suggest taking advantage of those. I have both the 72-oz. pitcher and the 40-oz. bowl, which also sold me on the unit, plus the blades for whipping, a dough blade and dough paddle along with the 6-blade assembly for the tall pitcher. I use the Ninja more than any blender I've ever owned, and I've owned blenders since 1970. The first chapter in the 216-page Ninja (150 recipes) Cookbook is all about juice blends and smoothies, and the second chapter is frozen drink specialties; and I'm sure you would find either great recipes to try or inspiration for your own concoctions. We're whole foods people, so I don't make much effort blending and juicing so no personal experience. I needed an up-grade for using with recipes in "No Wheat Grinder Wheat Recipes" by Cindi Van Bibber where you blend cooked whole wheat berries in a blender + other ingredients to make a wide variety of recipes (including breads, cookies, main dishes, etc). It's more than powerful enough for this use. -Grainlady

My first pastry blender was the wire one, which was much better than using two knives or a fork. The wire pastry blender was similar in shape/size to the one Diana posted a picture for above, but the wires bent easily. I now use one like the one in the picture and it's much better. A food processor will also do the job, but use a gentle finger on the pulse button. Avoid hands for blending fat into flour. Hands tend to be warm enough to melt the fat, and that's not what is needed for pastry. There's also a pastry blender that looks like a potato masher that is supposed to work great because of the way it's held and a little bigger work surface. Another advantage is that you're hand is farther away from the mixture. I haven't had any personal experience with it. Check out the Amazon.com link below for a huge selection of pastry blenders, including the "potato masher" style. -Grainlady Here is a link that might be useful: Pastry Blenders

Here is my recipe for Spanikopita. Delicious stuff and it freezes beautifully. I always try and have some in the freezer for unexpected company or a treat for the two of us. Just keep the sheets covered and you'll be fine. If it tears a bit don't worry. There are lots of folds to hide it. Sharon's Spanikopita recipe 16 Oz Phyllo Dough Thawed in the fridge For 24 Hours 10 Oz Frozen Spinach Thawed and of all liquid Drained 3/4 Lb Feta Cheese 1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained 1/4 lb Cream Cheese Softened 3 Eggs 1/4 Cup Fresh Dill Chopped Fine Salt Pepper Nutmeg 3/4 Cup Butter Melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom,fold the bottom piece up over the filling and then fold up into~triangles. Fold like you fold a flag, to the left, up , to the right ,up etc. These can be made ahead and frozen for up to three months. When ready to cook: Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm I made these for a Chinese Cook Up last winter, they are very good . They Lose some of their crispiness but still taste great when reheated. Spring Rolls - Rachel Ray Via Woodie 1 Tbl vegetable oil or olive oil 1/2 red bell pepper chopped fine 2 stalks celery from the heart chopped fine 6 water chestnuts chopped fine 1/2 small onion chopped fine 1/4 Cup fresh bean sprouts a handful chopped 2 (6-ounce) cans lump crab meat drained flaked - or - 12 Oz Cooked chicken 2 Tbl dark soy such as Tamari 1/2 Tspdried thyme leaves eyeball it 4 (13 by 17-inch) sheets defrosted phyllo dough 3 Tbl melted butter Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

I think I might have success! A small cast iron pot, which is more decorative than useful has a rim on the inside edge of the lid, which should be the right size. I drew a circle around it and crumpled the paper and it fit nicely. I can see the dough sticking like crazy to it, when I press it out though, even with flouring the lid. I'll keep scouring. Islay, I laughed at your comment! How true.