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Ingredients

• ✓ shortening
• all-purpose flour
• salt
• water
• olive oil
• onion
• ground beef
• paprika
• cumin
• black pepper
• salt
• raisin
• white vinegar
• egg
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.
3. 3 Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.
4. 4 Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
5. 5 Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.
6. 6 Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.
7. 7 Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.
8. 8 Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.
9. 9 Stir hard-cooked eggs into filling.
10. 10 Heat oil in a deep-fryer to 365 degrees F (180 degrees C).
11. 11 While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.
12. 12 Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.
13. 13 Drain on paper towels. Serve hot.

By CNCOOK

Ingredients

• ✓ shortening
• egg
• salt
• all-purpose flour
• milk
• cornstarch
• water
• egg
• black olive
• raisin
• ground pork
• black pepper
• salt
• cumin
• oregano
• garlic
• onion
• butter

Instructions

1. 1 Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.
2. 2 Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.
3. 3 Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5. 5 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.

By Alicia Moore Lutz

Ingredients

• ✓ shortening
• all-purpose flour
• whole wheat flour
• walnut
• salt
• baking powder
• brown sugar
• egg
• vanilla extract
• granola
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly grease a 9 inch square pan.
2. 2 In a large mixing bowl, cream the shortening, brown sugar, eggs, and vanilla extract. Beat well after the addition of each ingredient.
3. 3 In small saucepan, cover the cranberries in water and boil for 10 minutes. Drain and chop into small pieces. Add to egg mixture.
4. 4 Slowly add in white and wheat flours, walnuts, salt and baking powder. Mix until well blended. Fold in granola and mix well.
5. 5 Spread dough into baking pan and bake 20 to 25 minutes. Let cool before cutting into bars. Store in airtight container.

By K Marshall

Ingredients

• ✓ shortening
• ground beef
• bread crumb
• onion
• milk
• egg
• salt
• worcestershire sauce
• black pepper
• tomato-based chili sauce
• grape jelly

Instructions

1. 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.
2. 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.
3. 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.

By Jennie

Ingredients

• ✓ shortening
• rice wine
• salt
• shrimp
• oil
• all-purpose flour
• water
• cornstarch
• egg yolk
• salt
• white sugar
• baking powder

Instructions

1. 1 In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
2. 2 Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C).
3. 3 In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
4. 4 One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

By SHERRY_G

Ingredients

• ✓ shortening
• white sugar
• glutinous rice flour
• baking powder
• water
• sesame seed
• lotus paste
• vegetable oil

Instructions

1. 1 Combine sugar and shortening in a bowl to make a paste. Add rice flour, baking powder, and ice water and mix everything into a dough ball. Wrap in plastic film and refrigerate for 30 minutes.
2. 2 Remove dough from fridge and separate into 6 equal portions. Roll into balls and flatten the balls into thin disks. Portion lotus paste into 6 equal parts and roll into small balls. Set a lotus paste ball in the center of the flattened dough disks and wrap dough around the lotus paste. Roll between the palms of your hands until all the seams are gone and no lotus paste is showing.
3. 3 Pour sesame seeds onto a saucer and roll finished balls in the sesame seeds. Roll balls between your palms one more time to make sure sesame seeds stick.
4. 4 Pour oil into a pot and heat to 350 degrees F (175 degrees C). Drop balls into the hot oil and fry until golden brown, 5 to 6 minutes. Remove from the hot oil with a slotted spoon and drain on a paper towel-lined plate to absorb the excess oil
5. 5 Serve - be careful! The lotus paste inside the balls will be very hot.

By imperiallamianchi

Ingredients

• ✓ shortening
• oil
• all-purpose flour
• baking powder
• salt
• white sugar
• egg
• milk
• corn

Instructions

1. 1 Gather all ingredients and heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
2. 2 Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
3. 3 Working in batches, drop fritter batter by spoonfuls into the hot oil. Fry until golden.
4. 4 Remove fritters with a slotted spoon and drain on paper towels.
5. 5 Serve and enjoy!

By Joan Zaffary

Ingredients

• ✓ shortening
• chicken wing
• apple cider vinegar
• garlic salt
• paprika
• red pepper flakes
• onion salt
• black pepper
• all-purpose flour
• butter
• garlic
• hot pepper sauce

Instructions

1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

By joesgirljeri

Ingredients

• ✓ shortening
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• ground beef
• tomato
• onion
• parsley
• green pepper
• salt
• cayenne pepper
• black pepper

Instructions

1. 1 In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
2. 2 In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
3. 3 In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
5. 5 On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
6. 6 Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

By Jane

Ingredients

• ✓ shortening
• egg
• bread crumb
• bay leaf
• browning
• water
• beef bouillon
• salt
• pepper
• thyme
• clove
• allspice
• curry powder
• scotch bonnet chile
• onion
• ground beef
• margarine
• water
• margarine
• salt
• curry powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare pastry: Combine flour, 1 ½ teaspoons curry powder, and salt in a bowl. Cut in butter and shortening until mixture resembles coarse crumbs.
3. 3 Stir in water until mixture forms a ball.
4. 4 Shape dough into a log and cut it into 10 equal pieces. Roll each piece into a 6-inch circle (approximately 1/8-inch thick) on a lightly floured surface; set aside.
5. 5 To make the beef filling: Melt butter in a skillet over medium heat. Sauté onion and diced Scotch bonnet pepper until soft, about 2 minutes. Stir in ground beef; season with 1 teaspoon curry powder, allspice, ground cloves, thyme, pepper, and salt. Cook, stirring constantly, until beef is evenly browned, 8 to 10 minutes. Crumble in bouillon cube and stir in 1/2 cup of water and browning sauce until well combined; add bay leaf and simmer until liquid is absorbed. Remove skillet from heat; discard bay leaf and stir in bread crumbs.
6. 6 Spoon equal amounts of filling onto each pastry circle.
7. 7 Fold over and press edges together, making a half-circle. Use the back of a fork to seal edges, then brush tops with beaten egg. Place pastries on a baking sheet.
8. 8 Bake in the preheated oven until golden brown, about 30 minutes.

By JEFFOLEE

Ingredients

• ✓ shortening
• all-purpose flour
• instant coffee powder
• salt
• baking soda
• baking powder
• brown sugar
• white sugar
• egg
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line baking sheets with parchment paper.
2. 2 Whisk flour, coffee powder, salt, baking soda, and baking powder together in a bowl.
3. 3 Combine brown sugar, white sugar, shortening, egg, milk, and vanilla in a large bowl; beat with an electric mixer until fluffy. Gradually mix in flour mixture until thoroughly combined.
4. 4 Shape dough into 1-inch balls and place 2 inches apart on the prepared baking sheets. Use a fork to flatten balls to a thickness of 1/8 inch.
5. 5 Bake in the preheated oven, switching racks halfway through, until lightly browned, 8 to 10 minutes.
6. 6 Remove from the oven and transfer to wire racks to cool.

By Patty

Ingredients

• ✓ shortening
• apricot
• water
• white sugar
• cinnamon
• nutmeg
• clove
• water
• active dry yeast
• lard
• salt
• all-purpose flour
• oil

Instructions

1. 1 Bring apricots and 1 ½ cups water to a boil in a medium saucepan; cook until tender, about 15 minutes. Cool slightly; transfer apricot-water mixture to the bowl of a food processor.
2. 2 Add sugar, cinnamon, nutmeg, and cloves to the food processor; pulse until smooth. Set aside.
3. 3 Pour 1 cup lukewarm water into a large bowl; sprinkle yeast over top. Let stand until yeast dissolves, about 5 minutes. Mix in shortening and salt; gradually mix in flour using a sturdy spoon until dough forms. Knead dough on a floured surface until smooth and elastic, about 8 minutes (do not let dough rise).
4. 4 Roll out dough to ¼- to ⅛-inch thickness; cut into circles with a large biscuit cutter or round cookie cutter. Spoon about 1 tablespoon apricot filling in centers of dough circles; fold over filling into semi-circles. Seal edges with fingers.
5. 5 Heat about 1 inch oil in a deep, heavy skillet over medium-high heat to 365 degrees F (185 degrees C). Carefully lower empanaditas into the hot oil. Fry; flipping once, until golden brown. Drain on paper towels.

By Delilah Lopez

Ingredients

• ✓ shortening
• ground beef
• onion
• paprika
• paprika
• red pepper flakes
• salt
• cumin
• white vinegar
• raisin
• egg
• green olive
• puff pastry sheet
• egg

Instructions

1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Ingredients

• ✓ shortening
• water
• cake flour
• salt

Instructions

1. 1 Place shortening into a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
2. 2 Mix together flour and salt in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to the sides of the bowl. Refrigerate pastry before rolling it out.

By phaylock

Ingredients

• ✓ shortening
• all-purpose flour
• water

Instructions

1. 1 Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
2. 2 Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
3. 3 When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

By Zoe

Ingredients

• ✓ shortening
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

By Jean

Ingredients

• ✓ shortening
• self-rising flour
• milk

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda

Ingredients

• ✓ shortening
• salt
• milk
• water
• all-purpose flour

Instructions

1. 1 In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
2. 2 Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
3. 3 Makes crust for one double crust pie.

By Ann Powell

Ingredients

• ✓ shortening
• devil's food cake mix
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Blend the above ingredients together with a pastry blender until mixed.
3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Ingredients

• ✓ shortening
• confectioners sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2. 2 Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Ingredients

• ✓ shortening
• confectioners sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2. 2 Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Ingredients

• ✓ shortening
• semi-sweet chocolate chip
• blueberry

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".

By Sandi Holman

Ingredients

• ✓ shortening
• almond
• milk chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ shortening
• milk chocolate chip
• raisin
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ shortening
• self-rising flour
• milk
• garlic salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
2. 2 Whisk together flour and milk in a bowl, making a thick but still runny batter.
3. 3 Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
4. 4 Return the skillet to the preheated oven and bake until cake is risen and the top is golden brown, about 20 minutes.

By jbrink1

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• ice water

Instructions

1. 1 Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. 2 Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. 3 Roll out dough, and put in a pie plate. Fill with desired filling and bake.

By Stephanie

Ingredients

• ✓ shortening
• vanilla pudding mix
• milk
• sugar

Instructions

1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Ingredients

• ✓ shortening
• sugar
• egg
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.

By Louise

Ingredients

• ✓ shortening
• egg
• white sugar
• baking powder
• all-purpose flour

Instructions

1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains