Type what you have

Ingredients

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

Instructions

1. 1 Put enough shortening in a deep skillet to fill about 1 1/2 inches and heat to 400 degrees F (200 degrees C).
2. 2 Mix milk, eggs, sugar, baking powder, and salt together in a bowl; slowly add flour, while continually mixing, until batter is smooth. Transfer batter to a squeeze bottle or funnel. Working quickly, squeeze or funnel batter into the hot oil, starting in the center of the skillet and moving bottle or funnel in a spiral shape.
3. 3 Fry funnel cake in the hot oil until lightly browned, 1 1/2 to 2 minutes per side. Transfer funnel cakes to a paper towel-lined plate using a slotted spoon.

By Benjaman Harre

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Mix together flour, baking powder, and salt in a bowl. Cut in shortening until mixture has only pea-sized lumps. Add milk; mix until dry mixture is absorbed. Drop dough by heaping spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes

By Anne

Ingredients

• ✓ shortening
• fresh yeast
• water
• water
• white sugar
• salt
• bread flour

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand 10 minutes.
2. 2 In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
3. 3 Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate dough, form into rounds and let rise again until doubled, about 30 minutes.
5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

By Annaxena

Ingredients

• ✓ shortening
• white sugar
• all-purpose flour
• egg
• milk
• vanilla extract
• lemon extract
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Cookin Mama

Ingredients

• ✓ shortening
• white sugar
• egg
• mayonnaise
• banana
• all-purpose flour
• salt
• baking powder
• baking soda
• semi-sweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
2. 2 In a large bowl, cream together shortening and sugar until light and fluffy. Stir in eggs one at a time, beating well with each addition. Stir in mayonnaise and bananas. Stir together flour, salt, baking powder, and baking soda. Blend flour mixture into banana mixture; stir just enough to evenly combine. Fold in chocolate chips and walnuts.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 50 to 75 minutes. Cool loaves in the pans for 20 minutes before removing to a wire rack to cool completely.

By Betty Karda

Ingredients

• ✓ shortening
• sugar
• molasses
• egg
• all-purpose flour
• baking soda
• ginger
• cinnamon
• salt
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat 1 cup white sugar and shortening together in a large bowl until light and creamy. Add molasses and egg; beat until smooth.
3. 3 Whisk flour, baking soda, ginger, cinnamon, and salt together in a bowl. Gradually stir flour mixture into shortening mixture until dough is just-combined.
4. 4 Pour 1/2 cup white sugar into a shallow bowl. Roll dough into 1-inch balls and roll each ball in sugar to coat; place 2-inches apart on a baking sheet.
5. 5 Bake in the preheated oven until set and lightly golden, 10 to 15 minutes.

By Tri-Anne's Recipe

Ingredients

• ✓ shortening
• peanut butter
• white sugar
• banana
• egg
• all-purpose flour
• baking powder
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
2. 2 Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
3. 3 Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

By LaurasFaves

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Combine flour, baking powder, and salt in a bowl. Cut shortening or cold butter in with 2 knives or a pastry blender until mixture resembles fine crumbs. Stir in milk with a fork to make a soft dough.
3. 3 Turn dough onto a lightly floured surface; knead 8 to 10 times until smooth. Roll out to 1/2-inch thickness. Cut into rounds with a floured biscuit cutter. Place on the baking sheet, brush top of biscuits with milk and allow to rest for a few minutes.
4. 4 Bake biscuits in the preheated oven until golden on top, 12 to 15 minutes. Serve warm.

By Debbie

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• baking powder
• water

Instructions

1. 1 In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2. 2 Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3. 3 Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4. 4 Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

By teresa

Ingredients

• ✓ shortening
• water
• shredded wheat cereal biscuit
• salt
• molasses
• fresh yeast
• water
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, pour the boiling water over the biscuits Stir in salt, shortening and molasses. Cool to lukewarm.
2. 2 In a small bowl, dissolve yeast in warm water. Add this to the lukewarm biscuit mixture. Stir in the flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Brush tops of loaves with 1 tablespoon vegetable oil. Cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.

By Allegro

Ingredients

• ✓ shortening
• active dry yeast
• white sugar
• water
• salt
• onion
• oregano
• bread flour
• onion
• butter

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. 4 After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

By Claudia Grimaldi

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• water
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ shortening
• active dry yeast
• sugar
• water
• evaporated milk
• water
• honey
• salt
• bread flour
• butter

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the evaporated milk, 1/4 cup water, shortening, honey, salt and 2 cups flour. Stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch dough down and divide in half. Roll out each half and roll into loaf shapes, sealing seams by pinching. Place in buttered 9x5 inch bread pans. Butter the tops of each loaf with melted butter; cover loosely with plastic wrap. Let rise in warm area until doubled, about 30 minutes.
4. 4 Place a small pan of hot water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. 5 Uncover loaves and bake until tops are golden brown, about 25 to 35 minutes. Brush butter onto crusts while warm. Slice when cool.

By Kristin Eichers

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• egg
• vanilla extract
• walnut
• date
• coffee

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans, or line with parchment paper.
2. 2 Sift the flour, baking powder, baking soda and salt into a bowl, and set aside. In a large bowl, mix together the sugar and shortening. Beat in the eggs and vanilla. Toss the walnuts and dates with the dry ingredients, and stir into the sugar mixture alternately with the hot coffee. Divide the batter evenly between the two loaf pans.
3. 3 Bake for 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

By LAURENBLOO

Ingredients

• ✓ shortening
• yeast
• sugar
• water
• evaporated milk
• water
• honey
• salt
• whole wheat flour
• bread flour
• butter

Instructions

1. 1 Dissolve yeast and sugar in 1/2 cup warm water.
2. 2 Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. 3 Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. 4 Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

By Kristin Zaharias

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• cheddar cheese
• chive
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, baking powder, and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in Cheddar and chives; gradually stir in milk until a soft dough forms.
3. 3 Turn dough out onto a lightly floured surface and knead, with floured hands, until smooth, about 15 times. Roll dough out until 1-inch thick using a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into biscuits.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By Allie K

Ingredients

• ✓ shortening
• all-purpose flour
• active dry yeast
• milk
• white sugar
• salt
• egg
• water
• poppy seed
• walnut
• honey
• lemon zest
• egg white

Instructions

1. 1 In a saucepan, heat together milk, sugar, shortening, and salt until warm.
2. 2 Combine 2 cups of the flour and the yeast in a large mixing bowl. Stir in warm milk mixture. Add 3 eggs; beat with an electric mixer at low speed for 1/2 min, scraping sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much of remaining flour as you can. Turn out onto a lightly floured surface. Knead in remaining flour to make a stiff dough, and continue kneading for 6 to 8 minutes. Place dough in a lightly greased bowl, and turn once to grease surface. Cover, and let rise in a warm place until doubled.
3. 3 Meanwhile, pour boiling water over poppy seeds; let stand 30 minutes. Drain thoroughly, and place in a blender. Grind. In a small bowl, blend together ground poppy seeds, chopped nuts, honey, and lemon zest. Beat 1 egg white until stiff, and fold into poppy seed mixture.
4. 4 Punch down dough, and divide in half. Cover, and let rest for 10 minutes. On a lightly floured surface, roll half of the dough into 24 x 8 inch rectangle. Spread with half the poppy seed mixture. Roll up jelly roll style, starting with the narrow edge. Seal the edge. Place seam side down, in a greased 8 x 4 inch loaf pan. Repeat with the other half of the dough. Cover. Let rise for 30 to 45 minutes, or until doubled.
5. 5 Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 40 minutes.

By Ruth

Ingredients

• ✓ shortening
• all-purpose flour
• sugar
• baking powder
• egg
• milk
• almond extract
• cinnamon
• banana
• all-purpose flour
• brown sugar
• rolled oat
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.
2. 2 Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.
3. 3 Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.
4. 4 Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

By velvet ears

Ingredients

• ✓ shortening
• cranberry
• water
• active dry yeast
• honey
• molasses
• water
• rolled oat
• egg
• salt
• bread flour
• sunflower seed

Instructions

1. 1 In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.
2. 2 In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.
3. 3 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
4. 4 Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).
5. 5 Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

By Donna S Linder

Ingredients

• ✓ shortening
• pecan
• brown sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• gelatin
• gelatin
• baking powder
• salt
• cinnamon
• ginger
• gluten-free oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
3. 3 Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
4. 4 Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
5. 5 Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
7. 7 Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Terri Johnson

Ingredients

• ✓ shortening
• milk
• white sugar
• salt
• active dry yeast
• water
• bread flour
• cooking spray

Instructions

1. 1 Heat milk in a small saucepan over medium-high heat until it bubbles. Remove from heat and stir in sugar, salt, and shortening. Cool to lukewarm.
2. 2 While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy, about 5 minutes.
3. 3 Combine cooled milk mixture with yeast mixture in a large mixing bowl. Stir in 2 cups flour, then add remaining flour, 1/2 cup at a time, to make a moderately stiff dough.
4. 4 Transfer dough to a lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place dough in a lightly greased bowl and turn to coat. Cover the bowl with a damp towel and let dough rise in a warm place until doubled in volume, about 1 hour 20 minutes.
5. 5 Lightly grease two 9x5-inch loaf pans.
6. 6 Punch down dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover, and let rest for 10 minutes. Shape dough into 2 loaves and place into the prepared pans; let rise until doubled, about 1 hour.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake loaves in the preheated oven until the tops are golden and loaves sound hollow when tapped on the bottom, about 35 minutes.

By Donna

Ingredients

• ✓ shortening
• active dry yeast
• water
• white sugar
• all-purpose flour
• sugar
• salt
• egg
• egg white
• lemon zest
• lemon juice
• all-purpose flour
• egg
• heavy cream
• candy sprinkle
• egg yolk

Instructions

1. 1 Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
2. 2 Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
5. 5 Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
7. 7 Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.

By Dorese

Ingredients

• ✓ shortening
• water
• raisin
• molasses
• sugar
• all-purpose flour
• cinnamon
• baking soda

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan or two 8x4-inch loaf pans.
2. 2 Bring water, raisins, molasses, sugar, and shortening to a boil in a saucepan; reduce heat to low and simmer until raisins are plump, about 5 minutes. Cool.
3. 3 Whisk flour, cinnamon, and baking soda together in a bowl; stir into raisin mixture until well combined; pour into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour.

By Linda S

Ingredients

• ✓ shortening
• whole wheat flour
• milk powder
• beef bouillon
• salt
• ground pork
• carrot
• egg
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets.
2. 2 Stir together whole wheat flour, milk powder, beef bouillon, and salt in a medium bowl. Add ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Re-roll and cut scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets.
4. 4 Bake in the preheated oven until the bottoms of the cookies are browned, 25 to 30 minutes. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

By Joan

Ingredients

• ✓ shortening
• flour
• baking soda
• cinnamon
• sugar
• egg
• banana
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
2. 2 Sift flour, baking soda, and cinnamon together in a bowl; set aside.
3. 3 Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla extract. Slowly beat in buttermilk, continually beating, until smooth. Add flour mixture, continue beating until smooth; pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.

By MAGDIEGO

Ingredients

• ✓ shortening
• banana
• amish friendship bread starter
• egg
• sugar
• walnut
• milk
• all-purpose flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
2. 2 Mash together shortening and bananas in a large bowl, then stir in Amish starter, eggs, sugar, walnuts, and milk.
3. 3 Sift together flour, baking powder, baking soda, and salt. Fold into the banana mixture. Divide batter evenly into the prepared pans.
4. 4 Bake in preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour and 15 minutes.
5. 5 Cool loaves until they loosen evenly from the pan before removing to a wire rack to cool completely, about 10 minutes.

By LadybirdDee

Ingredients

• ✓ shortening
• confectioners' sugar
• coconut oil
• chocolate chip
• popcorn
• vegetable oil
• butter
• coconut oil
• allspice
• nutmeg
• cinnamon
• baking soda
• vanilla extract
• almond
• peanut
• coconut
• salt
• corn syrup
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Ingredients

• ✓ shortening
• popcorn
• peanut
• brown sugar
• butter
• corn syrup
• vanilla extract
• salt
• baking soda
• milk chocolate chip

Instructions

1. 1 Grease cookie sheets.
2. 2 Place popcorn and peanuts in a paper bag. Set aside.
3. 3 In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat.
4. 4 Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool.
5. 5 In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.

By Jen

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• baking soda
• salt
• vanilla pudding mix
• white sugar
• egg
• milk
• banana
• walnut

Instructions

1. 1 Lightly grease an 8x4-inch loaf pan; set aside.
2. 2 Sift together flour, baking powder, baking soda, salt, and vanilla pudding mix in a medium bowl; set aside.
3. 3 Beat sugar and shortening in a large bowl with an electric mixer until light, scraping the sides of the bowl often. Add eggs one at a time, beating well after each addition. Mix in milk.
4. 4 Add flour mixture and mashed banana alternately to creamed mixture, beating until smooth after each addition. Fold in nuts. Pour batter into the prepared loaf pan.
5. 5 Place in a cold, non-preheated oven. Set the temperature to 350 degrees F (175 degrees C). Bake for 50 minutes. Cover loaf loosely with foil to prevent burning and continue baking until a toothpick inserted into the center comes out clean, 10 to 20 minutes more. Let loaf rest in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Maranda Bibb

Ingredients

• ✓ shortening
• brown sugar
• butter
• molasses
• egg
• baking soda
• cinnamon
• ground ginger
• salt
• clove
• cayenne pepper
• all-purpose flour
• sugar crystals

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa