Type what you have

Ingredients

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

Instructions

1. 1 Whisk 1 ¾ cups flour, salt, and baking powder together in a large bowl. Cut in vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
2. 2 Form a well in the middle. Mix in hot water, working flour mixture and water together with a fork. Transfer to a cutting board.
3. 3 Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. 4 Flour the cutting board, cover dough with the bowl, and let rest for 15 minutes.
5. 5 Cut dough into eight equal parts; cover until needed. Roll out dough balls by hand or with a tortilla press.
6. 6 Heat a large skillet over medium-high heat. Place 1 tortilla in skillet; cook until begins to bubble, about 1 minute. Flip tortilla; cook 1 minute more. Flip again and cook 1 minute more. Repeat with remaining tortillas.

By John Mitzewich

Ingredients

• ✓ vegetable shortening
• active dry yeast
• water
• milk
• mashed potato
• white sugar
• salt
• egg
• all-purpose flour

Instructions

1. 1 Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
3. 3 Add yeast mixture and egg.
4. 4 Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
5. 5 Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
6. 6 Place dough into a lightly greased bowl and turn once to coat all sides with oil.
7. 7 Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.
8. 8 Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
10. 10 Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
11. 11 Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

By Derrick Van Hoeter

Ingredients

• ✓ vegetable shortening
• anaheim chile pepper
• queso asadero
• egg
• baking powder
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers often to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
4. 4 Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core.
5. 5 Rinse peppers inside and our and pat dry with paper towels. Stuff peppers with strips of cheese.
6. 6 Whisk egg yolks and baking powder in a bowl until combined.
7. 7 Beat egg whites with an electric mixer in a separate bowl until stiff peaks form.
8. 8 Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl.
9. 9 Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side.
10. 10 Serve and enjoy!

By Kentucky Guera

Ingredients

• ✓ vegetable shortening
• corn husk
• corn masa dough
• baking soda
• water
• butter
• sugar
• pineapple

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
3. 3 Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
4. 4 Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

By gem

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• masa harina
• baking powder
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ vegetable shortening
• yellow cake mix
• water
• egg
• vegetable oil
• vanilla extract
• sweetened condensed milk
• evaporated milk
• half and half
• heavy cream
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking dish with shortening.
2. 2 Beat together cake mix, cold water, eggs, oil, and 1 teaspoon vanilla in a large bowl with an electric mixer until very smooth, scraping down the sides of the bowl as needed. Pour batter into the prepared baking dish. Smooth the top, shake the dish, and tap lightly on the counter 2 or 3 times to eliminate air bubbles.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 22 minutes. Let cake cool in the dish for at least 30 minutes. Poke holes all over cake with a bamboo skewer or the handle of a wooden spoon.
4. 4 Whisk together condensed milk, evaporated milk, and half-and-half in a large bowl until well combined; slowly pour milk mixture all over the top of cake and allow to soak in. Wrap cake with plastic wrap and refrigerate for at least 3 hours to overnight.
5. 5 Beat together cream, sugar, and remaining 1/2 teaspoon vanilla in a medium bowl with an electric mixer until fluffy; spoon over cake slices to serve.

By John Mitzewich

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• salt
• baking powder
• water
• pumpkin
• sugar
• egg
• cinnamon
• salt
• ginger
• clove
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ vegetable shortening
• green onion
• sour cream
• tomato
• black olive
• avocado
• monterey jack cheese
• corn husk
• chicken
• clove
• cumin
• caper
• green chile pepper
• tomato
• garlic
• onion
• olive oil
• poblano pepper
• chicken broth
• salt
• baking powder
• masa harina

Instructions

1. 1 Combine masa harina, baking powder, and salt in a small bowl and stir to combine.
2. 2 Place vegetable shortening in the bowl of a stand mixer and whip on medium-high speed until fluffy.
3. 3 Mix in 1/3 of the masa harina mixture on medium speed, about 2 minutes. Mix in 1/2 of the chicken broth and mix until combined. Add 1/3 of the masa marina mixture, and mix about 2 minutes. Pour in the remaining broth and mix an additional 2 minutes. Add in the remainder of the masa mixture and mix about 5 minutes. The mixture will be a slightly thick batter. Allow to stand while the filling is prepared.
4. 4 Preheat the oven's broiler. Place poblano chiles directly on the oven rack under the broiler and broil until the skin is blackened and bubbly. Turn the peppers to blacken the skin on all sides, about 8 minutes total.
5. 5 Place broiled peppers in a paper bag, close the bag, and allow the peppers to steam inside the bag, about 10 minutes.
6. 6 When peppers are cool enough to touch, remove the skins. Cut the peppers open and remove the seeds and membranes. Slice into 1/4-inch thick slices.
7. 7 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, 2 to 3 minutes.
8. 8 While the onions are cooking, use some more olive oil to grease a 10x10-inch baking dish, and preheat the oven to 375 degrees F (190 degrees C).
9. 9 Add garlic to the skillet and cook about 1 minute. Stir in sliced poblano peppers, fire-roasted tomatoes and juice, green chiles, capers, cumin, and cloves. Cook for 4 minutes. Stir in cooked chicken and continue to cook, stirring occasionally, about 5 minutes.
10. 10 Pour filling into the prepared dish.
11. 11 Carefully and evenly spread the masa harina mixture on top of the filling.
12. 12 Remove excess water from each corn husk and place on top of the masa mixture, overlapping as necessary. Cover the dish tightly with aluminum foil.
13. 13 Bake in the preheated oven for 1 hour.
14. 14 Remove foil and corn husks. Sprinkle on Monterey Jack cheese and return to the oven until the cheese melts, about 5 minutes.
15. 15 Top with avocado slices, black olives, chopped tomatoes, sour cream, and green onions to taste. Serve warm.

By Bibi

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners sugar
• milk

Instructions

1. 1 Beat shortening and butter in a large bowl with an electric mixer until smooth, about 3 minutes; stir in vanilla extract. Beat sugar, one cup at a time, into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy.
2. 2 Keep icing covered with a damp cloth until ready to decorate. For best results, keep icing refrigerated when not using.

By morabam2011

Ingredients

• ✓ vegetable shortening
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C).
2. 2 Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together. Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick. Transfer to a baking sheet; remove top piece of parchment paper.
3. 3 Bake in preheated oven until golden and bubbly, about 35 minutes. Cool completely and break into pieces.

By Kathy Arnold

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour and salt in a medium bowl. Add shortening and mix with a fork or pastry blender until the mixture is very crumbly. Sprinkle in cold water, 1 tablespoon at a time, stirring lightly with a fork until dough holds together. You may not need all the water.
3. 3 Roll dough gently on a floured pastry cloth to about 1 inch larger than your pie plate.
4. 4 Fold dough carefully in half, place it in pie plate, and unfold. Press gently into pan. For a single-crust pie, trim to about ½ inch beyond the rim, fold under, and flute or crimp as desired.
5. 5 Enjoy!

By Jan Bittner

Ingredients

• ✓ vegetable shortening
• candy corn
• peanut butter
• semisweet chocolate chip

Instructions

1. 1 Line a 9x13-inch pan with parchment paper.
2. 2 Place candy corn in a microwave-safe bowl (not plastic) and heat in several 30-second intervals, stirring after each interval, until candy corn is warm, melted, and smooth.
3. 3 Stir peanut butter into melted candy corn until thoroughly combined; transfer candy to the prepared pan, pressing and smoothing the candy into the corners of the pan.
4. 4 Place chocolate chips and vegetable shortening into the top of a double boiler set over simmering water. Heat the chocolate, stirring constantly, until just warm, melted, and smooth. Spread warm chocolate over the peanut candy. Chill in refrigerator until candy is set, at least 30 minutes, before cutting into squares.

By Kelli Stovall

Ingredients

• ✓ vegetable shortening
• milk
• flour
• sugar
• vanilla extract

Instructions

1. 1 Cook the milk and flour in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula until thickened, about 5 minutes. Place the mixture in the refrigerator until chilled.
2. 2 Combine the vegetable shortening, sugar, and vanilla extract with an electric mixer until well blended. Beat the chilled milk mixture into the shortening mixture until fluffy.

By Carri Smith

Ingredients

• ✓ vegetable shortening
• self-rising flour
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ vegetable shortening
• sugar
• egg
• sour cream
• cake flour
• baking soda
• coconut extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan.
2. 2 Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth.
3. 3 Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

By Paula

Ingredients

• ✓ vegetable shortening
• bacon
• wooden skewer
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ vegetable shortening
• apple
• white sugar
• cinnamon
• brown sugar
• self-rising flour
• oat
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with shortening.
2. 2 Mix apples, white sugar, and cinnamon together in a bowl. Spread in the bottom of the baking dish.
3. 3 Combine brown sugar, self-rising flour, oats, and vegetable oil in a large bowl. Crumble over apples in the baking dish.
4. 4 Bake in the preheated oven until top is crisp and golden, 30 to 45 minutes.

By VeGangSta

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• butter
• vodka
• water

Instructions

1. 1 Whisk flour and salt together in a mixing bowl.
2. 2 Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
3. 3 Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.
4. 4 When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.

By LynJudd

Ingredients

• ✓ vegetable shortening
• butter
• vanilla extract
• confectioners' sugar
• milk
• coconut
• pecan

Instructions

1. 1 Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
2. 2 Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
3. 3 Stir enough milk into butter mixture to achieve desired consistency for icing.
4. 4 Fold half the coconut into the icing; spread icing over cake.
5. 5 Sprinkle remaining coconut and pecans over icing.

By Rizzy Fischer

Ingredients

• ✓ vegetable shortening
• morel mushroom
• all-purpose flour
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

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

Instructions

1. 1 Whisk flour, dry milk powder, baking powder, sugar, and salt in a large bowl until thoroughly combined. Cut shortening into dry ingredients with a pastry cutter, about 1/2 cup at a time, until mixture resembles cornmeal. Store in an air-tight container for up to 3 months.

By fayyr

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• sugar
• salt
• water
• strawberry jam
• powdered sugar
• almond milk
• red food coloring

Instructions

1. 1 Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
2. 2 Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
3. 3 Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
4. 4 Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
7. 7 Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
8. 8 Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
9. 9 Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.

By Leslie Lopez

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• buttermilk
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).
2. 2 Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.
3. 3 Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.
4. 4 Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.

By Gina Ferraro Brown

Ingredients

• ✓ vegetable shortening
• milk
• white sugar
• salt
• active dry yeast
• water
• egg
• all-purpose flour

Instructions

1. 1 Grease a 12-cup muffin tin and a large bowl. Set them aside.
2. 2 Heat milk in a saucepan over medium heat just until bubbles begin to form. Stir in sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast over warm water and set aside until foamy, about 5 minutes.
4. 4 Beat egg in a large bowl, then stir in yeast and milk mixtures until combined. Stir in 1/2 of the flour until no lumps remain, then stir in remaining flour, a little at a time, until a smooth dough forms. Place into the prepared bowl, turning once to grease the top of dough. Cover the bowl and let dough rise until doubled in size, about 2 hours.
5. 5 Deflate dough and transfer to a well-floured work surface. Divide dough into 36 equal pieces and shape into balls. Place 3 balls into each prepared muffin cup. Cover and let rise in a warm place until dough balls double in size, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Bake in the preheated oven until golden, 12 to 15 minutes. Serve warm.

By brownie421

Ingredients

• ✓ vegetable shortening
• milk
• all-purpose flour
• sugar
• butter
• vanilla extract
• almond extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

Ingredients

• ✓ vegetable shortening
• rice flour
• sugar
• salt
• baking powder
• water
• vanilla extract

Instructions

1. 1 Whisk rice flour, sugar, salt, and baking powder together in a bowl. Cut in shortening until the mixture resembles sand. Stir in water and vanilla extract until dough forms a ball.
2. 2 Wrap in plastic wrap and refrigerate, at least 1 hour or up to 3 days.

By BriannaH

Ingredients

• ✓ vegetable shortening
• flour
• devil's food chocolate cake mix
• water
• egg
• vegetable oil
• caramel ice cream topping
• semisweet baking chocolate
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 12-inch stainless steel, oven-safe skillet with shortening and flour, tapping out any excess flour.
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes, scraping bowl occasionally. Pour batter into the bottom of the prepared skillet.
3. 3 Bake, uncovered, in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
4. 4 Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen and carefully invert onto a large round platter. Let cool, about 30 minutes.
5. 5 Meanwhile, combine 1/2 of the caramel topping with the baking chocolate in a microwave-safe bowl. Microwave, uncovered, on high until chocolate is melted, about 30 to 60 seconds. Stir mixture until combined and smooth; carefully spread over the cake.
6. 6 Sprinkle cake with pecans and drizzle remaining caramel topping over top. Let stand until topping is set. Cut into wedges to serve.

By mrs redmon

Ingredients

• ✓ vegetable shortening
• whole wheat flour
• wheat gluten
• salt
• water
• water
• whole wheat flour

Instructions

1. 1 Mix 3/4 cup flour, gluten, and salt together in a bowl. Cut shortening into flour mixture using a pastry blender until mixture is crumbly. Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
2. 2 Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour. Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan. Roll the crust onto the rolling pin and transfer to the pie pan.

By Misti

Ingredients

• ✓ vegetable shortening
• peanut butter
• vanilla extract
• confectioners' sugar
• soy milk

Instructions

1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cream of chicken soup
• seasoned salt
• pepper
• salt
• chicken breast
• chicken broth
• brown sugar
• orange juice concentrate

Instructions

1. 1 Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown.
2. 2 Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker.
3. 3 Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.

By MamaMia2008