Type what you have

Ingredients

• ✓ shortening
• all-purpose flour
• whole wheat bread flour
• salt
• water
• all-purpose flour

Instructions

1. 1 In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
2. 2 Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
3. 3 Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

By Claudia Elena Sanchez Quintero

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hot water, sugar, and shortening in a large bowl. Let cool until lukewarm.
3. 3 Stir in yeast until dissolved, then mix in flour, egg, and salt.
4. 4 Cover and let dough rise until doubled in size, about 30 minutes.
5. 5 Grease 8 muffin cups. Divide dough equally into the prepared muffin cups.
6. 6 Let rise again until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven until golden brown on top and a knife inserted in the center comes out clean, about 10 minutes.
8. 8 Serve warm and enjoy!

By DCASH30526

Ingredients

• ✓ shortening
• ✓ shortening
• raisin
• water
• white sugar
• egg
• all-purpose flour
• cinnamon
• baking soda
• salt
• baking powder
• zucchini
• walnut
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Soak raisins in hot water in a bowl until plump, about 10 minutes. Drain.
3. 3 Meanwhile, inspect four (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
4. 4 Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy; beat in raisins. Beat in flour, cinnamon, baking soda, salt, and baking powder until blended; fold in zucchini, walnuts, and vanilla.
5. 5 Pour batter into the prepared jars, filling each ⅔ full. Place jars on a rimmed baking sheet.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Turn off oven with jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from top. Wipe rims and screw on lids.
7. 7 Place jars several inches apart on a cloth-covered or wood surface; cool completely until sealed, about 2 hours. Store in the refrigerator.

By Barbara Roach

Ingredients

• ✓ shortening
• all-purpose flour
• sugar
• baking powder
• cinnamon
• nutmeg
• baking soda
• salt
• zucchini
• egg
• sour milk
• vanilla extract
• walnut
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. 2 Combine flour and sugar in a large bowl; stir in baking powder, cinnamon, nutmeg, baking soda, and salt. Cut in shortening until mixture resembles coarse crumbs; make a well in the center. Stir zucchini, eggs, sour milk, and vanilla extract into well to combine; fold in walnuts. Spoon batter into the prepared muffin cups, filling each ⅔ to ¾ full; sprinkle tops with brown sugar.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Cool.

By Jessi

Ingredients

• ✓ shortening
• white sugar
• butter
• almond extract
• all-purpose flour
• colored sugar
• sprinkles
• guava paste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Mix in almond extract. Add flour in batches, kneading the dough to thoroughly combine.
3. 3 Roll dough into walnut-size balls and place 2 inches apart onto baking sheets. Make a well in each cookie with a wooden spoon handle. Sprinkle colored sugar, sprinkles, and guava paste into the wells.
4. 4 Bake in the preheated oven until lightly golden, 16 to 20 minutes.

By kb

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• butter
• egg
• water
• plantain
• white sugar
• vanilla extract
• nutmeg
• red food coloring
• egg white
• white sugar

Instructions

1. 1 Combine flour and salt in a bowl; rub in butter and shortening until incorporated, and mixture takes on a sandy appearance. Combine whole egg and water; stir into flour mixture until a dough forms. Transfer to a work surface; knead dough for a few turns to bring together. Wrap well in plastic wrap; chill in the refrigerator for 3 hours.
2. 2 While dough chilling, peel plantains; cut into thirds. Heat in a saucepan with a little water; bring to a simmer. Steam until tender, 5 to 10 minutes (depending on how ripe your plantains are). Once soft, discard water; mash plantains with 1/4 cup sugar, vanilla, nutmeg, and food coloring. Set aside to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured surface to 1/4-inch thick. Cut into circles using a 4- or 5-inch-round cookie cutter. Spoon a little plantain filling into center of each circle; fold in half, to form half-moon shapes. Place tarts on a baking sheet; brush with beaten egg white and sprinkle with sugar.
5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Allow tarts to cool to room temperature before serving.

By Kelsey

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
• 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

Ingredients

• ✓ shortening
• water
• salt
• vanilla extract
• butter flavoring
• confectioners' sugar

Instructions

1. 1 With an electric mixer blend all ingredients until mixed.

By Amy Parsons

Ingredients

• ✓ shortening
• molasses
• vanilla extract
• all-purpose flour
• walnut
• confectioners sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, cream the shortening, molasses and vanilla until smooth. Stir in the flour and walnuts. Roll dough into 1 inch balls and place them about 2 inches apart on an unprepared cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven. Roll cookies in confectioners' sugar when cool.

By Crystal

Ingredients

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

Instructions

1. 1 Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

By Denise

Ingredients

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

Instructions

1. 1 Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

By Jeannine

Ingredients

• ✓ shortening
• corn syrup
• salt
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. 2 To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

By Kelley

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