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Ingredients

• ✓ butter-flavored shortening
• cooking spray
• white sugar
• egg
• applesauce
• water
• baking soda
• vanilla extract
• all-purpose flour
• cinnamon
• salt
• baking powder
• clove
• raisin
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted cake pan with cooking spray.
2. 2 Beat sugar and shortening together in a bowl using an electric mixer until smooth and creamy; beat in eggs until incorporated.
3. 3 Combine applesauce, water, and baking soda in a saucepan over medium heat; stir until heated through, about 2 minutes. Stir applesauce mixture into shortening mixture; add vanilla extract.
4. 4 Whisk flour, cinnamon, salt, baking powder, and ground cloves together in a bowl. Gradually stir applesauce mixture into flour mixture until just combined. Fold in raisins and walnuts. Pour into prepared cake pan.
5. 5 Bake in the preheated oven until golden and a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes and transfer cake to a plate.

By Rhonda Kelly

Ingredients

• ✓ butter-flavored shortening
• brown sugar
• white sugar
• egg
• milk
• vanilla extract
• all-purpose flour
• salt
• baking soda
• candy

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine shortening and sugars in a stand mixer fitted with the paddle attachment. Mix until creamy. Add egg, milk, and vanilla extract; beat until creamy.
3. 3 Mix flour, salt, and baking soda together in another bowl. Add to the sugar mixture; blend thoroughly. Add chopped candies.
4. 4 Drop spoonfuls of dough onto cookie sheets.
5. 5 Bake in the preheated oven until edges are light golden brown, about 11 minutes.

By Shari Cown

Ingredients

• ✓ butter-flavored shortening
• brown sugar
• white sugar
• molasses
• egg
• all-purpose flour
• baking soda
• pumpkin pie spice
• cinnamon
• salt
• butter

Instructions

1. 1 Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
2. 2 Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
3. 3 Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
5. 5 Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
6. 6 Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By AZ JAZZ

Ingredients

• ✓ butter-flavored shortening
• all-purpose flour
• baking soda
• ginger
• cinnamon
• clove
• salt
• brown sugar
• vegetable oil
• molasses
• egg
• salt
• confectioners' sugar
• orange extract
• milk
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
3. 3 Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
4. 4 Roll dough into 1-inch balls and arrange on ungreased baking sheets.
5. 5 Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
6. 6 Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
7. 7 Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

By racahoon

Ingredients

• ✓ butter-flavored shortening
• salt
• cream of tartar
• white sugar
• egg white
• blueberry
• baking soda
• lemon zest
• egg
• honey
• lemon juice
• all-purpose flour
• white sugar
• almond extract
• butter
• white sugar
• salt
• almond flour
• all-purpose flour

Instructions

1. 1 Combine flour, almond flour, and salt for crust in a bowl.
2. 2 Combine sugar, butter, shortening, and almond extract in the bowl of a stand mixer fitted with the paddle attachment; beat until light and somewhat fluffy. Add dry ingredients on low speed until just mixed, about 1 minute; do not overmix.
3. 3 Drop dough into a 9x13-inch glass baking dish and flatten with floured hands, building up a 1/2-inch edge on the sides so the filling doesn't stick to the dish. Transfer to the refrigerator to chill for at least 30 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove crust from the refrigerator and bake on the center rack of the preheated oven until golden at the edges and pale golden in the center, 45 to 60 minutes. Remove from the oven and let sit on a wire rack until completely cool, about 30 minutes. Reduce oven heat to 300 degrees F (150 degrees C).
6. 6 While the crust is cooling, combine sugar, flour, lemon juice, honey, 6 egg yolks, 4 egg whites, lemon zest, and baking soda for filling in a bowl. Whisk briefly to combine, but don't overmix because we don't want to over-aerate the filling. Set aside 2 remaining egg whites for the meringue topping.
7. 7 Spread blueberries over the cooled crust, then pour filling over top.
8. 8 Bake in the 300 degrees F (150 degrees C) oven, checking frequently, until filling is set, 40 to 50 minutes. Remove from the oven, turn oven off, and let cool to room temperature on a wire rack, about 30 minutes.
9. 9 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high, or 525 degrees F (274 degrees C).
10. 10 Combine 2 reserved egg whites from the filling with 2 egg whites, sugar, cream of tartar, and salt for meringue in the top of a double boiler over simmering water. Whisk frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is hot, 2 to 3 minutes.
11. 11 Remove egg white mixture from the heat and beat with an electric mixer on medium speed until soft peaks form. Increase speed to high and beat until meringue holds stiff, but spreadable, peaks. Spread and swirl meringue on top of the cooled blueberry bars.
12. 12 Set the lemon bars under the preheated broiler until meringue is evenly toasted and golden brown, about 30 to 60 seconds; do not walk away.
13. 13 Cut into 24 squares or triangles and refrigerate until chilled, about 3 hours.

By MarieLizette

Ingredients

• ✓ butter-flavored shortening
• date
• water
• brown sugar
• milk
• cider vinegar
• all-purpose flour
• baking soda
• rolled oat
• butter

Instructions

1. 1 Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook, stirring occasionally, until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
2. 2 Stir together milk and vinegar in a small bowl; set aside to curdle, about 10 minutes.
3. 3 Whisk together flour and baking soda in a large bowl; stir in oats and remaining 1 1/2 cups brown sugar. Stir in melted butter, melted shortening, and curdled milk mixture until well combined; cover dough and refrigerate until firm, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
5. 5 Roll dough out on a lightly floured surface, about 1/8-inch thick. Cut out dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.

By Colleen Langlois

Ingredients

• ✓ butter-flavored shortening
• water
• salt
• sugar
• bread flour
• yeast
• olive oil
• butter
• onion
• salt
• spinach
• garlic
• parmesan cheese
• olive oil

Instructions

1. 1 Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
2. 2 Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
3. 3 Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
4. 4 Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
5. 5 Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.

By MattOlay V-H