Type what you have

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
• 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
• ✓ vegetable shortening
• red food coloring
• sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside.
2. 2 With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract.
3. 3 In another bowl, sift together the flour, baking soda, and salt. Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot.
4. 4 Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.

By WISHME

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• butter
• confectioners sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, confectioners' sugar, and vanilla extract in a bowl until smooth. Reserve ¼ chocolate chips; stir remaining ¾ chips into dough until evenly distributed. Roll dough into 24 small logs; place on a baking sheet.
3. 3 Bake in the preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
4. 4 Melt shortening in a small saucepan over medium-low heat; stir in reserved ¼ chocolate chips until melted, about 5 minutes. Dip cookies into melted chocolate; return to the baking sheet. Refrigerate until firm.

By patticake

Ingredients

• ✓ vegetable shortening
• self-rising flour
• water
• blackberry
• syrup
• white sugar
• self-rising flour
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut the shortening into 2 cups of self-rising flour in a bowl with a pastry cutter until the shortening forms small pieces the size of peas. Add the water, 1 tablespoon at a time, just until the dough holds together and is workable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/4 inch thick. Lay the dough into the bottom of a 9x9-inch baking dish.
3. 3 In the same bowl you used to mix the dough, pour the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved, and pour the filling over the crust. Roll out the remaining dough ball into a square about 9 inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/4 cup of sugar.
4. 4 Bake in the preheated oven until the top crust is golden brown and the filling is bubbling, 30 to 40 minutes.

By Stacy McVay

Ingredients

• ✓ vegetable shortening
• sugar
• egg
• salt
• all-purpose flour
• baking powder
• maraschino cherry
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat sugar, shortening, eggs, and salt together in a large bowl with an electric mixer until well combined.
3. 3 Whisk flour and baking powder together in a medium bowl; add to shortening mixture in 2 or 3 additions, alternating with maraschino cherry juice, mixing well after each addition.
4. 4 Cut each cherry into 4 pieces; stir into batter with pecans. Spoon batter into the prepared loaf pan.
5. 5 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. Run a table knife around the edges to loosen and invert loaf onto a wire rack; cool completely.

By CHenson

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• baking powder
• salt
• sugar
• egg
• vanilla extract
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
2. 2 Whisk flour, baking powder, and salt together in a bowl. Set aside.
3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract until smooth. Mix in flour mixture, alternating with milk, until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

By Kaylene

Ingredients

• ✓ vegetable shortening
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• pecan
• raspberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
3. 3 Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
4. 4 Bake in the preheated oven until very lightly browned, 10 to 12 minutes.

By Becca Crumrine

Ingredients

• ✓ vegetable shortening
• apple
• white sugar
• cinnamon
• all-purpose flour
• salt
• water
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place apples into a saucepan with sugar and cinnamon, and bring to a simmer over low heat. Cook apples, stirring frequently, until soft, about 10 minutes; mash apples with a fork to form a chunky applesauce. Set the apple filling aside.
2. 2 Whisk flour and salt together in a bowl; cut in shortening with a pastry cutter until the mixture resembles coarse crumbs. Stir in water until the dough is moistened, and knead several times just until dough holds together. Place dough onto a floured surface, pat into a round, and roll out 1/8-inch thick. Use a large round cookie cutter (4 inches in diameter) to cut the dough into 8 rounds.
3. 3 Place a heaping tablespoon of apple filling onto the center of a dough round, and use your finger to moisten the edge of the crust with cold water. Fold the dough over the filling, and crimp the edges with a fork to make a half-moon-shaped pie. Repeat with remaining dough and filling.
4. 4 Pour the oil into a skillet over medium-high heat, and gently lay 2 or 3 pies into the hot oil. Fry to a golden brown color, 2 to 3 minutes per side. Drain the pies on paper towels. Sprinkle a pinch of confectioners' sugar over each pie to serve. Allow to cool for at least 10 minutes before serving.

By hobbyzu

Ingredients

• ✓ vegetable shortening
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• raspberry jam
• white chocolate

Instructions

1. 1 Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4. 4 Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5. 5 Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6. 6 Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.

By Sharon

Ingredients

• ✓ vegetable shortening
• brown sugar
• egg
• water
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream sugar and vegetable shortening with an electric mixer in a large bowl until fluffy. Mix in 1 egg until incorporated. Beat in remaining egg along with water and vanilla until well combined.
3. 3 Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto the ungreased baking sheets.
4. 4 Bake in the preheated oven until cookies are set, 7 to 9 minutes. Cool for 2 minutes on the baking sheets; transfer cookies to wire racks to cool completely.

By Marco

Ingredients

• ✓ vegetable shortening
• cooking spray
• brown sugar
• egg
• milk
• vanilla extract
• all purpose flour
• salt
• baking soda
• granola
• semi-sweet chocolate chip

Instructions

1. 1 Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
2. 2 Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
3. 3 Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

By Crisco

Ingredients

• ✓ vegetable shortening
• strawberry
• sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• whipped cream

Instructions

1. 1 Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
3. 3 Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.
5. 5 Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

By MALIA2

Ingredients

• ✓ vegetable shortening
• sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• butter
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
3. 3 Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
4. 4 Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
5. 5 Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

By Ashley Bluth

Ingredients

• ✓ vegetable shortening
• molasses
• brown sugar
• water
• all-purpose flour
• baking soda
• cinnamon
• clove
• allspice
• ginger
• salt
• cooking spray

Instructions

1. 1 Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
2. 2 Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
4. 4 Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
5. 5 Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.

By KStar

Ingredients

• ✓ vegetable shortening
• brown rice flour
• cornstarch
• tapioca flour
• baking powder
• salt
• baking soda
• xanthan gum
• white sugar
• skim milk
• strawberry
• whipped topping

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.
3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.
4. 4 Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.
5. 5 Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

By Dawn Opicka Stier

Ingredients

• ✓ vegetable shortening
• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• milk
• milk
• all-purpose flour
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
3. 3 Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
4. 4 Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
5. 5 To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
6. 6 In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
7. 7 Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.

By pfogg

Ingredients

• ✓ vegetable shortening
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white chocolate chip
• chocolate chip

Instructions

1. 1 Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.
2. 2 Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."
5. 5 Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.
6. 6 Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.
7. 7 Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

By DManfredi

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• vegetable oil
• egg
• vanilla extract
• baking soda
• cinnamon
• salt
• cherry pie filling
• semisweet chocolate chip
• walnut
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease a 9-inch Bundt® pan with shortening, then dust with flour. Shake off any excess flour from the pan.
2. 2 In a bowl, mix together the flour, sugar, vegetable oil, eggs, vanilla extract, baking soda, cinnamon, and salt until thoroughly combined. Gently mix in the cherry pie filling, chocolate chips and nuts, and scrape the batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 1 hour. Allow to cool for 10 minutes, then invert pan and remove cake. Allow cake to finish cooling on a rack; sprinkle lightly with confectioners' sugar.

By Laurie Johnson Gonzalez

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• buttermilk
• cocoa powder
• salt
• vanilla extract
• all-purpose flour
• red food coloring
• green food coloring
• baking soda
• white vinegar
• baking soda
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch sheet pan.
3. 3 Mash vegetable shortening and sugar together in a large bowl until smooth and creamy; beat in eggs until fully incorporated.
4. 4 Stir buttermilk, cocoa powder, salt, and vanilla extract into the shortening mixture until the liquid ingredients are an even color and texture.
5. 5 Sift flour into the liquid ingredients until combined.
6. 6 Pour half the batter into a separate bowl.
7. 7 Lightly stir red food color into one bowl of batter and green food color into the other bowl of batter.
8. 8 Quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of red batter; quickly fold 3/4 teaspoon baking soda and 1 1/2 teaspoon white vinegar into the bowl of green batter.
9. 9 Pour the red and green batters into the prepared sheet pan in alternating colors.
10. 10 Bake in the preheated oven until the cake is lightly browned on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

By arielxxlynn

Ingredients

• ✓ vegetable shortening
• cake flour
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• almond paste
• egg
• vanilla extract
• lemon juice
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
3. 3 Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add flour mixture. Scrape down the bowl, then mix on medium speed until evenly combined, about 30 seconds.
4. 4 Fit a large pastry bag with a French star tip (#864) or an open star tip (4S); fill the pastry bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
5. 5 Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By NIGGI823

Ingredients

• ✓ vegetable shortening
• chocolate fudge brownie mix
• vegetable oil
• water
• egg
• hazelnut
• hazelnut
• butter
• hazelnut spread
• powdered sugar
• vanilla extract
• salt
• milk

Instructions

1. 1 Heat oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill baking cups 3/4 full.
2. 2 Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
3. 3 For Frosting: Beat shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
4. 4 Frost cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.

By Jif® Hazelnut

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• baking soda
• sugar
• butter
• egg
• sour cream
• vanilla extract
• coconut
• milk
• cornstarch

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
2. 2 Combine flour, salt, and baking soda in a large bowl. Set aside.
3. 3 Beat 3 cups sugar and 1 ½ cups butter together in a large bowl with an electric mixer until light in color and fluffy.
4. 4 Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in remaining 1 egg, sour cream, and 1 teaspoon vanilla extract.
5. 5 Gradually stir flour mixture into butter mixture, mixing until just combined.
6. 6 Fold in 7 ounces flaked coconut until well combined; pour batter into the prepared pan.
7. 7 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing from the pan; transfer to a wire rack to cool completely.
8. 8 Whisk milk and cornstarch together in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
9. 9 Beat remaining 1 cup sugar, remaining ½ cup butter, and shortening together in a bowl with an electric mixer until smooth and creamy.
10. 10 Beat milk-cornstarch paste and remaining 2 teaspoons vanilla extract into shortening mixture until frosting is light and creamy.
11. 11 Spread frosting over cake; sprinkle remaining ½ package flaked coconut over frosting.

By Allrecipes Member

Ingredients

• ✓ vegetable shortening
• active dry yeast
• sugar
• water
• milk
• white sugar
• salt
• all-purpose flour
• egg
• vegetable oil
• water
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Dissolve yeast and 1 teaspoon white sugar in 1/2 cup warm water in a small bowl. Let stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2. 2 Heat milk and vegetable shortening in a small saucepan over medium-low heat until shortening melted and tiny bubbles appear around edges. Remove from heat.
3. 3 Place 1/4 cup white sugar and salt into the bowl of a stand mixer fitted with the paddle attachment; add milk mixture. Beat on low speed until sugar is just dissolved; let stand until warm.
4. 4 Beat in 1 cup flour, yeast mixture, and eggs on low speed until smooth. Gradually beat in remaining 3 cups flour until forms a soft dough.
5. 5 Continue beating dough on low speed until it pulls away from the sides of the bowl, 2 to 3 minutes.
6. 6 Turn out dough onto a well-floured work surface; knead until smooth and elastic, 2 to 3 minutes.
7. 7 Form dough into a ball; place into a large greased bowl and grease top of dough. Cover the bowl with waxed paper and let dough rise a warm place until doubled in volume, 1 to 1 1/2 hours.
8. 8 Punch down dough; roll out on a floured work surface until 1/2-inch thick. Cut out doughnuts with a 3 1/2-inch round doughnut cutter with a 1-inch center cutter. Let doughnuts rise on the work surface until very light and fluffy, 40 to 60 minutes.
9. 9 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
10. 10 Gently pick up and carefully drop doughnuts into the hot oil in batches of 2 or 3; fry until light golden brown, flipping once, about 2 minutes. Repeat with remaining doughnuts.
11. 11 Transfer doughnuts to paper towels to drain.
12. 12 Combine 1 tablespoon warm water and vanilla extract in a bowl; stir in confectioners' sugar to make the glaze. Spread a thin layer of glaze over warm doughnuts.

By Peggianne

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• baking powder
• baking soda
• buttermilk
• vanilla extract
• salt
• egg white
• vanilla frosting
• flake coconut
• red food coloring
• graham cracker
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Whisk flour, sugar, baking powder, and baking soda together in a large bowl until well combined. Beat in buttermilk, vegetable shortening, vanilla, and salt until thoroughly combined. Beat in egg whites until incorporated. Pour batter into the prepared cups, filling each ⅔ full.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, about 30 minutes. Cool.
4. 4 Frost cupcakes with 1 frosting container; sprinkle tops with coconut.
5. 5 Place ½ remaining frosting package in a bowl; tint with red food coloring until pink. Set aside remaining ½ package white frosting for decorating.
6. 6 Break graham crackers into 48 individual cookies; cut each cookie carefully into a leaf shape pointed at both ends to make 48 ears. Cover each ear with reserved white frosting; frost inside of each ear shape with pink frosting. Stick 2 ears into each cupcake. Push 2 mini chocolate chips into tops of cupcakes below ears to make eyes; add a dot of pink frosting to each cupcake for a nose.

By thepurplebaker

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cream of tartar
• baking soda
• salt
• margarine
• white sugar
• egg
• vanilla extract
• cream cheese
• banana
• lemon juice
• blueberry
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cream of tartar, baking soda, and salt in a bowl; set aside.
3. 3 Mash vegetable shortening and margarine together in a large bowl until thoroughly combined; beat in 1 ½ cups sugar, eggs, and 1 teaspoon vanilla extract. Stir in flour mixture until forms a workable dough; spread into a rectangle shape on an ungreased 12x17-inch baking sheet.
4. 4 Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Cool completely.
5. 5 Meanwhile, mash cream cheese with remaining each 1 cup sugar and 2 teaspoons vanilla extract in a bowl until smooth. Place sliced bananas in a separate bowl; gently toss with lemon juice to prevent browning.
6. 6 Spread cream cheese mixture over cookie base in an even layer to cover; smooth. Place blueberries in neat, closely spaced rows in a square in the upper left corner for the stars. Arrange alternating rows of sliced bananas and sliced strawberries across pizza for the stripes. Refrigerate leftovers.

By Marcy R

Ingredients

• ✓ vegetable shortening
• ✓ vegetable shortening
• marshmallow creme
• vanilla extract
• all-purpose flour
• white sugar
• butter
• milk
• salt
• baking soda
• cocoa powder
• cocoa powder
• all-purpose flour
• vanilla extract
• egg
• white sugar
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
2. 2 For cookies, beat 1/2 cup vegetable shortening, 2 cups milk, 2 cups sugar, the eggs, and 2 teaspoons vanilla extract together in a large mixing bowl until smooth and creamy.
3. 3 In a separate bowl, whisk 4 cups flour with 1/2 cup plus 2 tablespoons unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
4. 4 Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. Cookies will rise and expand a lot.
5. 5 Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
6. 6 To make the filling, place 1 cup milk in a microwave-safe measuring cup, and microwave until hot but not simmering, 1 to 2 minutes.
7. 7 Pour heated milk into a large mixing bowl. Add 1 cup room temperature butter, 1 cup vegetable shortening, 2 cups sugar, 2 tablespoons flour, 2 teaspoons vanilla extract, and marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
8. 8 To fill cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoons of frosting onto the flat bottom of a cookie. Top with the other cookie, flat-side down, and wrap the filled cookie in a sheet of plastic wrap. Place filled cookie in the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
9. 9 To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

By Teresa

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• butter
• ice water
• pear
• white sugar
• brown sugar
• lemon zest
• cinnamon
• salt
• flour
• cooking spray
• egg
• water

Instructions

1. 1 Mix flour and salt together in a food processor. Add cold butter and vegetable shortening; process until mixture resembles coarse crumbs. Mix in water 1 tablespoon at a time until a thick and sticky dough forms. Continue processing until dough forms a firm ball, about 15 minutes.
2. 2 Place dough in a bowl. Cover with a wet towel and refrigerate for at least 30 minutes.
3. 3 Combine pears, white sugar, brown sugar, lemon zest, cinnamon, and salt in a large bowl. Mix until thoroughly combined, about 10 minutes. Add 3 tablespoons flour and continue mixing until filling is thick and glossy.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a pie plate with cooking spray.
5. 5 Turn dough out onto a lightly floured work surface. Knead dough about 4 times. Separate into 2 even pieces. Flatten 1 piece for the bottom crust. Place in the pie dish with excess dough hanging over the sides. Sprinkle 1 tablespoon flour over the crust. Add pear mixture to just below the rim of the pie plate.
6. 6 Roll out second piece of dough and cut into thin strips. Lay 1/2 of the strips vertically over the pie. Place remaining strips horizontally on top. Fold overhanging dough over the edges of the strips to cover them. Press to seal with your fingers. Use the back of a fork to crimp the edge.
7. 7 Bake in the preheated oven for 15 minutes. Whisk egg and water together in a small bowl. Brush over the pie. Continue baking until top and edges are golden brown, about 45 minutes. Cool on a wire rack for 15 to 20 minutes before slicing.

By Tara R

Ingredients

• ✓ vegetable shortening
• lemon cake mix
• water
• vegetable oil
• egg
• butter
• lemon juice
• confectioners' sugar
• white chocolate
• cream cheese
• butter
• vanilla extract
• confectioners' sugar
• orange juice
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
3. 3 Spoon batter into the prepared muffin cups, filling them about 2/3 full.
4. 4 Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
5. 5 Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
6. 6 Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until filling is smooth. Set filling aside.
7. 7 Place white chocolate into a microwave-safe bowl; heat in microwave on high for 15 seconds and stir chocolate. Continue heating in 15 second intervals, stirring between heating until white chocolate is melted and smooth.
8. 8 For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
9. 9 Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
10. 10 Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
11. 11 Spoon lemon filling into the holes.
12. 12 Pipe cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

By Carlie O'Neal

Ingredients

• ✓ vegetable shortening
• shortening
• sugar
• egg
• vanilla
• all-purpose flour
• baking soda
• baking powder
• cream of tartar
• almondmilk
• decorator sugar
• sprinkles
• powdered sugar
• vanilla
• almondmilk
• food coloring

Instructions

1. 1 Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
3. 3 Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
4. 4 If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
5. 5 Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
6. 6 In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.

By Almond Breeze