Skip to content

Type what you have

Cook with

shortening ×
German Honey Cookies
Dessert European

German Honey Cookies

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Heat sugar, butter, and honey in a saucepan over low heat, stirring until melted and combined. Remove from heat and let cool completely.
  3. 3 Whisk eggs, vanilla, baking soda, and ginger together in a large bowl. Gradually stir into the cooled honey mixture until well blended. Add flour, 1 cup at a time, mixing after each addition until a soft dough forms.
  4. 4 Drop dough by teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart.
  5. 5 Bake in the preheated oven until edges are golden brown, 12 to 15 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By Darlene

Dutch Cookies
Dessert European

Dutch Cookies

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 F (175 degrees C).
  2. 2 Cream together the butter, shortening, sugar and vanilla.
  3. 3 Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
  4. 4 Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
  5. 5 Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

By Tracy Larsen

Spritz Orange Crisps
Dessert European

Spritz Orange Crisps

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
  3. 3 Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
  4. 4 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

By Barb

Krusczyki
Dessert European

Krusczyki

4.4

Prep
Cook
Total

Instructions

  1. 1 In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.
  2. 2 Let dough rest for 10 minutes.
  3. 3 On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.
  4. 4 In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.
  5. 5 Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.
  6. 6 Dust finished cookies with confectioners sugar.

By SHARONA669

Fried Cookies
Dessert European

Fried Cookies

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
  2. 2 On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
  3. 3 Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
  4. 4 Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
  5. 5 Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.

By Rosina

Grandma's Aebleskevers
Dessert European

Grandma's Aebleskevers

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Beat egg whites in a bowl until stiff.
  2. 2 Mix flour, sugar, baking powder, and salt together in a second bowl. Mix in egg yolks, condensed milk, and shortening. Fold in egg whites.
  3. 3 Heat an aebleskiver pan over medium heat until hot. Brush each cup with a little melted butter using a pastry brush, then fill each with about 2 tablespoons of batter until almost full. Cook until they begin to bubble; flip over, allowing batter to fill the bottoms of the cups. Continue to cook, turning as needed, until golden brown. Repeat with remaining batter.

By Virginia Mott

Kolaczki
Dessert European

Kolaczki

4.0

Prep
Cook
Total

Instructions

  1. 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
  4. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

By Yvonne

Anise Waffle Cookies
Dessert European

Anise Waffle Cookies

4.5

Prep
15 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions. Whisk together flour, anise seed, and salt in a bowl.
  2. 2 In a separate bowl, mash the shortening until creamy, and stir with all of the sugar, eggs, and anise oil until thoroughly mixed. Stir the flour mixture into the wet ingredients to form a dough. Break off about 1 tablespoon of dough per cookie, and roll into 1-inch balls.
  3. 3 Spray the waffle iron with cooking spray. Place dough balls onto the iron, close the lid, and bake until the iron stops emitting steam and the cookies are lightly golden brown, 1 to 3 minutes. Check after about 1 minute. Remove the cookies from the iron and sprinkle with confectioners' sugar while still warm. Cool on wire rack.

By Shannon E

Kringla II
Dessert European

Kringla II

4.5

Prep
1500 min
Cook
5 min
Total
1505 min

Instructions

  1. 1 In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
  2. 2 Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
  3. 3 In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
  4. 4 Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
  5. 5 Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

By MBPG

Danish Pastry Apple Bars
Dessert European

Danish Pastry Apple Bars

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C.)
  2. 2 Combine flour and salt in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.
  3. 3 Beat egg yolk in measuring cup; add enough milk to make 2/3 cup total liquid. Stir into flour mixture until mixture is damp.
  4. 4 Divide dough in half. Roll one dough piece on a lightly floured surface; fit into a 9x13-inch pan.
  5. 5 Combine apples, brown sugar, white sugar, cinnamon and nutmeg in a separate large bowl; top dough with apple mixture.
  6. 6 Roll out remaining dough piece; place over apples. Seal edges; cut slits in top to vent.
  7. 7 Beat egg white till frothy; brush on crust.
  8. 8 Bake in the preheated oven until pastry is golden brown, about 50 minutes.

By Nancy

Traditional Pfefferneusse
Dessert European

Traditional Pfefferneusse

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, cream together the shortening and brown sugar until smooth. Mix in molasses, anise oil, and egg. Dissolve baking soda in hot water, and stir into the mixture. Combine the flour, salt, cinnamon, ginger and white pepper; blend into the molasses mixture until uniform. Knead for a minute until easy to work with. Shape dough into 1 inch balls, and place 1 inch apart onto ungreased cookie sheets.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, until slightly browned on the bottom. Do not over bake, or they will be very hard. Store cooled cookies in an airtight container at room temperature.

By DANICASB

Dutch Apple Cake
Dessert European

Dutch Apple Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7 x 11 inch baking pan. Set aside.
  2. 2 Sift flour, baking powder, and salt togerther in medium bowl.
  3. 3 Cream 1 cup sugar and shortening together in a large bowl until well combined. Beat in egg and vanilla extract until fluffy. Add flour mixture to butter mixture in batches, alternating with milk. Spread batter in the prepared pan.
  4. 4 Press apple chunks lightly into batter. Sprinkle top with remaining 1/4 cup sugar and cinnamon.
  5. 5 Bake in the preheated oven until apples are tender, 50 to 60 minutes.

By Carol

Welsh Cookies
Dessert European

Welsh Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
  2. 2 Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
  3. 3 Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
  4. 4 Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

By P Davies

Blueberry Pudding with Hard Sauce
Dessert European

Blueberry Pudding with Hard Sauce

3.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  2. 2 Cream together white sugar and shortening in a large bowl with an electric mixer until smooth; mix in egg until incorporated. Stir in milk. Sift in flour and baking powder; mix well. Fold in blueberries. Spread batter evenly in the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  4. 4 Beat together confectioners' sugar and butter in a medium bowl with an electric mixer until smooth. Beat in egg gradually, then stir in vanilla. Chill in the refrigerator until serving.
  5. 5 Serve chilled sauce over warm pudding.

By GOBLUEINGA

Polish Style Chocolate Cake
Dessert European

Polish Style Chocolate Cake

4.3

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and baking powder. Set aside.
  2. 2 In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then add the vanilla. Add the flour mixture alternately with the milk. Mix to combine.
  3. 3 Pour batter into a 9x13 inch pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. 4 Spread whipped topping over cooled cake and place sliced bananas on top. Store in refrigerator.

By Anna Lombard

Orange Drop Cookies II
Dessert European

Orange Drop Cookies II

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.
  3. 3 Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet.
  4. 4 Bake for 8 to 10 minutes.
  5. 5 Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies.

By BREADLADY10

Filled Cookies III
Dessert European

Filled Cookies III

4.6

Prep
20 min
Cook
12 min
Total
120 min

Instructions

  1. 1 In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm.
  2. 2 To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a floured surface, roll out dough to 1/4 inch thickness. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie. Press the edges together with a fork to seal. Repeat with remaining dough, spacing cookies 2 inches apart.
  4. 4 Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from cookie sheets to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!

By Amy Jo

Swedish Apple Cake
Dessert European

Swedish Apple Cake

4.4

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch baking dish.
  2. 2 Make cake: Beat together sugar and shortening in a large bowl until creamy. Beat in eggs and vanilla until well combined. Sift together flour, baking soda, cinnamon, nutmeg, and salt in a second bowl; gradually stir into egg mixture until incorporated. Fold in apples and walnuts until evenly blended. Spoon batter into the prepared baking dish.
  3. 3 Bake in the preheated oven for 40 minutes.
  4. 4 Make topping: Place brown sugar, milk, and margarine in a medium saucepan over medium-low heat. Stir to dissolve brown sugar and cook until margarine melts.
  5. 5 Remove cake from the oven and place it on a baking sheet to prevent spillovers. Pour topping over cake. Return cake and baking sheet to the oven and bake until a toothpick inserted into the center of cake comes out clean, about 20 minutes. Cool to room temperature before serving.

By Laura

Irish Potato Cake
Dessert European

Irish Potato Cake

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Sift flour, baking powder, cinnamon, cloves, nutmeg, and salt together into a bowl.
  3. 3 Cream sugar and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in flour mixture alternately with mashed potatoes and milk. Stir in walnuts and raisins. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours.

By nanniesue

Easy Apple Kuchen
Dessert European

Easy Apple Kuchen

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat milk, 1/4 cup butter, egg, and vanilla extract together in a large bowl until smooth. Stir in 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt until pie dough comes together. Spread evenly on a rimmed baking sheet.
  3. 3 Spread apples evenly over dough.
  4. 4 Stir 1 cup sugar, 1/4 cup melted butter, 1/4 cup flour, and cinnamon together in a medium bowl until topping is combined. Sprinkle topping over apples.
  5. 5 Bake in the preheated oven until apples are tender and topping is golden, about 40 minutes.

By pwsweet

Mum's Irish Apple Pie
Dessert European

Mum's Irish Apple Pie

4.7

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 To make the crust: Combine flours, sugar, and salt in a large bowl. Cut in butter and shortening with 2 knives or a pastry blender until mixture resembles coarse crumbs. Mix in sour cream and lemon juice until dough comes together; some lumps are okay. Divide dough in half and shape into 2 disks. Wrap each in plastic wrap and chill in the refrigerator for 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
  3. 3 Roll 1 dough disk out to fit the prepared 9-inch pie dish. Roll out remaining dough disk for top crust; set aside.
  4. 4 To make the filling: Place apples into crust in the pie dish. Stir together sugar, flour, and nutmeg in a small bowl; sprinkle over apples. Drizzle with lemon juice.
  5. 5 Brush outer edge of bottom crust with beaten egg. Cover with top crust; trim and crimp edges together. Brush top with beaten egg and cut 4 steam vents.
  6. 6 Bake in the preheated oven until golden brown, about 45 minutes. Allow pie to completely cool before serving.

By BRIANGREEN

Dobos Torte
Dessert European

Dobos Torte

4.8

Prep
30 min
Cook
60 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Have ready two 10-inch cardboard circles. Generously grease a 9-inch springform pan with some of the soft butter, and dust with flour.
  2. 2 To make the cake layers: Beat egg whites in a clean glass bowl with an electric mixer until frothy; gradually add 1 cup sugar. Continue to beat just until soft peaks form.
  3. 3 Beat yolks, milk, lemon zest, vanilla, and salt together in a separate bowl until lighter in color; fold mixture into egg whites. Sift flour over egg mixture, and fold in.
  4. 4 Spread 1 1⁄3 cups cake batter into the prepared pan. Bake in the preheated oven until small, brown spots begin to appear on cake, about 5 to 9 minutes. Remove cake from the oven, and remove layer from pan with a spatula. Dust cake lightly with flour, and place on a rack to cool. Grease pan again, and repeat this process until all of the cake batter is used, about 6 times more. Place the layers between wax paper, and cover with a towel. Chill cake layers for a few hours.
  5. 5 To make the chocolate buttercream: Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.
  6. 6 Layer the chilled layers on one of the cardboard rounds with the buttercream. Start with one layer; cover with the buttercream, and then press down with another layer to make a good seal. Repeat this with the remaining layers, but reserve one layer. Wrap the cake in plastic, and chill for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with the shortening, and place the last layer on it.
  7. 7 To make the caramel: Place 1 cup sugar into a non-stick skillet over medium heat. Allow sugar to cook until the edges look melted and brown. Begin stirring with a wooden spoon. Cook until the sugar become an amber color, and is smooth. Carefully pour the caramel over the top of the last layer, and spread to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow to cool slightly, and then retouch the indents with the knife again. Place layer onto a counter top dusted with sugar, and allow the caramel to cool completely.
  8. 8 Place some more buttercream on top of the chilled torte, and top with the caramel round. Frost the sides with the remaining buttercream. Chill the torte before serving.

By Kevin Ryan

Pfeffernusse Cookies
Dessert European

Pfeffernusse Cookies

4.8

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Place molasses, honey, shortening, and margarine in a medium saucepan over medium heat; stir until well combined.
  2. 2 Remove from heat and cool to room temperature; beat in eggs.
  3. 3 Combine flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, pepper, and salt together in a large bowl.
  4. 4 Add molasses mixture; stir until well combined. Refrigerate until chilled, about 2 hours.
  5. 5 Preheat the oven to 325 degrees F (165 degrees C). Roll dough into acorn-sized balls; place 1 inch apart on baking sheets.
  6. 6 Bake in the preheated oven until firm and slightly crackled, 10 to 15 minutes. Cool on the baking sheets briefly; transfer to a wire rack to cool completely.
  7. 7 Dust cookies with confectioners' sugar. Store in an airtight container.

By Thebeansma

Old-Fashioned Carrot Pudding
Dessert European

Old-Fashioned Carrot Pudding

4.6

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Gather all ingredients. Generously grease a pudding mold or coffee can.
  2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.
  3. 3 Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts.
  4. 4 Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.
  5. 5 Place pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat.
  6. 6 Remove from the mold.
  7. 7 To make the lemon sauce: Mix 3/4 cup of sugar, cornstarch, and salt in a saucepan. Stir in hot water, butter, lemon juice, and vanilla. Cook over medium heat until thickened.
  8. 8 Serve warm over the pudding.

By Carol Shorter Hicks

Homemade Chocolate Sandwich Cookies
Dessert

Homemade Chocolate Sandwich Cookies

4.6

Prep
Cook
Total

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

Chocolate Covered Blueberries
Dessert American

Chocolate Covered Blueberries

4.7

Prep
10 min
Cook
5 min
Total
15 min

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

Brown Rim Cookies
Dessert

Brown Rim Cookies

4.4

Prep
10 min
Cook
10 min
Total
20 min

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

Chocolate Almond Bark
Dessert American

Chocolate Almond Bark

4.3

Prep
5 min
Cook
10 min
Total
45 min

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

No Bake Cow Pies
Dessert

No Bake Cow Pies

4.4

Prep
Cook
Total

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

Lady Lock Filling II
Dessert

Lady Lock Filling II

4.2

Prep
45 min
Cook
Total
55 min

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