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
• candy corn
• peanut butter
• semisweet chocolate chip

Instructions

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

By Kelli Stovall

Ingredients

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

Instructions

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

By Paula

Ingredients

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

Instructions

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

By VeGangSta

Ingredients

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

Instructions

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

By Gina Ferraro Brown

Ingredients

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

Instructions

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

By mrs redmon

Ingredients

• ✓ vegetable shortening
• 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
• cream cheese
• white sugar
• almond extract
• egg
• white chocolate
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Combine cream cheese, sugar, and almond extract in a bowl and whip using an electric mixer on low speed until combined. Beat in eggs 1 at a time. Pour into the prepared pan.
3. 3 Bake in the preheated oven until set, 30 to 35 minutes. Remove from the oven and let cool for 1 hour; refrigerate for at least 3 hours more.
4. 4 Scoop cheesecake into small balls using a melon baller or a tablespoon-sized scoop. Place on a wax paper-covered cookie sheet. Freeze cheesecake balls, 8 hours to overnight.
5. 5 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening until consistency is smooth and easy to work with.
6. 6 Dip each cheesecake ball into chocolate to coat; replace on the cookie sheet. Garnish with sliced almonds while chocolate is still warm.
7. 7 Refrigerate for 2 hours before serving.

By wakeupwriting

Ingredients

• ✓ vegetable shortening
• peanut butter
• butter
• vanilla extract
• salt
• powdered sugar
• semi-sweet chocolate chip

Instructions

1. 1 Combine peanut butter, butter, vanilla, and salt in a large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until the mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
2. 2 Meanwhile, place chocolate chips and shortening in a microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until the mixture is smooth. Reheat as needed while coating peanut butter balls.
3. 3 Insert a toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

By Jif

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all purpose flour
• all purpose flour
• baking powder
• salt
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 With an electric mixer, cream together the sugar, vegetable shortening, egg, and vanilla extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until thoroughly combined. Drop the dough by teaspoons onto the prepared baking sheets.
3. 3 Bake in the preheated oven until very lightly browned, about 10 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.

By MissWriteForLife

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• baking soda
• salt
• white sugar
• pineapple
• egg
• lemon extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour, baking soda, and salt together in a bowl.
3. 3 Beat sugar, crushed pineapple, shortening, eggs, and lemon extract together in a bowl until thoroughly mixed. Add flour mixture to pineapple mixture; stir until just combined. Drop dough by teaspoonfuls 2 inches apart onto baking sheets.
4. 4 Bake in batches in the preheated oven until tops are lightly browned, 12 to 15 minutes per batch. Transfer to wire racks to cool.

By Linweather

Ingredients

• ✓ vegetable shortening
• confectioners' sugar
• walnut
• butter
• cream cheese
• white sugar
• almond extract
• vanilla extract
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sift the confectioners' sugar into a shallow bowl, stir in the walnuts, and set aside.
2. 2 Beat the shortening, butter, cream cheese, and sugar together in a bowl until the mixture is creamy and thoroughly blended. Mix in the almond extract, vanilla extract, and flour; stir to combine. Scoop up dough by rounded tablespoons, and roll into balls about 1 inch in diameter. Place the balls about 1 1/2 inches apart on ungreased baking sheets.
3. 3 Bake in the preheated oven until the cookies turn slightly golden at the edges, about 6 minutes. Let the cookies cool on the baking sheets for about 1 minute, then roll in the confectioners' sugar-walnut mixture while still a little warm.

By Mallory Brown

Ingredients

• ✓ vegetable shortening
• unsweetened chocolate
• white sugar
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt
• walnut
• confectioners' sugar

Instructions

1. 1 Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
4. 4 Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

By Icecreamman

Ingredients

• ✓ vegetable shortening
• butter
• brown sugar
• egg
• vanilla extract
• maple extract
• all-purpose flour
• salt
• chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
3. 3 Bake until the crust is set and lightly browned, about 15 minutes.
4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

By SFRYMAN

Ingredients

• ✓ vegetable shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• apricot jam

Instructions

1. 1 Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
3. 3 Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
4. 4 Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
6. 6 Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

By Abigail Porter Coyle

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• almondmilk
• pumpkin puree
• honey
• almondmilk
• egg
• pumpkin pie spice

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
3. 3 Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
4. 4 To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
5. 5 Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

By Almond Breeze

Ingredients

• ✓ vegetable shortening
• butter
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• cocoa powder
• salt
• peanut butter chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
3. 3 Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
4. 4 Bake in preheated oven until cookies are set, about 8 minutes.

By Liz Higgs McConkie

Ingredients

• ✓ vegetable shortening
• brown sugar
• orange peel
• milk
• egg
• all purpose flour
• vanilla flavor instant pudding mix
• pie filling mix
• baking powder
• chocolate chip
• pecan

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg.
3. 3 Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
4. 4 BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

By Crisco

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix rhubarb with 2 cups sugar in a large bowl and spread into the prepared baking dish; sprinkle rhubarb with raisins.
3. 3 Beat vegetable shortening with 2/3 cup sugar in a bowl; beat in eggs, one at a time, followed by vanilla extract. Whisk flour, baking powder, and salt together in another bowl. Gradually stir the flour mixture into the wet ingredients, alternating with milk, to form a smooth batter. Spread batter over fruit in baking dish.
4. 4 Bake in the preheated oven until rhubarb filling is bubbling and topping is set and golden brown, about 1 hour.

By ChefScharny

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• salt
• egg
• water
• water
• cornstarch
• white sugar
• salt
• lemon juice
• peach

Instructions

1. 1 Mix together the flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl, and pour it into a 1-cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers, until it holds together. Divide the dough in half.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth, and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved, and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 teaspoon of salt and lemon juice, if desired. Combine with the sliced peaches.
4. 4 Roll half the crust out on a floured surface in a rectangle shape about 12 by 20 inches, and fit the pastry into a 10x15-inch jelly roll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust, and place the top crust on the pie. Crimp and fold the edges to seal, and cut several slits into the top crust.
5. 5 Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.

By Jamie Nygaard

Ingredients

• ✓ vegetable shortening
• all purpose flour
• salt
• baking powder
• butter
• powdered sugar
• egg
• almond extract
• green food color
• vanilla flavored frosting

Instructions

1. 1 Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
2. 2 Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
3. 3 Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.

By Crisco

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• oat
• brown sugar
• salt
• rhubarb
• egg
• sugar
• all-purpose flour
• salt
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
3. 3 Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
4. 4 Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

By Sherri Staton Volkert

Ingredients

• ✓ vegetable shortening
• sugar
• margarine
• all-purpose flour
• citrus-flavored soda
• egg
• lemon extract
• vanilla extract
• confectioners sugar
• margarine
• citrus-flavored soda

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
2. 2 Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth. Mix flour, 6 fluid ounces citrus-flavored soda, eggs, lemon extract, and vanilla extract into the creamed mixture until well incorporated. Pour batter into the prepared tube pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour 15 minutes. Let cake cool for 10 minutes before turning cake onto a serving plate.
4. 4 Whisk confectioners' sugar, 2 tablespoons melted margarine, and 1 fluid ounce citrus-flavored soda together in a bowl until smooth; spread over cake.

By Tammy

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• cinnamon
• ginger
• clove
• baking soda
• salt
• sugar
• egg
• molasses
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined.
2. 2 In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.

By tamara

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
• cocoa powder
• baking soda
• salt
• brown sugar
• sugar
• butter
• egg
• vanilla extract
• water
• milk chocolate pieces

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sift flour, cocoa powder, baking soda, and salt together in a bowl and set dry ingredients aside.
3. 3 Cream brown sugar, shortening, white sugar, and butter together in a large bowl using an electric mixer. Mix at medium-high speed until creamy and light. Blend in eggs 1 at a time until thoroughly mixed. Add vanilla extract and water; blend thoroughly.
4. 4 Add dry ingredients to the butter-sugar mixture slowly while mixing until completely incorporated. Reserve 1/2 cup chocolate candy pieces and fold remaining candies into batter.
5. 5 Drop batter by rounded tablespoon onto ungreased cookie sheets. Press a few reserved candies onto the top of each cookie.
6. 6 Bake in the preheated oven until golden, 7 to 9 minutes. Cool on a baking rack.

By SweetArtistJenn

Ingredients

• ✓ vegetable shortening
• white sugar
• pancake mix
• cake flour
• baking powder
• buttermilk
• egg
• butter
• powdered sugar
• maple syrup
• bacon
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
2. 2 Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
3. 3 Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
5. 5 Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
6. 6 Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

By Tom Wilson

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• baking powder
• butter
• sugar
• egg
• applesauce
• milk
• vanilla extract
• lemon juice
• cocoa powder
• white sugar
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.
2. 2 In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
3. 3 In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
4. 4 Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.

By Carole

Ingredients

• ✓ vegetable shortening
• butter
• white sugar
• confectioners sugar
• baking soda
• cream of tartar
• salt
• egg
• vanilla extract
• all-purpose flour
• raspberry jam
• white chocolate chip
• red sugar sprinkles

Instructions

1. 1 Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
4. 4 Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
5. 5 Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

By SDSMarvin

Ingredients

• ✓ vegetable shortening
• brown sugar
• date
• apricot
• apricot nectar
• all-purpose flour
• baking soda
• salt
• vanilla extract
• brown sugar
• rolled oat

Instructions

1. 1 Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
3. 3 Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
4. 4 Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

By Judi Harris