Type what you have

Ingredients

• ✓ shortening
• sunflower seed butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• ginger
• salt
• candied ginger
• dark chocolate
• sunflower seed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
3. 3 Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
4. 4 Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

By Alessandra Martellacci

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• baking soda
• cream of tartar
• butter
• white sugar
• egg
• vanilla extract
• candy sprinkle

Instructions

1. 1 Blend flour, salt, baking soda, and cream of tartar in a medium bowl. Combine butter, shortening, and sugar in a large bowl; beat with an electric mixer until smooth. Mix in egg and vanilla. Slowly add flour mixture to the sugar blend.
2. 2 Divide dough in 1/2 and form into two 2-inch diameter logs. Shake the candy sprinkles evenly over a sheet of waxed paper. Roll the dough logs over the sprinkles, making sure the sprinkles adhere to the sides. Wrap the logs in waxed paper and refrigerate for 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
4. 4 Remove 1 dough log from the refrigerator. Unwrap and place on a flat surface. Slice dough into 1/2-inch rounds and place on prepared cookie sheets. Rewrap and return any unused dough to the refrigerator; only slice it just as you are ready to place it on a cookie sheet.
5. 5 Bake in the preheated oven until the bottoms start to brown, 10 to 12 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.

By Kristine

Ingredients

• ✓ shortening
• white sugar
• pumpkin puree
• egg
• all-purpose flour
• whole wheat flour
• cream of tartar
• baking soda
• cinnamon
• nutmeg
• ginger
• allspice
• clove
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
2. 2 Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
3. 3 Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
4. 4 Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

By sueb

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• active dry yeast
• salt
• milk
• water
• egg
• ground beef
• onion
• butter
• cabbage
• salt
• black pepper

Instructions

1. 1 Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
2. 2 Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
3. 3 Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
4. 4 Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
5. 5 At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
7. 7 Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
8. 8 Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

By Khadija Danielle Provencher

Ingredients

• ✓ shortening
• brown sugar
• butter
• white sugar
• egg
• molasses
• heavy cream
• vanilla extract
• all-purpose flour
• rolled oat
• coconut flake
• baking powder
• salt
• jackfruit

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
3. 3 Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

By Adam Dovick

Ingredients

• ✓ shortening
• white sugar
• all-purpose flour
• baking soda
• salt
• butter
• cocoa powder
• coffee
• egg
• buttermilk
• butter
• cocoa powder
• milk
• confectioners sugar
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 1/2-inch jelly roll pan. Combine white sugar, flour, baking soda, and salt together in a bowl.
2. 2 Place 1/2 cup butter, shortening, 1/3 cup cocoa powder, and coffee in a microwave safe bowl. Heat in microwave for three minutes, stirring after each minute, until well blended. Whisk together the eggs and buttermilk in a bowl. Stir in the flour and cocoa mixtures, mixing until just combined. Pour mixture into the prepared pan.
3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 20 minutes.
4. 4 Heat the remaining 1/2 cup butter, 2 tablespoons cocoa, and milk in a saucepan over medium heat until combined, about 5 minutes, stirring often. Stir in the confectioners' sugar and vanilla extract until smooth. Pour the warm frosting over the hot brownies. Allow brownies to cool completely before slicing into bars.

By Zhora Autumn

Ingredients

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

Instructions

1. 1 Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
2. 2 Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
4. 4 Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
5. 5 Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

By Pam English

Ingredients

• ✓ shortening
• cinnamon
• vanilla extract
• confectioners sugar
• marshmallow cream
• salt
• water
• oat
• vanilla extract
• molasses
• egg
• white sugar
• brown sugar
• butter
• cinnamon
• salt
• baking soda
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine flour, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon cinnamon in a bowl.
3. 3 Combine butter, brown sugar, white sugar, eggs, molasses, and 1 teaspoon vanilla extract in a separate bowl; beat with an electric mixer until creamy and smooth. Stir in flour mixture until dough comes together. Stir in oats.
4. 4 Drop cookie dough onto the lined baking sheets, a few inches apart, using a 2-teaspoon cookie scoop.
5. 5 Bake in the preheated oven until edges are starting to brown, 7 to 10 minutes. Transfer to a wire rack to cool completely.
6. 6 Stir hot water and 1/4 teaspoon salt together in a small bowl until salt is dissolved. Let cool, about 5 minutes.
7. 7 Combine marshmallow cream, shortening, confectioners' sugar, 3/4 teaspoon vanilla extract, and 1/4 teaspoon cinnamon in a large bowl; beat with an electric mixer on high speed until fluffy. Mix in cooled salt water.
8. 8 Spread some of the filling on the back of 1 cooled cookie. Add another cookie to form a sandwich. Repeat with remaining filling and cookies.

By Kimberly

Ingredients

• ✓ shortening
• honey
• lemon juice
• prune
• water
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• orange juice
• vanilla extract

Instructions

1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
3. 3 Combine flour, baking powder, and salt together in a bowl.
4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Ingredients

• ✓ shortening
• oil
• wooden stick
• all-purpose flour
• self-rising flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• lard
• hot dog

Instructions

1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Ingredients

• ✓ shortening
• all-purpose flour
• baking soda
• salt
• water
• chicken
• seasoning salt
• water
• onion
• celery
• margarine
• salt
• pepper
• poultry seasoning

Instructions

1. 1 In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
2. 2 Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
3. 3 On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

By Sis T

Ingredients

• ✓ shortening
• all-purpose flour
• water

Instructions

1. 1 Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
2. 2 Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
3. 3 When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

By Zoe

Ingredients

• ✓ shortening
• potato
• half-and-half
• all-purpose flour
• salt
• sugar

Instructions

1. 1 Mix potatoes, shortening, and half-and-half in a bowl; cover with plastic wrap and let stand 8 hours or overnight.
2. 2 Combine flour, salt, and sugar with the potato mixture. Stir dough until uniform and form into 12 small balls.
3. 3 Place balls in refrigerator; remove one at a time to keep the rest cool. Roll dough out on a floured surface using a floured rolling pin, into a very thin circle slightly smaller than the diameter of your skillet. Use more flour as needed to prevent sticking.
4. 4 Heat a lefsa pan or skillet over medium-high heat. Cook the dough circle until bubbles form, about 1 minute; flip and cook until done, about 30 seconds.
5. 5 Repeat rolling and cooking steps with the remaining dough.

By KelleyJo Lancaster

Ingredients

• ✓ shortening
• all-purpose flour
• butter
• ice water

Instructions

1. 1 Combine flour, butter, and shortening in a food processor; pulse until crumbly. Mix in water, 1 tablespoon at at time, until dough is soft and pliable.
2. 2 Wrap dough in plastic wrap and refrigerate for at least 30 minutes before using.

By Piques

Ingredients

• ✓ shortening
• all-purpose flour
• baking soda
• sugar
• salt
• lard
• corn syrup
• buttermilk

Instructions

1. 1 In a large bowl, whisk together the flour, baking soda, sugar, and salt. Cut in the shortening with a fork, pastry blender, or by pinching between your fingers. Make a well in the center, and pour in the corn syrup and buttermilk. Stir with a sturdy spoon to form a soft dough. Divide the dough in half, and pat out into 3/4 inch thick circles on a floured surface. Cut each circle into 6 wedges.
2. 2 Heat a griddle over medium heat, and grease lightly with cooking spray or oil. Cook scones on each side, then stand them on edge, and cook all three edges. Cool on a wire rack.

By LAURSAVVY

Ingredients

• ✓ shortening
• milk
• yeast
• water
• brown sugar
• molasses
• salt
• rye flour
• bread flour

Instructions

1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

Ingredients

• ✓ shortening
• sugar
• honey
• egg
• vanilla extract
• baking soda
• ginger
• all-purpose flour

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

Ingredients

• ✓ shortening
• butter
• sugar
• all-purpose flour
• baking soda
• salt
• vanilla extract
• semi-sweet chocolate chip

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

Ingredients

• ✓ shortening
• white sugar
• brown sugar
• orange juice
• egg
• orange zest
• all-purpose flour
• salt
• baking soda

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

Ingredients

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

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes.
2. 2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with bubbles.
3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
5. 5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
6. 6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to a wire rack and cool.

By MARBALET

Ingredients

• ✓ shortening
• egg yolk
• sour cream
• vanilla extract
• salt
• butter
• all-purpose flour
• confectioners' sugar

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

Ingredients

• ✓ shortening
• egg
• white sugar
• brandy
• anise seed
• salt
• all-purpose flour
• vegetable oil
• confectioners' sugar

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

Ingredients

• ✓ shortening
• egg
• all-purpose flour
• sugar
• baking powder
• salt
• sweetened condensed milk
• butter

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

Ingredients

• ✓ shortening
• all-purpose flour
• egg yolk
• baking powder
• milk
• active dry yeast
• salt
• fruit jam
• confectioners' sugar

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

Ingredients

• ✓ shortening
• all-purpose flour
• anise seed
• salt
• white sugar
• white sugar
• egg
• anise oil
• confectioners' sugar

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

Ingredients

• ✓ shortening
• heavy cream
• sour cream
• white sugar
• egg yolk
• all-purpose flour
• baking powder
• baking soda
• vanilla extract

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

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• egg yolk
• milk
• apple
• brown sugar
• white sugar
• cinnamon
• nutmeg

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

Ingredients

• ✓ shortening
• brown sugar
• molasses
• anise oil
• egg
• baking soda
• water
• all-purpose flour
• salt
• cinnamon
• ginger
• white pepper

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

Ingredients

• ✓ shortening
• beef brisket
• bacon
• coffee
• salt
• butter
• garlic
• fatback
• sweet potato
• olive oil
• horseradish

Instructions

1. 1 Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.
2. 2 In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)
3. 3 Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.
4. 4 While you wait for the roast, stir together the olive oil and horseradish in a small saucepan. Cook over low heat for at least half an hour, then pour into a small bowl. This is the dipping sauce for the brisket.

By MATTBLOOM

Ingredients

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

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