Type what you have

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
• butter
• salt
• ice water

Instructions

1. 1 Gather the ingredients.
2. 2 Measure flour into the processor with the regular blade attached. Add chilled and cubed shortening and unsalted butter. Add salt, close the lid, and pulse three times with three counts per pulse to lightly mix the ingredients.
3. 3 With the motor running, pour ice water into the food processor bowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
4. 4 Transfer the crumbly dough into a bowl, and form it into a ball with your hand, squeezing it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water.
5. 5 Wrap dough in wax paper or plastic wrap; chill dough in the refrigerator for at least 30 minutes before using in your favorite pie recipe.

By Charlotte

Ingredients

• ✓ shortening
• all-purpose flour
• salt
• egg
• white vinegar
• water

Instructions

1. 1 Mix flour and salt in a large bowl until evenly combined. Cut shortening into flour mixture in the bowl with a pastry blender until pea-sized crumbs form, about 3 to 5 minutes.
2. 2 Lightly beat egg, vinegar, and water together in a small bowl until well combined.
3. 3 Gradually stir egg mixture into flour mixture in the bowl with a fork until dough forms a ball. Add liquid 1 tablespoon at a time; you may not use all of it.
4. 4 Gently roll dough on a lightly floured surface until desired thickness is reached, about 2 to 3 minutes. Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes or up to 2 days.

By Ron Schmaeman

Ingredients

• ✓ shortening
• sugar
• corn syrup
• water
• egg white
• butter
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
2. 2 When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
3. 3 Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
4. 4 To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

By YummyBaker

Ingredients

• ✓ shortening
• all-purpose flour
• sugar
• milk
• anise oil
• sesame seed

Instructions

1. 1 Combine flour and sugar in a bowl. Cut in shortening with a pastry blender-or work with your hands - until mixture resembles coarse meal.
2. 2 Add anise oil (optional) small amount for it is very strong, to 1/2 cup of the milk and add to flour mixture. Gradually add more of the milk mixing until dough holds together.
3. 3 Pull off small portions of dough and roll between palms of the hands into a roll about finger size. Roll in sesame seeds. Seeds stick better if put in sugared water and taken out and put on a clean lintless cloth. Roll on cloth with seeds, then flatten out too about 1/4-inch thickness. Cut into 2 inch strips, place on ungreased baking sheet.
4. 4 Bake at 350 degrees F (180 degrees C) for 20 to 25 minutes, or until golden brown. Remove, cool completely, then store in an airtight container.

By Connie Lombardo

Ingredients

• ✓ shortening
• ✓ shortening
• all-purpose flour
• baking powder
• egg
• white sugar
• anise seed
• vanilla extract

Instructions

1. 1 Preheat pizzelle iron according to manufacturer's instructions.
2. 2 Mix flour and baking powder together in a bowl.
3. 3 Combine eggs and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until well-blended. Add 3/4 cup plus 2 tablespoons shortening and beat until blended. Add flour mixture and mix on medium speed until incorporated. Fold anise seeds and vanilla extract into batter with a spatula.
4. 4 Drop a teaspoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds, or a few seconds longer for darker pizzelle.

By tcasa

Ingredients

• ✓ shortening
• water
• active dry yeast
• salt
• sugar
• italian seasoning
• all-purpose flour

Instructions

1. 1 Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
3. 3 Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
4. 4 Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

By copetenn

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• milk
• egg
• baking powder
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flour, sugar, shortening, milk, eggs, baking powder, and almond extract in a bowl by hand until smooth.
3. 3 Form dough into a 1-inch thick log. Cut small portions and roll into 3-inch long pieces, then shape into "S" shapes. Place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By mrsjohnson

Ingredients

• ✓ shortening
• ✓ shortening
• semisweet chocolate
• unsweetened chocolate
• chickpea
• sugar
• cinnamon
• date
• walnut
• egg
• all-purpose flour
• white sugar
• salt
• confectioners' sugar

Instructions

1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg
• orange juice
• milk
• anise extract
• lemon extract
• date
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• salt
• egg
• white wine
• ricotta cheese
• egg
• white sugar
• vanilla extract
• vegetable oil

Instructions

1. 1 In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes.
2. 2 In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape and press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying.
3. 3 In a large heavy skillet, heat oil, one inch deep, to 365 degrees F (180 degrees C).
4. 4 Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

By Valerie

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• milk
• vanilla extract
• milk
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, stir together the flour, sugar, baking powder and salt. Blend in butter and shortening until the mixture resembles coarse meal. Make a well in the center and add eggs, 1/4 cup of milk and vanilla. Mix until a soft dough forms. Divide the dough into 4 pieces. Roll each piece out into a long snake 1/2 inch in diameter. Cut snakes into 2 inch pieces. Dip each piece in remaining milk, then roll in sesame seeds. Place 1 inch apart onto the prepared cookie sheets.
3. 3 Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool on wire racks.

By Rosaria

Ingredients

• ✓ shortening
• ✓ shortening
• egg
• white sugar
• vanilla extract
• ricotta cheese
• semisweet chocolate chip
• all-purpose flour
• sugar
• baking powder
• egg
• vanilla extract
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Beat eggs, sugar, and vanilla together in a large bowl. Stir in ricotta cheese and chocolate chips; set aside.
3. 3 To make the crust: Combine flour, sugar, and baking powder together in a large bowl; cut in shortening until mixture resembles coarse crumbs. Mix in beaten eggs and vanilla. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch, deep-dish pie plates. Roll out two dough balls and line the bottom and sides of each prepared pie plate. Try not to make the crust too thick, as it will expand during cooking. Roll the remaining two dough balls out into 10-inch circles. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel.
5. 5 Pour ricotta filling evenly into pie crusts. Start with the longest strips of dough and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust; brush lattice top with milk. Arrange foil on edges of crust.
6. 6 Bake in the preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until ready to serve.

By Misty

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• baking powder
• milk
• egg
• lemon extract
• blueberry
• egg
• ricotta cheese
• white sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2. 2 In a large bowl, stir together flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries.
3. 3 In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve.

By AuntieJ

Ingredients

• ✓ shortening
• all-purpose flour
• sugar
• salt
• cinnamon
• nutmeg
• egg white
• red wine
• oil
• ricotta cheese
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip
• orange peel

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
3. 3 Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
4. 4 To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.

By Lesa Caruso

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• sugar
• egg
• anise extract
• vanilla extract
• milk
• confectioners' sugar
• anise extract
• milk
• sprinkle

Instructions

1. 1 Combine flour, baking powder, and salt in a large bowl.
2. 2 Beat shortening and sugar together in a separate large bowl using an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons anise extract and vanilla extract. Slowly add 1 cup milk; beat until well combined. Stir in flour mixture until thick and creamy. Refrigerate dough, 30 minutes to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Coat a work surface and hands with flour. Take a quarter-sized piece dough; roll into a long sausage shape about the width of a pinky finger (cookies will puff up while baking). Form into desired shapes, such as "S" shapes, twists, candy canes, and letters. Place cookies on a baking sheet spaced about 1 ½ inches apart.
5. 5 Bake in the preheated oven until light golden, 12 to 15 minutes. Cool completely, about 1 hour.
6. 6 Place confectioners' sugar in a medium bowl; add 2 teaspoons anise extract. Stir in 2 tablespoons milk, 1 tablespoon at a time, until icing is thick, smooth, and creamy. Coat cookies with icing; top with sprinkles.

By LANAIAH

Ingredients

• ✓ shortening
• sugar
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• milk
• fig
• raisin
• orange
• apple
• pecan
• white sugar
• cinnamon

Instructions

1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo

Ingredients

• ✓ shortening
• all-purpose flour
• white sugar
• cinnamon
• marsala wine
• water
• white vinegar
• egg
• egg yolk
• egg white
• oil
• ricotta cheese
• confectioners sugar
• semisweet chocolate
• lemon zest

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa

Ingredients

• ✓ shortening
• almond
• all-purpose flour
• cocoa powder
• baking powder
• cinnamon
• salt
• sugar
• egg
• evaporated milk
• vanilla extract
• confectioners' sugar
• almond extract
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet.
2. 2 Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop.
3. 3 Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy.
4. 4 Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet.
5. 5 Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely.
6. 6 Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.

By Sam Scopellite

Ingredients

• ✓ shortening
• margarine
• white sugar
• egg yolk
• all-purpose flour
• baking soda
• buttermilk
• vanilla extract
• coconut
• pecan
• egg white
• cream cheese
• margarine
• confectioners' sugar
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Beat egg whites until they form stiff peaks.
3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Ingredients

• ✓ shortening
• white sugar
• butter
• egg
• all-purpose flour
• coconut
• buttermilk
• walnut
• baking soda
• vanilla extract
• cream cheese
• butter
• vanilla extract
• powdered sugar
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
2. 2 Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool 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 30 minutes.
5. 5 While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
6. 6 Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

By FAYLO

Ingredients

• ✓ shortening
• fig
• raisin
• orange zest
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ shortening
• butter
• white sugar
• egg
• ricotta cheese
• vanilla extract
• all-purpose flour
• baking powder
• baking soda
• milk
• butter
• confectioners' sugar
• lemon extract
• candy sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Beat 1 cup of butter and sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in ricotta cheese and vanilla. Combine flour, baking powder, and baking soda; stir into ricotta mixture.
3. 3 Drop cookie dough by rounded spoonfuls 2 inches apart onto prepared cookie sheets.
4. 4 Bake in the preheated oven until edge of cookies are golden brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet briefly before removing to a wire rack to cool completely.
5. 5 To make the frosting: Warm milk, 1/2 teaspoon of butter, and shortening in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

By Lisa

Ingredients

• ✓ shortening
• egg
• white sugar
• salt
• active dry yeast
• all-purpose flour
• milk
• butter
• egg
• candied fruit
• almond
• anise seed
• confectioners' sugar
• milk
• vanilla extract
• sprinkle

Instructions

1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Ingredients

• ✓ shortening
• vanilla extract
• pecan
• butter
• cream cheese
• cocoa powder
• confectioners sugar
• pecan
• coconut
• buttermilk
• cocoa powder
• baking soda
• all-purpose flour
• vanilla extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Ingredients

• ✓ shortening
• pecan
• vanilla extract
• confectioners' sugar
• margarine
• cream cheese
• pecan
• coconut
• all-purpose flour
• egg white
• vanilla extract
• egg yolk
• vegetable oil
• butter
• white sugar
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
2. 2 In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3. 3 In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
4. 4 Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. 5 To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

By Barbara

Ingredients

• ✓ shortening
• coconut
• walnut
• cream
• confectioners' sugar
• vanilla extract
• butter
• cream cheese
• all-purpose flour
• baking powder
• coconut
• vanilla extract
• egg
• white sugar
• butter
• baking soda
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Ingredients

• ✓ shortening
• pecan
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• pecan
• coconut
• pineapple
• egg white
• all-purpose flour
• vanilla extract
• almond extract
• egg yolk
• white sugar
• margarine
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Ingredients

• ✓ shortening
• pecan
• cream cheese
• salt
• vanilla extract
• cream of coconut
• butter
• powdered sugar
• pecan
• egg
• butter
• white sugar
• baking soda
• salt
• baking powder
• cake flour
• vanilla extract
• buttermilk
• coconut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
3. 3 Place coconut in a blender and grind into a fine powder.
4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
5. 5 Beat sugar, butter, and shortening until fluffy.
6. 6 Add eggs, one at a time.
7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
8. 8 Divide batter between the pans.
9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
13. 13 Place the other cake on top; coat with remaining frosting.
14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly

Ingredients

• ✓ shortening
• mozzarella cheese
• black pepper
• red pepper flakes
• chili powder
• cumin
• marjoram
• basil
• garlic powder
• oregano
• white sugar
• salt
• water
• tomato paste
• onion
• vegetable oil
• salt
• all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dough: Dissolve yeast in lukewarm water in a small bowl. Let stand until creamy, about 10 minutes.
3. 3 Combine flour, shortening, and salt in a large bowl; add yeast mixture and stir until dough comes together. Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes.
4. 4 Lightly oil a large bowl. Place dough into 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 45 minutes.
5. 5 Meanwhile, make the sauce: Heat oil in a small saucepan over medium heat. Add onion and sauté until tender, about 5 minutes.
6. 6 Stir in tomato paste, water, salt, sugar, oregano, garlic powder, basil, marjoram, cumin, chili powder, red pepper flakes, and black pepper; simmer for 15 to 20 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Divide dough in half. Roll each half into a 12-inch circle. Place dough onto two 12-inch pizza pans; cover with sauce and mozzarella cheese.
9. 9 Bake in the preheated oven until crusts are golden brown, about 20 minutes.

By MJUCHT