Type what you have

Ingredients

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

Instructions

1. 1 In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.
2. 2 In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.
3. 3 Allow dough to rest in refrigerator 10 minutes before rolling out.

By TJ kun

Ingredients

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

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
2. 2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

By GINGER P

Ingredients

• ✓ shortening
• all-purpose flour
• baking powder
• salt
• nutmeg
• white sugar
• egg
• milk
• white sugar
• cinnamon
• margarine

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
2. 2 In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
4. 4 Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

By Betsy

Ingredients

• ✓ shortening
• white sugar
• all-purpose flour
• salt
• milk
• egg yolk
• vanilla extract
• water
• all-purpose flour
• salt
• egg

Instructions

1. 1 For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
4. 4 Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

By MYFBIL

Ingredients

• ✓ shortening
• water
• cake flour
• salt

Instructions

1. 1 Place shortening into a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
2. 2 Mix together flour and salt in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to the sides of the bowl. Refrigerate pastry before rolling it out.

By phaylock

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
• confectioners' sugar
• milk
• almond extract

Instructions

1. 1 Combine all ingredients in a mixing bowl. Beat on low speed of electric mixer until well blended and very smooth.

By Jean

Ingredients

• ✓ shortening
• self-rising flour
• milk

Instructions

1. 1 Combine and mix ingredients together. Pour out on floured waxed paper. Pat the dough out with your hands until dough is not sticky (add a little flour if necessary). Fold double. Cut biscuits with a biscuit cutter.
2. 2 Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

By Brenda

Ingredients

• ✓ shortening
• salt
• milk
• water
• all-purpose flour

Instructions

1. 1 In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
2. 2 Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
3. 3 Makes crust for one double crust pie.

By Ann Powell

Ingredients

• ✓ shortening
• devil's food cake mix
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Blend the above ingredients together with a pastry blender until mixed.
3. 3 Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
4. 4 Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
5. 5 NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

By John Crandall

Ingredients

• ✓ shortening
• confectioners sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2. 2 Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Ingredients

• ✓ shortening
• confectioners sugar
• salt
• vanilla extract
• heavy cream

Instructions

1. 1 Cream shortening until fluffy. Add confectioner's sugar and continue creaming until well blended.
2. 2 Add salt, vanilla, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.

By Rick Mazzuca

Ingredients

• ✓ shortening
• semi-sweet chocolate chip
• blueberry

Instructions

1. 1 Place chocolate in a microwave-safe glass bowl; microwave until melted and smooth, stirring frequently. (Or place chocolate in a metal bowl set over a pan of simmering water; heat until melted and smooth, stirring frequently.) Off heat, stir in shortening until melted.
2. 2 Line a baking sheet with waxed paper.
3. 3 Add blueberries to chocolate mixture; gently stir to coat. Spoon small clumps of coated blueberries onto the prepared baking sheet.
4. 4 Refrigerate until firm, about 10 minutes. Store in an airtight container in a cool place. These will last about two days.

By econo1943

Ingredients

• ✓ shortening
• white sugar
• egg
• vanilla extract
• all-purpose flour
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour and salt; stir into the creamed mixture until well blended. Drop by heaping spoonfuls onto the prepared cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven. When cookies have cooled, turn them over and look at the bottom to see the "brown rim".

By Sandi Holman

Ingredients

• ✓ shortening
• almond
• milk chocolate chip

Instructions

1. 1 Line a 9x13-inch baking pan with parchment paper; set aside.
2. 2 Toast chopped almonds in a skillet over medium heat, stirring often, until golden brown. Set aside.
3. 3 Place chocolate chips and shortening into a metal bowl set over a pan of simmering water until melted and smooth. Off heat, stir in ½ toasted almonds. Spread into the prepared baking pan; sprinkle with remaining ½ almonds. Chill until solid, about 30 minutes. Break into bite-sized pieces to serve.

By BUCHKO

Ingredients

• ✓ shortening
• milk chocolate chip
• raisin
• almond

Instructions

1. 1 Melt the chocolate and shortening together over medium-low heat. Stir until smooth. Remove the mixture from heat and stir in raisins and nuts. Drop cookies by tablespoon onto waxed paper. Chill and serve.

By Cindy Carnes

Ingredients

• ✓ shortening
• self-rising flour
• milk
• garlic salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a well-seasoned cast iron skillet with the shortening, and place it in the oven as it heats.
2. 2 Whisk together flour and milk in a bowl, making a thick but still runny batter.
3. 3 Remove the hot greased skillet from the preheated oven, and quickly sprinkle a pinch of garlic salt over the bottom of the skillet. Immediately pour in the batter, and sprinkle the top with a pinch of garlic salt.
4. 4 Return the skillet to the preheated oven and bake until cake is risen and the top is golden brown, about 20 minutes.

By jbrink1

Ingredients

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

Instructions

1. 1 Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. 2 Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. 3 Roll out dough, and put in a pie plate. Fill with desired filling and bake.

By Stephanie

Ingredients

• ✓ shortening
• vanilla pudding mix
• milk
• sugar

Instructions

1. 1 In a small saucepan, cook pudding mix and milk according to package directions. Remove from heat, cover and chill completely.
2. 2 Using an electric mixer, beat the shortening and sugar until doubled in volume, about 30 minutes. Gradually add the chilled pudding to the shortening mixture. Continue to whip until sugar is dissolved and you can not feel it with your tongue when you taste the filling.
3. 3 Use a pastry bag to fill the lady locks. Freeze or serve immediately.

By Debbie Druga

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the shortening, sugar and eggs until smooth. Stir in the anise extract. Combine the flour and baking powder; stir into the wet ingredients. Scoop out spoonfuls and roll into balls. Place balls 2 inches apart onto ungreased cookie sheets.
3. 3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Frost when cool if desired.

By Louise

Ingredients

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

Instructions

1. 1 Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
2. 2 Shape in walnut sized balls and flatten with the bottom of a glass.
3. 3 Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

By Susan Rains

Ingredients

• ✓ shortening
• water
• salt
• vanilla extract
• butter flavoring
• confectioners' sugar

Instructions

1. 1 With an electric mixer blend all ingredients until mixed.

By Amy Parsons

Ingredients

• ✓ shortening
• molasses
• vanilla extract
• all-purpose flour
• walnut
• confectioners sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, cream the shortening, molasses and vanilla until smooth. Stir in the flour and walnuts. Roll dough into 1 inch balls and place them about 2 inches apart on an unprepared cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven. Roll cookies in confectioners' sugar when cool.

By Crystal

Ingredients

• ✓ shortening
• butter
• vanilla extract
• confectioners' sugar
• milk

Instructions

1. 1 Beat butter and shortening together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat vanilla extract into the butter mixture. Add sugar, one cup at a time, beating on medium speed until fully incorporated. Add milk, one tablespoon at a time, beating on high until fully incorporated and you have frosting.

By Denise

Ingredients

• ✓ shortening
• butter
• milk
• vanilla extract
• confectioners sugar

Instructions

1. 1 Cream the butter and shortening together until smooth. Gradually add the sugar, milk, and vanilla extract. Mix until smooth.

By Jeannine

Ingredients

• ✓ shortening
• corn syrup
• salt
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla flavoring, then gradually mix in confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. 2 To use: Roll fondant out on a clean surface that has been dusted with confectioners' sugar until 1/8-inch thick. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

By Kelley

Ingredients

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

Instructions

1. 1 Put enough shortening in a deep skillet to fill about 1 1/2 inches and heat to 400 degrees F (200 degrees C).
2. 2 Mix milk, eggs, sugar, baking powder, and salt together in a bowl; slowly add flour, while continually mixing, until batter is smooth. Transfer batter to a squeeze bottle or funnel. Working quickly, squeeze or funnel batter into the hot oil, starting in the center of the skillet and moving bottle or funnel in a spiral shape.
3. 3 Fry funnel cake in the hot oil until lightly browned, 1 1/2 to 2 minutes per side. Transfer funnel cakes to a paper towel-lined plate using a slotted spoon.

By Benjaman Harre

Ingredients

• ✓ shortening
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in.
2. 2 Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.

By Martha

Ingredients

• ✓ shortening
• coffee bean
• milk chocolate chip
• dark chocolate chip

Instructions

1. 1 Line a 9x14-inch baking sheet with a silicone baking mat.
2. 2 Place coffee beans in a food processor and pulse a few times just until coarsely chopped.
3. 3 Melt milk chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted milk chocolate smoother; stir until smooth. Stir coffee beans into melted milk chocolate until coated.
4. 4 Pour milk chocolate mixture onto the prepared baking sheet, spreading mixture to the edges. Refrigerate.
5. 5 Melt dark chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, about 5 minutes. Add shortening to make melted dark chocolate smoother; stir until smooth. Remove from heat.
6. 6 Pour melted dark chocolate over refrigerated milk chocolate mixture, spreading evenly over the top. Refrigerate until set, 10 to 15 minutes.
7. 7 Peel the silicone mat from the bottom of the chocolate mixture and place onto a work surface. Cut into pieces using a sharp knife. The bark will crack and break as you go.

By What's for dinner, mom?

Ingredients

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

Instructions

1. 1 Stir milk, 4 1/2 tablespoons shortening, sugar, and salt together in a bowl. Cool until mixture is lukewarm.
2. 2 Pour water into a bowl and sprinkle yeast over the top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes; stir. Stir milk mixture into yeast mixture until smooth.
3. 3 Beat 2 1/4 cups flour into yeast mixture until smooth. Gradually stir in remaining flour until dough comes together.
4. 4 Turn dough out onto a lightly floured work surface and knead until dough is smooth and elastic, about 8 minutes. Place dough in an oiled bowl, brush with melted shortening, cover the bowl with a clean towel, and set in a warm place to rise until doubled in volume, about 2 hours.
5. 5 Punch dough down and form into 24 rolls. Place rolls on a lightly greased baking dish, cover with a towel, and let rise until doubled in volume, about 40 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Jeff