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
• self-rising flour
• buttermilk
• butter

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Place flour into a large bowl. Cut in shortening with a pastry blender or two knives until crumbs are pea-sized. Stir in buttermilk with a fork just until moistened.
3. 3 Turn dough out onto a lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle with a thickness of 3/4 to 1 inch. Dip a 2-inch biscuit cutter in flour and cut out as many biscuits as you can. Gather dough scraps and roll together into a ball; pat out to the same thickness as before and cut out addtional biscuits.
4. 4 Transfer biscuits to a baking sheet, spacing them about 1 inch apart. (For softer biscuits, arrange so the edges almost touch.)
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and brush butter over top.

By White Lily

Ingredients

• ✓ vegetable shortening
• bacon
• wooden skewer
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. 2 Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. 3 Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. 4 Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30-second intervals until chocolate is melted and smooth, stirring after each interval.
5. 5 Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

By Denise

Ingredients

• ✓ vegetable shortening
• morel mushroom
• all-purpose flour
• salt

Instructions

1. 1 Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
2. 2 Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot.
3. 3 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
4. 4 Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

By Jonna

Ingredients

• ✓ vegetable shortening
• milk
• all-purpose flour
• sugar
• butter
• vanilla extract
• almond extract

Instructions

1. 1 Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
2. 2 Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

By Colleen Renzullo

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
• self-rising flour
• salt
• buttermilk
• butter

Instructions

1. 1 Preheat an oven to 475 degrees F (245 degrees C). Grease an 8-inch cake pan.
2. 2 Sift flour and salt together into a large mixing bowl. Make a dent in flour by pushing flour from center toward sides of bowl. Add 2 walnut-size lumps of shortening and a splash of buttermilk to the flour where you made the dent. Work the shortening into the flour using fingers in a twisting motion (rub thumb against pointer and middle finger motion) until the shortening is fully incorporated into the flour.
3. 3 Pour buttermilk into the flour about 1/4 cup at a time, continuing to work it in with your fingers until the buttermilk is completely incorporated into a sticky dough.
4. 4 Roll dough into 8 large balls and drop into prepared cake pan, working around the outside and putting the last one in middle to fill the pan. Press dough balls with back of fingers to flatten until they touch and are about 3/4- to 1-inch thick.
5. 5 Bake in preheated oven until the tops are golden brown, 15 to 20 minutes. Brush tops with melted butter.

By Hollinhead77

Ingredients

• ✓ vegetable shortening
• all-purpose baking mix
• salt
• paprika
• black pepper
• chicken
• cream of chicken soup
• milk
• all-purpose baking mix
• milk
• parsley
• poultry seasoning

Instructions

1. 1 Heat shortening in a large skillet over medium-high heat. In a medium bowl, stir together 1 cup baking mix, salt, paprika, and pepper. Coat chicken with mixture, and fry in shortening, turning until browned. Remove chicken to paper towels, and drain fat.
2. 2 Wipe out skillet, and return to stove. Stir soup and milk together in skillet. Place chicken in pan, and heat to boiling. Reduce heat to low; cover skillet, and simmer 45 minutes, turning chicken from time to time.
3. 3 Meanwhile, in a medium bowl, combine 2 cups baking mix, milk, parsley, and poultry seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering gravy. Cook uncovered for 10 minutes; cover, and cook 10 minutes more, until dumplings expand.

By Caryl

Ingredients

• ✓ vegetable shortening
• sugar
• water
• vegetable oil
• vanilla extract
• confectioners sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Ingredients

• ✓ vegetable shortening
• cooking spray
• self-rising flour
• corn meal
• sugar
• buttermilk
• buttermilk

Instructions

1. 1 Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
2. 2 Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl.
3. 3 Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet
4. 4 Bake 10 to 12 minutes or until golden brown. Serve warm.

By MarthaWhiteR

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
• ✓ vegetable shortening
• butter
• onion
• chicken breast
• chicken broth
• water
• all-purpose flour
• baking powder
• salt
• milk
• water
• cream of chicken soup
• salt
• black pepper

Instructions

1. 1 Make the chicken: Melt butter in a large pot over medium heat. Stir in onion and cook until translucent, about 5 minutes. Add chicken breasts, skin-side-down. Pour in chicken broth and just enough water to cover chicken. Increase the heat to high and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until chicken begins to fall off the bone, about 1 hour.
2. 2 Transfer chicken to a plate. Remove and discard skin and bones. Allow meat to cool.
3. 3 While the chicken is cooling, make the dumplings: Whisk flour, baking powder, and salt together in a mixing bowl. Work in 1/3 cup plus 2 tablespoons shortening with your fingers until mixture resembles coarse crumbs.
4. 4 Make a well in the middle and pour in milk; stir until a stiff dough forms. Turn dough out onto a floured surface and knead until smooth. Divide into 16 pieces.
5. 5 Make the soup: Add 2 cups water, condensed soup, salt, and pepper to the pot used to cook the chicken.
6. 6 Shred chicken, add to the pot, and bring to a boil over medium-high heat. Drop dumplings, one at a time, into soup. Cover, reduce the heat to medium-low, and simmer until dumplings are puffy and no longer doughy in the center, 10 to 20 minutes.

By staceywatts

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• baking powder
• water
• all-purpose flour

Instructions

1. 1 Whisk 1 ¾ cups flour, salt, and baking powder together in a large bowl. Cut in vegetable shortening using a pastry blender until the mixture resembles coarse crumbs.
2. 2 Form a well in the middle. Mix in hot water, working flour mixture and water together with a fork. Transfer to a cutting board.
3. 3 Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. 4 Flour the cutting board, cover dough with the bowl, and let rest for 15 minutes.
5. 5 Cut dough into eight equal parts; cover until needed. Roll out dough balls by hand or with a tortilla press.
6. 6 Heat a large skillet over medium-high heat. Place 1 tortilla in skillet; cook until begins to bubble, about 1 minute. Flip tortilla; cook 1 minute more. Flip again and cook 1 minute more. Repeat with remaining tortillas.

By John Mitzewich

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• butter
• confectioners sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, butter, confectioners' sugar, and vanilla extract in a bowl until smooth. Reserve ¼ chocolate chips; stir remaining ¾ chips into dough until evenly distributed. Roll dough into 24 small logs; place on a baking sheet.
3. 3 Bake in the preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool on the baking sheet for 10 minutes before transferring cookies to a wire rack to cool completely.
4. 4 Melt shortening in a small saucepan over medium-low heat; stir in reserved ¼ chocolate chips until melted, about 5 minutes. Dip cookies into melted chocolate; return to the baking sheet. Refrigerate until firm.

By patticake

Ingredients

• ✓ vegetable shortening
• self-rising flour
• water
• blackberry
• syrup
• white sugar
• self-rising flour
• butter
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut the shortening into 2 cups of self-rising flour in a bowl with a pastry cutter until the shortening forms small pieces the size of peas. Add the water, 1 tablespoon at a time, just until the dough holds together and is workable. Divide the dough into 2 balls. On a well-floured surface, roll out a dough ball into a piece about 9 inches square and 1/4 inch thick. Lay the dough into the bottom of a 9x9-inch baking dish.
3. 3 In the same bowl you used to mix the dough, pour the blackberries with their juice, 3/4 cup of sugar, and 1/3 cup of self-rising flour. Mix until the sugar has dissolved, and pour the filling over the crust. Roll out the remaining dough ball into a square about 9 inches square, and cut the dough into strips. Lay the strips over the filling. Cut the butter into thin slices, and lay the slices over the strips of dough. Sprinkle with 1/4 cup of sugar.
4. 4 Bake in the preheated oven until the top crust is golden brown and the filling is bubbling, 30 to 40 minutes.

By Stacy McVay

Ingredients

• ✓ vegetable shortening
• sugar
• egg
• salt
• all-purpose flour
• baking powder
• maraschino cherry
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Beat sugar, shortening, eggs, and salt together in a large bowl with an electric mixer until well combined.
3. 3 Whisk flour and baking powder together in a medium bowl; add to shortening mixture in 2 or 3 additions, alternating with maraschino cherry juice, mixing well after each addition.
4. 4 Cut each cherry into 4 pieces; stir into batter with pecans. Spoon batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Run a table knife around the edges to loosen and invert loaf onto a wire rack; cool completely.

By CHenson

Ingredients

• ✓ vegetable shortening
• cooking spray
• soy milk
• white sugar
• salt
• vanilla extract
• all-purpose flour
• cornmeal
• baking powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
2. 2 Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
3. 3 Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By Arielle

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• white sugar
• baking powder
• cream of tartar
• salt
• egg
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.

By IMACOOKY1

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
2. 2 Whisk flour, baking powder, and salt together in a bowl. Set aside.
3. 3 Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract until smooth. Mix in flour mixture, alternating with milk, until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

By Kaylene

Ingredients

• ✓ vegetable shortening
• butter
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• pecan
• raspberry jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter, shortening, and brown sugar in a large bowl with an electric mixer until smooth and creamy. Beat in egg yolks and vanilla until incorporated. Add flour 1 cup at a time, mixing briefly after each addition. Mix in salt.
3. 3 Beat egg whites lightly in a small bowl; transfer pecans to a shallow bowl. Pinch off and roll dough into 1-inch balls. Dip each dough ball in egg white, then roll in pecans to coat. Place cookies on an ungreased baking sheet. Use your thumb to form an indention on the top of each cookie and spoon a small amount of raspberry jam into the hollow.
4. 4 Bake in the preheated oven until very lightly browned, 10 to 12 minutes.

By Becca Crumrine

Ingredients

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

Instructions

1. 1 Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
3. 3 Add yeast mixture and egg.
4. 4 Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
5. 5 Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
6. 6 Place dough into a lightly greased bowl and turn once to coat all sides with oil.
7. 7 Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.
8. 8 Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
10. 10 Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
11. 11 Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

By Derrick Van Hoeter

Ingredients

• ✓ vegetable shortening
• apple
• white sugar
• cinnamon
• all-purpose flour
• salt
• water
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Place apples into a saucepan with sugar and cinnamon, and bring to a simmer over low heat. Cook apples, stirring frequently, until soft, about 10 minutes; mash apples with a fork to form a chunky applesauce. Set the apple filling aside.
2. 2 Whisk flour and salt together in a bowl; cut in shortening with a pastry cutter until the mixture resembles coarse crumbs. Stir in water until the dough is moistened, and knead several times just until dough holds together. Place dough onto a floured surface, pat into a round, and roll out 1/8-inch thick. Use a large round cookie cutter (4 inches in diameter) to cut the dough into 8 rounds.
3. 3 Place a heaping tablespoon of apple filling onto the center of a dough round, and use your finger to moisten the edge of the crust with cold water. Fold the dough over the filling, and crimp the edges with a fork to make a half-moon-shaped pie. Repeat with remaining dough and filling.
4. 4 Pour the oil into a skillet over medium-high heat, and gently lay 2 or 3 pies into the hot oil. Fry to a golden brown color, 2 to 3 minutes per side. Drain the pies on paper towels. Sprinkle a pinch of confectioners' sugar over each pie to serve. Allow to cool for at least 10 minutes before serving.

By hobbyzu

Ingredients

• ✓ vegetable shortening
• butter
• white sugar
• vanilla extract
• all-purpose flour
• baking powder
• walnut
• raspberry jam
• white chocolate

Instructions

1. 1 Beat butter, sugar, and vanilla extract together in a bowl until smooth and creamy. Combine flour and baking powder in a separate bowl; gradually beat into butter mixture until dough is smooth. Fold in walnuts. Refrigerate dough for 1 hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roll dough into 72 small balls and place 2 inches apart onto baking sheets. Press centers of balls using your thumb to form small wells; fill wells with jam.
4. 4 Bake in the preheated oven until cookies are light golden brown, about 18 minutes.
5. 5 Cool cookies on baking sheets for 5 minutes; transfer to wire racks to cool completely.
6. 6 Meanwhile, place white chocolate and shortening in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted; drizzle over cookies.

By Sharon

Ingredients

• ✓ vegetable shortening
• brown sugar
• egg
• water
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream sugar and vegetable shortening with an electric mixer in a large bowl until fluffy. Mix in 1 egg until incorporated. Beat in remaining egg along with water and vanilla until well combined.
3. 3 Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto the ungreased baking sheets.
4. 4 Bake in the preheated oven until cookies are set, 7 to 9 minutes. Cool for 2 minutes on the baking sheets; transfer cookies to wire racks to cool completely.

By Marco

Ingredients

• ✓ vegetable shortening
• beef rump roast
• salt
• black pepper
• all-purpose flour
• onion soup mix
• water
• potato
• onion
• water

Instructions

1. 1 Season roast on all sides with salt and pepper; coat with flour (reserve leftover flour for gravy).
2. 2 Melt shortening in a pressure cooker over medium-high heat. Add roast; brown on all sides. Sprinkle onion soup mix over roast. Pour in at least 2 cups water (add 1 to 2 cups more if roast is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer).
3. 3 Seal the lid; bring the cooker to full pressure over high heat. Reduce the heat to low, maintaining full pressure; cook 1 1/2 to 2 hours.
4. 4 Release the pressure; test for doneness (the meat should be fork-tender). Add potatoes and onions, making sure vegetables are submerged in cooking liquid. (You may need to rearrange roast and place on top of vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
5. 5 Reduce heat to low, maintaining full pressure; cook for 10 minutes. Release the pressure; transfer roast and vegetables to a serving platter.
6. 6 To make gravy, bring cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk into boiling cooking liquid. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

By jenonymous

Ingredients

• ✓ vegetable shortening
• cooking spray
• brown sugar
• egg
• milk
• vanilla extract
• all purpose flour
• salt
• baking soda
• granola
• semi-sweet chocolate chip

Instructions

1. 1 Heat oven to 350 degrees F. Coat baking sheets with no-stick cooking spray.
2. 2 Beat shortening and brown sugar in large bowl with electric mixer on medium speed until creamy. Beat in eggs, milk and vanilla. Combine flour, salt and baking soda in medium bowl. Add to egg mixture. Mix well. Stir in granola and chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheets.
3. 3 Bake 9 to 10 minutes or until bottoms are lightly browned. Cool 2 minutes. Remove to wire rack to cool completely.

By Crisco

Ingredients

• ✓ vegetable shortening
• strawberry
• sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• whipped cream

Instructions

1. 1 Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
3. 3 Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.
5. 5 Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

By MALIA2

Ingredients

• ✓ vegetable shortening
• sugar
• milk
• egg
• vanilla extract
• all-purpose flour
• salt
• baking soda
• butter
• confectioners' sugar
• vanilla extract
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat vegetable shortening, white sugar, 1/4 cup milk, eggs, and 1 teaspoon vanilla extract together in a bowl. Whisk flour, salt, and baking soda in a separate bowl. Slowly beat flour mixture into shortening mixture to make a smooth dough.
3. 3 Roll dough out 1/4-inch thick on a floured work surface and cut into shapes. Arrange cookies on baking sheets.
4. 4 Bake in the preheated oven until cookies are firm, about 10 minutes. Let cool.
5. 5 Beat butter, confectioners' sugar, 1 1/2 teaspoon vanilla extract, and 2 tablespoons milk in a bowl with an electric mixer on high speed until frosting is spreadable and slightly fluffy. Frost cooled cookies.

By Ashley Bluth

Ingredients

• ✓ vegetable shortening
• all-purpose flour
• salt
• black pepper
• beef round steak
• water
• tomato
• onion
• green pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
3. 3 Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed.
4. 4 Cut steak into 6 pieces.
5. 5 Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
6. 6 Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper.
7. 7 Simmer until vegetables are tender, about 30 more minutes.

By Chuck Schmahl

Ingredients

• ✓ vegetable shortening
• molasses
• brown sugar
• water
• all-purpose flour
• baking soda
• cinnamon
• clove
• allspice
• ginger
• salt
• cooking spray

Instructions

1. 1 Combine molasses, brown sugar, and shortening in a large bowl; beat with an electric mixer until smooth and creamy. Add cold water and blend until smooth. (Shortening may separate a bit; this is fine.)
2. 2 Sift together flour, baking soda, cinnamon, cloves, allspice, ginger, and salt in a separate bowl. Add flour mixture to molasses mixture, blending until incorporated and dough is soft. Shape dough into 2 balls and place in the refrigerator until chilled, 10 to 15 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
4. 4 Working in batches, place one ball of chilled dough on a lightly floured surface and roll to 1/4-inch thickness, or 1/2-inch thickness for softer cookies. Cut out cookies with desired cookie cutters and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough.
5. 5 Bake cookies in the preheated oven until edges are firm, 12 to 13 minutes. Transfer to a wire rack immediately after baking to cool. Allow to cool completely if frosting.

By KStar