Recipes with vegetable shortening
2,002 recipes
White Drop Cookie
Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.
Peanut Butter Cake
Peanut butter cake with a creamy peanut butter icing made from sugar, margarine, and hot water. A tender, nutty sheet cake with peanut butter in every layer.
Raisin-Cinnamon Doughnut
Baked raisin cinnamon doughnuts made from a biscuit-style dough with no frying. Brushed with melted butter and rolled in cinnamon sugar for a tender, old-fashioned treat.
Holiday Spice Cookies
Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.
Coconut-Filled Layer Cake
Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.
Shoo-Fly Pie with Whipped Cream
Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.
Pumpkin Cookies/Sue
A spicy cookie with a mealy, rather unusual texture.
Bubble Bread
Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.
Red Velvet Cocoa Cake
Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.
Honey Pecan Snaps
Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.
Waldorf Astoria Red Cake
Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.
Breakfast Cake
Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.
Vegetarian Ginger Snaps
Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.
Maple Syrup Nut Cake
Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.
Rhubarb Ripple
Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.
Hidden Treasures
Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.
Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.
Peanut butter cake with a creamy peanut butter icing made from sugar, margarine, and hot water. A tender, nutty sheet cake with peanut butter in every layer.
Baked raisin cinnamon doughnuts made from a biscuit-style dough with no frying. Brushed with melted butter and rolled in cinnamon sugar for a tender, old-fashioned treat.
Holiday spice cookies roll out paper-thin from a molasses-and-spice dough with cinnamon, cloves, ginger, nutmeg and allspice. Crisp cookie-cutter cookies for the December tins.
Four-layer coconut cake with coconut filling spread between each layer. A classic Southern layer cake made with shortening for a tender, fine crumb.
Shoofly pie with whipped cream, made with a corn syrup and molasses base, an egg-enriched filling, and a brown sugar crumb top. Sliced cool and topped with cold whipped cream.
A spicy cookie with a mealy, rather unusual texture.
Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.
Red Velvet Cocoa Cake made with buttermilk, cocoa powder, and vinegar for a tender, tangy crumb with that classic crimson color. A Southern layer cake staple.
Honey pecan snaps spiced with cloves, cinnamon, and ginger, rolled in sugar and baked golden. Crisp edges with a chewy, honey-sweet center.
Waldorf Astoria red velvet cake made with buttermilk, cocoa, and red food coloring, topped with a cooked flour frosting that tastes like whipped cream. The legendary original recipe.
Old-fashioned breakfast cake with a cinnamon-sugar streusel topping. A simple, not-too-sweet coffee cake made from pantry staples in about 40 minutes.
Vegetarian ginger snaps are rolled, cut-out spice cookies deep with molasses, ginger, cinnamon and nutmeg. Egg-free and dairy-free, rolled thin and baked low for a proper crisp snap.
Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.
Rhubarb ripple is an old-fashioned cobbler style dessert with tart baked rhubarb, a cinnamon stick, and a pecan-studded biscuit top. Rustic, deeply pink, and ideal with whipped cream or vanilla ice cream.
Cherry-stuffed cookies dipped in white and dark chocolate with chopped pecans. Each cookie hides a whole maraschino cherry inside a tender dough shell.
