Recipes with vegetable shortening
2,002 recipes
Four-In-One Cookies
Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.
Filled Devil Dogs
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
Filled Devil Dogs
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
Southern Peach Shortcake
Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.
Chocolate-Glazed Banana Cake
Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.
Farmer's Bran Bread
Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.
Chocolate Shortbread Logs
Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.
Mocha Zucchini Bread
Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.
Favorite Molasses Cookies
Old-fashioned molasses cookies spiced with ginger, cinnamon, and cloves. Rolled, cut, and baked with a sugar sparkle on top for soft, chewy results.
Fig Honey Cookies
Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.
Peanut Butter Loaf
Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.
Molasses Oatmeal Bread
Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.
Whole Wheat Pastry
Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.
Never Fail Pastry
Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.
Antebellum Rice Bread
Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.
Candy Cane Rolls
A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.
Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.
Southern peach shortcake with sliced peaches, almond extract, and cinnamon baked under a light biscuit topping. Diabetic-friendly with fructose instead of sugar.
Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.
Farmer's bran bread builds a sour-milk quick bread loaf from cut-and-stacked rectangles brushed with butter. Old-fashioned pull-apart fiber-rich loaf, homestead-kitchen classic.
Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.
Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.
Old-fashioned molasses cookies spiced with ginger, cinnamon, and cloves. Rolled, cut, and baked with a sugar sparkle on top for soft, chewy results.
Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.
Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.
Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.
Whole wheat pie crust made with a blend of whole wheat and white flour for a nutty, flaky pastry. A simple 5-ingredient dough that works for both filled pies and blind-baked shells.
Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.
Traditional Southern rice bread with cornmeal and cooked rice baked into tender, slightly crispy squares for a historic side dish that pairs beautifully with stews and greens.
A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.
