Recipes with vegetable shortening

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Babe's Surprise Apple Pie skips the top crust and crowns thinly sliced apples with a buttery brown sugar crumble topping instead. Cinnamon, lemon juice, and a hot oven do the rest.

Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.

Four-ingredient peanut butter cookies using yellow cake mix as a shortcut. Just blend, roll, fork-press, and bake for golden cookies in 30 minutes flat.

Hungarian goulash soup: tender beef and potatoes in a brothy, deeply paprika-spiced base with caraway, marjoram, and a hint of lemon peel. The classic gulyas served as a hearty, soul-warming soup.

Tenderized round steak dipped in egg wash, coated in cracker crumbs, and pan-fried until golden, then braised low and slow under a tight lid. Southern-style chicken fried steak the way mama made it.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

Ground beef simmered with chili powder, tomatoes, bell pepper, and garlic, then finished with melted sharp cheddar stirred right in. A thick, cheesy one-skillet chili ready in an hour.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Texas-style chocolate sheath cake with buttermilk and a warm marshmallow-nut cocoa icing spread on while the cake is still hot. One pan, one hour, and feeds a crowd.

A layered cherry pie with amaretto-spiked cherry filling, silky almond cream custard, and stabilized whipped cream topped with white chocolate. A true Oregon gem.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.

Old-fashioned oatmeal cookies sandwiched with a thick, homemade date filling. A nostalgic cookie jar classic that makes 36 tender, fruit-filled treats.

Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.

Grandma's chocolate rum bundt cake soaked in raspberry-rum glaze and drizzled with melted chocolate and white vanilla icing. A boozy, showstopping dessert made easy with cake mix.

Homemade muffuletta bread with a sesame seed crust, made with bread flour and kneaded in a food processor. A round, crusty New Orleans loaf perfect for building the classic sandwich.

Oatmeal peanut butter drop cookies with plumped raisins, cinnamon, and vanilla. A hearty, old-fashioned cookie packed with oats and peanut butter flavor. Makes 3 dozen.

Sugar-free orange cookies for diabetic-friendly baking. Fresh orange juice and zest carry the citrus brightness, sugar substitute keeps them sweet, and buttermilk gives them a tender, soft-cake crumb.

Quick fig muffins with a tender crumb, sweetened naturally with California dried figs. A vintage gem recipe that turns stewed fruit into warm, wholesome breakfast treats in under 30 minutes.

Old-fashioned sour cream drop cookies that bake up soft and pillowy. Versatile enough for chocolate chips, raisins, nuts, or rolled and cut into shapes.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Rich buttermilk chocolate layer cake with melted chocolate and chopped nuts folded right into the batter. A from-scratch classic that bakes up tender and moist every time.

Sour cream raisin pie is a Midwestern farmhouse classic with plump raisins suspended in a nutmeg-spiced sour cream custard. Includes a from-scratch flaky pie crust made with shortening for tender, sturdy bite.

Ginger icebox cookies with molasses, three teaspoons of ground ginger, and a slice-and-bake method. Make the dough ahead, chill, and bake crisp rounds whenever you want fresh cookies.

Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.

Fluffy popcorn muffins made with ground popped corn folded into a simple batter. A quirky, fun twist on classic muffins that bakes up golden in 25 minutes.

Crunchy drop cookies loaded with oats, crispy rice cereal, coconut, and nuts. These chewy-crispy TV cookies are the ultimate snack for movie night or after-school munching.

Sauteed Breast of Cornish Game Hen with Herb Sauce recipe

Chewy cinnamon drop cookies packed with cooked raisins, walnuts, and brown sugar. A splash of grape juice concentrate adds a fruity depth you won't expect.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.

Classic chocolate refrigerator cookies made with real unsweetened chocolate. Shape the dough into a log, chill overnight, then slice and bake for 72 crisp, thin cookies.

Silken tofu replaces eggs and dairy in a tender, biscuit-style shortcake that's completely vegan yet still delivers the classic strawberry shortcake experience.

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

Whole wheat carrot oatmeal cookies fold shredded carrots, rolled oats, molasses and warm spices into hearty drop cookies. A lunchbox-friendly bake ready in 25 minutes.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Rich chocolate spritz cookies pressed through a cookie press into festive shapes. Unsweetened chocolate and shortening create crisp edges with tender centers in just 10 minutes.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Classic New York black and white cookies with soft, cakey rounds frosted half in vanilla fondant and half in chocolate. Bakery-style cookies made with cake flour for that signature pillowy texture.

Mexican polvoron cookies rolled in a cinnamon-chocolate-sugar coating while still warm. Tender, crumbly shortbread-style cookies with a hint of cinnamon baked low and slow.

Soft orange raisin bar cookies made with sour cream, ground raisins, and fresh orange zest. Finished with powdered sugar or orange icing for a citrus-sweet treat.

New Mexico spoon bread baked in a cast iron skillet with creamed corn, green chiles, and melted cheese. A custard-soft cornbread with Southwestern heat you slice like pie.

Old-fashioned cornbread sticks baked in a corn-stick pan with cornmeal, sour milk, and melted shortening. Crispy golden crust, tender crumb, and ready in 35 minutes.

Christmas paintbrush cookies are rolled sugar cookies painted with colored egg yolk paint before baking. A kid-friendly holiday project where designs bake right into the cookie surface.

Cheesy Southwestern spoon bread with creamed corn, green chiles, and cheddar baked golden in one pan. This custardy cornbread side is somewhere between cornbread and a savory pudding, and it goes with everything.