Recipes with vegetable shortening

Swedish apple cake with cinnamon, cloves, and chopped nuts, baked in a 9x13 pan with a brown sugar crumble topping. A dense, spiced fall cake loaded with fresh apples.

Whole wheat dinner rolls with oats, molasses, and honey for a dark, hearty crumb. Soft homemade yeast rolls with old-fashioned flavor, great for holidays and Thanksgiving.

Peanut butter balls dipped in melted chocolate get mini M&M irises pressed into the center for spooky Halloween eyeball treats that kids love making and eating.

Loaded oatmeal cookies with whole wheat flour, coconut, pecans, chocolate chips, and butterscotch chips. Vanilla pudding mix is the secret to extra-soft cookies.

Pink maraschino cherry layer cake with cherry juice in the batter, chopped nuts, and fluffy 7-minute icing. A retro party cake with a pretty blush color and sweet cherry flavor throughout.

Caramel nut thumbprint cookies combine cocoa dough rolled in pecans with gooey caramel centers. A holiday cookie-tray favorite with chocolate, nut, and caramel in one bite.

Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Soft orange oatmeal cookies with fresh orange zest, orange juice, nutmeg, and quick oats. A citrusy Southern-style drop cookie with a chewy, golden edge.

Maraschino heart cookies with a chocolate chip thumbprint center topped with a cherry. Heart-shaped Valentine's Day cookies that are as pretty as they are sweet.

This delicious pie contains raspberries and white chocolate which is perfect for the season!

Cappuccino pistachio shortbread wedges dipped in chocolate and rolled in chopped pistachios. A buttery coffee-flavored cookie that looks bakery-counter elegant with minimal effort.

Chewy molasses drop cookies loaded with candied fruit and warm spices like cinnamon, mace, nutmeg, and allspice. These colorful Christmas Jewels look like stained glass on a cookie platter.

Old-fashioned ginger cupcakes made with molasses, cinnamon, sour milk, and cake flour. Dark, spicy, and tender with a warm gingerbread flavor.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

A buttery, moist and delicious cake, whoever has it will definitely give you a big "wow".

Gluten free pumpkin cookies blend rice flour and potato starch with cinnamon, pumpkin puree, vanilla, and chopped nuts. Soft, cakey, dairy-free, eggless, allergy-friendly.

Smokey's sourdough chocolate chip cookies, a soft, chewy classic with a subtle tang from sourdough starter. Brown sugar and a butter-shortening combo keep them tender. A tasty use for sourdough discard.

Forget the store-bought cookie dough and learn how to make cookies from scratch—it's simple.

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.

Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

This decadent bread with a cinnamon taste is perfect in the morning. Can be served plain or toasted.

Beef Bourguignonne braised in red Burgundy wine with mushrooms, onions, thyme, and marjoram. A classic French stew with deep wine-soaked flavor and fork-tender beef chunks.

Sheepherder bread, a Basque-American sourdough leavened entirely with active starter. A simple six-ingredient loaf with chewy crumb and rustic crust traditionally baked in cast iron.

Moist date cake topped with brown sugar, pecans, and chocolate chips that melt into a crunchy, fudgy self-frosting as it bakes. One pan, no separate frosting needed.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.

Peanut butter bonbons are no-bake candy balls of chunky peanut butter and powdered sugar dipped in chocolate and rolled in chopped nuts. Six ingredients, no oven, no baking. Holiday cookie tray favorite.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Kentucky blackberry jam cake bakes a deeply spiced cake with blackberry jam, pineapple-soaked raisins, pecans, and warm cinnamon, nutmeg, and clove. Heirloom Southern holiday cake.

Peanut butter cookies rolled in sugar with a chocolate piece pressed into the center mid-bake. Chewy, nutty, and studded with melty chocolate.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

I have made this pie several times, and everytime is a hit. The pineapple and coconut is a great combination. Very tasty pie.

Moist, buttery and chocolaty cake looks so appealing as well. A perfect dessert when you have company coming over.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Large-format quiche baked in a 13x9 pan with a decorative pastry edge, three cheeses, and a creamy custard filling. Perfect for feeding a crowd at brunch.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Soft rolled molasses cookies with gentle ginger and cinnamon, topped with a simple egg white icing. Kid-friendly spice level and great for cookie cutters.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Annie Mae Jones' cornmeal muffins: pure cornmeal Southern muffins with buttermilk, baking soda, and a splash of butter, baked in pre-heated greased pans for crispy bottoms and tender centers.

Deluxe chocolate chunk walnut cookies with semi-sweet chunks and milk chocolate morsels in a chewy brown sugar dough. Bakery-style thick cookies with two kinds of chocolate.