Recipes with vegetable shortening

Chewy oatmeal raisin cookies with warm cinnamon and nutmeg spice. Classic rounds that require overnight chilling for the best texture and flavor development.

Oatmeal rocks are chunky, old-fashioned drop cookies loaded with oats, dates or raisins, and chopped nuts. A stiff-dough cookie with crunchy edges and a hearty, chewy bite.

A traditional Appalachian stack cake with six ginger-spiced layers sandwiched together with applesauce filling, then left to meld overnight.

Fa-la-la-la's are festive spritz-style cookies pressed into holiday shapes from a buttery shortening dough flavored with vanilla and almond extract. Christmas cookie classic.

Classic from-scratch pecan pie with a homemade flaky crust, corn syrup, butter, and pecan halves. No frills, no shortcuts. Just a gorgeous, gooey Southern pecan pie done right.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Black chocolate sponge cake: deep dark chocolate sheet cake with boiling-water batter trick, topped with creamy peanut butter frosting. Old-fashioned chocolate-peanut butter combo.

Braune Zucker Platzchen, traditional German brown sugar cookies with cinnamon, cloves, orange zest, raisins, and nuts. Spiced drop cookies that store well in airtight tins.

A traditional Slovak Christmas Eve soup of earthy mushrooms and tangy sauerkraut in a creamy milk roux, finished with browned butter onions and a dusting of paprika. Rustic, comforting, and meatless.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

Spiced applesauce cake baked right in mason jars, sealed while hot for shelf-stable storage. Loaded with raisins, pecans, cinnamon, and cloves. A brilliant homemade gift or emergency pantry treat.

Drop these easy blue corn dumplings right on top of simmering chili or stew. Five ingredients, 15 minutes of steaming, and you've got fluffy, earthy cornmeal dumplings with a gorgeous color.

A fruit-packed quick bread loaded with dates, raisins, candied cherries, and walnuts, moistened with applesauce and oats for bakery-style loaves.

A warmly spiced sheet cake made with sourdough starter, homemade burnt sugar syrup, golden raisins, and chopped nuts. Cinnamon, cloves, and nutmeg fill every bite with cozy autumn flavor.

Empress chocolate cake made with Ghirardelli ground chocolate and buttermilk for a rich, tender crumb. A classic two-layer cake with deep chocolate flavor and velvety texture.

Brazilian jubilee cookies blend instant coffee, cinnamon, and chopped Brazil nuts into a warm-spiced dough, then crown each warm cookie with a pressed chocolate kiss melted into a glossy frosting.

This Bacardi Double-Chocolate Rum Cake is a loaded Bundt with chocolate chips baked in, a rum-raspberry glaze soaked through, semi-sweet chocolate icing, and white chocolate drizzle on top. Triple-threat decadence.

Joe Frogger cookies from Marblehead, Massachusetts with molasses, rum, ginger, cloves, and nutmeg. Oversized, crackle-topped New England cookies with maritime history.

Moist date cake studded with chocolate chips and pecans, baked in one pan with a hint of cocoa. A nostalgic New England sheet cake that's simple to make and impossible to resist.

Soft drop cookies sweetened with honey instead of sugar, packed with plump raisins and a hint of warm nutmeg. Done in 30 minutes.

Griddle flat bread cooks fast on a hot skillet with just flour, shortening, water, and baking powder. A no-yeast, pan-fried bread that pairs beautifully with sautéed greens like escarole.

Made with sour milk and molasses, this moist, delicious bread just might make you become lucky!

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Pumpkin empanadas fold brandy-tender pastry around cinnamon-spiced pumpkin filling, bake golden, and get dusted with cinnamon sugar. Mexican Thanksgiving and fall dessert hand pie.

Crisp crust apple pie bakes thinly sliced apples in cinnamon sugar under a shortening-based pastry crust topped with more cinnamon sugar and butter pats. Cobbler-style with a shattering top.

This was a wonderful loaf of gingerbread. It was delicious.

Old-fashioned fig-filled cookies with a honey-sweetened butter dough, rolled into strips or sandwich rounds and baked until golden. Makes 5 dozen with two shaping options.

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Peanut butter bars for a crowd yields 8 dozen from three sheet pans. A big-batch recipe with a chewy, dense peanut butter cookie base dusted with powdered sugar.

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Traditional Italian anise pizzelle cookies pressed on a pizzelle iron with orange and lemon zest. A huge batch recipe that makes up to 20 dozen crisp, lacy waffle cookies.

A three-layer cake with two rich cocoa layers and one maple-walnut layer, all covered in homemade chocolate fudge frosting. Vermont cocoa cake is a New England showstopper.

If you entertaining your loved one tonight, try making this succulent chicken dish for dinner that will surely impress her!

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.

Apple cake with a cinnamon-nut streusel topping, chopped apples folded into a brown sugar batter with sour milk. A tender, spiced sheet cake for fall baking.

Jamaican beef patties with curried ground beef filling in a flaky turmeric-tinted pastry shell. Baked golden and freezer-friendly. Makes about 30 patties for parties or meal prep.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Devilish marshmallow cookies are chewy chocolate cookies topped with a melted marshmallow half and finished with a glossy chocolate frosting. Three-tier indulgence: cocoa cookie base, gooey marshmallow middle, and rich chocolate top.

Chocolate crinkle cookies with a frozen marshmallow surprise hidden inside, rolled in sugar and baked until they just crack. Fudgy, gooey, and fun for holiday baking.

A one-of-a-kind three-layer cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. The name says sorry but every bite says wow.

This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

It has eleven herbs and spices? The Original Recipe is now packaged in three different places. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. The way it is done in the restaurant is using dried eggs and milk in the flour along with a box of breading salt and the seasoning bag and a bag of breading flour.