Recipes with vegetable shortening

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it's a five-star dish, I would give it even more stars if I have a choice!

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.

This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.

Italian meatball cookies with warm spices, cocoa, raisins, nuts, and chocolate chips rolled into small round drops. A traditional Italian-American holiday cookie that looks like its dinner-table namesake.

Like the mixed drink but baked into a cake using vodka and Kahlua.

Old-fashioned blondie brownies with a deep brown sugar caramel base, chopped walnuts, and a single egg. No chocolate, no melted butter. Simple chewy bars made the traditional way.

Grandma's soft molasses cookies, an old-fashioned drop cookie with dark molasses, warm ginger and cinnamon, and a splash of cold coffee for tender old-school spice cookie flavor.

Fresh tomato cake with dark brown sugar, dates, raisins, nuts, and nutmeg topped with cream cheese frosting. A Southern heritage cake that uses ripe tomatoes for incredible moisture.

Tender, nutty cracked wheat muffins with a golden crust and wholesome chew. Quick to mix and baked in under 25 minutes for a fiber-rich breakfast or snack.

Fig raisin cake with brown sugar, cinnamon, and boiling water-soaked dried fruit baked into a dense, spiced loaf. An old-fashioned fruit cake with deep caramel flavor.

Three-layer mincemeat cake spiced with cloves, nutmeg, and cinnamon, studded with nuts, and covered in homemade caramel frosting. A rich, festive holiday cake from scratch.

Spiced prune whip cake with prune juice, cinnamon, nutmeg, and allspice baked in a tube pan. A moist, warmly spiced vintage cake that's a community favorite with over 100 reviews.

Prune whip spice cake with cinnamon, nutmeg, and allspice, topped with homemade prune butter frosting studded with chopped prunes and nuts. A vintage classic.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

Classic Williamsburg Inn Chicken and Dumplings recipe

Grandma's mincemeat cookies are a Christmas tradition: spiced dried-fruit filling folded into a tender shortening dough, dropped by the spoonful and baked golden in about 12 minutes.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Lightning-fast sheet cake with boiled cocoa mixture poured over flour and sugar, baked thin at high heat, then drenched in warm chocolate-nut frosting straight from the oven.

Wow! This was my first time making a cake from scratch, and boy and I glad I came across this recipe. Moist and rich I used cane sugar and added honey, and the resulting flavor was so unique and yummy! I paired it with chocolate-coconut frosting. HIGHLY RECOMMEND!

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

If you love pastries, you will adore this scrumptious snack that will have you reaching for more.