2,027 shortening recipes

Celebrate Christmas with this gum drop filled German fruit cake that kids love.

No need for Bisquick, this single skillet breakfast pie is quick, easy make from scratch and perfect for two.

Homemade flour tortillas with lard, warm milk, and baking powder. Five ingredients, no yeast, and the lard makes them pliable and flavorful in a way shortening can't match.

Frozen lard or shortening cut into flour creates the flakiest, most tender pie crust with a foolproof plastic bag rolling method that makes handling easy.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Beat the winter this year with a savory Chicken Pot Pie filled a variety of spices vegetables that can satisfy anyone's hunger!

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Quick johnnycakes from corn muffin mix: just thin the box batter slightly, fry on a hot griddle like pancakes. Crispy edges, tender corn-flavored center, ready in 15 minutes for breakfast or supper.

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

Granny's icebox sugar cookies sliced from a chilled log, sprinkled with sugar and nutmeg, and baked into crisp-edged, soft-centered rounds. The make-ahead slice-and-bake recipe with old-fashioned charm.

Round steak pounded with flour, browned, then slow-baked with sliced onions, tomatoes, and Worcestershire until fork-tender. Old-school comfort food over rice or mashed potatoes.

Overnight sourdough biscuits with tangy starter fermented into fluffy, tender layers. Rise twice for light texture and deep sourdough flavor.

Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.

Old-school chocolate layer cake with a tender, fudgy crumb thanks to the boiling water trick. Unsweetened chocolate, cake flour, and triple-sifted dry goods build classic bakery-style layers.

Nashville fried biscuits made from a yeasted dough with lard, dropped into hot fat until golden and puffy. A big-batch Southern recipe that freezes well for later.