555 shortening recipes

Vintage 1935 chocolate yeast bread with cocoa, pecans, and vanilla kneaded by hand and baked into a dark, fragrant loaf. A Depression-era recipe worth reviving.

Old-fashioned quick graham bread, a no-knead pioneer-style whole grain loaf with brown sugar, graham flour, and milk. Bakes up in an hour with no yeast or rising time required.

Master white bread recipe from 1941 with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A classic two-loaf recipe with three rises and a hot oven bake.

Homemade flour tortillas made with just flour, salt, lard, and water. Soft, blistered tortillas in three sizes from a 4-ingredient dough that beats anything store-bought.

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Classic double-crust blackberry pie with a flaky shortening crust and simple sugar-flour filling. No frills, just four cups of berries baked golden in a homemade shell.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Traditional Southern buttermilk biscuits rise tall and flaky thanks to chilled shortening and tangy buttermilk. The 30-minute classic that splits open to receive butter, jam, or sausage gravy.

Favorite never fail pie crust uses shortening, vegetable oil, and a touch of corn syrup for a tender, flaky crust that rolls out without tearing. Beginner-friendly and forgiving.

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.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.

Parslied buttermilk biscuits baked at 500F for a golden crust and fluffy, tender center. No rolling pin, no cutting, just hand-shaped drop biscuits with fresh parsley in under 30 minutes.

Coconut almond balls coated in milk chocolate with a whole almond on top. A homemade candy made with shredded coconut, corn syrup, and microwave melted chocolate.