2,027 shortening recipes

Homemade Pecan Sandies copycat recipe with finely chopped pecans in a buttery shortening-based dough baked until golden. A spot-on clone of the classic Keebler cookie.

Pinto bean bread, a soft yeast loaf made with mashed pinto beans for extra protein, fiber, and a dense, tender crumb. Rustic and surprisingly good for sandwiches.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

G.G. Kettler's pie crust uses the old-fashioned boiling water method: hot water beaten into shortening makes a tender, no-fail dough that rolls out easily and bakes up flaky. Makes enough for two double-crust pies.

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

All-purpose pie pastry combining vegetable shortening and butter for the best of both fats: shortening for tenderness, butter for flavor. Makes enough for two double-crust pies.

Meltaway coconut shortbread cookies with butter, shortening, and flaked coconut, sliced from a chilled log and dipped in powdered sugar. Crumbly, tender icebox cookies.

Cornmeal pie shell made with flour, cornmeal, and shortening. A sturdy, subtly sweet crust ideal for savory Southwest pies, quiches, or fruit tarts.

Brazilian-style sauteed collard greens (couve) for feijoada. Finely shredded collards cooked quick with onion in shortening, a traditional side for Brazil's national black bean stew.

Classic short pastry crust with cold butter and shortening cut into flour. The flaky, buttery, all-purpose pie shell that works for sweet pies, quiches, and tarts alike.

Hot water pie pastry using the whipped shortening method. Boiling water and milk create a smooth, easy-to-handle dough for a flaky two-crust pie without the fuss of traditional cold methods.

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

For a 9 inch pie Make sure you have cold ingredients, don't overwork the dough-it will make it tough, add ice water GRADUALLY-too much makes the crust tough, not enough makes it crack. The dough should just form clumps.

Fresh orange sections dipped in melted semi-sweet chocolate and chilled until set. A 3-ingredient elegant treat that takes 15 minutes of hands-on work.

A hilariously gross Halloween cake decorated to look like a head with frosting 'hair,' cherry eyes, and a fruit roll-up tongue. Kids go absolutely wild for this one. Easy box cake base.