375 vegetable shortening recipes

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Enjoy the Autumn season with these scrumptious muffins that don't take long to make!

Become a champion with these soft, delicious cookies that will keep people reaching for the cookie jar.

Strawberry upside-down cake with marshmallows, frozen berries, and strawberry gelatin baked into the batter. This easy sheet cake flips to reveal a jammy strawberry top.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

This recipe makes soft, fat sugar cookies. Great big ones too.

Basic biscuit baking mix is a homemade Bisquick-style staple with flour, baking powder, dry milk, salt, and shortening. Makes 90 biscuits over 6 weeks of pantry storage. Just add water.

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

A pair of the cutest flip flop cakes you've ever seen. Great for a picnic, cook out or birthday party. Kids love them.

Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.

I have loved this recipe for years. The cookies are moist and yuummmmmmmy.

Molasses not only gives the pumpkin pie a darker and richer color, but it also lends a tangy flavor to the pie. Rum adds extra yumminess, and it's a great pair with molasses. Nobody wants to resist one slice of this delicious pumpkin pie.

Cocoa bundt cake with chocolate glaze: a one-bowl buttermilk batter that turns out tall, tender, and deeply chocolatey thanks to a half cup of cocoa and a quick double-speed beat.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Granny's boiled fruit cake: an old-fashioned eggless, butterless loaf made by simmering raisins with sugar and shortening, then folding into spiced flour. Plump, moist and Christmas-ready.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.