Recipes with vegetable shortening

Hearty beef stew with seared round steak, carrots, celery, peas, and brown gravy served over homemade baking powder biscuits. A complete comfort dinner with a from-scratch stew and flaky, golden biscuits.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

A cookies and cream layer cake made with white cake mix and crushed Oreos folded right into the batter. Easy enough for beginners, impressive enough for birthdays.

A decadent chocolate chocolate chip pound cake is made with chocolate morsels and German sweet chocolate. Buttery, chocolaty and super moist.

Crispy unsweetened oat cookies sandwiched with a sweet date filling. A Canadian grandma recipe with an icebox dough sliced paper-thin and baked into delicate wafers.

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Shortcut Italian sheet pan biscotti baked in a 9x13, sliced, and broiled golden. Six ingredients, 30 minutes, and you've got a tray of crispy-edged cookies with zero fuss.

The legendary Waldorf Astoria red velvet cake with buttermilk, cocoa, and a silky cooked-flour ermine frosting that tastes like whipped cream. A stunning 3-layer showpiece for any celebration.

Orange star anise biscochitos: traditional New Mexican holiday cookies flavored with anise and orange juice, rolled and cut into shapes, then dusted with cinnamon sugar. Crisp, fragrant, and built for gifting.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

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.

Old-fashioned pound cake with shortening, six eggs, and no leavening. Vanilla and almond extract give this dense, tender tube cake its signature flavor.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Although this dessert is called a cake, the consistency is more similar to that of a pie.

Apricot brandy-soaked fruit and warm spices transform this quick bread into a moist, fragrant loaf that's more holiday fruitcake than everyday bread.