2,027 shortening recipes

Homemade English muffins griddle-cooked with cornmeal crust. A simple yeast dough rolled, cut into rounds, and browned slowly on a hot griddle for nooks-and-cranny texture.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Mom's best cake doughnuts: old-fashioned fried cake doughnuts with cinnamon and nutmeg in the dough. Crisp outside, tender inside, ready in 30 minutes.

Banana-Walnut Cookies pack two cups of rolled oats into a soft, cinnamon-spiced drop cookie with mashed banana and brown sugar. A generous 60-cookie batch ready in 30 minutes.

Drop biscuits with cornmeal crunch and pepper jack cheese baked in. Spicy, cheesy, and ready in 20 minutes with no rolling or cutting needed.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

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.

Homemade lavash crackers topped with sesame and poppy seeds, baked crisp and golden. A thin, crunchy flatbread that breaks into rustic shards for serving with butter, dips, or cheese.

Cornmeal buttermilk biscuits with a pinch of cayenne, cut butter, and an egg wash for golden tops. Gritty, tender, and puffed with a cornbread-meets-biscuit texture that's ready in under 15 minutes.

Half moon cookies with a soft, cake-like buttermilk crumb, frosted half white and half chocolate. The classic upstate New York holiday cookie, also known as a black-and-white.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.

Spiced prune whip cake with prune juice, cinnamon, nutmeg, and allspice baked in a tube pan. A moist, warmly spiced vintage cake that's a community favorite with over 100 reviews.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

I make this cake for about 10 years, every time people like it.

A stunning three-tiered champagne cake soaked in bubbly and frosted with champagne buttercream. Built from two pans and cut into graduated layers, this is the centerpiece for weddings, New Year's, and any excuse to celebrate.