465 shortening recipes

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Light, citrusy orange muffins topped with mandarin segments shaped like little butterflies. A charming breakfast treat kids will love, ready in 40 minutes.

Slice-and-bake chocolate icebox cookies rolled in chopped pecans and topped with melted milk chocolate. Make the dough ahead, chill overnight, and bake 8 dozen in minutes.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Applejack apple slab pie bakes 25 sliced tart apples with cinnamon and butter between a shortening pastry crust in a sheet pan, then drizzles with a sweet cream glaze. Crowd-feeding holiday pie.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Fresh peach muffins made with pureed ripe peaches, whole wheat flour, cinnamon, and optional pecans. Over two cups of real peach flavor in every batch.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.