Two
cups of vegetable shortening in a large soup pot does not constitute deep frying.
Not exact matches
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2
cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated
vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond milk or milk
of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
1
cup (205g)
vegetable shortening (you may use palm
shortening or other solid fat, or butter / margarine, or a combination
of the two) 1 1/2
cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4
cups (330g) Better Batter Gluten Free Flour 2 tsp cream
of tartar 1/4 tsp.
Cookies 3 2/3
cups oats 2 1/4
cups white rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2
cup olive oil or
vegetable shortening 1
cup peanut butter (smooth or chunky) 1
cup brown sugar 1
cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream
of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4
cup water 3 teaspoons xanthan gum
2 one ounce squares Baker's unsweetened chocolate 1/3
cup vegetable shortening 1
cup sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking powder 3/4
cup flour half a bag
of Reese's mini eggs, chopped into quarters (or minis)
I like it best with butter, milk and eggs but I have at times substituted: 2
cups almond milk with a tbsp
of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C
Vegetable Shortening for the butter.
From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4
cups all - purpose flour 1/2
cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4
cups sugar 1/2
cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4
cup (1/2 stick) room - temperature, unsalted butter 1/4
cup vegetable shortening 2
cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle
of the oven.
Ingredients: 1/2
cup vegetable shortening 1
cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2
cups all - purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2
cup sweetened coconut flakes 1/2
cup nuts
of your choice (chopped) 1/2
cup candied cherries (chopped)
Cookie Ingredients: 2
cups light spelt flour 1/2
cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2
cups evaporated cane sugar 1/2
cup non-hydrogenated
vegetable shortening OR 1/2
cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4
cup unsweetened apple sauce 1 tsp ground flaxseed 1
cup pumpkin purée (not pie filling) 2 tsp vanilla extract