8
tablespoons vegetable shortening (Crisco) 1/2 stick (1/4 cup) unsalted butter, softened 1 cup marshmallow creme (such as Fluff) 3 teaspoons pure vanilla extract 1 1/4 cups powdered sugar
Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2
tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2
tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
10 whole quail 1/4 cup flour 1/2 teaspoon garlic salt 1/4 teaspoon paprika 1/8 teaspoon pepper 10 strips bacon 2
tablespoons vegetable shortening
Not exact matches
If your chocolate becomes too thick to work with, gently stir in 1
tablespoon of
vegetable shortening at a time - it will thin it right out!
Replace the butter with the same amount of
vegetable oil
shortening plus two
tablespoons of water.
8
tablespoons (1 stick) cold, unsalted butter, plus 2
tablespoons cold
vegetable shortening (or 10
tablespoons cold unsalted butter) cut into 1 / 2 - inch cubes
Chop 6 ounces of any dark chocolate (or use chocolate chips) and put it into a stainless steel bowl with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1
tablespoon of
vegetable shortening — but not margarine).
Pastry 2 cups flour 1 teaspoon salt 3/4 cup cold
vegetable oil
shortening (you could also try coconut oil) 3 - 4
tablespoons cold water
Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1
tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold
vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white
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
Ingredients: 1 ripe large mango, peeled and cut into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2
tablespoons lemon juice 2
tablespoons butter or margarine 1/3 cup packed brown sugar 1
tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup
vegetable shortening, cut into small pieces 1 large egg 1 teaspoon vanilla extract
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)
Ingredients: Cookies 2 large ripe bananas, mashed 2 large eggs 2
tablespoons vanilla extract 3 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup softened butter or margarine 1/2 cup
vegetable shortening 1 1/4 cups granulated sugar - divided use 1/2 cup brown sugar, firmly packed 1/4 teaspoon ground cinnamon
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
Pumpkin Cookies 1/2 cup non-hydrogenated
vegetable shortening 2 cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2 cups pumpkin puree 4 1/2 cups all - purpose flour 1
tablespoon Ener - G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free chocolate chips (optional)
3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup
vegetable shortening 1 egg, beaten 5
tablespoons ice water 1
tablespoon white vinegar
6
tablespoons (72 g) nonhydrogenated
vegetable shortening (I use Spectrum Naturals), melted and cooled
Ingredients: 3 cups all - purpose flour 1
tablespoon baking powder 3/4 teaspoon salt 3/4 cup
vegetable shortening 1 1/2 cups granulated sugar 2 large eggs 1/3 cup milk 1 1/4 cups fresh blueberries 3
tablespoons chopped pecans 2 teaspoons grated lemon rind
2 chicken drumsticks, skin on 2 chicken thighs, skin on, bone in 3 to 4 cups milk 2 1/4 cups solid
vegetable shortening, for frying 1
tablespoon plus 1 teaspoon salt 3/4 cup all - purpose flour 1 teaspoon cayenne pepper 1 egg, beaten
ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3
tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup
vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1
tablespoon lemon juice (freshly squeezed) 2
tablespoons granulated sugar 1
tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6
tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3
tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans
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: Bars 3/4 cup powdered sugar 3/4 cup
vegetable shortening 1 1/2 cups all - purpose flour 2 large eggs 1 cup brown sugar, packed 2
tablespoons all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup flaked coconut
Ingredients: 4 one - ounce unsweetened baking chocolate squares 1/2 cup
vegetable shortening 3 large eggs 1 1/2 cups granulated sugar 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup all - purpose flour 1 1/2 cups chopped walnuts 1/3 cup raspberry jam 2
tablespoons butter 2
tablespoons light corn syrup 1 cup powdered sugar 1
tablespoon milk
Marshmallow Filling 2 cups Marshmallow Fluff (or prepared marshmallow cream) 1 cup
vegetable shortening 1 cup powdered sugar 1
tablespoon vanilla extract
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1
Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup
vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2
Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2
Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk
In a small saucepan over medium heat, stir together the coconut milk, 2
tablespoons of
vegetable shortening / coconut oil, and cane sugar.
I ran out of coconut oil in the middle and augmented the recipe with nonhydrogenated
vegetable shortening, about 2 of the 8
tablespoons.
6
tablespoons (72 g)
vegetable shortening (I use Spectrum nonhydrogenated
shortening), melted and cooled
For a slightly more tender crust, replace up to 6
tablespoons of butter with
vegetable shortening.
8
tablespoons (1 stick) cold unsalted butter plus 2
tablespoons cold
vegetable shortening (or 10
tablespoons cold unsalted butter), cut into 1/2 - inch cubes
Ingredients 12
tablespoons (1 1/2 sticks) butter, cold 1/2 cup lard or
vegetable shortening, cold 3 cups all - purpose flour 1 teaspoon salt 8
tablespoons very cold water