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Top Rated Shortening Recipes
Whip up a delicious treat with flaky pie crust squares, peanut butter, and toffee.This recipe won the Pillsbury Bake-Off Contest in 2014.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Perhaps no other dessert screams “Texas” louder than pecan (that’s pronounced “pee-KAHN”) pie. Made with a sticky sweet filling made up of corn syrup, sugar, butter and eggs, this pie is topped with pecans that roast in the oven. This recipe is adapted from Royer’s Round Top Café in the quaint, tiny town of Round Top, Texas, about an hour and change from Austin.
"Here's a great recipe for both winter and spring. A good, down-to-earth moist apple cake that is perfect to have with coffee or hot cocoa in the morning or when company comes over to visit."— Jay Christian, author of Hollwood Celebrity Recipes
You can never get too old for peanut butter cups. What better treat to make than these for your friends and kids?
Coconut pie may seem hard to make but this recipe makes the process so easy. And the best part? You only need to use one bowl. This recipe is courtesy of Betty Crocker.
While steeped in history, hot cross buns are fun to give a new and innovative twist to. This recipe, created by Jorj Morgan, gives them a citrusy bite, with orange zest and an orange-infused icing.
These Mickey Mouse-shaped beignets are a much-loved Disney treat, and now you can have them without purchasing a park ticket.This recipe is courtesy of Disney.
A Berger cookie is quintessentially Baltimore, a cake like cookie topped with a rich ganache. It’s beyond indulgent, so rich that you can only eat one. Or at least, I can only eat one. The Baltimore Bomb is chopped up Berger cookies topped with a vanilla chess. The end result is rich and sweet but also light and incredibly delicious. Or so my guests said, I could only eat a sliver.This recipe is courtesy of Biscuits & Such.
Most honey cake recipes include coffee, I left it out of this one to simplify the recipe and make it a couple of steps easier.My husband loved this cake — as you can see from the photo, a large piece has been devoured. And a friend said it was the best honey cake she had ever eaten, gluten-free or not; however, I'll let you all be the judge of that!See all cake recipes.
Moist and chewy and full of flavor, this banana cake combines coconut and butterscotch chips for extra texture. This sheet cake is a snap to make but is sure to garner lots of compliments!
Gingersnaps are typically eaten during the holiday season, but they're a comforting cookie to bake any time of year.Recipe courtesy of Rachel Cooks.
An old-fashioned buttermilk pie is something that gets passed down through generations. Enjoy this tangy pie with some ice cream or cream!This recipe is courtesy of Taste of Home.
The Best Homemade Flaky Pie Crust Recipe with Shortening and Butter
Published: Oct 27, 2020 · Modified: Feb 26, 2021 by Aimee Mars · This post may contain affiliate links.
This simple recipe makes the best Homemade Flaky Pie Crust with an even texture that&rsquos extra buttery. Using both shortening and butter makes the perfect golden crust.
1. Rotisserie Chicken
Between cleaning, marinating, tenderizing, cooking, and resting chicken, a simple chicken meal can turn into a much longer process than we’re up for on some weeknights. That’s why we love getting rotisserie chicken and skipping right to the “slice and serve” step. Pair with a vegetable and a grain, and you have a ready-to-go, semi-home-cooked meal. Rotisserie chicken can also be sautéed with spices or mixed with a creamy sauce for use on tacos or sandwiches, such as in our Latin-Spiced Chicken Sandwich, or is an easy shortcut for chicken pot pie or chicken pasta.
How to sub it into recipes:
Simply skip all the steps in your recipe that involve cooking chicken, and use rotisserie chicken with similar spices once you reach the step where it all comes together. Use about 3 cups of chopped rotisserie chicken per pound of raw chicken in your recipe. The rotisserie chicken can be reheated in the microwave or pan if desired.
What You Will Need To Make High Ratio Shortening Buttercream Recipe
- 2 cups of high-ratio shortening ( Sweetex)
- 1 cup of unsalted butter
- 2 Tbsp of clear vanilla extract
- 1/2 teaspoon butter flavoring
- 1/2 tsp of lemon flavoring
- 10 cups of confectioner’s sugar
- 1 cup of heavy cream
- 1 tsp of kosher salt
- 2 tbsp of meringue powder
- Mixing bowl
- Measuring cups
- Measuring spoon
- Rubber spatula
- Hand or stand mixer
Shortening has its place in both cooking and baking recipes. In order to understand how shortening is used in baking, it is necessary to understand how gluten works. Gluten creates a gummy or chewy end product, which is desired in elastic "long" doughs, such as pizza crust, but not in flaky or crumbly "short" doughs like pie crust. When shortening is cut into a dough, it creates a barrier between gluten molecules, preventing gluten formation.
Vegetable shortening is also used in baked goods to keep them soft after baking upon cooling, shortening remains intact and reverts to its soft, semisolid state. For this reason, cookies and other baked goods made with shortening tend to be soft, while those made with butter have a crispier texture.
Vegetable shortening is also a preferred fat for frying. It is safer because there's less chance of spattering or popping under high temperatures due to the high smoke point and no water content. This also allows food to be cooked quickly at high temperatures without burning the oil, which causes an unpleasant flavor.
It is also used in place of butter when making frosting. It creates a snowy white color, fluffy texture, and results in a frosting that is better at withstanding the heat. Sometimes recipes simply call for greasing the pan with shortening.
Since I love chocolate chip cookies, I have tried tons of different chocolate chips in my cookies over the years. No matter where I go, my eyes are always open for chocolate bars and chips that I can try in my cookies.
So far, the best chocolate I have found is from a Swedish brand called Marabou. It can be bought at every little convenience store in Sweden, but luckily, also at IKEA. I recommend visiting IKEA, but you can also purchase it online at Amazon.
If you go to IKEA, it can be purchased after the checkouts where they have a little Swedish food store. Most of them carry the Marabou Chocolate in stock. I have seen both 200g (7 oz) and 250g being sold, and either works great for the recipe, 250g will just make your cookies more chocolatey, which is never a bad thing!
If you don’t live near an IKEA, you can use regular chocolate chips, but I promise you that Marabou makes chocolate chip cookies 1000% better!
The second best chocolate to use in chocolate chip cookies is Ghirardelli’s milk chocolate chips. These can be found in more places than Marabou, and their milk chocolate chips are a very tasty substitute for Marabou.
Muffins and Quick Breads
Butter or Shortening
You can make lighter muffins by creaming the butter or shortening with the sugar since you are entraining air into the mixture that will help the muffins rise during baking. Muffins made by this creaming method—with either butter or shortening–tend to be lighter.
Shortening tends to make a light, tender crumb. You can substitute part of the shortening with butter to retain some of the butter flavor.
Oil Instead of Butter
Muffins made with oil will keep longer. If you are using the muffin method of mixing, oil is convenient.
Which makes for the better muffin? That depends on the recipe—some recipes tend to work better with one than the other.
Don’t assume that the recipe developer made the best choice. The developer may have started with butter, made an acceptable product, and never tested further. If you are not perfectly happy with your recipe, try substituting. You can always substitute oil for butter and vice versa.
- 1 cup butter
- ½ cup shortening
- 3 cups white sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups milk
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Homemade Sopapillas Recipe
Sopapillas are beautiful pillows of fried dough rolled in cinnamon sugar, and they are impossible to resist. Every time I travel to Mexico, I just can&rsquot get enough. These pastries are so easy to make at home and they are a hit at brunch parties. You can enjoy them pretty much any day of the week. Also, they are great for Christmas, birthday party, or simply in the morning with a cup of tea or coffee!
A Sopapilla is basically a golden brown pastry shell, that has been deep-fried to perfection. Inside there is nothing but air! Perfect Sopapillas should look like pillows and when you bite into one, you get the light crispiness of the dough and next to some amazing flakiness from the airy center.
What are Sopapillas?
It is a crispy pastry that is very popular in Hispanic cuisine. Sopapillas are deep-fried in oil and rolled in cinnamon and sugar. Usually, they are being served covered with a drizzle of honey.
What do you need to make Sopapillas?
This dessert is fairly easy to make, you will need only a handful of ingredients that are very common.
- Baking powder
How to Substitute Butter for Shortening
In general, you can use a 1:1 ratio for when substituting butter in place of shortening. Making this substitution may slightly alter the texture of your baked goods. Why? Shortening is solid, 100% fat. Butter is about 85% fat and 15% water. This additional liquid may change the consistency of the sweets you bake.
Test Kitchen Tip: Because margarine and buttery spreads contain water, this reduces the fat in your recipe. There&aposs no guarantee using margarine as a substitute for shortening or butter will yield desirable results.
What differences will you see in your baked goods if you use butter instead of shortening?
- Cookies made with butter or margarine may be softer and spread a little more. Cookies made with butter are usually crisper than chewy cookies made with shortening, but the flavor is richer with butter. So if you need a substitute for shortening in cookies, a one-to-one butter swap will work great.
- In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter. You shouldn&apost have any issue when substituting butter for shortening here. made with butter or margarine will not be as flaky as one made with shortening. If you&aposre a fan of flaky, you may not want to substitute butter for shortening in pie crust. See our tips for making an all-butter piecrust if you&aposre set on using it.
Our Official List of the Best Food Network Kitchen Desserts
Baking is an exact science. So, when it comes to desserts there’s nothing more valuable than a collection of tried-and-true recipes. Ones you can count on. Ones that have been tested, re-tested and perfected — like these ones. That’s why we’re proud to call them our "Bests" — and share them with you.
Photo By: Caitlin Ochs, Caitlin Ochs, Caitlin Ochs
The Best Chocolate Mousse
The best chocolate mousse must be perfect. It should taste rich, indulgent and not too sweet, with a texture that is both light-and-airy and silky-and-smooth. After many attempts we nailed it and made a dessert that not only exceeded our standards, it's also quite easy to pull off. Close your eyes and take a bite &mdash you'll be transported to a 4-star French restaurant.
The Best Vanilla Cake
We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat &mdash all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.
The Best Chewy Chocolate Chip Cookies
We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!
The Best Lemon Meringue Pie
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but add a little vegetable shortening as well &mdash we found that this combination creates a crust that is both tender and flaky.
The Best Classic Strawberry Shortcake
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
The Best Creme Brulee
We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.
The Best Coconut Layer Cake
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty &mdash a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
The Best Lemon Bars
It's tough to top a classic lemon bar, but we've done it! We kept the tender, buttery crust and bright filling of the original, and made a few improvements. For our luscious lemon layer, we employed a unique double-cooking method. Simmering first on the stovetop like lemon curd allows us to add butter, which balances the tart and sweet elements and adds a richer, smoother texture.
The Best Tiramisu
Making this classic Italian dessert is surprisingly easy. We start the custard with a traditional Marsala-flavored zabaglione &mdash a cooked mixture of egg yolks and sugar. Then we lighten it with tangy mascarpone cheese, which provides just the right creamy, mousse-like texture. Once assembled, the ladyfingers soften sufficiently after 4 hours in the refrigerator, but if you can wait longer, the flavors will meld even more .
The Best Cheesecake
We&rsquove created the cheesecake of your dreams &mdash rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack -free top every time.
The Best Fudgy Brownies
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
The Best Banana Pudding
This creamy banana dessert is our very favorite version, piled high with layers of just-ripe bananas, rich vanilla pudding and tender cookies. We used vanilla bean paste instead of extract in our homemade filling for a bold flavor boost and topped the pudding with swirls of freshly whipped cream. When it all comes together, it's dreamy, luscious and feeds a crowd!
The Best Peanut Brittle
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.
The Best Sugar Cookies for Decorating
Our sugar dough is easy to roll and cut into all shapes and sizes. The cookies hold their shape during baking and come out firm and strong, perfect for decorating. We made them with a little less sugar, so feel free to load on the icing and sprinkles. Their buttery crispness will still come through.
The Best Apple Pie
We love using a variety of apples in our pie it adds both flavor and texture and makes every bite a little different. Vodka in the pie crust makes the dough easier to work with, and since the alcohol burns off during baking, it doesn't impart any flavor. But feel free to use bourbon or apple brandy instead to complement the filling.
The Best Butter Cookies
Your search is over &mdash this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for someone special. Plus, you have the choice to make drop cookies or a slice-and-bake version!
The Best Peach Cobbler
In our classic southern-style peach cobbler, we layer the fruit on top of the batter before baking. In the oven, the sweet batter rises through the peaches, creating a light and airy cake-like topping. We left the peaches unpeeled, which adds a nice color and makes the recipe even easier. Serve it with vanilla ice cream for the perfect summer dessert.
The Best Peanut Butter Cookies
We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
The Best Chocolate Lava Cakes
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
The Best No-Bake Cheesecake
Who doesn't love a dessert that can be made without turning on the oven? This no-bake cheesecake is light and fluffy, thanks to the whipped cream that gets folded into the cream-cheese mixture. Have no fear &mdash it will have the signature creamy, tangy flavor of the classic.
The Best Chocolate Cupcakes
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
The Best Banana Cake
This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways &mdash fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.
The Best Oatmeal Raisin Cookies
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate.
The Best Bread Pudding
Toasting the challah adds flavor, but more importantly, it helps the cubes to soak up and hold onto more of the deliciously rich custard. And if that wasn&rsquot enough, we use not 1 but 2 vanilla beans to amp up the custard &mdash plain old extract just doesn&rsquot do it justice.
The Best Carrot Cake
Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.
The Best M&M Cookies
We took our favorite chocolate chip cookie recipe and increased the brown sugar to make these cookies extra moist and chewy. Then we super-sized them &mdash the better to get in more of our favorite candy-coated chocolates. Save some extra candy for topping each cookie before baking. The result, cookies that look just as good as they taste!
The Best Vanilla Cupcakes
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that&rsquos super easy to make.
The Best Crepes
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
The Best Angel Food Cake
Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan &mdash an angel food cake pan &mdash and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success &mdash and set this cake apart from the rest.
The Best Key Lime Pie
A Floridian classic, this bright, creamy and tart dessert is so simple to make it will become a regular at your summer get togethers. Key lime juice is the star of this pie, adding a slightly more floral note than regular limes. But not to worry if you can't find fresh Key limes or the bottled juice &mdash you can use standard limes with equally delicious results.
The Best New York-Style Cheesecake
This cheesecake replicates all the iconic slices we have enjoyed in the Big Apple, with a dense, creamy texture and that familiar lemony tang paired with plenty of graham-cracker crust. Now you can make New York-Style Cheesecake at home and save yourself a ticket to the city.
The Best Peanut Butter Blossoms
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
The Best Chocolate Cake
This is not your everyday chocolate cake. It's a showstopper &mdash very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
The Best Coconut Cream Pie
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner, only better.
The Best Apple Crisp
If you just went apple picking, here's the perfect recipe to enjoy the fruits of your labor. We've included two varieties of fresh apples, plus warm spices and tangy cider. The sweet, buttery crumble topping is flavored with brown sugar and studded with nutty pecans for the ultimate easy apple dessert.
The Best Pumpkin Pie
Instead of store-bought pumpkin pie spice, we like using ground cinnamon and nutmeg so we can control of the ratio between the two, opting for a healthy amount of nutmeg as it brings out the flavors in the pumpkin.
The Best Crispy Chocolate Chip Cookies
These cookies are inspired by the thin and crispy style made popular by the Long Island bakery Tate's Bake Shop. In our version, we've upped the brown sugar, vanilla and chocolate chips for an even more flavorful and decadent treat.
The Best Pecan Pie
This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.
The Best Gingerbread Cookies
Here's the perfect holiday cookie recipe for cut-outs and decorating. The balanced blend of warm spices and molasses adds just the right amount of seasonal flavor. A combination of butter and shortening creates a dough that rolls out easily and holds it shape during baking.
The Best Pumpkin Cheesecake
There's no better way to celebrate pumpkin-spice season! With swirls of pumpkin filling, caramel and a gingersnap crust, this autumnal cheesecake is a delight. We start by whipping up a classic cheesecake batter, then add pumpkin and warm spices to half the batch. Both are used to create a unique bullseye pattern. Nutty spiced seeds add crunch. Make sure all the ingredients are at room temperature -- this ensures that the cheesecake is smooth and creamy.
The Best Fruitcake
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.