1068 sugar crisco Recipes

milk, powdered dream whip, vanilla (to taste), powdered sugar

sugar, crisco shortening (white only ), eggs (or extra large), all-purpose flour, baking soda, salt, buttermilk, vanilla, almond extract

powdered sugar , sifted, crisco shortening , plus, crisco shortening, milk, clear vanilla, salt

crisco baking sticks butter flavor all-vegetable shortening, granulated sugar, brown sugar, milk, eggs, lightly beaten, vanilla extract, pillsbury best all purpose flour, baking soda, cream of tartar, salt, colored sugar and decors (optional), buttery cream frosting, powdered sugar, crisco baking sticks butter flavor all-vegetable shortening, vanilla extract, milk , or more as needed

mashed potatoes, sugar, salt, eggs, beaten, flour, yeast , dissolved in, hot potato water, shortening (i use 3/4 crisco and 3/4 oleo), brown sugar, cinnamon

crisco shortening, brown sugar , packed, egg, egg yolk, flour, salt, baking powder, baking soda, cinnamon, buttermilk

sugar, crisco shortening, salt, cake compressed yeast, luke warm water, eggs, beaten, milk, scalded, all purpose flour , sifted, melted butter or margarine

unbaked pie shell (9-inch), eggs, brown sugar, heavy cream, cinnamon, pumpkin pie spice, salt, pumpkin puree (not pumpkin pie filling)

sugar, crisco solid shortening, ripe bananas, mashed, eggs, flour, salt, baking soda

sugar, crisco butter shortening, eggs, milk, vanilla extract, all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon

sugar, crisco shortening, unbeaten eggs, all purpose flour (unsifted), baking powder, baking soda, cinnamon, chocolate syrup, cold coffee, chopped toasted nuts

flour (pillsbury best all-purpose), baking powder, baking soda, pumpkin pie spice, salt, sugar, buttermilk, canned pumpkin, eggs, canola oil, vanilla extract, maple syrup

creamy peanut butter, shortening, brown sugar , firmly packed, milk, vanilla extract, egg, all-purpose flour, baking soda, salt

oats (not instant, note , use specially-gown oats if following a gluten-free diet), stone-ground yellow cornmeal, baking powder, cinnamon, nutmeg, salt, eggs, plain soymilk, butter-flavor crisco stick, melted

carrots, finely shredded, sugar, crisco all-vegetable shortening, eggs, water, all-purpose flour, ground cinnamon, baking soda, salt, cream cheese, softened, crisco all-vegetable shortening, icing sugar, vanilla , extact, salt, carrot curls, chopped nuts

flour, baking soda, cocoa, white sugar, crisco cooking oil, vinegar, cold water, vanilla pudding mix (cook and serve kind ), milk, butter, crisco shortening, sugar, vanilla

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.