Desserts

VANILLA CRESCENTS (VANILKOVE ROHLICKY)

Makes about 3 dozen cookies 1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening 1/2 cup granulated sugar 2 cups all-purpose flour 1-1/2 cups ground almonds 1 teaspoon vanilla 1/4 teaspoon ground allspice 1/4 teaspoon salt Confectioners’ sugar Combine shortening and granulated sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in flour, 1/2-cup at a time. Beat in almonds, vanilla, allspice, and salt until dough is just stiff. Shape dough into ball. Wrap in plastic wrap and refrigerate 2 hours.Heat oven to 350°. Spray cookie sheets with Crisco No-Stick Cooking Spray; set aside.Pinch off round pieces of dough about 1-1/2 inches in diameter. Roll each piece of dough, on floured surface, into a 2-1/2 inch log. Shape into crescents; place on cookie sheets about 1 inch apart.Bake at 350° for 15 to 18 minutes or until lightly brown. Cool on cookie sheets 4 minutes; transfer to cooling racks. Dust with confectioners’...

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VANILLA FROSTING

Frosts two 8- or 9-inch layers or a 13 x 9 x 2-inch cake 1/4 cup CRISCO 1/2 teaspoon salt 2 teaspoons vanilla 3 cups confectioners’ sugar (sift if lumpy)1/4 cup milk In a bowl mix Crisco, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately; mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting, if needed, for good spreading...

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VANILLA OR VANILLA-COCONUT FROSTING

Frosts two 8 or 9-inch layers 1/2 cup plus 2 tablespoons CRISCO Oil 1/4 teaspoon salt 3 teaspoons vanilla 4-1/2 cups confectioners’ sugar (sift if lumpy)1/4 cup plus 2 tablespoons milk 1 package shredded coconut, if desiredMix Crisco oil, salt, vanilla and about 1/3 of the sugar. Add milk and remaining sugar alternately; mix until smooth and creamy.Add more sugar to thicken or milk to thin frosting, if needed, for good spreading consistency. If desired, fold coconut into frosting or sprinkle coconut over frosted...

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VANILLA TEA TIME CAKE

Prep time: 20 minutesBake time: 90-100 minutesServes 10-12 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick 2 cups sugar 6 eggs 1 package (12 ounces) vanilla wafers, ground to a coarse meal1/2 cup milk 1 cup sweetened, flaked coconut 1 cup ground pecans Preheat oven to 300°.Cream Butter Flavor Crisco and sugar.Add eggs one at a time, beating well after each addition.Add vanilla wafers and milk. Mix until blended. Add remaining ingredients and mix well.Spray Bundt pan thoroughly with Crisco No Stick Cooking Spray. Lightly dust with flour.Pour batter into pan; bake for 90-100 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes.Run a small sharp knife around the edge of the pan. Invert Bundt pan to release cake and cool completely on...

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VELVET CUSTARD

Makes a 9-inch pie 4 eggs 2/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon nutmeg 1-2/3 cup milk 1 teaspoon vanilla Classic CRISCO Single Pie Crust Beat eggs with rotary beater until thorougly blended. Add sugar, salt, nutmeg, milk and vanilla and stir until smooth. Pour into pastry-lined pie plate.Bake at 425° for 15 minutes, reduce temperature to 350° and bake 30 minutes longer, or until a silver knife inserted into the filling about 1 inch from the edge of the pastry comes out clean. Coconut Custard Extra Flavor and TextureStir in 1 cup chopped shredded coconut before pouring filling into pie plate. Raspberry Custard Pretty as a PictureMash 1 cup fresh or frozen raspberries and stir in 1 to 2 tablespoons sugar. When custard is cool, spread the raspberry mixture over the surface of custard and serve with whipped cream. Chocolate Frosted Custard Children Love ItMelt 1 square unsweetened chocolate and 2 tablespoons Crisco. Stir in 1/2 cup confectioners’ sugar and 2 tablespoons cream. Spread the frosting over the custard pie just before...

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TRUFFLES

Makes 2 dozen 8 squares (1 ounce each) semi-sweet chocolate 1/3 cup half-and-half 1/3 cup Butter Flavor CRISCO 3 egg yolks 1/3 cup confectioners’ sugar 2 tablespoons dark rum or half-and-half 2/3 cup finely chopped nuts In 1-1/2-quart saucepan combine chocolate and half-and-half. Cook and stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add Butter Flavor Crisco, stirring until melted.Add egg yolks, confectioners’ sugar and rum. Beat at medium speed of electric mixer until blended. Refrigerate for about 2 hours, or until firm.Shape mixture into 1-inch balls. Roll each ball in nuts to coat. Chill in...

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