Desserts

UTAH'S BEST CHERRY PIE

Makes One 9-inch Pie8 Servings Crust9-inch Classic CRISCO Double Crust Filling1 cup sugar 2 tablespoons plus 1-1/2 teaspoons cornstarch 1/8 teaspoon cinnamon 1/8 teaspoon salt 1/2 cup peach nectar 2 tablespoons butter or margarine 3 -1/2 cups thawed frozen dry pack pitted red tart cherries, well drainedFor crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate leaving overhang. Do not bake. Heat oven to 425°. For filling, combine sugar, cornstarch, cinnamon and salt in medium saucepan. Stir in nectar. Cook and stir on medium heat until thickened and clear. Add butter. Stir until melted. Cool. Add cherries. Stir until blended. Pour into unbaked pie crust. Moisten pastry edge with water.Cover pie with woven lattice top. Flute edge high. Cover edge of pie with foil to prevent overbrowning.Bake at 425° for 30 minutes. Remove foil. Bake for 10 minutes. Cool until barely warm or to room temperature before...

Read More

ZUCCHINI CAKE

Prep time: 10 minutesBake time: 30 minutesOne 8 x 8 or 9-inch round cake 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 2/3 cup packed brown sugar 2 eggs 1 tablespoon molasses 1/2 cup buttermilk 1 medium zucchini, shredded1 cup all-purpose flour 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350°. Spray an 8 x 8 square or 9-inch round cake pan with Crisco No Stick Cooking Spray. Set aside.In large mixing bowl cream Crisco, brown sugar, eggs and molasses until light and fluffy. Add buttermilk, zucchini, flour, cinnamon, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into prepared pan.Bake at 350° for 30 minutes, or until center springs back when touched lightly. Cool on wire rack. Sift confectioners’ sugar over cake using doily stencil, if...

Read More

VANILLA CAKE WITH CREAMY CHOCOLATE FROSTING

Makes one 8 x 8-inch cake 1/3 cup Butter Flavor CRISCO 2/3 cup sugar 1 egg 3/4 teaspoon vanilla 2/3 cup buttermilk 1-1/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Frosting:2 squares (1 ounce each) semi-sweet chocolate 1 tablespoon Butter Flavor CRISCO 1-1/3 cups confectioners’ sugar 1/4 teaspoon vanilla 1 tablespoon plus 1-1/2 teaspoons to 2 tablespoons milk Preheat oven to 350°. Grease and flour 8 x 8 x 2-inch pan. Set aside.In medium mixing bowl cream Butter Flavor Crisco, sugar, egg and vanilla until light and fluffy. Add buttermilk, flour, baking soda, baking powder and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 1 minute, scraping bowl occasionally. Pour into prepared pan.Bake at 350° for 35 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool completely.For frosting, in double boiler or saucepan over very low heat melt chocolate, stirring constantly. Cool slightly. Blend in Butter Flavor Crisco, confectioners’ sugar and vanilla. Add milk to desired consistency, beating until smooth. Spread on cooled...

Read More

VANILLA CHOCOLATE SWIRL ICE CREAM CONE CAKES

Makes 12 cone cakes 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3/4 cup sugar 1 egg, slightly beaten1/2 teaspoon vanilla extract 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup milk 2 tablespoons cocoa powder2 tablespoons mini chocolate chips 1 dozen large flat-bottom cones Buttery Cream Frosting Preheat oven to 350°.Cream Crisco and sugar in a mixer bowl. Add egg and vanilla extract; mix well.Combine cake flour, baking powder and salt. Add to egg mixture alternately with milk, mixing thoroughly after each addition.Place half the batter in a separate bowl and stir in cocoa and mini chocolate chips. Mix until well blended.Divide the batters into cones, alternating chocolate and plain batter. Run a skewer through the batter once or twice to “swirl” the colors.Set cones in muffin cups or on a baking sheet.Bake at 350° for 25 to 30 minutes; cool.Prepare frosting and frost cakes, or pipe on the frosting with a star tip in a circular pattern to create a “swirled” top.Decorate with assorted candies, sprinkles, coconut and marshmallows; top with a maraschino...

Read More

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’...

Read More

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...

Read More