Desserts

ULTIMATE CHOCOLATE CHIP COOKIES

Preparation time: 30 to 35 minutesBaking time: 8 to 13 minutes/baking sheetAbout 3 dozen cookies 1-1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick2 tablespoons milk 1 tablespoon vanilla extract 1 egg 1-3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup (6-ounce package) semi-sweet chocolate chips 1 cup pecan pieces (optional)*Heat oven to 375°. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.Bake one baking sheet at a time at 375° for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely. * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips. Bar CookiesPrepare dough according to directions in recipe. Grease 13 x 9 x 2 inch pan with Butter Flavor Crisco. Spread dough evenly in pan.Bake 19 to 21 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars. Large RoundsPrepare dough according to directions in recipe. Grease small area in center of baking sheet. Cover with 12 inch square of foil. Place one-fourth of the dough in the center of the foil.Round into a small circle with spatula or rubber scraper. Grease 12-inch square of waxed paper. Place greased side down on top of dough. Flatten with round cake pan or pie pan to form a 7-inch circle.Remove wax paper. Bake at 375° for 9 to 10 minutes or until light golden color overall with slightly darker edge. Cool 5 minutes on baking sheet on a cooling rack; remove to rack to cool completely Repeat with remaining cookie dough or use to make standard size cookies. CHOCOLATE DRIZZLE OR DIP – Melt 1 cup semi-sweet or white chocolate pieces with 1 teaspoon Butter Flavor Crisco Shortening on VERY LOW heat. Stir well. If too thick to drizzle, add 1/8 to 1/2 teaspoon more shortening to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired. (To harden chocolate quickly, place in refrigerator for a few minutes) or spoon melted chocolate into custard cup. Dip one end of cooled cookie...

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WHOLE WHEAT OATMEAL COOKIES

Makes about 3 Dozen Cookies 3/4 cup Butter Flavor CRISCO 3/4 cup firmly packed brown sugar 1/4 cup molasses 1/4 cup honey 1 egg 1/3 cup juice apple 1 teaspoon vanilla 1 cup whole wheat flour 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/8 teaspoon nutmeg 3 cups quick oats (not instant or old fashioned)3/4 cup raisins 3/4 cup chopped walnuts Heat oven to 350°. Grease baking sheet with Butter Flavor Crisco.Combine Butter Flavor Crisco, sugar, molasses, honey, egg, juice and vanilla in bowl. Beat at medium speed of electric mixer until blended.Combine flour, cinnamon, baking soda, salt and nutmeg. Mix into creamed mixture at low speed until just blended. Stir in oats, raisins and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.Bake at 350° for 13 to 14 minutes, or until set. Cool 5 minutes on baking sheet. Remove to cooling...

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ULTIMATE SUGAR COOKIES

Makes 3-4 dozen cookies Decorations (your choice) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel 1-1/4 cups granulated sugar 1 Butter Flavor CRISCO Stick (or 1 cup Butter Flavor CRISCO all-vegetable shortening)2 eggs 1/4 cup light corn syrup 1 tablespoon vanilla 3 cups all-purpose flour (plus 4 tablespoons), divided3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon 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 375°. Place sheets of foil on countertop for cooling cookies.Spread 1 tablespoon or more of flour on large sheet of waxed paper. Place one 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 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 one baking sheet at a time at 375° 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. ULTIMATE SUGAR COOKIE VARIATION DROP COOKIE VARIATION – Do not refrigerate dough. Drop by rounded measuring tablespoonsful of dough 2 inches apart on an ungreased baking sheet. Bake at 375° for 7 to 8 minutes. *Butter Flavor Crisco is artificially...

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WISCONSIN "DOOR COUNTY" CHERRY PIE

One 9-inch pie Crust:Baked 9-inch Classic CRISCO Single Crust prepared with 1/4 cup Crisco and 1/4 cup Butter Flavor CriscoFilling:1 package (8 ounces) Cream cheese, softened3/4 cup confectioners sugar 1/2 to 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup whipping cream, whipped1/8 to 1/4 cup chopped, slivered almonds Topping:2-1/2 cups pitted, “Door County” (or other variety) cherries (fresh or frozen)1/2 cup cherries juice*2 tablespoons sugar (tart cherries will require more sugar)1-1/2 teaspoons cornstarch 1 tablespoon quick cooking tapioca 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 or 4 drops red food color For filling, beat cream cheese and confectioners sugar until smooth. Beat in vanilla and almond extract. Fold in whipped cream and almonds. Spoon into baked pie shell. Refrigerate until firm.For topping, combine cherries, cherry juice, sugar, constarch, tapioca, vanilla, almond extract and food color in saucepan. Bring to a boil on medium heat. Boil 6 minutes. Remove from heat. Cool until thickened. Spread over filling. Garnish with whipped cream or baked pastry leaf cutouts. if desired. Store in refrigerator. *Mash and press additional cherries (thaw first, if frozen) in sieve or colander over bowl until you obtain 1/2 cup...

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UPSIDE-DOWN CRANBERRY CAKE

Prep time: 10 minutesBake time: 40 minutesServes 9 Topping:1/4 cup CRISCO shortening, melted1 cup sugar, divided1/2 teaspoon vanilla extract 2 cups cranberries, rinsed and coarsely choppedCake:1/4 cup CRISCO shortening 1/2 cup sugar 1 egg 1/2 teaspoon vanilla extract 1 cup sifted cake flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk Preheat oven to 350°. Spray 8×8 baking pan with Crisco No Stick Cooking Spray.For Topping, combine melted Crisco, 2/3 cup sugar, and vanilla extract; spread mixture evenly into prepared pan. Top with chopped cranberries. Sprinkle remaining 1/3 cup sugar over cranberries.For Cake, blend Crisco, sugar, egg, and vanilla extract in a large mixing bowl.Combine cake flour, baking powder, and salt; add to creamed mixture alternately with milk, mixing until blended after each addition. Pour batter evenly over cranberries.Bake at 350° for 40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan. Invert onto a serving plate and remove...

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YAMPRICOT PRALINE PIE

Makes One 9-inch Pie8 Servings Crust9-inch Classic CRISCO Double Pie Crust Filling3/4 cup cooked and mashed sweet potatoes, fresh or canned1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 3/4 teaspoon cinnamon 3/4 teaspoon ginger 1/8 teaspoon salt 1 -3/4 cups sliced, peeled fresh fresh apricots or frozen dry pack apricot halves 1 can (5 ounces) evaporated milk 2 eggs, well beatenTopping3/4 cup finely chopped pecans 1/2 cup firmly packed brown sugar 1/4 cup all vegetable shortening or 1/4 Butter Flavor CRISCO Stick Butter Flavor CRISCO Whipped cream (optional)For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake. Heat oven to 350°.For filling, combine sweet potatoes, 1/3 cup brown sugar, granulated sugar, cinnamon, ginger and salt in large bowl. Add apricots, evaporated milk and eggs. Mix well. Spoon into unbaked pie crust. Bake at 350° for 25 minutes (if using frozen apricots bake 35 minutes). Remove from oven.For topping, combine nuts, 1/2 cup brown sugar and Butter Flavor Crisco. Mix well. Crumble evenly over top of filling. Return to oven for 40 to 50 minutes (if using frozen apricots bake 35 to 45 minutes) or until center is set. Cool. Serve with whipped cream, if...

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