Desserts

UPSIDE-DOWN PEACH CUPCAKES

Makes 24 cupcakes 2-1/4 cups sifted cake flour 1-1/2 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 3/4 cup CRISCO shortening 4 egg whites 1 teaspoon vanilla extract 1 cup packed brown sugar (2 teaspoons per muffin cup)1/4 cup CRISCO shortening, melted (1/2 teaspoon per muffin cup)1 can (16 ounces) sliced peaches, drainedPreheat oven to 350°.Combine cake flour, sugar, baking powder, and salt in a large mixer bowl. Add 2/3 cup milk and Crisco. Blend at low speed. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes). Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes. Using 2 dozen well-greased 2-7/8-inch muffin cups, press 2 teaspoons brown sugar into bottom of each. Add 1/2 teaspoon melted Crisco. Cut peach slices in half lengthwise, if necessary, to make 24 slices. Place a sliced peach in each cup. Spoon batter into muffin cups, filling each about two-thirds full.Bake at 350° for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Run a pointed knife around each cupcake to loosen. Invert cakes onto racks to...

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YELLOW CAKE

Use 13- x 9- x 2-inch cake pan 2 egg whites 1/3 cup granulated sugar 1 -3/4 cup sifted all-purpose flour 1 cup granulated sugar 1 Tablespoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup milk 1/2 cup CRISCO Oil 2 egg yolks Preheat oven to 350°.Grease and flour 13- x 9- x 2-inch pan. In a large bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside. In another large bowl combine flour, 1 cup granulated sugar, baking powder and salt. Add vanilla, milk, Crisco Oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350° for 25-30 minutes, until cake springs back when touched lightly. Cool for 10-20 minutes, then remove from...

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UPSIDE-DOWN PECAN CUPCAKES

Makes 18 cupcakes Topping:3 tablespoons packed brown sugar 2 tablespoons CRISCO shortening, melted1 tablespoon water 54 pecan halves (about 3/4 cup)Cake:1/3 cup CRISCO shortening 3/4 cup sugar 2 eggs 1/2 teaspoon vanilla extract 1-1/2 cups sifted cake flour 2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup milk Preheat oven to 350°.For Topping, combine brown sugar, Crisco, and water in a small mixer bowl. Spoon 1 teaspoon of mixture into each of 18 well-greased 2-7/8-inch muffin cups. Arrange 3 pecan halves top-side-down in each cup.For Cake, cream Crisco, sugar, eggs, and vanilla extract in a large mixer bowl. Combine cake flour, baking powder, and salt; add to creamed mixture alternately with milk, mixing until blended after each addition. Spoon batter into muffin cups filling each about two-thirds full.Bake at 350° for 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Run a pointed knife around each cupcake to loosen. Invert cakes onto racks to...

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YUMMY OATMEAL APPLE COOKIE SQUARES

Makes 3-1/2 Dozen Bars 1 cup Butter Flavor CRISCO 1 cup firmly packed brown sugar 1 cup granulated sugar 2 eggs 1/3 cup juice apple 2 teaspoons vanilla 1 -1/2 cups all-purpose flour 2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon nutmeg 4 cups quick oats (not instant or old fashioned)2 cups peeled, diced apples 1/2 cup raisins (optional)Heat oven to 350°. Grease 15-1/2 x 10-1/2 x 1-inch pan with Butter Flavor Crisco.Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs, apple juice and vanilla.Combine flour, cinnamon, baking powder, baking soda and nutmeg. Mix into creamed mixture at low speed until blended. Stir in oats, apples, and raisins with spoon. Spread in pan.Bake at 350° for 30 to 35 minutes, or until browned and toothpick inserted in center comes out clean. Cool in pan on cooling rack. Cut into 2-1/2 x 1-1/2-inch...

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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...

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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...

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