Desserts

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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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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