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Mar 13, 2010



Prep time: 15 minutes

Cook time: 10 minutes

Makes 16 to 20 puffs

16 to 20 slices small party rye bread

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted

1 can (14 ounces) artichoke hearts (smaller size artichokes), drained

2 egg whites

1/8 teaspoon salt

1/4 cup grated Parmesan cheese

2 tablespoons shredded sharp Cheddar cheese

Dash ground red pepper


Preheat oven to 400ºF.

Brush bread slices with melted Crisco and place on an ungreased cookie sheet.

Cut artichoke hearts in half; drain on paper towels.

Place an artichoke piece cut-side-down on each bread slice.

Beat egg whites and salt until stiff, not dry, peaks form. Fold in cheeses and red pepper.

Spoon about 1 measuring teaspoonful of egg white mixture over each artichoke piece; sprinkle with paprika.

Bake at 400ºF for 10 to 12 minutes or until golden brown. Serve immediately.



4 to 6 servings

2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick

2 tablespoons chopped green pepper

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon dry mustard

Few grains pepper

3/4 cup tomato juice

1/2 cup milk

1 cup shredded Cheddar cheese

1 can (6-1/2 ounces) white crab meat, drained (about 1 cup)

Toast slices

Melt Crisco in a saucepan, add green pepper, and cook for 5 minutes over low heat. Blend in flour and seasonings. Add tomato juice gradually while stirring. Cook and stirring until thickened.

add milk gradually while stirring. Add cheese. Cool over low heat, stirring constantly, until cheese is melted. Stir in crab meat and heat thoroughly. Serve on toast..



Makes 60


1 can (4-1/2 ounces) deviled ham

1/4 cup catsup

1/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1/2 teaspoon chili powder

1/8 teaspoon garlic powder


4 cups Homemade Crisco Pie Crust Mix

1 cup shredded Cheddar cheese

5 tablespoons cold water

For filling: combine all ingredients. Cover and chill.

For pastry, combine Crisco mix and cheese in a bowl. Add water, 1 tablespoon at a time, mixing with a fork until dry ingredients are moistened. Shape into a ball.

Preheat oven to 400ºF.

Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a floured 2-3/4-inch round cutter. Place on ungreased cookie sheets.

Spoon a scant measuring teaspoon of Filling onto each round. Moisten half the edge of each round with water. Fold pastry in half and press edges together with a fork to seal. Prick top of each pastry with fork.

Bake at 400ºF for 12 to 15 minutes or until lightly browned.



Makes 8 pancakes

2 eggs, slightly beaten

1/2 cup all-purpose flour

1-1/4 teaspoons salt, divided

1/2 cup milk

1/2 cup club soda

3 tablespoons CRISCO Oil

3 cups finely-shredded cabbage

1 teaspoon sugar

1/4 teaspoon pepper

Combine eggs, flour and 1/4 teaspoon salt in medium mixing bowl. Stir until smooth. Blend in milk and club soda. Set aside.

Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.

Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.



Makes 4 to 5 dozen

1-1/2 cups all-purpose flour, divided

2 tablespoons cornstarch

3/4 teaspoon lemon pepper

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon onion powder

1 cup milk

1 egg

1 pound fresh zucchini (about 3 medium)

Butter Flavor CRISCO for frying

Grated Parmesan cheese

In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.

Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.

In deep-fat fryer or deep saucepan heat 2 to 3 inches Butter Flavor Crisco to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.



Makes 18 soft pretzels

1 cup all-purpose flour

1/4 teaspoon salt

1 tablespoon CRISCO all-vegetable shortening or 1 tablespoon CRISCO Stick

6 tablespoons cold water

CRISCO Shortening or CRISCO Stick for deep frying

Coarse salt

Combine flour and salt in a bowl. Cut in Crisco with a pastry blender or 2 knives. Add water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Knead gently a few times.

Pinch off pieces of dough and shape into 1-inch balls.

Roll each ball between hands to form a 10-inch rope. Form each rope into a pretzel shape. Set on waxed paper.

Heat Crisco to 365ºF in a deep saucepan or deep fryer.

Fry 3 pretzels at a time in hot Crisco for 3 minutes or until golden brown.

Drain on paper towels; sprinkle with coarse salt.



Makes 1-1/2 to 2 dozen cookies


1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening plus additional for greasing

3/4 cup granulated sugar

1 tablespoon milk

1 egg

1/2 teaspoon vanilla

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder


1/2 Butter Flavor CRISCO Stick or 1/2 cup Butter Flavor CRISCO all-vegetable shortening

1 pound (4 cups) confectioners' sugar

1/3 cup milk

1 teaspoon vanilla

Heat oven to 375ºF. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. Combine 1/2 cup shortening, granulated sugar and milk in medium bowl at medium speed of electric mixer until well blended. Beat in egg and vanilla.

Combine flour, salt and baking powder. Mix into creamed mixture. Drop level measuring tablespoonfuls 2 inches apart onto baking sheet. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

For frosting, combine shortening, confectioners' sugar, milk and vanilla in small mixing bowl. Beat at low speed of electric mixer for 15 seconds. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost cookies.

*Butter Flavor Crisco is artificially flavored



1-3/4 cups sauce

1 cup packed brown sugar

1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick

1/2 cup dark corn syrup

1/4 cup milk

1 teaspoon rum flavoring

In 1-quart saucepan blend brown sugar, Butter Flavor Crisco and corn syrup. Cook and stir over low heat until sugar dissolves; do not boil.

Remove from heat. Gradually blend in milk until smooth. Stir in rum flavoring. Serve warm.



Prep Time: 20 minutes

Cook Time: 10-12

Makes 12 apples

12 medium McIntosh apples, washed and stemmed

2 cups heavy cream

2 cups sugar

1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick

1/2 cup dark corn syrup

12 wooden craft sticks

Line baking sheet with parchment paper; set aside.

Prepare an ice-water bath.

Place cream, sugar, Butter Flavor Crisco and corn syrup in a heavy-bottomed saucepan; bring to a boil over medium heat.

Continue cooking until the temperature registers 245ºF on a candy thermometer, 10 to 12 minutes.

Remove from heat and briefly plunge the saucepan into ice water to stop the caramel from cooking. Remove from ice water and let mixture cool for a few minutes.

Insert a craft stick into the stem end of each apple.

Dip one apple into the caramel; coat the top and sides with caramel using a spoon.

Transfer to prepared baking sheet to cool. Repeat with remaining apples.

Optional Toppings: Chocolate covered toffee bits, crushed Macadamia nuts, crushed peanuts, seasonal sprinkles, tinted coconut or chopped candy corn.

Note: Use 5-inch craft sticks, 1/4-inch in diameter. Garnish with a real leaf, if desired, or put finished apples in seasonal cupcake paper.



Makes two 12-inch dessert pastries


2 package (3 ounces each) cream cheese, softened

2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening

1 egg, separated

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon almond extract

1/2 cup chopped maraschino cherries, drained


2 cups all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick

4 to 5 tablespoons cold water


1 cup confectioners' sugar

1/4 teaspoon almond extract

4 to 5 tablespoons milk

2 tablespoons sliced almonds

Preheat oven to 350ºF. Grease baking sheet Set aside.

For filling, in medium mixing bowl combine cream cheese, Butter Flavor Crisco, egg yolk, sugar, flour and almond extract. Beat at medium speed of electric mixer unitl smooth and fluffy. Stir in cherries. Set aside.

For dough, in medium mixing bowl combine flour, sugar and salt. Cut in Butter Flavor Crisco to form coarse crumbs. Add water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together. Form dough into ball. Divide in half. Flatten one ball into rectangular shape. Roll into a 14 x 9-inch rectangle on lightly floured board. Spread 3/4 cup filling over half of dough, beginning slightly off center and spreading to within 1 inch of edges to form a 12 x 3-inch rectangle. Fold ends and sides of dough over filling. Moisten edges with water. Fold upper half of dough over and seal edges. Place seam side down on one side of prepared baking sheet. Repeat For remaining dough and filling. Prick each strudel several times with tines of fork. Beat egg white until foamy. Brush on tops of strudels. Bake at 350ºF for 40 to 45 minutes, or until golden brown. Cool slightly.

For glaze, in small mixing bowl combine confectioners' sugar, almond extract and enough milk to make smooth glaze. Drizzle over tops of strudels. Sprinkle each with 1 tablespoon almonds.



Makes One 9-inch Pie

8 Servings

9-inch Classic CRISCO Double Crust

5 to 6 cups frozen dry pack pitted red tart cherries

1/2 cup reserved cherry juice

1/3 cup plus 1 tablespoon granulated sugar, divided

1 tablespoon plus 1-1/2 teaspoons quick-cooking tapioca, divided

3 teaspoons cornstarch, divided

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 package (8 ounces) cream cheese, softened

1/2 cup confectioners' sugar

1/3 cup chopped almond s

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 cup fresh raspberries

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 egg white, lightly beaten

Granulated sugar

Chopped almonds (optional)

Flake coconut (optional)

For crust, prepare (see Classic Crisco Pie Crust recipe) and press bottom crust into 9-inch pie plate. Do not bake.

For cherry layer, thaw and drain, in large strainer over bowl, enough cherries to yield 3 to 4 cups fruit and 1/2 cup juice. Combine cherries, 1/3 cup granulated sugar, 1 tablespoon tapioca, 1-1/2 teaspoons cornstarch, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla in large bowl.

Combine 1/2 cup reserved cherry juice, remaining 1 tablespoon granulated sugar, 1-1/2 teaspoons tapioca and 1-1/2 teaspoons cornstarch in small saucepan. Cook and stir on medium heat 3 to 4 minutes or until thickened. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Heat oven to 400° F.

For cream cheese layer, combine cream cheese and confectioners' sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add nuts, 1/2 teaspoon almond extract and 1/2 teaspoon vanilla. Beat until well blended. Spread over bottom of unbaked pie crust.

For raspberry layer, combine raspberries, 2 tablespoons granulated sugar and 1 tablespoon cornstarch. Mix carefully. Spoon over cream cheese layer. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Cover pie with top crust. Cut slits or designs in top crust to allow steam to escape.

For topping, brush with egg white. Sprinkle lightly with granulated sugar. Bake at 400° F for 15 minutes. REDUCE OVEN TEMPERATURE TO 350° F. Bake for 40 minutes. Sprinkle with chopped nuts and coconut 5 minutes before end of baking time, if desired. Cool until barely warm or to room temperature before serving.



Makes 4 dozen squares

Butter Flavor CRISCO Stick or Shortening for greasing

2 -1/4 cups firmly packed brown sugar

1/2 Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted

2 cups self-rising all-purpose flour *

2 eggs

1 teaspoon vanilla

1 cup semi-sweet chocolate chips

3/4 cup chopped pecans

* Substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1/4 teaspoon salt in place of self-rising flour, if desired.

Heat oven to 325ºF. Grease 13 x 9 x 2-inch pan with shortening. Place cooling rack on countertop.

Combine brown sugar and 1/2 cup shortening in large bowl. Beat at low speed with electric mixer until well blended.

Add, one at a time, flour, eggs and vanilla. Beat until blended. Add chocolate chips and pecans. Beat just until blended. Spread in greased pan.

Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool in pan on cooling rack. Cut into squares about 1-1/2 x 1-1/2 inches.