20 Delicious Crisco Recipes for Every Occasion

Ready to whip up something delicious? Whether you’re planning a cozy family dinner, a festive holiday feast, or just craving some comfort food, Crisco has got you covered. Dive into our roundup of 20 Delicious Crisco Recipes for Every Occasion and discover how this kitchen staple can transform your cooking into unforgettable meals. Let’s get cooking—your next favorite recipe awaits!

Classic Crisco Pie Crust

There’s nothing quite like the flaky, buttery layers of a homemade pie crust, and this Classic Crisco Pie Crust is a foolproof way to achieve perfection every time.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup Crisco shortening, chilled
• 6-8 tablespoons ice water

Instructions

1. In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
2. Add 1 cup chilled Crisco shortening to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add 6-8 tablespoons ice water, one tablespoon at a time, stirring with a fork until the dough just comes together.
4. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out.
5. Roll out the dough on a lightly floured surface to fit your pie plate, then proceed with your favorite pie recipe.

This crust stands out for its unbeatable flakiness and versatility, making it the perfect base for both sweet and savory pies.

Tip: For an extra flaky crust, freeze the shortening for 15 minutes before using and handle the dough as little as possible.

Crisco Chocolate Chip Cookies

There’s nothing quite like the classic comfort of a homemade chocolate chip cookie, especially when it’s made with Crisco for that perfect chewy texture.

Ingredients

• 1 cup Crisco shortening
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line your baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; gradually blend into the creamed mixture.
5. Fold in 2 cups semi-sweet chocolate chips until evenly distributed.
6. Drop by rounded tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart.
7. Bake at 375°F for 9 to 11 minutes or until golden brown. Let stand on baking sheet for 2 minutes; remove to cool on wire racks.

The secret to these cookies’ irresistible chewiness? Crisco shortening ensures they stay soft and tender long after they’ve cooled.

Tip: For an extra gooey center, slightly underbake the cookies and let them finish cooking on the baking sheet out of the oven.

Southern Crisco Biscuits

There’s nothing quite like the warm, buttery embrace of a Southern Crisco biscuit straight from the oven. Perfect for breakfast or as a side, these biscuits are flaky, tender, and oh-so-satisfying.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup Crisco (vegetable shortening)
• 3/4 cup whole milk

Instructions

1. Preheat your oven to 450°F and lightly grease a baking sheet.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Cut in 1/4 cup Crisco until the mixture resembles coarse crumbs.
4. Stir in 3/4 cup whole milk just until the dough comes together.
5. Turn the dough onto a floured surface, knead gently 3-4 times, then pat out to 1/2-inch thickness.
6. Cut out biscuits with a 2-inch cutter, place on the prepared baking sheet, and bake for 10-12 minutes until golden.

The secret to these biscuits’ incredible texture? The Crisco creates layers that puff up beautifully in the oven, making each bite a flaky delight.

Tip: For extra tender biscuits, handle the dough as little as possible and avoid twisting the cutter when stamping them out.

Crisco Fried Chicken

There’s nothing quite like the crispy, golden perfection of homemade fried chicken, and this Crisco Fried Chicken recipe is a game-changer for your next family dinner or gathering.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 cups Crisco shortening
• 1 cup buttermilk

Instructions

1. In a large bowl, whisk together the flour, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, and 1 tablespoon paprika.
2. Pour the buttermilk into a separate bowl. Dip each piece of chicken into the buttermilk, then dredge in the flour mixture until fully coated.
3. In a large skillet, melt the Crisco shortening over medium-high heat until it reaches 350°F.
4. Carefully add the chicken pieces to the hot shortening, working in batches to avoid overcrowding. Fry for 12-15 minutes per side, or until the chicken is deep golden brown and the internal temperature reaches 165°F.
5. Transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil.

The secret to this recipe’s irresistible crunch? The combination of Crisco shortening’s high smoke point and the buttermilk’s tenderizing magic ensures every bite is perfectly crispy on the outside and juicy on the inside.

Tip: For an extra crispy coating, let the breaded chicken rest for 10 minutes before frying to allow the flour to set.

Homemade Crisco Pancakes

Start your morning with these fluffy, golden Homemade Crisco Pancakes that promise a delightful crunch with every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons Crisco, melted

Instructions

1. In a large bowl, sift together 1 1/2 cups all-purpose flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon white sugar.
2. Make a well in the center and pour in 1 1/4 cups milk, 1 egg, and 3 tablespoons melted Crisco; mix until smooth.
3. Heat a lightly oiled griddle or frying pan over medium-high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until bubbles form and the edges are dry, then flip and cook until browned on the other side, about 2 minutes per side.

These pancakes stand out with their irresistibly crispy edges, thanks to the Crisco, making them a perfect canvas for your favorite toppings.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Crisco Apple Pie

Nothing says home like the aroma of a freshly baked apple pie, especially when it’s made with the flaky, buttery crust that Crisco is famous for. This Crisco Apple Pie recipe is a classic that never fails to delight.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup Crisco shortening
• 6-8 tablespoons ice water
• 6 cups thinly sliced, peeled apples (about 6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons butter

Instructions

1. Preheat oven to 425°F. In a large bowl, mix 2 1/2 cups flour and 1 teaspoon salt. Cut in 1 cup Crisco until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough forms a ball.
2. Divide dough in half. Roll out one half on a floured surface to fit a 9-inch pie plate. Place crust in plate; trim edge.
3. In a large bowl, toss apples with 3/4 cup sugar, 2 tablespoons flour, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Pour into crust; dot with 2 tablespoons butter.
4. Roll out remaining dough; place over filling. Trim, seal, and flute edges. Cut slits in top.
5. Bake at 425°F for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

The secret to this pie’s irresistible appeal lies in the perfect balance of sweet, spiced apples encased in a Crisco crust that’s flaky yet tender.

Tip: For an extra glossy finish, brush the top crust with a little milk or cream before baking.

Crisco Sugar Cookies

These Crisco Sugar Cookies are a timeless classic, offering a perfect balance of sweetness and buttery texture that melts in your mouth.

Ingredients

• 1 cup Crisco shortening
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 tbsp milk
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening and 1 1/2 cups granulated sugar until light and fluffy.
3. Beat in 2 large eggs, one at a time, followed by 2 tbsp milk and 1 tsp vanilla extract.
4. In a separate bowl, whisk together 3 1/2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp salt. Gradually add to the wet ingredients, mixing until just combined.
5. Roll dough into 1-inch balls and place on prepared baking sheets. Flatten slightly with the bottom of a glass.
6. Bake at 375°F for 8-10 minutes, until edges are just golden. Let cool on baking sheets for 2 minutes before transferring to wire racks.

What sets these cookies apart is their irresistibly tender center paired with a slight crispness at the edges, a texture achieved by the unique properties of Crisco shortening.

Tip: For an extra touch of sweetness, roll the dough balls in granulated sugar before baking.

Crisco Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, and this Crisco Cornbread recipe is your ticket to that cozy, homemade goodness.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup Crisco shortening, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan with a bit of Crisco.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, beat 1 large egg, then stir in 1 cup milk and 1/3 cup melted Crisco shortening.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
5. Spread the batter into the prepared pan and bake at 400°F for 20-25 minutes, until the edges are golden and a toothpick comes out clean.

The secret to this cornbread’s irresistible texture? Crisco shortening gives it a tender crumb that’s just the right amount of moist.

Tip: For a golden top, brush the baked cornbread with a little melted butter right out of the oven.

Crisco Pound Cake

There’s nothing quite like the classic, buttery richness of a Crisco Pound Cake to bring comfort to your table. This recipe keeps it simple, letting the quality of ingredients shine through.

Ingredients

• 1 cup Crisco shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 325°F and grease a 10-inch tube pan with Crisco.
2. In a large bowl, cream together 1 cup Crisco shortening and 3 cups granulated sugar until light and fluffy.
3. Add 5 large eggs one at a time, beating well after each addition.
4. Stir in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
6. Alternately add the flour mixture and 1 cup milk to the creamed mixture, beginning and ending with the flour mixture. Beat just until combined after each addition.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake at 325°F for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This Crisco Pound Cake stands out for its moist, dense texture and a crust that’s perfectly golden every time. It’s a testament to the magic of simple ingredients coming together.

Tip: For an extra tender crumb, make sure all your ingredients are at room temperature before you start baking.

Crisco Shortbread Cookies

These Crisco Shortbread Cookies are the epitome of buttery, melt-in-your-mouth goodness, perfect for pairing with your afternoon tea or coffee.

Ingredients

• 1 cup Crisco shortening
• 1/2 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening and 1/2 cup granulated sugar until light and fluffy.
3. Mix in 1 teaspoon vanilla extract until well combined.
4. Gradually add 2 1/2 cups all-purpose flour and 1/4 teaspoon salt to the creamed mixture, stirring until the dough comes together.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
6. Bake for 15-18 minutes, or until the edges are just starting to turn golden.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these cookies’ irresistible texture lies in the Crisco shortening, ensuring they’re perfectly tender and crumbly with every bite.

Tip: For an extra touch of sweetness, roll the dough balls in granulated sugar before flattening and baking.

Crisco Peanut Butter Cookies

There’s nothing quite like the classic comfort of a peanut butter cookie, especially when it’s made with the rich, creamy texture that Crisco brings to the table. These Crisco Peanut Butter Cookies are a dreamy, melt-in-your-mouth treat that’s sure to become a staple in your cookie jar.

Ingredients

• 1 cup Crisco shortening
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line your baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco shortening, 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
3. Beat in 2 large eggs and 2 teaspoons vanilla extract until well combined.
4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Gradually add to the creamed mixture, mixing until just combined.
5. Roll the dough into 1-inch balls, place on the prepared baking sheets, and flatten with a fork in a crisscross pattern.
6. Bake at 375°F for 10 to 12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 2 minutes before transferring to wire racks.

These cookies stand out with their irresistibly tender texture, thanks to the magic of Crisco, and the perfect balance of sweet and salty flavors. They’re a nostalgic nod to childhood with a sophistication that appeals to all ages.

Tip: For an extra touch of decadence, press a few chocolate chips into the tops of the cookies right after they come out of the oven.

Crisco Banana Bread

There’s nothing quite like the comforting aroma of banana bread baking in the oven, and this Crisco Banana Bread recipe is a foolproof way to achieve that perfect moist texture every time.

Ingredients

• 1/2 cup Crisco shortening
• 1 cup sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan with Crisco.
2. In a large bowl, cream together 1/2 cup Crisco shortening and 1 cup sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in the mashed bananas.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually blend into the banana mixture.
5. Fold in 1/2 cup chopped walnuts if using, then pour the batter into the prepared loaf pan.
6. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The secret to this banana bread’s unbeatable moistness? Crisco shortening creates a tender crumb that stays fresh for days.

Tip: For an extra flavor boost, try adding a teaspoon of vanilla extract to the batter before baking.

Crisco Pumpkin Pie

Nothing says fall like a slice of homemade Crisco Pumpkin Pie, with its creamy filling and flaky crust that’s sure to become a family favorite.

Ingredients

• 1 (9-inch) unbaked pie crust
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 (15-ounce) can pumpkin puree
• 1 (12-ounce) can evaporated milk
• 2 tablespoons Crisco shortening, melted

Instructions

1. Preheat your oven to 425°F. Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, mix together 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
3. Beat in 2 large eggs, then stir in the pumpkin puree and evaporated milk until well combined. Finally, mix in 2 tablespoons melted Crisco shortening.
4. Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
5. Let the pie cool on a wire rack for 2 hours before serving. This allows the filling to set perfectly for that classic, creamy texture.

The secret to this pie’s irresistibly smooth texture? The combination of evaporated milk and Crisco shortening, which work together to create a filling that’s rich without being overly heavy.

Tip: For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling it out.

Crisco Lemon Bars

These Crisco Lemon Bars are the perfect blend of tangy and sweet, with a buttery crust that melts in your mouth. Ideal for brightening up any dessert table!

Ingredients

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup Crisco shortening
• 2 large eggs
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon
• Additional powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F. In a medium bowl, mix 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut in 1/2 cup Crisco shortening until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 8×8-inch baking pan. Bake for 15 minutes, or until lightly golden.
2. While the crust bakes, whisk together 2 large eggs, 1 cup granulated sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 3 tablespoons fresh lemon juice, and the zest of 1 lemon until smooth.
3. Pour the lemon mixture over the hot crust. Return to the oven and bake for an additional 20 minutes, or until the filling is set and the edges are lightly browned.
4. Cool completely on a wire rack, then dust with additional powdered sugar before cutting into squares.

The secret to these bars’ irresistible texture? The Crisco shortening creates a crust that’s tender yet sturdy, perfectly complementing the creamy lemon layer.

Tip: For an extra zesty kick, add a little more lemon zest to the filling!

Crisco Blueberry Muffins

Start your morning with these tender, buttery Crisco Blueberry Muffins, bursting with juicy blueberries and a hint of vanilla.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup Crisco shortening
• 3/4 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup Crisco shortening until the mixture resembles coarse crumbs.
4. In another bowl, beat together 3/4 cup milk, 1 large egg, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in 1 1/2 cups fresh blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins stand out with their incredibly moist crumb, thanks to the Crisco shortening, and the perfect balance of sweetness and tartness from the blueberries.

Tip: For an extra burst of flavor, toss the blueberries in a tablespoon of flour before folding them into the batter to prevent sinking.

Crisco Carrot Cake

Nothing says comfort like a slice of homemade Crisco Carrot Cake, moist, spiced, and topped with a creamy frosting that melts in your mouth.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups granulated sugar
• 1 1/4 cups Crisco vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1/2 cup chopped walnuts
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, and 2 teaspoons ground cinnamon.
3. In another bowl, beat 1 1/2 cups granulated sugar and 1 1/4 cups Crisco vegetable oil until well combined. Add 4 large eggs one at a time, beating well after each addition. Stir in 3 cups grated carrots, 1/2 cup chopped walnuts, and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
5. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. For the frosting, beat together 8 oz softened cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread over the cooled cake.

The secret to this cake’s irresistible texture? Crisco vegetable oil ensures it stays wonderfully moist for days. Perfect for when you want a dessert that’s as reliable as it is delightful.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter.

Crisco Chocolate Cake

There’s something undeniably comforting about a slice of homemade chocolate cake, and this Crisco Chocolate Cake recipe is a testament to that. It’s rich, moist, and just the right amount of sweet, making it a perfect treat for any occasion.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil (Crisco)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round baking pans with Crisco.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
3. Add 1 cup milk, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
4. Stir in 1 cup boiling water until the batter is smooth. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

What sets this cake apart is its incredible moisture and depth of chocolate flavor, thanks to the boiling water which intensifies the cocoa. It’s a simple trick that makes all the difference.

Tip: For an extra chocolatey experience, frost the cake with your favorite chocolate frosting while it’s still slightly warm.

Crisco Snickerdoodles

There’s something irresistibly comforting about the classic Snickerdoodle, especially when made with Crisco for that perfect chewy texture. These cinnamon-sugar coated cookies are a nostalgic treat that’s surprisingly simple to whip up.

Ingredients

• 1 cup Crisco (vegetable shortening)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt
• 2 tbsp granulated sugar (for rolling)
• 2 tsp ground cinnamon (for rolling)

Instructions

1. Preheat your oven to 400°F and line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup Crisco and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time.
3. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the creamed mixture, mixing until just combined.
4. In a small bowl, mix 2 tbsp granulated sugar and 2 tsp ground cinnamon. Shape dough into 1-inch balls, then roll each in the cinnamon-sugar mixture.
5. Place dough balls 2 inches apart on prepared baking sheets. Bake at 400°F for 8-10 minutes, until the edges are set but centers are still soft.
6. Let cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.

The magic of these Snickerdoodles lies in their signature crackly tops and tender centers, a texture achieved by the unique combination of Crisco and cream of tartar.

Tip: For an extra cinnamon kick, sprinkle a little more cinnamon-sugar on top of the cookies right after they come out of the oven.

Crisco Oatmeal Cookies

There’s nothing like the comforting aroma of freshly baked oatmeal cookies filling your kitchen, especially when they’re made with the rich, buttery flavor of Crisco.

Ingredients

• 1 cup Crisco shortening
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats

Instructions

1. Preheat your oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, beat together 1 cup Crisco shortening, 1 cup packed brown sugar, and 1/2 cup granulated sugar until light and fluffy.
3. Beat in 2 eggs and 1 teaspoon vanilla extract until well combined.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Stir in 3 cups quick-cooking oats until evenly distributed throughout the dough.
7. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake at 350°F for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.

These Crisco oatmeal cookies stand out with their perfect balance of chewiness and crispness, thanks to the unique texture that shortening brings to the dough.

Tip: For an extra touch of warmth, try adding a pinch of nutmeg to the dry ingredients.

Crisco Pecan Pie

Nothing says Southern comfort like a classic Crisco Pecan Pie, with its gooey filling and crunchy pecan topping. It’s a holiday staple that’s surprisingly simple to whip up!

Ingredients

• 1 cup light corn syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons Crisco, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, beat the eggs lightly. Stir in 1 cup light corn syrup, 1 cup sugar, 2 tablespoons melted Crisco, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until well blended.
3. Arrange 1 1/2 cups pecan halves evenly over the bottom of the unbaked pie crust. Pour the filling over the pecans.
4. Bake at 350°F for 60 to 70 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
5. Cool on a wire rack for at least 2 hours before serving.

The magic of this pie lies in the contrast between the crisp pecans and the velvety filling, creating a dessert that’s as satisfying to bite into as it is to savor. Perfect for when you want to impress without the fuss.

Tip: For an extra flavor boost, toast the pecans lightly before adding them to the pie crust.

Conclusion

We hope this roundup of 20 delicious Crisco recipes inspires your next kitchen adventure! From sweet treats to savory dishes, there’s something for every occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!