Aside from the Amish bread and buttermilk biscuits, these Crisco recipes are primarily for sweet foods, but let’s be honest; that’s where Crisco really shines.
Ever wonder why sweets, biscuits, bread, and other fatty, carby foods tasted so much better when your grandma made them years ago?
It’s not necessarily because she was a better cook than you, although that was definitely the case with my grandma.
Instead, it could be because she relied much more heavily on Crisco and lard.
Say what you will about them, but those old-school ingredients just made food taste better.
With that in mind, I pulled together 10 of my all-time favorite Crisco recipes to share with you.
Trust me when I say these are absolutely incredible and don’t substitute anything for the Crisco!
Looking at these chewy, round peanut butter cookies with the fork marks in the center transports me right back into my grandma’s kitchen with her Formica counters and her bulky Kelvinator that she refused to replace.
Taking one bite of their soft deliciousness almost brings a tear to my eye, both from nostalgia and because of how yummy they are.
These were the real deal. So if you’re hoping to replicate an old-fashioned peanut butter cookie recipe, this is the one you’ll want to use.
Crisco gives cookies such a rich, wonderful flavor and a soft, moist texture, and it makes them feel and taste delightful.
These chocolate chip cookies are some of my favorites.
They have a gorgeous golden-brown color, and each bite tastes better than the one before it.
Feel free to use dark or bittersweet chocolate chips if you prefer, but don’t forget the Crisco.
3. Pie Crust
This four-ingredient pie crust is flaky, tender, and so tasty that you could eat and enjoy it without adding any filling to it. (I’m not joking. I’ve done it.)
All you’ll need to make it is some all-purpose flour, salt, Crisco, and water.
It’s so simple, and the uncooked dough has a dense, sticky consistency that makes it easy to shape the crust.
Honestly, making 100%-from-scratch pies has never been easier.
4. Butter Tarts
These tasty tarts have warm, flaky crusts and incredible fillings made with brown sugar, currants (or raisins), vanilla, corn syrup, Crisco, and an egg.
It’s a rich, almost decadent taste that complements the butter flavor of the crust perfectly.
Each one is just large enough for one or two bites, making them ideal for potlucks and parties.
You may want to double the recipe, though, because a dozen of these scrumptious morsels won’t be enough if there are other people around to share them.
These one-bowl cupcakes are denser and more filling than regular cupcakes.
They’re great for breakfast pastries if you like to start your morning with something sweet.
They have a fantastic spongy texture and a strong vanilla flavor. If you prefer a nuttier taste, use almond extract instead of vanilla.
They’re so good, you can eat them with or without icing and still enjoy them just as much.
Another great thing about Crisco is that it’s naturally vegan-friendly.
That’s something the company definitely didn’t consider back in 1911 but is probably thrilled about now.
So if you’re looking for a vegan-friendly dessert that’s sweet with just a hint of spice, grab the Crisco and try this recipe for strawberry shortcake.
It may look different from any strawberry shortcake you’ve seen, but I think the individual serving shortcakes are charming.
Basically, you’ll just build layers of vegan-friendly shortbread, vegan whipped cream, and sugared strawberries.
It’s a simple recipe that takes less than 30 minutes to make, and each cake is a taste of vegan heaven.
These crunchy, flaky scones flawlessly combine the sweet and the tart.
The dough is sweet and sugary, but the lemon zest gives them a downright sour kick.
The blueberries, both sweet and tart, pull both flavors together for one perfectly balanced sweet treat.
I love how complex the flavor is, and the delightfully crunchy texture is fun, too.
They’re a bit high in carbs but have almost no fat, making them a nice treat nearly any time of day.
I like to serve them with hot tea and finger sandwiches. It makes me feel like royalty throwing a garden party.
There’s almost nothing I love more in the morning than a softy, fluffy biscuit.
However, if you can add in a few flaky layers, that makes them even better.
These buttermilk biscuits are some of the best I’ve ever had, and you’ll only need three ingredients to make them.
With some Crisco, self-rising flour, and buttermilk, you can make breakfast everyone’s favorite meal of the day.
Although, these also taste great for dinner with fried chicken or pork chops.
Most people know I’m a huge fan of Hawaiian banana bread, but this recipe is for when you want good, old-fashioned dense, nutty banana bread.
It’s surprisingly filling, and the inside is soft and moist. The outside is a lovely brown color and has spectacularly crispy edges.
I always dust mine with a bit of powdered sugar before serving it, but otherwise, I pretty much stick precisely to this recipe as it’s written.
10. Amish Bread
In 31 of the 50 U.S. states, there’s at least one Amish community.
If you live in one of those states, you probably know how often people visit them to buy cheese and bread.
Maybe you’ve even visited one yourself.
There’s a reason people go there to buy such common food staples. It’s because Amish bread and cheese taste incredible.
With this recipe, you can make your very own Amish bread.
All you’ll need is water, yeast, sugar, salt, Crisco, and all-purpose flour.
You probably already have all that in your kitchen, so just imagine.
If you head into the kitchen now, you can be enjoying this warm, fluffy bread in just a few hours!
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