BUTTER SHORTENING RECIPES

BUTTER FLAKY PIE CRUST | ALLRECIPES

Butter Flaky Pie Crust | Allrecipes image

Butter makes this buttery flaky recipe the perfect crust for your pie!

Provided by Dana

Categories Pastry Pie Crusts

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 1 single crust pie

Number Of Ingredients 4

Ingredients

1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup butter, chilled and diced
¼ cup ice water

Steps:

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Nutrition Facts : Calories 172.8 calories, CarbohydrateContent 14.9 g, CholesterolContent 30.5 mg, FatContent 11.7 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 7.3 g, SodiumContent 155 mg, SugarContent 0.1 g

PEANUT BUTTER CUPCAKES RECIPE | ALLRECIPES

Peanut Butter Cupcakes Recipe | Allrecipes image

My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!

Provided by 93CAMILLA39

Categories Cupcakes

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 24 cupcakes

Number Of Ingredients 10

Ingredients

2 cups brown sugar
½ cup shortening
1 cup peanut butter
2 eggs
1 ½ cups milk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1 pinch salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, CarbohydrateContent 24.8 g, CholesterolContent 16.7 mg, FatContent 10.5 g, FiberContent 1 g, ProteinContent 5.1 g, SaturatedFatContent 2.5 g, SodiumContent 117.7 mg, SugarContent 13.5 g

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