Old Crisco Recipes: Easy Baking Secrets Revealed!

Okay, so I’ve been on this vintage recipe kick lately, and I stumbled upon this whole world of “old Crisco recipes.” I mean, Crisco! My grandma used to use it for EVERYTHING. I figured, why not dive in and see what this is all about? Let’s be real, sometimes those old-school recipes are the best.

Digging Through the Archives

First things first, I needed some recipes. I started by hitting up some online forums, and oh boy, it was a rabbit hole. People were sharing scanned-in pages from ancient cookbooks, handwritten notes from their great-aunts, the works! I felt like a culinary archaeologist.

I grabbed a bunch of recipes that looked interesting – mostly pies, cookies, and some surprisingly savory stuff. I wasn’t sure what to expect, to be honest. Like, would these things even be edible?

The Crisco Challenge: Baking Begins!

I decided to start simple: a classic apple pie. The recipe was super basic – flour, Crisco, salt, water. I followed the instructions carefully, making sure to cut in the Crisco real good until it looked like little peas. The dough felt…different. Kind of, I dunno, smoother than what I’m used to with butter?

• Mixing: Getting the Crisco to the right consistency was key.
• Rolling:The dough rolled out surprisingly easily!
• Baking: Into the oven it went. I crossed my fingers.

The pie came out looking…pretty darn good! Golden brown crust, bubbling apple filling. It smelled amazing, too. But the real test, of course, was the taste.

The Verdict?

Honestly? It was delicious! The crust was unbelievably flaky and tender, even more so than my regular butter crusts. My family, who are always my taste testers, were all over it. And the other recipes? I baked Chocolate cookies and some savory stuff. My whole family loved them! I will share them next time!

So, yeah, I’m officially a convert. These old Crisco recipes are no joke. They’re simple, straightforward, and they deliver some serious flavor and texture. I’m definitely gonna keep experimenting with more of these recipes. Who knows what other forgotten gems I’ll uncover?