All-Vegetable Shortening

DEEP DISH CHERRY PIE - INGREDIENTS: 2 CUPS FLOUR FC, 2 CANS (21 OZ EACH) CHERRY PIE FILLING FC, 1 TSP SALT FC, 2 TBSP MILK FC, 3/4 CUP COLD ALL-VEGETABLE SHORTENING FC, 2 TBSP COARSE SUGAR FC, 6 TO 8 TBSP ICE WATER. DIRECTIONS: COMBINE FLOUR AND SALT IN A LARGE BOWL. USING A PASTRY BLENDER OR TWO FORKS, CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE 6 TBSP WATER OVER FLOUR MIXTURE AND BLEND WITH FORK UNTIL MIXTURE HOLDS TOGETHER, USING ADDITIONAL WATER, 1 TBSP AT A TIME, IF NECESSARY. SHAPE DOUGH INTO 2 BALLS, COVER WITH PLASTIC WRAP; REFRIGERATE AT LEAST 30 MINUTES OR UP TO 2 DAYS. PREHEAT OVEN TO 400°F. POSITION 2 OVEN RACKS TO CENTER AND LOWER LEVELS. PLACE A 12" SQUARE OF FOIL ON THE LOWER RACK. FLOUR A LARGE SURFACE AND ROLL ONE BALL OF DOUGH INTO A 13" CIRCLE. PLACE DOUGH, FLOURED SIDE DOWN INTO A 9" PIE PLATE, TRIM DOUGH SLIGHTLY PAST EDGE OF DISH; SPOON PIE FILLING EVENLY INTO CRUST. ROLL REMAINING DOUGH INTO A 12" CIRCLE. PLACE DOUGH OVER FILLING; FOLD EDGE OF TOP CRUST OVER EDGE OF BOTTOM CRUST. CRIMP DOUGH INTO A SCALLOP PATTERN BY PINCHING WITH SIDE OF THUMB AND KNUCKLE OF INDEX FINGER AT AN ANGLE ALONG EDGE OF CRUST. CUT SEVERAL VENTS INTO THE TOP CRUST WITH THE TIP OF A KNIFE OR SMALL DECORATIVE CUTTER. BAKE PIE ON CENTER RACK POSITIONED OVER FOIL, 45 MINUTES, SHIELDING THE EDGE WITH STRIPS OF FOIL HALFWAY THROUGH BAKING TO PREVENT OVERBROWNING. BRUSH TOP CRUST WITH MILK AFTER 35 MINUTES; SPRINKLE WITH SUGAR. COOL ON WIRE RACK. MAKES 8 SERVINGS, FC = FOOD CLUB BRAND
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DO NOT EXPOSE CAN TO HEAT
DO NOT REFILL WITH HOT OIL
COPYRIGHT TOPCO SFMA0118
TENDER BUTTERMILK BISCUITS - INGREDIENTS: 2 CUPS FLOUR FC, 1/4 CUP COLD ALL-VEGETABLE SHORTENING FC, 1 TBSP BAKING POWDER FC, 3 TBSP BUTTER, DIVIDED FC, 1 TSP SALT FC, 3/4 CUP PLUS 2 TBSP BUTTERMILK FC, 1/4 TSP BAKING SODA FC. DIRECTIONS: PREHEAT OVEN TO 475°F. COMBINE FLOUR, BAKING POWDER, SALT AND BAKING SODA IN A LARGE BOWL. ADD SHORTENING AND 2 TBSP BUTTER, CUT INTO SMALL PIECES. USING A PASTRY BLENDER OR TWO FORKS, CUT SHORTENING AND BUTTER INTO FLOUR MIXTURE UNTIL CRUMBS ARE THE SIZE OF PEAS. STIR IN BUTTERMILK JUST UNTIL DOUGH HOLDS TOGETHER. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD GENTLY ABOUT 5 TIMES. PAT DOUGH BY HAND INTO A 1/2" THICK ROUND. USING A 2 TO 2-1/4" CUTTER, CUT OUT BISCUITS; PLACE ON BAKING SHEET WITH SIDES ALMOST TOUCHING. GENTLY PRESS SCRAPS OF DOUGH TOGETHER UNTIL ALL BISCUITS ARE CUT. BAKE 10 TO 12 MINUTES OR UNTIL TOPS ARE LIGHT GOLDEN BROWN. MELT REMAINING BUTTER AND BRUSH OVER TOPS OF HOT BISCUITS. SERVE WARM. MAKES 10 TO 12 BISCUITS, FC = FOOD CLUB BRAND
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WARNING: OVERHEATING ANY OIL CAN CAUSE FIRE AND INJURY. DO NOT LEAVE UNATTENDED WHILE HEATING. IF SHORTENING SMOKES, REDUCE HEAT. IF FIRE OCCURS, TURN OFF HEAT AND COVER UNTIL COOL. DO NOT PUT WATER ON HOT OR FLAMING SHORTENING. SPATTERS CAN BURN. THIS CONTAINER IS NOT METAL. DO NOT HEAT DIRECTLY ON BURNER. FIRE CAN RESULT, CAUSING INJURY. DO NOT REFILL WITH HOT SHORTENING. DAMAGE CAN OCCUR, CAUSING INJURY. TO REMOVE LAST AMOUNT OF SHORTENING, MELT BY HOLDING CONTAINER IN HOT WATER. SPONTANEOUS COMBUSTION (FIRE) MAY RESULT FROM OIL SOAKED MATERIALS.