Good Dinner Mrs. Mellen

Christmas is my favorite time of the year for so many reasons especially spending time with family and friends sharing a luscious Christmas feast.  And decorating for the holidays is so much fun and wonderful to see everyday. I love all the beautiful decorations, fresh greens, paper whites, amaryllis's and so much more. This year was another wonderful celebrations. My daughter Mandi and I cooked for days preparing a feast for all to enjoy. We like to combine old family favorites with new dishes that we find appealing. This year was a smashing success with twenty guest join us on Christmas day.  The menu is as follows: For Appetisers Shrimp with Cocktail sauce Olive tapenade in pastry cups Pigs in a blanket Dinner Turkey with Sausage stuffing Prime Rib Roast Sweet Potato Pudding Healthy Green Bean casserole Salad with tomatoes, cranberries, mandarin oranges and candied pecans Tiropita Pastitsio Dinner Rolls Dessert Pumpkin Cheese Cake Pecan Pie Orange Scented

So sinfully delicious, so easy! 3 cups semi-sweet chocolate pieces 1 can sweetened condensed milk 1 tablespoon vanilla unsweetened cocoa, chocolate or colored sprinkles, finely chopped nuts, coconut or powdered sugar for coating. Melt chocolate and condensed milk. Remove from heat, stirring until smooth. Add vanilla. For an adult version you can add a liquor. Cool. Chill until firm 1-2 hours. Roll chocolate into a ball and roll into coating. Chill for 1 hour and store in air tight container. Enjoy!

A wonderfully different peanut butter and chocolate cookie that is a glorious blend of two favorites. 2 cups flour 1/2 cup Dutch process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 stick unsalted butter, room temperature 1/2 cup solid vegetable shortening 1/2 cup sugar 1 1/4 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1 cup semisweet chocolate chips 1/2 cup creamy peanut butter Pre heat oven 350 F. Line two baking sheets with parchment paper. Sift together flour, cocoa, baking powder, and baking soda. In the bowl of an electric mixer cream butter, shortening, sugar, and one cup brown sugar on medium until light and fluffy. Add eggs, one at a time, mixing until fluffy and combined. Add vanilla betting until combined. Gradually add dry ingredients, mix at low speed until combined. Add chocolate chips mix until combined.  Cover bowl and chill about 1 hour. In a small bowl stir together peanut butter and remaining 1/

The essence of Christmas in one cookie. Fragrant cookies that fill the house with the wonderful smells of baking. And these little jewels taste fabulous! 1 1/2 flour 1 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg 1 tablespoon cocoa power 1 stick unsalted butter, room temperature 1/2 cup dark brown sugar 1/2 cup unsulfered molasses 1 teaspoon baking soda 1 1/2 teaspoons boiling  water 7 ounces semisweet chocolate,  in 1/4 - inch chunks 1/4 sugar Line two baking sheets with parchment.  In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, and cocoa.  In a bowl of an electric mixer beat butter on medium speed until fluffy about 4 minutes.  Add brown sugar beat until combined. Add molasses continue beating until combined. In a small bowl dissolve baking soda in boiling water. Beat in half of flour mixture into butter mixture. Add baking soda mixture, then remaining flour. Mix in chocolate. Wrap in

The cookies are coming fast and furious. Just can't stop baking and baking. Christmas Snow Flake Cookies fudgie truffle like cookies rolled in confectioners' sugar and baked to perfection! 8 ounces bittersweet chocolate 1 1/4 flour 1/2 cup Dutch-process cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1 stick unsalted butter,  room temperature 1 1/2 cup light brown sugar 2 large eggs 1/3 cup milk 1 cup confectioners' sugar Melt chocolate in a double boiler or in a heat-proof bowl over a pan of simmering water.  Set aside to cool. In a medium bowl sift together flour, cocoa, baking powder and  salt. In the bowl of an electric mixer beat butter and brown sugar on medium until light and fluffy about 3 to 4 minutes. Add eggs and vanilla beat until well combined. Add melted chocolate.  Add flour mixture alternating with milk, begin and end with flour.  Mix on low speed until just combined. Shape dough into ball and wrap with plastic wrap. Chill in refrige

My love affair with making Christmas Cookies started when I was a little girl helping my mother bake cookies at Christmas. We made large quantities of a my mother's favorite recipes. To this day I have continued the tradition of baking, baking and more baking of delectable cookies.  Today I made a favorite cookie of my children when they were little. Peanut Blossoms are a fun cookie topped with a chocolate kiss. Who does love a peanut butter cookie with a chocolate kiss in the center. I love the taste of peanut butter meeting chocolate. I've different  recipes finding this one to be my favorite. 1 3/4 cups flour 1/2 cup sugar 1/2 cup brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup solid vegetable shortening 1/2 cup peanut butter 2 tablespoons milk 1 teaspoon vanilla extract 1 egg 48 chocolate kisses, unwrapped Pre heat oven to 325 F. In large bowl mix on low speed all the ingredients until combined and dough forms.  Shape a teaspoonful of dough into

Easy, fun, delicious tasting, a wonderful addition to my collection of annual Christmas cookies. 1 cup unsalted butter, softened (Remember Cabot's is my favorite) 1/2 cup confectioners' sugar 1/3 cup fine ground nuts (hazelnuts, almonds, or pecans) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground fresh nutmeg 1/8 teaspoon allspice 1/4 teaspoon salt In a large electric mixer at high speed, beat the butter and 1/2 cup confectioners sugar until light and fluffy, about 5 minutes. Slowly beat in the flour, nuts, cinnamon,  ginger, cloves, nutmeg, allspice, and salt until well combined. Wrap dough tightly in plastic wrap. Refrigerate for 1 hour or until firm. Or put in freezer for 30 minutes. Preheat oven to 400 F. Line 2 baking sheets with parchment paper. Roll dough into 1-inch balls, and place on prepared baking sheets, spacing 2 inches apart. Bake for 8 to 12 minutes, or until cookies are light brown on the bott

Need I say again I love to make Cupcakes, especially cupcakes with a surprise in the center. Just think Red Velvet cupcakes with a mouth watering cream cheese center as you take a bite. A wonderful addition to any Christmas dessert tray! Red Velvet cupcake batter 3 eggs, at room temperature 3/4 cup butter, at room temperature 3 cups flour 1 tablespoon unsweetened cocoa powder 3/4 teaspoon salt 2 1/4 cups sugar 1 1-oz bottle red food coloring 1/2 teaspoon vanilla 1 1/2 cups buttermilk 1 1/2 teaspoon baking soda 1 1/2 teaspoon vinegar Line two 12 cupcake or muffin pans. Pre heat oven to 350F.  In a medium bowl stir together flour, cocoa powder, and salt. Set aside. In large bowl beat butter on medium for 1 minute. Gradually add sugar, beating on medium speed until well combined.  Scape sides of bowl and beat for another 2 minutes.  Add eggs one at a time, one at a time beating after each addition. Beat another 2 minutes. Beat in red food coloring and vanilla. Alternately

I love fish especially in a wonderful fish stew! Cioppino, Bouillabaisse, Portuguese fisherman stew, I love them all. Today I made an absolutely delicious Cioppino. What I love about fish stews is you can use a variety of fish depending what is fresh.  Living in the Boston area all our grocery stores have fantastic fish markets making getting fresh fish easy. Give this easy dish a try. I know that you'll be surprised at just how quick and easy you can make this fabulous meal. Serve with fresh baked crusty bread and a farm fresh salad, don't forget the wine! Cioppino 1 teaspoon fennel seeds, toasted and crushed 1/4 cup olive oil 2 shallots, finely chopped 1 small fennel bulb, finely chopped 4 cloves of garlic, crushed 3 bay leaves, crumbled 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon sea salt 1/4 teaspoon freshly grown pepper 1 28-oz can ground tomatoes,  (I use kitchen ready Pastene) 1 1/2 cup dry white wine 1 8-oz bottle clam j

A double chocolate cupcake with a cream cheese center,  a heavenly treat. I use this recipe often changing the frosting according to the occasion. I used the recipe for my falling leaves cupcakes with a orange tinted butter cream frosting. I promised I'd share the recipe so here it is! Cupcake 2 cups brown sugar 1 3/4 cups flour 3/4 cup natural unsweetened cocoa powder, sifted ( I like Ghirardelli) 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup buttermilk 1 cup strong coffee, room temperature 1/2 cup vegetable oil 2 large eggs Cheesecake Filling 8 ounces cream cheese, room temperature 1/4 cup sugar 1 egg 2 tablespoon flour 1/2 cup mini semisweet chocolate chips Butter cream Frosting 1 cup unsalted butter(2 sticks), softened.  I like Cabot butter from Vermont. 3-4 cups powdered sugar sifted ( I use closer to 4 cups) 1 tablespoon vanilla extract, use real vanilla not imitation 2-4 tablespoons milk or

Nothing add zing to a dish that wonderful spices. Today I stopped by Penzeys Spices on Mass Avenue in Arlington Ma. You can find them on the net www.penzeys.com/cgi-bin/penzeys/shophome.html. What I love about Penzeys is not only the freshness of the spices but the variety of spices and blends. You can find all different kinds of pepper, curry, cinnamon plus so many other spices. I especially love their blends like Tuscan Sunset, Mural of Flavors and for fish I just love Northwoods seasoning. And all the spices come in different quantities so you can buy a little or a lot. So convenient. Spices don't last forever be sure to clean out you spices regularly and buy spice quantities based on your usage. So live large, use interesting spices to "spice' up your meals. Enjoy

I made this cake from Southern Living Magazine for friends last night with wonderful results.  The cake tastes as delicious as it looks. A wonderful combination of apples, pecans, applesauce, cream cheese center  and spices with all the scents and taste of fall in one glorious bite. Your friends will enjoy this cake I promise!  www.myrecipes.com/recipe/apple-cream-cheese-bundt-cake-50400000115369/ Check out the recipe and Enjoy!

I made this arrangement of cupcakes for the GFWC JR's cup cake contest. I won most unique combination of flavors.   Recipe to follow!

Olives are like food for the gods!  Sun-kissed then cured in a rainbow of inviting colors.  Green, black, brown all temping to even the most sophisticated pallet.  I love a good olive tapenade so delicious, so easy to make. I like to make my own tapenade to serve on an antipasti plate or for a little different treatment, fill phyllo cups with the tapenade, baking for a hot mouth watering appetizer. Olive Tapenade Tarts 1 cup pitted kalamata olives (you can use any vary of olives) 1 clove chopped garlic 1/4 cup olive oil 1 teaspoon capers 1 teaspoon herbs de provence 1 package Athenos phyllo cup,  thawed in refrigerator 6 sliced green pimento filled olives(for garnish) curried red peper, sliced(for garnish) Pre-heat oven to 400 degrees. In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended. Fill each cup with olive spread, decorate with olive and red pepper if you like. Plac

Deep Red Velvet Cup Cakes taste delicious and look wonderful. I love Red Velvet Cake and Cup cakes. I have tired to use beet juice instead of red food coloring but could not obtain the deep red color that is the signature of Red Velvet. I am going to keep searching for a substitute to the food coloring that will make the cup cakes red!. I made these cup cakes for the Dedham Junior Woman's Club Mother's Day Tea. Not one was left at the end of the tea!  I like Cream Cheese Frosting for red velvet finding the combination irresistible. Cake 2 1/4 cup sifted cake flour (I like King Arthur) 2 tablespoon natural unsweetened cocoa powder ( I like Ghirardelli) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 2 oz  liquid red food coloring 1 teaspoon distilled white vinegar 1 teaspoon vanilla extract 1 1/2 cups sugar 1/2 cup unsalted butter,  room temperature 1 large eggs Frosting 1 8-ounce package cream cheese,  room temperature 1

Ah, fall all the wonderful smells and taste of the season come to my mind thinking about fall baking. I love this Pumpkin spice pound cake mixed with cinnamon, nutmeg, allspice and cloves, filled with a wonderful delectable chocolate center a fantastic dessert for any season. As soon as you remove these loafs from the oven a wonderful spicy smells permeates the whole kitchen. Slicing releases even more wonderful aromas.  Then the taste is even more amazing then the aromas. Sensory over load at it's best! Eat one loaf now and freeze the other to enjoy later. 3 cups flour 1/2 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon freshly ground nutmeg 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ginger 1 cup butter, softened 3 cups sugar 4 eggs 1 16 ounce can pumpkin 4 ounces unsweetened chocolate, melted Preheat oven to 350 degrees. Grease and flour 2 9x5 inch loaf pans Combine first nine ingredients i

I think that I've said it before but I love to make pies! Something about taking a fragrant pie out of the oven, serving it warm is just so irresistible. Pies are fun to make, fun to eat. I made this wonderful fall pie to celebrate the season with my friends at the DJWC board meeting.  Fresh cranberries add  a tart tang to the apples( I used Granny Smith apples which tend to be tart also) .  Perfect  with vanilla ice cream or a slice of Harmon's Cheddar Cheese( I love Harmon's Cheddar Cheese from Sugar Hill, New Hampshire).  Any way you like your pie this one is just delicious! Pastry 1 3/4 cup flour 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup butter 2-3 tablespoon apple cider or water 1 egg, beaten Filling 1/4 cup sugar 1/4 cup flour 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 6 cups thinly sliced pared apples (about 5 medium) 1 cup fresh cranberries Crumb Topping Mix one cup flour, 1/2 cup firm butter, and 1/2 cup brown packed sugar w

Ah, fall is in the air!  Time for wonderful apple desserts to herald the beginning of fall.  Fall is my favorite time of year when the leaves start to change with the crisp Autumn air.  And fall clothes, need I say more to soft cashmere sweaters, light wool pants, and boots! But I can't forget about fresh picked apples right off the tree. Perfect for just taking a big juicy bite or using for outrageous apple desserts like the  recipe that I am sharing today which is half cupcake, half muffin, but totally delicious. Applelicious Cupcakes Cream Cheese Filling 1 8 ounce package cream cheese 1/4 cup butter, softened 1/2 cup sugar 1 large egg 2 tablespoon flour 1 teaspoon vanilla Apple batter 1 cup finely chopped pecans 3 cups flour 1 cup sugar 1 cup firmly packed light brown sugar 2 teaspoon ground cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground allspice 3/4 cup canola oil 3/4 cup apple sauce 1 teaspoon vanilla 3

One more mussel receipt to enjoy on a wonderful late summer evening! Mussels are so delicious and easy to make.  I changed the recipe today for a light wine sauce that was just outstanding Two pounds mussels scrubbed and de-bearded,  I love P.E.I mussels, so sweet! 2 tablespoon olive oil 2 coves garlic, minced 1 shallot, chopped 12 rainbow heirloom cherry tomatoes 1tablespoon chopped fresh thyme. 1tabelspoon chopped fresh basil 1 tablespoon chopped fresh oregano 1/4 cup dry white wine Saute olive oil, garlic and shallot for 5 minutes, don't brown. Add tomatoes and fresh herbs continuing to saute for another five minutes. Add wine,  cook on low for another five minutes.  Add mussels, stir, cover, continue cooking on low for ten minutes until until mussels open. So easy and so good! Enjoy!

Wonderful easy summer grilled vegetables are so delicious and easy to make.  Clean and slice an assortment of farm fresh vegetables. I used purple, red, and yellow peppers, heirloom grape tomatoes, mini eggplant, onions, garlic and Brussels sprouts.  Put the vegetables in a wire grill pan, drizzle with olive oil, season with fresh basil, thyme and ground pepper. All you have to do is grill for about 20 minutes, shaking the wire grill pan to rotate the vegetables and then just serve. Enjoy

Fall must be in the air I woke up wanting to just cook and cook. First I made Curried Chick Pea salad and Oriental Cabbage Salad to eat today and the rest of the week as healthy side dishes.  Then on to large batches of Pasta Fagioli(or Pasta Fazool, our pronunciation), Lentil Chili and homemade chicken stock to use later in the week. Finally I finished up with a wonderful Sunday dinner of grilled swordfish, mussels in wine, the last of local corn, salads from this morning and I just had to make a Caprese salad with my heirloom tomatoes. I know way to much food but my Italian heritage is showing.  All the recipes can be found in my blog. Sneak peak I am working on my Mother's Gnocchi receipt. She sent me the ingredients list and now I am going to make her Gnocchi's with her walking me through her little tricks over the phone. That's what I love most about my mother's style of cooking, her unique additions to all the standard Italian recipes make her meals so deliciou

September means end of summer, back to school, warm days, cool nights and harvesting summer vegetables putting my garden to bed for the winter and more.  Especially wonderful is the farmer's market harvest of wonderful fresh vegetables.  So fresh, delicious and easy to prepare for a relaxing summer meal. With all the wonderful bounty from local farm markets I've been enjoying tasty vegan meals that are flavorful, delicious and satisfying. Oh did I mention so heathy! Last night I prepared very quickly one of these beautiful meals. I served a ratatouille, portabella mushroom pita bread sandwich with fresh heirloom tomatoes, so beautiful to see and taste. A wonderful late summer meal for two. Farmer's Market Ratatouille 1 large zucchini 1 Thai eggplant (loved my new find at Dedham Food Market) two tomatoes, cut into cubes cup of fresh mushrooms, sliced 1 shallot, minced 2 cloves of garlic, crushed 4 kalamata olives, sliced in half 1 teaspoon capers 2 tablespoon

My first year planting heirloom tomatoes is a wonderful success.  Not very pretty on the outside but delicious to taste.  I was unaware that they don't produce copious amounts of tomatoes like the hybrids varieties but quality beats quantity when comparing to a the hybrids. So flavorful that all I did was slice the tomatoes layer with fresh mozzarella, fresh basil and drizzle with a rich balsamic vinegar or Our Favorite Salad dressing(one of my favorites)!  Ready to serve in no time! Enjoy!

I love to make pies especially Summertime peach pie.  Serve plain or with the best vanilla ice cream just warm from the oven simply a fantastic end to a summer meal. Crust 3 1/2 cup flour 1 teaspoon salt 1/4 cup sugar, optional 3 sticks cold unsalted butter, cut into small pieces 1 tablespoon white or cider vinegar 1/3 cup plus 1 tablespoon ice water Pie Filling 8 peaches slice thin 3/4 cup light brown sugar juice of one lemon 3 tablespoon of quick-cooking tapioca 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 4 tablespoon butter Pie Crust:  Pulse flour, sugar and salt in a food processor. Add 1 diced stick cold butter, process until combined. Add 2 more diced sticks cold butter. Add 2 more diced sticks cold butter, pulse 10 seconds or until the mixture resembles coarse meal.  Add one tablespoon vinegar. Gradually pour in 1/3 cup water pulsing 10 seconds until combined. Turn out onto a clean surface and form into a bal

Peaches have are one of my favorite fruits. My grandparents always had peach tree in their yard. My grandmother would can a large batch each summer for winter eating. Growing up in Levittown Pennsylvania all the house were landscaped with one apple, one pear and one peach tree. I waited all summer for the peaches to grow and ripen, picking at the just perfect time. Our peach tree produced an abundance of fruit enough to just eat fresh and for my mother peach pies. When I want to make a quick and easy peach dessert I turn to a cobbler. You can make a cobbler with peaches, blueberries, nectarines and more, just use your favorite fruit.  I like this cobbler for the bisque topping as opposed to a sweet crumbly topping. The peaches are the star not the topping. 8 large peaches, sliced into thin slices 1/4 cup sugar 1 tablespoon fresh lemon juice 2 tablespoon cornstarch For biscuit topping 1 1/3 cup flour 2 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda

Wednesdays find me at the wonderful Dedham Farm Market to choice the simple ingredients for a delicious easy meal. Today I was not disappointed with all that I purchased at the Farm Market. Luscious purple peppers, sweetly flavored Thai eggplant, just picked corn, plump tomatoes, bursting blueberries, spicy lettuce, leaping off the boat fish, and more.  Once home I quickly made a simply delicious evening meal. Mussels in white wine sauce, fresh corn, grilled zucchini and swordfish. For the mussels I just sautéed garlic and shallots in 2 tablespoon olive oil for five minutes. Add 2 cups sliced cherry tomatoes, 1 cup white wine, 1 tablespoon each basil and thyme. Cook on low for another five minutes. Add 2 pounds mussels cover and simmer on low until mussels open about 10 minutes. I purchased small ball shaped zucchini and cut in half. Spray lightly with pam, season with fresh basil, thyme and oregano. Place on hot grill and cook for 15 minutes. For the swordfish I just drizzle

Ah, what  a wonderful combination, cheesecake and devil's food cake together in a fantastic tasting cupcake. I am not just bragging,  these cupcakes just won best tasting cupcake in the First Annual Sheep Skate Yarn and Craft store cupcake bake off. Cake 2 cups(packed) brown sugar 1 3/4 cup cake flour - I like King Arthur's 3/4 cup natural unsweetened cocoa- I use Ghirardelli 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup buttermilk 1 cup strong coffee, room temperature 1/2 cup vegetable oil 2 large eggs Cheesecake Filling 8 ounces cream cheese, room temperature 1/3 cup sugar 1 large egg 1 tablespoon flour 1 cup mini semisweet chocolate chips Icing 1 cup (2 sticks) butter, softened at room temperature 3 cups confectioners sugar, sifted 1/4 teaspoon salt 1 tablespoon vanilla 2 tablespoon milk or heavy cream Chocolate Batter:  Preheat oven to 350 F. Line cup cake pans with baking cups. I made 12 large cup cakes or you can do 24 regular. (If yo

Sunday I had an urge to grill Cornish Game Hens. A very easy but a tasty Sunday dinner. I served them with grilled vegetables, fresh corn and a salad.  From my mother I learned to be very fussy when cleaning any type of poultry. First I split the hens, cutting not on the breast side but the back side, butterflying the birds. I like to first put sea salt in the cavity of the bird for about 10 minutes. I then thoroughly rinsed the hens. I then but the birds in a large bowl and covered with water. I added one sliced lemon, four sliced garlic cloves, a tablespoon of sea salt, a teaspoon fresh ground pepper, 1/4 cup fresh chopped basil, a tablespoon fresh rosemary, and a tablespoon thyme. I refrigerate for two hours to let the hens become flavorful. Heat grill to medium. Drain hens and pat dry. Rub a little olive oil on the breast of hens, season with chopped basil, rosemary, pepper and thyme. Place hens on grill breast side up.  Grilled cover turning every ten minutes for about 35 -

Summertime and wonderful fruit pies what could be more perfect. A delicious piece of pie with vanilla ice cream simple but oh so good!  I especially love the combination of nectarine and blueberries.  I made my own pie crust and the recipe follows. But for a quick and easy pie you can buy the refrigerated pie crust. I like the Pillsbury brand.  Don't be intimidated by a home made pie crust, as I've always said, the more you practice the better you become.  If time is an issue you can make the pie crust the day before and refrigerate over night,  then just roll out the dough the next day, add the filling, bake and in no time you have a wonderful home made pie. Pie Crust Makes 2 crusts 3 1/2 cups all-purpose flour 2 sticks chilled unsalted butter, cut into 1/2 " cubes 1/4 cup vegetable shortening 1 Tbsp. plus 1 tsp. sugar 1 Tbsp. salt Process flour, butter, vegetable shortening, sugar and salt  in a food processor until butter is crumbly, about 30