Instructions

1. Either with a hand mixer or a stand mixer, beat 2 1/2 cups of regular Crisco with 3/4 cup of flour.
2. Add in a 1/3 cup of vegetable oil.
3. Whip until it is fluffy.
4. Store in sealed container. And no, it doesn’t have to be in the fridge either! I keep mine right in my pantry. When you’re ready to use it, Use a small pastry brush to apply to your baking pans just like you would if you were to grease/flour it. The nice thing is that there’s no mess!