The recipe I use is called Dobie Mix:

1 cup flour
1 cup Crisco shortening
1 cup vegetable oil (I use canola; just preference)

Mix together till blended with electric mixer. Chill; store in airtight container in the fridge. These keeps very well for several months, depending on how often you bake.

After I coat my pans with the Dobie Mix (use pastry brush or small sponge paint brush), I coat my baking pans with sugar. I usually let the baked item cool on a wire rack for about 10 minutes before emptying item onto another wire rack.