Hucklebuck Cookies Food

HUCKLEBERRY BUCKLE

Steps:

• Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
• In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
• To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
• Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.

HUCKLEBUCKS

Steps:

• Preheat over to 400 degrees.
• Cream together shortening, eggs, cocoa, 1 1/2 tsp vanilla and sugar.
• Sift together flour, baking powder and 3/4 tsp salt.
• Add 1 1/2 cups milk to cocoa mixture alternating with dry ingredients.
• Mix well after each addition until batter is smooth.
• Drop by tablespoonfuls onto ungreased baking sheets.
• Bake at 400 degrees for 7-8 minutes; cool.
• Blend together filling ingredients; spread on the bottom of a cookie and top with another.
• Store in an air-tight container.

HUCKLEBUCK COOKIES

Steps:

• cream crisco. eggs, cocoa, 1 1/2 tsps vanilla and sugar.set aside.
• In a seperate bowl, combine flour, baking powder and 3/4 tsp salt.add 1 1/2 cups milk to cocoa mixture alternating with dry ingredients.mix well after each addition until batter is smooth --
• drop by tblsful on ungreased sheet.
• bake at 400* for 7-8 minutes.
• cool on rack.
• FILLING:.
• blend together remaining ingredients and spread on one side of a cookie and top with second cookie.
• store in an airtight container.

HUCKLEBERRY BUCKLE II

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
• In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
• In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
• Bake in the preheated oven for 45 to 50 minutes.

HUCKLEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
• Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
• To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

BLUEBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
• Cream together 3/4 cup sugar, shortening, and egg.
• In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan.
• To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
• Bake at 375 degree F (190 degrees C) for 25-30 minutes.