Hucklebuck Cookies Recipes

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HUCKLEBUCKS



Hucklebucks image

These are soft chocolate cookes with a marshmallow filling. The recipe comes from Gooseberry Patch's Country Baking cookbook. These are yummy and won't last long! Yield and prep/cooking time are estimates and do not include cooling time.

Provided by Kater

Categories     Dessert

Time 45m

Yield 24 sandwich cookies

Number Of Ingredients 15

3/4 cup shortening
2 eggs
3/4 cup cocoa
1 1/2 teaspoons vanilla
1 1/2 cups sugar
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
1 tablespoon milk
3/4 cup butter
2 cups powdered sugar
1 cup marshmallow creme

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.

Nutrition Facts : Calories 310.1, Fat 13.6, SaturatedFat 5.8, Cholesterol 35.1, Sodium 192.7, Carbohydrate 44.3, Fiber 0.9, Sugar 26.9, Protein 3.3

RICH AND BUTTERY HUCKLEBERRY BUNDT CAKE



Rich and Buttery Huckleberry Bundt Cake image

I had never made a huckleberry cake before the other day! But BOY did it come out good!!! I just used my old butter cake recipe, adjusted everything, and added the huckleberries! Wahlah! *I always bake berries FROZEN in anything I add them to so they hold up well during baking. Hope you try this someday! It's really good! We had...

Provided by Kelly Williams

Categories     Fruit Desserts

Time 1h10m

Number Of Ingredients 11

2 3/4 cups flour
1/2 tsp. salt
1/4 tsp. cinnamon
1 tsp. baking powder
2 cups sugar
2 sticks butter, softened
4 eggs
2 tsp. vanilla
1/2 tsp. lemon juice
1 cup milk
2 1/2-3 cups frozen huckleberries, as many as you like

Steps:

  • 1. Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat....but you really need to get a flour sifter! LOL ;) ) (*This is for the young ones that think "flour sifters" are old fashioned and aren't needed...uhm, yeah, ya need one.)So anyways...In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it apears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. Good for at LEAST 3 days. (Covered.)

HUCKLEBERRY BUCKLE II



Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

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.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

HUCKLEBERRY BUCKLE ( OR COBBLER CAKE)



Huckleberry Buckle ( or cobbler cake) image

When huckleberries are in season, we buy at least 6 bags and freeze them! My favorite berry in the world! And even better for you than blueberries! This is just one of my favorite ways to fix them. A sweet cobbler/cake-like recipe which is HEAVEN served warm with vanilla bean ice cream! Enjoy!!! (photo by jaylaulau)

Provided by Kelly Williams

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup sugar
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 cup milk
1 tsp. vanilla
2 1/2 cups huckleberries, fresh or frozen (unthawed)
3/4 cup sugar
1/2 cup boiling water
1 Tbl. butter, cut into small pieces

Steps:

  • 1. Turn oven on to 375. Grease bottom only of a 9" square pan with butter-flavored crisco. (My 9" pan has somehow "walked", so this last time I had to use my 2 1/2 quart deep round baking dish. It worked pretty well. Just had to add 5 minutes to the baking time.) In a large mixer bowl, cream 1/4 cup batter and 1/2 cup sugar. In small bowl, whisk flour, baking powder, salt and spices to mix. Slowly beat into butter mixture just til added. Stir in milk and vanilla til just mixed. *Batter will be thick and lumpy. Spread batter into the prepared pan. In large bowl, combine berries and 3/4 cup sugar. Pour boiling water over and fold lightly til mixed. Pour evenly over the batter in the pan. Dot top with 1 Tbl. butter pieces. Bake 45-50 minutes. Serve warm with vanilla bean ice cream! SO GOOD!!! :D

HUCKLEBUCK COOKIES



Hucklebuck Cookies image

Make and share this Hucklebuck Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 17m

Yield 3 dozen

Number Of Ingredients 15

3/4 cup Crisco
2 large eggs
3/4 cup cocoa
1 1/2 teaspoons vanilla
1 1/2 cups sugar
3 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
2 cups powdered sugar
1/8 teaspoon salt
1 tablespoon milk
3/4 cup butter
1 cup marshmallow cream
1 1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 2481.3, Fat 108.8, SaturatedFat 48.9, Cholesterol 280.8, Sodium 1541.3, Carbohydrate 354.6, Fiber 7.5, Sugar 214.8, Protein 26.4

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