Hucklebucks Recipes

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.

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

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a deep 20cm round cake tin and line the base with baking parchment.
• To make the crumble topping, put the flour, sugar and ginger in a bowl and mix together. Add the butter and rub together until the mixture resembles breadcrumbs. Stir in the oats and, using your hands, bring the mixture together into a dough, wrap in cling film and chill until needed.
• Put the rhubarb pieces in a bowl with the sugar and orange zest, and mix together. Set aside while you make the cake batter.
• Put the butter, sugar and orange zest in a large bowl and, using an electric whisk, beat together until light and fluffy, about 5 mins. Add the eggs, one at a time, beating together until combined before adding the next.
• In a separate bowl, mix the flour, baking powder, vanilla paste and a pinch of salt together and, in two additions, fold into the butter mixture, alternating with the soured cream. Tip into your cake tin and level out with a spatula. Top with the rhubarb mixture and finish by breaking the chilled crumble into irregular-sized pieces and scattering over the rhubarb. Bake in the oven for about 1 hr 10 mins or until the crumble is golden and a skewer inserted into the middle of the cake comes out clean. Check the cake after 1 hr - if it is colouring too quickly, cover lightly with foil for the final 10 mins.
• Allow to cool in the tin for 10 mins before carefully transferring onto a wire rack to cool completely. Will keep in an airtight container for up to 3 days, but the crumble will lose some of its texture after the first day.