Best Kfc Old Fashioned Huckleberry Cake Recipes

COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE

Steps:

• Gradually beat 2/3 cup sugar into the beaten egg until light.
• Sift together flour, baking powder and salt.
• Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
• Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
• Beat well, then fold in 1 1/2 cups fresh huckleberries.
• Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.

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.

COLONEL SANDERS' FRENCH FRIED PARSNIPS OR CAULIFLOWER

Steps:

• Mix the batter ingredients well.
• Mix the seasoned flour well.
• Cut parsnips into strips or cauliflower into medium flowerets.
• Parboil parsnips or cauliflower in 2 quarts water with 1 tablespoon salt and 1 tablespoon sugar just until fork tender.
• Dip in batter.
• Roll in flour mixture.
• Fry in 375°F hot deep fat until golden.

RICH AND BUTTERY HUCKLEBERRY BUNDT CAKE

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.)