Colonel Sanders Old Fashioned Huckleberry Cake Recipes
HUCKLEBERRY PIE CAKE
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Faye Jones.
Provided by Sarah_Jayne
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
- Spread huckleberries evenly over bottom of pie shell.
- Pour batter over berries and bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.
COLONEL SANDERS' KENTUCKY BISCUITS
Make and share this Colonel Sanders' Kentucky Biscuits recipe from Food.com.
Provided by Colonel Sanders
Categories Breads
Time 19m
Yield 13 biscuits, 13 serving(s)
Number Of Ingredients 6
Steps:
- Sift dry ingredients into mixing bowl and nest the flour mixture.
- Add most of buttermilk.
- Cut in the lard.
- Begin squeezing the lard and flour in the milk until thoroughly mixed.
- Add the rest of the buttermilk if needed and mix.
- Turn on to floured board.
- Knead until consistency desired.
- Cut into biscuits.
- Place on a lightly greased baking sheet.
- Bake in a preheated 450°F oven for 12-14 minutes.
Nutrition Facts : Calories 111.7, Fat 5.6, SaturatedFat 2.2, Cholesterol 5.7, Sodium 372.2, Carbohydrate 13.1, Fiber 0.4, Sugar 1.9, Protein 2.1
HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE
Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.
Provided by GaylaJ
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
- Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
- Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake at 350F for 1 hour; cool on a wire rack.
Nutrition Facts : Calories 194.3, Fat 5.3, SaturatedFat 1.2, Cholesterol 20, Sodium 234.9, Carbohydrate 33.4, Fiber 0.5, Sugar 23.2, Protein 3.8
COLONEL SANDERS' OLD FASHIONED BUCKWHEAT CAKES
This is my personal recipe for homemade buckwheat cakes, a real treat served with my Kentucky whipped butter and pure maple syrup.
Provided by Colonel Sanders
Categories Breakfast
Time 12h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flours together.
- Dissolve cake yeast in the warm water.
- Mix all ingredients well, into a batter.
- Set at room temperature for 1 hour.
- Cover and place into the refrigerator overnight.
- Stir in baking soda to the portion to be used to leaven the sourness of yeast.
- Pour onto greased hot griddle and cook until bubbly, then flip cake over until golden brown on both sides.
- Serve hot with my "Kentucky Whipped Butter" and pure maple syrup.
Nutrition Facts : Calories 263.7, Fat 2.5, SaturatedFat 0.7, Cholesterol 1, Sodium 1226.8, Carbohydrate 55.5, Fiber 4.7, Sugar 12.2, Protein 7.3
COLONEL SANDERS' FRENCH FRIED PARSNIPS OR CAULIFLOWER
Make and share this Colonel Sanders' French Fried Parsnips or Cauliflower recipe from Food.com.
Provided by Colonel Sanders
Categories Cauliflower
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 495.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 43.6, Sodium 3378.6, Carbohydrate 103, Fiber 8, Sugar 8.2, Protein 13.3
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