Posted December 7, 2016 By sandy
Have you ever had Huckleberry Sweet Rolls?
My mother-in-law was famous for her cinnamon rolls. As a matter of fact, her rolls were so loves by family that there was an abundance of them available at her funeral — a fond memory of the wonderful goodies she shared with everyone.
I wish she were still around as I know you she would love this Huckleberry Sweet Roll recipe. Once again, this one is originally shared on the
Use Real Butter blog!
- 3/4 cup whole milk
- 1/4 cup water
- 2 1/4 tsps active dry yeast
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- 1 egg
- 4 cups all-purpose flour
- 1 tsp salt
- extra butter for the pans
- 2 tbsps butter, melted (to brush on before baking)
- 1/2 cup sugar
- zest of 2 large lemons
- 1/4 cup unsalted butter, room temperature
- 2 cups (about 11 oz.) fresh huckleberries (or blueberries)
- 1/4 cup cream cheese, room temperature
- 1 tbsp butter, room temperature
- 1 1/4 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
Make the dough:
- Warm the milk and water to 115°F. Sprinkle the yeast and 1 teaspoon of the sugar over the warm liquid and let sit for a few minutes. Add the melted butter, vanilla extract, and egg to the liquid. Combine the remaining sugar with the flour and salt in the bowl of a stand mixer fitted with the dough hook. Pour the liquid into the dry mixture and mix on medium speed for 5-7 minutes until the dough is smooth. Lightly grease a large bowl with an unflavored vegetable oil. Form the dough into a ball and place it in the bowl. Flip the dough over to oil the entire ball. Cover with plastic wrap and let rise in a warm place for 90 minutes until it has doubled in size. Butter a 9×13 inch baking pan or two 9-inch round pans.
Make the rolls:
- Mix the lemon zest and 1/2 cup of sugar together. Punch the dough down and roll it out on a lightly floured surface into a 16×9 inch rectangle. Spread the 1/4 cup of softened butter over the dough leaving a 1/2-inch margin at one of the long edges. Sprinkle the lemon sugar over the butter. Then sprinkle the huckleberries evenly over the the sugar. From the long edge with no margin, tightly roll the dough like a carpet. Pinch the edge to the roll to seal it. Cut the roll into 16 equal slices, placing each slice, cut-side down into the prepared baking pan(s). Cover the pan(s) with plastic and let rise in a warm place for 45 minutes until doubled in size. Preheat oven to 350°F. Brush the tops of the rolls with melted butter and bake for 30 minutes or until golden. Let cool.
Make the frosting:
- While the rolls bake, cream the cream cheese and butter together in a mixer or by hand. Mix in the powdered sugar, vanilla extract, and lemon juice until uniform. Frost the rolls while warm. Makes 16 rolls.
Posted December 1, 2016 By sandy
Who would like to make Huckleberry Fudge for the holidays?
Fudge is a favorite goodie this time of the year, but why not make it ever better by making it huckleberry fudge!
Here’s a quick and easy receipe
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 12 oz. high quality white chocolate
- 1/2 cup huckleberry jam
- Line an 8×8-inch baking pan with parchment or wax paper.
- Beat the cream cheese in a stand mixer with the paddle attachment (or by hand or with a hand mixer) until smooth.
- Add the powdered sugar one cup at a time and beat until smooth and incorporated. Repeat until all of the sugar is added to the cream cheese.
- Melt the white chocolate on half power for a minute in a microwave. Stir and melt for another minute on half power until mostly melted. Remove from microwave and continue stirring until all solids have liquefied. (If you don’t like or don’t have a microwave, you can set the white chocolate in a heatproof bowl and then set the bowl on top of a pot of simmering water (about an inch of water is enough), stirring until the chocolate melts.)
- Add the white chocolate to the cream cheese mixture and beat until combined. It will lose the smooth texture and become fluffier.
- Mix the jam into the cream cheese mixture until completely blended, or you can swirl the jam into the mixture by hand.
- Pour the fudge into the baking pan and smooth it out evenly. Refrigerate the fudge until firm (about an hour).
- Remove the fudge from the pan and slice with a wet knife (clean the knife between cuts for cleaner slices). Makes 64 1-inch squares.
- Store in an airtight container in the refrigerator for up to a month.
And, if you don’t have huckleberry jam in your pantry, check out the large selection offered here!
Check out the complete story behind the recipe
Posted November 25, 2016 By sandy
Looking for that easy to make Huckleberry Cream Pie — the one to die for?
Well, we have it here!! And I, personally, have made it several times and it has always been a hit.
We have published this recipe before, but it is soooooo good, I want to share it again.
- 1 large package Instant Vanilla Pudding
- 1 cup milk
- 1 cup sour cream
- 1 small container of cool whip
- 1 16 oz. jar of huckleberry pie filling
- Combine the first four ingredients above (not the pie filling).
- Once they are mixed well, fold in the pie filling.
- Spoon into a crust of your choice.
- Refrigerate until ready to serve.
- Refrigerate any leftovers - if there are any!!
To help you out, here is where you can purchase the Huckleberry Pie Filling:
Wild Mountain Berries’ Huckleberry Pie Filling
Posted November 17, 2016 By sandy
Making Huckleberry Buckle for your next special meal will be a favorite for everyone. I bet that most most have not tried baking or eating buckle and with the huckleberries, it is sure to be a hit!
- 1/4 cup unsalted butter, softened (plus extra to grease the pan)
- 1/2 cup sugar
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 1/2 cups huckleberries, fresh or frozen (do not thaw frozen berries)
- 3/4 cup sugar
- 1/2 cup boiling water
- 1 tbsp unsalted butter, cut into small pieces
- Preheat oven to 375°F. Grease the bottom of a 9-inch square pan with melted butter.
- Cream 1/4 cup of butter and 1/2 cup of sugar together in a large bowl.
- In a small bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg together.
- Stir the dry ingredients into the butter and sugar until just combined.
- Stir the milk and vanilla extract into the batter until just mixed – it will be thick and lumpy.
- Spread the batter into the prepared pan.
- Mix the berries with 3/4 cup of sugar. Pour the boiling water over the berries and sugar, then fold until mixed. Pour the berries over the batter.
- Dot the top with the pieces of butter. Bake 45-50 minutes. Serve warm. Serves 6-8.
View the full instructions and story about this recipe
Posted November 3, 2016 By sandy
Who knew huckleberries grow in Siberia?
A reader, Alexander Kopeykin, contacted us with this photo of wild huckleberries from the Eastern Sayan Mountains in Siberia, Russia.
According to Alexander, this past year was the best crop he has seen in 10 years!!
Alexander shares information about the huckleberries he finds in Siberia:
We have two main huckleberry species here. The lowland type plants grows north of N57°30’ latitude near the sea level. Another type grows in the South in the Sayan Mountains at elevations from 3,000 to 4,000 feet.
The northern species give a little larger berries and so is more convenient for commercial harvesting. The mountain berries are more delicious and have an excellent flavor.
The plants are rather low, usually not higher than 15 inches, stems are green to the roots, and berries are covered with a waxy bloom. There is no soil in usual sense – just moss on granite stones. The roots in the moss form a sort of net.
Alexander, THANKS for the information on our huckleberry cousins near the same latitude, elsewhere on the globe!
Posted October 14, 2016 By sandy
If you are one of those who found and picked huckleberries this last season, you probably want to carefully plan how you are going to use those huckleberries!
Last this summer, ChefSite4U.com posted the following recipe that I think would make a perfect huckleberry dessert for a party.
And, in case you find the recipe complicated, there is a nice video posted on the site, outlining the steps to make this delicious looking huckleberry dessert!
Huckleberry Jello Cheese Cake
- • 1 bag crushed oreos
- • 2 tbsp melted butter
- • 1 cup (200g) fresh or frozen huckleberries/blueberries
- • 2 tbsp (25g) granulated sugar
- • 1 tbsp honey
- • 1.5 blocks (375g) cream cheese
- • 3 tbsp (45g) granulated sugar
- • 1 tsp lemon juice
- • 375 mL whipping cream
- • 1/2 cup (60g) icing sugar
- • 2 envelops gelatin
- • 1/2 cup boiling water
- • 1/2 cup cold water
- • 1 grape jello
- • 1 cup cold water
- • 1 cup boiling water
- Prepare crust buy combining crushed oreos and butter. Press into a 9″ springform pan and flatten. Place crust in fridge to solidify.
- Place berries, sugar and honey in a small sauce pan. Cook on medium heat until berries break down and sauce has thickened. Set aside to cool.
- Bloom gelatin in a small bowl by sprinkling it on top of 1/2 cup cold water, stir, then add 1/2 cup boiling water. Stir and allow to cool slightly.
- Cream cheese, sugar and lemon juice in a large bowl. Set aside.
- Whip cream, and icing sugar in a medium bowl until stiff peaks have formed. Transfer whipped mixture to creamed mixture and stir to combine.
- Add gelatin and whip until mixture has no clumps remaining.
- Pour half of the cream cheese mixture onto the crust and level flat. Pop into the freezer for 10 minutes to solidify the top of the layer before adding the huckleberry filling.
- Pour huckleberry filling on top of cheesecake layer and level as best as you can.
- Pour the remaining cream cheese mixture on top and place in the freezer for 10 minutes to solidify the top again and then transfer to the fridge until topping is ready.
- Make jello according to package and allow to cool to room temperature before pouring on the cheesecake. Once cooled, pour onto the top of the cheesecake and add some huckleberries to the jello all over the top. Place in the fridge to solidify at least 2 hours.
- Slice and serve once ready. Cake should be kept in the fridge and should be consumed within 2-3 days.
What do you think — wouldn’t this pie make a wonderful New Year’s Eve dessert!?
Posted September 30, 2016 By sandy
Our friends at the Idaho Statesman featured a special article about a bartender, in the Boise area, who squeezed fresh huckleberries to make a wonderful ‘adult’ drink. He lovingly calls his drink the Huckleberry Hound!
Here is his recipe:
- 2 tbsp. fresh huckleberries
- .5 oz. Lemon juice
- 2 oz. Premium vodka
- 1 oz. Simple syrup (equal parts water and sugar boiled until sugar dissolves)
- Sugar (to rim the cocktail glass)
- In a cocktail shaker, muddle huckleberries.
- Add simple syrup, lemon juice, vodka.
- Shake for 30 seconds and double strain into cocktail glass with a sugared rim.
- Alternately, pour contents into 6 shot glasses with sugared rims. Rinse glass and repeat.
READ THE FULL ARTICLE
Now, if you like simple recipes with as little fuss as possible, you can create something very similar to this recipe by mixing your favorite alcoholic beverage with our concentrated Huckleberry Lemonade (made right here in Idaho).
Check it out here!
Posted September 23, 2016 By sandy
The Spokesman Review reports success in taming the wild huckleberry in their recent article which is quickly spreading to many news outlets.
Combining the original research, by Dr. Dan Barney at the University of Idaho’s Sandpoint Research station, WSU and others are working successfully to cultivate wild huckleberry plants.
Here are the highlights of the article By Becky Kramer:
…Washington State University researchers are setting their sights on domesticating the wild huckleberry, a goal that has eluded plant scientists for decades.
Huckleberries are notoriously fickle plants. The mountain shrubs don’t transplant well and even huckleberry bushes grown from seeds seldom produce fruit.
But in a WSU greenhouse, cloned shrubs are producing berries. Scientists say their ultimate goal is a sturdy plant with high yields of the tangy-tart berries….
At the Pullman campus, rows of potted huckleberries are starting to display red fall leaves. They’re the cloned descendents of two huckleberry plants that Biotechnology Manager Nathan Tarlyn purchased at a commercial nursery several years ago.
Huckleberries growing in the mountains don’t produce until they’re about 5 to 7 years old. But in the greenhouse’s controlled climate, the 18-month-old plants flowered this spring. Tarlyn brought in bumblebees to cross pollinate the huckleberries with blueberries.
Now, he has 2,000 tiny seedlings from this year’s berry crop, which will be studied for desirable traits….
The work at WSU is taking a different approach to domesticating huckleberries than previous efforts at the University of Idaho’s Sandpoint research and extension office.
UI horticulture professor Dan Barney’s research focused on developing a pure strain of domestic huckleberries, without a blueberry influence. In a 2005 interview, Barney said he didn’t want to sacrifice flavor for abundance. Budget cuts ended the research, and Barney has since retired.
But higher yields are important for making huckleberries viable for commercial growers, Dhingra said. He hopes to release a domestic huckleberry within a few years that can be licensed. It would be sold with a proprietary high-acid soil mix and fertilizer….
Joe Culbreth has 1,200 huckleberry bushes on his 15-acre fruit and nut farm in Rathdrum. Six years after after the bushes went into the ground, he picked his first berries this summer….
But why the bushes produced this year remains a mystery to Culbreth, who wondered if the plants’ age or weather-related conditions triggered the fruit….
The bushes spread by rhizomes, which means an entire patch might be one or two plants. That’s why the shrubs don’t transplant well. Even starting a huckleberry bush from a transplanted rhizome is tricky. The plants seem to lack something from their original environment that they need to flourish.
But the cloned huckleberries in the WSU lab appear to be thriving in the potting soil mix. “We’re giving it a new environment,” Dhingra said…
READ THE FULL ARTICLE
Posted September 15, 2016 By sandy
We hear lots about how important huckleberries are to the Native Americans, commercial pickers and gourmet food producers, but we seldom think about how huckleberries are important to animals living in the forest.
Last year, we shared a couple posts about the huckleberry research Tabitha
Graves was conducting.
The Missoulian recently published another article on her research. Here are some of the highlights:
When Tabitha Graves took up carnivore research for the U.S. Geological Survey base at Glacier National Park, one of the biggest puzzles needing attention was the role huckleberries play in the food chain. Although creatures from grasshoppers to grizzlies like the purple fruit, we know little about what the berries themselves like.
“The more I’ve gotten into this, the more I’ve realized how important they are,” Graves said. “All kinds of birds eat them, as do small mammals. We’ve found coyote scats with berries in them. We’ve seen wasps eating them. And of course, humans eat a lot of them.”
Then there are the snowshoe hares and deer and moose that munch on huckleberry leaves, at least six species of bee that collect huckleberry pollen, and who knows what kinds of mycorrhizal fungi that grow together with the roots. Did we mention bears eat them, too?
All that might explain why huckleberries have resisted all attempts at domestication. The inability to grow huckleberry bushes in a greenhouse or garden has frustrated researchers for decades. It’s also left big parts of the plant’s life cycle unknown.
… Wildlife managers know that good or bad huckleberry crops influence how many black and grizzly bears wander into town looking for apples or bird feeders – but they don’t know how to predict a good or bad year. Huckleberries react to drought and drenching conditions, but can they forecast them? How might forest thinning and hazardous fuels work affect huckleberry patches?
Read the rest of this interesting article
Posted September 6, 2016 By sandy
Now that huckleberry season is winding down, we are featuring some really interested recipes that you can make using your huckleberries.
Of course, huckleberry pie and muffins are some of our readers’ favorites, but have you every tried making yogurt pops with huckleberries?
Here is a recipe I found the State Eats website (Montana recipe, but not just for folks from Montana!!)
Huckleberry Lemon Ginger Yogurt Pops
- ¼ cup sugar
- ¼ cup water
- 1 knob of ginger, peeled and sliced
- 1 heaping cup huckleberries
- Zest from one lemon
- Juice from 1 lemon
- 1 cup Greek yogurt
- In a small pan, combine sugar and water. Heat over medium until sugar is dissolved.
- Remove from heat, add ginger. Set aside until cool, then refrigerate.
- In the meantime, in the bowl of a food processor, process huckleberries until smooth.
- Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree.
- When simple syrup is cold, remove from refrigerator, discarding ginger slices.
- Add simple syrup to puree, then add yogurt. Pour mixture into molds.
- Freeze for at least 4 hours or until hard.
Sounds like a cool refreshing dessert on a warm day!