Posted November 13, 2014 By sandy
Just wanted to post a note about our annual 10% off pre-Christmas sale on Tastes of Idaho website — running November 16 to November 19, Sunday through Wednesday.
If you are looking for special huckleberry gifts for your friends and/or family, this is the place to see the one of the largest online selection of huckleberry products.
Note that we are happy to DELAY shipments to your friends and family … just be sure to make a note in the comments upon completion of your order. Otherwise, we usually send in 1 to 3 business days, depending on sales volume.
Tastes of Idaho
Remember: Sales starts this Sunday and runs until Wednesday!
Posted November 5, 2014 By sandy
I found this picture on the internet that made my mouth water ….
Food Porn: “This is how we do cheesecake here in Idaho,” posts Idaho Dad. “Smothered with huckleberries, and really just looking too good to eat, although we get around to it after much admiring and photo-taking.” Mmm-mmm good.
….And, I thought, how mean that they did not include a recipe!!
So, for huckleberry cheese cake lovers, here are some recipes ….
“Decadent delight is contest winner” From The Spokesman-ReviewKirsten Schierman of Spokane won the grand prize in a chocolate recipe contest sponsored by DisneyFamily.com. Her Organic Double Chocolate Huckleberry Cheesecake earned her a $2,000 shopping spree at Williams-Sonoma. …
Huckleberry Cheesecake Recipe by delcy – CHOWHuckleberry cheesecake is one of the best i have ever had. The berries make a delicious topping. You can find the berries year around (frozen of course) at …
Huckleberry Cream Cheese Pie Recipe – Allrecipes.comA pecan pastry is the base of this cream cheese pie that’s topped with a delicious huckleberry sauce.
Phe.MOM.enon: Easy No-Bake Cheesecake with HuckleberriesBy PheMom
My mother-in-law got this recipe from another family member for a no-bake Cherry Cheesecake, and since my husband is such a fiend for huckleberries, and his Mom always makes sure to have some on hand, we decided to top the cheesecake …
Fold in 8 additional cups of huckleberries and cool. Sweet Summer. DESSERTS. CONTINUED ➛ … Huckleberry and Peach Topping (while warm), and finish ..
Berry Bliss: Huckleberry Bliss!By Berry Bliss
Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium …
Dessert Recipe Ideas: How To Make A Huckleberry CheesecakeHistorically, many a loving couple may have courted while picking huckleberries while in group settings. This makes choosing to make and serve a huckleberry …
If you would like an easy way to make huckleberry cheese cake, just buy or make your favorite recipe and add a jar of this Huckleberry Pie Filling on top. A wonderfully easy and delicious topping for ANY cake.
Wild Mountain Huckleberry Pie Filling can be found and purchased on our Tastes of Idaho website!
Check out the large selection of other huckleberry products on the site!
Posted October 29, 2014 By sandy
A few years back, my husband and I attending (and exhibited) at the North Powder Huckleberry Festival in North Powder, Oregon.
Even thought North Powder is a small town, they had a wonderful parade, celebration and array of huckleberry goodies (you can find some pictures of the North Powder, Oregon Huckleberry Desserts here!).
We had a good time, met lots of nice people and exchanged lots of huckleberry stories and products.
Before we left, we purchased a copy of their cookbook called “Huckleberries on the Trail” (sorry, but it was a few years ago and I could not find any place online where the book is offered for sale).
With the holiday season coming up, I thought I would share their Huckleberry Fudge recipe:
North Powder Huckleberry Fudge
- 4 cups huckleberries
- 1 cup golden raisins
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup nuts
- Blend huckleberries, raisins, sugar and cornstarch in blender.
- Add nuts and blend briefly.
- Pour into a heavy skillet and cook down until thick.
- Pour into pan and dry in slow oven until firm enough to cut.
Posted October 15, 2014 By sandy
One of my favorite huckleberry recipe book is Huckleberry Delights: A Collection of Huckleberry Recipes by Karen Jean Matsko Hood.
Karen has numerous recipes in her book, and here is one that I thought you would enjoy: Huckleberry Crepes
- 2 cups all-purpose flour
- 6 large eggs
- 1/2 tsp. salt
- 3 cups milk
- 1 cup ricotta cheese
- 2 cups huckleberry (preferably fresh, but frozen will work)
- confectioner's sugar
- In a large bowl mix flour, eggs, salt and milk until smooth
- Heat an 8 inch crepe pan and brush with butter or oil
- Pour about 1/4 cups batter into the pan
- Tip and cover entire pan with batter
- Crepe is ready to turn when the bottom side begins to brown
- Slip cooked crepes onto warm plate and keep warm while remaining better is used
- When ready to serve, spread 2 tablespoons ricotta cheese down the middle of the crepe and place huckleberries on top
- Roll crepe together and sprinkle with confectioner's sugar
- Garnish with more huckleberries, if desired
- Serve plain or with syrup
If you are interested in more of Karen’s huckleberry recipes,
check out her 309 page book. Along with over 250 recipes, she also includes sections on …
- Huckleberry Botanical Classification
- Huckleberry Cultivations and Gardening
- Huckleberry Facts
- Huckleberry Folklore
- Huckleberry History
- Huckleberry Nutrition and Health
- Huckleberry Poetry
- Huckleberry Types
Posted October 1, 2014 By sandy
If you were out picking this summer, you may have discovered a bumper crop of huckleberries. 2014 is the best huckleberry season in a loooooong time.
So, if you have lots of huckleberries, you might want to try this huckleberry coconut cake posted by the Allergy Reporter:
- CAKE INGREDIENTS:
- 2 cups flour
- 1 cup white sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup flaked, sweetened coconut
- 2 large eggs
- 1 cup soy milk
- 1/2 cup vegetable or canola oil
- 2 Tablespoons flour
- 1 1/2 cups fresh or thawed huckleberries
- GLAZE INGREDIENTS:
- 1 cup water
- 1/2 cup white sugar
- 4 1/2 teaspoons corn starch
- 2 teaspoons grated lemon zest
- 1 Tablespoon butter substitute
- 2 Tablespoons fresh-squeezed lemon juice (from about 1 lemon)
- Preheat oven to 350 degrees. Lightly grease a 9×13-inch cake pan.
- In a large bowl mix together flour, sugar, baking powder, salt and coconut. In another bowl, whisk together eggs, soy milk and oil. Using a rubber spatula, stir wet ingredients into dry ingredients until moistened.
- In a small bowl, combine berries with 2 Tablespoons flour. Stir gently to coat berries with flour. This keeps the berries from “bleeding” too much. Fold berries gently into batter, careful not to squish berries.
- Spread batter into baking pan. Bake for 20-25 minutes or until edges begin turning light golden brown and pulling away from the pan and a toothpick inserted in the center comes out clean. Cool in pan while preparing glaze.
- To prepare glaze, bring water to boil. Whisk in sugar, corn starch and lemon zest and continue whisking until blended. Bring to boil and, stirring constantly. Boil for two minutes or until glaze thickens. Remove from heat and stir in butter substitute and lemon juice. Glaze can be served while warm, or at room temperature.
- To serve, cut cake into squares and drizzle with glaze. Garnish with additional lemon zest, if desired.
Posted September 12, 2014 By sandy
Nothing beats a cold smooth bowl of ice cream on a hot summer day — and, of course, if it is huckleberry ice, it is even better.
I found this Huckleberry Ice Cream recipe — with just a hint of lavender — and just had to share it. Recipe is from Beth Shephard and posted on her Wanderlust and Lipstick blog:
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon culinary lavender
- 6 large egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup huckleberries
- Heat the heavy cream, milk, and lavender buds in a medium saucepan, until it begins to bubble.
- Remove pan from heat, cover, and let the lavender steep for 30 minutes. Pour the mixture through a strainer to remove the lavender.
- Return the milk to the saucepan and heat until it almost reaches a boil.
- In a separate bowl, whisk the egg yolks and sugar until they become thick and pale. Slowly add the hot milk to the eggs, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, continuously stirring until the mixture coats the back of the spoon (2-3 minutes). Remove from heat, pour the mixture through a strainer, and cool completely (either in the refrigerator in in a prepared ice bath). Stir in the vanilla, and fold in the huckleberries.
- Process in an ice-cream maker according to manufacturer’s instructions and store in freezer for up to one week.
Posted September 5, 2014 By sandy
Seems we are on a roll for huckleberry baked desserts.
Check out this Huckleberry Lemon Bars recipe!
- 1 16.25 oz. box lemon cake mix
- 1 egg
- zest and juice of 1 lemon
- 6 tablespoons butter, melted
- 1 8 oz. package of cream cheese softened
- 2 eggs
- 1 teaspoon vanilla
- 1 16 oz. box confectionary sugar
- 1/2 cup butter at room temperature
- juice and zest of 1 lemon
- 1 pint huckleberries
- Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased 9 x 13 x 2 pan.
- Spread huckleberries over crust in a single layer.
- Next, using an electric mixer, beat cream cheese and butter until smooth, add eggs, lemon juice, zest and vanilla. Dump in confectionery sugar and beat well. Mix well.
- Pour onto cake mixture and spread evenly.
- Bake at 350* for 60 minutes. It should remain a little gooey in the center. Cool completely and cut into squares.
Posted September 2, 2014 By sandy
Just found another berry recipe (Huckleberry Crumble Coffee Cake) that translates very well by using huckleberries.
Here it is ….
Huckleberry Crumble Coffee Cake
- For the crumble topping:
- • 1/2 cup brown sugar
- • 1/2 cup flour
- • 1/2 teaspoon cinnamon
- • 1/2 teaspoon nutmeg
- • 1/4 teaspoon cardamom
- • 1/4 cup butter, softened
- For the cake:
- • 2 cups flour
- • 2 teaspoons baking powder
- • 1/4 teaspoon salt
- • 1/2 teaspoon cinnamon
- • 3/4 cup sugar
- • 1/4 cup butter, softened
- • 1 large egg
- • 1 teaspoon vanilla extract
- • 1/2 cup buttermilk
- • 3 cups fresh huckleberries (or frozen, do not thaw!)
- Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
- In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
- In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
- In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the berries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
- Spread the batter into the prepared pan and sprinkle with the crumble topping.
- Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
Sounds like a wonderful coffee cake! (Original recipe here)
Posted August 30, 2014 By sandy
From our friend Joe Culbreth who is a huckleberry grower in Rathdrum, Idaho. This is the email I received from Joe last spring:
We here at Berry & Nut Farm are not a research center for huckleberries, but are are growing huckleberries. We started our huckleberry field in 2010, which now, consist of about 1 acre and about 1200 plants.
We purchased our plants from 4 different sources. Our oldest plants are now 4 years old and we hope to see some flowers any day.
My grandsons and I visited Dr Barney in 2009 or 2010 to learn about growing huckleberries and nut trees. We should have had a few more sessions as Dr Barney had lots of knowledge, more than we could take-in in a 2 hour visit.
A few days ago, I received the following correspondence with the pictures attached:
You can’t tell from the attached photos, but plants have recovered from last winter’s, winter kill. That sounds better than, I lost a years growth.
As for providing shade protection for huckleberries, (we have planted) blackberries and apple trees behind the huckleberry plants ….
Will be adding a lot more sawdust this fall, will not be tucking-in each plant with pine needles as I have the past 4 winters. I will be crossing my fingers…
We wish Joe the best success with his huckleberry crop. For more information on his Berry & Nut Farm, check out his website