Archive for the ‘FREE HUCKLEBERRY RECIPES!’ Category

Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!

Huckleberry Pie

Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Drain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.

Note:  Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.

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Behind the Menu

Chucky Dugo’s Recipe for Hazelnut-Ricotta Cake with Huckleberries

By Alanna Hale

For the Hazelnut-Ricotta Cake
(yields one 10-inch round cake)

250 g unsalted butter, at room temperature
250 g white sugar
8 eggs, separated, both whites and yolks at room temperature
250 g hazelnut meal
250 g ricotta cheese
3 Tbsp. lemon zest (preferably zested on a Microplane)
65 g all-purpose flour
Pinch of salt
1 cup crème fraiche, for serving

 

Preheat the oven to 350 degrees. Beat sugar and butter until the mixture is light and fluffy. Add egg yolks one at a time, beating well in between each addition.

In a separate bowl, combine gently the hazelnut meal, ricotta cheese, and lemon zest. Add the egg and butter mixture to the ricotta mixture, along with the flour, and fold until well mixed.

In a clean bowl, whip the egg whites with the salt to stiff (though not dry) peaks. In a series of three additions, gently fold the whipped whites into the cake mixture.

Lightly oil a 10-inch round cake pan and line the bottom with parchment paper. Pour the batter into the pan and bake in the oven for approximately one hour, or until the center is firm to the touch. Cool at room temperature, then unmold cake by inverting onto a large platter.

For the Huckleberry Compote
1 lb. stemmed huckleberries
3/4 cup organic sugar
1/2 cup apple juice
Lemon juice to taste

Mix the huckleberries, sugar, and apple juice together in a heavy-bottomed, stainless-steel-lined pot. Cook over medium heat until the liquid has reduced to approximately one-third of its original volume. Use a cold plate to test the doneness of the syrup by dropping about 1 tsp. on one side of the plate and rotating the plate so the syrup travels along the inner edge. It will be cool by the time it reaches the opposite side of the plate, giving you an idea of the viscosity when it’s cold. It should be like a loose jam.

Cool the compote and taste for finishing, adding just enough lemon juice to brighten the flavors.

To Serve the Cake
Lightly whip the crème fraîche until it forms soft peaks.

Cut the cake into 12 even slices, and top each slice with huckleberry compote and a dollop of the crème fraîche.

The cake can also be stored in the freezer, wrapped well, for up to one month. Allow to come to room temperature to enjoy.

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Just in time for Valentine’s Day …..

Ingredients:

• 8-9 Granny smith apples, peeled, cored and sliced
• 1/2 Cup of sugar
• 1 Cup huckleberries
• Zest of half a lemon
• Juice of half a lemon
• 1 1/2 t. Apple pectin

Procedure:

• Toss apples in sugar and let macerate for an hour. Add lemon juice and zest, and pectin.
• In a buttered casserole dish, layer a third of the apples and sprinkle a third of the huckleberries over.
• Repeat two more times, saving a few apples to cover the top.
• Bake at 375 degrees for 10 minutes then arrange shortbread circles over the top, covering about 50% of the fruit.
• Lower the oven to 350 degrees and bake for 15-20 minutes more, or until shortcake is golden and fruit is bubbly.

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Blueberries …… or Huckleberries? | learningandyearning

Of course, we always called them huckleberries. To us, a wild berry was a huckleberry, and a cultured berry was a blueberry. Over the years, I’ve realized …

Huckleberry Buckle

Beat 1 cup of sugar, 1/2 cup of butter and 2 eggs. Stir in 1 cup of milk, 4 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Gently stir in 4 cups of huckleberries. Spoon into greased and floured 9″ x 13″ pan. For the topping, combine 1/2 cup of sugar, 1/3 cup of flour, 1/2 teaspoon of cinnamon and 1/4 cup of butter.  Sprinkle over top of batter. Bake for 45 – 50 minutes at 375 degrees.

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Yesterday I had a sweet encounter with a tiny blue pebble with lovely flavor. Little huckleberries are wild blueberries that can be found on rocky hilltops. They like to grow in the well-drained soil of this terrain, and also thrive growing under pine trees, as I assume they like acidic soil like their more cultivated blueberry cousin  ….

Blueberry/Huckleberry Muffins

• 2 cups unbleached flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/3 cup light brown sugar
• ¼ cup granulated sugar
• 2 eggs
• ½ cup sour cream
• 2 Tbls melted butter
• ½ cup buttermilk
•  1 pint blueberries, washed and picked over to eliminate any questionable ones.

Grease 12 large or 18 smaller muffin cups, or line the cups with muffin papers. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, and salt. Combine the sugars, eggs sour cream, butter and buttermilk. Toss the blueberries with the flour mixture. Add the wet mixture into the dry mixture and stir until just combined. Fill the muffin cups two-thirds full, and bake for about 25 minutes, until a cake tester or straw inserted in the center comes out clean or the muffin feels springy when pressed gently with your finger. 

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With gluten intolerance become so prevalent, we decided to add this recipe to our collection.  Thanks to Linda G. from Boise, Idaho for contributing her recipe.

2 cups Brown Rice Flour Mix
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthum gum
1/4 teaspoon salt
1/4-1/2 teaspoon nutmeg
1 1/2 cups unsweetened fresh huckleberries
1/2 cup milk
1/2 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xantham gum, salt and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add to dry mixture and stir until just blended.
4. Fill muffin pan and sprinkle with cinnamon sugar.*
5. Bake 18-25 minutes and until light golden. Cool on rack.

* Cinnamon sugar is 2 tablespoons sugar to 1/2 teaspoon cinnamon.

Huckleberry’s whole-wheat apple butter cake recipe – latimes.com

Culinary SOS: How to make Huckleberry’s whole-wheat apple butter cake.

Huckleberry’s whole-wheat apple butter cake

Total time: 2 hours, 20 minutes

Servings: 16 to 20

Note: Adapted from Huckleberry Bakery & Café

Cooked apples

2 tablespoons butter

1 1/2 pounds apples (about 3 large), peeled and cut into large chunks (about 4 cups)

1/4 cup sugar

1/4 teaspoon salt

In a large sauté pan, melt the butter over medium heat. Stir in the apples, then the sugar and salt, tossing to coat completely. Cook, stirring often, until the apples are just softened, about 6 minutes. Remove from heat and spread out the apples on a rimmed baking sheet to stop the cooking process. Set aside to cool.

Cake assembly

2 lightly packed cups (7 ounces) almond meal

1 cup (4.5 ounces) whole-wheat flour

3/4 cup plus 1 tablespoon (3.5 ounces) all-purpose flour

1/2 cup plus 1 tablespoon (2.5 ounces) cornmeal

2 1/4 teaspoons baking powder

2 1/2 teaspoons salt

1 pound butter

2 1/4 cups (1 pound) sugar, plus 3 tablespoons, divided

8 eggs

2 tablespoons vanilla extract

Cooked apples

1. Heat the oven to 350 degrees. Grease a 10-by-3-inch round cake pan and line bottom with parchment paper.

2. In a large bowl, sift together the almond meal, whole-wheat flour, all-purpose flour, cornmeal, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter until softened. With the mixer going, beat in 1 pound sugar until the mixture is light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined, then beat in the vanilla.

4. Beat in the dry ingredients, a spoonful at a time, just until incorporated. Be careful not to over-mix.

5. Fold in the cooked apples by hand. Spoon the mixture into the prepared cake pan and sprinkle over the remaining 3 tablespoons sugar.

6. Bake the cake in the center of the oven until the cake is risen and a rich golden brown on top, springs back when touched, and a toothpick inserted in the center comes out clean, about 11/2 hours. Check the cake after 1 hour; if it browns too quickly, loosely tent the top with a piece of foil.

7. Remove the cake to a rack. Cool for 15 minutes before removing the cake.

Each of 20 servings: 434 calories; 7 grams protein; 45 grams carbohydrates; 3 grams fiber; 27 grams fat; 13 grams saturated fat; 136 mg cholesterol; 31 grams sugar; 406 mg sodium.

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