FREE HUCKLEBERRY RECIPES! Archive

Huckleberry Sweet Rolls

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!

Huckleberry Sweet Rolls

Huckleberry Sweet Rolls

Ingredients

    Dough
  • 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)
  • Filling
  • 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)
  • Frosting
  • 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

Instructions

    Make the dough:
  1. 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.
  2. Make the rolls:
  3. 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.
  4. Make the frosting:
  5. 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.
http://wildhuckleberry.com/2016/12/07/huckleberry-sweet-rolls/

 

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Huckleberry Fudge

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

Huckleberry Fudge

Huckleberry Fudge

Ingredients

  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 12 oz. high quality white chocolate
  • 1/2 cup huckleberry jam

Instructions

  1. Line an 8×8-inch baking pan with parchment or wax paper.
  2. Beat the cream cheese in a stand mixer with the paddle attachment (or by hand or with a hand mixer) until smooth.
  3. 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.
  4. 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.)
  5. Add the white chocolate to the cream cheese mixture and beat until combined. It will lose the smooth texture and become fluffier.
  6. Mix the jam into the cream cheese mixture until completely blended, or you can swirl the jam into the mixture by hand.
  7. Pour the fudge into the baking pan and smooth it out evenly. Refrigerate the fudge until firm (about an hour).
  8. 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.
  9. Store in an airtight container in the refrigerator for up to a month.
http://wildhuckleberry.com/2016/12/01/huckleberry-fudge-2/

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

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Best Huckleberry Cream Pie

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.

Huckleberry Cream Pie

Huckleberry Cream Pie

Ingredients

  • 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

Instructions

  1. Combine the first four ingredients above (not the pie filling).
  2. Once they are mixed well, fold in the pie filling.
  3. Spoon into a crust of your choice.
  4. Refrigerate until ready to serve.
  5. Refrigerate any leftovers - if there are any!!
http://wildhuckleberry.com/2016/11/25/best-huckleberry-cream-pie/

Huckleberry Cream Pie Filling

To help you out, here is where you can purchase the Huckleberry Pie Filling:

      Wild Mountain Berries’ Huckleberry Pie Filling

ENJOY!!

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Huckleberry Buckle

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!

Huckleberry Buckle

Huckleberry Buckle

Ingredients

    Batter
  • 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
  • Fruit Topping
  • 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

Instructions

  1. Preheat oven to 375°F. Grease the bottom of a 9-inch square pan with melted butter.
  2. Cream 1/4 cup of butter and 1/2 cup of sugar together in a large bowl.
  3. In a small bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg together.
  4. Stir the dry ingredients into the butter and sugar until just combined.
  5. Stir the milk and vanilla extract into the batter until just mixed – it will be thick and lumpy.
  6. Spread the batter into the prepared pan.
  7. 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.
  8. Dot the top with the pieces of butter. Bake 45-50 minutes. Serve warm. Serves 6-8.
http://wildhuckleberry.com/2016/11/17/huckleberry-buckle/

View the full instructions and story about this recipe

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Adult ‘Huckleberries in a Glass’ Recipe

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:

Huckleberries in a Glass

Huckleberries in a Glass

Ingredients

  • 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)
  • Ice

Instructions

  1. In a cocktail shaker, muddle huckleberries.
  2. Add simple syrup, lemon juice, vodka.
  3. Shake for 30 seconds and double strain into cocktail glass with a sugared rim.
  4. Alternately, pour contents into 6 shot glasses with sugared rims. Rinse glass and repeat.
http://wildhuckleberry.com/2016/09/30/adult-huckleberries-in-a-glass-recipe/

READ THE FULL ARTICLEAdult huckleberries in a glass

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!

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Huckleberry Lemon Ginger Yogurt Pops

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

Huckleberry Lemon Ginger Yogurt Pops

Ingredients

  • 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

Instructions

  1. In a small pan, combine sugar and water. Heat over medium until sugar is dissolved.
  2. Remove from heat, add ginger. Set aside until cool, then refrigerate.
  3. In the meantime, in the bowl of a food processor, process huckleberries until smooth.
  4. 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.
  5. When simple syrup is cold, remove from refrigerator, discarding ginger slices.
  6. Add simple syrup to puree, then add yogurt. Pour mixture into molds.
  7. Freeze for at least 4 hours or until hard.
http://wildhuckleberry.com/2016/09/06/huckleberry-lemon-ginger-yogurt-pops/

Sounds like a cool refreshing dessert on a warm day!

 

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Huckleberry Recipes from Oklahoma

Posted August 23, 2016 By sandy

Remember when I told you that Jay, Oklahoma considered itself the Huckleberry Capital of the World?

Well agree or disagree, but they have posts some delicious huckleberry recipes in the aftermath of the huckleberry festival earlier this summer.

Huckleberry Recipes from Oklahoma

Check out the following recipes published on the Grand Lakes News website:

  • Huckleberry Buckle
  • Huckleberry Fritters
  • Huckleberry Ice Cream
  • Huckleberry Raspberry Jello Salad
  • Huckleberry Banana Shake
  • Fresh Huckleberry Cream Pie
  • One more ….

Huckleberry Sweet Bread

Ingredients

  • 2 C. self-rising flour
  • 1 egg
  • 1 C. sugar
  • 1 stick butter
  • 1 C. milk
  • 1 tsp. vanilla extract
  • 2 C. huckleberries, fresh or frozen (thaw slightly to separate)

Instructions

  1. Cream eggs, butter and sugar in large bowl.
  2. Gently stir flour, milk and vanilla to the mixture.
  3. Sprinkle extra flour on the huckleberries to keep them from sticking together (helps them stay up in the batter, without dropping to the bottom of the pan).
  4. Fold the berries into the mixture and pour into small loaf pan.
  5. Bake at 350 degrees for 40 minutes.
  6. Turn out of pan and slice when cool
http://wildhuckleberry.com/2016/08/23/huckleberry-recipes-oklahoma/

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Huckleberry Bars

Posted August 8, 2016 By sandy

If you’ve been out picking huckleberries this season and you found your purple treasure, you might want to make these delicious huckleberry bars.

From the Missoulian site:

GREG PATENT: Celebrating Montana’s huckleberry bounty

 

Huckleberry Bars

Huckleberry Bars

Ingredients

    The Almonds
  • 1/2 cup blanched or unblanched whole, sliced or slivered almonds
  • Butter Crust
  • 2 2/3 cups (13 1/2 ounces) unbleached all-purpose flour
  • 8 ounces unsalted butter, refrigerator temperature
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • Finely grated zest of 1 large lime or lemon
  • 2 large egg yolks (reserve whites for filling)
  • Ice water, as needed
  • Filling
  • 2 large egg whites
  • 5 cups huckleberries, fresh or frozen
  • Streusel Topping
  • 1 cup (5 ounces) unbleached all-purpose flour
  • 1 cup sugar
  • Pinch of salt
  • 4 ounces (1 stick) unsalted butter, refrigerator temperature

Instructions

  1. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter or coat with cooking spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
  2. To measure flour for this recipe, dip dry measuring cups into the flour container, fill to overflowing, and level with a metal spatula. Better yet, weigh the flour.
  3. For the almonds, put the nuts into the work bowl of a food processor fitted with the metal blade and process about 30 seconds or until the nuts are finely ground. Don’t over-process of the nuts will turn pasty. Set aside.
  4. For the crust, cut the cold butter into tablespoon-size pieces. Put the metal blade in the work bowl of a food processor and add the flour, butter, salt, sugar, and zest. Process about 10 seconds until the dry ingredients are the texture of coarse meal. Put the egg yolks into a 1-cup glass measure with pouring spout and combine them with a fork. Add ice water to bring the volume to the 1/2-cup line and mix with the fork. Start the food processor and add the liquid through the feed tube in a steady stream, taking about 10 seconds. Stop the machine. Scrape the work bowl, and continue processing until the dough gathers into 2 or more large lumps, about 20 seconds. Dump the dough onto your work surface and press the lumps together. (Dough may be used immediately or wrapped in plastic wrap and refrigerated for up to 2 days).
  5. Roll the dough on a lightly floured surface into a rectangle measuring about 19- x 14-inches. Don’t be concerned about rough edges; they’ll be trimmed away later. Set your rolling pin on a short end of the dough and carefully roll the dough around the rolling pin. Unroll the pastry so that it rests on the rim of the jelly-roll pan, covering the pan completely. Fit the dough loosely in the prepared pan, making sure it reaches snugly into all corners without stretching. Trim off excess dough with a small sharp knife. (Use scraps to make cookies, if you wish).
  6. For the filling, sprinkle the almonds evenly over the bottom of the crust. In a small bowl, whip the whites until they hold stiff peaks but look moist. Put the huckleberries into a medium bowl. Add the beaten whites and fold them with the huckleberries using a large rubber spatula. Spread the berries evenly over the almonds. There will be a thin layer of fruit, about the depth of 1 huckleberry.
  7. For the streusel, put the flour, sugar, and salt into the work bowl of a food processor fitted with the metal blade. Cut the cold butter into tablespoon-size pieces and add them to the work bowl. Process 20 to 30 seconds until the streusel is the consistency of fine crumbs. Spread evenly over the huckleberries without packing down.
  8. Bake for 35 to 40 minutes until the edges of the crust are well browned and the topping is golden. Cool completely on a wire rack before cutting into bars.
  9. Makes about 40 bars or 20 larger servings.
http://wildhuckleberry.com/2016/08/08/huckleberry-bars/

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Huckleberry Frozen Parfait

Posted June 23, 2016 By sandy

Summer is here and huckleberry season is right around the corner.

Huckleberry parfait sounds really good about now.

Here is a recipe from one of my favorite huckleberry cookbook:  Huckleberry Delights

Huckleberry Frozen Parfait

Serving Size: 4 to 6 servings

Huckleberry Frozen Parfait

Ingredients

  • 1 1/2 cup huckleberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 8 oz. plan yogurt
  • 3 peaches, coarsely chopped

Instructions

  1. In a saucepan stir together huckleberries and sugar
  2. Mix cornstarch and water until smooth; add to huckleberry mixture
  3. Cook over medium hear, stirring constantly, until mixture comes to a boil; boil 1 minute
  4. Remove from heat; stir in lemon juice, then cool
  5. Fold yogurt into cooled huckleberries
  6. In glasses, alternately layer huckleberry mixture with peaches and freeze
  7. Remove from freezer 1/2 before serving
  8. When ready to serve, sprinkle with chopped mint leaves for garnish
http://wildhuckleberry.com/2016/06/23/huckleberry-frozen-parfait/

Enjoy!!

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Huckleberry Cobbler

Posted June 16, 2016 By sandy

Nothing tastes better than a scoop of vanilla ice cream over a warm huckleberry cobbler!  Unless, of course, it is a scoop of huckleberry ice cream over a warm huckleberry cobbler!

I found this wonder recipe on the Tasting Table website:

Huckleberry Cobbler

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 - 6 servings, depending on how much you like it!!

Huckleberry Cobbler

Ingredients

    For the Filling:
  • Butter, for greasing
  • 4 cups huckleberries, fresh or frozen
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon kosher salt
  • 1 vanilla bean, seeds scraped
  • For the Topping:
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 tablespoons butter
  • 1 cup milk
  • ⅓ cup finely chopped macadamia nuts
  • Vanilla ice cream, for serving

Instructions

  1. Make the filling: Preheat the oven to 350º and grease a 10-inch cast-iron skillet with butter. In a medium bowl, mix together the huckleberries, sugar, cornstarch, lime juice, lime zest, salt and vanilla seeds to coat. Let sit while you prepare the topping.
  2. Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using your fingers, work the butter into the flour mixture until pea-size clumps form. Stir in the milk and macadamia nuts to form a dough.
  3. Toss the berry mixture again now that the sugar has started to pull out the juices of the berries. Transfer to the greased skillet and scoop heaping tablespoonfuls of dough evenly over the filling. Bake until golden and bubbling, 25 to 30 minutes. Remove from the oven and let cool for 10 minutes. Serve with vanilla ice cream.
http://wildhuckleberry.com/2016/06/16/huckleberry-cobbler-2/

Check out more delicious recipes from the from the Tasting Table Test Kitchen

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