FREE HUCKLEBERRY RECIPES! Archive

Huckleberry Cupcakes

Posted February 4, 2016 By sandy

If you are looking for a cute gift for your loved ones for Valentine’s Day, how about Huckleberry Cupcakes.

This receipe was first published on Martha Steward’s website, several years ago, but looks just a yummy now as it did then!

Huckleberry Cupcakes

Huckleberry Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk, room temperature
  • 2 cups huckleberries, plus more for garnish
  • 2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar, plus more for dusting

Instructions

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.
  2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in huckleberries by hand.
  3. Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
  4. Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.
http://wildhuckleberry.com/2016/02/04/huckleberry-cupcakes-2/

Make sure to let us know how much your special Valentine loved these huckleberry cupcakes!

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Northwest Wild Food on Huckleberries

Posted January 21, 2016 By sandy

Our friends at Northwest Wild Foods posted a fun fact post earlier in the month.  Here are some of the highlights:

The wild mountain blue huckleberry, or Vaccinium ovalifolium, is a true treasure of the Great Pacific Northwest. The stunning little blue berries are fit to be the crowning glory of any of Mother Natures golden tiaras. Not only are huckleberries a treat for the eyes, but when raw they have a delicious sweet- tart taste that will leave you wanting more. When cooked into syrups or baked into pies, they have a tantalizingly pure and rich flavor all their own that has been a popular staple among countless American families for generations…

What are huckleberries? Northwest Wild Food on Huckleberries

The wild mountain blue huckleberry is a perennial evergreen shrub that usually ranges from 2-3 ft tall but can reach as high as 10. It has 1/2 to 1 1/2 inch serrated leaves that start out red-bronze but turn bright green in the Summer months….

Where do huckleberries grow?

The wild mountain blue huckleberries grow in acidic mountain soils at elevations from 2,000 to 11,000 ft. They can be found all the way from Alaska to Washington and Oregon, to Idaho, Montana and Wyoming….

Health Benefits:

  • Huckleberries are associated with lowering cholesterol; protecting against heart diseases, muscular degeneration, glaucoma, varicose veins, and peptic ulcers.
  • High in vitamin C, Huckleberries protect the body against immune deficiencies, cardiovascular diseases, prenatal health problems, and eye diseases.
  • An excellent source of vitamin A and B, huckleberries are great for promoting a healthy metabolism which in turn helps reduce the risk of stroke. They are also known to help stave off macular degeneration as well as viruses and bacteria.
  • Huckleberries are an excellent source of iron which helps build new red blood cells and helps fatigue associated with iron deficiency.
  • The huckleberry ensures proper functioning of nerve and muscle tissues, such as the heart and skeletal muscles, due to its high content of potassium. It also helps regulate water balance and eliminate waste.

As a special treat, NW Wild Foods shares a wonderful huckleberry pie recipe.

Check it out on their website:

WILD MOUNTAIN BLUE HUCKLEBERRIES

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Huckleberry Croissant Bread Pudding

Posted January 14, 2016 By sandy

Bread pudding reminds me of home — when I was a young girl.  My mother made it often, but with raisins not huckleberries.

So here is a ole time favorite with your favorite berries!

Originally shared by use real butter blog

Huckleberry Croissant Bread Pudding

Huckleberry Croissant Bread Pudding

Ingredients

  • 5 tbsps unsalted butter, softened
  • 6-8 croissants, cut into 1 1/2 inch pieces
  • 1 cup huckleberries, fresh or frozen
  • 1 tbsp lemon zest, grated
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk

Instructions

  1. Preheat oven to 350°F. Butter six 8-ounce ramekins or one 8×12-inch baking dish. Layer half of the croissants on the bottom, then half of the huckleberries, then half of the lemon zest. Repeat. Press the bread down gently. Whisk the eggs, sugar, and vanilla together in a medium bowl or large 4-cup measuring cup. Stir in the cream and milk. If using ramekins, divvy the egg mixture evenly among the ramekins. If using a baking dish, evenly distribute the egg mixture over the filling.
  2. To bake: If using ramekins, bring a kettle of water to a boil. Place the ramekins in a roasting pan and fill the pan with boiling water until the water line is half way up the ramekin sides. Take care not to splash any water into the bread puddings. If using a baking dish, put it straight into the oven. Bake both versions for 30-35 minutes until the custard is set and the tops are golden brown. Remove from oven and dust with powdered sugar. Serves 6.
http://wildhuckleberry.com/2016/01/14/huckleberry-croissant-bread-pudding/

Note:  Adapted from Epicurious Croissant Bread and Butter Pudding 

Enjoy!

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Huckleberry BBQ Sauce

Posted January 9, 2016 By sandy

Okay, I know barbecue season is waaaaayyy off from now, but maybe, if you are like me, you are dreaming of warm weather and no snow!!

So if you are, or if you are just interested in barbeque sauce, here is a wonderful receipe I found on the Kleinworth & Co website.  Great recipe to use up some of those extra huckleberries hiding in your freezer! (that is, if you have any extra huckleberries!)

Huckleberry BBQ Sauce

Huckleberry BBQ Sauce

Ingredients

  • 1-1/2 cups ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup raw honey
  • 1-2/3 cup fresh or frozen huckleberries (you could sub with black or blueberries)
  • 1/4 bell pepper - finely chopped
  • 2 large sweet peppers- chopped
  • 1 whole garlic (small) minced
  • 2 tsp chili powder
  • 1-1/2 tsp paprika
  • 2 tsp dry mustard
  • 1 tsp salt
  • 5 tbsp salted butter
  • 1 tbsp granulated garlic

Instructions

  1. In medium saucepan combine all ingredients except butter.
  2. Cook over medium-low heat stirring until fully combined & hot (almost boiling)
  3. Remove from heat and stir in butter.
  4. Allow to cool at least 10-15 minutes
  5. Transfer to blender - use caution with hot liquids!!
  6. Blend 60-120 seconds - or until all larger pieces are fully incorporated into sauce
  7. Taste test- (you can add more seasonings like salt or a couple drops of hot sauce to reach desired flavor)
  8. Transfer to prepared sterile jars
  9. Store in refrigerator or freezer.
http://wildhuckleberry.com/2016/01/09/huckleberry-bbq-sauce-4/

Check out the complete article

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Huckleberry Jammers

Posted October 8, 2015 By sandy

If you are looking for a delicious huckleberry holiday treat, try Huckleberry Jammers.

If you read the story from Becky Sue on Baking the Goods, you’ll find that the poor gal nearly paid a small fortunate for the huckleberries to make these cookies!  They call them ‘purple gold’ for a reason!!  Especially this year, where there seems to be a big shortage (who wanted to dodge the fires trying to pick huckleberries?).

Instead, she bought a jar of huckleberry jam!  NOTE: You can find all kinds of huckleberry jam on our Tastes of Idaho website!

So, she does not list a recipe on the site, but I image any thumbprint cookie recipe will do, so I have found one on the All Recipes website:

Huckleberry Jammers (or Thumbprint Cookies)

Huckleberry Jammers (or Thumbprint Cookies)

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup finely chopped walnuts
  • 2/3 cup any flavor fruit jam -- huckleberry preferred!
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 300 degrees F. Grease cookie sheets.
  2. Separate egg, reserving egg white. Cream butter or margarine, sugar, and egg yolk.
  3. Add vanilla, flour and salt, mixing well.
  4. Shape dough into balls. Roll in egg white, then walnuts. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
  5. Remove cookies from oven. With thumb, dent each cookie. Put jelly or preserves in each thumbprint. Bake for another 8 minutes
http://wildhuckleberry.com/2015/10/08/huckleberry-jammers/

Enjoy!

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Huckleberry Honey Cream Scones

Posted October 1, 2015 By sandy

Yummy recipe for Huckleberry scones from a fellow huckleberry lover in northern California!

Huckleberry-Honey Cream Scones

Huckleberry-Honey Cream Scones

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour or spelt flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 8 tablespoons very cold unsalted butter, cut into ½-inch cubes
  • 2 teaspoons finely grated lemon zest
  • 1 cup huckleberries
  • ¼ cup honey
  • 1 large egg
  • 7 to 8 tablespoons heavy cream

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
  4. Gently fold in the zest and huckleberries.
  5. In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
  6. Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
  7. Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
  8. Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
  9. Bake until scones are golden brown, about 12-15 minutes. Serve warm.
http://wildhuckleberry.com/2015/10/01/huckleberry-scones-2/

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Huckleberry Zucchini Bread

Posted September 16, 2015 By sandy

Everyone loves Zucchini bread!  But how about Huckleberry Zucchini bread?

I found this recipe this morning on the Raisin & Fig blog and had to share here:

Huckleberry Zucchini Bread

Huckleberry Zucchini Bread

Ingredients

  • 1¾ cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • 2 eggs, lightly beaten
  • 1 stick butter, melted
  • 2 tsp vanilla extract
  • ¾ cup chopped walnuts
  • 1 cup huckleberries {or blueberries}

Instructions

  1. Preheat oven to 350º. Grease and flour a loaf pan or 8" square pan.
  2. Combine dry ingredients. Mix zucchini, egg, butter and vanilla. Stir into flour mixture. Fold in nuts and huckleberries.
  3. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean.
http://wildhuckleberry.com/2015/09/16/huckleberry-zucchini-bread/

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Huckleberry Buckle Recipe

Posted September 8, 2015 By sandy

If you were lucky enough to find an abundance of huckleberries this season, you might want to try this Huckleberry Buckle recipe from All Recipes:

Huckleberry Buckle Recipe

Huckleberry Buckle Recipe

Ingredients

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 1/2 cups huckleberries
  • 3/4 cup white sugar
  • 1/2 cup boiling water
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter.
  4. Bake in the preheated oven for 45 to 50 minutes
http://wildhuckleberry.com/2015/09/08/huckleberry-buckle-recipe-2/

ENJOY!!

 

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Huckleberry Crisp

Posted August 10, 2015 By sandy

Have you ever tried huckleberry crisp?

I found this recipe on Beyond the Chicken Coop blog by Kathy.

Here recipe uses granola for the ‘crisp’ portion which makes it very fun and easy to make.

Huckleberry Crisp

Huckleberry Crisp

Ingredients

  • 4 cups wild huckleberries
  • 1 cups sugar
  • ¼ cup flour
  • 2 cups granola
  • ¼ cup butter, melted
  • ¼ cup flour

Instructions

  1. Mix huckleberries, sugar and ¼ cup flour together. Pour into a baking dish.
  2. In another bowl, mix granola, butter, and ¼ flour together.
  3. Pour granola mixture over huckleberries.
  4. Bake at 350 for 40-50 minutes.
  5. Keep a close eye on your crisp. You want the mixture to be bubbling, but you don't want your topping to burn
http://wildhuckleberry.com/2015/08/10/huckleberry-crisp/

Check out Kathy’s full article include her picture of ‘purple hands’!

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Huckleberry Muffins

Posted August 3, 2015 By sandy

If you went picking already, and haven’t eaten all your huckleberries yet, let me share a recipe for Huckleberry Muffins!

If you have never had huckleberries, they are similar to blueberries in texture, but the taste is a bit different. Pop a handful of these little berries in your mouth and you are hit with a burst of tart flavor, followed by a sweetness unlike any other. Just a perfect combination for some yummy muffins.

Huckleberry Muffins

Huckleberry Muffins

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • ⅓ cup oil
  • 1 to ½ cups of huckleberries

Instructions

  1. Preheat oven to 400 degrees
  2. Combine dry ingredients in a large bowl and stir with wooden spoon.
  3. Add wet ingredients and stir until well combined.
  4. Gently fold in huckleberries
  5. Pour batter into muffin pan, filling each section ¾ full.
  6. Bake for 20 to 25 minutes

Notes

If you want to add a crumble top, mix together ⅓ cup of flour, ⅓ cup brown sugar and ¼ cup melted butter. Sprinkle on top of muffins before baking.

http://wildhuckleberry.com/2015/08/03/huckleberry-muffins-3/

Recipe was found on Spoonie Foodie blog.  Check out the full article for the cute story about The First Batch of Huckleberry Muffins!

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