Posted March 8, 2017 By sandy
How about Huckleberry Ginger Sorbet for a wonder Spring dessert (that is if you still have some huckleberries left in your freezer)!
According to the original recipe post:
Pureed huckleberries provide most of the flavor of this sorbet, but we’ve added ginger to introduce another layer of taste. If you would prefer just a hint of ginger, cut the number of disks in half. They can also be eliminated completely if you prefer a pure huckleberry sorbet.
NOTE: Sorbet is similar to ice cream without the dairy!
Huckleberry Ginger Sorbet
- 1 ½ cup sugar
- 2 tablespoons light corn syrup
- 4 cups fresh huckleberries or frozen huckleberries
- 1 cup plus 2 tbsp water
- 8 thin disks cut from fresh ginger
- Make the ginger simple syrup: Combine the sugar with the water, ginger, and corn syrup in a saucepan and heat until the sugar has dissolved (you can cook longer to extract more flavor from the ginger, just take care not to over reduce your syrup).
- Pour the resulting syrup into a metal bowl that is sitting in an ice bath to rapidly chill it, stirring occasionally (you can also use the fridge). Remove the ginger disks and discard.
- Pass the huckleberries through a food mill or pulse in a food processor until a puree is formed. If using frozen huckleberries, they can be pulsed without thawing, but you will need to add a little water to achieve a puree. Press the puree through a strainer to extract the seeds and large pieces of pulp, which can be discarded (this step is optional, but highly recommended). Transfer the strained puree to a tall, thin container like a pitcher and stir in 1/4th cup of your sugar syrup.
- Carefully lower a baume meter or a large washed raw egg into the pitcher. Slowly add the rest of syrup to the puree until a section of egg a little larger than a dime floats above the surface (20 or so on the baume meter). If too much of the egg is floating, slowly add water to bring it back down. If too little is showing, add more simple syrup.
- You will likely end up with leftover syrup, which can be used for sweetening cold drinks or making more sorbets. We used 2 ½ cups total of the ginger syrup & ½ cup extra water, though your amounts may vary depending on your huckleberries’ unique sugar content.
- Chill the balanced sorbet base thoroughly in your fridge.
- Pour the sorbet base into a prepped ice cream machine. Freeze according to the manufacturer’s instructions and move (well-covered) to the freezer to harden.
- Serve simply in a clear bowl with a sprig of mint.
Measuring Device: 1 large raw egg or a baume meter.
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 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 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!
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.
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 ….
- 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)
- Cream eggs, butter and sugar in large bowl.
- Gently stir flour, milk and vanilla to the mixture.
- 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).
- Fold the berries into the mixture and pour into small loaf pan.
- Bake at 350 degrees for 40 minutes.
- Turn out of pan and slice when cool
Check out the other recipes
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
- 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
- In a saucepan stir together huckleberries and sugar
- Mix cornstarch and water until smooth; add to huckleberry mixture
- Cook over medium hear, stirring constantly, until mixture comes to a boil; boil 1 minute
- Remove from heat; stir in lemon juice, then cool
- Fold yogurt into cooled huckleberries
- In glasses, alternately layer huckleberry mixture with peaches and freeze
- Remove from freezer 1/2 before serving
- When ready to serve, sprinkle with chopped mint leaves for garnish