Archive for the ‘Huckleberry Baked Desserts’ Category

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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Craft-erina: Ballerina by day, Craftster by night: Huckleberry Crumb Cake …

By crafterina
Huckleberries are more petite and like a little purple pearl of greatness that grows under the tiny leaves of the plant. Now I owe everything to my mom and my dog Sandee (and dad you too if you went huckleberry-ing .. but you were most …

Huckleberry Crumb Cake:

Adapted from Gourmet

For cake

1 cup all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, melted
1/2 cup milk
1 large egg
1/2 cup raspberry jam or preserves

Crumb Topping

3/4 stick unsalted butter, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour

Make cake:

Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.

Whisk together flour, sugar, baking powder, and salt.

Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

Make crumb topping:
Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.

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Fat of the Land: Huckleberry Streusel Coffee Cake

By LC
Congratulations to Lorna Yee over at The Cookbook Chronicles for winning my first ever recipe contest with her truly decadent Huckleberry Streusel Coffee Cake. You might recall I posted the call to action way back in February after …

Lorna’s Blueberry/Huckleberry coffee cake, with Toasted Pecan and Oatmeal Streusel

serves 12
For the cake:
1 ½ cups all-purpose flour
3/4 tsp kosher salt (or ½ tsp regular table salt)
½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon

6 tbsp unsalted butter, at room temp
½ cup granulated sugar
½ cup light brown sugar

1 large egg
1 tsp vanilla extract
3/4 cup sour cream or creme fraiche

2 1/2 cups blueberries, divided
For the topping:
10 tbsp cold unsalted butter, diced finely (1/4″ dice)
3/4 cup light brown sugar, packed
¾ tsp ground cinnamon
½ cup toasted pecans, chopped finely
½ cup rolled oats
1 ½ cups all-purpose flour

¼ tsp kosher salt (or pinch of table salt)
For the cake:
Preheat the oven to 325 degrees. Grease a large rectangular baking dish.

In a large bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.

In a mixing bowl, beat the butter on medium speed until light in color, about 2 minutes. Add the sugars, and continue beating for another minute, until creamy. Beat in the egg and vanilla extract.

On low speed, beat in about 1/3 of the flour mixture until almost combined. Then, beat in 1/2 the sour cream mixture. Repeat, ending with the last 1/3 of the flour mixture. With a wooden spoon, gently stir in 1 cup of the blueberries. Spoon the batter into the baking pan in an even layer, and top with the remaining 1 1/2 cups blueberries.

Combine all the ingredients for the topping together in a mixing bowl, and toss throughly. Sprinkle the topping evenly over the batter.
Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean. Let cool for 15 minutes before serving.

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MissoulaFoodie » Huckleberry heaven

By Big Foodie
Huckleberries are the one wild summer crop I always wait for. The season is only a few weeks, and in that time I make the most of them. I bake them into pies, muffins and scones, sprinkle them over buttermilk pancakes as they puff on …

Huckleberry Crumb Cake

A coffee cake loaded with the tang of wild huckleberries. A streusel topping adds sweetness and crunch. This cake keeps well at room temperature for several days. It may be frozen for up to six months.

Topping

1/3 cup unbleached all-purpose flour

1/2 cup sugar

1 teaspoon ground cinnamon

Pinch of salt

4 tablespoons cold butter

Batter

1 3/4 cups unbleached all-purpose flour (dip dry measures into flour container, fill to overflowing, and sweep off excess with a straight edge)

2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen huckleberries, picked over to remove stems

4 tablespoons butter, at room temperature

3/4 cup sugar

1 teaspoon vanilla

Finely grated zest of 1 lemon

1 large egg

1/2 cup milk

For the topping, in a medium-size bowl, whisk together the flour, sugar, cinnamon and salt. With a pastry blender cut in the butter until mixture resembles coarse crumbs.

Adjust an oven rack to the center position and preheat the oven to 375 degrees. Grease a 9-inch square baking pan (or coat with cooking spray) and coat well with fine dry unseasoned bread crumbs. It’s important to use the crumbs to make the cake easy to unmold.

For the cake, whisk together the flour, baking powder and salt, in a medium bowl. In another medium bowl, toss the fresh huckleberries with about 2 tablespoons of the dry ingredients to coat well. If using frozen huckleberries, let them thaw until partly softened before using. Solidly frozen berries will make the batter too cold and stiff to spread in the pan.

In an electric mixer, beat the butter on medium speed until smooth, about 1 minute. Gradually add the sugar and continue beating 3 to 4 minutes. Beat in the vanilla and lemon zest. Add the egg and beat until thoroughly incorporated. On lowest speed, alternately add the remaining dry ingredients in three additions and the milk in two additions, beating only until smooth after each addition. Scrape the bowl and beater. Batter will be stiff.

With a rubber spatula, carefully fold in the floured huckleberries. Scrape the batter into the prepared pan and spread level. Sprinkle the topping evenly over the batter. I find it easiest to work around the sides first, then fill in the center.

Bake 45 to 50 minutes, or until the top is well-browned and a toothpick comes out clean. Cool in the pan 30 minutes. Use a small sharp knife to cut around the sides of the cake to loosen it from the pan. Cover the top of the pan with a square of aluminum foil (to catch any crumbs that may fall off the cake), and place a rack or cookie sheet over the foil. Invert the two and carefully lift off the pan. Cover the bottom of the cake with a wire rack, invert, and remove foil.

Serve warm or at room temperature, plain or with a spoonful of yogurt and a sprinkling of fresh huckleberries.

• Makes 8 to 10 servings.

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Coeur d’Alene Press: Bill Rutherford – Huckleberry recipes : Bill …

My favorite is the Huckleberry Festival in Trout Creek, Mont., … I offer two of my favorite family recipes, one for your fresh berries and one to preserve …

Huckleberry Bread Pudding

(Adapted from Paul Prudhomme’s Louisiana Kitchen)

3 large eggs
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 t nutmeg
1 1/4 t ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1 cup huckleberries (I use two cups when making this for my family because I love them.)
1/2 cup coarsely chopped pecans
5 cups stale French bread

Caramel Sauce

Zabaglione Sauce

Beat eggs on high speed for three minutes with an electric mixer or six minutes by hand with a whisk. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk and stir in 3/4 cup (retain 1/4 cup berries for garnish) of the huckleberries and the pecans.

Remove crust from bread and cut into 1/4 cubes. Add bread cubes to egg mixture and gently mix. Let stand for 45 minutes stirring gently every 15 minutes. Fill eight large greased ramekins with bread cube mixture – should be very full. Preheat oven to 350 degrees. Place ramekins into a Bain Marie (water bath) and place in oven then immediately lower oven temperature to 300 degrees and bake for 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is brown and fluffy about 15-20 minutes more.

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She-Smoke: Wild Huckleberry Bread

By Julie Reinhardt
Many of you know that I have a penchant for wild huckleberries. Red, blue, it doesn’t matter which variety. I just want to eat them. We pick these wild, tart berries every year, up on some property near Index, WA. …

Wild Huckleberry Bread

Preheat oven to 350 degrees. Grease an 8 1/2 X 4 1/2 loaf pan.

Whisk together:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat on high:
6 tablespoons butter
2/3 cup sugar

Gradually beat in:
2 large eggs
1/2 cup milk
3 T maple syrup

Add the flour mixture in three parts, beating on low or handmixing until just combined. Fold in 1 cup of wild huckleberries. (You may substitute 1/2 cup of dried berries and 1/2 cup chopped pecans).

Bake 45 minutes. Let cool for 5 to 10 minutes before unmolding from pan to further cool before slicing. Dust with powdered sugar.

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‘All-time favorite’ cookie shared

HeraldNet
You’ll need some huckleberry jam as the filler for this particular cookie, but if you don’t have some or plan to make a batch, blueberry jam ought to make a …

Huckleberry thumbprint cookies

2 cubes (1 cup) margarine, softened

1 cup brown sugar

2 eggs, separated

2 cups flour

Ground walnuts

Huckleberry jam

In a mixing bowl, cream together margarine and sugar; add egg yolks and mix until smooth. Combine with flour and shape into 1-inch balls.

In a small bowl, lightly beat the egg whites with a fork; dip dough balls in egg whites and roll in the ground walnuts.

Place dough balls on a cookie sheet and bake at 325 degrees for 5 minutes. Remove from oven and make a thumbprint in the center of each cookie, then fill each with 1/2 teaspoon huckleberry jam.

Return to the oven and bake 10 minutes longer. Allow cookies to cool before removing from cookie sheet.

Makes about 5 dozen.

Note: Recipe calls for no salt, baking soda or baking powder.

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Huckleberry Bread #Recipe #Cooking | Hot Kitchen Stuff

By G
A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn’t last long. …

• 2 cups all-purpose flour
• 3/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2eggs
• 1 cup whole milk
• 1 teaspoon vanilla
• 3 tablespoons vegetable oil
• 1 cup huckleberries

Fruit slumps: Slumps cook on the stove – chicagotribune.com

(If you don’t have access to huckleberries, you can substitute blueberries. …

Huckleberry slump

Prep: 20 minutesCook: 30 minutesMakes: 6 servings

This is a colonial New England specialty that has become a part of the culinary tradition of the Pacific Northwest. Adapted from “Northwest Bounty” by Schuyler Ingle and Sharon Kramis.

6 cups huckleberries or blueberries

1 cup sugar plus 1 teaspoon

1/4 cup orange juice

1 teaspoon cinnamon

1 1/2 cups flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 stick (1/4 cup) chilled butter, cut into small pieces

1/2 cup half-and-half or milk

1 cup whipping cream

1/8 teaspoon freshly grated nutmeg

1 Combine huckleberries, 1 cup of the sugar, orange juice and cinnamon in a large saucepan. Heat huckleberries to a boil over medium-high heat. Cook until slightly thickened, 5 minutes.

2 Mix together flour, salt and baking powder in a medium bowl; cut in butter until size of peas. Add half-and-half; mix lightly to form a soft dough. Drop dough by spoonfuls onto huckleberries; cover. Reduce heat to a simmer. Simmer until dumplings are cooked through, 30-40 minutes.

3 Meanwhile, whip cream with the remaining 1 teaspoon of the sugar and nutmeg until soft peaks form. Serve slump in shallow bowls with the whipped cream.

Nutrition information

Per serving (with 2-tablespoon dollop of whipped cream): 450 calories, 29% of calories from fat, 16 g fat, 10 g saturated fat, 48 mg cholesterol, 73 g carbohydrates, 5 g protein, 218 mg sodium, 1 g fiber

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