Archive for the ‘Huckleberry Baked Desserts’ Category

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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Huckleberry Apple Crisp Recipe by Foreign Foods | ifood.tv

Huckleberry Apple Crisp recipe from ifood.tv

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Huckleberry Slump Recipe by Foreign Foods | ifood.tv

Huckleberry Slump 

Ingredients

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Craft-erina: Homemade Huckleberry Pop Tarts …

By crafterina
The Huckleberry Pop Tart. …

Preparation

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

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Huckleberry Scones – Free baking recipes from Star Bakers

By admin

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Huckleberry Lemon Scones

By Amy R

I substituted frozen raspberries in this recipe because I already had some at home. They worked well. These were so yummy…..

(recipe from allrecipes.com)
Ingredients
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
1/3 cup half-and-half cream
3/4 teaspoon lemon zest
3/4 cup fresh huckleberries
1 cup powdered sugar
1/4 cup lemon juice
1/4 teaspoon lemon zest

Directions
1.Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2.Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
3.Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
4.Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.

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Loving Local Food » Blog Archive » Cascade Huckleberry Crisp

By Lacey
Far from the Midwest and closer now to the Cascades, I’ve set my eyes on huckleberries. Yet to wander into the forest and forage on my own (although this is absolutely something I need to do!), I have recently discovered locally picked …

Cascade Huckleberry Crisp
(6 servings)

10 oz. bag of wild red huckleberries
5 oz. (half bag) of wild blue huckleberries
3 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup emmer flour (I used Bluebird Grains)
1/4 teaspoon cinnamon
1/2 cup butter

Place huckleberries (frozen or thawed) in a 2-quart square baking dish. Stir in the granulated sugar.

In a medium bowl combine the oats, brown sugar, emmer flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over huckleberries.

Bake in a 375 degree oven for 30 to 35 minutes or until huckleberries are tender and the topping is a golden brown.

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Fresh fruits can bring out the best in Easter desserts – Spokesman …

Lemon Curd Trifle with Fresh Berries

From pastry chef Gina Garcia of Cake. Cake is the new bakery at Chaps, in the Latah Creek Shopping Center on South Cheney-Spokane Road. The expansion and bakery are expected to open sometime this spring.

6 large egg yolks

1 cup sugar

4 lemons, zested and juiced

1/2 cup unsalted butter, cubed

2 cups heavy whipping cream, whipped to soft peaks

1 prepared lemon pound cake

1/4 cup Limoncello or Grand Marnier (optional)

1 pint strawberries

1 pint blueberries/huckleberries

1 pint raspberries

Fresh mint for garnish

To make lemon curd: Bring a pot of water to a simmer. In a glass, heatproof bowl combine yolks, sugar, lemon juice and zest. Whisk until smooth.

Set the glass bowl over the simmering water. The water should not touch the bottom of the bowl. Whisk continuously and vigorously until the curd has doubled in volume and becomes thick and yellow. This should take about 10 minutes. Do not boil.

Remove the bowl from the heat and whisk in the butter until melted and fully incorporated. Cover with plastic wrap so that the wrap sets right on top of the curd and refrigerate until cold and firm.

To assemble the trifle: Whip the cream to soft peaks. Fold into the cooled curd until it lightens up into a mousse-like texture. Slice the pound cake into thin slices.

Put one layer of cake into the bottom of the trifle dish. If using, drizzle some Limoncello over cake. Spoon some of the lemon mousse over cake. Layer berries over mousse.

Repeat this process until all of the ingredients are gone. Garnish the top with fresh mint and a few berries. Chill.

Yield: 8-10 servings

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Huckleberry Jam & Marscapone Pastry « New Mexico Photography

By newmexicophotographer
Huckleberry (or other) Jam. Dust your counter with a thin layer of flour. Dump the sticky dough out on to the counter. Gently pat into a rectangle. Spread with jam. Fold the left side over 1/2 of the dough, then fold the right side over …

Preheat oven to 350 degrees. Line baking sheet with parchment paper

In Mixer:
2 1/3 c. flour
2 Tbl sugar
1 Tbl Baking Powder

Mix together.

Add:
5 oz butter cut into small cubes and frozen
3 oz. mascapone or cream cheese cut and frozen

Add to flour mixture and blend until small pieces are very tiny flakes. The colder the fats are when they are cut into the flour mixture, the flakier the layers are. If this all gets warm, it won’t work so don’t mix near your stove.

Add:
1/2 c. milk

Quickly stir in until just mixed.

1 c. Huckleberry (or other) Jam

Dust your counter with a thin layer of flour. Dump the sticky dough out on to the counter. Gently pat into a rectangle. Spread with jam. Fold the left side over 1/2 of the dough, then fold the right side over to make a parcel.

Using a pancake turner, lift or slide the dough onto the parchment paper lined pan.

Bake 20-25 minutes until browned. If you made a thick roll, it may take longer.

Cool 5 minutes, drizzle with glare and slice.

Huckleberry Glaze
1/2 confectioner’s sugar
1-2 Tbl milk
2 Tbl raspberry jam

Thin sugar until about the consistency of mayonnaise. Add jam. Thin with additional milk if needed. Pour or spread over hot pastry.

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GET OFF YOUR BUTT and BAKE!: RASPBERRY HUCKLEBERRY CREAM NAPOLEONS

By Jonna
We have a good supply of frozen raspberries and huckleberries in the freezer, and I put them to good work. If you pair those berries with the perfect cream, you have a dessert that you simply can’t resist! …

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