Huckleberry Cookies Archive

Sandblasted Huckleberry and Chocolate Sweets

Posted July 26, 2017 By sandy

I found this yummy looking dessert on the yummly website (appropriately named!!) that I know is going to be a hit with the chocolate and huckleberry lovers.

 

Sandblasted Huckleberry & Chocolate Sweets

Sandblasted Huckleberry & Chocolate Sweets

Ingredients

  • Ingredients
  • servings:
  • 1 3/4 ounces shortbread cookies
  • 1 3/4 tablespoons softened butter
  • 1 3/16 cups dark chocolate
  • cream (10 cl. fresh)
  • jam (huckleberry)
  • hazelnuts (flaked)

Instructions

  1. In the bowl of a blender, mix together the cookies and butter.
  2. Spread a layer in flexible molds, using the back of a small spoon to firmly pack the mixture.
  3. Melt the chocolate in the microwave.
  4. Heat the cream over the stove. Mix the cream into the melted chocolate.
  5. Add some huckleberry jam (approx. 1/2 teaspoon) in the center of each mold that has been pressed with the shortbreads.
  6. Pour the chocolate to fill the molds.
  7. Sprinkle with nuts and let chill before unmolding.
http://wildhuckleberry.com/2017/07/26/sandblasted-huckleberry-chocolate-sweets/

WOW!  Those “sweets”  look divine! 

If you make them, please share how they taste with the rest of us!!

Find more huckleberry recipes from Yummly here!

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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 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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