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 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 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
Posted February 11, 2016 By sandy
So, is it too early in the year to think about Huckleberry Ice Cream?
I think huckleberry ice cream is good anytime of the year, so I will go ahead share a recipe from Completely Delicious.
According to her article, the huckleberries were fresh picked from McCall, Idaho for this particular recipe! So even though I called this “Idaho” Huckleberry Ice Cream, you can use huckleberries from anywhere!!
'Idaho' Huckleberry Ice Cream
- 2 cups (340 grams) huckleberries, fresh or frozen
- ⅓ cup (66 grams) granulated sugar
- 2 cups (475 ml) heavy whipping cream
- 1 cup (237 ml) whole milk
- ⅔ cup (132 grams) granulated sugar
- Pinch of salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 grams) fresh huckleberries
- To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
- To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
- Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
- Freeze ice cream in an ice cream making according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.
Looks and sounds delicious!
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!
- 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
- Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.
- 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.
- Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
- Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.
Make sure to let us know how much your special Valentine loved these huckleberry cupcakes!
Posted October 29, 2014 By sandy
A few years back, my husband and I attending (and exhibited) at the North Powder Huckleberry Festival in North Powder, Oregon.
Even thought North Powder is a small town, they had a wonderful parade, celebration and array of huckleberry goodies (you can find some pictures of the North Powder, Oregon Huckleberry Desserts here!).
We had a good time, met lots of nice people and exchanged lots of huckleberry stories and products.
Before we left, we purchased a copy of their cookbook called “Huckleberries on the Trail” (sorry, but it was a few years ago and I could not find any place online where the book is offered for sale).
With the holiday season coming up, I thought I would share their Huckleberry Fudge recipe:
North Powder Huckleberry Fudge
- 4 cups huckleberries
- 1 cup golden raisins
- 1 cup sugar
- 1 Tbsp cornstarch
- 1 cup nuts
- Blend huckleberries, raisins, sugar and cornstarch in blender.
- Add nuts and blend briefly.
- Pour into a heavy skillet and cook down until thick.
- Pour into pan and dry in slow oven until firm enough to cut.
Posted October 15, 2014 By sandy
One of my favorite huckleberry recipe book is Huckleberry Delights: A Collection of Huckleberry Recipes by Karen Jean Matsko Hood.
Karen has numerous recipes in her book, and here is one that I thought you would enjoy: Huckleberry Crepes
- 2 cups all-purpose flour
- 6 large eggs
- 1/2 tsp. salt
- 3 cups milk
- 1 cup ricotta cheese
- 2 cups huckleberry (preferably fresh, but frozen will work)
- confectioner's sugar
- In a large bowl mix flour, eggs, salt and milk until smooth
- Heat an 8 inch crepe pan and brush with butter or oil
- Pour about 1/4 cups batter into the pan
- Tip and cover entire pan with batter
- Crepe is ready to turn when the bottom side begins to brown
- Slip cooked crepes onto warm plate and keep warm while remaining better is used
- When ready to serve, spread 2 tablespoons ricotta cheese down the middle of the crepe and place huckleberries on top
- Roll crepe together and sprinkle with confectioner's sugar
- Garnish with more huckleberries, if desired
- Serve plain or with syrup
If you are interested in more of Karen’s huckleberry recipes,
check out her 309 page book. Along with over 250 recipes, she also includes sections on …
- Huckleberry Botanical Classification
- Huckleberry Cultivations and Gardening
- Huckleberry Facts
- Huckleberry Folklore
- Huckleberry History
- Huckleberry Nutrition and Health
- Huckleberry Poetry
- Huckleberry Types
Posted September 12, 2014 By sandy
Nothing beats a cold smooth bowl of ice cream on a hot summer day — and, of course, if it is huckleberry ice, it is even better.
I found this Huckleberry Ice Cream recipe — with just a hint of lavender — and just had to share it. Recipe is from Beth Shephard and posted on her Wanderlust and Lipstick blog:
- 3 cups heavy cream
- 1 cup whole milk
- 1 tablespoon culinary lavender
- 6 large egg yolks
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup huckleberries
- Heat the heavy cream, milk, and lavender buds in a medium saucepan, until it begins to bubble.
- Remove pan from heat, cover, and let the lavender steep for 30 minutes. Pour the mixture through a strainer to remove the lavender.
- Return the milk to the saucepan and heat until it almost reaches a boil.
- In a separate bowl, whisk the egg yolks and sugar until they become thick and pale. Slowly add the hot milk to the eggs, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, continuously stirring until the mixture coats the back of the spoon (2-3 minutes). Remove from heat, pour the mixture through a strainer, and cool completely (either in the refrigerator in in a prepared ice bath). Stir in the vanilla, and fold in the huckleberries.
- Process in an ice-cream maker according to manufacturer’s instructions and store in freezer for up to one week.