Archive for the ‘FREE HUCKLEBERRY RECIPES!’ Category

How To Make Wild Huckleberry Pie | How To Do Things

Another unique thing about huckleberries is that they’re not grown commercially so if you want to make huckleberry jams or pies, you’d better set aside an …

Ingredients:

• 6 cups fresh huckleberries
• 1 cup granulated sugar
• ¼ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 4 tbsp tapioca
• 2 tbsp butter
• 1 tbsp granulated sugar

• Step 1: Preparation: Wash and drain the huckleberries. Cut the butter into small pieces.
• Step 2: Take a large bowl and mix in the sugar, cinnamon, tapioca and brown sugar.
• Step 3: Sprinkle flour on a rolling pin and roll your pastry. Make sure that you roll it at least 2 inches larger than the pie tin.

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Huckleberry Pie :: Nancy Gruner [NancyGruner] :: Justapinch.com

HUCKLEBERRY Soda, Five Flavors Gelled – Alineaphile

HUCKLEBERRY Soda, Five Flavors Gelled. Alinea Recipe, pages 200-203. Ahhhh, the tart sweetness of huckleberries! I remember the taste distinctly from my …

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Huckleberry Jam Recipe

By salman
How to make Huckleberry Jam …

• 2-1/2 Pints ripe huckleberries, cleaned
• 4 Cups granulated sugar
• 2 tbsp Fresh lemon juice
• 1/2 tsp Butter
• 1-3/4 Ounces fruit pectin

How to make Huckleberry Jam:

• Wash and crush huckleberries and place them, in a sauce pan.
• Combine lemon juice with it and stir in pectin.
• Bring it to a full boil on high flame, keep stirring.
• Add butter and sugar to it and keep mixture at a full boil for one full minute, keep stirring.
• Remove it from the fire and skim off any foam that has been formed.
• Place it in the hot sterile jars and leave 1/2 inch free at the top of the jar when capping.
• Process it in hot water bath for about 5 minutes.

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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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Huckleberry Muffins Recipe – A Recipe for Huckleberry Muffins …

A recipe for huckleberry or blueberry muffins, using wild berries. This muffin recipe adds a little creme fraiche or sour cream for a tangy flavor.

Makes 9-11 muffins

• 5 tablespoons butter
• 1/2 cup sugar
• 1 egg
• 3/4 cup creme fraiche, Greek yogurt or sour cream
• 1 1/2 cups all-purpose or cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• A heaping 1/4 teaspoon salt
• 1/2 to 3/4 cup wild huckleberries or blueberries

1. Preheat the oven to 375 degrees and grease up a muffin pan.
2. Beat the butter and sugar together until they are light and airy. Add the egg and beat to combine.
3. Mix in the creme fraiche.
4. Whisk together all the dry ingredients until they are well combined, then mix it into the wet ingredients. Don’t overwork the batter, which will be thick. You just want to get all the flour incorporated into everything.
5. Fold in the huckleberries. Do this in small batches so you have as few clumps of berries in your muffins as possible. You want to get them evenly distributed.
6. Use an ice cream scoop or large spoon to fill the muffin pan — only fill them 2/3 to 3/4 of the way, as the batter expands a lot in cooking.
7. Bake for 20-30 minutes, or until you see a little browning, and when a toothpick jammed into a muffin comes out clean (not including blueberry juice).

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Huckleberry Pie | Good Food

By Good Food
Huckleberry Pie PIE-A-DAY #55 Ann Kirk is the Pastry Chef at Dominick’s and Little Dom’s. Just got off the phone with my mom who has just arrived in.

Huckleberry Pie

Pie Crust:

2 cup all purpose flour
1 tsp salt
1 tsp sugar
6 oz butter, cubed and cold
1/4 cup ice water
1 tsp vinegar

Combine flour, salt, and sugar together. Cut in butter until it is the size of small peas. Add vinegar to ice water and toss just enough into dough to form a ball that holds its shape. Add more ice water if needed. Divide dough in half, wrap in plastic and chill for 20 minutes. Roll one round of dough out and place in pie tin. Chill. Roll second round out, place between parchment or plastic wrap on a sheet tray and chill while making the filling.

Huckleberry Pie Filling:

6 cups fresh or frozen huckleberries (if frozen, thaw and drain juice)
1 Tbsp fresh squeezed lemon juice
3/4 cup granulated sugar
1/2 cup brown sugar
4 Tbsp quick tapioca
1 tsp cinnamon
1/2 tsp ground ginger
1/2 ounce butter, cubed small

In a large bowl, combine huckleberries and lemon juice. In a medium bowl, combine granulated sugar, brown sugar, tapioca, cinnamon, and ginger. Whisk to combine. Add sugar mixture to huckleberries and fold with a spatula to combine. Let macerate for an hour or so. Fill pie shell with huckleberry mixture, place butter cubes on top, and place top pie shell over all. Cut off any excess and crimp bottom and top dough together. Vent top by making small slits with a paring knife. Optional: make an egg wash combining an egg yolk with a tablespoon of milk and brush over the top crust. Bake at 425 degrees for 15 minutes, lower temperature to 375 degrees and continue baking for 25 minutes or until crust is golden and juices bubble up and have a jam-like appearance. Remove from oven and cool at room temperature.

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HippieDog : Huckleberry Jam….not so much…..

Huckleberries?? a hound dog??? I’ve never tried a Huckleberry……and even though we have a gazillion in our garden, I just know I still haven’t seen or …

Huckleberry Jam

8 cups Huckleberries
11 cups sugar
1 lemon
2 boxes pectin
1/2 cup water

In large bowl add whole berries or you can pulse them in your food processor for a few seconds. Add sugar and stir until well combined. Set aside.

Slowly add water and powdered pectin to large pan until dissolved. Add berries and sugar, cook berries over medium heat, stirring constantly. If you decided to add whole berries, you can mash a few of them with a potato masher.

When mixture comes to a boil, add the juice of one lemon. Stir until well combined. Turn off heat and process in clean sterilized jars. I processed our jam for 10 minutes in water bath.

If you have sweet Huckleberries, I would recommend using half sugar and half Huckleberries and reducing the pectin to one box….and only 1/2 of the lemon.

The jam isn’t bad and it’s gorgeous, it just doesn’t have the WOW factor that I was looking for.

NOTE:  I would guess this gal used evergreen huckleberries rather than wild huckleberries!

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Pie #34- Huckleberry « Paula’s Pie Project Blog

(I think I bought huckleberry jam once as a gift for someone, but that is as close as I have gotten.) Come to think of it, I have never seen huckleberries …

Aunties Wild Huckleberry Pie

Nutritional Information

Amount Per Serving  Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg

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