Archive for the ‘FREE HUCKLEBERRY RECIPES!’ Category

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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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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Huckleberry (Raspberry or Blueberry) Muffins Recipe – Philadelphia …

With berries in season, I love making muffins as a breakfast alternative to cereal. I was fortunate enough to find some huckleberries in a local farmers’ …

Huckleberry Muffins
Makes 12 muffins

Ingredients

3/4 cup butter
1 cup white sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries or blueberries or raspberries
1 tablespoon all-purpose flour

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, cream together the butter and sugar until smooth.
3. Mix in the egg, milk and vanilla until well blended.
4. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened.
5. Toss huckleberries with remaining flour to coat, then fold them into the batter.
6. Spoon batter into muffin cups, filling at least 2/3 full.
7. Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

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Craftzine.com blog : Recipe: Huckleberry Muffins (or Love Triumphs)

By Shawn Connally
Two of my favorite things to eat have nothing to do with how delicious they taste, and everything to do with the sappy sentiment attached to them.

Huckleberry Muffins
(adapted from Muffins in New Recipes from Moosewood Restaurant)

Ingredients
1.75 cups whole wheat pastry flour, unbleached white flour, or a mixture
2.5 tsp baking powder
3/4 tsp salt
3/4 cup milk
1/3 cup vegetable oil
1/4 cup honey or sugar
1 egg
1 cup freshly picked huckleberries, rinsed off and drained

Directions

Preheat oven to 400 degrees Fahrenheit.

Generously butter a 12-cup muffin tin. (I use canola spray.)

In a medium bowl thoroughly mx the dry ingredients.

In a smaller bowl lightly beat the egg with the milk, oil, and honey or sugar, then add this to the dry ingredients all at once.

Stir until the batter is just barely mixed.

Spoon the batter into the muffin tin.

Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Variations

Fold 1 cup drained blueberries (fresh, frozen, or canned) into the batter.

Add 3/4 cup of grated sharp cheddar cheese and omit the honey or sugar.

Add a handful of chopped fresh herbs (chives, thyme, rosemary, oregano) and omit the honey or sugar.

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I Have Fresh Huckleberries. How Do I Make Huckleberry Topping …

Answers to the question, I Have Fresh Huckleberries. How Do I Make Huckleberry Topping? Answers to Questions from People Who Know at Ask Experience Project.

You crush them, heat them up until they become juicy, then put them through a sieve or food mill to remove any seeds. Measure the strained pulp and add one cup of sugar to one cup of strained berries. Heat it to barely boiling, take it off the fire, and put it in mason jars, put the seals on the jars and process them in a canner (steam canner or boiling water bath canner). If you don’t have a canner, you can sterilize the jars and lids, then put the boiling syrup in the jars and seal.

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Tastes & Treasures: Pancakes from Lons

By Ruth
Lemon-Ricotta Pancakes with Huckleberry compote and Meyer Whipped Crème From AZ Republic The Hassayampa Inn gave us a wonderful Lemon Souffle Pancake recipe for Tastes & Treasures pg 52. This Huckleberry compote from Chef Jeremy Pacheco …

Huckleberry Dessert – Iowa Farmer Today

1 qt. huckleberries 1 C. sugar 3 T. corn starch … Blueberry, apricot or cherry pie filling may be substituted for huckleberries. Elaine Bubke, Ida Grove, …

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Life at Providence Lodge: Huckleberries!

By Julianne

Folks pay big money for a gallon of freshly picked huckleberries, we however,. just enjoy a day in the woods and the delectable yummies we will make. from what we consider to be God’s best berry. Plopping themselves in the middle of a …

Poppyseed or Huckleberry Muffins

3 eggs
21/4 cup sugar
1 1/2 cups milk
1 cup veg oil
1 1/2 tsp almond extract
3 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt

1 Tbsp poppy seed or 1 cup huckleberries

Mix ingredients thoroughly.  Pour into greased muffin cups.  bake at 350 for 20 minutes.
We prefer the giant muffin size.

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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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