Archive for the ‘FREE HUCKLEBERRY RECIPES!’ Category

Coeur d’Alene Press: Bill Rutherford – Huckleberry recipes : Bill …

My favorite is the Huckleberry Festival in Trout Creek, Mont., … I offer two of my favorite family recipes, one for your fresh berries and one to preserve …

Huckleberry Bread Pudding

(Adapted from Paul Prudhomme’s Louisiana Kitchen)

3 large eggs
1 1/4 cups sugar
1 1/2 t vanilla extract
1 1/4 t nutmeg
1 1/4 t ground cinnamon
1/4 cup unsalted butter, melted
2 cups milk
1 cup huckleberries (I use two cups when making this for my family because I love them.)
1/2 cup coarsely chopped pecans
5 cups stale French bread

Caramel Sauce

Zabaglione Sauce

Beat eggs on high speed for three minutes with an electric mixer or six minutes by hand with a whisk. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk and stir in 3/4 cup (retain 1/4 cup berries for garnish) of the huckleberries and the pecans.

Remove crust from bread and cut into 1/4 cubes. Add bread cubes to egg mixture and gently mix. Let stand for 45 minutes stirring gently every 15 minutes. Fill eight large greased ramekins with bread cube mixture – should be very full. Preheat oven to 350 degrees. Place ramekins into a Bain Marie (water bath) and place in oven then immediately lower oven temperature to 300 degrees and bake for 40 minutes. Increase oven temperature to 425 degrees and bake until pudding is brown and fluffy about 15-20 minutes more.

READ FULL STORY …. Plus more huckleberry recipes!

Huckleberry Jam « Graceful Table

By gracefultable
Oh the joy of having a son who will pick huckleberries for you! Having recently returned from living in Ukraine for over 2 years, he wasn’t about to let them go to waste. Things are tough in Ukraine but they do know how to eat. …

READ FULL STORY

Huckleberry Cheesecake

2 prepared graham crusts
3 pkgs cream cheese
1 large coolwhip

1 tsp lemon peel

Mix cheese and coolwhip with electric mixer, add lemon peel.  Spoon into crusts.  Chill.
sauce:
4 cups berries(rasberries work nicely too)
3/4 cup sugar mixed with 1/4 cup cornstarch
1/3 c. water
2 tbsp butter
Cook berries over med high heat with water and butter.  Just when beginning to boil, add sugar mixture.  Stir for a minute, remove from heat and cool completely.  Pour over chilled cheesecake.  Refrigerate.  Makes two pies.

READ FULL STORY

Fat of the Land: Wild Berry Tartlets

By LC
It doesn’t look like a great red huckleberry year, and first reports coming in from the early-ripening mountain huckleberries near Spokane are not encouraging either. Was it the strange spring weather? The lack of July rain? …

Tart Dough

1/2 cup flour
3 tbsp cold unsalted butter, cut up
2 tbsp confectioner sugar
2 tbsp cold water

Combine flour, sugar, and butter in a food processor and pulse until grainy. Add the water a tablespoon at a time to food processor while running. Pulse until dough forms. I used my hands at the end to finish combining what the Cuisinart missed. Roll into a cylinder, wrap in plastic, and refrigerate for 30 minutes minimum or up to a day.

Sweet Cheese

1 8-oz package cream cheese, cut into 8 pieces.
6 tbsp sugar
1 large egg yolk
1 1/2 tbsp flour
1/2 tsp vanilla extract
lemon zest of half a small lemon

Combine cream cheese and sugar in food processor. Whir until smooth. Add flour, egg, vanilla, and lemon zest and whir again until creamy.

Berry Topping

1 cup wild berries
2 tbsp sugar
2 tsp corn starch

Briefly cook berries with sugar and corn starch until juices are syrupy.

For the final tarts I took my dough out of the refrigerator and sliced it into a dozen disks. Each disk I flattened into a 3-inch diameter round on a lightly floured surface before pressing into a muffin tin and forming into a cup. Each little tart—tartlet, if I may be so bold—then got a dollop of sweet cheese filling before being topped with a spoonful of the cooked red huckleberries and a few fresh blackberries. I baked the tartlets for around 20 minutes at 400 degrees.

They were met with approval.

PR: wait… I: wait… L: wait… LD: wait… I: wait… wait… Rank: wait… Traffic: wait… Price: wait… C: wait…

Berry Bliss: Huckleberry Bliss!

By Berry Bliss
Huckleberries are relatives of the blueberry and the cranberry they are high in antioxidants, vitamin C, manganese, iron and a good source of vitamin A. They are a good source of vitamin B and helps speed up metabolism and potassium …

READ FULL STORY

And Now for Something Completely Delicious: Dutch Oven Huckleberry Peach Cobbler …

By Annalise
It takes a long time to gather a substantial amount of Huckleberries, but we did it! No wonder they are so expensive (if you can even find them). I hadn’t gone Huckleberry picking in years, and it was fun and the fresh berries …

Dutch Oven Huckleberry Peach Cobbler
Adapted from Paula Deen
Makes 8-10 servings

For the fruit:
6-7 large peaches, peeled and sliced
1 pint fresh huckleberries or blueberries (optional)
2 tablespoons baking mix, such as Bisquick
1 tablespoon sugar
dash of cinnamon

For the topping:
2 1/4 cup baking mix, such as Bisquick
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 cup milk
cinnamon sugar, for sprinkling

Prepare charcoal, if using. You’ll need approximately 45 coals. Otherwise, preheat oven to 350 degrees F. Grease 12 or 14 inch dutch oven or other baking dish.

In a medium bowl, combine the ingredients for the topping. The mixture will be thick. Set aside.

Toss the fruit together with the baking mix, sugar, and cinnamon. Place in the dutch oven or baking dish and spoon pieces of the prepared dough on top. Sprinkle with the cinnamon sugar.

When the coals are white, they’re ready. Cover the dutch oven and place over 15 of the coals and place the rest of the coals on top (the general rule is twice as many on top as on bottom). Rotate the oven over the coals after 15 minutes to promote even cooking. The cobbler is finished with the topping is golden brown and the fruit is bubbling through, about 25 minutes.

Alternatively, bake in your oven for 25-30 minutes.

Serve warm with whipped cream or vanilla ice cream.

Raspberry Huckleberry Freezer Jam » Get Off Your Butt and BAKE!

By Jonna
Kitchen Conversations ~ about jam . . . Husband to Wife: ‘You should show them how to make jam.’ Wife to Husband: ‘Everyone knows how to make jam.’ Husband to.

RASPBERRY HUCKELBERRY FREEZER JAM

3 –  1/4  Cups of Crushed Raspberries

*You could also use Strawberries, Blackberries, etc.

1/4 to 1/2 cup of uncrushed Huckelberries

1/4 cups Fresh lemon juice (2 large lemons)

4 – 1/2 cups of sugar

1 cup light corn syrup (Karo)

1 box of MCP Premium fruit Pectin

*I like MCP the best

DIRECTIONS:

YIELD:  7 CUPS OF JAM

Use firm but ripe Raspberries.  Wash and rinse containers with tight fitting lids.  I used 1 and 2 cup jars.  Prepare the fruit using a potato masher for best results.  Don’t puree, because you want small bits of fruit in the jam. (I also added 1/2 cup of Huckleberries as well, but you don’t have to.  (If you aren’t adding the huckleberries use 3 1/2 cups crushed berries.)

Measure exact amount of prepared fruit along with the fresh lemon juice into a large bowl.

Measure exact amount of sugar into separate bowl.  (Reducing the sugar or using sugar substitutes will result in set failures – It will be a bit runnier)

Gradually stir 1 box of MCP pectin into the fruit.  Mix thoroughly.  Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.

Pour 1 cup light Karo syrup into fruit mixture.  Mix well.  This prevents sugar crystallization during freezer storage.

Stir in sugar gradually.  Keep stirring constantly until the sugar is completely dissolved and no longer grainy.  (This is really important….don’t get in a hurry)

When all of the sugar has dissolved, pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; Cover with lids.

Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in the freezer for up to 1 year.  Thaw in refrigerator.

READ FULL STORY

She-Smoke: Wild Huckleberry Bread

By Julie Reinhardt
Many of you know that I have a penchant for wild huckleberries. Red, blue, it doesn’t matter which variety. I just want to eat them. We pick these wild, tart berries every year, up on some property near Index, WA. …

Wild Huckleberry Bread

Preheat oven to 350 degrees. Grease an 8 1/2 X 4 1/2 loaf pan.

Whisk together:
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a large bowl, beat on high:
6 tablespoons butter
2/3 cup sugar

Gradually beat in:
2 large eggs
1/2 cup milk
3 T maple syrup

Add the flour mixture in three parts, beating on low or handmixing until just combined. Fold in 1 cup of wild huckleberries. (You may substitute 1/2 cup of dried berries and 1/2 cup chopped pecans).

Bake 45 minutes. Let cool for 5 to 10 minutes before unmolding from pan to further cool before slicing. Dust with powdered sugar.

READ FULL STORY

‘All-time favorite’ cookie shared

HeraldNet
You’ll need some huckleberry jam as the filler for this particular cookie, but if you don’t have some or plan to make a batch, blueberry jam ought to make a …

Huckleberry thumbprint cookies

2 cubes (1 cup) margarine, softened

1 cup brown sugar

2 eggs, separated

2 cups flour

Ground walnuts

Huckleberry jam

In a mixing bowl, cream together margarine and sugar; add egg yolks and mix until smooth. Combine with flour and shape into 1-inch balls.

In a small bowl, lightly beat the egg whites with a fork; dip dough balls in egg whites and roll in the ground walnuts.

Place dough balls on a cookie sheet and bake at 325 degrees for 5 minutes. Remove from oven and make a thumbprint in the center of each cookie, then fill each with 1/2 teaspoon huckleberry jam.

Return to the oven and bake 10 minutes longer. Allow cookies to cool before removing from cookie sheet.

Makes about 5 dozen.

Note: Recipe calls for no salt, baking soda or baking powder.

READ FULL STORY

Diviana Alchemy: Wild Huckleberry and Cherry Almond Shake

By divianaalchemy
Packed with antioxidants and wild fruit flavors, the huckleberries and cherries are amazing in this recipe. Picking wild berries in your area is fun and provides connection to the earth, a chance to wander and wonder outside, …

READ FULL STORY