Posts Tagged ‘huckleberry recipes’
Here in the upper Rocky Mountain region, huckleberries are famous — but sometimes we forget that huckleberries grow in other parts of the country. Maybe they are not the same huckleberries that are grown in Idaho and Montana, but huckleberries all the same.
So for our upper midwest friends and readers, I found an article focusing on huckleberries in Michigan.
Listed in this article is the following information:
- History of huckleberries in Michigan
- Habitat where huckleberries in Michigan grow
- Huckleberry pie recipe
- Pictures of huckleberries in Michigan
Check out the article here (sorry, web guidelines from this site does not allow me to post any of the article here):
And, if you are looking for more huckleberry recipes, I ran across a great Pinterest Board with lots of huckleberry recipes.
The Huckleberry board includes recipes for pies, cakes, buckles, cobbler, muffins, crisp, scones, bars & cookies, tarts, pudding, ice cream, cheesecake, drinks, jam ….. and on and on … 85 pins in all. She also features a few of our recipes and our huckleberry rakes!
Thanks Mary Gates for the wonderful board!
Check it out here: Huckleberry/recipes
Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!
Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Drain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.
Note: Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.
AUGUST 24, 2012 ADDITIONAL NOTE:
The author of this recipe, Diane Mortensen, who writes “Georgia’s Kitchen” for the Oskaloosa News, revised the above recipe for the USA Today Weekend edition.
- 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
- 2 Tbs. tapioca
- 1 cup sugar (may add 1/4 cup more if too tart)
- 1/4 tsp. salt
Preheat oven to 375 degrees.
Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.
Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.
Bake for about 1 hour or until nicely browned.
Just in time for Valentine’s Day …..
- 8-9 Granny smith apples, peeled, cored and sliced
- 1/2 Cup of sugar
- 1 Cup huckleberries
- Zest of half a lemon
- Juice of half a lemon
- 1 1/2 t. Apple pectin
- Toss apples in sugar and let macerate for an hour. Add lemon juice and zest, and pectin.
- In a buttered casserole dish, layer a third of the apples and sprinkle a third of the huckleberries over.
- Repeat two more times, saving a few apples to cover the top.
- Bake at 375 degrees for 10 minutes then arrange shortbread circles over the top, covering about 50% of the fruit.
- Lower the oven to 350 degrees and bake for 15-20 minutes more, or until shortcake is golden and fruit is bubbly.
Choi, who works with Foraged & Found Edibles, yearly serves her family evergreen huckleberry chutney for Thanksgiving. “Evergreen huckleberries are tiny, …
Evergreen Huckleberry Chutney
1 cup small diced shallots
Sauté shallots in olive oil over medium-high heat until they begin to lightly brown. Turn heat to medium, add salt and spices, and cook for a few more minutes, until spices are fragrant. Add remaining ingredients; bring to a boil over medium-high heat, then turn down and keep at a simmer.
Cook until mixture thickens and flavors mingle, about 30 minutes. Taste and add sugar if too tart.
Let cool to room temperature to serve, or store in refrigerator for up to one week.
Of course, we always called them huckleberries. To us, a wild berry was a huckleberry, and a cultured berry was a blueberry. Over the years, I’ve realized …
Beat 1 cup of sugar, 1/2 cup of butter and 2 eggs. Stir in 1 cup of milk, 4 cups of flour, 4 teaspoons of baking powder, and 1 teaspoon of salt. Gently stir in 4 cups of huckleberries. Spoon into greased and floured 9″ x 13″ pan. For the topping, combine 1/2 cup of sugar, 1/3 cup of flour, 1/2 teaspoon of cinnamon and 1/4 cup of butter. Sprinkle over top of batter. Bake for 45 – 50 minutes at 375 degrees.
First, gather your ingredients:
4 oz Ghirardelli Unsweetened Chocolate (semi-sweet is also okay, I just like my brownies a little bittersweet)
Preheat the oven to 350 F. Chop the chocolate into pieces and melt on low heat in a saucepan or in a double boiler with the butter.
Add the sugar, eggs, and vanilla to the melted butter and chocolate.
And then my favorite part:
Prepare a pan with shortening and dust with cocoa powder. You could dust it with flour, but cocoa powder is tastier.
Pour the batter into the pan…
And add the huckleberries on top. Smooth the batter out with a rubber spatula so that it is evenly distributed in the pan…
Put the brownies into the oven for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Historically, many a loving couple may have courted while picking huckleberries while in group settings. This makes choosing to make and serve a huckleberry …
Recipe for Huckleberry Cheesecake
What You Need
- 1/3 cup butter or margarine
- ¼ cup sugar
- 1 ¾ cups graham cracker crumbs
- 1 package softened cream cheese
- 1 teaspoon vanilla flavoring
- 1 can condensed milk 15 ounce
- 1/3 cup lemon juice
- 4 cups huckleberries
- 1 ¾ cups sugar
- 6 Tablespoons cornstarch
- ½ envelope unflavored gelatin mix
- 2 Tablespoons butter or margarine
How to Make It
Allow the cream cheese to soften to room temperature by placing it on the counter about 20 minutes before you are ready to prepare the dessert.
Melt the butter or margarine in a saucepan or in the microwave and then add the sugar and graham cracker crumbs. Mix thoroughly to combine while moistening the crumbs. Press this mixture into the bottom and along the sides of a 9 inch pie pan. Place in the refrigerator to chill.
Using a medium size mixing bowl and an electric mixer, you will add the softened cream cheese, vanilla flavoring, condensed milk, and lemon juice and then beat to blend thoroughly. Spread this cream cheese filling over the bottom of the crust and then return to the refrigerator to chill until needed.
To prepare the huckleberry topping you will add the huckleberries, sugar, cornstarch, unflavored gelatin mix and the remaining butter or margarine to a large saucepan over a medium heat. Stir to blend while cooking the huckleberries until the mixture is thick and clear in appearance. Remove from heat and allow the mixture to cool for about 10 minutes. Pour this mixture over the cream cheese layer and then return to the refrigerator. Chill overnight or for at least 3 to 5 hours before cutting and serving.
You might like to make some layer jello recipes if you enjoyed this dessert recipe. Adding jello puddings and gelatins to your recipes can create some interesting dishes. Learn more about how to make even more desserts. Visit our website today
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.
Oh well – time to make (and can) some huckleberry sauce! Huckleberry Lemon Sauce. for canning: 6 c fresh huckleberries, de-stemmed and rinsed under cold water. 2 c water. 2 c (or so) sugar/evaporated cane juice, to taste …
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 …
8 cups Huckleberries
11 cups sugar
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!