Posts Tagged ‘huckleberry recipes’

Brenda’s Huckleberry-Rhubarb Pie

Huckleberries are a part of Ericaceae family. They are found in the Pacific Northwest, are very similar to blueberries, and usually ripen in mid summer.

Brenda’s Huckleberry-Rhubarb Pie:

3 C huckleberries (fresh or frozen)
1-1/2 C rhubarb
1/2 C applesauce w/cinnamon
1/2 C cornsharch (add a bit of water if huckleberries are fresh, not frozen)
1/4 t nutmeg
1/4 t cloves
1/4 t vanilla
1/4 t rum
dash lemon juice

Mix ingredients together, simmer on the stove until thickened.
Place mixture into a double pie crust. Sprinkle sugar on top of pie.
Place on cookie sheet or, preferably, a pizza pan with holes in it and then place foil on top of the pizza pan.
Bake at 350 degrees for about 20 minutes. Turn off heat and let set in oven for 5 to 10 minutes more.
Remove from oven. Let cool.

This Huckleberry Pie recipe is found in the 1906 cookbook, The Inglenook Cookbook by The sisters of the Brethren:  Take the amount of huckleberries desired for 1 pie, add 1 tablespoonful of vinegar, 2 tablespoonfuls of granulated sugar, and 1 tablespoonful of flour; bake between 2 crusts.

READ FULL STORY

———————————————–

Wild Huckleberry Pie Recipe by British Foods | ifood.tv

READ FULL STORY

MORE HUCKLEBERRY PIE RECIPES!

Craft-erina: Homemade Huckleberry Pop Tarts …

By crafterina
The Huckleberry Pop Tart. …

Preparation

• Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
• Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13×11 inches. Trim to 12×10-inch rectangle, then cut into eight 5×3-inch rectangles.
• Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.

READ FULL STORY

Lemon-Ricotta Pancakes With Huckleberry Compote and Meyer Whipped Creme

AZ Central.com

Recipes: Fruit Crumble Recipes: Huckleberry Buckle II | Submitted …

By Administrator

Ingredients:
1/4 cup butter
1/2 cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 1/2 cups huckleberries
3/4 cup white sugar
1/2 cup boiling water
1 tablespoon butter

Directions:
Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.

In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter. Bake in the preheated oven for 45 to 50 minutes.

READ FULL STORY

Swallow Tail Supper Club: Lavender Lemon Mousse with Sherry & BC Huckleberries …

Substitute salmonberries, blueberries or raspberries if you don’t have huckleberries. Recipe Serves 14 small portions ….

Recipe

2 Cups whipping Cream – whip to stiff peaks
1 cup yogurt
1/4 cup lemon juice
1 Tbs grated lemon rind
1/4 cup sugar
1/2 cup – 3 cups berries (I used 1/2 cup for the one in the picture)
1 Tbs lavender flowers, in fine pieces
1/3 cup Amontillado Sherry ( or whatever booze you like, experiment)

Directions

Stir together yogurt, lemon juice, rind, 1/2 of the lavender flowers and sugar. Fold the cream into the yogurt mixture (don’t overmix). Pour booze of your choice into the bottom 14 glasses with a tsp of berries.
If you are using a sour berry like huckleberries, dust them with a bit of sugar to taste
Then, spoon the rest of the mixture and berries into glasses in alternating layers. Dust the top with lemon rind and lavender flowers. Eat right away or chill.

READ FULL STORY

Hasty Huckleberry Pudding Recipe

By admin
Hasty Huckleberry Pudding Recipe and more Huckleberry Recipes by Recipesexpert.

Pudding recipes require a lot of preparation time. Hasty pudding recipe is always welcome by the pudding lovers. To prepare baked huckleberry pudding you require four cut bread slices that have not become dry. Apply butter on both sides of the bread. Put each slice in a separate sauce dish. Grind very small amount of nutmeg on the top of each. Pour still warm stewed huckleberries to moisten and cover, Huckleberry pudding is ready to be served.

READ FULL STORY

Huckleberry Scones – Free baking recipes from Star Bakers

By admin

READ FULL STORY

Huckleberry Lemon Scones

By Amy R

I substituted frozen raspberries in this recipe because I already had some at home. They worked well. These were so yummy…..

(recipe from allrecipes.com)
Ingredients
2 cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons butter
2 tablespoons lemon juice
2 eggs, beaten
1/3 cup half-and-half cream
3/4 teaspoon lemon zest
3/4 cup fresh huckleberries
1 cup powdered sugar
1/4 cup lemon juice
1/4 teaspoon lemon zest

Directions
1.Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2.Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries.
3.Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet.
4.Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.

READ FULL STORY

Creamy Huckleberry Pie – Free baking recipes from Star Bakers

By admin

1 Unbaked Pie Shell

Creamy Layer:
8 oz. Cream Cheese, softened
2 Eggs
1/2 c. Granulated Sugar
1/2 tsp. Vanilla

Beat ingredients together until smooth and creamy.
Pour into pie shell.
Bake 10 minutes at 425°F.
Lower temp. to 325°F and continue baking 20-25 minutes.
Let set 15 minutes.
Pour huckleberry topping over cream cheese layer.
Chill completely before slicing.

Topping:
1 c. Granulated Sugar
1/2 c. Water
1/4 c. Cornstarch
1/4 tsp. Salt
3 c. Huckleberries

In large saucepan stir together water, sugar, cornstarch and salt.
Add huckleberries, cook over medium heat until mixture boils and thickens.
Set aside to cool and thicken.

READ FULL STORY

Fresh Huckleberry Muffins

Huckleberries, found in the wild, closely resemble blueberries but are deeper blue-black color. The huckleberry has an intense blueberry flavor with a hint …

Directions

1. Preheat oven to 375 degrees F. Line 12 to 14 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together the flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter and the 2/3 cup granulated sugar until lightly and fluffy, scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, stirring after each addition just until combined. Fold in huckleberries or blueberries.

3. Spoon batter into prepared muffin cups, filling each just over three-fourths full. If desired, sprinkle tops with sugar. Bake about 20 minutes or until muffins are golden brown and a wooden toothpick inserted near centers comes out clean.

4. Cool muffins in pan on a wire rack for 5 minutes. Remove from muffin cups; let cool about 15 minutes before serving. Makes 12 to 14 muffins.

READ FULL STORY