Muffins

Ingredients:

1 ¾ cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

4 Oz cream cheese, softened

½ stick unsalted butter, melted

1 tablespoon lemon juice

1 egg, lightly beaten

2/3 cup milk

1 teaspoon pure vanilla extract

1 cup frozen huckleberries

Instructions:

Mix dry ingredients and set aside. In a bowl mix the softened cream cheese with butter, lemon juice and vanilla extract. Mix in egg, then milk. Combine wet and dry ingredients, stirring just enough to moisten. Pat-dry huckleberries with paper towels and gently fold into the batter. Spoon into paper-lined muffin pan. Bake at 400 degrees for about 22 minutes.

Ingredients:

Pastry for 2 pie crusts

Huckleberry Pie Filling:

4 cups huckleberries, fresh or frozen

1 tablespoon lemon juice

1 cup sugar

4 tablespoons corn starch

¼ teaspoon pure almond extract

Instructions:

Combine sugar and corn starch. Mix with huckleberries and lemon juice. When using fresh huckleberries, add 1/3 cup water. Cook in an enamel-cast iron saucepan over moderate heat, stirring, until mixture begins to thicken. Stir rapidly until filling bubbles and becomes thick. Remove from heat and stir in almond extract.

Prick the bottom crust with a fork and pour filling into it. Roll out the second crust and cut strips about 3/4 - inch wide. Place five strips over filling. Lay the second set of strips across the first. (If you are skilled at latticing, weave the strips). Fold and flute the edge of pie. Bake at 375 degrees for about 25 minutes until the crust is golden brown. Cool to room temperature and serve with whipped cream or coffee ice cream.  Serves 6 - 8.

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/2 stick (1/4 cup unsalted butter, melted

1/4 cup avocado oil

1 egg, lightly beaten, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

2/3 cup milk, room temperature

Freshly grated zest & juice from 1 medium lemon

1 heaping cup of huckleberries

Instructions:

Mix dry ingredients in a large bowl, then combine with milk, melted butter & oil, egg, extracts and lemon zest & juice. Toss huckleberries with additional flour and gently fold into batter. When using frozen huckleberries, spread them on paper towels, pat-dry, coat with flour and immediately put into batter. Pour batter into a buttered and floured 9 x 5 bread pan and bake at 350 degrees for about an hour. Test with a toothpick to make sure it is done. Cool completely before removing it from the pan and slicing. Makes 16 slices (2 per serving).

Ingredients:

Chocolate Cookie Crust (Page 67)

1 envelope unflavored gelatin

¼ cup cold water

½ cup boiling water

3 – 8 Oz packs cream cheese, softened

¾ cup sour cream

¾ cup sugar

3 tablespoons cocoa powder

2 teaspoons pure vanilla extract

¼ teaspoon pure almond extract

Huckleberry Cheesecake Topping (Page 68)

Whipped cream

Instructions:

Sprinkle gelatin over cold water and let stand. Using an electric mixer, mix softened cream cheese and sour cream well. Mix in sugar, cocoa powder, and extracts. Pour boiling water into the softened gelatine and stir until dissolved. Add to the cream cheese mixture and pour the filling into the crust-lined springform pan, spreading it evenly. Drape pan with a double layer of paper towels and cover tightly with sticky plastic wrap. Refrigerate overnight. Prepare Huckleberry Cheesecake Topping and spread over filling when ready. Chill again. Open springform, transfer cheesecake to a platter, and serve with whipped cream.