Recipe Previews

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

• 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.

Ingredients

• 4 cups frozen huckleberries
• 1 tablespoon lemon juice
• 1 box fruit pectin
• 5 cups sugar
• 1 tablespoon Caramel Syrup (supermarket coffee section)
• 2 drops pure almond extract

Instructions

Thaw huckleberries and place, with liquid, in a blender. Blend at low speed, just enough to break the berries. In an enameled cast iron pot, combine with lemon juice and pectin. Bring to a rolling boil, stirring. Add sugar, caramel syrup, and almond. Continue stirring until mixture comes to a full boil again. Boil one minute. Remove from heat, skim off foam, and ladle into hot sterilized jars. Wipe rims with moist paper towel. Process in hot water bath, following instructions on jar package.

Ingredients

• 4 cups frozen huckleberries, thawed, with liquid
• 1 tablespoon fresh lemon juice
• 2 red jalapeños, cut in half, seeded, chopped
• 1 box of fruit pectin
• 5 cups of sugar

Instructions

Use gloves when preparing red jalapeños. Puree huckleberries in a blender. Add jalapeños and pulse several times just enough to break them into small pieces. Pour into a heavy pot, stir in lemon juice and fruit pectin. Bring to a rolling boil, stirring constantly. Add sugar at once, keep stirring until the mixture boils again. Allow to boil for a full minute. Remove from heat, skim off foam, and ladle into sterilized jars. Wipe rims with a moist paper towel. Process in hot water bath, according to directions. Serve with cream cheese spread.