Huckleberry Recipes

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:

To create these delightful huckleberry muffins, start by mixing the dry ingredients and setting them aside. In a separate bowl, combine the softened cream cheese with melted butter, lemon juice, and vanilla extract for a rich flavor that complements the huckleberries. Next, stir in the lightly beaten egg and milk. Gently mix the wet and dry ingredients together, being careful not to overmix; you just want to moisten the batter. Pat-dry your frozen huckleberries with paper towels and fold them into the batter, ensuring they're evenly distributed. Spoon the mixture into a paper-lined muffin pan and pop it in the oven, baking at 400 degrees for about 22 minutes. Enjoy your huckleberry muffins as a sweet treat on their own or consider pairing them with a dollop of huckleberry jam for an extra touch of flavor, reminiscent of a huckleberry cheesecake dessert recipe.

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 the mixture begins to thicken. Stir rapidly until the filling bubbles and becomes thick. Remove from heat and stir in almond extract.

Prick the bottom crust with a fork and pour the huckleberry filling into it. Roll out the second crust and cut strips about 3/4-inch wide. Place five strips over the 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 the 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. This delightful huckleberry pie makes for a great dessert recipe and pairs beautifully with huckleberry cheesecake or huckleberry jam. It can also be served alongside huckleberry muffins for a delicious spread. 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 the dry ingredients in a large bowl, then combine with the milk, melted butter & oil, the egg, extracts, and the lemon zest & juice. Toss the huckleberries with additional flour and gently fold them into the batter. If you’re making huckleberry muffins with frozen huckleberries, spread them on paper towels, pat dry, coat with flour, and immediately add them to the batter. Pour the mixture into a buttered and floured 9 x 5 bread pan and bake at 350 degrees for about an hour. Test with a toothpick to ensure it's done. Allow it to cool completely before removing it from the pan and slicing. This recipe makes 16 slices, perfect for serving as a dessert or enjoying with huckleberry jam on the side!

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 it stand. Using an electric mixer, mix the softened cream cheese and sour cream until well blended. Gradually mix in the sugar, cocoa powder, and extracts. Pour boiling water into the softened gelatin and stir until fully dissolved. Incorporate this into the cream cheese mixture and carefully pour the filling into the crust-lined springform pan, spreading it evenly. Drape the pan with a double layer of paper towels and cover tightly with cling film. Refrigerate overnight to set. 

When ready, prepare the Huckleberry Cheesecake Topping by mixing in huckleberry jam or fresh huckleberries and spread it over the cheesecake filling. Chill again for an additional firm set. Finally, open the springform pan, transfer the huckleberry cheesecake to a platter, and serve with whipped cream, perfect alongside huckleberry muffins for a delightful dessert recipe.