Huckleberry Pudding Recipes

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HUCKLEBERRY BUCKLE II



Huckleberry Buckle II image

This is a family recipe from my husband's mom and grandma. I like it better than the traditional cobbler. This works well with blueberries and blackberries also!

Provided by Roni

Categories     Desserts     Crisps and Crumbles Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1 tablespoon butter

Steps:

  • 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.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 50.7 g, Cholesterol 20.3 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 178.6 mg, Sugar 37.4 g

HUCKLEBERRY PUDDING



Huckleberry Pudding image

Good hot with ice cream or whipped cream.

Provided by myrite

Categories     Desserts     Cobblers

Time 1h5m

Yield 8

Number Of Ingredients 11

¾ cup huckleberry juice
½ cup white sugar
2 tablespoons all-purpose flour
4 cups huckleberries
1 ½ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
¼ teaspoon salt
⅓ cup shortening
½ cup milk
1 egg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Combine huckleberry juice, 1/2 cup sugar, and 2 tablespoons flour in a saucepan; bring to a boil. Cook and stir until thickened, about 5 minutes. Stir in huckleberries; cook until tender, about 5 minutes. Pour into the greased baking dish.
  • Mix 1 1/2 cup flour, 3 tablespoons sugar, baking powder, and salt together in a bowl. Cut in shortening until mixture forms coarse crumbs. Mix in milk and egg until dough comes together. Spread dough over huckleberry layer.
  • Bake in the preheated oven until top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 48.4 g, Cholesterol 24.5 mg, Fat 10 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 2.6 g, Sodium 218.6 mg, Sugar 26.6 g

HUCKLEBERRY CREAM PUFFS WITH CANDY SHARD



Huckleberry Cream Puffs with Candy Shard image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 12 cream puffs

Number Of Ingredients 15

6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon fine salt
1 cup all-purpose flour
3 large eggs
1 large egg yolk
4 ounces cream cheese, at room temperature
1/4 cup sugar
1 1/2 cups heavy cream
1/4 teaspoon vanilla extract
1/2 cup huckleberry jam, or your flavor of choice
4 cups sugar
1 cup light corn syrup
1 cup water
Food coloring, in color of choice

Steps:

  • Arrange a rack in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a stand mixer bowl and whisk attachment in the freezer for your filling.
  • For the choux dough: Combine the butter, sugar, salt and 1 cup water in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the batter into a paste with a wooden spoon; you will have to beat it hard. Return the pan to medium heat. Stir the batter continuously until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
  • Transfer the batter to a stand mixer bowl fitted with the paddle attachment and beat until slightly cooled, about 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
  • Fit a large pastry bag with tip #808 and fill with the choux dough. Pipe twelve 2-inch circular mounds, about 2 inches apart, onto the prepared baking sheet. If the batter has a peak, dab it smooth with a wet fingertip.
  • Beat the egg yolk with 1 tablespoon of water and brush the surface of the puffs with the beaten yolk.
  • Bake on the middle rack for 20 minutes, then reduce the oven temperature to 325 degrees F and continue baking until the puffs are golden brown, light, airy and crisp, 30 to 35 minutes more. After you remove the puffs from the oven, flip each over and gently poke the bottom with a paring knife to release the steam. Cool completely on a rack.
  • For the filling: Remove the stand mixer bowl and whisk attachment from the freezer. Add the cream cheese and sugar to the bowl and beat on high speed until completely combined. Add the heavy cream and vanilla and mix on low speed until mostly combined. Increase the speed to high and whip until soft peaks form. Add the huckleberry jam (or your flavoring of choice) and beat until stiff peaks form.
  • For the hard candy topper: Line a baking sheet with a silicone mat or foil. Mix the sugar, corn syrup and water together in a heavy-bottomed pot and bring to a boil over high heat. Continue to boil until it reaches the hard crack stage at 300 degrees F. When the candy reaches 300 degrees F stir in a few drops of food coloring. Pour onto the prepared baking sheet. Break the candy into small pieces when it is cool enough to handle.
  • To assemble: Cut the puffs in half with a serrated knife and set the tops aside. Pipe with a large star tip or spoon the whipped cream filling into the bottom halves of the cream puffs. Replace the puff tops. Top each with a hard candy shard.

HUCKLEBERRY CUPCAKES WITH SWEET CREAM



Huckleberry Cupcakes with Sweet Cream image

Huckleberries are a Montana summer staple. You may substitute blueberries.

Provided by Martha Stewart

Categories     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups whole milk, room temperature
2 cups huckleberries, plus more for garnish
2 cups cold heavy cream
3 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.
  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in huckleberries by hand.
  • Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
  • Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.

MS. RUBY'S HUCKLEBERRY RAG PUDDING



Ms. Ruby's Huckleberry Rag Pudding image

This recipe was featured in an email from the www.recipe4living.com website. "If you can get a hold of huckleberries, this is a delicious pudding recipes! No huckleberries? Substitute your favorite fruit."

Provided by senseicheryl

Categories     Dessert

Time 35m

Yield 4 bowls of pudding, 4 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 cup huckleberries (or your favorite fruit if you can't find them)
2 large eggs
1/2 cup evaporated milk
1 tablespoon vanilla
whipped cream, for garnish

Steps:

  • Mix flour, sugar and baking powder together in a bowl.
  • Mash the huckleberries and then combine them with the eggs, milk, vanilla and flour mixture.
  • Place this mixture in a cloth wrapper and tie it securely.
  • I believe Ms. Ruby used a cloth flour sack. Immerse this into a pot of boiling water and cook for 25 minutes.
  • Untie, slice and serve with sweetened whipped cream.

Nutrition Facts : Calories 511.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 114.9, Sodium 342.2, Carbohydrate 102.3, Fiber 1.7, Sugar 50.7, Protein 11.8

HUCKLEBERRY BREAD



Huckleberry Bread image

A friend of mine gave me a Huckleberry cookbook and a gallon of huckleberries. Once I found this recipe, that gallon of huckleberries didn't last long. It's texture and flavor is amazing, and it's super easy! I have even doubled this recipe without any trouble. It also freezes well. I hope you like it as much as we do! As a side note: Our elevation is 5000+ feet above sea level so cooking time may vary based on where your located.

Provided by Luvinmyfamily

Categories     Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1 cup whole milk
1 teaspoon vanilla
3 tablespoons vegetable oil
1 cup huckleberries

Steps:

  • Preheat oven to 350 degrees. Prepare a 9-inch loaf pan with cooking spray or butter.
  • Combine flour, sugar, baking powder and salt in a large mixing bowl.
  • In a separate bowl, whisk eggs and then add milk, vanilla and oil. Add egg mixture to dry ingredients. Try not to over mix.
  • Fold in huckleberries.
  • Pour batter into pan.
  • Bake for 1 hour or until inserted knife comes out clean.
  • Cool and THEN remove from the pan (otherwise it'll stick and you'll get half a loaf in and out of the pan).

Nutrition Facts : Calories 216.4, Fat 6.1, SaturatedFat 1.3, Cholesterol 44.7, Sodium 191.4, Carbohydrate 35.6, Fiber 0.7, Sugar 16.5, Protein 4.6

HUCKLEBERRY MUFFINS



Huckleberry Muffins image

Tart huckleberries add zing to these tender muffins, topped off with a crackly, sweet brown sugar-cinnamon crust.

Provided by Anthony Doerr

Categories     Muffin     Berry     Blueberry     Bake

Number Of Ingredients 11

1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup vegetable oil
1/3 cup milk
Huckleberries (at least two big fistfuls)
Cinnamon
Butter
Brown sugar

Steps:

  • Combine the flour, sugar, baking powder, and salt. Add the egg, oil, and milk. Drop in the huckleberries, mix, and pour the batter into the cups of a greased muffin tin. Top with a crumble of cinnamon, butter, and brown sugar (to taste), and bake at 400ºF for about 20 minutes.

HUCKLEBERRY-CHERRY PIE



Huckleberry-Cherry Pie image

Number Of Ingredients 8

3 tablespoons quick-cooking tapioca
1 cup sugar
2 cups huckleberries
1 cup canned cherries
1/2 cup cherry juice
1 tablespoon lemon juice
2 (9-inch) pie shells
1 tablespoon butter

Steps:

  • Combine tapioca, sugar, huckleberries, cherries, cherry juice, and lemon juice. Pour mixture into prepared 9-inch pie shell. Dot with butter and add top crust. Bake at 400° for 55 minutes.

Nutrition Facts : Nutritional Facts Serves

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