LEOPOLD'S HUCKLEBERRY SAUCE
Steps:
- In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
- In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.
CHEF'S MARKET BLACKBERRY KETCHUP
Provided by Food Network
Time 1h25m
Yield approximately 2 cups
Number Of Ingredients 11
Steps:
- In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil. Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan. Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind. Simmer until thickened, about 10 minutes. Let cool.
HUCKLEBERRY CAKE
I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.
Provided by GrandmaDebra
Categories Desserts Cakes Coffee Cake Recipes
Time 2h15m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
- To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 62.5 g, Cholesterol 44.9 mg, Fat 14.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 288.9 mg, Sugar 43.9 g
HUCKLEBERRY CUPCAKES WITH SWEET CREAM
Huckleberries are a Montana summer staple. You may substitute blueberries.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24
Number Of Ingredients 12
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.
EASY ORANGE KETCHUP
Provided by Geoffrey Zakarian
Categories condiment
Time 5m
Yield about 1 1/2 cups
Number Of Ingredients 4
Steps:
- Zest and juice the orange into a small bowl. Add the ketchup and horseradish and combine well. This keeps in an airtight container in the refrigerator for 1 week.
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