Huckleberry Ice Cream (Makes I quart)

2 c. heavy cream

1 c. milk

1 c. sugar

1 c. Wildbeary Huckleberry Mixer

8 egg yolks

Combine all ingredients except egg yolks in saucepan. Whisk in egg yolks one at a time, beating well after each addition. Continue to stir over medium heat until steaming (do not allow to boil). Remove from heat and cool completely. Transfer to ice cream maker and freeze according to manufacturer's instructions.

Huckleberry Almond Torte

1 deep dish pie shell (Makes 1 9" torte)

Huckleberry Filling:

2 tsp. unflavored gelatin.

1/2 c. plus 2 Tbsp. Wildbeary Huckleberry Mixer

1/2 c. sugar

3 eggs

1/3 c. plus 2 Tbsp. butter

Lemon Glaze:

1-1/2 c. sifted powdered sugar

2 Tbsp. lemon juice

1 tsp. granted lemon peel

Torte:

4 eggs

1/3 c. packed brown sugar

2 c. slivered almonds

1/2 c. flaked coconut

2 Tbsp. flour

1/4 tsp. baking powder

1 tsp. almond extract

For Huckleberry Filling: In small bowl sprinkle gelatin over 2 Tbsp. Wild Huckleberry Magic and let stand 10 minutes. In saucepan, whisk together 1 c. Wild Huckleberry Magic, sugar and egg yolks. Add butter. Cook and stir over medium heat until thickened (7 minutes). Do not boil. Remove from heat and set aside.

For Torte: Beat eggs and sugar on high speed until light and smooth (mixture will form ribbons). Combine remaining ingredients. Fold into egg mixture.

To Assemble: Spread cooled huckleberry filling over bottom of pie shell. Gently pour torte batter over filling. Bake at 350 for 30-40 minutes, or until top is lightly browned and center is set. Remove from oven. Mix glaze ingredients together until smooth and drizzle over warm torte. Cool to room temperature.

Huckleberry White Chocolate Cheesecake

(Makes 1 10" cake)

Crust:

1-1/2 c. graham cracker crumbs

1/2 c. butter, melted

1/4 c. sugar

Topping:

2/3 c. sour cream

3 Tbsp. sugar

1 Tbsp. lemon juice

Filling:

12 oz. white chocolate, melted

2 8 oz. pkgs. cream cheese, softened

1/4 c. sugar

1/4 tsp. salt

3 eggs

3 c. sour cream

2/3 c. Wildbeary Huckleberry Mixer

For Crust: Combine all ingredients together. Press into bottom and 2" up sides of a 10" spring form pan. Bake at 375 for 8 minutes. Cool.

For Filling: Beat together cream cheese, sugar, salt, and melted white chocolate. Beat in eggs, one at a time. Add sour cream. Place half of batter in a separate bowl and stir in Wild Huckleberry Magic.

To Assemble: Pour white chocolate filling over rust. Pour huckleberry filling over the white chocolate layer. Run a knife through the fillings several times to create a marbled effect. Bake at 375, 45-60 minutes, or until center is set. Remove fom oven. Stir together topping ingredients and spread over warm cheesecake. Return to oven for an additional 1O minutes. Allow to cool to room temperature and refrigerate 4-5 hours.

Huckleberry Triple Layer Brownies

Makes 1 9" pan

1 c. butter

2 c. packed brown sugar

5 eggs

1 Tbsp. vanilla

3 c. flour

1 Tbsp. baking powder

1/2 tsp. salt

3/4 c. chopped walnuts

1 c. chocolate chips, melted

1 15 oz. container of ricotta cheese

1/2 c. Wildbeary Huckleberry Mixer

1/4 c. sugar

1 tsp. vanilla

Chocolate Glaze

Cream butter and brown sugar. Beat in 3 eggs and vanilla. Add flour, baking powder, and salt, beating until smooth. Divide dough into 2 separate bowls. To one, stir in the chopped walnuts. To the other, add the melted chocolate. In another bowl combine the ricotta cheese, Wild Huckleberry Magic, sugar, vanilla and 2 remaining eggs.

To Assemble: Spread chocolate mixture evenly over the bottom of a greased 9" square pan. Pour huckleberry mixture over chocolate layer. Drop walnut mixture by rounded spoonful over huckleberry layer. Bake at 350 for 45 minutes. Remove from oven, drizzle with chocolate glaze, and cool.

Chocolate Glaze: Melt 2/3 c. chocolate chips with 2 Tbsp. butter. Stir until smooth.

Sinfully Delicious Huckleberry Brownies

Layer 1

1 cup sugar

1 stick of butter (not margarine)

4 eggs beaten

1 cup plain flour

1/2 tsp. salt

16 oz. can of chocolate syrup

Layer 2

2 cups sifted powdered sugar

1 stick butter

3 Tbsp. Wildbeary’s Huckleberry Syrup

Layer 3

3 cups semi-sweet chocolate chips (12 oz.)

1-1/2 sticks butter

 

Mix layer 1 and place in 9x12 pan. Bake at 350° for 30 minutes. It will look sticky, but do not overcook. Mix layer 2 and spread over layer 1 after it has cooled completely. Melt and cool layer 3 and spread over layer 2. Cut in 1 inch squares – very rich, you may want to keep them small.

Huckleberry Butter Pecan Cake

Makes 1 9"x 13" pan

1 c. butter, softened

3/4 c. sugar

3 eggs

1 Tbsp. vanilla

3 c. flour

1 Tbsp. baking powder

1/2 tsp. salt

1-1/4 c. Wildbeary Huckleberry Mixer

1-1/2 c. chopped pecans

1-14 oz. can sweetened condensed milk

Cream Frosting

3-1.4 oz. Heath candy bars, coarsely chopped

Cream butter, sugar, eggs and vanilla. In separate bowl, mix together dry ingredients. Add dry ingredients to creamed mixture alternately with Wild Huckleberry Magic. Stir in pecans. Pour into greased and floured 9"x I3" pan. Bake at 350 for 20-25 minutes. Remove from oven and cool 10 minutes.

With the handle of a wooden spoon, pierce the top of the cake liberally. Slowly pour the sweetened condensed milk over the cake. Allow to cool completely. Top with Cream Frosting and sprinkle with chopped candy. Refrigerate.

Cream Frosting: Mix together 1 c. sour cream, 1/4 c. sifted powdered sugar, and 1 tsp. vanilla. Gently fold this mixture into 3 c. sweetened whipped cream.

Huckleberry Mousse (1)

(Makes 6 servings)

1 envelope unflavored gelatin

3/4 c. Wildbeary Huckleberry Mixer

2-8 oz. pkgs. cream cheese, softened

1/2 c. sifted powdered sugar

1 tsp. vanilla

4 c. sweetened whipped cream

In small saucepan, gently heat gelatin and Wild Huckleberry Magic until gelatin dissolves. Meanwhile, beat cream cheese, powdered sugar, and vanilla until light and fluffy. Continue to beat while slowly adding huckleberry mixture. Gently fold in whipped cream. Spoon into serving glasses and chill. To serve, top with additional whipped cream and garnish with fresh berries.

Rich and Delicious Huckleberry Mousse (2)

1-1/2 cups Huckleberry Syrup

8 egg yolks

1/2 tsp. salt

1 quart heavy cream

Topping

1-1/2 cups fresh or frozen huckleberries

1 cup Wildbeary’s Huckleberry Syrup

 

Beat egg yolks until very light. Bring Wildbeary’s Huckleberry Syrup to a boil and very slowly add to egg yolks and salt. Put in a double boiler or pan of hot water and cook until the thickness of cream. Chill. Beat heavy cream until slightly thick. Slowly pour cold egg and syrup mixture in cream beating until well blended. Pour mixture into individual or 1 single mold. Cover tightly with plastic wrap. Freeze. Take out about 5 minutes before serving. Serve with Wildbeary Huckleberry topping.

Huckleberry Horn’s

Indescribably delicious

3 sticks butter

1 cup sour cream

1 Tbsp. sugar

1-1/2 cups flour

1/2 cup Wildbeary’s Huckleberry Jam (more if needed)

1/2 cup chopped pecans

Powdered sugar

Preheat oven to 375°. Blend butter, sour cream and 1 Tbsp. sugar. Gradually mix in flour using fork or fingers. Form into balls. Wrap in wax paper and refrigerate 3 hours.

Combine Wildbeary’s Huckleberry Jam and nuts for filling.

Remove small amount of chilled dough from refrigerator. Roll chilled dough on well-floured board into a 6 inch circle approximately 1/8 inch thick. Divide circle in half, then in fourths, making 4 equal triangles per circle.

Place 1/2 to 1 teaspoon of filling in center of each triangle. Fold the two side corners of the triangle to the center. Roll. Place seam down on the ungreased baking sheet and bake at 375° for 1/2 hour or until lightly browned. Roll in powdered sugar.

Huckle Honey Cookies

ingredients

1 ½ cups flour

½ cup packed brown sugar

½ cup butter softened

1 egg

½ cup Wildbeary Huckleberry Honey

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

Directions

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

Cream butter, brown sugar, huckleberry honey and egg

Add cinnamon, flour, baking soda and salt. Mix well

Using a tablespoon measuring scoop, place on baking sheets about 2 inches apart.

Bake for 9 to 11 minutes.

WILD HUCKLEBERRY JAM CAKE

This old fashioned jam cake is a favorite of everyone. It is a heavy cake that remains moist and good to the last bite. Set oven to 350. Grease and flour four 8 inch round cake pans

3 cups flour

1 tsp. cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1/2 tsp. Salt

1 tsp. Soda

1 cup buttermilk

1-1/2 cups of pecans

I cup raisins

I cup butter

2 cups sugar

3 eggs

1 cup huckleberry jam

Cream butter and sugar really well and then add 3 eggs, one at a time, beating well after each. Blend ln the huckleberry jam. Sift the flour with spices. Add soda to the buttermilk. Sift flour mixture into the creamed butter and egg mixture alternating with the buttermilk, beginning and ending with the flour. Fold ln pecans and raisins

Turn into cake pans and bake 35 to 40 minutes

Cool the layers on racks

Frost and fill with a butter and powdered sugar frosting and garnish with chopped pecans.