Type what you have

Ingredients

• ✓ huckleberry
• white sugar
• fruit pectin

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir in pectin and boil, stirring constantly, for 1 minute. Remove from the heat and skim off any surface foam using a metal spoon.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool, about 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ huckleberry
• pecan
• all-purpose flour
• butter
• cream cheese
• white sugar
• heavy cream
• lemon juice
• white sugar
• cornstarch
• water
• lemon juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.)
2. 2 Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.
3. 3 Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.
4. 4 Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.

By Jamie Trump

Ingredients

• ✓ huckleberry
• all-purpose flour
• sugar
• baking powder
• cinnamon
• baking soda
• ginger
• salt
• almond milk
• egg
• canola oil
• oat bran

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
2. 2 Combine flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt together in a bowl.
3. 3 Pour almond milk, eggs, and canola oil into a large bowl. Stir in oat bran with a wire whisk and blend well. Add flour mixture and mix until just incorporated into the batter. Fold in huckleberries.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until lightly browned on top, about 20 minutes. Remove from the oven and let stand for 5 minutes before transferring to a serving platter or wire rack to cool completely.

By Cheerios

Ingredients

• ✓ huckleberry
• sugar
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt
• flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups or line cups with paper liners.
2. 2 Beat sugar and butter together in a bowl with an electric mixer until smooth; beat in milk, egg, and vanilla extract until well blended. Combine 1 ¾ cups flour, baking powder, and salt in a separate bowl; stir into batter until just moistened. Toss huckleberries with 1 tablespoon flour in a bowl to coat: fold into batter.
3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

By Laura

Ingredients

• ✓ huckleberry
• all-purpose flour
• sugar
• baking powder
• salt
• butter
• lemon juice
• lemon zest
• egg
• half-and-half
• powdered sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a baking sheet.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a large bowl; cut in butter and 4 tablespoons lemon juice with a pastry blender until slightly crumbly. Stir in 3/4 teaspoon lemon zest until well combined. Whisk eggs and half-and-half together in a small bowl; mix into flour mixture until a dough forms. Fold in huckleberries.
3. 3 Divide dough in half; shape each into a ball, then flatten slightly into rounds. Cut each round into six wedges. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until tops are golden brown, about 12 minutes. Cool scones on a wire rack.
5. 5 Whisk confectioners' sugar and remaining 2 tablespoons lemon juice together in a small bowl; drizzle on cooled scones. Sprinkle with remaining 1/4 teaspoon lemon zest.

By CJ.W.

Ingredients

• ✓ huckleberry
• pastry
• white sugar
• flour
• lemon zest
• lemon juice
• butter
• heavy cream
• sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line bottom and sides of a 9-inch pie plate with one pie crust; place huckleberries into crust.
3. 3 Combine ¾ cup sugar and flour in a small bowl; sprinkle evenly over berries. Add lemon juice and lemon zest over top; dot with butter. Cover with top crust. Press edges together to seal: cut steam vents in top. Brush top with cream. Sprinkle with 2 teaspoons sugar.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown, 20 to 25 minutes more.

By Saundra

Ingredients

• ✓ huckleberry
• cooking spray
• milk
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• whole wheat flour
• whole wheat flour
• baking powder
• salt
• oat
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
2. 2 Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
3. 3 Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
4. 4 Pour batter into the greased muffin tin.
5. 5 Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

By Maureen S

Ingredients

• ✓ huckleberry
• water
• quinoa
• sunflower seed
• chickpea
• carrot
• onion
• lemon juice
• lemon zest
• salt
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
2. 2 Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
3. 3 Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

By ALZ

Ingredients

• ✓ huckleberry
• white sugar
• butter
• all-purpose flour
• baking powder
• salt
• milk
• water
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9-inch square pan.
2. 2 Beat ½ cup sugar and ¼ cup butter in a large bowl with an electric mixer until creamy.
3. 3 Combine flour, baking powder, and salt in a small bowl: stir mixture into butter mixture. Stir in milk until thick and slightly lumpy. Spread batter into the prepared pan.
4. 4 Combine remaining ¾ cup sugar, berries, and boiling water in a large bowl; pour over batter in the pan. Dot with butter over top.
5. 5 Bake in the preheated oven for 45 to 50 minutes.

By Roni

Ingredients

• ✓ huckleberry
• lemon juice
• sugar
• cornstarch
• cinnamon
• brown sugar
• all-purpose flour
• rolled oat
• nutmeg
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Combine huckleberries and lemon juice in a bowl.
3. 3 Combine white sugar, cornstarch, and 1 teaspoon cinnamon in a separate bowl; pour over huckleberries and toss to coat. Pour filling into the prepared pan.
4. 4 Toss brown sugar, flour, oats, ground nutmeg, and 1 ½ teaspoons cinnamon in a bowl until combined. Stir in butter until clumps begin to form; spread over huckleberry filling.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes. Cool before serving for 15 minutes.

By MamaBuzzard

Ingredients

• ✓ huckleberry
• ✓ huckleberry
• graham cracker
• butter
• cream cheese
• whipped topping
• sugar
• sugar
• water
• cornstarch
• salt
• lemon juice
• red food coloring

Instructions

1. 1 Combine graham cracker crumbs and butter together in a bowl until evenly moistened; press into bottom of a 9x13-inch baking pan.
2. 2 Combine cream cheese, whipped topping, and 1 cup sugar in a bowl until smooth; spread evenly over crust.
3. 3 Combine 1 cup sugar, water, cornstarch, and salt in a saucepan over medium heat: cook and stir until clear, 3 to 5 minutes. Stir in mashed huckleberries, lemon juice, and red food coloring; simmer until thickened, about 5 minutes.
4. 4 Spread huckleberry mixture over cream cheese layer; scatter 1 cup whole huckleberries on top.

By Katie Madrian

Ingredients

• ✓ huckleberry
• peach
• white sugar
• cornstarch
• butter
• all-purpose flour
• white sugar
• baking powder
• salt
• rolled oat
• lemon zest
• cinnamon
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine peaches and huckleberries in an ungreased 2-quart casserole dish; stir in ⅔ cup sugar and cornstarch to coat. Dot fruit with 2 tablespoons butter.
3. 3 Whisk flour, ¼ cup sugar, baking powder, and salt together in a bowl; stir in oats, lemon zest, and cinnamon. Cut in remaining 4 tablespoons butter with 2 knives or a pastry blender until mixture resembles coarse crumbs; stir in milk until a stiff batter forms. Spoon batter over fruit.
4. 4 Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 30 minutes. Cool about 15 minutes. Serve warm.

By SBURBANK

Ingredients

• ✓ huckleberry
• butter
• cinnamon
• rolled oat
• white sugar
• brown sugar
• whipped cream
• almond
• vanilla extract
• egg
• butter
• buttermilk
• brown sugar
• salt
• baking soda
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine all-purpose flour, whole wheat flour, baking soda, and salt in a medium bowl.
3. 3 Combine 1 ½ cups brown sugar, buttermilk, ½ cup melted butter, egg, and vanilla in a large bowl; stir in flour mixture until combined. Gently fold in huckleberries. Pour batter into the prepared pan. Set aside.
4. 4 Combine ½ cup brown sugar, white sugar, oats, and cinnamon; stir in 1 tablespoon melted butter. Sprinkle oat-cinnamon topping evenly over cake batter.
5. 5 Bake in the preheated oven until a toothpick inserted into cake comes out clean, 45 to 50 minutes. Cool completely. Garnished with whipped cream and sliced almonds.

By GrandmaDebra