baking dish.
Combine huckleberry juice, 1/2 cup sugar, and
For Huckleberry Compote:
Place all ingredients
ugar, nutmeg, salt, butter, lemon juice and cornstarch.
Cook for
cups huckleberries, sugar, lemon juice and lemon zest or dried
Preheat oven to 425 degrees F (220 degrees C).
Place huckleberries in pastry-lined pan. In a small bowl, mix together 3/4 cup sugar and flour. Spoon evenly over berries. Sprinkle lemon rind and lemon juice over top. Dot with butter. Cover with top crust. Seal edges and cut steam vents in top. Brush surface with cream, avoiding fluted edges of crust. Sprinkle with 2 teaspoons sugar.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 to 25 minutes, until crust is golden brown.
n whipped cream and lemon juice. Spread over cooled crust. Refrigerate
he water and add tomatoe juice to the pot and heat
Stir in mashed huckleberries, lemon juice, and red food coloring; simmer
maller pieces.
Spread the huckleberry preserves evenly over the hot
cut in butter and lemon juice until evenly mixed and slightly
Beat eggs with sugar and salt.
Pour into top of double boiler over gently boiling water.
Stir in milk and lemon juice; cook, stirring often, until thickened.
Add lemon peel.
Chill custard. Layer huckleberries and custard in parfait glasses and chill until ready to serve.
Serves 8.
ruit, sugar, peel and lemon juice.
Spread over crumbs. Arrange
br>Place huckleberries and lemon juice in a bowl. Combine sugar
Place
1 cup berries, sugar, water, cornstarch and lemon juice in sauce pan. Simmer 3 to 4 minutes until smooth and clear. Cool slightly.
Place 3 cups berries on cool pie crust. Add the cooked mixture. Cool and serve with
Cool Whip.
add pureed huckleberries,pectin,lemon juice and water.
Stir constantly
Cream butter and sugar until light and fluffy.
Add lemon juice, rind and egg and beat until well blended.
Sift dry ingredients together and add to creamed mixture.
Add milk.
Stir in carrot and huckleberries.
Drop by rounded teaspoonfuls on greased cookie sheet.
Bake at 375\u00b0 for 12 to 15 minutes or until done.
Yields about 4 dozen.
chilled butter, molasses, rum, lemon juice, vanilla and spices.
Divide
Put sugar, water and lemon juice on to boil.
When it starts to boil, remove from heat.
Add 1 cup of berries, mixed with cornstarch.
Let cool, then add remaining 3 cups berries.
Blend together and pour into baked pie shell.
Top with whipped cream.
Mash 1 1/2 cups huckleberries with sugar in pot. Stir in water, cornstarch, lemon juice; cook on medium heat until sauce is thickened and semi-clear, about 10 minutes.
Place the remaining 2 1/2 cups huckleberries in pie crust. Pour sauce on top, stirring lightly to ensure thorough coating. Refrigerate until set, 2 to 4 hours.
Spread whipped topping over pie and serve.
Preheat oven to 400 degrees.
Generously butter an 8'' (1 1/2 quart) glass pie plate. In a medium bowl, toss together berries, lemone zest, sugar, lemon juice and cornstarch until well mixed. Transfer filling to prepared pie plate.
In a medium mixing bowl, combine flour, baking powder and nutmeg. Add cream and stir until micture begins to form a dought, making sure NOT to over mix. Drop 1/4 Celsius dollops of dough onto the berry micture. Bake on center rack in oven for 25 minutes or until topping is golden brown.