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Huckleberry is a big deal in Idaho and Montana! The rest of the country, not so much. But it should be.
Today we’ll share some of our favorite huckleberry recipes. We’ll also give you an 80% off deal on huckleberry flavor.
And if huckleberry is not your thing, use your favorite flavor like cherry or raspberry.
Save 80% on a huckleberry flavor here. Only $2.00! Use discount code HUCK3 at checkout. Limit 1
In store requires the code and a $20 purchase. Expires November 27th. Not valid with other coupon code deals.
Easy Huckleberry Fudge
8 oz. pkg. cream cheese
4 cups powdered sugar
2 1/2 teaspoons huckleberry flavor
12 oz. pkg. white chocolate wafers
3 drops purple food coloring (optional electric purple)
3/4 cup pecan halves or pieces (optional)
Beat cream cheese at medium speed with electric mixer until smooth.
Add powdered sugar, 1 cup at a time until smooth. Add the huckleberry flavor.
Melt chocolate wafers in the microwave on or your stove top.
Stir in melted wafers & optional pecans.
Barely stir in the food coloring just to make a swirled effect if desired.
Spread into 8-inch square pan lined with parchment or waxed paper.
Refrigerate until firm.
With a wet knife, cut the fudge into small squares.
This is a very fine cheesecake. The filling is made with white chocolate. Put huckleberry flavor and color in one-third of the batter and swirl the two together.
Use good quality white chocolate wafers with a high cocoa butter content. Wafers have a finer grind and are richer and smoother than chips. Some white chocolate chips do not melt properly.
For the crust
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
For the filling
4 8-ounce packages of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 tablespoon huckleberry extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars
3-4 drops Electric purple color
Preheat the oven 325 degrees.
In a springform pan (see notes), mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while it is still warm and while the beaters are running.
Pour about 1/3 of the batter into another bowl. To this, add the huckleberry flavor and the drops of purple color and mix in.
Pour about 1/2 of the white batter into the crust, then the purple batter, and then the rest of the white batter. Holding a spatula vertically and being careful not to scrape the bottom crust, cut the spatula through the batter creating purple swirls.
Bake for 50 minutes to 60 or until the cake is done. (Baking times will vary depending on the pan.) Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.
3/4 cup un-popped popcorn kernels
1/2 cup (1 stick) butter
1/2 cup white corn syrup (Karo)
1/4 cup water
2 cups granulated sugar
1/2 teaspoon baking soda
3 teaspoons huckleberry flavor
3-4 drops of Americolor Electric Purple food coloring gel or equal
Pop the popcorn kernels. Set aside in 2 large bowls.
Over medium heat, melt the butter in a medium sauce pan.
Add the corn syrup and water. Stir.
Add the sugar. Make sure not to let any sugar stick to the edges of the pan. If one grain of sugar is left un-dissolved, it can cause the whole batch to crystallize.
Bring to a boil and continue to cook until the mixture reaches 235-245 degrees. (Please use a candy thermometer). It is important for the mixture to reach this temperature, if it doesn’t the candy will not harden properly.
Add the baking soda and stir quickly as the mixture begins to bubble. Once bubbly and frothy, remove the pan from heat.
Add the flavor and food coloring until mixed in.
Pour over the popped popcorn in both bowls. Fold into the popcorn until evenly coated.
About the Author
Dennis Weaver has burned food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho. He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his e-books and magazines. Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and six beautiful granddaughters.