=============================================================================
HURRY-UP HUCKLEBERRY COFFEE CAKE

1 1/2	cups	flour
1/4		cup		sugar
2 1/2	tsps	baking powder
1/4		cup		shortening
3/4		cup		milk
1				egg
1		cup		huckleberries, fresh or frozen

Combine dry ingredients in a bowl.  Add shortening, egg and milk all at
once.  Beat 50 quick strokes with a fork.  Stir in huckleberries.  Pour
batter into a greased 9-inch square pan.  Sprinkle top of the batter with
a mixture of:

1/2		cup		sugar
1/3		cup		flour
1/2		tsp		cinnamon
1/4		cup 	soft margarine

Bake 25-30 minutes at 375F (at 350F if using a glass pan).  Cut into squares.
=============================================================================
HUCKLEBERRY SOUP

2		cups	fresh berries, rinsed and drained
4		cups	hot water
1		cup		sugar
1/2				lemon, thinly sliced
1/2				cinnamon stick
2		cups	(1 pint) sour cream

Place berries in saucepan, cover with hot water.  Add sugar, lemon slices,
and cinnamon.  Bring to a boil, and simmer slowly for about 20 minutes.
Pour into a colander lined with cheesecloth to strain out pulp.  Let cool.
Chill thoroughly in refrigerator.  At serving time, stir in sour cream,
saving enough for a dollop on each serving.
=============================================================================
HUCKLEBERRY CAKE

1		cup		sugar					1		pint	huckleberries
1/2		cup		shortening				2				large eggs
1/4		cup		lemon jello				1/4		cup		shredded carrots
1/2		tsp		baking soda				2		cups	sifted flour
1/2		tsp		cinnamon				1/2		tsp		baking powder
1/2		cup		milk					1/2		tsp		salt

Cream sugar, shortening, eggs, jello, and carrots.  Sift together dry
ingredients, and mix with creamed mixture, alternately with milk.  Fold
in berries.  Bake at 350F for 40-50 minutes.  Serve plain or with cream
topping.
=============================================================================
A TRIFLE HUCKLEBERRY

Bake a prepared package of yellow cake mix in a 9-inch springform pan.  When
cool, scoop out center, leaving a 3/4 inch thick shell.  Cube removed cake.
Fold cubes and 2 cups berries into 1 cup whipped topping and spoon back
into cake shell.  Chill and cut into wedges to serve.
=============================================================================
HUCKLEBERRY CORDIALS

10		cups	berries
2		lbs		sugar cubes
1/2		gal		vodka

Place sugar cubes in a 1 gallon glass jug, add berries.  Pour in vodka up
to the beginning of the neck taper.  Store in a dark, cool place with the
lid loose, until sugar is dissolved (about 7 days).  Upend the jar daily
a couple of turns, but do not shake.  After sugar is dissolved, store with
lid loose for about a month.  Pour through a jelly bag, and place juice
into jars for storing.  Berries can be used for toppings on desserts.
=============================================================================
HUCKLEBERRY CRUMB PUDDING

1		cup		graham cracker crumbs
1/4		cup		sugar
1/4		tsp		cinnamon
3		tblsp	melted butter
2		cups	huckleberries

Combine crumbs, sugar, cinnamon and butter, mix well.  In a 9-inch baking
dis, place 1 cup berries, half of the crumb mixture, remaining berries,
then remainder of crumb mixture.  Tap down with a spoon.  Bake at 350F for
30 minutes.  Spoon into servinge dishes and top with whipped cream.
=============================================================================
HUCKLEBERRY RICE PUDDING

Add 1 cup sugar, 2 cups milk, and 1 tsp vanilla to 6 slightly beaten eggs.
Stir in 2 1/2 cups cooked rice and 1 cup fresh berries.  Bake in moderate
oven for 1/2 hour or until inserted knife comes out clean.
=============================================================================
HUCKLEBERRY PIE

1				pie crust
32				large marshmallows
1/3		cup		milk
2		cups	Cool Whip
2		cups	huckleberries

Melt marshmallows and milk in a saucepan, stirring constantly.  Add Cool
Whip and berries and pour into pie shell.  Decorate top with more berries.
Refrigerate 1 hour.
=============================================================================
HUCKLEBERRY JAM

4 1/2	cups	crushed huckleberries
7		cups	sugar
1		bottle	liquid pectin

Measure berries and sugar into a large saucepan, mix well.  Place over
high heat, bring to a full rolling boil.  Boil hard for 1 minute, stirring
constantly.  Remove from heat and stir in pectin all at once.  Skim and
stir by turns for 5 minutes to prevent floating fruit.  Ladle into clean
hot jars to within 1/4 inch of top.  Adjust lids.  Process in boiling water
bath for 10 minutes.  Yields 9 cups.
=============================================================================
HUCKLEBERRY CARROT COOKIES

1/2		cup		butter					2		tsp		baking powder
1		cup		sugar					1		tsp		cinnamon
1		tsp		lemon juice				1/4		tsp		nutmeg
1/2		tsp		grated lemon rind		1/4		cup		milk
1				egg						1		cup		grated carrot
2 1/4	cups	flour					1		cup		huckleberries

Cream butter and sugar until light and fluffy.  Add lemon juice, rind and
egg, beat until well blended.  Sift flour, baking powder, cinnamon and
nutmeg.  Add to creamed mixture alternately with milk.  Stir in carrot and
berries.  Drop by rounded teaspoonfuls on greased cookie sheet.  Bake at
375F for 12-15 minutes or until done.
=============================================================================
SPICED HUCKLEBERRY JAM

4 1/2	cups	berries
1/2		tsp		cinnamon
1/2		tsp		cloves
1		bottle	commercial pectin
7		cups	sugar
				grated rind and juice of 1 lemon

Simmer berries, cinnamon, cloves, sugar and lemon for 5 minutes.  Remove
from heat.  Add pectin, stir and skim.  Spoon into sterilized jars and
seal.  Makes 3 one-half-pint jars.
=============================================================================
HOMESTEAD HUCKLEBERRY PUDDING

1/4		cup		shortening
1/2		cup		sugar
1		cup		flour
1/4		tsp		salt
2		tsp		baking powder
1/2		cup		milk
2		cups	berries
3/4		cup		sugar
3/4		cup		boiling fruit juice or water

Cream sugar and shortening together.  Mix in dry ingredients alternately
with milk.  Pour into a 2 quart casserole dish.  Mix berries, sugar, and
boiling juice/water, and pour over batter.  Bake at 350F until batter comes
to the top -- about 50 minutes.  Serve plain or with ice cream.
=============================================================================
HUCKLE BUCKLE

1/4		cup		butter or margarine		1/2		cup		milk
1/2		cup		sugar					3/4		cup		sugar
1		cup		sifted flour			1/2		cup		boiling water
1		tsp		baking powder			1		tblsp	butter or margarine
1/4		tsp		salt					2 1/2	cups	berries

Cream 1/4 cup butter and 1/2 cup sugar.  Sift flour, baking powder and salt,
add to creamed mixture all at once along with milk.  Stir briefly to blend.
Spread batter in a greased 8-inch square pan.  Toss berries with remaining
3/4 cup sugar, spoon on batter.  Pour boiling water over.  Dot with 1 tblsp
butter.  Bake at 375F for 45-50 minutes.  Serve warm with whipped cream or
ice cream.
=============================================================================
HUCKLEBERRY FOOL

Fry 4 cups diced stale bread in 3 tablespoons butter until crisp.  Place in
bowl and add 4 cups crushed berries that have been sweetened with 1/2 cup
sugar.  Mix in 1/2 cup milk.  Chill, serve with whipped cream.
=============================================================================
FREEZER HUCKLEBERRY ICE CREAM

1		cup		huckleberries
3				egg yolks
14		oz.		sweetened condensed milk
1		tblspn	grated lemon rind
2		cups	whipping cream, whipped

Put berries in a blender container, cover, blend on high until smooth.  In
mixer bowl, beat egg yolks until light and lemon colored.  Stir in milk and
lemon rind.  Fold in whipped cream, add berries, swirling gently with a
spatula.  Turn into a 2 quart freezer container.  Cover and freeze until
firm, about 6 hours.
=============================================================================
CLASSY HUCKLEBERRY PIE

4		cups	huckleberries
3/4 to 1 cup	sugar
1/3		cup		flour
dash			salt
1		tblsp	lemon juice
1		tblsp	butter
9 inch double crust pie pastry

Mix sugar, flour and salt, toss with berries.  Add lemon juice.  Let stand
while preparing pastry.  Spoon mixture into pastry-lined pan, dot with
butter.  Cover with top crust, and slit.  Bake at 425F for 40-50 minutes.
=============================================================================
HUCKLEBERRY CRISP

4		cups	huckleberries
1/4		cup		firmly packed brown sugar
3		tblsp	flour
1/2		tsp		cinnamon

Topping:
1/2		cup		flour
1/2		cup		old-fashioned oats, uncooked
1/2		cup		firmly packed brown sugar
1/4		cup		granulated sugar
1/2		cup		butter or margarine
1/4		cup		chopped pecans

Preheat oven to 375F.  Place berries in a 9-inch square baking dish.  In a
small bowl, combine brown sugar, flour, and cinnamon.  Stir lightly into
fruit.  For Topping, combine all ingredients except butter and nuts.  With
a pastry blender, cut into butter until mixture resembles coarse crumbs.
Add nuts.  Sprinkle topping over berries.  Bake 30 minutes or until bubbly
around edge.
=============================================================================
HUCKLEBUTTER

8		cups	fresh or frozen berries
8				large green cooking apples, peeled, cored and sliced
8		cups	sugar
1		tsp		ground allspice
1		tsp		ground mace
1		tsp		ground nutmeg

Combine all ingredients in a large saucepan.  Bring to a boil, lower heat,
and simmer 1 hour, stirring occasionally.  Cook until mixture is thick.
Spoon hot mixture into sterilized jars, seal, and cool.  Yield about 8 pints.
=============================================================================
HUCKLEBERRY MUFFINS

1/4		cup		butter					2 1/2	tsp		baking powder
1/2		cup		sugar					1/2		tsp		salt
3/4		cup		milk					1		cup		berries
1				egg, slightly beaten	1		tblsp	flour
1 3/4	cups	flour

Cream butter and sugar.  Add milk and egg, beat until smooth.  Sift flour,
baking powder and salt, then add to creamed mixture.  Stir just to mix;
batter will be lumpy.  Toss berries with 1 tablespoon flour, fold into
batter.  Fill paper muffin cups 2/3 full.  Bake at 425F for 20 minutes.
=============================================================================
HUCKLEBERRY DIP

Combine 2 cups sour cream with 2 cups fresh berries and the grated rind
of one orange.  Add sugar to taste, chill.  Serve with ladyfingers, sponge
cake or cookies.
=============================================================================
NO-COOK HUCKLEBERRY JAM

3		cups	crushed berries
6		cups	sugar
2		tblsp	lemon juice
1		bottle	pectin

Measure crushed berries, sugar, and lemon juice into a large bowl.  Stir
until sugar is dissolved, about 3 minutes.  Stir in liquid pectin quickly
but thoroughly.  Ladle quickly into containers.  Cover tightly.  Carefully
wash outsides of container.  Let stand at room temperature until set (about
24 hours).  Store in freezer.  Yield about 8 cups.
=============================================================================
HUCKLEBERRY CORNBREAD

1		cup		yellow cornmeal
1		cup		sifted all-purpose flour
1/4		cup		sugar
4		tsp		baking powder
1/2		tsp		salt
1				egg
1		cup		milk
1/4		cup		shortening
1/2 to 1 cup	fresh or frozen berries

Sift together cornmeal, flour, sugar, baking powder, and salt into a mixing
bowl.  Add egg, milk, and shortening.  Beat with a rotary beater until smooth,
about 1 minute.  Mix 1 tablespoon flour and 1 tablespoon sugar, and sprinkle
over berries.  Shake berries until evenly coated, then fold into batter.
Pour batter into well-greased, preheated 8 X 8-inch baking pans, and bake in
a hot oven (425F) for 20-25 minutes or until golden brown.
=============================================================================
HUCKLEBERRIES AND FRUIT

2		cups	sliced strawberries
2		cups	sliced bananas
1		cup		huckleberries
1/2		cup		orange juice
1		tblsp	lemon juice

In a bowl, combine berries and bananas.  Combine lemon and orange juices,
and pour over fruit.  Toss gently to coat.  Chill.  At serving time, spoon
into tall stemmed glasses.
=============================================================================
HUCKLEBERRY PANCAKE SAUCE

1		quart	berries					4		tsp		lemon juice
1/2		cup		sugar					1/4		tsp		ground allspice

Crush some berries while mixing.  Cook in a medium size pan over medium
heat, adding 4-5 teaspoons of corn starch.  Stir until thick.  Serve
warm over pancakes, waffles, etc.
=============================================================================
HUCKLEBERRY CRISP

1/3		cup		butter					1		cup		brown sugar, packed
2		tblsp	flour					3		cups	corn flakes

Melt butter in a heavy saucepan.  Combine brown sugar and flour, add to
butter.  Cook, stirring constantly, over low heat until sugar is dissolved.
Add corn flakes, mixing quickly until well-coated with syrup.  Set aside.

1/3		cup		sugar					1/4		tsp		nutmeg
2		tblsp	cornstarch				1		tblsp	lemon juice
1/4		tsp		salt					1		cup		juice from fruit
1/8		tsp		cinnamon				4		cups  drained sweetened berries

Combine sugar, cornstarch, salt, and spices in medium-sized saucepan.  Add
lemon juice and fruit juice.  Stir until smooth.  Cook over low heat, stirring
constantly, until thickened and clear.  Stir in fruit.  Pour into buttered
11 X 7-inch pan.  Sprinkle evenly with corn flake topping.  Bake in a
moderately hot oven (400F) about 40 minutes.  Serve warm or cold with cream.
=============================================================================
HUCKLEBERRY NUT BREAD

2				eggs
1		cup		sugar
1		cup		milk
3		tblsp	shortening
3		cups	flour
1		tsp		salt
4		tsp		baking powder
1/2		cup		chopped nuts
1		cup		fresh berries

Beat eggs, and add sugar gradually.  Add milk and shortening.  Sift
together dry ingredients, and add to the above.  Stir only to blend.  Fold
in nuts and berries.  Bake in a greased 5 X 12 loaf pan or two 7 1/2 X 3 1/2
pans, at 350F, for 1 hour.
=============================================================================
HUCKLEBERRY LAYERED DELIGHT

Sift together in a bowl:

2 1/2	cups	sugar					2 1/2	tsp		baking powder
2		cups	flour					1/4		tsp		salt

Make a well in mixture, and add following:

1				egg
1/4		cup		melted shortening
1/2		cup		milk

Beat liquid ingredients, then slowly stir just enough to mix with flour.
Pour into a shallow glass baking dish.  Cover with 1 pint berries.  Top
with following crumb mixture:

1/2		cup		sugar					1/4		cup		melted butter
1/3		cup		flour					1/2		tsp		cinnamon

Bake in a 13 X 9-inch baking dish at 350F for 40-50 minutes.
=============================================================================
HUCKLEBERRY JAM CAKE

4		cups	sifted flour			1		cup		butter
2		cups	sugar					1		cup		milk
1/2		tsp		vanilla					2		tsp		baking powder
4				eggs					1		cup		huckleberry jam

Cream butter and sugar.  Separate eggs and stir in the well-beaten yolks.
Add flour alternately with milk (sift baking powder into the last cup of
flour).  Add beaten eggwhites, vanilla, and jam.  Bake at 3500F for 30-40
minutes.
=============================================================================
HUCKLEBERRY TOPPING

1		quart	berries					1		tblsp	cornstarch
1/2		cup		sugar					1		tblsp	lemon juice
1		cup		water					1		cup		whipped cream

Wash and pick over berries.  Add sugar and water, heat to boiling.  Make
a thin paste of cornstarch and 2 tablespoons water, and add slowly to
berries.  Cook 15 minutes.  Spread over top of cake.
=============================================================================
HUCKLEBERRY THIRST QUENCHERS

For a base, cook together a quart of fresh berries and a cup of sugar with
2 cups of water.  Strain and store in refrigerator.

Malted:  Blend 4 tablespoons of the base with 1 cup of milk, a scoop of
vanilla ice cream, and a teaspoon of malt powder.

Lemonade:  Add 2 tablespoons of base to a glass of lemonade.  Stir well.

Cooler:  Fill a tall glass with ice cubes.  Pour half full of base, and
fill remainder with carbonated water.  Stir and serve with "head" intact.

Cream:  2 cups huckleberry juice, 2 cups light cream (both chilled), 1 cup
honey.  Combine and beat well.  Chill and serve over crushed ice.

Rum:  Combine 2 cups clear, cold huckleberry juice with 1/2 cup rum.  Mix
well.  Serve over crushed ice in frosted glasses, with lemon wedge rubbed
around rim before frosting.
=============================================================================
HUCKLEBERRY CREAM DELIGHT

2		cups	berries
1/2 to 3/4 cup	sugar
1/4		cup		water
1		cup		heavy cream, whipped

In small sauce pan combine berries, sugar and water.  Bring to a boil,
reduce heat, and simmer 10 minutes.  Cool, then puree in a blender.  Taste,
and add sugar if necessary.  Fold puree into whipped cream, creating a
streaked or marbled effect.  Cover and chill at least 2 hours.
=============================================================================
HUCKLEBERRY JELLY FROSTING

1/2		cup		jelly
1				unbeaten egg white
				dash salt

Beat five minutes over a double-boiler, remove and beat until stiff.
=============================================================================
HUCKLEBERRY FREEZER PARFAIT

1 1/2	cups	fresh berries, drained
1/4		cup		sugar
2		tblsp	corn starch
1/4		cup		water
1		tblsp	lemon juice
8		oz		plain yogurt
2		cups	chopped peaches

In a small saucepan, stir together berries and sugar.  Stir corn starch and
water until smooth, then add to fruit mixture.  Cook over medium heat,
stirring constantly, until mixture comes to a boil, then boil 1 minute.
Stir in lemon juice.  Cool, fold in yogurt.  In parfait glasses, alternately
layer berry mixture with peaches.  Freeze.  Remove from freezer 1/2 hour
prior to serving.
=============================================================================
HIDDEN HUCKLEBERRY PIE

3		cups	berries
3		tblsp	flour or minute tapioca
1 1/2	cups	sugar
1/8		tsp		salt
1		tblsp	butter

Mix ingredients and arrange in lower crust of 9-inch pie.  Dot with butter.
Cover with second crust and bake at 450F for 10 minutes.  Lower temperature
to 350F and continue baking for 20-30 minutes or until juice bubbles up and
crust is brown.
=============================================================================
HUCKLEBERRY ICE CREAM

1		env		unflavored gelatin
1/2		cup		cold milk
1/2		cup		boiling milk
2		cups	fresh or frozen berries
3/4		cup		sugar
2		cups	whipping cream, whipped

In a 5 cup blender, sprinkle gelatin over cold milk, let stand 3-4 minutes.
Add hot milk and process at low speed until gelatin is completely dissolved,
about 2 minutes.  Let cool completely.  Add berries and sugar, process at
high speed until blended.  Pour into large bowl and chill, stirring
occasionally, until mixture mounds slightly when dropped from a spoon.  Fold
whipped cream into mixture.  Pour into two 4 X 10 freezer trays or an 8-inch
baking pan.  Freeze until firm.  Yield: 1 1/2 quarts.
=============================================================================
HUCKLEBERRY SYRUP

2		quarts	berries
1		quart	sugar
3/4		cup		cold water

Pick over and mash fruit.  Sprinkle with sugar, cover, and let stand over
night.  Add water, bringing slowly to a boil, and cook 20 minutes.  Force
through a double thickness of cheesecloth, again bring to boiling point.
Fill small glass jars and adjust covers.
=============================================================================
HUCKLEBERRY HONEY

3		cups	honey
1		cup		berry juice
1/2		bottle	pectin

Mix honey and juice in a large saucepan.  Bring to a boil quickly, and
immediately add fruit and pectin, stirring constantly.  Bring to a full
boil and remove from heat.  Skim, pour into jars, and seal quickly.
=============================================================================
HUCKLEBERRY KUCHEN

1 1/3	cups	crumbled shredded wheat biscuit OR
1 1/3	cups	corn flake crumbs
1		cup		brown sugar, firmly packed
1 1/2	tblsp	cinnamon
1		tsp		salt
1/3		cup		soft butter
1/2		cup		chopped nutmeats
1		pkg		white cake mix
1 1/4	cups	fresh or frozen berries

Crush cereal into fine crumbs.  Combine sugar, cinnamon, salt and butter,
mix well with pastry blender.  Add crumbs and nutmeats, and blend thoroughly.
Prepare cake mix according to directions.  Sprinkle 1 1/2 cups of crumbs
over bottom of a greased 13 X 9-inch baking pan.  Spread cake batter evenly
over crumbs.  Sprinkle drained berries and remaining crumb mixture into
cake batter.  Bake in a moderate oven (350F) about 40 minutes.
=============================================================================
PURPLE AND GOLD

Combine in a serving bowl:
1		can		crushed pineapple, drained
1		can		mandarin oranges, drained
1		cup		huckleberries
1/2		pint	whipping cream, whipped
				sugar to taste
				dash almond extract

Chill well.  Before serving, sprinkle coconut shreds over top.
=============================================================================
HUCKLEBERRY GRUNT

1		cup		water					1		tsp		baking powder
1/2		cup		sugar					2		tblsp	sugar
1		tsp		lemon juice				1/4		tsp		salt
1/8		tsp		allspice				1				egg, well beaten
3		cups	berries					1/2		cup		milk
1		cup		flour

In a saucepan, put the water, sugar, lemon juice, and allspice, and bring
to a boil.  Add berries and let simmer for three minutes.  Pour into a
casserole dish, and cover.  Leave to simmer.

Sift together flour, baking powder, sugar, and salt.  Combine egg and milk,
add to dry ingredients, and stir into a soft dough.  Drop by teaspoonfuls
into simmering berries, cover tightly, and cook twelve minutes.  Serve
hot with cream or sauce.
=============================================================================
HUCKLEBERRY CITRUS MARMALADE

2				navel oranges
2				lemons
2				green apples, peeled, cored, and chopped
3/4		cup		water
3		cups	fresh huckleberries
5		cups	sugar
1		bottle	liquid fruit pectin

Thinly slice off colored part of orange and lemon peel.  Cut peel into
thin shreds, and place in a large saucepan.  Add apples and water, cover,
and simmer 10 minutes, stirring occasionally.  Slice away the white
membranes from oranges and lemons, and chop pulp, removing seeds.  Add
fruit pulp and huckleberries to saucepan.  Cover and simmer 12 minutes.
Stir in sugar.  Bring mixture to a full rolling boil.  Boil hard for 1
minute.  Stir in fruit pectin, remove from heat, and skim foam.  Ladle
into sterilized 1/2 pint jars, seal.  Yield about 7 jars.
=============================================================================
SPICED HUCKLEBERRIES

8		cups	fresh berries
1/2		cup		vinegar
1		tsp		cinnamon
1/2		tsp		cloves
2		cups	sugar

Wash and drain berries.  Add vinegar and spices, and bring to a boil.
Cook 20 minutes.  Add sugar and cook 40 minutes or until thick.  Stir
frequently and take care not to scorch.  Pour into sterile jars and
seal.  Stick cinnamon or whole cloves may be used, and removed before
filling jars.
=============================================================================
HUCKLEBERRY QUICKY

Mix 1 can condensed milk with 1/4 cup lemon juice.  Fold in 1 quart berries,
pour into a 9-inch baked pie shell.  Chill, serve with whipped cream.
=============================================================================
BLUE AND WHITE PIE

9-inch			pie shell

Cook the following until thick:
1		cup		sugar
2		tblsp	cornstarch
2/3		cup		water
1/2		cup		berries
1		tblsp	butter
1		tblsp	lemon juice
1		tsp		grated lemon rind

Fold in 1 1/2 cups fresh or frozen berries, and cool.  Whip 1 cup whipping
cream, sweeten to taste.  Spread on bottom of pie shell.  When ready to
serve, spoon berry mixture over cream, carefully leaving cream uncovered
around edge.
=============================================================================
CREAMY HUCKLEBERRY TARTS

2		tblsp	cornstarch
1/2		cup		powdered sugar
2		cups	huckleberries
1/2		cup		water
2		tblsp	lime juice
1		cup		whipping cream
8		3-inch	baked tart shells

Combine cornstarch and sugar, stir in 1/2 cup berries, water, and lime
juice.  Cook, stirring over medium heat until mixture is clear and
thickened.  Cool.  Whip cream, fold into cooked mixture along with
remaining berries.  Spoon into tart shells, and refrigerate.
=============================================================================
HUCKLEBERRY BAVARIAN CREAM

2		sm.pkg	red jello
2		cups	boiling water
1		#2can	crushed pineapple, drained
1		cup		huckleberries
1		cup		whipping cream
1/2		cup		chopped nuts

Mix jello and boiling water, cool to thicken.  Add pineapple and berries.
Whip cream, fold into mixture, along with nuts.  Chill to firmness.
=============================================================================
HUCKLEBERRY PUDDING

2		cups	berries					1/2		cup		sugar
1/4		cup		sugar					1		tblsp	butter
1		cup		flour					1				egg, well beaten
1/2		tsp		baking powder			1/4		cup		milk
1/2		tsp		salt					1/2		tsp		vanilla

Cover the bottom of an 8 X 8 inch casserole or baking dish with the
fresh or frozen berries, and sprinkle with the 1/4 cup sugar.  Sift together
flour, salt, baking powder, and 1/2 cup sugar.  Melt butter, add egg, milk,
and vanilla.  Add sifted dry ingredients, and stir just enough to blend
together.  Spread over berries.  Bake in a 350F oven for 40 minutes.  Invert
onto a serving dish.
=============================================================================
HUCKLEBERRY SLUMP

Boil in a heavy saucepan:

1		qt.		berries					1/2		cup		water
1 1/2	cups	sugar					1		tsp		nutmeg

Make a batter of:

1		cup		flour					1		tsp		baking powder
1		tblsp	sugar					1/4		tsp		salt
1				egg						3		tblsp	milk
2		tblsp	shortening

Drop batter by spoonful on boiling berries.  Cover and cook 10 minutes.
=============================================================================
NO-PEEK HUCKLEBERRY DUMPLINGS

2 1/2	cups	fresh or frozen berries
1/3		cup		sugar					dash			salt
1		cup		water					1		tblsp	lemon juice
2		tsp		baking powder			1		cup		flour
2		tblsp	sugar					1/4		tsp		salt
1		tblsp	butter					1/2		cup		milk

Measure berries, sugar, salt and water into a 2-quart saucepan.  Bring to
a boil.  Cover, simmer 5 minutes, then add lemon juice.  Sift dry
ingredients, cut in butter until mixture resembles coarse meal.  Add milk
all at once, stir just until flour is dampened.  Drop batter from tip of
tablespoon into bubbling berry mixture, making six dumplings.  Don't let
them overlap.  Cover tightly, cook over low heat 10 minutes (don't peek).
=============================================================================
HUCKLEBERRY BREAD

2		cups	unbleached white flour
1		pkg		active dry yeast
1/2		tsp		salt
1		tblsp	wheat germ
1				large egg, slightly beaten
1/4		cup		warm skim milk
2		tblsp	butter, melted
2		tblsp	honey
1		cup		berries
1/4		cup		flour
				oil

Combine flour, yeast, salt, and wheat germ.  In another container, combine
egg, milk, butter, and honey, and add to dry mixture.  Stir thoroughly.
Fold in berries, let rise 20 minutes in a warm place.  Sprinkle 1/4 cup flour
on a flat surface, spoon dough on top.  Stir and knead, shape loaf, oil, and
place in a 3 1/2 X 6 X 2 1/2 loaf pan.  Let rise until almost double.
Preheat oven to 375F, bake about 40 minutes.  Remove to rack to cool.
=============================================================================
HUCKLEBERRY SOUR CREAM CAKE

1		tsp		baking soda				1		cup		sour cream
1/2		tsp		salt					3				eggs
1		tsp		vanilla					1		cup		sugar
2		cups	flour					1/2		cup		softened margarine
2		cups	fresh or frozen berries

Topping:
1/2		cup		brown sugar				1/2		cup		chopped nuts
1/2		tsp		cinnamon								confectioner's sugar

Cream butter and sugar.  Add eggs, one at a time, and beat well after each.
Stir in sour cream.  Mix flour, soda, and salt, and add to butter mixture.
Mix, then fold in berries.  Spread half of the batter in a greased 9 X 13 X 2
pan.  Sprinkle with the topping, cover with rest of the batter.  Bake in a
preheated oven at 350F for about 45 minutes.  Cool and sprinkle with
confectioner's sugar.
=============================================================================
HUCKLEBERRY GLAZE AND CREAM PIE

1/2		cup		sugar					4		tsp		lemon juice
1/8		tsp		salt					2		tblsp	butter
1 1/2	tblsp	cornstarch				1		cup		whipping cream
2/3		cup		boiling water			2		tblsp	sugar
2		cups	berries							9-inch baked pie shell

Mix together the sugar, salt, and cornstarch.  Gradually add boiling water,
stirring constantly.  Add 1 cup berries, cook until thick and clear.  Add
lemon juice and butter.  Cool to lukewarm.  Add remaining berries, chill
30 minutes.  Whip cream in a chilled, straight-sided bowl, adding 2 tblsp
sugar toward the end of whipping.  Spoon cream into pie shell, spread to
cover bottom evenly.  Spoon in berry mixture.  Chill 4 to 6 hours.
=============================================================================
MICROWAVE HUCKLEBERRY JAM

3		cups	fresh or frozen berries
1		tblsp	lemon juice
1/2		tsp		grated lemon rind
1/2		box		powdered pectin
2 1/2	cups	sugar

Measure berries into a 3-quart casserole.  Crush or mash.  Stir in lemon
juice, rind, and pectin.  Microwave 10-12 minutes on high, or until
mixture comes to a full boil, stirring twice.  Add sugar, continue cooking
5 minutes or until mixture boils, stirring after 3 minutes.  Boil 1 minute.
Skim and stir by turns for 5 minutes.  Ladle into clean hot jars to within
1/4 inch of the top.  Adjust lids.  Process in boiling water bath for 10
minutes.
=============================================================================
HUCKLEBERRY CREAM PIE

1		lg.pkg.	Jello vanilla pudding
1/4		cup		sugar
1/4		tsp		salt
1		cup		water
1		tblsp	lemon juice
1		tblsp	butter
1		cup		berries

Combine Jello, sugar, salt, water, and lemon juice in a saucepan.  Add
berries, and cook over medium heat until mixture comes to a boil.  Remove
from heat, and stir in butter.  Cool 5 minutes, and pour into a baked pie
shell.
=============================================================================
HUCKLEBERRY GINGERCAKE

1 1/2	cups	fresh berries
1/2		cup		butter
1/2		cup		sugar
2				eggs, beaten
1		cup		buttermilk
1		cup		molasses
2 1/2	cups	flour
1		tsp		baking soda
1		tblsp	powdered sugar
????????????	ginger

Cream butter and sugar thoroughly.  Add eggs, buttermilk, and molasses,
mixing well.  Sift together flour, baking soda, and ginger.  Gradually
add flour mixture to molasses mixture, stirring until well blended.  Do
not overbeat.  Carefull fold in huckleberries, and pour immediately into
a well-greased and floured 9-inch ring mold.  Bake in preheated oven at 350F
for about 40 minutes.  Unmold while still warm.
=============================================================================
HUCKLEBERRY CHOCOLATE CLUSTERS

11 1/2	oz		milk chocolate morsels
1/4		cup		vegetable shortening
2		cups	fresh berries
3		dozen	1 1/4 inch candy liners

Combine over hot (not boiling) water the chocolate and shortening.  Stir
until morsels melt and mixture is smooth.  Remove from heat, gently fold
in berries until well coated.  Spoon by rounded measuring teaspoonfuls
into candy liners.  Chill in refrigeratro 20-30 minutes until chocolate
is set.
=============================================================================
HUCKLEBERRY BARS

1/2		cup		margarine				2		cups	sifted flour
1 1/2	cups	sugar					2		tsp		baking powder
2				eggs					1/2		tsp		salt
1		tsp		vanilla					1		cup		chopped walnuts
2		cups	berries

Melt margarine, remove from heat.  Stir in sugar, and cool slightly.  Add
eggs and vanilla, beat well.  Combine dry ingredients, blend into egg
mixture.  Add nuts, stir in berries.  Spread in a greased 9 X 13 pan.
Bake at 350F for 35 minutes.  Cut into two-inch squares.
=============================================================================
HUCKLEBERRY PIZZA

1				sweet pie crust to cover a 13-inch pizza pan
2		oz		cream cheese
1/2		cup		sugar
1		tsp		vanilla
2				eggs
1/3		cup		chopped nuts

Topping:
4		cups	berries					1/4		tsp		cinnamon
1		cup		sugar					1/4		tsp		salt
1/2		cup		water					1		tblsp	butter
3		tblsp	cornstarch

Bake pizza crust at 350F for 15 minutes.  Blend cream cheese, eggs, sugar,
vanilla, and nuts, pour over crust.  Return to oven for 10 minutes.  Cool.
For topping, mix 2 cups berries with 1/4 cup sugar, and set aside.  In  a
saucepan, mix remaining sugar, cornstarch, cinnamon, salt, and water.  Add
remaining berries, then butter.  Bring to a boil, and simmer until thickened.
Add the sugared berries, cool, pour into pizza shell.
=============================================================================
HUCKLEBERRY JAM COOKIES

1/2		cup		butter
1/4		cup		sugar
2				egg yolks
1 1/2	cups	flour
1/2		tsp		salt

Cream butter with sugar, add egg yolks.  Sift flour with salt, and add to
mixture.  Spread in a greased square 8 X 8 inch pan, spread with a layer
of huckleberry jam.

Topping:

2				egg whites
1/2		cup		sugar
1		tblsp	vanilla
1/4		cup		nuts

In a separate bowl, beat egg whites until stiff.  Add sugar and vanilla.
Spread on top of jam, then sprinkle nuts over top.  Bake 30 minutes at
350F.  Cut in squares when cool.
=============================================================================
CRISPY HUCKLEBERRY CRITTERS

1		cup		pancake mix
1/2		cup		milk
1				egg, beaten
1/2		tsp		vanilla
1		cup		berries

Place pancake mix, milk, egg, and vanilla in a bowl.  Stir until smooth.
Lightly stir in berries, let stand 5 minutes.  Drop by teaspoonfuls into
hot deep fat (375F).  Fry about 1 1/2 minutes per side, turning when
brown on each side.  Drain on paper towel, sprinkle with confectioner's
sugar.
=============================================================================
COMPANY'S COMIN' HUCKLEBERRY CAKE

1		cup		brown sugar				1		tsp		soda
1/2		cup		shortening				1/4		tsp		salt
1				egg						1/2		tsp		cinnamon
1		cup		crushed berries			1/2		tsp		cloves
1/2		cup		sour milk				1		tsp		baking powder
2		cups	flour

Sift flour, soda, salt, cinnamon, cloves, and baking powder together.
Cream sugar and shortening.  Add egg, and beat well.  Add berries.  Alternate
sour milk and dry ingredients.  Pour into a greased loaf pan and bake at 350F
for 35 minutes.

Topping:
1/2		cup		brown sugar				1		cup		chopped nuts
2		tblsp	water					4		tblsp	flour
4		tblsp	melted butter

Combine all in a small saucepan.  Heat over low heat until all ingredients
are well blended, stirring constantly.  When cake is done, remove from oven,
spread topping over while hot.  Bake at 300F for 10 minutes, remove and cool.
=============================================================================
HUCKLEBERRY OATMEAL MUFFINS

1 1/4	cups	quick oats, uncooked	1		cup		milk
1		cup		all purpose flour		1				egg
1/3		cup		sugar					1/4		cup		vegetable oil
1		tblsp	baking powder			3/4		cup		berries
1/2		tsp		salt

Combine oats, flour, sugar, baking powder, and salt.  Add milk, egg, and
oil, mix until dry ingredients are just moistened.  Fold in berries.  Fill
12 greased muffin cups 2/3 full.  Bake in preheated 425F oven for 20-25
minutes.
=============================================================================
HUCKLEBERRY HOT JAM

4		cups	berries
3 1/2	cups	sugar
				juice of 1 lemon
1/4		cup		cinnamon red hot candy
1		bottle	liquid pectin

In a large saucepan, combine berries, sugar, lemon juice, and cinnamon red
hots.  Bring to a full boil, and boil 1 minute, stirring constantly.  Stir
in liquid pectin.  Remove from heat and skim off foam.  Pour into sterilized
jars, seal and store in a cool, dry place.
=============================================================================
HUCKLEBERRY CAKE

1		cup		brown sugar				2		tsp		baking powder
1/2		cup		shortening				1/4		tsp		nutmeg
2				eggs					1/2		tsp		cinnamon
1/4		cup		milk
1 1/2	cups	flour

Wash and drain berries, cream together sugar and shortening.  Separate eggs.
Beat egg yolks, and add milk.  Stir into creamed mixture.  Sift dry
ingredients together, and add to batter.  Fold in beaten egg whites, then
berries that have been sprinkled with flour.  Place in a flat pan 13 X 9 X 2,
and sprinkle with granulated sugar.  Bake at 374F for 35 minutes.
=============================================================================
HUCKLEBERRY LAYERED DELIGHT

1 1/3	cup		vanilla wafer crumbs	2		cups	fresh berries
1/4		cup		confectioner's sugar	1/2		cup		sugar
1/4		cup		melted butter			2		tblsp	cornstarch
2				eggs					1/4		tsp		salt
1/3		cup		sugar					3/4		cup		water
8		oz		cream cheese			1/4		tsp		grated orange rind
1/4		tsp		salt

Mix together crumbs, sifted confectioner's sugar, and butter.  Press into
an 8 X 8 X 2 pan.  Beat eggs, add 1/3 cup sugar, softened cream cheese, and
1/4 tsp salt.  Blend together, pour over crumb crust.  Bake in moderate
oven (375F) for 20 minutes.  Cool.  Cover with 1 cup berries.  Blend
together 1/2 cup sugar, cornstarch, 1/4 tsp salt, and water.  Add remaining
berries and rind.  Cook over low heat until clear and thick, stirring
constantly.  Pour over berries and chill.
=============================================================================
HUCKLEBERRY CRUMBLE

3		cups	fresh berries
1/3		cup		sugar
				juice of 1 lemon

Topping:
1/4		cup		butter
1/3		cup		sugar
2/3		cup		flour

Put washed berries in a small shallow baking dish.  Sprinkle with lemon
juice and 1/3 cup sugar.  Blend butter, sugar and flour, and sprinkle over
berries.  Bake in a moderate oven (350F) for 30 minutes or until brown.
=============================================================================
VERY BERRY COBBLER

1 2/3	cup		flour					6		cups	berries
2		tsp		baking powder			1		cup		sugar
3/4		cup		sugar					1		cup		water
3/4		tsp		salt					3		tblsp	butter
1		cube	butter, melted

Sift flour, sugar, baking powder, and salt together into a bowl.  Add
milk and melted butter, and stir until smooth.  Spread over bottom of
a buttered 9 X 13 X 2 baking dish.  Sprinkle berries over batter.  Combine
water, sugar, and remaining butter in a saucepan and bring to a boil.  Pour
over berries.  Bake at 400F for 45 minutes or until nicely browned.
=============================================================================
HUCKLEBERRY COCONUT PIE

8		oz		cream cheese
1/2		cup		sugar
1		tblsp	lemon juice
2		tsp		grated lemon rind
1/2		cup		shredded coconut
1		cup		heavy cream, whipped
2		cups	berries

Combine softened cream cheese, sugar, lemon juice, and rind, mixing until
well blended.  Fold in coconut and whipped cream.  Spread mixture onto
bottom and sides of a 9-inch pie plate, and freeze.  Fill center with
berries before serving.
=============================================================================
MINTED HUCKLEBERRY JELLY

8		cups	berries
1		cup		water
6 1/2	cups	sugar
3		oz		liquid fruit pectin
6		sprigs	fresh mint

Combine berries and water and cook at a boil until berries are tender.
Strain through a cheesecloth.  Yield should be about 4 cups liquid.  Add
sugar to juice in a large saucepan.  Bring to a boil and stir in pectin.
Continue cooking at a full rolling boil for 1 minute.  Add mint and stir
a few times.  Remove mint.  Remove from heat and skim off foam.  Pour into
sterilized glasses/jars and seal.
=============================================================================
HUCKLEBERRY CREAM PIE

1				unbaked 9-inch pie shell
4		cups	fresh berries
2/3		cup		sugar
1/4		cup		flour
1/4		tsp		salt
1/2		tsp		nutmeg
1		cup		heavy cream
1		tsp		vanilla

Fill pie shell with berries.  Combine remaining ingredients and blend well.
Pour over berries.  Bake in a preheated oven at 400F for 45 minutes or
until top is lightly browned.  Cool, then chill.
=============================================================================
MAMA'S WAY COOKIES

1		cup		soft shortening
2		cups	brown sugar, packed
2				eggs
1/2		cup		water or buttermilk
1		tsp		vanilla
3 1/2	cups	flour
1/2		tsp		salt
1		tsp		soda
1/8		tsp		cinnamon

Mix shortening, brown sugar, and eggs, stir in water and vanilla.  Sift
together dry ingredients, and add all together.  Drop by teaspoonfuls
on greased baking sheet.  Place 1/2 tsp of Huckleberry Jam in center of
each cookie and cover with another 1/2 tsp of dough.  Bake at 400F until
lightly browned, 10-12 minutes.
=============================================================================
WHOLE WHEAT HUCKLEBERRY MUFFINS

1 3/4	cups	whole wheat flour		2				eggs
1/2		tsp		salt					1/4		cup		melted butter
1/2		cup		sugar					3/4		cup		sour cream
2		tsp		baking powder			1 1/2	cups	fresh or frozen berries

Sift flour, salt, sugar and baking powder together.  Beat eggs in separate
bowl, add butter and sour cream.  Combine liquid with dry ingredients, stirring
only long enough to moisten dry mixture.  Fold in berries.  Fill greased
muffin tins 2/3 full and bake at 400F for 20-25 minutes.
=============================================================================
HUCKLEBERRY LEMON SURPRISE

1 1/2	cups	cracker crumbs
1/2		cup		soft butter
1/3		cup		sugar
1		pkg		lemon chiffon pie filling
1		cup		fresh berries

Mix crumbs, butter, and sugar, then press on bottom and sides of a 9-inch
pie plate.  Bake at 375F for about 8 minutes.  Cool.  Prepare pie filling,
and gently fold in berries, then pour into cooled pie shell.
=============================================================================
HUCKLEBERRY CREAM CHEESE FINGERS

1		cup		berries
3		tblsp	sugar
2		cups	flour
1/2		lb.		butter
1/2		lb.		cream cheese
1				egg yolk, beaten

Sprinkle berries with a little sugar, then dust lightly with flour.  Roll
berries to coat evenly.  Let butter and cream cheese stand at room
temperature until soft.  Cream together until smooth.  Sift flour and sugar
together, and add gradually to butter and cheese, mixing thoroughly.  Chill
dough in refrigerator one hour.  Roll out like pie crust, and cut into 5-inch
squares.  Place 8 to 10 whole berries in the center of each, and roll into
fingers, pinching ends together.  Brush each "finger" with egg yolk and place
on an ungreased cookie sheet.  Bake at 350F for about 20 minutes.
=============================================================================
HUCKLEBERRY MARMALADE

1				orange					1					lemon
4		cups	huckleberries			2 1/2	cups		sugar
1/8		tsp		soda					1		bottle		liquid pectin
3/4		cup		water

Cut orange and lemon rinds into very small pieces.  Remove membrane.
Dissolve soda in water, and add rind.  Cook 10 minutes.  Add citrus pulp,
and cook 15 minutes.  Add berries and sugar.  Boil, then simmer 5 minutes.
Remove from heat and add pectin.  Stir for 5 minutes, then pour into hot
jars, cover and seal.
=============================================================================
HUCKLEBERRY ICE CREAM PIE

2		cups	huckleberries
3		oz		strawberry gelatin
1		pint	vanilla ice cream
				graham cracker crust

Place berries in a saucepan and mash with a fork, then bring to a boil.
Add gelatin and stir until dissolved.  Add ice cream, stir until melted.
Place in refrigerator until partially set, pour into cooled, baked crust.
Chill until set.
=============================================================================
HUCKLEBERRY SHAKE

1		cup		berries					1		tblsp	sugar
1		cup		plain yogurt			1/2		tsp		vanilla

In a blender, mix all together until smooth.
=============================================================================
HUCKLEBERRY-PEACH JAM

4		cups	berries					1/4		tsp		allspice
4		cups	chopped peaches			1/2		cup		water
2		tblsp	lemon juice				1/2		tsp		whole cloves
5 1/2	cups	sugar							dash	salt
1		stick	cinnamon

Combine fruit, lemon juice, and water in a 10-quart saucepan.  Cover,
bring to a boil, then simmer 10 minutes.  Add sugar and salt.  Stir
vigorously.  Tie the spices into a cheesecloth and add to mixture.  Boil
until mixture thickens, stirring constantly.  Remove from heat, remove
spicebag, skim and stir for 5 minutes.  Ladle into hot glasses/jars and seal.
=============================================================================
HUCKLEBERRY POCKETS

1		cup		berries					3/8		tsp		cinnamon
3		tblsp	sugar					1/8		tsp		allspice
1 3/4	cups	sifted flour			1/3		cup		shortening
3/4		tsp		salt					1 1/2	tsp		grated lemon peel
2 1/2	tsp		baking powder			2/3		cup		milk
1		cup		bite-sized shredded wheat biscuits crushed to 1/2 cup

Heat oven to 450F.  Butter 12 muffin cups.  Combine berries and 2 tblsp
sugar, and let stand.  Sift together flour, 1 tblsp sugar, salt, baking
powder, cinnamon, and allspice.  Mix in shortening until uniform.  Stir
in cereal crumbs and lemon peel.  Add milk.  Stir until mixture holds
together, knead lightly ten times on floured board.  Roll or pat 1/4 inch
thick.  Cut into 3-inch squares.  Place dough squares in muffin cups, and
fill with a heaping tablespoon of berries.  Bring corners together, press
edges together lightly, letting biscuits gently fill the cups.  Bake 20
minutes or until brown and bubbly.
=============================================================================
HUCKLEBERRY SURPRISE CAKE

2		cups	fresh berries			1		tsp		baking powder
				juice of 1/2 lemon		1/4		tsp		salt
3/4		cup		sugar					1/2		cup		sugar
3		tblsp	butter					1		tblsp	cornstarch
1/2		cup		milk					1/2		tsp		salt
1		cup		sifted flour			1		cup		boiling water

Place berries evenly in the bottom of a well-greased 8 X 8 inch baking dish.
Sprinkle with lemon juice.  Cream sugar and butter together, add milk
alternately with a sifted combination of flour, baking powder, and salt.
Mix well, and smooth the batter carefully and evenly over berries.  Combine
sugar, cornstarch and salt.  Blend thoroughly so cornstarch will not lump.
Sprinkle evenly over batter.  Pour boiling water over all, but do not stir.
Bake at 400F for 45-50 minutes.  If top begins to brown too much, lower
heat for last 15 minutes.
=============================================================================
HUCKLEBERRY TOPPING

4		cups	crushed berries
1		box		powdered pectin
5		cups	sugar

Measure crushed berries into a large saucepan.  Stir in pectin.  Place over
a high heat, stir until mixture comes to a boil.  At once, stir in sugar.
Bring to a full rolling boil, boil hard 1 minute, stirring constantly.
Remove from heat, skim and stir by turns for 5 minutes.  Ladle into hot
jars to within 1/4 inch of top, seal, and process in boiling water bath for
10 minutes.
=============================================================================
HUCKLEBERRY PANCAKE SAUCE

1		qt		berries
1/2		cup		sugar
4		tsp		lemon juice
1/4		tsp		ground allspice

Crush berries, add other ingredients, and cook.  Add 4-5 tsp cornstarch
while cooking, stir until thick.