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Huckleberry Delights Cookbook

Monday, August 27, 2012 @ 09:08 PM Karen Jean Matsko Hood

The owner of Mountain Valley View Farm and the Farmer’s Parlor from Mountain Valley View Farm, author Karen Jean Matsko Hood, has written Huckleberry Delights Cookbook for your cooking enjoyment. Packed with history about huckleberries, directions for canning, and delicious huckleberry recipes for every course, this book is great for all skill levels.


Banana Huckleberry Bread



1¾ c. sifted flour

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

⅓ c. butter or margarine

⅔ c. sugar

2 eggs

1 c. bananas, mashed

1 c. huckleberries



  1. Sift together flour, baking powder, soda, and salt. Set aside.
  2. Cream butter and gradually beat in sugar until light and fluffy.
  3. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in huckleberries.
  4. Pour into oiled 9 x 5-inch loaf pan.
  5. Bake at 350 degrees for 50 minutes.
  6. Take out of pan and set aside to cool.


Deluxe Huckleberry Mousse



¼ c. cold water

1 envelope unflavored gelatin

3 c. huckleberries, thawed with juice

1½ c. sugar

1 c. plain yogurt

½ c. heavy cream, whipped

2 egg whites, beaten to stiff peaks

2 Tbs. Amaretto liqueur

mint for garnish



  1. Sprinkle gelatin over cold water and let stand.
  2. Mix huckleberries and sugar.
  3. In a saucepan, cook mixture over moderate heat, about 5 minutes, stirring constantly.
  4. Add softened gelatin and stir to dissolve.
  5. Cool to room temperature and puree in a blender.
  6. Fold in yogurt and whipped cream, then the beaten egg whites and Amaretto.
  7. Spoon into 8 wine glasses and chill one hour.
  8. Just before serving garnish with a mint leaf.


Buy Huckleberry Delights Cookbook now to enjoy the flavor of the season!


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