Harvest your Montana Gold!

There are few outdoor adventures that are more satisfying than spending a summer afternoon picking huckleberries from a majestic mountainside…  It has been another amazing above average year for easy huck picking in the Flathead Valley!  This isn’t always the case because the best huckleberries take time to grow and ripen so you must wait for just the precise moment to pluck the culinary jewels from the most luscious bushes of your secret hillside!  The payoff is always worth the time spent picking huckleberries and if you are able to get some home with you before eating them fresh off of the bush they bake into very delectable treats. 

Financial planning with Don Rich is a lot like harvesting “Montana Gold” as many locals call our huckleberries.  To get the most out of your harvest, sew your seeds early, be patient, invest regularly, and pick a good Certified Financial Planner in Kalispell, Montana at Cornerstone Wealth Management Partners PC!

We hope that you enjoy huckleberry treats as much as we do at CWMP so we would like to share some of our favorite epic huckleberry recipes with you.  We would like to invite you to share your family’s favorite huckleberry recipes with us too!  From our family to yours…enjoy!

Huckleberry Cobbler

¼ cup butter

½ cup sugar

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

2 ½ cups huckleberries

¾ cup sugar

½ cup boiling water

1 Tablespoon butter

Directions

Preheat your oven to 375 degrees.  While your oven is preheating, grease the bottom of a 9 inch square pan with butter.  In a large bowl, cream 1/4 cup butter and 1/2 cup sugar.  In a separate small bowl, combine flour, baking powder and salt. Stir the flour mixture into the butter mixture. Add the milk to your mixture and it will be thick and lumpy.  Spread batter into the prepared pan.  In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour the berry mixture over the batter in your prepared pan. Dot the top with the remaining 1 tablespoon of butter.  Bake in the preheated oven for 45 to 50 minutes.

Huckleberry Sauce

2 cups huckleberries

1/3 cup sugar

2 tablespoons lemon juice

2 tablespoons cornstarch

1 1/2 teaspoons water

Directions

In a saucepan over medium heat, add huckleberries,  sugar and lemon juice.  Bring to a boil and then reduce heat and simmer for 5 to 8 minutes.  In a small bowl, combine the cornstarch and water.  Slowly stir the cornstarch mixture into the huckleberry sauce and heat until thoroughly combined and thickened.  Serve the sauce over ice cream, yogurt or shortcake with a dollop of real whip cream on top. 

Huckleberry Pie

1 cup water

¾ cup sugar

2 Tablespoons white karo syrup

3 Tablespoons cornstarch

3 rounded Tablespoons raspberry or black raspberry jello

3 cups fresh or frozen huckleberries

Baked pie shell

Directions

Bring ¾ of a cup of the water, sugar, and syrup to boil.  Mix the remaining ¼ cup water with the cornstarch in a small bowl.  Add the cornstarch slurry to the syrup mixture slowly while stirring to thicken.  Add the jello and then let cool slightly before mixing the huckleberries.  Pour the huckleberry mixture into the baked pie shell.

 

Huckleberry Delight

Crust

1 ½ cup graham crackers

½ cup powdered sugar

¼ cup butter melted

Cheese Layer

2 eggs

½ cup sugar

8 ounce package cream cheese

1 teaspoon vanilla

Topping

4 cups huckleberries

¾ cup sugar

4 Tablespoons cornstarch

2 Tablespoons lemon juice

¼ teaspoon salt

Whipping cream

Directions

Mix the crust ingredients and then press mixture into the bottom of a 9” square pan.  Mix until smooth the soft cream cheese, eggs, ½ cup sugar and vanilla.  Pour the mixture over the crust and bake at 325º for 20 minutes.  Cool to room temperature.  Crush half of the berries and mix with ¾ cup sugar, cornstarch and salt over low heat stirring constantly until thick.  Blend in the remaining huckleberries and lemon juice and then spread over the crust and cheese layer.  Chill thoroughly and serve with whip cream.