Priest Lake Book Offers Dessert Concoctions Using Huckleberries

Dear Merri Lou: There was an item recently about huckleberry milkshakes. I need to know the ratio of ice cream to milk. I have huckleberries. Sincerely, Esther, Spokane

Dear Esther: I understand huckleberries are slim pickings this summer because of the heat. Here’s a recipe from the “Huckleberry Haus Cookbook” by the Rev. Stan Simonik of Priest Lake, Idaho. (You can order the book for $12.95; write to Huckleberry Haus, HCR 5 Box 139, Priest Lake, ID 83856 or call toll-free to 1-888-219-5999.)

Huckleberry Milkshake

1 cup huckleberries

1/2 cup sugar

2 cups milk

1/4 teaspoon almond extract

2 cups vanilla ice cream

Puree huckleberries, sugar, milk and almond extract in a blender. Add ice cream and blend well. Serve immediately.

Yield: 5 (1-cup) servings.

Nutrition information per serving, using 1 percent milk: 243 calories, 6 grams fat (26 percent fat calories), 41 grams carbohydrate, 5 grams protein, 27 milligrams cholesterol, 1 gram dietary fiber, 190 milligrams sodium.

Dear Merri Lou: Do you have a recipe to make huckleberry syrup? I love it on my pancakes, but the price the stores charge for it is awfully high. Thanks! - Deborah, via e-mail

Dear Deborah: Here’s a super simple recipe, also from the “Huckleberry Haus Cookbook.”

Huckleberry Syrup

2 cups huckleberries, thawed, with juice

1 cup sugar

1 cup light corn syrup

Put huckleberries (including juice) and sugar in a blender; process at high speed. Pour into a saucepan and bring to a boil over moderate heat. Add corn syrup and cook a little while longer. Pour into a bottle and refrigerate.

Yield: 4 cups, or 32 (2-tablespoon) servings.

Nutrition information per serving: 58 calories, no fat, 15 grams carbohydrate, no protein, 13 milligrams sodium.

Dear Merri Lou: My Pineapple Ice Box Pie recipe calls for blending a slightly beaten egg with the butter and sugar. Is there a way to make the egg safe, or is there a substitute for the egg? Here’s a copy of the recipe so you can try it. I appreciate the time that you are taking to do this. - Debby, Veradale

Dear Debby: This pie turns out just super using commercial egg substitute products, which are pasteurized for safety.

Pineapple Ice Box Pie

1-1/4 cups ground vanilla wafers

1/2 cup butter, softened

1/2 cup confectioners’ sugar

1/4 cup egg substitute

1 (11-ounce) can crushed pineapple, drained

1/4 cup chopped walnuts

1/2 pint whipping cream, whipped

Spray a 9-inch pie plate with nonstick spray and place 3/4 cup of the vanilla wafer crumbs on the bottom of the pan. Mix the butter with the confectioners’ sugar and add the egg substitute. Pour the mixture into the pie pan and smooth it out.

Fold together the pineapple, walnuts and whipped cream. Spread on top of the crust. Sprinkle the remaining 1/2 cup cookie crumbs on top. Refrigerate until chilled.

Yield: 8 servings.

Nutrition information per serving: 360 calories, 25 grams fat (63 percent fat calories), 5 grams protein, 32 grams carbohydrate, 95 milligrams cholesterol, 1 gram dietary fiber, 145 milligrams sodium.

Dear Merri Lou: I used to make a Seven-Layer Salad that was real good. I have lost my recipe, and I want to make it for a celebration. Do you have that recipe? I enjoy your column. Thank you. - Elma, Spokane

Dear Elma: There are many variations on this salad; here’s one from my mother-in-law’s recipe file.

Layered Salad

From Florence Dobler, Seattle.

1 head lettuce, shredded

1/2 cup sliced green onion

1 cup sliced celery

1 (8-ounce) can water chestnuts

1 (10-ounce) package frozen green peas, uncooked

2 cups nonfat mayonnaise

2 teaspoons sugar

1/2 cup Parmesan cheese

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

3 hard-boiled eggs, chopped

1/4 cup bacon bits

2 medium tomatoes, cut into wedges

Layer lettuce in pan or bowl. Top with onion, celery, water chestnuts and frozen peas. Combine mayonnaise, sugar, Parmesan cheese, salt and garlic powder and spread over vegetables. Cover overnight. Before serving, layer eggs, bacon bits and tomatoes on salad. Serve.

Yield: 6-8 servings.

Nutrition information per each of 6 servings: 338 calories, 12 grams fat (32 percent fat calories), 30 grams carbohydrate, 26 grams protein, 133 milligrams cholesterol, 7 grams dietary fiber, 1,748 milligrams sodium.