Homemade Goodies

Yesterday I went up into the Gifford Pinchot National Forest to go to Takhlakh Lake. We made it almost all the way before my daughter declared she was carsick and we had to pull over (never mind that I was also carsick; I can usually tough it out, but a four year old not so much.)

When we got out to walk around, we discovered a patch of huckleberries. It's legal to take up to 3 gallons of berries per person for personal use each year, and those picking for personal use can pick anywhere in the area except for those sections marked and set aside for the Yakama Indian nation...so we picked. After rooting around for a bag, we picked a few cups and took them home with us. Not enough for jam, but enough for something. A pie? Cobbler? Ice cream? Finally decided on a critter called a "buckle."

I'm not usually a great fan of berries or berry creations, but oh my. This was fantastic. Great hot out of the oven, still great cold, would be lovely with vanilla ice cream or whipped cream but stands completely fine on its own!

HUCKLEBERRY BUCKLE

BATTER
* 1/4 cup butter
* 1/2 cup white sugar
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* cinnamon, nutmeg, allspice to taste (1/2 - 1 tsp each)
* 1/2 cup milk

FILLING
* 2 1/2 cups huckleberries
* 3/4 cup white sugar
* 1/4 cup flour
* 1/2 cup boiling water
* 1 tablespoon butter

Preheat oven to 375. Grease the bottom of a 9 inch square pan. In a large bowl, cream butter and sugar. In a separate small bowl, combine flour, baking powder, spices and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.

In a large bowl, combine berries, sugar, flour and boiling water. Pour over the batter in the pan. Dot the top with remaining butter.

Bake in the preheated oven for 45 to 50 minutes. Eat hot. YUM!