EASY WILD ALASKA BERRY RECIPES

This is a handmade wooden puzzle made my Peaceful Wooden Puzzles. Makes an awesome and memorable gift!

Seeing this beautiful picture of our wooden Alaska Wild Berries puzzle, I was curious: what kinds of delicious foods could I be prevailed on to make with these, as I am in the beginning stages of learning to cook at all? Here are some fun, easy recipes for Alaska Wild Berries, and some interesting information about the berries as well!

Juicy – 1000 piece summer berry puzzle is sure to inspire some tasty treats!

Wild berries that found in Alaska are an excellent source of antioxidants, those helpful substances that fight other substances which roam around and deplete healthy cells of oxygen and contribute to aging, heart disease, cancer, and other illnesses. Basically antioxidants counteract other bad things going on in your body, so they’re very good for you.

Some of Alaska’s berries, like lingonberries, have just over eight times the amount of antioxidants as blueberries found in the contiguous U.S.

So you can use that excuse when you treat yourself to these sweeter indulgences offered below.

ESKIMO ICE CREAM
Eskimo ice cream, or Akutaq-Alaskan, is a light and fluffy dessert that can vary quite a bit as to its ingredients. Some recipes call for moose, caribou, or fish fat and oils. The recipe holds quite a bit of history: Native women traditionally made Akutaq after the first polar bear or seal catch, and the dessert was shared with the community members as part of special ceremonies. The modern recipe, which omits the animal fats, is as follows:

Ingredients

  • 1 cup vegetable shortening (Crisco)
  • 1/4 cup of water
  • 1/2 cup sugar (more is optional)
  • 1/2 cup raisins
  • 4 cups of berries (salmonberries, blueberries, raspberries, or strawberries)

Directions

  • Soak raisins in hot water
  • Whip Crisco and water in a bowl until smooth/creamy
  • Add in 1/2 cup sugar; mix well
  • Add berries and soaked raisins; mix well
  • Chill before serving

NAGOONBERRY SYRUP
Nagoonberry syrup is a delightful recipe to put over the classic waffles and pancakes, but also tastes delicious over ice cream or hot biscuits. After it is prepared, it will keep up to six months in the refrigerator without sugaring.

Ingredients:

  • 4 cups nagoonberries
  • 1 cup water
  • 2 cups sugar
  • 1 teaspoon lemon juice

Directions

  • Extract juice by combining 4 cups of nagoonberries with 1 cup water in a bowl
  • Crush berries
  • On stove, bring mix to a simmer in a covered pot for 10 minutes
  • Place mix in a jellybag OR layers of cheesecloth in a colander
  • Let juice drip into a bowl (do not twist or press jellybag/cheesecloth)
  • Combine nagoonberry and lemon juices and sugar in saucepan
  • Heat to 160 degrees; do not boil

ALASKA WILD BERRIES MUFFINS

Ingredients:

  • 2 cups flour
  • 2 cups Wild Alaska berries (1 cup each of blueberries, cranberries preferred)
  • 1 1/2 cup sugar (more is optional)
  • 1/2 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup butter-flavored Crisco
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt (more is optional)

Directions:

  • Mix together flour, salt and baking powder in large bowl
  • In SEPARATE bowl mix Crisco, vanilla, sugar, eggs
  • Combine both mixtures together
  • Add milk
  • Fold in wild berries
  • Pour batter into lightly greased muffin tins
  • Bake at 350 degrees for 25 minutes

WILD BERRY STUFFED FRENCH TOAST

This is a recipe which could be used with any berries of your preference, but would also be great with the syrup you made from the noganberry recipe.

Ingredients:

  • 1 loaf Italian bread, unsliced
  • 8 ounces cream cheese
  • 2 cup wild berries (blueberries or raspberries preferred)
  • 12 eggs
  • 2 cups milk
  • 2 tablespoons melted butter
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • Maple syrup

Directions

  • Slice end off bread (save for another use)
  • Cut next slice part way through so that it has a pocket and is thick, but to your preference
  • Cut next slice all the way through
  • Continue until all bread is sliced (6-7 pieces preferred)
  • Place slices of cream cheese in each pocket
  • Add spoonfulls of berries
  • Place bread on cookie sheets
  • In large/shallow bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup, and melted butter
  • Dip each slice stuffed bread in egg mixture; coat well
  • Place on greased griddle over medium heat
  • Cook until lightly browned (about 3 min. per side, turning once)
  • Remove from griddle, sprinkle with powdered sugar (optional)