Jean’s Cuisines

by Jean Petersen

Huckleberry and Mixed Berry Crisp 

From The Big Sky Bounty Cookbook

Serves 12-14

2 cups all-purpose flour

1½ heaping cups uncooked oatmeal

2¼ cups brown sugar

1¾  cups (2 ½  sticks) unsalted butter, melted

4 cups fresh huckleberries

4 cups of fresh mixed berries: blackberries, blueberries, raspberries or strawberries

2½ heaping teaspoons cinnamon

¼ teaspoon nutmeg

2 cups white sugar

4 tablespoons cornstarch

2 cups water

2 teaspoon vanilla extract

½-1 teaspoon lemon juice

½ teaspoon lemon zest (optional)

Preheat oven to 350 degrees. Mix flour, oatmeal, brown sugar, butter, cinnamon and nutmeg into a crumble and firmly press half of it into a 9 x 13 pan. Reserve the remaining half as the topping. Place berries over the crumble mixture. Cook the last five ingredients in a saucepan over medium heat stirring constantly until the mixture is thick and clear. Pour mixture over the berries. Top with the remaining crumble mixture. Bake for one hour. Cut into squares and serve warm or cold with fresh whipped cream or ice cream. 

Dutch Oven Wagon Wheel Dinner

Serves 6 to 8

2 lbs. ground beef

1 small yellow onion, cut in half and sliced thin

1-teaspoon kosher salt

1 (32 oz.) can baked beans

½ cup barbecue sauce

2-3 tablespoons brown sugar

1-teaspoon liquid smoke

½ teaspoon minced garlic 

1-2 dashes of cayenne pepper 

1 dash of black pepper 

1½ cups shredded cheddar cheese

1 can refrigerator biscuits

Chives, diced (optional for garnish)

Preheat oven to 250 degrees. Lightly coat Dutch Oven with oil. Crumble ground beef in bottom of the Dutch Oven, add onion, kosher salt, brown sugar, liquid smoke, minced garlic, and spices. Add barbecue sauce and baked beans.  Cook on low, until the mixture bubbles, about 2 hours, stirring occasionally.  About 20 minutes before serving, increase the oven temperature to 300 degrees. Layer biscuits over the top of the mixture, sprinkle with shredded cheddar cheese and replace lid securely. Cook for about 20 minutes or until biscuits are golden brown. Serve warm with an optional chive garnish.