Evie’s Passover Haskap Matzo Pudding

Recipe by Evelyn Kemp

  • Ingredients
  • Instructions
  • Notes
  • 8 slices matzo – soaked in water and squeezed dry by hand
  • 6 eggs beaten
  • 8 oz demerara sugar
  • 4 table spoons fine ground almonds
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3 handfuls of dried haskaps
  • 4 sweet apples – peeled, cored, grated
  • Juice and grated rind of 2 oranges
  • 2 tablespoons of melted butter
  • Sugar and cinnamon for topping…quantity to taste
  • Greased oven proof dish; 12 inches X 8 inches X 2 inches
  • Oven heated to 350 degrees fahrenheit
  • In a large mixing bowl add all the ingredients except the butter and the topping.
  • Pour into oven dish. Melt butter in pan and pour evenly over mix. Use fork to prick mix and allow the butter to seep in.
  • Sprinkle sugar and cinnamon over the top.
  • Bake for 45 minutes. Check that top is browning. Add up to another 10 minutes if necessary.
  • Store refrigerated. Improves in first 24 hours.
    Best eaten warmed or at room temperature. Can go well with cream or ice cream.

Haskap Ice Cream

  • Ingredients
  • Instructions
  • Notes
  • 6 large egg yolks, slightly beaten
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 cups 2% milk
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 c honeyberries
  • In a heavy saucepan, combine the first four ingredients.
  • Cook over medium-low heat, stirring constantly, just until it is about to boil.
  • Remove from heat; add cream, vanilla and honeyberries.
  • Cover and refrigerate overnight.
  • Follow instructions that come with your ice cream maker.
  • Serve and top with berries.
  • Frozen berries may be used, but the berries themselves have an intense flavor, so you may want to chop them into small pieces. For stronger flavor and color throughout ice cream, thaw and blend berries in blender first, leaving “chunks” of berries as desired.
  • This recipe even worked without a ice-cream maker, by setting the covered container (with refrigerator-cooled mixture) outside at 0 F (-18 C) for three hours and stirring only once!


Haskap Cheesecake

  • Ingredients
  • Instructions
  • Notes
Yogurt Cheesecake
  • 8-oz cream cheese, room temperature
  • 16-oz Greek-style yogurt, room temperature
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • pinch salt
Springform Graham Cracker Base
  • 1 1/4 cups graham cracker crumbs
  • 3 tbsp sugar
  • 4 tbsp butter, melted
Yogurt Cheesecake
  • Prebake a graham cracker base into a 9-inch springform pan (see recipe below); a 9-inch graham cracker pie crust should work fairly well, too. This cheesecake can also be baked without a crust.
  • Preheat oven to 350F.
  • In a food processor, blend cream cheese, yogurt, sugar, eggs, vanilla extract and salt until mixture is very, very smooth.
  • Pour into prepared pan and bake for about 50 minutes, until the cake is set and jiggles only slightly when gently tapped.
  • Cool to room temperature before refrigerating.
Springform Graham Cracker Base
  • Preheat oven to 350F.
  • Combine all ingredients in a medium bowl and stir until well combined. Press into a 9-inch springform pan, pressing the crust slightly up the sides if you don’t wish to have a thick crust on the bottom.
  • Bake for 10-12 minutes, until set. Cool completely before filling.
The berries that I dehydrated were still on the moist side so I stuck them in the fridge and a month later worked great as a topping for cheesecake. This particular recipe uses yogurt instead of sour cream, so combined with the berries is a pretty healthy as well as extremely tasty dessert, or breakfast, or snack (you get the idea!) Note that you don’t even need Greek style yogurt – any plain yogurt works fine for me!


Haskap Waffles

  • Ingredients
  • Instructions
  • Notes
  • 2/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1 cup water
  • 1 cup honeyberries
  • 1 Tablespoon butter
  • cream cheese, softened
  • In saucepan, combine sugar and cornstarch; add water.
  • Bring to a boil over medium heat; boil 3 minutes, stirring constantly.
  • Stir in berries; reduce heat. Simmer 8 to 10 minutes.
  • Stir in butter until melted.
  • Spread waffle with cream cheese and broil until warm.
  • Serve sauce over cream cheese and waffles.
  • I did not mix any berries into the batter as berries tend to burn in my waffle maker.
  • This sauce tastes superb over whole grain waffles.


Haskap Crumble

  • Ingredients
  • Instructions
  • 4 cups haskap berries
  • 1 1/4 cups of oats (non-instant)
  • 1/2 cup of spelt flour
  • 1/2 cup of cane sugar or honey
  • 1 tsp of cinnamon
  • 1/2 tsp cloves
  • 2 tbsp butter
  • Mix together dry ingredients.
  • Grease large baking pan with butter and fill with haskap berries.
  • Top with dry ingredient mixture and bake at 300F for 30 minutes or until berries are bubbling.
  • Makes 12 servings.


Haskap Jam

  • Ingredients
  • Instructions
  • 2 cups frozen haskaps
  • 2 cups sugar
  • 4 tablespoons fresh lemon juice
  • Mix the haskaps with the sugar and bring to a boil.
  • Add the lemon juice.
  • Continue to boil until it has reached the jam stage.
  • Skim off any scum that forms.
  • Test your jam on a plate that has been chilled in the freezer. Put a half teaspoon of jam on the cold plate and let it cool down for awhile.  If the mixture does not run when you tip the plate, it is thick enough.


Haskap Crumble Squares

  • Ingredients
  • Instructions
  • 1 ½ c unbleached flour
  • 1 ½ c rolled oats
  • ¾ c chopped almonds
  • 1 c brown sugar
  • 1 t baking powder
  • ½ t cinnamon
  • ¼ t salt
  • 1 c unsalted butter, at room temperature
  • 1 – 1 1/2 cups haskap jam
  • Preheat oven to 375F.
  • Grease a 9”x9” baking pan.
  • In a large bowl, mix all dry ingredients except almonds.
  • Cut in the butter until the mixture is crumbly.
  • Set aside 1 cup of the mixture for topping.
  • Press the crumble on the bottom of the baking pan.
  • Evenly spread the jam over the crumble. A thin layer is all you need. The berries are amazingly intense and a little goes a long way.
  • A thin layer is all you need.
  • prinkle with the chopped almonds and then the reserved crumb mixture. Pat down gently.
  • Bake for 30 – 35 minutes until golden.
  • Cool completely before cutting into squares.


Haskap Shortcake

  • Ingredients
  • Instructions
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon ground nutmeg
  • 1 1/4 cups cream
  • 1 tablespoon pure vanilla extract
  • 1 more tablespoon sugar for sprinkling
  • Fresh mint for garnish
Fruit topping
  • 2 pounds honeyberries or other local fruit
  • 1/4 to 1/2 cup sugar
  • 2 cups or more 35% whipping cream
  • Preheat your oven to 400 F
  • Whisk together flour, baking powder, sugar, salt and nutmeg, evenly distributing the finer powders amid the coarser flour.
  • Pour in the cream and vanilla, switch to a wooden spoon and quickly stir everything together until a moist dough forms.
  • Fold it in half and press it out, repeating a few times until all the flour in the dough is kneaded and gathered up.
  • Lightly flour and dust your work surface, your hands, the dough and a rolling pin. Roll the dough out into a thick even disc (about 1 inch thick).
  • With a sharp knife, cut into 6 to 8 pie-shaped wedges. Alternatively, cut out rounds using a biscuit cutter.
  • Sprinkle a bit of the remaining sugar on top of each biscuit.
  • Place on a lightly oiled baking sheet and bake until golden brown (about 15 minutes).
  • While the shortcakes are baking, make the fruit topping. Peel, cut, rinse and clean the fruit as required. Toss with a bit of sugar to lightly sweeten. Whip the cream.
  • Remove the shortcakes from the oven and cool slightly, then gently slice each in half with a serrated knife.
  • Top the bottom halves with a few spoonfuls of fruit, replace the top halves and spoon more fruit over them.
  • Cap with a generous dollop of whipped cream and decorate with a sprig or two of mint.


Haskap Frozen Yogurt Dessert

  • Ingredients
  • Instructions
  • 2 cups graham crumbs
  • 2/3 cup unsalted butter, melted
  • 1/2 cup ground almonds
  • 1/4 cup shredded coconut
  • 2 Tbsp sugar
  • 1 tub of raspberry yogurt 750g
  • 2 cups frozen whipped topping
  • 2 cups of haskap or raspberries, mashed
  • For crust, combine all ingredients and press lightly into bottom of 9” x 13” pan. Bake at 350 F for 10 min. Cool.
  • For filling, combine yogurt, whipped topping & haskap or raspberries. Spread over cooled crust & freeze for 4-6 hours or overnight. Remove from freezer & place in fridge for 15 min prior to serving.



  • Ingredients
  • Instructions
  • 1 cup of frozen Haskap
  • 1 cup of frozen strawberries
  • 2 cups of milk
  • 1 cup of yogurt
  • ½ cup of sour cherry juice
  • ¼ cup of hemp bits
  • ¼ cup of honey
  • 8 ice cubes
  • Blend in mixer until consistent texture.
  • Makes 4 servings.

Haskap Berry Cake

Recipe by Carolyn Slade

  • Ingredients
  • Instructions
    Mix ingredients
  • ½ cup margarine
  • 1 cup sugar
  • 2 eggs
  • ¾ cup milk
  • Dry Ingredients
  • 2 cups flour
  • 2 ½ tsp baking powder
  • 1 tsp salt
  • 1 cup haskapa berries
  • topping:
  • ¾ cup brown sugar
  • ½ cup cinnamon
  • Blend margarine, sugar and eggs
  • Mix in the dry ingredients and add the ¾ cup milk
  • Stir in the haskapa Haskap berries and pour the mixture into a 9×9 greased pan.
  • Topping: Mix the brown sugar and cinnamon together and sprinkle over cake mixture
  • Bake at 350° (180° C) for 45 minutes

Haskap Berry Bran Muffin

Recipe by Rebecca Libby

  • Ingredients
  • Instructions
    Mix ingredients
  • 1 cup flour
  • ¼ cup sugar
  • 2½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1¼ cup 100% Bran cereal
  • 1 cup milk
  • ¼ cup molasses
  • 1 egg
  • ¼ cup vegetable oil
  • 1 cup frozen Haskap
  • Combine flour, sugar, baking powder, baking soda and salt.
  • Stir together cereal and milk until bran is moistened and let stand 5 mins
  • Add egg, oil and molasses.
  • Beat until well blended, but don’t over mix.
  • Add flour mixture. Stir until just combined
  • Bake at 375°F for 20 minutes