Ultra Gel Lo Cal Dill Dressing

I admit that I have a thing for ranch dressing on my salads. I think it’s a Utah thing, something in the water makes us love our creamy dressings. Unfortunately these dressings aren’t always the most healthy dressings, but with a little bit of Ultra Gel magic we can do something about that.

In most creamy dressings a lot of the bulk of the dressing is made from mayonnaise, which, as is typical for fats, has 100 calories per tablespoon. So a full cup, 16 tablespoons, can add 1600 calories to your batch. We work around this in two ways.  First I really like the flavor and mouth feel of light mayonnaise.  Not that’s the light, not the fat free.  The fat free works in this application, but I really don’t love the flavor or the mouthfeel, it creates a dressing that lacks some of the richness that makes salad dressing so yummy. Second we replace the rest of the mayo and the milk with buttermilk, which has a wonderful flavor and about 5 calories per Tablespoon. Add Ultra Gel for thickness and spices to your taste and you end up with a dressing which is better for you, tastes fantastic and sticks to the greens so you end up using LESS! It’s a win all the way around!

Just one note on our spices. This recipe calls for onion and garlic powder, not salt. If you use onion salt and garlic salt as well as the pure salt you’re going to have a very salty recipe and the onion and garlic flavor will not be nearly strong enough. It’s totally worth it to have good powders in your cupboard and control how much salt goes into your recipes by only adding salt as salt.

This particular recipe is a Dilly cream salad dressing. It’s really nice with vegetables as a dip if you make it a little thicker, or a great salad topper thinner.  I like a little drizzle across potato salad or deviled eggs too!

ultra gel dilly dressing

Ultra Gel Lo-Cal Dill Dressing

1/2 cup light mayonnaise

1 1/2 cup buttermilk

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp kosher salt

1 1/2 Tbl Ultra Gel (2-3 Tbl for dip)

2 tsp dried dill weed or 3 tsp fresh dill weed, snipped

1 tsp dried parsley or 2 tsp fresh parsley, snipped

Measure mayonnaise into medium bowl. Gradually whisk in buttermilk. In a separate container combine all dry ingredients. Whisk into liquid mixture until smooth. Refrigerate to blend flavors.

Key Lime Cream Pie

I love the spring time. It’s getting warmer and the garden is starting to grow. Down on the farm the raspberries are soaking up the sun and the rain and we’re hoping for a marvelous crop come this summer. However, spring also gets me thinking about wonderful springy desserts. Fortunately my husband and two other friends all have birthdays this time of year which give me plenty of excuses to pull out the dessert recipe book.

This year when I asked what flavor of cake folks wanted one friend replied that pie was superior to cake and key lime the most superior. As I’ve never met a key lime pie I didn’t like I was happy to oblige.

Traditionally a key lime pie is made by combining egg yolk, lime juice and sweetened condensed milk and baking…or some folks just let it sit in the fridge and set. If you are working with pasteurized eggs this is fairly safe, but it does squick some folks out, so if in doubt bake it. Or come eat with us where we use Ultra Gel to replace our egg yolks and add some whipping cream right to to filling to add lightness and a beautiful balance of tart and sweet. In fact it’s good enough I may just have to have another slice for lunch.

Key Lime Cream Pie

1 can (10 oz) sweetened condensed milk

1/3 cup lime juice (can be lime, key lime, lemon or a combination there of)

1 batch Ultra Gel Whipping Cream (recipe to follow)

zest of two limes (1-2 tsp)

1 Tbl Ultra Gel

In a small bowl wisk together Ultra Gel, sweetened condensed milk, zest and lime juice until smooth. Let sit for three to four minutes. Fold in whipping cream and scoop into a graham cracker pie crust. Top with additional cream if desired.  Refrigerate until read to serve.

Key Lime Cream Pie

Ultra Gel Whipping Cream

1 pint whipping cream

1/2 cup powdered sugar

1/2 tsp salt

2 tsp Ultra Gel

1 tsp vanilla

Put whipping cream into a medium sized bowl or bowl of a stand mixer and mix until it just starts to thicken. Add all other ingredients and whip until thick. Use immediately or refrigerate for upto 5 days.

Dutch Babies!

The term Dutch Babies may bring to mind cute little cherubs with tiny wooden shoes, but when you’re talking Dutch Babies around here we are referring to an eggy delicious oven baked breakfast which is partway between a pancake and a crepe, and completely delicious.

Dutch Babies are one of my children’s favorite meals and are quick to make with a lot of variety when it comes to topping and devouring.

There are, however, a few tricks we’ve learned:

1 – If you’ve got it use a shallow cast iron pan for your cooking pan. It heats so evenly that you get a better crust to the cake and a more even rise.

2 – When it says butter, use BUTTER, not margarine or other oils. I suspect coconut oil might work, but I’ve not experimented with it. Margarine is a complete flop both in flavor and lubricating the whole thing.

3 – Use Ultra Gel in the batter for a very tender end product which can be frozen or refrigerated if it’s not all devoured.

4 – Get creative with toppings! Maple syrup, fresh jam (we used the strawberry blackberry jam that I made a couple weeks ago), fruit and whipping cream, chocolate syrup…the sky really is the limit.

Dutch Baby

Homemade Dutch Babies

4 large eggs

1 cup milk

1 cup flour

2 Tbl Ultra Gel

1/4 tsp freshly ground nutmeg

1/2 tsp lemon extract

1/2 tsp salt

3 Tbl butter

powdered sugar (confectioners) for dusting

Heat oven to 475 degrees and place a 12 inch shallow cast iron pan (or glass dripper pan) inside for 8-10 minutes. In a medium bowl beat together eggs, milk and Ultra Gel until smooth. Gradually whisk in flour, nutmeg, extract and salt, if you have a few lumps you’re okay, do not over beat. Remove pan from oven and add butter, tilting until well coated and butter is completely melted.  Pour batter all at once into the pan. Lower oven temperature to 425 degrees and return pan to oven baking until puffed and golden brown. Remove and sprinkle with powdered sugar. Cool for 5-10 minutes before slicing and serving.

Happy Pi Day! Strawberry Lemon Cream Pie

Today is National Pi Day!  The day we celebrate the mathematical number Pi by eating the much yummier Pie. There are a lot of pie recipes and types floating around, but, for me, at the first of the spring there is no pie quite so delightful as strawberry cream and with Ultra Gel on board to provide stability and convenience strawberry pie has never been easier.

This is a fun recipe which can be done one of two ways. My favorite way is to layer a graham cracker crust with a layer of cream cheese filling and then strawberries in a bright lemon glaze. Alternatively you can just make up a double batch of the strawberry topping and poor it into a crust for maximum berry flavor.

With season fresh flavor and ease it’ll become a favorite in your house too!

Strawberry Lemon Cream Pie

Cream Cheese Filling:

1 9 inch graham cracker pie crust (homemade or purchased, either is fine)

4 oz light cream cheese at room temperature (The light is good, the non-fat will work, but it’s missing mouthfeel and I don’t like the flavor)

1/3 cup sugar

1/2 tsp salt

1 tsp vanilla

2 Tbl Ultra Gel

1/2 cup whipping cream

1/2 cup milk

Combine cream cheese and sugar in stand mixer, or a metal bowl with a hand mixer, beat until smooth. Add salt, vanilla and Ultra Gel and continue to mix. Slowly drizzle in whipping cream and whip until thick, add milk until desired thickness is reached. Pour into crust and refrigerate.

Strawberry Topping:

1 pound strawberries, washed and cut into pieces

1/2 cup sugar

1 cup water

1/2 package lemonade Kool Aid

6 Tbl Ultra Gel

In small bowl whisk together sugar and water until sugar until sugar is fully dissolved.  Add lemonade flavoring and stir smooth.  Whisk in Ultra Gel until smooth and thick. Add strawberries to glaze and use to top cheesecake layer. This is also fantastic on Angel Food cake, but that’s another blog.

Whipping Cream:

1 pint whipping cream

1 tsp vanilla

1/2 cup powdered sugar

2 tsp Ultra Gel

Whip together all ingredients until thick. Pipe onto pies, cakes, etc.

 

Jam in a Jiffy – The season is upon us

Hi folks!

I know we went kinda quiet there for a while, but it’s because we were busily constructing and shaping our webpages and this year’s plans to bring an even better Cornaby’s experience your way.  :) So the first thing to take a wander through is the brand new Cornaby’s Home Webpage, and then keep an eye out here as the blog will be under going a face lift soon.

Anyway…let’s get to the important stuff! Recipes!

We’ve talked about Jam in a Jiffy before, but for the uninitiated: Jam in a Jiffy is Cornaby’s go to freezer mix. It’s a five minute process of crush 4 cups of fruit, add the mix, add additional liquid (if needed) and pop into freezer containers.

As it’s March I’ve started seeing some lovely strawberries around and for a fairly decent price. With the concerns about the California drought it’s even more important to my family to make sure we’re getting every bit of use out of our fruit. So we ate some and then crushed up the rest coming up to 3 cups. As the Jam in a Jiffy recipe calls for four cups of fruit I started casting about the fridge for a companion for my strawberries. This brings me to one of my personal favorite things about Jam in a Jiffy, and that’s how flexible it is. The mix is based on a combination of special thickeners so that you can end up with a low sugar jam made from whatever combination of fruit YOU like. In this case I found some blackberries I’d not used and tossed those in with the strawberries. Then just for a little more zing I added about 2 Tablespoons of fresh orange juice. Add the mix and wait for five minutes and tada! The end jam is smashing. Strawberry sweet with the richness of the blackberries and a little orange kick. I think it’d be fantastic in sweet rolls, but today we had it for lunch with peanut butter.

Strawberry Blackberry Jam

Another suggestion that has come in is to get a little savory with your flavors. Add a little black pepper to your strawberry jam, or some halapeno to your raspberry. So tell me, Dear Readers: What’s your favorite Jam in a Jiffy combination? Inquiring minds want to know…and to taste!

Jana

PS: A few folks have asked about where they can find Jam in a Jiffy.  We are in many grocery and specialty food stores, check here to see if we’re in one near you.  As well you can find us on Amazon or order directly from our website.

The Genuis Behind This Utah Food Co-packer

Hi everyone!  This is Tim, the sales and marketing guy for Cornaby’s LLC.  We often get asked if we can do co-packing and private label products.  The answer is YES!!!  A good portion of our business is making products for other companies who then market those products.  We also make custom fillings and products to be used with other company’s products. 

Yesterday I had the wonderful opportunity to spend some time in the kitchen with my Mom.  For those of you who don’t know, my Mother is the genius behind Cornaby’s LLC.  Janet Stocks taught food preparation and meal management classes at BYU for a number of years before starting Cornaby’s LLC along side my uncle David.  My Mom has always taught me that cooking should be fun and to never be afraid to try experiment when cooking.  Her can-do attitude has helped produce some of the most innovative products known to fruit preserve industry.  Among these are our Ten Calorie Spreadable Fruit products.  We are the only manufacturer that I know of that has a preserve sweetened with Stevia.  She has also developed an innovative fruit smoothie mix that we sell to school districts across Utah.  If I can get away from my sales and marketing role for long enough to assist in product development I always jump at the opportunity.  

Thanks to Janet, Cornaby’s has become one of the finest Utah food co-packers.  Our products are crafted in a state-of-the-art facility which is capable of manufacturing dry-pack, wet pack hot fill, blister packs, bulk preserves, fillings, sauces, smoothie mix or anything made with fruit base.  Whether we are creating a custom filling for your bakery or making a private label of our famous Raspberry Chipotle sauce, you can be sure you’re getting the absolute best product available.

Where in the World is Cornaby’s?

Hi there!

We’ve been quiet because the first few weeks…and last two really, who am I kidding…of December are crazy!  We attend a lot of shows and boutiques and spend a lot of time heads down over vast pots of sweets and jams.

So where are we this weekend?  The SLC Dickens Festival!  This is happening at the South Town Expo Center in Sandy, Utah, December 11 – that’s tomorrow – through December 14th.  They do charge for this event, but there are a bunch of coupons in various papers and online to get half off and (drumroll please) from 10-11 tomorrow morning admission is absolutely free.  So come on by and visit us.  We’ll be in booth 31, not so far into the maze of shops.

There will be live reindeer at the event, roasted chestnuts, vendors, plays, carolers, dancers and a very jolly special guest in the form of Father Christmas himself.  It’s a great event and we look forward to seeing you there.  Come spend the day in Merry Olde London, you’ll be glad you did.

Jana