Raspberry Filled Sweet Rolls

My husband has been craving sweet rolls and since we aren’t quite ready to share our raspberry pie recipes I thought this would be a fun recipe to share. This is a very rich dough which can be used for sweet filled rolls or dinner rolls just by changing the amount of sugar a little. I like to use a combination of whole wheat and bread flour which gives the end product a little bit more weight and balance against the filling. While I love a good filling as much as anyone I want my dough to compete!

The filling I used was a batch of Jam in a Jiffy raspberry freezer jam. You may have noticed I used this last week too. The reason for using this jam in baked goods is because of the starch based thickener in the Jam in a Jiffy. When you bake a product that is thickened with pectin alone it goes very liquid in the heat and will bake onto your baking sheet and stay there FOREVER! I kid you not. I have old pans that still have baked on jams from the early days before we learned about starch thickeners. Now, in contrast, when you bake a starch based jam it thins a little bit, but generally holds it’s thickness and stays inside of the product you’re baking. As well if it gets onto your baking sheets it washes right off! I’m always happy about anything that washes right away!

So there you go…lots of reasons to add this decadent treat to your menu.

Rich Sweet Rolls

Rich Sweet Rolls

2 Tablespoons yeast

1/2 cup warm water (~103 degrees)

1 1/2 cups warm milk

3/4 cup butter, softened

1/4-3/4 cup sugar (1/4 for dinner rolls, 1/2-3/4 cups for sweet rolls)

2 eggs

3 Tablespoons Ultra Gel

2 1/2 teaspoons salt

6-7 cups flour, split between whole wheat and bread flour

Bloom yeast in warm water with a pinch of Ultra Gel or sugar and set aside. Combine milk, butter and sugar and blend well. Add two cups of flour and mix to combine. Add eggs one at a time and then yeast mixture along with another cup of flour. Add salt and additional flour to make a soft dough. Let sit for 10 minutes before kneading by machine or hand for 10-15 minutes until smooth and small bubbles appear just under the skin. Move to an oiled bowl and place in a warm environment to rise until double, about 1 hour. Shape as desired and let rise until double. Bake dinner rolls at 350 degrees, and filled rolls at 400 degrees for 15-20 minutes until golden brown. Internal temp should be around 200-210.

Glaze sweet rolls with a powdered sugar glaze or cream cheese frosting!

Raspberry Coffee Cake with Cream Cheese Glaze

We hope everyone had a great July 4th, or a great Friday for our international friends! We sure enjoyed ourselves here with lots of great food and great friends.

As the raspberries start coming on at the farm, and in my backyard!, I’ve started looking for more recipes that call for fresh raspberries. This coffee cake gets an A+ for a double helping of raspberries, as you put a couple of big scoops of raspberry jam in the batter and add fresh raspberries half way through the baking. It’s berry goodness! I use the jam in a jiffy freezer jam that I made as my add in because unlike pectin jams this jam doesn’t break down and get watery when baked as a filling or an addition to batter, and we use Ultra Gel to give it a little extra tenderness and hold onto the moisture for the long haul. Not that this made it that long, since we’re down to just one piece left and I only made it yesterday!!!

So give it a try…and keep an eye out here as we go on the search for the best way to make raspberry pie. Baked, fresh, with cream… We’ll make them all and let you decide.

Raspberry coffee cake

Raspberry Coffee Cake

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cups granulated sugar

1/2 cup butter, softened

2 eggs

1 tsp vanilla

2 Tablespoons raspberry freezer jam

2 Tablespoons Ultra Gel

3/4 cup buttermilk (sour milk will work as well if you don’t have buttermilk on hand just add 1 Tablespoon vinegar or lemon juice to 3/4 cup milk and let sit for 2-3 minutes)

4-6 ounces fresh raspberries

Preheat oven to 375 degrees. Grease and flour a 9 inch round cake pan.

Combine flour, baking powder, baking soda and salt in a small bowl, set aside.

Beat together sugar and butter until light and fluffy. Add eggs one at a time followed by vanilla, raspberry jam and Ultra Gel.

Alternately add flour mixture and buttermilk to creamed mixture beating until just combined after each addition. Do not over beat. We don’t want to form gluten bonds that would make the dough tough. There will still be some lumps once everything is incorporated and that’s okay. If desired you can add 1 tsp lemon or lime zest for a bit of a citrus kick.

Spoon batter into prepared pan and bake for 20 minutes. Gently layer fresh raspberries onto batter and bake for an additional 30-45 minutes until toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Drizzle with cream cheese glaze and serve warm or cool.

Cream Cheese Glaze

4 ounces light cream cheese (not Fat free, you need a little bit of fat to make this hold together)

2 Tablespoons butter, softened

1 Tablespoon Ultra Gel

1/4 tsp kosher salt

1 tsp vanilla

1 pound powdered sugar

milk as needed to thin

In a stand mixer combine cream cheese, butter, Ultra Gel, salt and vanilla until smooth. Add powdered sugar and enough milk to make a thin icing. This makes a fairly large batch, so I tend to make it the thickness for cake frosting, then remove enough for my coffee cake and thin that additionally.

News from the Farm

At one point it seemed like summer would never get here. Now it’s here and going by so very fast! Just another 8 weeks and the kids are back in school when it just feels like they got off yesterday!

One of the great things about the summer moving along is it means that raspberry harvest is right around the corner. At Cornaby’s Farm we grow a few different types of berries, but they are all late bearing in that we harvest from mid July through October, instead of some of the early May and June crops. This year some spring rain got things going with a bang and the farm is well on its way to the first pickings of the seasons about two weeks early! Yeah, my tastebuds are already doing a happy dance, especially because I’m down to only 6 containers of Jam in a Jiffy raspberry jam and I must make more this year.

So a few bits of news from the farm:

1: Berries will be available starting mid July. This is a little early and the first pickings will be a bit light, but they will be there. Just call ahead if you’d like to come by and get a flat. As the season picks up there will be more availability but it’s never a bad idea to call ahead so we can be ready for you. There will be discounts for multi flat sales. (801-472-8365)

2: Berries will come in 6 pound flats, which will be picked and kept in a refrigerator truck so they’re held crisp and perfect until you get there.

3: There will not be a U-pick option this year. We’re sorry to have to discontinue this, but due to insurance concerns it’s not something the farm can continue to do. However, we’re still happy to teach classes about berries and planting and such, so if you have a canning group, boyscouts, etc, we do have materials and such we can provide.

4: You can find us at the Spanish Fork Farmer’s market every Saturday starting July 25th! We try to drop off additional flats during the day as the market goes on, but it is possible for us to sell out of fruit, so come early!

5: There won’t be blackberries this year. They’ve struggled and we’re going to look at new varieties and options.

6: Come and see the shade cloth! One of the coolest things happening this year is that we are part of a study to examine the benefits of covering raspberry plants with a thin mesh cloth called shade cloth. This keeps some of the heat, it’s upto 10 degrees cooler under the cloth, and the direct sun off the berries, while still allowing rain and some light through. I always think of it like being a kid under a trampoline. You still got some sun, but it was much more comfortable. The same thing goes for the berries. Unprotected berries will get sunburn where parts of the berry will be bleached white and the texture is harder. The hope is that this process of shielding the berries will make for better yields and sweeter berries. Come on by and take a look!

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We’re so thankful for being able to be family farmers. So many people are many generations removed from their food and we get to go out and get our hands (faces, pants, shoes and everything else) dirty every day and be part of the support of our local economies and food supply. It’s a blessing even when it’s hard, but we love the land and are proud of our heritage of family farming and providing the very best nature has to offer from our farm to your table.

Cornaby’s Farm

Now, if you’re wondering what to do with those lovely raspberries once you get them home, here are some suggestions!

1: Wash and eat. No fuss, though I can’t guarantee no mess.

2: Serve in a bowl with a little bit of cream or milk and sugar. Best breakfast ever!

3: Go to this post where we have our Strawberry Spinach Salad. Replace the strawberries with raspberries. Consume with delight.

4: Spread them out on a cookie tray and freeze before removing to a ziploc bag and storing in the freezer. This gives you wonderful berries that are ready to go in smoothies, cookies, or any other fresh application all through the winter.

5: Whip up some jam in a jiffy raspberry jam and use to fill thumbprint cookies, top homemade bread or just eat by the spoonful.

So what do you do with your berries?

Using Ultra Gel in Marinades and Rubs

I don’t know about you, but around here we’re firmly in the middle of grilling season. I love this time of year when we start seeing wonderful fresh vegetables and have a chance to move the cooking outside and keep my kitchen cool!

One of the things I hear from people a lot when it comes to grilling is questions about improving marinades and rubs that can be used on various meats and veggies before putting them to the heat. This is another one of those odd places where Ultra Gel rides to the rescue, let me explain.

Marinades. A marinade is a sauce usually containing oil, an acid, spice and herbs that meat or large pieces of fruit or vegetable are soaked in before cooking. There are two big keys to a great marinade. The first is the balance of flavors, enough acid, enough oil and the right herbs and spices. The second is getting as much contact with the food as possible. This is where Ultra Gel and good ziptop bags come in. Adding a little Ultra Gel, about 1 Tbl per cup of marinade, thickens the marinade just a little and creates an emulsification which holds the spices in solution instead of just having them drop to the bottom of the bag. This thickness and emulsification helps to make the marinade stick to the meat or veg and gives you superior flavor and results! Give it a try with your favorite mix. You can even just add a little Ultra Gel to a store purchased marinade.

Rubs. A rub is a combination of salt, spices and dried herbs which is applied to meats and vegetables before grilling. Sometimes the dish is allowed to sit after receiving the rub as the salt helps to get enzymes in the meat going, sometimes it’s a sprinkle and grill thing. This is another place where Ultra Gel steps in to keep your rub from clumping, naturally, and to keep the rub sticking to the surface of your meat or veg enhancing the flavors. I use about 1 tsp of Ultra Gel per cup of rub and just stir it in well.

One other suggestion when it comes to your grilling. Take a look at Cornaby’s Cooking Sauces! Available in Raspberry Jalapeno, Raspberry Chipotle and Peach Habenero these sauce are great as part of a marinade, as a basting sauce, or a pour on after your meal has left the grill. As well serve up any of these sauces over a block of cream cheese with chips or crackers and you’ve got a party with pop!

So what grilling is happening at your house?  Inquiring minds want to know!

Oh! And check out our Bavarian Cream contest on Facebook!

Raspberry Jalapeno Turkey Tenders

I’m always looking for something a little bit new and different to make for dinner. This last week I found some beautiful turkey tenders on sale and decided they would make a perfect dinner. Now, before we go on, just a note on turkey tenders. Both turkey and chicken tenders are cut from below the breast piece on the animal and there is a large tendon that runs through the cut. This tendon never softens in cooking and can be really chewy and unpleasant. Sometimes you can get away with leaving all but the head of the tendon in chicken tenders because they are smaller, but in a turkey tender you really need to remove the whole thing. The easiest way to do so is to insert a knife right next to the tendon, facing the tendon and pull down, separating the meat from the tendon. It takes some practice, but if you leave the tendon in it’ll be a weird chewy spot right in the center of a lovely piece of turkey.

Anyway…that said…once I had my tenders prepped I did a quick pan fry and topped with a sauce based on our Cornaby’s Raspberry Jalapeno sauce. The sauce was a perfect base as it gave some nice sweetness and kick to my mixture which went with the turkey wonderfully. This same sauce could be used on chicken, and could easily be used as a grill sauce! As well this is a gluten free sauce, so serve up with your favorite vegetables and rice or beans and you’re set for a gluten free feast!


Raspberry Jalapeno turkey tenders

Raspberry Jalapeno Turkey Tenders

1-2 Tbl butter or olive oil

1-2 pounds trimmed turkey tenders

1/2 cup Cornaby’s Raspberry Jalapeno cooking sauce

1 Tbl ketchup

2 tsp mustard

1 tsp Worchestershire sauce

1 tsp Ultra Gel – as needed

salt and pepper to taste

1/2 tsp garlic powder (opt)

In a small bowl combine all ingredients except for tenders and allow to sit for flavors to meld. This could be made well ahead of time and kept in the refrigerator if you like.

Cook tenders in a non-stick skillet or on a grill. When you turn them for the first time, brush with sauce. Flip and brush again until desired doneness and flavor is reached. At the end I put a little scoop of sauce on each tender and covered for 2 minutes then served with rice and green beans.


Lemon Butterflake Rolls

As you can see I’m still on a citrus kick, mostly because I acquired three pounds of lemons and I’ve been having fun working my way through them. One of the dishes I’ve loved since I was little was sweet rolls with a citrus filling and this recipe is both simple and scrumptious. We use Ultra Gel in the bread dough as a way to help hold the moisture and because it enhances yeast growth. In the filling again it holds everything together. If you have fresh berries on hand they can be crumbled in with the sugar filling for a tart fruit burst, or a scoop of raspberry jam in the cream cheese glaze is to die for. :)

lemon butterflake rolls

Lemon Butterflake Rolls

modified from Grandma Cornaby’s original recipe

1/2 cup warm water (around 102-102 F)

1 Tablespoon yeast

1/4 tsp Ultra Gel

1/4 tsp sugar

1/2 cup lukewarm milk

1/2 cup sugar

1/2 cup butter, softened

1 tsp kosher salt

2 eggs

4 cups flour (I like using half whole wheat and half bread flour)

2 Tablespoons Ultra Gel

Lemon sugar

1 cup sugar

2 tsp lemon zest

1-2 Tablespoons lemon juice – you don’t want it too wet. Mixture should be only lightly moist.

Dissolve yeast, small amount of Ultra Gel and sugar in warm water and let foam for 10 minutes. In a large bowl or the bowl of your stand mixer combine milk, sugar, butter, salt, eggs and 2 cups flour. Beat until smooth. Add in foamed yeast mixture. Mix in enough remaining flour until you have a soft, slightly sticky dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about five minutes. Place in greased bowl and allow to rise in a warm place until doubled in size, 1-2 hours. Punch down dough and allow to rest for 15 minutes. Split into two balls. On lightly floured surface roll out first ball until you have a sheet as square as possible and 1/4 inch thick. Spread with butter and lemon sugar. Using a pizza cutter cut sheet into squares approximately 2 inches long and 1 inch wide. Stack four squares and place horizontally into greased muffin tins. Continue process with second ball until all dough is used. Let rolls rest for ten minutes and bake at 250 for 15-20 minutes until golden brown and bubbly.

Remove from oven and let sit for 5 minutes before removing from tins. Cool and glaze with cream cheese glaze.

This recipe yields about 24 rolls.

Cream Cheese Glaze

4 ounces neufchatel cream cheese

1/4 cup softened butter

1 tsp vanilla

1/2 tsp kosher salt

1 Tablespoon Ultra Gel

1-2 pounds confectioners sugar

Milk as needed

Beat together cream cheese, butter, vanilla, salt and Ultra Gel. Add confectioners sugar (powdered sugar) 1-2 Tbl at a time until desired consistency is reached. Add a little milk as necessary if mixture gets too thick. Glaze sweet rolls, muffins, etc. Store any unused portion in the refrigerator.

Lemon Berry Bread

My sweet husband has a vast love for blueberries. Really berries of any kind make him very happy. This berry love also goes hand in hand with loving lemons. Fortunately this time of year both berries and lemons are fairly easy and inexpensive to come by, so for a treat I made some really good lemon berry bread. How do I know it was really good? Mostly because there were two loaves on Tuesday and by today it’s all gone. :)

There are a couple of unique notes about this bread. Note one…you can use whatever berries you have on hand. Fresh is best, but frozen will work and I found that blueberries, raspberries and blackberries tend to work better than strawberries. Maybe if you diced the strawberries really well first they would work, but they tend to bring too much liquid to the party. Note two…This recipe calls for 1 cup of yogurt. Plain will work fine, but it doesn’t bring much extra flavor, so I like using one small container of vanilla yogurt and one of lime, lemon or orange to pump up the citrus. Note three…we use Ultra Gel in this recipe as a stabilizer, to maintain the moisture and the tenderness. This would be an ideal bread to freeze, or to divide as muffins if it lasts that long.

So here’s the recipe. Let me know what you think!

lemon berry bread

Lemon Berry Bread

1 cup all purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp kosher salt

2 Tbl Ultra Gel

1 cup plain yogurt (or 1/2 cup vanilla and 1/2 cup lemon)

1 cup sugar

3 large eggs

2 tsp grated lemon zest

1/2 tsp vanilla extract

1/2 cup olive oil

1-1 1/2 cups berries

Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan, or two smaller pans.

In a medium bowl sift together flours, baking powder, salt and Ultra Gel. In a large bowl or stand mixer bowl whisk together yogurt, sugar, eggs, zest, vanilla and oil. Add the dry ingredients to the wet ingredients stirring just to combine. Do NOT over mix!  Gently fold in fruit and pour batter into the prepared pan. It should come up no further than 3/4s of the way. If you get berry happy and end up with excess batter pour off into a second prepared pan.

Bake for 50-55 minutes until toothpick comes out clean and top is golden brown and lovely. Let cool in the pans for 10 minutes before depanning loaf.

Some folks suggest that a bread like this needs a lemon glaze. It’s nice, but totally not necessary. The combination of sugar and eggs gives a nice crunchy caramel crust and I found that the glaze undermined the flavors.