Cornaby’s Newsletter – November 2015

Hot Off the Vine – Cornaby’s™ September Newsletter!

Life on the Farm

Fall and winter are an interesting time of year on the farm. After the whirlwind that is harvest you might think things slow down, but we move right into getting the fields ready for a long winter nap. We’re praying for a snowy season and a good chance to let the raspberries rest. Then we celebrate the holidays, and by the New Year we’re already working on next year.


Happy Holidays from Cornaby’s™!

Here at Cornaby’s™ we love the holiday season. From the decked halls to the laden tables we are grateful for the many blessings in our lives and even more so for the many people, family, friends and customers. We hope you’ll make Cornaby’s™ a part of your holiday traditions and to make it even easier we are giving all our newsletter subscribers 5% off any order from November 11th through January 1st! Just use the coupon code Mistletoe when you order!

Where world is Cornaby’s™?

Dicken’s Christmas Festival From December 2-5 come and find us at the Dicken’s Christmas Festival in Saint George, Utah! The festival takes place at the Dixie Convention Center and features a Victorian London brought to life. We’ll have special holiday gift packs, cinnaberry spice jams and rich fruit syrups!

Winter Fancy Food Show From January 17-19 see us at the Winter Fancy Food Show in San Francisco, California! We love the Fancy Food Show and the opportunity to get out there and see what’s hot while introducing our products to the nation!

We continue to work with great new companies including Christensen’s Department Stores who will be features our jams, syrups and sauces in their new stores! And we’ve added many schools to our smoothie program. We love being able to be part of providing nutritious breakfast options to our kids!

Product Tip: Cornaby’s™ Spicy Sauces

With many a gathering coming up in the next six weeks Cornaby’s™ Spicy Sauces are great to keep on hand. They serve as a great glaze on meats such as chicken, turkey and ham, and can be easily poured over cream cheese for an easy appetizer. Check out the Cornaby’s™ blog or homepage for more recipe ideas, tips and tricks!

Employee Spotlight!

Here at Cornaby’s™ we have an awesome group of employees that have done so much toward the success of the company and the love of great products. So we’re turning the Spotlight on our VP of Sales, Wendell Lawton!


Name: Wendell Lawton

Position at Cornaby’s™:VP of Sales

How long with Cornaby’s™:1 year

Favorite Cornaby’s™ Product:Raspberry Spreadable Fruit and Jam in a Jiffy

Hobbies when not eating Raspberries:FISHING, camping, hiking, playing saxophone in jazz band

Background and Experience: Foodservice and retail food sales, food broker, manufacturer’s rep, national account exec, district manager and Western regional manager.

Find us on Social Media!

Can’t get enough of Cornaby’s™ products and recipes? Find us on social media for more frequent updates!





From the Blog:

Recipes you might have missed!

Cherry Pie Filling

Savory Dinner Rolls

Brown Sugar Banana Bread

Killer Chocolate Cake

Cooked Peach Jam

Cream Cheese Coffee Cake

Sweet and Sour Sauce

Lemon Cheesecake Bars

Honey Wheat Bread

A Tasty Blast from the Past


Pumpkin Cake!

Yield: 12 servings


1 white or yellow cake mix (reserve 1 cup)

1 egg

1 Tablespoon Ultra Gel

¼ cup milk

½ cup melted butter


1 (29 oz) can 100% pure pumpkin

¾ cups sugar

¼ cup brown sugar

1 teaspoon vanilla

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¼ teaspoon ground nutmeg

3 large eggs, slightly beaten

2 Tablespoons Ultra Gel

1 (12 oz) can evaporated milk


1 cup reserved cake mix

1 teaspoon pumpkin pie spice

¼ cup softened butter

Preheat oven to 350 degrees. Mix together the crust ingredients and press mixture on the bottom of a 9×13 inch cake pan.

Combine pumpkin, sugar, salt and spices in large bowl. Mix with electric mixer on low speed until combined. Add eggs and mix on low speed for an additional 1 minute. Gradually mix in Ultra Gel and evaporated milk. Pour pumpkin mixture over unbaked crust.

Combine dry ingredients for topping mixture together in small bowl. Add butter and mix together until crumbly. Sprinkle topping over pumpkin mixture.

Bake for 1 hour until the pumpkin cake tests done in the center. Allow to cool and serve with sweetened whipped cream. Refrigerate leftovers.

Ultra Gel Whipping Cream

1 pint whipping cream

2 teaspoons Ultra Gel

1 teaspoon vanilla

½ cup powdered sugar (to taste)

Whip cream until frothy. Add other ingredients and whip until thick. Serve. Store remainder of whipped cream in refrigerator for upto 5 days.

Cherry Pie Filling!

So I’ve had some requests for pie filling recipes, which I’m happy to share. Today we’ll start with our luscious Cherry Pie Filling! This Cherry Pie Filling is fantastic in pies, or as a topping on ice cream or cheese cake. I like a lattice crust on my cherry pies so that the color shows through, but it works well with a double crust as well.

When making cherry pie filling you’ll want to consider what kind of cherry you want. Tart cherries are traditional and give the pie it’s pop and bright color, but I’ve had success doing mixtures of tart and bing cherries as well.

Cornaby’s Cherry Pie Filling

3 1/3 cup sour cherries

Upto 1 cup of sugar

2/3 cup Ultra Gel

1 1/3 cup water or juice

1 Tbsp + 1 tsp lemon juice (bottled)

1/8 tsp cinnamon

Rinse and pit cherries.  Combine sugar and Ultra Gel in a large saucepan and add water or juice.   Add spices.  Stir mixture and cook over medium high heat until mixture thickens and begins to bubble.  Add lemon juice and boil 1 minute, stirring constantly.  Fold in cherries and cook for 5-10 minutes until fruit is tender. Pour into a pie crust and top with a second crust or lattice. Brush top with egg wash and a little sugar for a wonderful crunch. Bake at 400 degrees for 35-40 minutes.

*Note: Depending on how juicy your berries are or how thick you want your final filling you may need a little additional Ultra Gel or to add a little extra water. Ultra Gel is very forgiving that way, so don’t hesitate to adjust to get exactly the thickness you desire.

Savory Garlic Dinner Rolls

When I was very young we had a neighbor who would sometimes come to visit and bring a big basket of dinner rolls with Parmesan cheese on top. While we made a lot of rolls at home her rolls were always a fun treat. Over the years I’ve occasionally thought of that neighbor and her savory rolls and I’ve poked at a recipe or two, but never really found something which encapsulated those lovely rolls. Well…at least not until today!

I found a savory roll recipe from Handle the Heat and messed around with it a bit, including adding Ultra Gel for a better moisture balance. I love that this is a single bowl recipe which does not require proofing the yeast separately, but means you do want to be careful not to overheat the liquids.

This recipe is a killer savory dinner roll with spices and minced garlic baked right in and Parmesan cheese (not the stuff from the green can!) spread on top. They’re great with butter, or for sandwiches and we’re looking forward to bringing them to the Thanksgiving table. A slice of turkey and a little cranberry sauce on these rolls is going to be divine!

Savory Garlic Dinner Rolls

1/4 cup warm water (not scalding)

1 cup warm 2% milk (100-110 degrees)

2 Tablespoons olive oil

2 large eggs

2 Tablespoons sugar

2 Tablespoons Ultra Gel

1 1/2 – 2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons fresh minced garlic

1 1/2 teaspoons dried rosemary (1 Tablespoon fresh)

1 1/2 teaspoons dried thyme (1 Tablespoon fresh)

1 Tablespoon yeast

3 cups bread flour

2-3 cups white wheat flour (If you don’t have white wheat flour, you can use additional bread flour)

1/4-1/2 cup grated Parmesan cheese

Combine water, milk, oil, eggs, sugar, Ultra Gel, salt, spices and yeast in the bowl of a stand mixer. Add bread flour and beat until smooth. Switch to the dough hook. Add additional flour 1/2 cup at a time until you have a smooth, soft dough, which is lightly tacky to the touch. Knead an additional 5-10 minutes.

Remove dough to a lightly greased bowl and cover. Place in a warm location and allow to rise until double 45-60 minutes.

Lightly grease a 9×13 inch baking pan and set aside.

Split dough into 12 pieces and shape into rolls. Brush with oil and sprinkle on cheese. Allow to rise until double.

While bread is rising preheat oven to 375 degrees. Bake rolls for 15-20 minutes until golden brown (internal temperature should be about 200 degrees). Serve.

Brown Sugar Banana Bread

When one has a toddler it’s often hard to figure out exactly what they’ll eat on any given day. For example one day bananas may be all the rage and the next day they’re just, well, in the words of my toddler, “No nana, mama.” Naturally this happens the most when I’ve purchased a big bunch of bananas.

Now there are lots of things you can do with a bunch of bananas which are quickly getting overly ripe. We’ve looked at a few of those options including banana cake and muffins, but I realized I haven’t shared my favorite recipe for banana bread! And so in the spirit of saving toddler rejected bananas here is one of my favorite banana bread recipes, brown sugar banana bread, rich and thick and decadent, and even a little bit healthy. Who could ask for more?

brown sugar banana bread

Brown Sugar Banana Bread

2 eggs

1/2 cup buttermilk

1/2 cup oil

1 cup mashed bananas (about 3-4 medium bananas)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

1 3/4 cups flour

2 Tablespoons Ultra Gel

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 325 and prepare a 9×5 inch loaf pan with cooking spray. I often split this into two smaller pans as well. If your oven is known for spotty temperature this helps keep the cooking even.

In a large bowl (or stand mixer) combine eggs, buttermilk and oil until creamy yellow. Add in banana, sugars and vanilla and mix until incorporated. In a second bowl combine dry ingredients and mix well before adding into creamed mixture. Combine until just mixed, do not over beat. Pour into greased pans and bake for 60 minutes. Start checking at 55 minutes using a toothpick. When baked through remove from oven and allow to sit for 10 minutes before tipping out.

Killer Chocolate Cake

It’s no surprise to anyone that I like Devil’s Food Cake. I’ve shared my favorite recipe for that already right over here. So last week when I was preparing for a birthday party that’s the recipe I went to. However, it wasn’t quite what I wanted that day…I know, it’s weird to think. I still wanted a chocolate cake, but I wanted to try something new. So I went a wandering through Pinterest looking for layered chocolate cakes. I found one chocolate cake here and one chocolate cake there and began combining my favorite parts of each recipe with a good dose of Ultra Gel, until I ended up with a chocolate cake of epic proportions. This is a chocolate cake that almost screams for whipping cream or ice cream just to cut the richness. It’s killer…and given that it’s Halloween on Saturday who doesn’t need one Killer Chocolate Cake?

Killer Chocolate Cake

2 cups flour

2 Tablespoons Ultra Gel

1 cup dutch cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsalted butter

1 cup brown sugar

1 cup sugar

3 eggs

2 teaspoons vanilla

1 1/2 cups buttermilk

Preheat oven to 350 degrees. Grease and flour three 8 inch round cake pans or one 9×13 and one 8 inch round cake pan.

In a large bowl combine flour, Ultra Gel, cocoa powder, baking soda and salt. In the bowl of a stand mixer combine butter and sugars and whip until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla. Add dry ingredients and buttermilk alternatively until all is incorporated and batter is smooth. Scrape down the bowl as needed.

Spoon batter among prepared pans and bake for 25-35 minutes until cake tests done. Cool for 10 minutes before removing from pan and cooling completely. Ice with favorite frosting.

This cake freezes well. Just wrap with plastic wrap and place in deep freeze for upto 2 weeks.

Cooked Peach Jam – Using Thick Gel

We’ve had a few questions lately about making cooked jams with Ultra Gel or Thick Gel. Yes, it absolutely works and it is safe to can. I don’t usually cook my berry jams because I like the flavor of freezer jam better when it comes to those, but for peaches, pears and apricots I like the flavor of a cooked jam and I prefer to keep those on my shelves. This jam is lovely for toast or makes the BEST filling for tea rings or thumbprint cookies!

Cooked Apricot or Peach Jam

12 cups ground or chopped apricots or peaches
4 1/2 cups sugar
2/3 cup Thick Gel (1-1 1/2 cup Ultra Gel)
1 pkg. lemonade flavored drink mix (opt. – helps give more brightness to less flavorful fruit)
3/4 cup lemon juice

Add 3 cups sugar to fruit and juice in heavy 6-8 quart pan.  Bring to a boil over medium heat, stirring constantly.  Combine remaining sugar and Thick Gel (or Ultra Gel) and stir into fruit mixture.  Stir constantly until thick and bubbly.  Add lemonade drink mix.  Pour into sterilized pint jars, leaving 1/2″ headspace.  Adjust lids and process in water bath canner for 35 minutes.
Yield:  about 7 pints.

Cream Cheese Coffee Cake

One of hubby’s favorite morning treats is a moist, cinnamony coffee cake. I’ve been searching for just the perfect recipe for years. I’m still not sure we’ve found perfection, but this Cream Cheese Coffee Cake recipe comes really close! Like with most quick breads you want to be careful not to overbeat your batter. This is yet another recipe where the Ultra Gel helps to hold the moisture and allows for a coffee cake which can be frozen for later. If you manage not to eat it all first!

Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

Yield: 12ish servings


1 1/2 cups sugar

1/4 cup butter

4 ounces softened cream cheese

2 Tablespoons Ultra Gel

2 eggs

1 1/2 cups milk

3 cups flour

3 teaspoons baking powder

1 teaspoon salt


1 cup brown sugar

4 Tablespoons flour

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

4 Tablespoons melted butter

Batter: Combine sugar, butter, cream cheese and Ultra Gel and beat until fluffy. Add eggs. Combine dry ingredients and mix into creamed mixture, alternating with milk. Streusel: Combine all ingredients in a small bowl and mix well with a fork.

Preheat oven to 375 degrees. In a 9×13 inch pan, layer batter, streusel, batter and top with streusel. Bake for 30-35 minutes until a toothpick comes out clean.