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.

Canned Sweet and Sour Sauce – Thick Gel

It may have come a little late, but my tomato crop has finally come on! It’s a matter of great excitement and tomato sandwiches, but there are only so many tomatoes you can eat before coming up with a way to store them for a rainy day. This year I decided that in addition to my salsa and tomato sauce I wanted to can some sweet and sour sauce. I love the flavors of home canned sweet and sour sauce and I love knowing there aren’t any odd colors or preservatives I don’t know about. Not to mention how convenient it is just to open a jar, add some meat and veg and pour over rice. Dinner in less than 30 minutes. You just can’t beat that!

This recipe is thickened with Thick Gel and is thickened before going into the jar. Thick Gel has been tested safe for canned applications which is why this works. Recipes based on flour or cornstarch as a thickener should not be canned as they are generally not safe because of the way they thicken. Trust me, use the Thick Gel. :)

sweet and sour jar sweet and sour

Canned Sweet and Sour Sauce

4 cups tomatoes, peeled and diced

2 cups bell peppers, medium dice

1 cup white onion, medium dice

20 ounces canned crushed pineapple

2 cups sugar

1/4 cup soy sauce (Lite will also work)

2 cups apple cider vinegar (5% acidity)

1/2 cup Thick Gel

1/2 cup sugar

In a heavy sauce pan combine tomatoes, peppers, onion, pineapple, sugar and soy sauce. Mix together well and cook until the fruits and vegetables are slightly soft and the juice is at a boil. In a separate container combine the Thick Gel and additional sugar. Whisk in vinegar until you have a smooth mixture. Add mixture to the boiling vegetables. It will thicken quickly so keep stirring as you add. Let cook for an additional 3-5 minutes. Taste and adjust sugar or spices as desired. If it is too thick you can thin with a little additional pineapple juice or tomato juice.

Fill jars, leaving ½” to 3/4” headspace. Adjust lids and process immediately in water bath canner for 25 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.

Lemon Cheesecake bars

A few days ago I needed a dessert and I needed one in a hurry. I dug through my old favorites looking for inspiration and was profoundly…uninspired. Not that any of the recipes were bad, but they just weren’t scratching the itch of what I wanted to make. I wanted sweet and sour and creamy all at once. What’s a girl to do?

In this case a girl needs to make lemon cheesecake bars. I found a couple of versions on this and mashed them together to create my own. These bars have it all, sweet, sour, creamy and just a dash of nutmeg for spice. Holy yum and only about 45 minute from beginning to end. Now that’s fast.

Lemon Cheesecake BarsLemon Cheesecake Bars

Lemon crust:

1 box lemon cake mix (I like Duncan Hines as they have a really bright lemon flavor)

1 Tablespoon Ultra Gel

8 Tablespoons melted, unsalted butter

1 teaspoon vanilla

1 egg

Cream Cheese layer:

8 ounces low fat cream cheese, room temperature

2 Tablespoons Ultra Gel

2 eggs

2 cups powdered sugar

Preheat oven to 350 degrees. Combine cake mix, 1 Tablespoon Ultra Gel, melted butter, vanilla and egg. Pat mixture into the bottom of a greased 9×13 inch backing pan. Set aside. With an electric mixer (or in a stand mixer) beat cream cheese and Ultra Gel until smooth. Add eggs and beat until smooth. Add powdered sugar and again beat until smooth. Pour over crust. Bake for 30-40 minutes until edges just start to brown and knife comes out clean. Do not over bake. Remove from oven and sprinkle with freshly ground nutmeg. Allow to cool and cut into squares. Try not to eat them all in one sitting. :)

Hot Off the Vine – Cornaby’s September Newsletter!

Life on the Farm

There’s never a dull moment when you live on a farm. This year we had some struggles with the weather and as a result have had fewer berries than we’d like, but the fruit we have is beautiful! We’ll continue selling berries for another two to three weeks and then put the whole farm down for a long winter’s nap and pray for a little more snow and a little friendlier spring.

If you’re interested in berries please contact David Cornaby at (801) 472-8365 and we’ll see what we can do for you!

Where world is Cornaby’s?

National School Nutrition Association Foodshow, July 13-15th For the first time the SNA held their national convention in Utah! There were close to 7,000 attendees between school lunch directors, supervisors, nutritionists and managers. Cornaby’s talked to a lot of districts across the country interested in more information regarding our Smoothies and Commodity Fruit processing! Zach & Tiana were the ‘Master Smoothie Brewers’ which helped make our booth a great success.
National School Nutrition Foodshow

Cornaby’s Open House, July 9th We had approximately 80 customers come during the day to see the plant and sample some goodies. It was great to see our local customers as well as our retail and institutional customers and our local broker reps.
Cornaby’s Open House

Product Tip: Jam in a Jiffy with Blackberries and Blueberries

When working with blackberries and blueberries it is sometimes hard to get all the juice out before making your Jam in a Jiffy jam. In order to get all the juice and the rich flavors associated with these fruits we suggest making a minor change in your Jam in a Jiffy procedure. Crush four cups of berries and microwave for 1-2 minutes. This will partially cook the fruit and bring out some amazing flavors. Then add your Jam in a Jiffy. Stir until all of the Jam in a Jiffy mix is incorporated. Let sit for 3-5 minute until full thickness is achieved. Scoop into freezer safe containers and remove to the freezer. Yum!

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 Food Scientist and Partner at Large, Janet Stocks!
Janet Cornaby StocksName: Janet Cornaby Stocks
Position at Cornaby’s: Food Scientist/Partner
How long with Cornaby’s: From the beginning
Favorite Cornaby’s Product: Ultra Gel
Hobbies when not eating Raspberries: Playing with the grandkids (She has 16 of them!), Taking care of Grandma Cornaby, Hand crafts and cooking for her family.

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!

Easy Maple Syrup
Peach Cobbler Dump Cake
Baked Peach Cheesecake
Brownie Cookies
Vanilla Ice Cream Base
Homemade Chocolate Ice Cream with Thick Gel
Churnless Vanilla Ice Cream
Blueberry Upside Down Cake
Lime Honey Garlic Chicken Marinade
Lime Blueberry Muffins
Lovely White Sauce

A Tasty Blast from the Past

Apple Pie Filling

Apple Pie Filling

Yield: 8 servings per quart
For one quart or one pie:
3 ½ cup blanched peeled and cored cooking apples sliced ¼” thick
¾ cup + 2 Tablespoons sugar
½ teaspoon cinnamon
1/8 teaspoon nutmeg (opt.)
½ cup cold water
¾ cup apple juice
2 Tablespoon bottled lemon juice
3 Tablespoons Thick Gel OR 6 Tablespoons Ultra Gel
For seven quarts:
6 qts blanched peeled and cored cooking apples sliced ¼” thick
5 ½ cup sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg (opt.)
2 ½ cups cold water
5 cups apple juice
¾ cup bottled lemon juice
1 cup Thick Gel OR 2 ½ cup Ultra Gel

Peel, core and slice apples; place in water containing ascorbic acid. Blanch no more than 2 quarts at a time for 1 minute in boiling water and keep warm.
Combine sugar, spices, water, apple juice and lemon juice in heavy 10-12 quart pan. Bring to a boil and gradually stir in Ultra Gel with a wire whisk – If using Thick Gel, combine listed Thick Gel with enough additional apple juice to form a thin slurry and whisk into boiling liquid. Cook until mixture thickens and begins to bubble. Fold in drained apple slices. Fill jars, leaving ½” to 3/4” headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level). Add five minutes processing time for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.

Nutrition info/serving: 128 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat 33 g carbohydrates, 2 g fiber, 30 g sugar, 0 g protein, 2 mg sodium

Honey Wheat Bread

As has been mentioned a few times I have a full household here. This means that one of the things we use a lot of is bread. My husband, in particular, has an appreciation of bread with flavor. He finds most white breads boring in particular white sandwich bread from the store which kinda tastes like…well… air. As well I have teenagers who want bread on hand all the time for quick sandwiches, toast and just eating. All of this means that I’m continually playing with bread recipes and narrowing down our current favorites. (The list chances a lot though we do have some top of the listers).

Right now our absolute favorite bread for sandwiches is a Honey Wheat bread which is so so easy to make. It’s one of those recipes where you combine all the dry ingredients and the yeast, warm all the wet ingredients, dump together and knead like crazy. This Honey Wheat Bread is an excellent sandwich bread with enough density to hold up to jams, jellies, peanut butter, lunch meat, eggs, and really anything else we’ve thrown at it, but also light enough that you don’t feel like you’re chewing on a tree branch. As I’ve talked about with other breads I use a generous amount of Ultra Gel in this Honey Wheat Bread to get better yeast action and to help keep the bread moist and flavorful. This is a good sized batch, making 3-4 medium loaves or two large ones.

I saw this recipe initially on Recipe Girl (an excellent website) and modified from there, but you really should check out her site. She’s awesome.

honey wheat bread

Honey Wheat Bread

2 cups whole wheat flour

3 cups bread flour (I use a bread flour and white wheat flour mix)

2 Tablespoons white sugar

2 teaspoons salt

2 1/2 Tablespoons active dry yeast

6 Tablespoons Ultra Gel

1/4 cup honey (I never measure this. I just go with one big scoop.)

2 cups water

1 cup milk

1/2 cup unsalted butter, melted

In a large mixing bowl or stand mixer bowl, combine the flours, sugar, salt, yeast and Ultra Gel. In a medium, microwave safe bowl, combine the honey, water, milk and butter. Microwave in 20-30 second bursts until liquid is about 108 degrees. ((Slightly warmer than typical yeast water, but not by much. You don’t want to kill your yeast even though it is insulated a bit by being mixed with the dry ingredients.)) Add wet ingredients to the dry ingredients and mix well using your dough hook attachment, or a big wooden spoon and a bit of elbow grease. Add more bread flour a 1/4 cup at a time until the dough comes together. The final dough should be soft and only slightly sticky to the touch. Knead additionally on a counter if needed, but don’t over knead it. You want a medium gluten build for this recipe.

Place dough into a large greased bowl and cover with a tea towel or a little plastic wrap. Allow to rise until double, 30-45 minutes. I keep mine in the microwave since that’s out of the way, and the confined space holds heat and moisture. Remove and form into loaves and place in greased loaf pans. Proof until double in size.

Bake at 400 degrees for 25-30 minutes until the outside is dark golden brown and the internal temperature is around 200 degrees. Brush the top of the loaves with butter while they’re still warm. Allow to cool for 10 minutes and then remove from pans and continue cooling. Serve and enjoy!

Peach Cobbler Dump Cake

As previously mentioned it’s harvest time here in Utah and we’re getting a lot of lovely fruit. In our last recipe we added peaches to a lovely cheesecake. Today I decided to make a peach cobbler. I love a good cobbler and peach is an oft requested filling. Cobblers can be broken into a lot of different desserts, but to me a cobbler always includes a fruit filling and a cake mix (homemade mix is fine too, but in today’s recipe I’m using a French Vanilla boxed cake mix).

The peach cobbler I make most often has peach pie filling on the bottom which is then topped with a fluffy cake batter and baked in the oven or a dutch oven. Today’s recipe departs from that with a faster method of layering the ingredients without mixing them together. I’m torn as to which is my favorite, there are pros and cons both ways. I do know that either should be topped with Ultra Gel whipping cream or a little bit of ice cream and enjoyed!

peach cobbler

Peach Cobbler Dump Cake

2 pounds sliced peaches

1/2 cup sugar

2 teaspoons lemon juice

1 Tablespoon Ultra Gel

1 French Vanilla cake mix

1 Tablespoon Ultra Gel

2 teaspoons pumpkin pie spice

1 cube butter, cut into pats

1 cup brown sugar

Preheat oven to 375 degrees.

In a bowl combine peaches, sugar and lemon juice and let sit for 15 minutes. Stir in 1 Tablespoon Ultra Gel and let sit 5 minutes. Pour peach mixture into the bottom of a 9×13 baking dish. In a separate bowl combine cake mix, 1 Tablespoon Ultra Gel and pumpkin pie spice. Mix well and sprinkle over peaches. Layer pats of butter evenly over cake mix. Sprinkle brown sugar over the top of the butter layer.

Move to oven and cook for 40 minutes.

Serve warm! Cold is okay too, but warm is better in my opinion.

Baked Peach Cheesecake

In about the last week peaches have come on here in Utah with a vengeance! Of course this is the best kind of vengeance as it revolves around fabulous fruit. After getting my hands on a few pounds of these beauties I started by eating a lot of them, but then wanted a beautiful dessert. After much searching I ended up with a baked Peach Cheesecake with an almond nut crust. It was perfect. The Peaches are fresh and bright and the cheesecake rich and just a little naughty and all together the perfect fall treat. If you don’t have peaches where you are, pull out that Peach Pie Filling I know you all still have and use it in place of the peach topping!

Here’s my recipe. Give it a try and tell me what you think.

baked peach cheesecake

Baked Peach Cheesecake

3 squares (24 oz) Low Fat Cream Cheese

3 eggs

3 Tablespoons Ultra Gel

2 teaspoons vanilla

2 teaspoons lemon juice

1 1/2 cups sugar

1/4 cup sour cream


1 cup almond meal (I just ground a bunch of raw almonds in the blender)

2 Tablespoons melted butter

2 Tablespoons sugar

1 Tablespoon Ultra Gel

Preheat oven to 375 degrees. Combine ingredients for crust and mix well. Press into the bottom of a 9 inch springform pan. Bake for 8-10 minutes. Don’t let the nuts burn!

Raise oven heat to 400 degrees.

Place cream cheese in the bowl of your stand mixer and beat 3-5 minutes until fluffy. Add other ingredients as listed, scraping down the bowl frequently. Give the ingredients plenty of time to mix after each addition. You want this to be a very smooth mixture when you are finished.

Pour mixture over crust and return to oven. Lower oven temperature to 225 degrees and cook for 60-90 minutes checking at 30 minute intervals. You want the internal temperature in the center of the cake to be about 155-160 degrees. It won’t look fully set when you remove it from the oven but it will continue to set as it cools.

Fresh Peach Topping

Peel and slice 1 pound of peaches. Toss in 1-2 Tablespoons of lemon juice and 1/3 cup sugar. Let sit for at least 15 minutes for juices to flow. Add 1-2 Tablespoons of Ultra Gel to thicken. Optionally you can add a teaspoon of pumpkin pie spice to add more flavor, but I wanted to peach to really shine through so didn’t add anything but the sugar and the lemon.

Remove cheesecake from springform pan, slice and top with peach topping. This was really good the first day, but better on the second day. Done again I’d make everything and let it sit over night and serve the next day.