Lime Crinkle Cookies

I looove lemon crinkle cookies. I’ve made and eaten a lot of them. A few days ago I wanted to make them, but all I had in my fruit bowl was limes. Undaunted I decided I’d just adjust my favorite lemon crinkle cookie recipe to make a lime one.

You’ll be happy to know that lime crinkle cookies are amazing. They’re not quite as bright as the lemon ones, but I think lime crinkle cookies are more flavorful and a little more mellow. Besides…they’re green, and you can’t go wrong with green cookies!

IMG_3836

Lime Crinkle Cookies

1/2 cup unsalted butter, softened

1 cup sugar

2 Tablespoons Ultra Gel

1/2 teaspoon vanilla

1 egg

Zest of one large or two medium limes

1 Tablespoon fresh lime juice

1/2 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups flour

1/2 cup powdered sugar

In the bowl of a stand mixer combine butter and sugar and beat until light and fluffy. Add Ultra Gel and beat to combine. Whip in vanilla, egg, lime zest and lime juice. In a separate bowl combine dry ingredients except powdered sugar. Fold into creamed mixture. Scrape sides of bowl and mix again. Pour powdered sugar onto a plate. Roll teaspoons of dough into balls and roll in the powdered sugar. Place on baking sheet.

Bake at 350 degrees for 9-11 minutes until bottoms begin to brown. Remove from oven and cool for 2-3 minutes before moving to a cooling rack.

Hot off the Vine – Cornaby’s April 2016 Newsletter

Life on the Farm

It seems like it was just yesterday that it was fall and we were cutting down raspberry vines and putting the farm to sleep, yet here we are at the beginning of another wonderful spring season! Our berry plants are starting to push their way up and fruit will be on the vine by late July with our biggest crops in August and September!

On the road again?

It may feel like we just moved, and we did, but Cornaby’s is on the road again and moving to what we hope will be our permanent home in Payson, Utah. This new location is much more convenient, only a block off of the freeway and will house a retail center for all of the Cornaby’s products including fresh raspberries each season.

Our new address as of April 1st is:

1693 W. American Way

STE 10

Payson, Utah 84651

Come on by and see us!

Where world is Cornaby’s

Winter Fancy Food Show: We love presenting at the Winter Fancy Food Show each year. Held in San Francisco each January the show is a great opportunity for us to meet with new stores and brokers and get our products into more places for you.

ff4

Associated Food Show: Another show that we never miss is the Associated Food show each March. This show takes place at the Salt Palace in Salt Lake City and is a chance to work with the various Associated Food members to expand product lines and find out what their customers are asking for.

We continue to work with great new companies including co packing for a pickle company, working with the Utah School districts to provide nutritious smoothies for students, and producing top notch bakery fillings which are sold around the country.

Product Tip: Cornaby’s Thick Gel

I hear frequently the comment: ‘I bought this Thick Gel and I love it for canning, but can I do anything else with it?’ The answer to this question is a resounding Yes! Thick Gel and Ultra Gel are sister starches, the biggest difference being that Ultra Gel is an instant and Thick Gel must be cooked in order to thicken. However, in those cooked applications Thick Gel is fantastic with a smooth final set, long lasting quality, and superior storage capability. Thick Gel can be used at a one to one ratio with corn starch, though to be honest I personally find I can use just a little less Thick Gel in most applications, so it’s an easy substitute in any recipe calling for corn starch. It even works well in baked applications such as pies where the fruit is tossed in starch before baking. At the bottom of this newsletter is a Thick Gel custard which will put all other puddings in your life to shame. Trust me on this!

thickgel

Product Changes: Ultra Gel

We love our Ultra Gel, but after more than two decades on the market we decided it was time to give our packaging a little bit of an update. The contents is the same, the Cornaby’s Ultra Gel you love, but we’ve updated the package to brighten things up and show off a little more of the flexibility Ultra Gel is famous for. The new packaging started shipping at the beginning of the year and should be in your local markets or online outlets at this time.ultragel

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 PR and product specialist, Jana Brown!

Name:  Jana Brown

Position at Cornaby’s: PR and product specialist

How long with Cornaby’s:  From the beginning

Favorite Cornaby Product: Ultra Gel, Jam in a Jiffy, Thick Gel, Jams, Sauces, fruit…she loves it all

Hobbies when not eating Raspberries: Being the mommy of a toddler, cooking and writing

Find us on Social Media!

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

www.facebook.com/cornabysfan Facebook!

www.twitter.com/Cornabys Twitter!

www.pinterest.com/cornabys Pinterest!

www.linkedin.com/company/cornabys-ll LinkedIn!

A Tasty Blast from the Past

Chocolate Custard

Yield: 6 (1/2 cup) servings

¾ cup sugar

5 Tablespoons Thick Gel

½ teaspoon salt

1/3 cup cocoa powder

3 cups milk

2 egg yolks

1 teaspoon vanilla

4 Tablespoons unsalted butter

In a heavy bottomed sauce pan combine sugar, Thick Gel, salt and cocoa powder and mix thoroughly. Add milk and mix to combine. Heat over medium heat stirring constantly until mixture thickens, but doesn’t boil hard. You’ll get some bubbles and popping, but it shouldn’t boil fully. Remove mixture from heat. In a separate bowl whisk egg yolks until light. Add some of the pudding mixture to the egg yolks and stir to combine. Return this mixture to the custard and mix in before returning to heat again just until it reaches boiling. Remove from heat and add vanilla and butter, mixing butter in as it melts. This makes a fairly stiff custard which is perfect for pies or filling éclairs or cream puffs. You may wish to thin slightly with additional milk for just eating. Serve warm or cold. It’s particularly good with whipping cream.

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.

Sour Cream Coffee Cake

One of my husband’s favorite breakfasts is coffee cake and scrambled eggs, often with bacon. We’ve been on the look out for the last few years for the perfect coffee cake. We’ve had a lot of really good ones, but until this weekend didn’t have one which we really thought was perfect. I’m happy to say this sour cream coffee cake is amazing. It’s got a tender crumb, and a rich flavor, and the addition of Ultra Gel and cake flour make for a nice moisture which has continued for three days. It also freezes beautifully, all in all a perfect coffee cake.

The funny part… I’ve had this cake in my recipe book for years. I just had to play around with the Ultra Gel. Thanks mom!

IMG_3831

Sour Cream Coffee Cake

1/2 cup unsalted butter

1/2 cup sugar

2 large eggs

1/2 cup sour cream (I like the reduced fat)

1 teaspoon vanilla

1 1/4 cups cake flour

2 Tablespoons Ultra Gel

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon grated lemon zest

1/2 cup milk

Filling and Topping

1/4 cup brown sugar

1 teaspoon pumpkin pie spice or cinnamon

2-4 Tablespoons chopped walnuts or pecans (optional)

2 Tablespoons Ultra Gel

Preheat oven to 350 degrees F. Combine butter, sugar, eggs, sour cream and vanilla and beat well. Combine dry ingredients and add to sour cream mixture. Fold in lemon rind. Gradually add milk to make a smooth batter, but do not over beat.

Combine ingredients for filling. Spread half of the batter in a greased and floured 8×8 inch baking pan. Sprinkle with half of the filling. Spread with remaining batter and top with remaining filling. Bake for 25-30 minutes until tests done.

Raspberry Cream Cheese Brownies

I’m not going to give this recipe a lot of lead in. It’s decadent. It’s marvelous. It was a hit at an event with about 50 women who all wanted a piece. It’s that good.

It’s not for those on a diet. So use this knowledge responsibly.

Raspberry Cream Cheese Brownies

1 family sized brownie mix

2 Tablespoons Ultra Gel

1/2 cup mini chocolate chips

8 ounces light cream cheese

1 egg

1/3 cup sugar

2 Tablespoons Ultra Gel

6 ounces fresh raspberries

Mix 2 Tablespoons Ultra Gel and 1/2 cup mini chocolate chips into brownie mix. Prepare brownie as per the box. Spread 2/3s of the brownie mix in the bottom of a glass 9×13 inch pan. With an electric or stand mixer beat cream cheese, egg, sugar and 2 Tablespoons Ultra Gel until smooth. Add raspberries and beat until well mixed. Spread cream cheese mixture over brownie mixture. Top with remaining brownie mixture and swirl. Bake at 350 degrees for 20-40 minutes until tests done with a toothpick. Cool and serve with a sprinkle of powdered sugar or a light layer of chocolate buttercream to push it right over the top!

Pork Chili

Spring in Utah is always an interesting beast. The weather can rarely make up its mind and 20-40 degree temperature swings are nothing. This last week was one of those. I’d just started getting comfortable with temperatures in the mid 60s and it bottomed out and headed for freezing with a side order of snow. Given this temperature shift and the fact I had some really nice lean ground pork in the fridge it was a night which called for an amazing pork chili.

One of the fun things with chili and Ultra Gel is the ability to make up your own spice packet. I make these 6-12 at a time and keep them in the cupboard so that chili is as easy as brown meat, add beans, toss in spice packet and warm. I love that this spice packet is all ingredients I choose so I can avoid allergens or flavors we don’t like, and cut back on sodium and sugar! It’s a win no matter how you look at it!

Chili Spice Packet

1 Tablespoon Ultra Gel

1 1/2 Tablespoon Chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoons ground cumin

Combine all ingredients in a resealable bag. Label. Good for upto 6 months.

IMG_3810

Pork Chili

1 pound ground pork

1/2 medium onion, chopped

1 can tomato sauce

1 can drained northern white beans

1 can pinto beans

1 can petite diced tomatoes

1 chili spice packet

1-2 teaspoons Lousiana hot sauce (if desired)

Brown pork and onion in a medium sauce pan until pork is browned and onion is translucent. Add all other ingredients and cook until warmed all the way through. Serve hot with bread. Yum!

Pie Day!

It’s a throw back pi Day, with one of our favorite spring time pie recipes.

Five minutes.

Fresh strawberries.

Perfect.

Five Minute Fresh Strawberry Pie

One of the sure signs of spring, at least in this neck of the woods, is when the strawberries return to the store fronts. They will also return to my garden, but that’s admittedly closer to summer. Anyway…there are strawberries and I was fortunate enough to find a sale where I could get a full flat of 8 pounds for $7.49! Around here that’s a fantastic price so I got a full flat. Having a full flat lead to deciding that there must be fresh strawberry pie in our house, and fortunately with Ultra Gel it only takes 5 minutes.

Now, a couple of notes before I share the recipe. First of all the recipe calls for sliced strawberries. How sliced you want them is upto you. If you like a chunkier pie then cut your strawberries in halves or quarters. Otherwise slices or even diced will work just fine. It’s all according to your taste. Secondly this pie is an oddball as far as how long it keeps. The problem is that when the strawberries are refrigerated they tend to weep and this adds a lot of moisture to the glaze which will end up thinner than when you started. You can combat this by either making your initial gel thicker knowing it will thin down a little, or by cutting the strawberries and letting them sit in the fridge for upto an hour to pull the moisture out (which you then drain off and use, don’t waste strawberry juice!) before adding the gel, or by eating the pie all at once as soon as you make it. That last option is my favorite!

And make sure to always top off with lots of Ultra Gel Whipping Cream and a strawberry fan for flair.

fresh strawberry pie

Five Minute Fresh Strawberry Pie

1 baked pie crust or graham cracker crust

1-1.5 pounds of fresh strawberries, sliced (1 pound for a 9 inch crust, 1.5 or more for a 10 inch crust or a deep dish)

1 cups sugar

1 package strawberry Kool Aid

2 cups water

1-2 Tablespoons lime juice – to taste

10 Tablespoons Ultra Gel

Combine sugar, kool aid and water and mix until sugar is complete dissolved. Whisk in Ultra Gel one tablespoon at a time until completely combined. This will give you a medium set. You can add more or less Ultra Gel to taste, but remember Ultra Gel will keep thickening for 3-5 minutes after you stop adding more. So start with a little less than you think you need, see how it sets and then add more a little at a time.

Fold gel into strawberries until desired ratio of gel to berry is achieved. Pour coated berries into pie crust and top with whipping cream. Refrigerate until ready to serve. This doesn’t cut really crisp, but it tastes oh so good!

Gluten-Free Peanut Butter Cookies

A few weeks ago I was attending an all day conference and knew I was going to get the munchies. As I was packing up I had a craving for cookies, specifically peanut butter cookies. My family doesn’t love peanut butter cookies in the way I do and this was a great opportunity to try a really fast gluten-free peanut butter cookie recipe I’d seen online and all over Pinterest. I ended up making the recipe twice, and it’s kind of an amazing recipe because it has less than five ingredients and counts on the protein from the peanut butter and egg and the candy properties of the sugar to make a cookie without flour or any leavening. It works really well. The reason for twice was that I did have one complaint about the first batch. It was very dry…so Ultra Gel to the rescue! And it worked fantastically.

I may have eaten all 2 dozen of the cookies in about 3 days. Don’t tell anyone.

Gluten-Free Peanut Butter cookies

1 cup sugar (this will work with as little as 3/4 cup)

1 egg

1 cup peanut butter (Chunky or creamy)

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

Combine all ingredients until very well mixed. Allow to sit for 3-5 minutes before scooping out. Cook at 375 degrees for 12-15 minutes until the edges are light brown. Allow to cool on the tray for 3 minutes before moving to a cooling rack.

These would be delicious drizzled with a little chocolate, though not as easy to take to conferences without making a big mess.:)