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.

christmas

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!

wendelllawton

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!

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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

pumpkincake

Pumpkin Cake!

Yield: 12 servings

Crust:

1 white or yellow cake mix (reserve 1 cup)

1 egg

1 Tablespoon Ultra Gel

¼ cup milk

½ cup melted butter

Filling:

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

Topping:

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.

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