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.

Brownie Cookies

About a week ago I was having a night filled with serious chocolate cravings. However, I didn’t just want any old chocolate bar I wanted brownies. Fudgy and chewy and decadent. It sounded perfect, but I didn’t want just any brownies either. I wanted brownies that were all corners since you get even more chew that way. Now, there are Pans designed to give you more edges, but I don’t own one of those. Honestly I agree with Alton Brown about unitaskers (in general) and it’s just not a pan I have space for given the number of times I’d use it. So what’s a chocolate craving girl to do?

Cookies. Brownie cookies. One batch gives you more servings than an 8×11 pan and everything is edges with this gooey yum right in the middle. And with the addition of Ultra Gel these moist cookies freeze really well. My daughter loves them to munch on when we go for an afternoon walk, and when it comes to ice cream sandwiches you just can’t go wrong!

Brownie Cookies

Brownie Cookies

1/2 cup butter, cut into pieces

12 ounces semi sweet chocolate chips

3 eggs

1 cup sugar

1/4 cup brown sugar

2 Tablespoons cocoa powder

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup flour

Combine chocolate chips and butter in a microwave safe bowl. Cook in 30 second bursts, stirring between until the chocolate is melted smooth. ((You can also do this over a double boiler if you prefer)). In a separate bowl or stand mixer combine eggs, sugars, cocoa powder, Ultra Gel and vanilla and beat smooth. Add chocolate mixture to creamed mixture to mix to combine. Combine dry ingredients and add to chocolate mixture until just combined. If desired add white chocolate chips or mini chips for even more chocolate death. Drop spoonfuls onto a lightly greased baking sheet and bake at 350 degrees F for 10-12 minutes. Let cool on sheets for 2-3 minutes before removing to a cooling rack.

Vanilla Ice Cream Base

Note: This was supposed to publish last week. Technology and I had a falling out, so I apologize to anyone who was miffed it didn’t show up, but I think we’re good now.

When it comes to homemade ice cream I think it is vital that everyone has a really really good vanilla ice cream base. Not only because vanilla ice cream is yummy on its own, but also because once you have a good vanilla base you can add all sorts of stuff to it to make a million flavors. But if your base isn’t good it doesn’t matter how many beautiful raspberries you add, or chunks of double brownie it just won’t have the quality you want.The Thick Gel in this recipe helps to create a really smooth ice cream that freezes with small crystals to retain a superior mouthfeel.

So…that said here is my favorite recipe, for now, for vanilla ice cream base.

vanilla ice cream

Vanilla Ice Cream Base

2 cups half and half

1 cup whipping cream

1 cup white sugar

3 Tablespoons Thick Gel (5 Tablespoons Ultra Gel)

2 Tablespoons peach jam (I use my Jam in a Jiffy Jam. And yes it needs to be peach as that flavor is very delicate and highlights the vanilla. If you don’t have peach then omit entirely. The flavor won’t be as rich, but it will work out)

1 vanilla bean, split and scraped

1 teaspoon vanilla extract

Combine sugar and Thick Gel and mix thoroughly. Move to a large saucepan and combine with all remaining ingredients. Stir well to make sure all ingredients are completely integrated. Warm over medium heat until mixture just starts to thicken. You need the heat to activate the Thick Gel but you do not want to boil the mixture to avoid scorching. Remove from heat and pour into a container. Refrigerate over night. Remove vanilla bean before pouring mixture into a churn and processing as per manufacturer’s directions.

When it comes out of the churn the ice cream will be soft. This is the perfect time to stir in any extras you want, then move the ice cream to the freezer for at least 4 hours before serving.

Blueberry Upside Down Cake

Today’s recipe is brought to you by trying to get all the goodness I can out of the wonderful blueberries which I know will, too soon, be disappearing from store shelves until spring again. I’ve actually seen versions of this blueberry upside down cake in recipe books and floating around online for sometime and I’ve always wanted to try it. The idea is very similar to a pineapple upside down cake where the fruit and a sugary glaze are put in the bottom of a pan and then covered with batter. The biggest difference is, beside the type of fruit, that the batter here is a thicker more biscuit like batter versus a fluffy cake.

Now I went through about six different recipes for blueberry upside down cake before I settled on what I wanted to make. I ended up taking aspects of each recipe and putting them together and I really love the end result.The cake layer is rich with a golden brown crust and the blueberry layer sweet and tart. I used Ultra Gel in both the filling and the cake and, of course, topped it with Ultra Gel Whipping Cream.

Next time I want to try adding some blackberries with the blueberries as I think the contrast with a tarter fruit would be even better! I also think I can do this with raspberries for a fantastic raspberry lemon cake.


Blueberry Upside Down Cake

1/4 cup butter

1 cup dark brown sugar

1/4 cup lemon juice (Or lemonade if you want a lighter lemon flavor)

16 ounces blueberries (fresh or frozen)

1 Tablespoon Ultra Gel

2 1/4 cups flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt

2 Tablespoons Ultra Gel

1 teaspoon Pumpkin pie spice (Optional but tasty)

2 Tablespoons Water

2 egg

3/4 cups milk

3/4 cup butter, melted

1 tsp vanilla

Preheat oven to 400 degrees. In a 12 inch cast iron skillet melt the butter until completely melted. Remove from heat and stir in brown sugar. Once sugar is well incorporated whisk in juice, spice and 1 Tablespoon Ultra Gel. Smooth sugar layer across the bottom of the pan then cover with berries in a single layer. In a separate bowl combine flour, sugar, baking powder, salt and Ultra Gel. In another bowl wisk together water, egg, milk, melted butter and vanilla. Combine dry and liquid ingredients and stir until just combined.

Pour batter layer over blueberries and bake for 25-35 minutes until cake tests done. Remove and allow to cool for at least 10 minutes. At this point you can invert the whole thing onto a plate for presentation, or scoop it out cobbler style. Be very cautious as cast iron holds heat and will continue to be warm for a while. Serve with whipping cream or ice cream for extra smoothness.