Archives

Simple Strawberry Topping with Ultra Gel

Recently I was asked what was the fastest way I knew to make a very fresh, easy strawberry topping. The person asking for the recipe knew about our recipe for Strawberry shortcake with kool-aid, sugar, and Ultra Gel but they wanted something simpler and something without the coloring.

So, for others who want a fast, easy topping here’s the way I do it.

IMG_4911

Simple Strawberry Topping with Ultra Gel

Wash, hull and slice 2 pounds of fresh strawberries. Toss with 1/4-1/2 cups sugar depending on how sweet you want it. Set aside for 20 minutes. What’s happening during that time is the sugar helping to draw moisture out of the berries, so you’ll get a nice juicy topping. Remove from the fridge and stir in 2-3 Tablespoons of Ultra Gel to reach your desired thickness. Pour over crepes, pancakes, waffles, or anywhere else you want a burst of fresh strawberry flavor. Keep topping in the fridge when not in use or if you have leftovers.

Cornaby’s Jam in a Jiffy goes Gourmet!

It’s always fun when a product you know and love gets found by someone else who decides they love it too. And then they use it to make something amazing!

In this case one of the chefs at Harmons Grocery store wanted an amazing sandwich for #NationalGrilledCheeseDay which was yesterday 4/12. So he combined some amazing brie and jam in a jiffy jam…and…oh just go watch it for yourself!

Good Things Utah and Harmons Jam and Brie Cheese Sandwich

Find Jam in a Jiffy at your local Harmons stores, or order online!

Jam in a Jiffy

Happy New Years from Cornabys

We here at Cornabys are grateful for another year gone by. There were beautiful berries, and a little too much heat. There were great successes and a few hopes for a better 2017. All in all we are grateful. We’re grateful for family and we’re very grateful for this little business of ours which has been able to do so much good and reach out to so many people. And we’re grateful for all of you who use our recipes and our products and reach out to chat with us. We wish you the very best for the next year as you chase those dreams and catch them!

img_4715

Part of our new year are some awesome changes to our spreadable fruit lines. We’ll be moving all of our jars away from the square jars we’ve been using and to a more uniform round bottle. This makes it easier to ship, and makes it easier for you to get all the spreadable fruit out of the jar without those annoying little corners holding on to precious cargo!

As well all of our spreadable fruit have been, or are being, reformulated for even better flavor, and we’re adding new flavors in both our Gourmet (Formerly 5 star) Jam line and our 10-Calorie lines. These include apple pie, cherry pie, and cinnamon berry spice in the gourmet line, and flavors like raspberry cheesecake, strawberry shortcake and triple berry cobbler in 10-calorie. Boring jams be gone, we’re bringing spreads which will kick your tastebuds into high gear.

All of these changes are only the beginning of what is going to be an amazing 2017! We hope you’ll join us for the journey, and the eats.

Happy Holidays from the Cornaby Family!

Cinnamon Spice Cheese Ball

Happy Holidays to all our friends and followers! No matter how you celebrated we hope you had a Merry Christmas and a brilliant holiday season, though it’s not over just yet! And we’re glad because New Years is a great time for appetizers and we have a great recipe to share.

Most appetizers are savory, but there are times you want something which has a sweeter leaning without being as sweet as candy or cookies. This Cinnamon Spice Cheese Ball is a favorite of mine and fills the gap nicely. Here we combine Cornaby’s Cinnamon Spice* gourmet jam with cream cheese for a cheese ball that will surprise and delight your party guests.

* Cornaby’s Cinnamon Spice jam used to be called cinnaberry. This is a new formulation but still combines raspberries, cranberries, cinnamon and cloves to create an amazing holiday spread. Perfect with turkey, ham, on a fresh roll or in a cheese ball!

img_4677

Cinnamon Spice Cheese Ball

12 ounces low-fat cream cheese, softened

2-4 Tablespoons powdered sugar (Depending on how sweet you want the final product)

1 Tablespoon Ultra Gel

1/2 teaspoon salt

2 teaspoons vanilla

8 ounce Cornaby’s Cinnaberry Spice jam

Combine ingredients in the order listed with an electric or stand mixer. Refrigerate cheese ball for at least 30 minutes before serving. For extra crunch roll in pecan pieces. Serve with graham crackers or vanilla wafer crackers.

Cornabys at the Dicken’s Festival!

Hopefully everyone is recovering from their Thanksgiving feasting. I know at our house most of the leftovers are long gone and we’re enjoying a few days of normality as we kick into high gear for the holidays.

One of the bits of high gear for Cornabys is attendance at one of our favorite Christmas Festivals in Utah, the Dickens Festival! This festival happens the fist two weekends in December in St George, Utah from November 30 through December 3rd and in Salt Lake City, Utah from December 8 through December 10th. This is a great festival with productions of some of Dickens’ famous plays, visits from St Nick, roasted chestnuts, music and lots of vendor booths where you can come and get those unique Christmas gifts you’re still looking for.

Cornabys will have a both at both festivals where we’ll be presenting our amazing jams, syrups and sauces, but we’ll have some unique flavors (Cinnaberry! Blueberry Syrup! Apple! Raspberry Chipotle!) you’ve never seen before. As well we’re introducing our Cowboy Candy – A sweet treat with a kick, and our Scorpion Blood sauce, which is a VERY hot pepper sauce that my college aged son loves. He says it’s particularly good on Ramen noodles. Also look for the beauty of our hand dipped pretzel rods, dipped in Cornaby’s Caramel and chocolate and don’t forget the hand pulled Cornaby’s suckers. Come by and see us! We can’t wait.

 

Applesauce Cake with Ultra Gel

I know this may seem like a strange post headed into Thanksgiving, but it sometimes happens that you’ll have a holiday guest who is not fond of pie. I know…it seems like blasphemy to me, but there are folks who like cake better. So I wanted to share this beautiful Applesauce Cake recipe. It has all the flavors of fall and is moist and tender and really right up there with pie as a favorite.

I like to top this Applesauce Cake with a cream cheese frosting flavored with apple juice and cinnamon. I’ll put that recipe here too.

As is often the case in baked goods the Ultra Gel helps to hold the moisture in this cake and makes for a very tender crumb. As well it allows us to decrease the fat without losing a bit of flavor or tenderness. We ate the one I made in about two days flat. It’s a really good cake!

Applesauce Cake with Ultra Gel

2 cups wheat flour

1 1/2 cups flour

1 Tablespoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 teaspoons pumpkin pie spice (or 2 teaspoons ground cinnamon, and 1/2 teaspoon each ground cloves, ground ginger and ground allspice)

3 Tablespoons Ultra Gel

1 1/2 cups dark brown sugar

1/2 cup unsalted butter, melted

3/4 cup unsweetened applesauce

1 cup caramel sauce (Optional, but really good. I like Smuckers or homemade)

2 teaspoons vanilla

3 eggs

1 1/2 cup buttermilk

Preheat oven to 350 degrees. Grease and flour a 9×13 in pan or two 9 inch round pans.

In a large bowl combine flours, baking powder, soda, spices, salt and Ultra Gel. In a second bowl, I like to use a stand mixer for this part, beat together the sugar and melted oil until well combined and light. Add applesauce, caramel sauce and vanilla and beat well. Add eggs one at a time, beating after each. Add dry mixture alternating with buttermilk and beat until well combined, but not overmixed.

Pour batter into pans and bake until golden brown and toothpick tests clean. 30-45 minutes. Let cool for ten minutes. You can either flip the cake out of the pan and stack or just apply icing to the cake in the pan.

Cream Cheese Apple Icing

4 ounces low fat cream cheese, soft

1/2 cup unsalted butter, soft

2 pounds powdered sugar

1/2 cup apple juice

1 teaspoon ground cinnamon or pumpkin pie spice

2 Tablespoons Ultra Gel

1/2 teaspoon salt

Combine cream cheese and butter and beat until well combined. Slow the mixer and add half of the powdered sugar and mix until well combined. Add apple juice, spices, Ultra Gel and salt and mix well. Add additional powdered sugar (You may need a little more or less depending on the day) until the desired consistency is reached. This is a great icing for this cake, but is also awesome as a filling in pumpkin whoopie pies or on a banana or carrot cake.

Pumpkin Spice Waffles with Ultra Gel

Tis the season of pumpkin spice everything and I admit I’m a fan of the trend. So much so that when we ran out of oat waffles (which I make in a large batch and freeze for easy breakfasts) I turned the new batch into pumpkin spice waffles. It was a straight forward change and makes the waffles even more healthy (Lots of fiber and beta-carotene in pumpkin) and delicious.

As a reminder we use Ultra Gel in quick breads like waffles for increased tenderness and it keeps them from drying out when frozen.

Pumpkin Spice Waffles with Ultra Gel

(This recipe makes about 2 dozen waffles. It can be halved if you don’t need that many at once.)

11 ounces ground oats

8 ounces flour

6 Tablespoons sugar

6 Tablespoons Ultra Gel

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon pumpkin pie spice

4 cups buttermilk (at room temp)

6 large eggs

4 ounces unsalted butter, melted

1 teaspoon vanilla

1/2 cup pumpkin puree (Not pumpkin pie filling, just plain old pumpkin.)

Combine dry ingredients in a large bowl. Whisk together buttermilk, eggs, vanilla and pumpkin. Add wet ingredients to dry and stir to combine. You just want to bring these together, so be careful not to over mix. It’ll be lumpy and that’s a good thing.

Cook according to your waffle iron’s instructions. I use a Belgium waffle maker so I get two thick waffles at about 1/4 cup of batter each per batch. Eat warm with fruit, jam or syrup (Cornaby’s Raspberry Syrup is really good. Apple Syrup is really good, and plain old maple syrup is smashing). Alternatively package waffles into layers in a freezer bag and freeze flat. To reheat toss waffles into a toaster.