Creme Brulee with Ultra Gel

When it comes to decadent even slightly naughty favorite desserts most people’s lists are topped by chocolate. I can’t blame them really, chocolate is a wonderful thing, but for me there is nothing quite as sinfully satisfying as the combination of caramelized sugar crunch and creamy filling that is a good creme brulee.

Creme brulee has a reputation for being very hard to make. This isn’t actually the case. The issue is that you are adding hot cream to egg yolks and if you aren’t patient you can make a very nice bowl of sweet scrambled eggs instead of beautiful custard. Adding Ultra Gel to the mix helps to keep the egg from scrambling, but you’ve still got to go slowly and be patient.

As Alton Brown would say, “Your patience will be rewarded.”

Creme Brulee with Ultra Gel

3 cups heavy cream

3/4 cups sugar

1 teaspoon high quality vanilla

1/4 tsp salt

2 Tablespoons Ultra Gel

5 egg yolks

Preheat oven to 325 degrees F.

Place the egg yolks into a large bowl and whip well. In a heavy saucepan combine cream, sugar, vanilla, salt and Ultra Gel whisking very well to combine. Cook over medium heat until cream just begins to bubble around the edges. You don’t actually want it to boil.

Set hot cream aside for 2 minutes. Slowly add cream mixture to the egg yolks a little at t time, whisking after each addition, until mixtures are fully combined. Pour the mixture through a tight sieve to remove any lumps.

Divide custard into small ramekins filling them almost to the top. Set the ramekins into a large roasting pan and fill the pan with boiling water until the ramekins are about half submerged. You do not want water IN the custard, just around the outside to create a water bath.

Bake for 40-50 minutes until custard begins to set. The very center will still be wobbly. If you wait until it’s completely set it will be dried out. You don’t want any cracks in the surface. Allow to cool completely, 2 hours is good, over night in the fridge is better.

When ready to serve sprinkle white sugar over the top of the creme brulee and use a kitchen torch to caramelize the sugar. (You can also place the ramekins under the oven broiler, but watch them VERY carefully or you’ll get smoke). Don’t over cook that sugar, the line between caramel perfection and burnt to a crisp is narrow and you want your sugar on the caramel size. Serve with whipped cream and/or berries as desired.



Peanut Butter Bars with Ultra Gel

I love peanut butter bars.  There, I said it. I really and truly love peanut butter bars.

It’s true.

Just think about it for a minute. These peanut butter bars are everything that’s good all wrapped into one bundle. You have peanut butter, oats and brown sugar mixed with butter to make a great bar, topped with chocolate and then topped again with chunky peanut butter frosting. It’s a little bit of heaven. I can only make them when I have an event where I am forced to share them because otherwise I will eat them ALL by myself and those calories add up in a hurry.

I use Ultra Gel in the bar itself to help hold the moisture and keep everything tender. Then it goes into the peanut butter icing where it provides excellent stability so the frosting isn’t too sweet. Yum.

So…for when you’re ready to share, or not, I won’t judge. Here we go.

Peanut Butter Bars with Ultra Gel

1 cup butter, soft

1 cup dark brown sugar

1 cup sugar

2 eggs

2 Tablespoons Ultra Gel

2 teaspoons vanilla

1 cup peanut butter

1/2 teaspoon salt

1 teaspoon baking soda

2 cups oats (old fashioned)

2 cups flour

Combine butter and sugars and mix until fluffy and light. Add eggs, Ultra Gel and vanilla and mix until smooth. Mix in peanut butter. Combine all dry ingredients and add slowly to creamed mixture until completely incorporated. Spread into a greased 11×15 inch jelly roll pan (one with sides). Bake for 15-20 minutes at 350 degrees until light golden brown. Allow to cool for 10 minutes.

Top cooled bars with 6-8 ounces of melted chocolate. Allow to harden.

Top chocolate layer with peanut butter frosting (recipe below).

Peanut Butter Frosting with Ultra Gel

1/2 cup butter

1/2 cup chunky peanut butter

1/2 teaspoon salt

1 teaspoon vanilla

2 Tablespoons Ultra Gel

1-2 pounds powdered sugar (confectioners sugar)

Combine all ingredients in order listed and whip until light, fluffy and slightly thick. Top peanut butter bars. (Also excellent on graham crackers as a snack.)



Stovetop Beef Stroganoff with Ultra Gel

Beef stroganoff is one of those meals which we eat about once every six months. It’s hearty, and rich, and easy to make, and goes well with either rice or noodles. While stroganoff can be made either with ground beef or beef pieces I prefer the later, and I always prefer fresh mushrooms over canned, though either works in a pinch. I’ve experimented a bit with different kinds of cream of mushroom soup (yeah, I know some folks are anti cream soups and there are a lot of alternatives if you want to make those and they work fine), but my favorite is the Progresso cream of mushroom. It’s not as condensed and I think has more flavor, but any variety will work.

I always serve our beef stroganoff up with a big pile of vegetables.

We use Ultra Gel in this dish as a thickener and to make the mix fridge and freezer stable. It reheats easily and maintains a great flavor and consistency. So we tend to eat it for dinner, then make up lunches in tupperware containers which are there for grab and go.

Stovetop Beef Stroganoff with Ultra Gel

1 pound beef pieces or ground beef

2 Tablespoons oil (Do not add if you use ground beef)

1 medium onion, diced

6-8 ounces fresh mushrooms, sliced

1 can cream of mushroom soup

1/2 cup milk

1/2 cup sour cream

salt and pepper to taste

2-4 Tablespoons of Ultra Gel

Brown beef in oil in a heavy medium pan. When beef is about half way done add onions and mushrooms and continue cooking until meat is fully browned and vegetables are soft. Add soup and milk and cook at medium heat for about 5 minutes. Fold in sour cream and spice to taste. Finish with Ultra Gel to desired consistency and serve over rice or noodles.

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.


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!


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!


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.