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!

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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!

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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.

Christmas Chocolate Orange Cookies with Ultra Gel

So today I was totally going to talk about some Christmas candy recipes – which I’ll still do this week – but the hubs needed some cookies to take into work and I worked up this Christmas Chocolate Orange recipe. It’s a fantastic recipe that tastes so much like the chocolate oranges many of us get or give on Christmas mornings. And you can even chunk up said chocolate orange to go into the batter for even more punch.
These were a hit at work and around the house, and would be a great Christmas cookie for exchange or setting out for Santa. Right by the Gingerbread Cookies! You can never have too many you know.
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Christmas Chocolate Orange Cookies

2 cups butter, softened

1/2 cup sugar
1 1/2 cups dark brown sugar

3/4 cup cocoa powder

2 Tablespoons Ultra Gel

3 eggs

2 teaspoons vanilla
4 cups flour
1 teaspoon salt

2 teaspoons baking soda

1 package dark morsels*

1 package mini semi sweet morsels

4-5 drops orange oil

1-2 Tablespoons milk (if needed)

Cream together butter and sugars until light and fluffy. Add cocoa powder and Ultra Gel and beat to incorporate. Add eggs one at a time, followed by vanilla. Combine dry ingredients and mix into creamed mixture a little at a time. Fold in chocolate and orange oil. Depending on how precise you measure you may need a little milk to get to the proper consistency. Don’t over beat.

Preheat oven to 350. Scoop dough by tablespoons onto a baking sheet and bake for 9-11 minutes. They’ll be puffy and dry to the touch. Move to a cooling rack for 2-3 minutes before consuming. Otherwise you’ll burn your tongue. 🙂

*A dark chocolate orange cut into tiny pieces can be used here and is excellent.

Grownup Gingerbread Cookies with Ultra Gel

Of the many things that say it’s Christmas time to me Gingerbread Cookies rank right up there with Frosty and Rudolph. I love ginger and gingerbread and, to be honest, my absolute favorite gingerbread cookies are these Ginger Snaps by Alton Brown. However, those are a ginger drop cookie, and as good as they are sometimes you need a lovely gingerbread that can be shaped, but isn’t so dry and hard that you can use it as construction material.

Enter my Grownup Gingerbread cookies. Why Grownup? Because these are serious gingerbread, people. They are made with dark brown sugar, and black strap molasses and a whole tablespoon of powdered ginger. We are not messing around with flavor here, but they are flavors that sometimes small children don’t care for. But fear not, the kids can still be involved in all the rolling and shaping and decorating (which my daughter thinks is the best part anyway) and then you can enjoy a wonderful ginger and molasses treat with your hot chocolate.

These start out as a nicely chewy cookie. If you want a bit more snap, just leave them on the counter to dry out for a day versus packing them into an airtight container.

Don’t forget to leave a few out for Santa. You know he knows his gingerbread!

Grownup Gingerbread Cookies with Ultra Gel

3 cups flour

1 Tablespoon ground ginger (The good stuff people!)

1 Tablespoon pumpkin pie spice (or 2 teaspoon ground cinnamon, and 1/4 teaspoon each ground cloves, nutmeg and allspice)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

2 Tablespoons Ultra Gel

3/4 cups dark brown sugar

12 Tablespoons butter, softened

1 large egg

2 teaspoons vanilla

1/2 cup molasses (blackstrap if you want a dark cookie, non blackstrap if you don’t like the flavor)

1-2 Tablespoons milk (as needed)

Royal Icing

2 pounds powdered sugar

1 Tablespoon Ultra Gel

5 egg whites*

1/2 teaspoon salt

1 teaspoon vanilla

Cookies:

Preheat oven to 350 degrees.

Combine dry ingredients and set aside. In the bowl of a stand mixer combine butter and sugar and whip until well combined. Add egg and mix well. Add vanilla and molasses and beat, scraping down sides at least once. Sift in dry ingredients and milk as needed to bring together into a soft dough.

Refrigerate for 15-20 minutes.

Roll dough into a sheet 1/4 inch thick. Punch out Christmas shapes with cookie cutters. Move shapes to a baking sheet, spacing 1 inch apart. Reroll scraps until they’re all used up or dough begins to toughen.

Bake for 8-9 minutes. Cool and set aside.

For icing:

Pour powdered sugar into the bowl of a stand mixer or a large bowl with an electric mixer on hand and mix lightly with salt and Ultra Gel. Make a well in the center. Separate eggs (Keep the yolks for pound cake! or custard!) placing whites in the middle of the dry ingredients. Mix just to combine then turn to full speed and whip for 3 minutes. You don’t want to over whip the icing because that can trap bubbles and make it hard to pipe later. Scrape down sides at least twice during this process. Add vanilla and mix.

Icing can then be colored (gel or powdered colors work better) and used immediately. Alternatively move to an air tight container and press plastic wrap against the icing before lidding and move to the fridge. This will generally keep in the fridge for upto a week.

*I recommend using pasteurized eggs and don’t fret at all about the fact these are raw. If you are concerned you can use pasteurized egg white mix or meringue powder in place.

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.

 

Happy Preparing for Thanksgiving Day

For our friend out of the US I know that tomorrow is just another Thursday, but for those in the US it’s Thanksgiving and here at Cornaby’s we certainly have a lot to be thankful for.

Today I’m making pies. I love baking and I love how much easier Cornaby’s products have made it to accomplish a lot of pie making in a short period of time. All this baking is not only fun, but it gives me a connection to a lot of people who won’t be with us this year. Those who are far away, and those who are close only in our hearts. So we’re thankful for them, and for good food and for family.

Now…on to the pies. Today has started with pumpkin, Black Forest pie and caramel apple cheesecake. Pumpkin cake is next on the list, followed by pecan bars and a couple of chocolate ganache pies. We’ll see if custard pies happen, just depends on how the rest of the afternoon goes.

So that gives us a lot of recipes to choose from as far as what I’m sharing today, but I think I’ll go with my take on the classic pumpkin pie.

Pumpkin Pie with Cornaby’s Ultra Gel

30 ounce can of Libby’s pumpkin (Or any other good quality pumpkin puree)

3/4 cups sugar

3/4 cups brown sugar

1 teaspoon salt

1 Tablespoon pumpkin pie spice

4 Tablespoons Ultra Gel

2 eggs

2 cans evaporated milk

2 unbaked 9 inch pie shells (I use this no fail recipe, which gives me 4 single crusts!)

Preheat oven to 425 degrees.

Line glass pie tins with crust, trim and flute edges. Set aside.

In a large bowl combine all filling ingredients in order listed. Whisk well after each addition. The final custard should be smooth and sweet. Divide custard between pie shells and put into the oven. I don’t often get over flow, but I do put a cookie tray on the rack under my pies to catch any drips during baking. Bake for 15 minutes. Then drop temperature to 350 degrees and bake for an additional 40-50 minutes until the custard sets and a knife inserted in the middle comes out clean.

Remove from oven and allow to cool. Serve with Ultra Gel whipping cream, ice cream or just eat it plain.

Yum!

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.