Homemade Pop Tarts with Cornaby’s Jams

Here at Cornaby’s we’ve been whipping up some amazing new jams including Apple Pie and Cherry Pie gourmet jams. I had a bottle of the Apple Pie jam sitting in the fridge and in a moment of dessert inspiration decided to make homemade pop tarts. How hard could it be?

The answer? VERY simple. This is a recipe anyone can do and it would be perfect to make with your kids as well. All you do for these homemade pop tarts is buy a box of puff pastry dough (available in your grocer’s freezer section) and let it thaw. Cut each sheet into nine squares. Fill the squares with a generous dollop of Apple Pie (Or Cherry or Raspberry…or…) jam and cover with a second square. Seal the edges and bake.

Store bought pop tarts are on notice…this homemade version is amazing!

Homemade Pop Tarts with Cornaby’s Jam

1 box (2 sheets) puff pastry dough, thawed

1 bottle Cornaby’s Apple Pie Jam

Roll out puff pastry and cut into nine squares per sheet. Dock squares with a fork to allow for steam to escape. Put 1-2 teaspoons, or a little more, of Cornaby’s Apple Pie jam in the center of 9 squares. You want the center to look full, but not so full that you can’t seal the edges. Place a second square on top of each pop tart and seal edges with your fingers. Move to a baking sheet and bake at 400 degrees for 20 minutes until brown and puffy.

Top with a powdered sugar glaze if desired.

Vanilla Peach Freezer Jam – With Jam in a Jiffy

Around here this was a good year for peaches, but also a very busy fall. Therefore, I ended up freezing off some of my peaches for use later. Well…yay for later! A big bag of peaches, I sliced them and weighed them out in two pound bags, one bag of jam in a jiffy and a teaspoon of very good vanilla extract. So easy and here’s a jam that elevates everything it goes on. It’s a particularly good dessert jam to pour on cakes, waffles, crepes and to fill breads with. Who says you can’t have fall flavors in the middle of January?!?

Vanilla Peach Freezer Jam

2 pounds frozen peaches

1 bag Cornaby’s Jam in a Jiffy

1 teaspoon vanilla

Let frozen peaches thaw and drain off the liquid. DON’T discard it. Crush fruit and add Jam in a Jiffy. Stir well. Add vanilla and mix to combine. Allow mixture to sit for 3-5 minutes. As needed add back in peach juice until you reach the desired consistency.

Jam can be refrozen for up to 3 months. Refrigerated for 1-2 weeks. Or eaten immediately. We won’t judge.

Refrigerator Lemon Rolls with Ultra Gel

January can sometimes be a hard time of year. It’s full of new beginnings, but also tend to be a little grey and cold and pregnant with that feeling that you’re really waiting for the new year to get started.

When I’m feeling this way one of the comfort foods I reach for are lemon rolls. I love this particular recipe for lemon rolls because it can be made and baked all in one day, or it can be refrigerated for up to five days after adding the first batch of flour. I’ve even been known to split the batch and bake some now and some later, and I love that flexibility!

Ultra Gel plays a leading roll in these rolls as it holds the moisture in the sponge (refrigerator state) stage and in the baked rolls to keep them soft longer. Use a fresh lemon in the lemon sugar for an amazing punch of flavor. Citrus is on sale this time of year and the lemons you get are fresh and just a little sweet and beautiful.

Refrigerator Lemon Rolls with Ultra Gel

1 (12 ounce) can evaporated milk

1 cup hot water

1 cup sugar

1/2 cup soft butter

2 teaspoons salt

4 eggs

4 Tablespoons Ultra Gel

2 Tablespoons yeast

2 teaspoons sugar

1/2 cup warm water

8-9 cups bread flour

Lemon filling:

1 cup sugar

grated rind of one lemon

1 Tablespoon fresh lemon juice

Combine yeast and 2 teaspoons sugar in 1/2 cup warm water and allow to proof for 10-15 minutes. Combine evaporated milk, hot water, sugar, butter and salt in a large bowl. Add 4 cups flour and mix well. Add eggs, Ultra Gel and yeast mixture and combine. At this point you can cover the sponge with plastic wrap and refrigerate for up to 5 days. When ready to use (or immediately) remove from refrigerator and bring to room temperature. Add additional flour until you have a soft, slightly sticky dough.

Let rise until double.

Divide into 4 portions and roll out as desired, filling with lemon filling or cinnamon and brown sugar. Shape as desired.

Let rise until doubled.

Bake at 400 for 10-15 minutes.

Top with powdered sugar icing.

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.