Tag Archive | Food

Adding Ultra Gel to Cookie Dough

For many people Christmas is the time when cookies take over. There are cookie exchanges and count downs and family favorites shared with the ones we love. These days I never make a cookie without adding Ultra Gel. I’ve talked about the reasons for this before, but to review:

1: Adding Ultra Gel holds moisture in the baked cookies so they will last longer. This is very important with cookies which are being shipped, or made ahead of time for Christmas parties.

2: Adding Ultra Gel allows you to freeze baked cookies and have them thaw beautifully with a nice chew and good moisture.

3: Adding Ultra Gel allows you to freeze cookie dough to give as gifts or to have on hand for quick baking.

4: In some recipe Ultra Gel can fully replace the egg to help with allergies or other concerns, while keeping the dough balanced and tender.

Cookie balls

So there are all the reasons for using Ultra Gel in your cookies, or at least some of them. However, the bigger question is often how to figure out how MUCH Ultra Gel to add. It is true that too much Ultra Gel can actually steal moisture in a very dry cookie (such as lace cookies or shortbread), but a little practice and you’ll know exactly how much for each recipe. My general rule of thumb is that I add one Tablespoon of Ultra Gel and 1 teaspoon of additional water for each egg in the recipe. If the recipe has pumpkin, applesauce or other very wet ingredients in it then I do not add the additional water. If the recipe is a dry cookie like a shortbread then I add 2 teaspoons of water per Tablespoon of Ultra Gel. This isn’t a perfect measure for every recipe out there, I’m sure, but gives you a good place to start!

Now, I have cookie to make. Who’s with me?


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.

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.

National Ice Cream Day

So today is not only National Junk Food Day but also National Ice Cream Day. Personally I find Ice Cream day more appealing so we’re going to focus on that. Now, I lost track of my days and didn’t realize today was an Ice Cream holiday until about 30 minutes ago. So this is going to be a two part post. This part is just going to talk about making ice cream and some recipes we’ve done before. On Friday I’ll post pictures of the ice cream I’m making today as it needs about 10 hours to let all the flavors come together before churning and we’re celebrating Pioneer Day on Friday so it’s the perfect time to share. I know, I can hear you going, 10 hours?!? I don’t want for any food 10 hours. Well, make this an exception because Ice Cream which is allowed time to sit and bring out flavors before churning is phenomenally awesome.

However, for those who want something a little faster I’ll direct your attention to a previous post on this subject using Ultra Gel and a cold ice cream starter to get a beautiful blackberry ice cream.

And here I’ll share another recipe for what is called a no churn ice cream. In this case you don’t need an ice cream machine of any sort, just a good stand mixer, or a whisk if you don’t mind stirring for a while!

ice cream

No Machine Vanilla Ice Cream

1 pint whipping cream

1 Tablespoon Ultra Gel

1 (14oz) can sweetened condensed milk

Scrapings of one vanilla bean or 2 tsp vanilla extract (You can use other flavors as desired)

Whip cream and Ultra Gel until stiff peaks are formed. Fold in condensed milk and vanilla. Don’t be too vigorous with this or you’ll deflate the cream. move to a freezer save container and freeze hard. Serve! It’s amazing how much flavor you get with this version and the Ultra Gel helps to keep the crystal formation very fine so you get a better mouth feel.

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.

Tender Buttermilk Biscuits

May 14 was National buttermilk biscuit day. Not that I need a particular holiday to celebrate buttermilk biscuits, but it does amuse me that there is a national buttermilk biscuit day. Actually there are a lot of national food holidays, but that’s beside the point. This one reminded me that it’d been a couple months since we’d last had biscuits and I had a nice 15 bean soup bubbling on the stove which would go nicely with said biscuits, so I whipped up a batch.

I love these buttermilk biscuits. They come together easily and the Ultra Gel helps to keep them tender and moist. My boys decided they were perfect for sopping up the dregs of the soup and I really have to agree. As well if you double the sugar these make a great base for a biscuit strawberry shortcake, but we’ll talk about that later.

Buttermilk Biscuit

Tender Buttermilk Biscuits

1 1/3 cups flour

1/3 cup cake flour

2 Tablespoons Ultra Gel

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 Tablespoon sugar

1/4 cup shortening

1/4 cup butter, cut into small pieces

2/3 cups buttermilk

Preheat oven to 425 degrees. Combine dry ingredients in a medium bowl. Cut in shortening and butter until mixture resembles coarse meal. Add the buttermilk all at once and let stand for 1 minute. Stir just until the dough forms a ball. Turn onto a lightly floured board and knead about 12 times to form a very soft dough. Pat or roll 1/2 – 3/4 inch thick. Cur into rounds. Place on ungreased baking sheet and bake for 12-15 minutes until golden brown.

Soft Chocolate Chip Cookies with Thick Gel

Today (May 15th) is National Chocolate Chip Day. This whole food holiday thing always amuses me, but the very most when the food in question is something I really love, and chocolate chips are something I really love.

So in pondering a recipe to share for such a wonderful food holiday I went back to the classic chocolate chip cookie. What I want in a chocolate chip cookie is a delicate balance of a crisp edge that gives with a satisfying chew and a soft chocolatey center. Then, just to make things hard, I want a cookie that I can keep over night or freeze while maintaining the same qualities because as much as I love my chocolate chip cookies I know better than to eat the whole batch at once. With all of this in mind I went to work with a few adjustments to the recipe, again. Often I put Ultra Gel in my cookies and I do love what it does, but this time I worked with Thick Gel. I get the cookie I want and a cookie that will keep, all good things in my book. And I’m never unhappy to find another recipe to use Thick Gel in. :)

Chocolate Chip Cookies

Soft Chocolate Chip Cookies with Thick Gel

2 1/4 cups flour

1 teaspoon baking soda

2 teaspoons Thick Gel

1/2 teaspoon salt

3/4 cup brown sugar, packed

3/4 cup sugar

2/3 cup unsalted butter, soft

1 large egg + 1 egg yolk

1 tsp vanilla

1 bag chocolate chips (I prefer semi-sweet, but if milk chocolate is your thing I’m not judging)

In a medium bowl combine flour, baking soda, Thick Gel and salt and set aside. Cream together the butter and both sugars until light and fluffy. Seriously, give it 3-4 minutes, even as many as 10, light and fluffy! Add egg, additional yolk and vanilla and mix well. Add dry ingredients in three batches, mixing to combine. Fold in chocolate chips. Now the hard part: put the whole thing into the fridge for at least 30 minutes. Some folks will say as long as overnight. I personally don’t like that and find the resulting dough to be very stiff to work with without getting much benefit from that much chilling. Preheat oven to 325 degrees. I like these cookies big so I use a two ounce disher and can put about 8 per batch. Bake cookies for 12-14 minutes until just barely golden brown around the edges. Allow to cool on the pan for 2 minutes and then remove to cooling racks. Serve warm, or cold, or freeze any option is a good one!