Tag Archive | Holidays

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.

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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.

Decadent Devil’s Foodcake

This month two of the wonderful men in my life (our oldest boy and my husband both have birthdays), additionally two of our good friends have April birthdays. So this weekend we did an Easter and birthday celebration! For this celebration it was decided that we needed the cake of all cakes (according to my husband) a dark, decadent, devilish Devil’s Foodcake. We love this cake. It’s rich and moist and can easily be frozen so you can enjoy it over an entire week. It’s a devil’s foodcake that goes hand in hand with chocolate icing, or cream cheese icing or butter cream or can just be eaten plain. Just make sure you get all the crumbs!

The original recipe started with our hero Alton Brown, but it’s undergone a few changes including the addition of Ultra Gel for that freezing and staying power I mentioned before.

And yes…one of these cakes is a bunny! It’s Easter, there has to be a bunny!

Decadent Devil’s Foodcake

1 cup boiling water

4 ounces dutch-process cocoa

8 ounces brown sugar

2 ounces molasses

4 ounces cake flour

6 ounces flour

1 teaspoon baking soda

1/2 teaspoon salt

3 Tablespoons Ultra Gel

1/2 cup oil

1/2 cup applesauce

4 1/2 ounces sour cream

2 large eggs

2 egg yolks

Preheat oven to 325 degrees. Grease and lightly flour a 9×13 inch baking pan.

Whisk together boiling water and cocoa powder until well combined. Let sit for at least 5 minutes.

Combine sugar, molasses, flours, baking soda, salt and Ultra Gel in the bowl of a stand mixer. Mix well. In a separate container combine oil, apple sauce, sour cream, eggs and egg yolk. Add oil mixture to cocoa mixture. With the mixer on low add chocolate mixture to dry ingredients. Beat for 30-45 seconds. Scrape down the sides and beat for an additional 30 seconds.

Pour batter into prepared pan and bake until the cake springs back when lightly pressed 30-35 minutes.

Let cool in pan for at least 10 minutes before depanning (if desired). Top with icing or serve with ice cream, or both, we won’t judge!

Emergency Sugar Cookies

These were not the Valentine’s sugar cookies that I was going to share with you this week. I have a recipe for kick butt sugar cookies. They’re thick and chewy and hold shape beautifully and freeze and if they get dried out you use them for cookie crumb on the bottom of a cheesecake. I intended all those things. Then this week totally got away from me and I found myself in a sugar cookie emergency as I had to have cookies for an activity on Wednesday no matter what. Now…I pondered just pushing through said sugar cookie emergency and still making the original recipe today, but, truth told, the emergency sugar cookie recipe is also kick butt. So after much pondering today you’ll get my emergency sugar cookie recipe, which is a go to, works-every-time, learned to make them when I was 6 recipe, and then we’ll do a surprise flash back next week and give you the roll out version.

Soo…as I was saying, these sugar cookies are fast and phenomenal. They are wonderful to eat plain, are a perfect base for fruit pizzas, frost like a dream or can be rolled in sprinkles, nuts, powdered jello or colored sugar for many different effects. They freeze well either as dough balls, large rolled in sprinkles logs or after baking. As well our sugar cookies strike the perfect balance between the camps of crispy cookie and chewy cookie with a crisp buttery edge and a rich chewy center. And the batter only takes about 15 minutes to whip together and you’re good to go, talk about an ideal cookie.

One of my other favorite things about this recipe is how kid friendly it is. It’s simply enough that even very young children can help make the dough, and everyone can get involved when it comes to decorating whether you’re topping it with fruit or frosting, sprinkles or M&Ms.

Quick Sugar Cookies

1 cup butter, soft

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 Tablespoons Ultra Gel

2 1/4 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1/2 tsp baking soda

Preheat oven to 325 degrees. In a stand mixer combine the butter and sugar and whip until light and fluffy. Add egg and vanilla and mix well. In a separate bowl combine all dry ingredients and stir well. Mix dry ingredients into creamed mixture until thoroughly incorporated. If serving plain scoop by tablespoons onto cookie sheets and bake for 10-12 minutes until edges are golden brown. For other uses chill the dough for at least 15 minutes to make it easier to work with. For fruit pizzas scoop into 3 ounce balls and place on cookie sheets. Bake for 15-18 minutes until edges are golden brown. Allow to cool on tray for 3 minutes before moving to cooling racks. For sprinkle covered cookies, scoop by tablespoons and roll into a ball, roll the ball in desired topping and move to cookie sheet (If you are worried about the topping making a mess you can line your cookie sheet with parchment paper). Cook for 10-12 minutes until done through. To freeze: either scoop dough into balls and freeze individually before moving to a freezer bag, or form into long logs, roll in sprinkles and then roll in waxed paper and aluminum foil. Date and freeze. Good for upto 3 months.

Buttercream Icing

1 cup butter, soft

1 tsp vanilla

1/2 tsp salt

2 Tablespoons Ultra Gel

3-4 cups powdered sugar

milk or cream as needed to achieve desired consistency

In a stand mixer combine butter, salt, vanilla and Ultra Gel with 1/2 cup powdered sugar. Beat until very thoroughly combined. Scrape down sides and beat an additional 30 seconds. Add additional powdered sugar to reach a spreadable or pipable consistency. Thin if needed with milk or cream. Color and get to icing! (This recipe is excellent for cake as well, though sometimes I’ll add a Tablespoon or two of Jam in a Jiffy raspberry jam for flavor and color and it’s excellent!)

Clam Dip

It’s a funny thing how long it can take to learn all the things that your sweetheart likes or dislikes when it comes to food. After nearly 7 years together I have just learned that Bunneh loves clam dip. I’m still not sure how I missed this, but there you have it. So for our New Year’s celebrations I decided to make clam dip for Bunneh. It’s actually a fairly straightforward recipe, but one that can be pretty heavy and calorie laden. With a little work I came up with substitutes and a bit of Ultra Gel to give the clam dip hold and was told the end result was awesome. As it’s all gone today I must concur.

Clam Dip

Clam Dip

8 ounces light cream cheese, room temperature

1/2 cup light sour cream

7 ounces minced clams, drained (juice reserved)

salt and pepper to taste

2 teaspoons Worchestershire sauce

3 teaspoons lemon juice

1-2 teaspoons garlic powder (depends on how garlicky you like it)

1/4 cup clam juice from drained clams

2 Tablespoons Ultra Gel

Combine soft cream cheese and sour cream and mix well. Add clams, worchestershire sauce, lemon juice, garlic powder and clam juice and mix well. Whisk in Ultra Gel. Allow to stand in the fridge for 30 minutes to let flavors ripen, over night is even better. Serve with potato chips! (Little Girl ate it with a spoon).

Creamy Peanut Butter Pie

Peanut butter. What a lovely thing. A roasted, ground nut (technically a legume) full of good fats and is a good source of plant-based protein. Even better, according to the local news, as the price of other proteins continue to rise the price of peanut butter is dropping.

So this lead me to thinking about all the things I like peanut butter in. It’s great in a sandwich with one of Cornaby’s Low Sugar jams, or as the base for a lot of cookies. And, peanut butter bars with chocolate frosting is one of my favorite guilty pleasure. Thai food wouldn’t be the same without the peanut butter sauce. However, perhaps the pinnacle of peanut butter buttery is the peanut butter pie…or maybe that’s just the fall weather talking. It gets cold and crisp out there and I think pies. I can’t help myself and peanut butter pie is a decadent treat slightly off the beaten pie path.

When it comes to a Cornaby’s peanut butter pie we are referring to a pie with a chocolate cookie crust (can be homemade or purchased) and a very light and creamy center topped with chocolate pieces. I’ve also drizzled a peanut butter pie with peanut butter sauce in the past, but I found that was too much peanut butter to my chocolate. A chocolate drizzle works much better. The recipe here is for a 9 inch pie pan, but you can also very effectively make this pie in a 9×13 inch dripper pan. The biggest difference that makes is that the filling to crust ratio is more in favor of the crust and less to the filling. Either way it’s really yummy, fun for any seasonal party from Halloween, to Thanksgiving and Christmas! Choose a gluten-free crust, or omit the crust and you have a gluten-free dessert.

Remember to top with Ultra Gel Whipping Cream for the best stability in the fridge or on the counter!

peanut butter pie

Cornaby’s Creamy Peanut Butter Pie

1 (9 inch) chocolate cookie pie crust

1 (8 oz) pkg light cream cheese, softened

½ cup creamy peanut butter

½ cup powdered sugar

1 tsp salt

2 Tbsp Ultra Gel

2 tsp vanilla

2 cups whipped cream (Ultra Gel recipe below)

Chocolate shavings or sauce

In a stand mixer, or with an electric mixer, combine cream cheese and peanut butter until thoroughly combined. Add powdered sugar, salt, Ultra Gel and vanilla and beat until smooth. Fold in whipped cream and pour filling into prepared pie crust. Top with additional cream and chocolate shavings. Refrigerate for at least an hour before serving.

Ultra Gel Whipping Cream

1 pint whipping cream

1/2 cup powdered sugar

1 tsp vanilla

2 tsp Ultra Gel

Combine all ingredients and whip until thick and creamy. Refrigerate until ready to use.

Cornaby’s Apple Pie Bars and Perfect Pie Crust

When it comes to fruit filled pies there are many opinions about how much pie crust there should be in relationship to how much fruit filling. My sweet husband is a filling man. He wants a thick layer of fruit filling and enough crust to carry it along. I’m more of a middle ground girl. I want enough pie filling to be interesting but I hate it when all my fruit filling spills out of my crust because there’s not enough crust or the pie crust is too weak.

This is where apple pie bars, or other slab pies really, enter in. This recipe takes advantage of the Apple Pie Filling recipe we gave you a bit ago for a wonderful pie filling that bakes up perfectly, and uses Ultra Gel to help give tenderness and hold to a flaky, buttery crust. This recipe cooks very evenly and the resulting pieces keep the apple pie filling in place and are the perfect eat with one hand breakfast! For a lovely compliment try a little caramel ice cream or a poof of Ultra Gel Whipping Cream.

apple pie bars

Cornaby Apple Pie Bars

6 cups all purpose flour

1/2 tsp baking powder

2 tsp salt

2 Tablespoons Ultra Gel

1 cup cold butter, cut into cubes

1 cup shortening

3/4 cup water, + a little as needed

2 quarts (4 -4.5 cups) apple pie filling

egg white

Combine flour, baking powder, salt and Ultra Gel, mix well. Add butter and shortening and cut into dry ingredients until the consistency of coarse meal. Add 3/4 cups ice water and toss until water is incorporated. Add additional water if necessary to bring dough together. Turn out and knead 5-10 times. Do not over knead. Split into two pieces and refrigerate for 15 minutes.

When cooled roll out the first piece of pie crust large enough to form to the bottom and sides of an 11×17 inch jelly roll pan. Transfer dough to pan and trim sides. Prepare top pie crust as bottom crust. Fill bottom with prepared apple pie filling, add top crust and crimp edges to seal (use a little water or milk if needed, but generally the dough sticks together really well). Whip egg whites to a froth and brush pastry surface. If desired sprinkle with coarse sugar or cinnamon sugar. Vent top crust by making decorative holes with a sharp knife. Bake at 400 degrees for 15 minutes until top begins to brown. Lower temperature to 350 degrees and bake another 30 minutes. Remove from oven and let sit 10 minutes before serving. Refrigerate anything that doesn’t get eaten the first night and serve cold for breakfast!