Tag Archive | Recipe

Homemade Pancakes with Ultra Gel

I love pancakes. When I was a little girl I remember finding a recipe for pancakes in a old cookbook. The cookbook was grey and fraying around the edges, and I used the recipe so often that I eventually memorized it. As yesterday was National Pancake day, or at least according to IHOP, I thought I’d share my recipe with you today.

I’ve adjusted the recipe a little over the years adding two key ingredients. I add a little bit of vanilla because yum, and some Ultra Gel because Ultra Gel helps to create a more tender pancake and makes it easy to freeze so you have pop up pancakes later! And really, who doesn’t love having breakfast breads on hand?

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Homemade Pancakes with Ultra Gel

2 cups flour

3 Tablespoons sugar

1 teaspoon salt

5 teaspoons baking powder

3 Tablespoons Ultra Gel

2 cups milk

1 teaspoon vanilla

6 Tablespoons unsalted butter, melted

2 eggs

Combine dry ingredients and mix well. In a separate container combine wet ingredients. Add wet ingredients to dry and mix just to combine. Cook pancakes by the 1/3rd cup on a hot (350 degree) griddle, flipping once. Serve with Cornaby’s Jams, Cornaby’s Syrups, Homemade Maple Syrup, or just eat as they are!

To Freeze: Arrange pancakes in layers separated with waxed paper in a gallon freezer bag. Freeze flat. Pop in the toaster to warm.

Chocolate Mint Poke Cake

Recently I was put in charge of a friend’s birthday party. This lead me to wandering through my cookbooks and Pinterest page looking for something fun and a little different. I ended up combining a few ideas and ending up at this chocolate mint poke cake. This is a fun cake which starts with a box cake mix, though you could apply the idea to your favorite scratch cake too. This is more a matter of method than specific recipe, though I like using my homemade recipes and Ultra Gel to create the best possible cake.

As a note the term poke cake applies to a lot of cakes where you poke holes in the cake while it’s warm and then pour something over the top meant to soak into the holes. Often this is a pudding or warm sauce. You want to be careful with poke cakes to use enough sauce to keep things moist and yummy, but not so much that the cake ends up a soggy mess.

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Chocolate Mint Poke Cake

1 box chocolate cake mix

Ingredients for cake mix + 2 Tablespoons Ultra Gel and 1/3 cup mint chips (opt)

1 batch Ultra Gel Hot Fudge Sauce

1 batch Thick Gel Chocolate Pudding

1 batch Ultra Gel Whipping Cream whipped with 3 drops green food coloring

Mint chips for garnish if desired

Process:

Make chocolate cake as per the box adding 2 Tablespoons Ultra Gel and 1/3 cup mint chips. After it comes out of the oven allow to cool for 10 minutes then punch with holes. I find it easiest to use the tail end of a wooden spoon.

Pour hot fudge sauce over the cake and allow to fill holes. Give 10 minutes to set.

Layer cool pudding on top of hot fudge sauce.

Layer colored whipping cream on top of pudding and garnish.

Keep cake in the refrigerator until ready to serve.

 

Cast Iron Skillet Cornbread

My husband doesn’t love cornbread. However, he adores me and I love cornbread. So for the last several weeks he has been working on creating the best cast iron skillet cornbread recipe possible. I am the taste tester, and I have to admit it’s a wonderful job. 🙂

We discovered a few important things in the testing process.

  • Make sure the cast iron is hot when you pour the batter in.
  • Always butter, not lard or shortening.
  • Ultra Gel makes the texture much better and hold moisture but means more buttermilk.
  • Honey or jam is good, but not required for consumption.

Cast Iron Skillet Cornbread

1 cup cornmeal

1/3 cup  flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

1 Tablespoon UltraGel (maybe a little more)

1 egg, beaten

1 cup buttermilk

1 spoosh vanilla

2.5 Tablespoons brown sugar

Butter for the skillet (or bacon grease!)

 Place 12” skillet in oven and heat to 400 degrees.   Mix dry team together, then mix wet team.  Just as pan is hot combine teams and add around a tablespoon of butter to the skillet.  Move it around to coat evenly.  Pour in batter and put in oven. Cook for 15 – 20 minutes or until lightly browned, the batter pulls away from the sides slightly and a toothpick comes out clean from the center.

Allow to cool for 10-15 minutes before flipping out onto a wooden board. Serve with toppings as desired.

Banana Chocolate Chip Muffins

Many years ago when I was in college at BYU my mother also worked on campus (we even took some classes together which is more fun than one might think). At least once a week we’d get big old muffins from the bookstore and eat at her office or on the go between classes. There was a decadent chocolate thing that we loved, but a close second place were the banana chocolate chip muffins topped with a creamy cream cheese frosting. The only problem with these muffins…well there were two… The were so big that eating a whole one could put a serious hurt on your caloric intake for the day and they dried out way too fast. These were an eat now or forever hold your piece kind of treat, and often I wanted to take half home and freeze it for tomorrow, but that just never worked.

These Banana Chocolate Chip muffins I’m sharing remind me of those muffins I got in school and the afternoons in Mom’s office. However, these are made with Ultra Gel and butter milk and so we’re able to back the calories down significantly, without giving up an ounce of flavor or moisture. They freeze great and you can choose to bake them from mini muffin size all the way up to a bread pan (just adjust your time to appropriate doneness), which is pretty darn cool.

So for Mother’s Day here is my mom’s Banana Chocolate Chip Muffins. (The recipe can also be found in the Ultra Gel Answer Book). Love you, Mom!

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Banana Chocolate Chip Muffins

1/2 cup shortening

2/3 cups sugar

2 eggs

1 tsp vanilla

3 Tablespoons Ultra Gel

2 cups flour

1 1/4 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/4 cup mashed overripe bananas

2/3 cup buttermilk

1 cup chocolate chips or mini chips

Beat shortening and sugar together for 3 minutes. Add eggs, vanilla and Ultra Gel and whip until light and fluffy. Add bananas and buttermilk. Stir in dry ingredients until just blended. Like all quick breads these muffins will peak if over beaten, so mix just until the flour is incorporated. A few lumps won’t hurt anything. Fold in chocolate chips. Fill greased and floured (or lined) muffin tins 2/3 full. Bake for 20-30 minutes until tests done. Let cool for 5 minutes then remove from pans. Cool complete. Eat immediate, or freeze. Particularly good with cream cheese frosting!

Fudgey Chocolate Chunk Brownies

A few nights ago Bunneh and I were catching up on some of our DVRed shows and just enjoying the evening. At a certain point I found myself wandering around the kitchen because I wanted… Something. Something really amazing, something I could make in a hurry. I mentioned this to Bunneh and he said, “So you want brownies too?”

And truthfully, yeah, I did. But I didn’t want just any brownie. I wanted homemade, from scratch, amazing brownie goodness that I could be eating within a half hour. When I have these kinds of cravings the place to go is the family cookbook. Yeah, the internet is all fine and dandy and everyone on Pinterest will tell you they have the best recipe for this or that, but the family cookbooks are always my go to source for culinary goodness. I am rarely disappointed, and this time was no exception. I found a fudgey chocolate chunk brownie recipe from my cousin and it was just the thing to sooth my craving. With a little bit of Ultra Gel to hold the moisture in we’ve been munching on the goodies for nearly four days, and that’s pretty good for a 9×9 inch pan and just the two of us. 🙂

Fudgey Chocolate Chunk Brownies

Fudgey Chocolate Chunk Brownies from Shaina Cornaby Sorensen

1/2 cup butter, softened

1 cup sugar

1 tsp vanilla

2 eggs

2 Tablespoons milk

1 Tablespoon Ultra Gel

1/2 cup flour

1/2 cup cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 cups chocolate chunks

Preheat oven to 350 degrees and prepare a 9×9 inch baking pan by greasing or lining with parchment and then greasing. Set aside.

Beat together butter, sugar and vanilla. Add eggs one at a time mixing between additions. Add milk and mix through. In a separate bowl stir together Ultra Gel, flour, cocoa, baking soda and salt. Add dry ingredients gradually to creamed mixture. Stir in chocolate chunks.

Pour batter into prepared pan (it’s a thick batter) and bake for 35 minutes or until toothpick comes out clean.

Serve warm with ice cream! Or cool and eat by the block!

Oatmeal Bread

Okay, so today I was totally going to share Poppy Seed Muffins with you. I have a note here in my schedule, make and blog about poppy seed muffins. So why aren’t we doing that? Well…it’s because I was hijacked by something so yummy and happy tummy making that I must push poppy seed muffins off a little and talk about this anyway.

This particular inspiration came, as many do, from the combination of my husband and his food hero Alton Brown. The husband part is that he and I have been working on adding good things into our diet and pulling back on some of the not so good. One of the things that comes up all the time in this discussion is oatmeal. Oats are good for you, they are high in fiber and types of fiber that help to carry a lot of unwanted stuff out of the body. I love oatmeal. My husband…not so much. He likes the FLAVOR of oats and oat products, but something about that texture just kills him.

So we were watching old episodes of ‘Good Eats’ and saw Oat Cuisine II, in which Alton makes one of our favorite things: Oat Waffles. But then he also makes a loaf of oat bread. And we pondered this option. Oats in bread. With some adjustments and some Ultra Gel, could we come up with a bread that had all the lovely benefits of oats without the texture problems?

I am very happy to say that the answer is a resounding yes. We can create a bread that is the best of both worlds. This recipe for oatmeal bread makes one large loaf, which is perfect for sandwiches, French toast, or just slathering with jam in a jiffy freezer jam and cheese and having as a late night snack. And with all the fiber it’s pretty close to guilt free, and did we mention it’s yummy? So with credit to Mr Brown for getting us started, here you go.

Oatmeal Bread

1 Tablespoon yeast

11 ounces bread flour, give or take (This will change based on your altitude and the weather, but start with 11 ounces)

1/3 cup oat flour

1 teaspoon salt

12 ounces cooked oatmeal at room temp (In my kitchen at a little under 5000 feet this is one batch of 1 cup oats to 2 cups water)

1/4 cup warm water

2 Tablespoons honey

1 Tablespoon olive oil

1 Tablespoons Ultra Gel

2 tsp good quality vanilla

1 egg

1 Tablespoon water

Combine yeast, bread flour, oat flour and salt and set aside.

Combine the cooked oatmeal, water, honey and olive oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture and combine thoroughly. (I did this in my stand mixer, though it can be done fairly easily by hand). Knead by hand or machine for 10 minutes, adding flour as needed. Dough will be slightly sticky but should not amoeba around the counter.

Remove dough to a lightly oiled bowl and cover with a slightly damp tea towel. Set in a warm place to rise until doubled in size, about one hour.

Punch dough down and shape into a 9×5 inch loaf. Cover and let rise 10 minutes. (If desired you can cover with plastic wrap and refrigerate overnight for an early morning bake).

Heat oven to 350 degrees.

Combine egg and water in a small bowl and brush the top of the loaf. Additional dry oatmeal can be sprinkled on top of the loaf if desired. Bake 50-60 minutes until bread is done through. We test with a thermometer and in Utah, 200-205 is perfectly done. Closer to sea level that temp should be higher and higher up that will drop to 195-200.

Remove pan from oven and allow to cool for 10 minutes. Remove loaf from pan and cool an additional 15-30 minutes before slicing.

Porcupine Meatballs

When I told my family we were having porcupine meatballs for dinner I’m fairly certain they envisioned something different than I did.  For me the thought of these meatballs is something linked very closely to my childhood.  This was one of the early dishes which I learned to make and was my introduction to the device known as the pressure cooker.  This isn’t to say that you MUST use a pressure cooker, as these meatballs can be made beautifully with a long slow cook (about 1.5-2 hours), but we often ended up deciding we wanted meatballs about 30 minutes before dinner, which meant needing a faster way to work.

A pressure cooker is a marvelous heavy duty pan which is built to hold heat well and to go through the process of heating and cooling quickly.  It traps moisture and steam until a certain pressure is attained, taking the temperatures inside much higher than could be reached without the cooker while keeping the food moist.  This is an excellent way to prepare meats with a lot of bone or connective tissue to get a moist, tender result.  For a lot of home chefs the pressure cooker is related to far too many tales of exploding crockery and danger and is avoided, but, trust me, used according to manufacturer’s recommendations they are wonderful.  As well these thick pans are great for preparing sauces which scorch easily, such as white sauce, and my 3 quart pressure cooker is about the best candy pot in my arsenal as it heats so evenly.

Soo…moving back to the recipe, this is a simple meatball with a tomato soup sauce which goes well with rice, pasta or, my favorite, mashed potatoes.  We served it with a combination of mashed potatoes and sweet potatoes with green beans on the side.  Almost like a deconstructed shepherd pie.  For me this will always be comfort food and remind me of those first days cooking while standing on a chair.  How else do you reach the stove when you’re young and short?

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Porcupine Meat Balls

From the Cornaby Family cookbook with a few modifications

1 1/2 lb ground beef (or combination of ground beef and ground turkey)

1/2 cup uncooked brown rice

1 tsp salt

1/2 tsp pepper

1 Tbl minced onion

1 Tbl Ultra Gel

1 egg (or 1/4 cup water)

1 can tomato soup

1 cup water

Combine meat, rice, spices, onion and Ultra Gel.  Shape into small balls.  Heat soup and water in heavy pan or pressure cooker.  Add meat balls.  Cover and simmer for 1 1/2 hours or pressure under 15 lbs pressure for 10 minutes.  Serve with rice, pasta or potatoes.  Yield: 6 to 8 servings.