Tag Archive | Thick Gel

Apple Syrup

Fall and winter are wonderful times to find apple juice and ciders on great sale and a great time to make a batch of apple syrup. Apple syrup is wonderful on Dutch babies, pancakes and waffles, but it’s also a great glaze for ham and pork chops! Sweet and spicy with just a little kick and adding Ultra Gel keeps it thick and rich for weeks (if it lasts that long!).

apple syrup

Apple Syrup

4 cups apple cider

2 Tablespoons unsalted butter

1 Tablespoon brown sugar mixed with 2 Tablespoons Ultra Gel (or 1 Tablespoon Thick Gel)

2 teaspoon vanilla

½ teaspoon pumpkin pie spice

Mix together brown sugar and Ultra Gel until well combined.

In a heavy sauce pan combine all ingredients, whisking until smooth. Bring to a boil. Turn down heat to medium and cook for 20-25 minutes until cider reduces and desired thickness is reached. Serve warm or pour into a container and refrigerate.

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Vanilla Ice Cream Base

Note: This was supposed to publish last week. Technology and I had a falling out, so I apologize to anyone who was miffed it didn’t show up, but I think we’re good now.

When it comes to homemade ice cream I think it is vital that everyone has a really really good vanilla ice cream base. Not only because vanilla ice cream is yummy on its own, but also because once you have a good vanilla base you can add all sorts of stuff to it to make a million flavors. But if your base isn’t good it doesn’t matter how many beautiful raspberries you add, or chunks of double brownie it just won’t have the quality you want.The Thick Gel in this recipe helps to create a really smooth ice cream that freezes with small crystals to retain a superior mouthfeel.

So…that said here is my favorite recipe, for now, for vanilla ice cream base.

vanilla ice cream

Vanilla Ice Cream Base

2 cups half and half

1 cup whipping cream

1 cup white sugar

3 Tablespoons Thick Gel (5 Tablespoons Ultra Gel)

2 Tablespoons peach jam (I use my Jam in a Jiffy Jam. And yes it needs to be peach as that flavor is very delicate and highlights the vanilla. If you don’t have peach then omit entirely. The flavor won’t be as rich, but it will work out)

1 vanilla bean, split and scraped

1 teaspoon vanilla extract

Combine sugar and Thick Gel and mix thoroughly. Move to a large saucepan and combine with all remaining ingredients. Stir well to make sure all ingredients are completely integrated. Warm over medium heat until mixture just starts to thicken. You need the heat to activate the Thick Gel but you do not want to boil the mixture to avoid scorching. Remove from heat and pour into a container. Refrigerate over night. Remove vanilla bean before pouring mixture into a churn and processing as per manufacturer’s directions.

When it comes out of the churn the ice cream will be soft. This is the perfect time to stir in any extras you want, then move the ice cream to the freezer for at least 4 hours before serving.

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!

Blueberry Buckle with Thick Gel

I often get asked what kinds of things you can use Thick Gel in. The answer is pretty much anywhere that you’d use cornstarch in the same proportion, but with better results. Thick Gel is a wonderful cornstarch that has a beautiful set. Thick Gel products can be frozen, refrigerated and canned with beautiful results helping you to keep food better longer.

Today’s recipe is a little different though. This is a Blueberry Buckle which usually has cake flour in it. The difference between cake flour and all purpose flour is that cake flour generally has a lower protein content and is more easily dispursed, this is a combination of the grain type and the grinding method. However, with a little help from Thick Gel we can make our own cake flour substitute that give us the benefits of cake flour with the additional benefits of Thick Gel. It’s a win win.

Cake flour replacement recipe:

1 cup of all purpose flour – 2 Tablespoons + 2 Tablespoons Thick gel. Sift well and use anywhere cake flour is called for.

So getting back to our buckle, this recipe uses the rest of the blueberries I had on hand from last blog’s recipe and adds some ginger for kick, all poured into a 9×9 square or 10 inch round pan and cooked up into a beautiful breakfast cake. Well, breakfast, lunch, late night snack…anytime you want a hit of blueberries and tender cake. This is pretty good warm with a little milk poured over it too or a side of ice cream and all with blueberry antioxidants and flavor. Yummy!

Blueberry buckle

Blueberry Buckle with Thick Gel

3 1/2 cups all purpose flour

1/2 cup Thick Gel

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

2 ounces unsalted butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1/2 cup milk

3-3 1/2 cups blueberries

Streusel:

1/2 cup sugar (this is also really good if you do 1/4 cup sugar and 1/4 cup brown sugar)

1/3 cup cake flour mixture

1/2 tsp nutmeg

1/2 tsp candied ginger, well chopped

2 ounces unsalted butter, chilled and cubed

Make streusel by combining the sugar, flour, nutmeg and ginger. Add the butter and work in with a fork until it reaches a crumb texture. Set aside.

Preheat oven to 375 degrees.

In a medium bowl combine flour, Thick Gel, baking powder, salt and ground ginger. Set aside.

In a stand mixer beat together the butter and sugar until light and fluffy. Add the egg and beat well. Add 1 tsp vanilla and mix. Alternate adding dry mixture and milk until all in incorporated. Again, this is a quick bread method so don’t over mix. Fold in blueberries and pour into a baking dish which has been sprayed with non stick spray or greased.

Sprinkle streusel mixture on top of the cake and bake for 35 minutes until golden brown. Test with a tooth pick and remove from oven. Cool 10 minutes before depanning and serving.

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!

Brown Sugar Peach Pie Filling

This last weekend I was lucky enough to find some beautiful peaches at one of the local farms up here. I bought a half bushel (abt 22 pounds) and brought it home to a happy household. Naturally we had to do some taste testing so several of the peaches were immediately devoured, they were scrumptious, then I got down to some serious canning.

My first goal was some peach jam as I was all out from last year, but I wanted something a little different. So I made my jam with Jam in a Jiffy, but I added 2 tsp vanilla and 2 tsp pumpkin pie spice to each 2 pound batch. OH MY GOODNESS, so much yum! It’s a perfect fall flavor and delicious on toast, or waffles, or french toast, or crepes, or cake or on a spoon. So if you like peach, make sure you pick up a bag or three of Jam in a Jiffy and get your peaches jammed! (This is a particularly good way to save your fruit if you have peaches that have a little bruising or are a little old.)

Now, the rest of the box I turned into bottled Peach Pie Filling, but again I wanted something a little…richer, because really how can pie filling ever be too much? Don’t answer that question please. But I used our Thick Gel thickened Peach Pie Filling, which is approved for canning, and swapped out part of the regular sugar for brown sugar. Oh my holy pie! This stuff is gonna make me very very popular come Thanksgiving! For one bottle I was a little short on fruit, so I added some thawed blueberries and adjusted my thickness a little. So I’m thinking a peach blueberry tart is on the schedule too.

I use Thick Gel in my pie fillings, even though both Thick Gel and Ultra Gel WILL work. Thick Gel has a little bit smoother final set, which I prefer for pies and by the pound it’s a little cheaper. Since my pie filling is done in large batches and must be cooked anyway this means it’s a little more economical to use Thick Gel as well. Just remember that the two are not always interchangeable. Thick Gel MUST be cooked and Ultra Gel CAN be cooked, but will also thicken cold liquids.

So what’s your peachy delight?

Brown Sugar Peach Pie Filling

For seven quarts:

6 qts. (24-26 cups) peeled sliced fresh peaches/apricots or nectarines

1 c. lemon juice (Do not use fresh lemons. Bottled lemon juice has a consistent pH which is what we are looking for here)

water as needed

3 cups brown sugar

3 cups white sugar

1 1/2 c. Thick Gel (2-2 1/2 c Ultra Gel)

2 t. nutmeg (opt)

Combine peaches and lemon juice in large bowl. Sprinkle 3 cups sugar over peaches and let stand for 30 minutes. Drain accumulated juice, reserving peaches, and add water to equal 5 cups. Combine remaining sugar with Thick Gel. Add to juice and stir well. Bring to a boil over medium heat, stirring constantly. Stir in nutmeg and gelatin. Fold in reserved peach slices and continue to cook until thick and bubbly. Immediately fill jars with mixture, leaving 1/2″ headspace. Adjust lids and process immediately in water bath canner for 35 minutes (sea level).

Thick Gel versus Clear Gel

For today’s blog we’ve gone back to the mail pile and some of the questions we’ve received lately.  With it being canning season this is one that I’ve received often.

‘I have a recipe which calls for Clear Gel.  Is that the same as your products?’

It’s a good question and one which can be the source of a lot of confusion.   There are a lot of starches out there in the food business – literally hundreds of them – and each starch is good for different things.  There are some starches which are so specialized that the only thing you can do with them is make fudgepops and others, like general corn starch, which can be used in a wide variety of applications.  When we first got into the starch business Clear Gel was the starch we started working with and we found that it works pretty well, but there were still some things we weren’t happy with.  We wanted a non-GMO, gluten-free cooked starch which would have a great consistency, no flavor and would hold up to being frozen, fridged or canned with.  Clear Gel can do some of these, but it’s inconsistent when it comes to flavors, colors and lumping.  So we went back to the drawing board and developed Thick Gel.

Thick Gel

Thick Gel is a type of cornstarch, but unlike traditional thickeners it has all those qualities we were looking for.  It’s non-GMO and gluten free, safe to use when making preserves which will be fridged, frozen or bottled and disperses very easily either mixed with a little bit of water or the dry goods in a recipe.  The consistency and sheen is lovely and all in all we’re really happy with the results.  Unlike its sister product, Ultra Gel, Thick Gel needs to be cooked with the thickening power of the starch kicking in at about 180 degrees.  So it does NOT have to be boiled hard, just brought upto temperature.  In any recipe calling for Clear Gel, Thick Gel can be substituted in a one to one ratio.  Give it a try.  We think you’ll love the results!

Jana

Thick Gel can be found in local Utah Grocery stores, or online at Amazon or the Cornaby’s Shop.