Tag Archive | Ultra Gel

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.

Brown Sugar Banana Bread

When one has a toddler it’s often hard to figure out exactly what they’ll eat on any given day. For example one day bananas may be all the rage and the next day they’re just, well, in the words of my toddler, “No nana, mama.” Naturally this happens the most when I’ve purchased a big bunch of bananas.

Now there are lots of things you can do with a bunch of bananas which are quickly getting overly ripe. We’ve looked at a few of those options including banana cake and muffins, but I realized I haven’t shared my favorite recipe for banana bread! And so in the spirit of saving toddler rejected bananas here is one of my favorite banana bread recipes, brown sugar banana bread, rich and thick and decadent, and even a little bit healthy. Who could ask for more?

brown sugar banana bread

Brown Sugar Banana Bread

2 eggs

1/2 cup buttermilk

1/2 cup oil

1 cup mashed bananas (about 3-4 medium bananas)

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

1 3/4 cups flour

2 Tablespoons Ultra Gel

1 teaspoon baking soda

1 teaspoon salt

Preheat oven to 325 and prepare a 9×5 inch loaf pan with cooking spray. I often split this into two smaller pans as well. If your oven is known for spotty temperature this helps keep the cooking even.

In a large bowl (or stand mixer) combine eggs, buttermilk and oil until creamy yellow. Add in banana, sugars and vanilla and mix until incorporated. In a second bowl combine dry ingredients and mix well before adding into creamed mixture. Combine until just mixed, do not over beat. Pour into greased pans and bake for 60 minutes. Start checking at 55 minutes using a toothpick. When baked through remove from oven and allow to sit for 10 minutes before tipping out.

Brownie Cookies

About a week ago I was having a night filled with serious chocolate cravings. However, I didn’t just want any old chocolate bar I wanted brownies. Fudgy and chewy and decadent. It sounded perfect, but I didn’t want just any brownies either. I wanted brownies that were all corners since you get even more chew that way. Now, there are Pans designed to give you more edges, but I don’t own one of those. Honestly I agree with Alton Brown about unitaskers (in general) and it’s just not a pan I have space for given the number of times I’d use it. So what’s a chocolate craving girl to do?

Cookies. Brownie cookies. One batch gives you more servings than an 8×11 pan and everything is edges with this gooey yum right in the middle. And with the addition of Ultra Gel these moist cookies freeze really well. My daughter loves them to munch on when we go for an afternoon walk, and when it comes to ice cream sandwiches you just can’t go wrong!

Brownie Cookies

Brownie Cookies

1/2 cup butter, cut into pieces

12 ounces semi sweet chocolate chips

3 eggs

1 cup sugar

1/4 cup brown sugar

2 Tablespoons cocoa powder

2 Tablespoons Ultra Gel

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup flour

Combine chocolate chips and butter in a microwave safe bowl. Cook in 30 second bursts, stirring between until the chocolate is melted smooth. ((You can also do this over a double boiler if you prefer)). In a separate bowl or stand mixer combine eggs, sugars, cocoa powder, Ultra Gel and vanilla and beat smooth. Add chocolate mixture to creamed mixture to mix to combine. Combine dry ingredients and add to chocolate mixture until just combined. If desired add white chocolate chips or mini chips for even more chocolate death. Drop spoonfuls onto a lightly greased baking sheet and bake at 350 degrees F for 10-12 minutes. Let cool on sheets for 2-3 minutes before removing to a cooling rack.

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.

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.