Tag Archive | Ultra Gel

Amazing Marshmallow Fondant with Ultra Gel

Between a big family and lots of friends and family catering I’ve made more than my fair share of cakes over the years and worked with a lot of different kinds of fondant. I have to admit commercial fondant has never really done it for me. There’s something about the combination of texture and flavor that’s just kinda…well…blah. So I wanted something better and we’ve come up with two recipes which I’m really rather fond of.

The first one is a cream cheese base and the second a marshmallow base. Both use Ultra Gel to help maintain moisture and workability and both, I’m happy to say, are easy to work with and taste fantastic.

If you want to color either of these recipes I highly advise using gel or powdered colors as liquid ones are weak and can change the consistency of the final product.

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Ultra Gel Fondant

8 ounce light cream cheese

1/2 cup butter – softened

3-4 lbs powdered sugar

1/4 cup milk

2 Tablespoons Ultra Gel

Beat cream cheese and butter well.  Add half of the powdered sugar and mix to combine.  In a separate container mix together milk and Ultra Gel.  Add to powdered sugar mixture and beat well.  Add additional powdered sugar until desired consistency is reached.  Use powdered sugar or corn starch on rolling surface for easier use, but be careful not to dry mixture out.

Marshmallow Ultra Gel Fondant

3 1/2 cups mini marshmallows

2/3 cups white baking chocolate

1/4 cup water

4 cups powdered sugar

1/2 teaspoon salt

2 Tablespoons Ultra Gel

Combine powdered sugar, salt and Ultra Gel in the bowl of a stand mixer fit with a dough hook and mix until well combined. Make a well in the center. In a large microwave safe bowl combine marshmallows and water. Microwave in 30 second bursts, stirring between until smooth. Add white chocolate and stir until melted. This may require a brief stint back in the microwave. Add food coloring at this point.

Pour marshmallow mixture into the powdered sugar mixture and mix until you have a paste and all the powdered sugar has been incorporated. Scrape onto a sheet of plastic wrap and wrap tight. Let stand over night. You can add more powdered sugar if you want to use this immediately, but I found that the over night sit helped everything to hydrate and made it easier to work with.

Roll out using normal fondant tools and methods. Wrap and refrigerate unused portions for upto 4 months. Bring to room temp before rolling.

Sugar Cookie Peach Cobbler with Thick Gel

It’s peach season in Utah! This is a delightful time of the year when we eat our weight in peaches and even have a few left over for canning and turning into peach pie filling. As much fun as it is to have peach pie filling on the shelf I try to make enough that I can make a batch of peach cobbler for eating right now too!

Cobblers are a type of dessert which features a filling (fruity is most common, but occasionally savory ones are used as well) with a biscuit, cake or crumb topping all baked together. When I make pie filling I always use Thick Gel as it’s approved for canning and makes for a really smooth finished product. Pie fillings made with Thick Gel bake nicely without too much bubble, and without making the crust or crumble soggy! It’s a win all the way around.

Sugar Cookie Peach Cobbler

1-2 quarts Peach Pie Filling

1 tube sugar cookie dough or batch homemade sugar cookie dough

Line a 10 inch cast iron skillet with tin foil. (You can skip this step, but I don’t like scrubbing cast iron. Alternately, you can prepare this in a glass 9×13 inch baking pan.) Pour in peach pie filling. Top with pieces of the sugar cookie dough. Bake at 375 for 45-60 minutes until cookie dough is golden brown and delicious.

Overnight French Toast Using Ultra Gel

In the last few months our oldest boy has started working the graveyard shift. This means that instead of just hubs and I having breakfast together we are often joined by our son and sometimes all the kids. This has lead to trying several breakfast options including a cinnamon and brown sugar stuffed french toast which was a unanimous favorite.

This overnight french toast uses Ultra Gel in both the filling and in the egg custard to provide stability and help to hold the moisture close to the bread so you end up with a tender, chewy finished product. You need to prepare this overnight french toast the night before and then it takes about 45 minutes to bake. So it’s very easy and a great make ahead, but there is a timing factor to consider. It’s totally worth the planning because it’s amazingly good.

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Overnight French Toast with Ultra Gel

1 loaf Texas Toast (12 pieces)

1 cup brown sugar

2 teaspoons pumpkin pie spice

1/2 cup butter

1 Tablespoon Ultra Gel

1/2 cup brown sugar

1 teaspoon cinnamon

6 large eggs

1 1/2 cup milk (Or half and half if you want to be really decadent)

1/8 tsp salt

3 Tablespoons Ultra Gel

2 Tablespoons water

1 teaspoon vanilla

Optional: sprinkle of nutmeg and pecan pieces

In a medium sauce pan combine 1 cup brown sugar, 2 teaspoons pumpkin pie spice, 1/2 cup butter and 1 Tablespoon Ultra Gel. Cook for 2-3 minutes until sugar is dissolved but not burned. Pour into the bottom of a greased 9×13 inch pan. Place one layer of bread over caramel layer, pressing it into the sugar. Top with a mixture of brown sugar and cinnamon. Layer the remaining bread on top.

In a medium bowl combine eggs, milk, salt, Ultra Gel, water and vanilla. Pour evenly over bread layers. Sprinkle with nutmeg and nut pieces if desired.

Cover casserole with tin foil and refrigerate over night. The next morning bake covered at 350 degrees for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden brown and delicious.

Serve warm. I flip it upside down as I serve it so the gooey sugar serves as the syrup. So yummy.

Spiced Snickerdoodles

We’ve featured snickerdoodle recipes before, but really with such a fantastic cookie who can stop with just one version?

These snickerdoodles are another soft version with a crunchy edge. They get an extra vanilla kick from adding vanilla bean to them, and before baking they’re rolled in sugar and pumpkin pie spice for a bit of extra snap. Ultra Gel is added for tenderness and to help them stay soft longer and, as always, it does this job fantastically. Even if I had to hide cookies from my family to prove it!

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Spiced Snickerdoodles

1 cup butter, softened

1 1/2 cups sugar

2 eggs

2 Tablespoons Ultra Gel

2 Tablespoons water

1 teaspoon vanilla extract

scrapings from one vanilla bean (vanilla bean paste)

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup sugar

2 tsp pumpkin pie spice

In a large mixing bowl, or bowl for a stand mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, until completely mixed. Beat in Ultra Gel, water, vanilla and vanilla bean paste. In a separate bowl combine flour, cream of tartar, baking soda and salt.

Scrape down the side of the bowl of creamed ingredients. Add dry intgredients and mix until just combined.

Preheat oven to 350. In a small, shallow bowl combine sugar and pumpkin pie spice. Scoop dough by the tablespoon and roll in sugar mixture. Place on baking sheets and bake for about 13-15 minutes until edges are golden brown. Remove from oven and try to resist eating until cool.

Mango Chicken Stir Fry

Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!

I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.

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Mango Chicken Stir Fry

1 pound chicken breast, sliced

2 medium mangoes, cubed

1-2 bell peppers, cubed

1 medium white onion, sliced

1 can sliced water chestnuts

2-3 Tablespoons soy sauce

salt

pepper

garlic

ginger

Leftover Teriyaki sauce (optional but gives it a great flavor boost or you can use a dollop of Cornaby’s Peach Habanero sauce if you want more kick!)

Ultra Gel

Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.

Serve warm over rice.

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.