Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Pabassinas

Ingredients:

  • ½ cup milk
  • one ¼ oz. packet active dry yeast
  • ¾ cups Zulka granulated sugar
  • 1/2 tsp salt
  • 1 tsp. lemon zest
  • 1 tbsp. orange zest
  • 1 ½ tsp. cinnamon
  • 4 cups flour
  • 1 tsp. anise seeds
  • ¾ cup softened butter
  • 1 cup raisins
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • Colored Sugar
  • 1 cup of Zulka granulated sugar
  • gel food coloring
  • Icing
  • 2 egg whites
  • 2 tsp. lemon juice
  • 2 cups Zulka powdered sugar

Instructions:

from Try Anything Once Culinary

Directions

  • Preheat oven to 375 degrees F.
  • In a microwave safe bowl, pour in ½ cup milk. Microwave for 30 seconds. Check with a thermometer to make sure the temperature is not over 90 degrees.
  • Add yeast, stir and let this mixture rest for about 10 minutes.
  • Combine ¾ cup sugar, salt, lemon zest and orange zest in the bowl of a stand mixer using the paddle attachment. Mix on low for about 30 seconds.
  • Next add the cinnamon, flour and anise seeds then stir together.
  • Cut butter into cubes then mix in with the dry ingredients until the butter combines with the flour mixture and the combination becomes crummy.
  • Pour yeast and milk into the bowl with the dry ingredients.
  • Also add the eggs and mix for about 30 seconds then add the baking powder, sprinkling evenly over the dough.
  • After the dough is mixed and the ingredients are incorporated, fold in raisins and nuts.
  • Turn dough out onto a lightly floured flat surface and roll to about ¼ inch thick.
  • Cut into diamond shapes and place on a baking sheet lined with parchment paper or a silicone liner.
  • Bake for 20-25 minutes just until the cookies begin to turn a golden brown.
  • Let them completely cool before icing.
  • To make the colored sugar, measure 1 cup granulated sugar into a bowl and add a couple drops of gel food coloring. The best way to mix this is with your hands but the gel will stain your fingers. If you prefer, you can use a spatula instead.
  • To make the icing add egg whites, lemon juice and powdered sugar into a bowl.
  • Whisk until fully combined.
  • Dip cookies into icing to coat and top with colored sugar.
  • Each batch makes about 4 1/2 dozen cookies.

 

 

Honey, Almond & Banana Muffins

Ingredients:

  • 1/2 cup slivered almonds
  • 2 tablespoons Zulka Morena Sugar
  • 1 tsp ground cinnamon
  • 3 ounces honey almond flavored cream cheese
  • 1/4 cup butter, softened
  • 1/3 cup Zulka Morena Sugar
  • 1 egg, room temperature
  • 1 medium over ripe banana, mashed (1/2 cup)
  • 1 tsp vanilla
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • honey, for drizzling

Instructions:

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking liners. Set aside.

2. In a small bowl, place the almonds, 2 tbsp Zulka sugar, and cinnamon. Toss the ingredients together and set aside.

3. In the bowl of a stand mixer, place the cream cheese, butter, and 1/3 cup Zulka sugar. With the mixer on medium, beat until combined. Add the egg and beat well. Add the mashed banana and vanilla and stir until just combined.

4. In another bowl, place the dry ingredients: flour, baking powder, baking soda, and kosher salt. Use a whisk to combine ingredients. Turn the mixer on low, and gently add dry ingredients to the wet ingredients until just combined. Add 1/4 cup of the almond/sugar/cinnamon mixture and fold in gently.

5. Place half of the batter equally amongst the baking cups. Drizzle with honey, and then top with the remaining batter. Sprinkle the remainder of almond/sugar/cinnamon mixture evenly over the tops.

6. Bake the muffins about 20 minutes or until a toothpick comes out clean when poked in the center. Allow them to cool 5 minutes, then remove from the pan and drizzle with honey. Serve immediately, or allow them to come to room temperature and store in an airtight container for one day (for best texture).

Recipe by: Dwell on Joy

Strawberry and Cream Muffins

Ingredients:

  • 2 C All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 C Zulka Morena Pure Cane Sugar / divided
  • 1 C Strawberries, diced
  • 1 Large egg
  • 1/2 C Melted butter and cooled
  • 1 C Buttermilk
  • 1/2 C Sour cream
  • 3/4 C Confectionary sugar
  • 2 tbsp Milk
  • 1 tsp Vanilla bean paste or pure vanilla extract

Instructions:

1. Preheat oven to 425°.

2. In a medium sized bowl, sift together flour, baking powder and salt. Add 1/2 cup Zulka sugar and set aside.

3. In a separate bowl, dice strawberries into small pieces, about the size of a dime. Add 1/2 cup Zulka sugar and set aside.

4. In a medium size bowl, beat egg using a whisk until light and fluffy. Add melted butter and whisk together with egg. Continue to add buttermilk and sour cream and whisk everything together until smooth.

5. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Careful not to over mix! Lastly, fold in the sugared strawberries.

6. Fill muffins liners up all the way, yes all the way! Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Baking times will vary by oven.

7. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool in the pan for at least 5 minutes before transferring to a wire rack to cool to room temperature. I had a really hard time waiting for these to cool all the way before trying them.

Recipe By: Beyond Frosting

Banana Chocolate Chip Bread

Ingredients:

  • 3 ripe bananas
  • 1/2 cup sour cream (you can also use yogurt or greek yogurt)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 1/2 cups all purpose flour
  • 1/4 cup olive oil (or vegetable oil)
  • 1 egg
  • 1/2 Zulka Morena Sugar
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips

Instructions:

1. Preheat oven to 350 degrees F. Butter a 9×9 inch square baking pan.

2. In a medium bowl, mix together the flour, baking soda, baking powder, cinnamon and salt.

3. In a large bowl, mash the bananas and add the sour cream, egg, oil and vanilla. Add the dry to the wet ingredients; stir to combine. Add in the chocolate chips and stir until distributed evenly in the batter. Pour the batter into your greased pan and sprinkle more chips over top. Bake for 45-50 minutes until a cake tester comes out clean.

Recipe By: Gotta Get Baked

Cinnamon Blueberry Muffins

Ingredients:

  • 2 C All-purpose Flour
  • 3 tsp Baking powder
  • 1/2 tsp Salt
  • 1 C Zulka Morena Pure Cane Sugar
  • 1 tsp Cinnamon
  • 1 Large egg
  • 1/2 C Melted butter
  • 1/2 tsp Pure vanilla extract
  • 1 C Buttermilk
  • 1/2 C Sour cream
  • 1 1/4 C Blueberries

Instructions:

1. Wash and rinse blueberries under water and set aside in a small bowl.

2. Preheat oven to 425°.

3. In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.

4. Take your remaining flour and add baking powder, the salt, cinnamon and Zulka sugar. Then set this mixture aside.

5. In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.

6. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the blueberries

7. Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.

8. Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin. See below for streusel recipe.

9. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.

10. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.

Recipe By: Beyond Frosting

Natural, Pure, Cane Sugar