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!

Cranberry Apple Blueberry Pie


  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 2 Tbsp Zulka Morena sugar
  • 1 cup butter (2 sticks) cut into small squares, very cold
  • 4 Tbsp full fat sour cream
  • 2 Tbsp ice water
  • Filling:
  • 1 lb cranberries (fresh or frozen - if frozen don’t thaw)
  • 1 lb blueberries (fresh or frozen - if frozen don’t thaw)
  • 1 cup Zulka Morena sugar
  • 2 tsp lemon juice
  • 2 cinnamon sticks
  • 2 Tbsp arrowroot starch
  • 2 lbs peeled, sliced sweet-tart apples (baking variety - honey crisp, Gala, Pink lady)
  • Egg wash: 1 egg, mixed with a little water


For the pie crust:
In a medium bowl, whisk together the flour, salt and sugar. Using a pastry blender or a fork, work in the chilled butter cubes until the mixture is uniformly crumbly and combined. Add the sour cream and blend again by hand until just combined. Add the ice water 1 tablespoon at a time until the dough comes together.

Divide the dough into two discs, one slightly larger than the other and flatten slightly. Wrap in plastic wrap and chill until firm, at least one hour up to several days.

While the dough is chilling make the filling:
In a medium sauce pan, combine all of the filling ingredients except the starch, apples and egg wash. Bring to a boil, then lower to a simmer for 10 minutes. Mix the starch with a little water, add to the pan and stir until slightly thickened. Remove from heat and stir in the apples. Let cool completely. This can be made several days ahead of time.

To assemble and bake the pie:
Preheat oven to 400 F.

On a lightly floured surface, roll out the larger disk of pie dough to about 12 inches, making sure it’s not too thin in any spots. Gently lift and place into a 9” pie pan and press down gently onto the sides of the pan. Press the dough onto the edges of the lip of the pan and trim any excess. Fill the pie with the filling using a spoon, leaving any excess juice. Roll out the remaining dough and use a small leaf shaped cookie cutter to cut out about 60 leaves. Brush the pie dough edges with the egg wash and place the leaves onto the top, slightly overlapping each one. When you get to the last one lift one leaf to tuck it in under it. Brush the tops of the leaves with the egg wash. Spoon any of the remaining juice from the filling mixture over the top of the pie filling, then top with more pie crust leaves, brushing them with the egg wash.

Bake at 400 for 25 minutes or until the crust is starting to brown. Lower the heat to 350, cover the pie with foil if it’s getting too browned, and bake for another 35 min. Remove from the oven to cool before serving.

Pumpkin Seed Brittle With Chocolate Drizzle


  • 2 cups Zulka Morena Sugar
  • 1/3 cup Zulka brown sugar, packed
  • 8 Tbsp butter, unsalted
  • 1/4 tsp sea salt
  • 3 Tbsp water
  • 1 tsp baking soda
  • 2 cups roasted and lightly salted pumpkin seeds
  • 1 cup chocolate chips


Set out a cookie sheet with a silicon bake mat or wax paper placed in it. Lightly oil the bake mat or wax paper.

In a sauce pan over medium-high heat, combine the sugars, butter, salt and water. Stir until combined. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 3000 F. Remove from the heat and immediately stir in the baking soda. Once combined add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

Put the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.


Chocolate Pumpkin Cupcakes


  • 1 3/4 C All-purpose Flour
  • 1 3/4 C Zulka Morena Sugar
  • 3/4 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 eggs
  • 1 c sour cream
  • 1/2 c sunflower oil
  • 1 tsp vanilla extract
  • 1 c boiling water
  • For the Pumpkin Frosting:
  • 1 cup butter, unsalted
  • 1 8 oz package full fat cream cheese
  • 2 lbs Zulka powdered sugar
  • 3 Tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 3/4 tsp pumpkin pie spice
  • Natural orange food coloring
  • Orange sanding sugar
  • Pretzel stick pieces for stems


Preheat oven to 3500 F. Line 2 standard muffin tins with paper cupcake liners.

In a medium bowl combine the dry ingredients and whisk together. In a separate bowl combine the eggs, sour cream, oil and vanilla and whisk well. Add the egg mixture to the dry ingredients and stir until well combined. Then add the boiling water and mix well.

Divide the batter evenly amongst the paper liners and bake for 15-18 min or until a toothpick placed in the center of a cupcake comes out clean. Cool in pans for 3 minutes, then remove and cool completely on a wire rack before frosting.

To frost:

In a large bowl use an electric mixer to cream together the butter and cream cheese, scraping down the sides occasionally. Add the powdered sugar one cup at a time and beat well in between each addition. Add the pumpkin puree, the extract and spice. Add a few drops of food coloring mixing well in between each addition until desired color is reached. Chill the frosting 30 minutes to let firm up just a little.

Frost the tops of each cupcake using a spatula then quickly and carefully dip in the sugar. Gently press into the top with a toothpick to make them look like pumpkins and then place a pretzel piece in the top middle for the stem. Chill until ready to serve.


Triple Berry Skillet Crumble


  • 1 Tbsp butter
  • 2 cups each of fresh blueberries, strawberries, raspberries
  • 1/3 cup plus 1 Tbsp Zulka Morena Sugar
  • 2 Tbsp all purpose flour
  • Zest and juice of one small lemon (about 1 tsp zest, 2 tsp juice)
  • Topping:
  • 1 cup all purpose flour
  • 1 cup quick cooking oats
  • 1/2 cup plus 1 Tbsp Zulka Morena sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp vanilla extract
  • 8 Tbsp unsalted butter, melted


Preheat oven to 3500 F. Set a 10” cast iron skillet on low heat and melt 1 tablespoon butter in it. Remove from the heat once melted.

Wash the berries and pat dry. Cut off stems from strawberries and slice into quarters, more if berries are larger. Combine all the berries in a large bowl with the sugar, flour, lemon zest and juice. Pour into the prepared skillet.

In a food processor, pulse together the flour, oats, sugar, baking soda and salt until crumbly, but not finely ground. Transfer to a bowl and add the vanilla and melted butter. Mix with a fork until crumbly and then use your hands to mix in any remaining dry mixture. Crumble over the top of the berries in the skillet.

Set in the oven and bake for 35 min or until the berries are bubbly and the crumble is starting to turn golden.


Cinnamon Apple Chips


  • 3-4 apples
  • 1/2 cup Zulka Morena Sugar
  • 1 Tbsp Cinnamon


Preheat oven to 2250 F. Line 3 baking sheets with parchment paper. Mix the cinnamon and sugar together in a small bowl and set aside.

Use an apple corer to punch the core out of the apples. Use a sharp knife or mandolin slicer to thinly slice the apples into rings. Place the slices next to each other on the trays (they can overlap a little). Sprinkle the cinnamon sugar mixture over the top of the apples.

Place the sheets on the oven racks and bake for one hour. Remove each tray of apple slices, flip the slices, and return the tray to a different oven rack than before to ensure even baking.

Bake for one more hour. Turn off the oven, leaving the apple chips inside for another 2-3 hours or until dried out.  Store the chips in an air tight container for up to one week.

Natural, Pure, Cane Sugar