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!

No-Bake Pumpkin Cheesecake

Ingredients:

  • Gingersnap crust
  • 1 c. graham cracker crumbs
  • 1 c. gingersnap crumbs
  • 3 tbsp. Zulka Morena pure cane sugar
  • pinch of salt
  • 5 tbsp. butter, melted
  • Filling
  • 12 oz .cream cheese, set out at room temperature for 30 minutes
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • 1 c. Zulka pure powdered sugar
  • 1 c. solid-pack canned pumpkin
  • 2 c. homemade whipped cream + more for garnish *see NOTES

Instructions:

from Life Made Simple

 

Directions

  1. Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
  2. Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
  3. Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.

 

NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did

in this recipe.

 

Yield: 1 (9-inch) cheesecake | Prep Time: 15 minutes | Total Time: 2 hours 30 minutes

Pumpkin Chocolate Tart

Ingredients:

  • Chocolate tart shell
  • 1/4 Cup Zulka sugar
  • 1/4 Cup Zulka powdered sugar
  • 1/2 Cup butter, softened
  • 1 1/4 Cup flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 Tablespoon ice water
  • Pumpkin filling
  • 1-15 oz. can pumpkin puree
  • 3/4 Cup sweetened condensed milk
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice

Instructions:

from Luci’s Morsels

Directions

For the tart shell, blend sugars and butter together in large bowl. Sift flour, cocoa, and salt together. Add to batter. Turn speed to low. Slowly add yolk and ice water. Mix until dough comes together, pulling away from sides of the bowl. Turn dough onto surface. Shape into 8-inch disc. Wrap in plastic wrap. Refrigerate at least 30 minutes. Can be made up to two days ahead of time.

 

Preheat oven to 350 degrees. Remove dough from refrigerator. Roll into 12-inch circle. Place in tart pan. Press dough into tart pan with finger tips, making sides flush with pan. Poke crust with fork in 1/2-inch intervals (prevents bubbles). Bake 12 minutes. Set aside to cool.

 

Preheat oven to 350 degrees if turned off. Thoroughly mix pumpkin filling ingredients. Pour filling into cooled tart shell, smoothing top. Bake 30 minutes until filling is set. Let tart cool to room temperature. Chill for at least one hour before serving. Serve with homemade whipped cream.

 

Tart Shell Recipe adapted from Food.com and Pumpkin Filling recipe adapted from Foodnetwork.com.

 

 

 

Fruit Cheesecake Sugar Cookie Cups

Ingredients:

  • Cookie Cups
  • • 3/4 cups butter
  • • 1 cup Zulka Morena Sugar
  • • 1 egg
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour
  • • 1 tsp baking soda
  • • 2 tsp cornstarch
  • Cheesecake Filling and Topping
  • • 12 oz cream cheese, room temperature
  • • 1 3/4 cup Zulka Powdered Sugar
  • • 1 1/2 tsp vanilla extract
  • • assortment of chopped fresh fruit

Instructions:

 

 Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

Cream butter and sugar together for 5-7 minutes, until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake for 10-12 minutes.

Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.

 

Recipe by: Life, Love and Sugar

Cranberry Apple Blueberry Pie

Ingredients:

  • 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

Instructions:

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.

Clementine Whoopie Pies with Vanilla Clementine Buttercream Filling

Ingredients:

  • For the cookies:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 Tbsp clementine zest
  • 1 ½ cups Zulka Morena sugar
  • ½ cup butter (1 stick), room temperature
  • 2 large eggs
  • 15 oz ricotta cheese
  • 1/3 cup fresh clementine juice
  • For the Buttercream:
  • 1 ½ cups unsalted butter (3 sticks), room temperature
  • 4 cups Zulka powdered sugar, sifted
  • 1/3 cup fresh clementine juice
  • 1 tsp vanilla extract
  • 2 Tbsp clementine zest
  • ½ tsp sea salt

Instructions:

Instructions:
Preheat oven to 3500 F. Prep baking sheets with either parchment or silicon bake mats.

Combine the flour, baking powder and soda and salt in a medium bowl, stirring well. Set aside.

In a small bowl combine the sugar and the clementine zest. Rub the zest and sugar between your fingers to release the oils from the zest into the sugar, until it takes on an orange hue.

In a large bowl, use an electric mixer to combine the butter and the sugar mixture. Mix on medium until creamy, about 2-3 minutes. Add the eggs one at a time, mixing well. Add the ricotta and clementine juice and mix for another minute. Add the flour mixture and mix on low until well combined.

Spoon 1 ½ tablespoon-sized balls of dough onto lined cookie sheets, about 2” apart. Bake for 8-10 minutes or until the bottom edges are starting to brown slightly and the tops are set. Transfer to a wire cooling rack to cool.

To make the buttercream:
Cream the butter until light.  Add the sifted powdered sugar into the bowl half a cup at a time and mix well after each addition. Add in the salt, zest, vanilla extract and then the juice one tablespoon at a time until you reach the desired taste and consistency. If you add too much juice the buttercream will be thinner and harder to spread or pipe.

To assemble:
Using a pastry bag and open star tip, or spoon, spread a few tablespoons of the buttercream onto the bottom of one of the whoopie pie halves. Top with another half. Repeat with remaining pies. Serve at room temperature. The whoopie pies can be kept chilled in an airtight container for up to 3 days.

Makes 3 dozen sandwich cookies.

 

Natural, Pure, Cane Sugar