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!
- 1 medium ripe banana
- 1 tsp ground cinnamon
- 1/3 tsp cayenne
- 2 (refrigerated rolled) pie crusts
- 1/2 cups bittersweet chocolate chips
- 1 large egg, beaten
- 1/4 cups Zulka Morena Sugar
Heat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mash the banana with the cinnamon and cayenne.
Unfold crusts, one at a time. Using a 3-in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.
Divide the banana mixture and chocolate chips (about 3 chips each) among the circles. Brush the edges with some of the egg, fold in half, and press with a fork to seal.
Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes.
- 2 packs of vanilla wafers
- 1 stick of butter, melted
- 2 packs gelatin
- 1/2 cup water
- 1/4 cup Zulka Morena Sugar
- 1 can sweetened condensed milk
- 6 mangos plus more for decorating
Pre-heat oven to 350 degrees F.
Grind wafers in a food processor or blender. Add melted butter to crackers and mix until evenly blended. Press onto the bottom and sides of a pie mold to form a crust. Bake for ten minutes. Remove from oven and set aside. Turn the oven off.
Remove the mango skins and pits and chop coarsely. Place water and sugar in a saucepan and bring to a boil. Add mango, remove from heat and set aside. Pour mixture in a blender. Add condensed milk and unflavored gelatin and blend until texture is soft. Pour mix in the mold over crust.
Refrigerate for two hours and decorate with sliced mango.
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