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!

Slow Cooker Pumpkin Apple Butter

Ingredients:

  • 1 dozen large assorted apples (Honeycrisp, Pink Lady, Gala, Fuji etc)
  • 1/2 cup Zulka Morena Sugar
  • 1/2 cup Zulka Brown Sugar
  • 2 tsp pumpkin pie spice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1/2 cup apple cider
  • 1 tsp sea salt
  • 1-15 ounce container of pure pumpkin puree

Instructions:

Peel, core and roughly chop the apples and place them in a slow cooker along with the remaining ingredients, except the pumpkin puree. Stir and set the slow cooker on low for 8 hours or high for 4 hours. Check mixture once in a while to stir and test the apples to see how soft they are. Once the apples are really soft, almost apple sauce consistency, transfer to a blender and puree. Add the apple mixture back to the slow cooker and add the pumpkin puree. Set on low for another 4 hours or high for 2 hours until thickened slightly.

Let cool and then store in glass jars. Lasts up to one week in the fridge or frozen for up to 3 months.

Apple Pecan French Toast

Ingredients:

  • 1 loaf day old French bread, sliced into 1 inch thick pieces
  • 8 eggs
  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 3/4 cup Zulka Morena sugar, divided
  • 2 Tbsp Vanilla Extract
  • 2 Tbsp Cinnamon
  • 4 medium apples
  • ½ cup pecans, chopped
  • 1 Tbsp butter
  • Maple syrup for drizzling

Instructions:

Core, peel and quarter the apples, then slice into ¼ inch thick slices. Place in a bowl and toss with 1 tablespoon cinnamon and ¼ cup of the sugar, making sure the apples are well coated. Set aside.

In a large bowl, whisk together eggs, ¼ cup of sugar, remaining tablespoon of cinnamon, vanilla, milk and cream.

Grease the bottom of a large baking pan with one tablespoon of butter. Dip half of the slices of bread in the egg mixture quickly so they are not saturated, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture.  Then pour the remaining egg mixture over the top of the pan. Sprinkle the chopped pecans and remaining ¼ cup of sugar over the top. Cover with foil and refrigerate overnight.

Remove the pan from the refrigerator 30 minutes before baking to warm to room temperature. Preheat the oven to 3500 F and bake 45 minutes, covered. Remove foil and bake an additional 10 minutes. Serve warm, drizzled with maple syrup.

Orange Cinnamon Pancakes with Cranberry Maple Syrup

Ingredients:

  • For the Pancakes:
  • 2 c all purpose flour
  • ¼ c Zulka Morena Sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • Zest from 2 oranges (about 1 Tbsp)
  • 1 c buttermilk
  • ¾ c orange juice
  • 2 large eggs
  • 3 Tbsp butter, melted and slightly cool
  • 1 tsp vanilla extract
  • For the Cranberry Syrup:
  • 1 ½ c fresh cranberries
  • ¾ c pure maple syrup
  • 2 tsp Zulka Morena Sugar
  • 1 tsp orange juice
  • 1 tsp lemon juice
  • 2 tsp cornstarch

Instructions:

Instructions:

In a large bowl combine the flour, sugar, baking soda, baking powder, salt, cinnamon and orange zest and whisk to combine.

In a small bowl whisk the eggs, then add the buttermilk, orange juice and vanilla extract. Add the cooled melted butter and stir again to combine.  Add the wet mixture into the dry ingredients and mix well. Let sit for 10 minutes.

To make the syrup, in a sauce pan combine 1 cup of the cranberries, the maple syrup, sugar, orange juice and lemon juice. Bring to a boil, then lower the heat and let simmer for 2 minutes. When the cranberries start to pop open, use a spoon to smash some of them against the side of the pan. In a small bowl add the cornstarch and a little water just to make it liquid. Pour this into the syrup and bring back to a boil for one minute. Add the remaining cranberries, turn off the heat and cover the pan to keep warm.

Preheat a griddle and grease with butter or coconut oil. Pour 1/3 cup batter for each pancake and cook 2-3 minutes or until the pancakes are covered in bubbles and edges are starting to look done. Carefully flip with a spatula and cook another 1-2 minutes or until browned slightly.  Keep the pancakes warm and repeat with remaining batter.

To serve, place a few pancakes on a plate with 1/3 cup of the cranberry syrup. Serve hot.

 

Natural, Pure, Cane Sugar