Zulka Is Great In Any Recipe
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- 2- 2 cup jars with tight fitting lids
- 4 cups Zulka Morena Sugar
- 1 - 1 1/2 C almond oil (olive, grape seed, or any other light oil)
- 3 Tbsp raspberry or cranberry juice
- 20-30 drops peppermint essential oil
- 1/2 tsp vanilla extract
Divide the sugar between two bowls. Add the oil a little at a time to each bowl, stirring gently or using your hands to mix until you get the consistency you want. You don’t want it too dry or too oily. In one bowl add the vanilla extract and combine well. In the other bowl add the peppermint essential oil and juice and mix well.
Layer the sugar mixtures in the jars half a cup of each at a time, tapping down with a spoon or hand before adding next layer. Close lid and add decorative ribbon, candy cane, and spoon or scoop.
- 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
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.
- For the chips:
- 10-12 8” flour tortillas
- 4 oz butter, melted
- 1 cup Zulka Morena sugar
- 2 Tbsp cinnamon
- For the Salsa:
- 2/3 cup diced strawberries
- 2/3 cup kiwi
- 2/3 cup blueberries
- 2/3 cup mango
- 2/3 cup pineapple
- 1/2 cup diced cilantro
- 1 medium diced jalapeño, seeds and ribs removed
- zest of 2 limes
- 2 Tbsp lime simple syrup
- 1/4 tsp salt
- For the Lime Simple Syrup:
- 1/2 cup Zulka Morena sugar
- juice of 2 limes and water added to make 1/2 cup liquid
Preheat oven to 3500 F. Set out several baking sheets.
Combine sugar and cinnamon in a small bowl. Brush one side of a tortilla with melted butter and sprinkle evenly with cinnamon sugar. Cut into 8 wedges and place on the cookie sheet, cinnamon sugar side up. Repeat with remaining tortillas. Bake for 8 minutes. Let cool for 2 minutes then remove to serving platter. You may have to do this in several batches depending on oven space.
Prepare the salsa:
To make the lime simple syrup, combine the sugar with the lime juice and water and heat until the sugar is dissolved. Let cool completely. This step can be done ahead of time. Leftover syrup keeps well in an airtight container in the refrigerator for several weeks. Combine the diced fruit, jalapeño and cilantro in a bowl and sprinkle with the salt and lime simple syrup. Serve immediately with the chips.
- Grated zest and juice of 2 lemons (about 1/3 cup)
- 1/2 cup Zulka Brown Sugar
- 2 Tbsp chopped fresh mint
- 3 Tbsp freshly grated ginger
- 2 cloves garlic, chopped
Combine the lemon zest and juice, honey, mint, ginger, and garlic in a blender or a food processor and process until all the ingredients are blended. Store in a clean, airtight container and refrigerate until ready to use. The glaze can be made ahead and will keep in the refrigerator for 1 week.
To use, brush liberally onto meat halfway through cooking. More can be added after cooking if desired.
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