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!

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.

 

Cranberry Apple Mocktail

Ingredients:

  • 2/3 c Cranberry Simple Syrup
  • 2 c Apple Cider, well chilled
  • 1 Cranberry Juice, well chilled
  • 2-3 c Orange Sparkling water
  • Extra simple syrup and Zulka Morena sugar for rimming glasses
  • Ice
  • Apple slices and fresh cranberries for garnish

Instructions:

Makes 6-8 drinks

For the Cranberry Simple Syrup:

Combine 1 cup 100% no sugar added Cranberry Juice, ½ cup water and 1 ½ cups Zulka Morena Sugar in a sauce pan.  Turn heat to medium and stir until the sugar is dissolved. Bring to a simmer for 5-6 minutes, then remove from heat and let cool completely. Chill in an airtight container until ready to use.

For the drink assembly:

In a small bowl bigger than your glass rim, add a few tablespoons of simple syrup.  In another similar size bowl add a few tablespoons of sugar.

Dip the rim of glasses in simple syrup and then again in the sugar. Let dry completely.

Combine the apple cider and cranberry juice together. Add 1 1/2 tablespoons of simple syrup to each glass and then fill the glasses with ice. Divide the apple-cranberry mixture between glasses and fill the rest of the way with orange sparkling water. Garnish with thin apple slices and fresh cranberries and serve immediately.

 

Flourless Chocolate Torte with Raspberry Sauce

Ingredients:

  • For the chocolate torte:
  • 8 ounces dark or bittersweet chocolate, chopped
  • 12 Tbsp butter (6 oz)
  • 1 ½ cup Zulka Morena sugar, divided
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • 6 large eggs
  • 1 ½ oz cocoa powder
  • Hot water (enough for a water bath)
  • For the Raspberry Sauce:
  • 12 oz frozen raspberries, thawed
  • ½ cup Zulka Morena sugar
  • 2 tsp lemon juice
  • Optional: fresh raspberries for garnish

Instructions:

Instructions:

Preheat oven to 3500 F. Make sure there is a rack set to the middle of the oven.  Grease the bottom and sides of a 9” springform pan with butter.  Place the pan over parchment paper and trace around the bottom to make a circle. Cut the circle of parchment out and place in the pan. Grease the parchment with butter. Take 3 pieces of foil just large enough to reach up the sides of the pan and place the springform pan on top. Tightly wrap the foil up the sides, overlapping if necessary. Place the foil wrapped pan in a larger baking pan that is deep enough to hold water that will reach up the sides of the springform pan.

In either a microwave safe bowl or in a pan set over a pot of simmering water, melt the dark chocolate with the butter, ½ c of the Zulka Morena sugar, salt and vanilla extract. Stir occasionally until it is fully melted. Remove from heat and set aside to cool.

In a large bowl use an electric mixer to combine the eggs and the remaining cup of Zulka Morena sugar. Beat on medium until thickened and pale, about 10 minutes.  Stir in the melted chocolate mixture. Mix on low until fully combined, about one minute.  Sift the cocoa powder over the top and fold in with a spatula until fully mixed.

Pour into prepared pan evenly and place foil over the top of the cake. Place the pan inside the baking pan and pour hot water into the baking pan so it reaches almost halfway up the sides.

Place the pan in the oven and bake for 50 minutes or until the top is set and a toothpick comes out wet but with no batter stuck to it.

Once done, remove the springform pan from the water bath and let cool completely in the pan. Keep covered with foil and chill in the refrigerator overnight. When ready to serve, remove the sides of the springform pan and invert the cake on a serving platter.  Remove the bottom of the springform pan and carefully peel off the parchment.

To make the raspberry sauce:

Combine the raspberries, sugar and juice in a saucepan and bring to a boil. Lower heat and let simmer until the raspberries have released their juices, smashing the raspberries against the side of the pan to help release more. Transfer to a blender and blend well. Pour mixture into a strainer over a bowl and scrape well with a spatula to get all the puree into the bowl, leaving the seeds in the strainer. Keep mixture chilled until ready to use.

Serve at room temperature with the raspberry sauce and fresh raspberries for garnish.

Nectarine, Cherry, and Strawberry Crisp

Ingredients:

  • 1 cup cherries, pitted
  • 1 pint strawberries, thickly sliced
  • 3 nectarines, pitted and sliced
  • 1/4 cup Zulka Morena Pure Cane Sugar
  • Juice of 1/2 a lemon
  • 1 Tablespoon cornstarch
  • 8 Tablespoons butter, melted
  • 2/3 cup packed brown sugar
  • 2/3 cup all purpose flour
  • 1 1/3 cup rolled oats

Instructions:

1. Preheat the oven to 350 degrees.

2. In a baking dish (I used a deep dish 9 inch pie plate), combine cherries, strawberries, nectarines, sugar, lemon juice and cornstarch. Toss to coat.

3. In a mixing bowl, stir together butter, brown sugar, flour, and oats until well combined. Place oat mixture over the top of the fruit mixture.

4. Bake in the preheated oven for 35-45 minutes or until top is golden brown, and fruit is starting to bubble.

5. Serve warm or at room temperature.

Recipe By: Neighborfood

Frozen Mango-Jalapeno Margarita

Ingredients:

  • 1 tablespoon Zulka Morena Sugar
  • 3 jarred jalapeno slices (or, a few slices of fresh jalapeno sans seeds)
  • 2 tablespoons lime juice
  • 2 ounces tequila
  • Generous splash of Cointreau
  • 1 1/2 cups frozen mango chunks
  • Lime wedge and extra Zulka Morena Sugar for rim of glass
  • Jalapeno slice for garnish (optional)

Instructions:

1. In a cocktail shaker, muddle together sugar, jalapeno slices, and lime juice for about 20 seconds. Add tequila and Cointreau and shake vigorously for 10 seconds.

2. Place mango chunks in a food processor or blender; add tequila mixture. Pulse or blend until mixture is smooth, about 20-30 seconds.

3. Run a lime wedge along the rim of your glass. Pour some of the sugar in a shallow bowl, and dip glass into it so rim is covered with sugar. Pour mango mixture into rimmed glass, and garnish with a jalapeno slice.

Recipe By: The Economical Eater

Natural, Pure, Cane Sugar