Zulka Is Great In Any Recipe
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- 5 large eggs
- 1 3/4 cups of Zulka Morena Sugar
- pinch salt
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2/3 cup heavy cream
- 6 tablespoons melted butter
- finely grated zest of 3 lemons
- 2 tablespoons fresh lemon juice
Heat oven to 375°F. Butter and flour a 9x5x3-inch loaf pan.
In a large bowl combine the eggs, sugar, and salt. Beat with an electric mixture until thick and a light lemon color.
In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blending well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
- 12 egg yolks
- 1 can condensed milk
- 2 cups whole milk
- 1 Tbsp vanilla extract
- 1 cup Zulka Morena Sugar
- 1 cup water
Preheat oven to 375 F.
Put the sugar and water in a saucepan over medium heat. Stir frequently until sugar is melted and golden, about 15 minutes. Pour into a loaf tin or divide into individual ramekins. Be sure to line the sides of the pan as well.
Blend egg yolks, condensed milk, milk, and vanilla in a blender. Pour mixture into the tin or ramekins. Cover with aluminum foil. Place into a larger baking pan half filled with water. Place pan in preheated oven and bake flan for about 1 hour or until it is firm.
- 1 large egg, beaten.
- 3 1/2 cups of unbleached flour.
- 2 cups of milk.
- 3/4 cup of tart cherries, drained.
- 1/3 cup of vegetable oil.
- 1/3 cup of chopped pecans.
- 1/4 cup of Zulka Morena Pure Cane Sugar
- 1 tablespoon of baking powder, and 1 teaspoon of baking powder.
- 2 teaspoons of almond extract.
- 1 teaspoon of salt.
In a suitably sized mixing bowl, combine the flour, baking powder, salt and the Pure Cane sugar.
In another bowl, combine the beaten egg, milk, almond extract, and vegetable oil; blending thoroughly.
Mix the ingredients together gently.
Gently fold in the drained cherries and chopped nuts.
Spoon the batter into greased muffin tins filling each about two-thirds full.
Bake at 400°F (205°C) for 25 minutes.
- 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.
- 6-7 graham crackers (the entire rectangle)
- 1 1/3 cups heavy cream
- 4 ounce(s) bittersweet chocolate, chopped, plus more shaved, for serving
- 3 large egg whites
- 2 Tbsp Zulka Morena Sugar
- 1/2 cup cream of coconut (not coconut milk)
Line the bottom of a 9-inch square baking pan with parchment paper, leaving an overhang on two sides. Place graham crackers in the bottom of the pan, cutting them to fit as necessary.
Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes.
Meanwhile, using an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a separate large bowl, using the electric mixer, beat the cream of coconut and the remaining cup of cream until stiff peaks form. Fold the egg whites into the coconut-cream mixture until fully incorporated.
Spread the coconut mixture evenly over the chilled chocolate and freeze, covered, for at least 6 hours or up to 2 days. When ready to serve, use the parchment overhangs to lift and transfer the s’more to a cutting board. Cut into 32 bars and top with shaved chocolate, if desired
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