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!
- 6 ripe peaches, each cut into 8 wedges
- 3 Tbsp Zulka Morena sugar
- 12 oz cream cheese, at room temperature
- 3/4 cup Zulka Powdered sugar
- 3/4 tsp pure almond extract
- 2 1/2 cups heavy cream
- 12 oz raspberries
- 1 angel food cake
- 1 1/4 cups sliced almonds, toasted
In a large bowl, toss the peaches and sugar. Let sit, tossing occasionally, for 15 minutes.
Meanwhile, using an electric mixer, beat the cream cheese, powdered sugar and almond extract in a large bowl until smooth. Reduce the speed to low and gradually add the cream, beating until combined. Increase the speed to high and beat until soft peaks form (do not overbeat; mixture should have the consistency of a soft mousse).
Add the raspberries to the peaches and toss to combine. Cut the cake into 1/2-inch thick slices. Arrange 1/3 of the slices in the bottom of an 8 inch trifle bowl. Spoon 1/3 of the fruit mixture and some of the juices on top. Top with 1/3 of the cream cheese mixture (2 cups). Sprinkle with 1/2 cup almonds. Repeat layers two more times, ending with cream cheese mixture. Cover and refrigerate at least 6 hours or overnight. Sprinkle with remaining 1/4 cup almonds before serving.
- 4 oz cream cheese, softened
- 1/2 stick (4 Tbsp) butter, softened
- 2 cups confectioners’ sugar
- 1 stick (1/2 cup) butter, softened
- 4 oz semisweet baking chocolate, chopped
- 1 cup Zulka Morena Sugar
- 2 tsp vanilla extract
- 3 large eggs
- 2/3 cup all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 12 fresh raspberries
Pre-heat oven to 325°F. Line 12 regular-size muffin cups with paper or foil liners.
In a medium bowl, beat first three ingredients on low speed to blend, then on high speed 2 minutes until light and fluffy. Refrigerate for about 30 minutes.
Melt 1 stick butter and chocolate in a medium saucepan over low heat, stirring until melted and smooth. Remove from heat. Whisk in sugar and vanilla, then eggs, one at a time, until well blended. Stir in flour, cocoa and baking powder just to blend. Pour into muffin cups.
Bake 30-35 minutes, or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pan on a wire rack (cupcakes may sink slightly).
Spoon frosting into a large ziptop bag, snip 1/2 inch off 1 corner and pipe swirls on top of cupcakes. Garnish each with a raspberry.
- 1 3/4 cups Chicken Broth
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon Zulka Morena Sugar
- 1 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper
- 4 skinless, boneless chicken breasts
Mix broth, soy sauce, vinegar, sugar, garlic powder and red pepper in shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 1 hour. Remove chicken from marinade.
Grill or broil chicken 15 minutes or until done, turning and brushing often with marinade.
In a small saucepan, heat remaining marinade to a boil over a medium heat. Serve with chicken.
- 1/4 cup water
- 1/4 cup Zulka Morena Pure Cane Sugar
- 1 tablespoon chopped fresh mint leaves
- 2 cups crushed ice
- 1/2 cup prepared lemonade
- Fresh mint sprigs, for garnish
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw.
Sign up for More
Want to get a monthly newsletter with recipes, deals, cooking tips and more?
Sign up here to get this and more!
Have you tried Zulka in one of your favorite recipes?
Share it with us and you might just see it featured on our website!