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!

Chocolate Chip Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 cup Zulka Morena Pure Cane Sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Mango Crème Brulee

Ingredients:

  • 3/4 cup mango, diced
  • 3 large egg yolks
  • 3 1/2 Tbsp Zulka Morena Sugar, divided
  • 1 tsp vanilla extract
  • 1 cup heavy cream

Instructions:

1. Preheat oven to 325F.

2. Place ramekins in a baking dish. Fill the baking pan with water so it reaches halfway up the sides of the ramekins.

3. Distribute diced mango evenly among the ramekins.

4. In a 2 cup liquid measuring cup or a small bowl, whisk together egg yolks and 2 tablespoons sugar.

5. In a small saucepan, mix vanilla and cream. Heat over medium heat until the cream just begins to smoke and a film appears over the top. (You do not want the cream to boil.)

6. Slowly pour the cream into the egg mixture, whisking constantly.

7. Pour custard into ramekins to cover the mango.

8. Bake until the custards have set, 35 minutes.

9. Transfer custards to a wire rack to cool, then refrigerate, uncovered, until well cooled (3-4 hours or overnight works well).

10. Just before serving the crème brulee, sprinkle the top of each with roughly 1 tsp of sugar.

11. Caramelize the sugar with a blow torch, or preheat your broiler and broil for 2-3 minutes.

Recipe By: Curious Cuisiniere

Cream Cheese No-Bake Cookies

Ingredients:

  • 3 cups quick-cooking or 1-minute oats
  • 1/4 cup shredded coconut (sweetened or unsweetened)
  • 4 ounces cream cheese
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons butter
  • 1 1/2 cups Zulka Morena Pure Cane Sugar
  • 1/2 c. milk
  • 3/4 cup chocolate chips

Instructions:

1. Line a baking sheet with parchment paper. Set aside. In a large bowl, place oatmeal, coconut, cream cheese, and vanilla. Set aside.

2. In a medium saucepan set over low heat, melt butter. Stir in sugar and milk. Raise heat to medium high. Swirl the pan occasionally whle it comes to a boil. When the mixture comes to a boil so that the entire surface of the mixture is covered in bubbles, cook for exactly 50 seconds. Remove from heat and pour into the bowl with the oatmeal. Working quickly, stir until everything is well combined. Stir in chocolate chips and mix until some are melted, but some remain unmelted.

3. Use a spoon or a cookie scoop (a small, retractable ice cream scoop) to spoon out oatmeal mixture onto the prepared baking sheet. Allow to cool and set. Place in refrigerator or freezer to help set the chocolate, if desired. Serve.

Recipe By: Sophistimom

Churro Donuts

Ingredients:

  • 2 & 1/2 cups all-purpose flour
  • 1 cup Zulka Morena Sugar, divided
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon, divided
  • 1 cup (2 sticks) butter, melted & divided
  • 1 cup buttermilk
  • 1 egg
  • 2 tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions:

1. Preheat oven to 400 degrees F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside.

2. In a large bowl, whisk together the flour, ½  cup of Zulka sugar, baking powder, salt, nutmeg and 1 teaspoon of cinnamon to blend. In a medium bowl, combine 1  stick of melted butter with the buttermilk, egg and vanilla; whisk together with a fork.

3. Add the milk mixture to the flour mixture and stir until batter forms; batter will be lumpy. Drop heaping tablespoonfuls of dough into each mini muffin cavity. Bake for approximately 10 minutes or until muffin tops are puffed and lightly golden, and until a toothpick inserted near the center comes out clean. Cool the donuts in the tin for about 10 minutes.

4. Meanwhile, place the remaining melted butter in a small bowl, and in a separate bowl, blend together the remaining 1 tsp cinnamon and ½ cup Zulka sugar to combine. Dip each donut into the butter to coat, then transfer to the cinnamon sugar mixture to completely coat. Place the sugared donuts onto a wire rack to set, about 10 minutes. Serve warm or room temperature and store airtight, at room temperature, for several days.

Recipe By: The Domestic Rebel

Peanut Butter Sandwich Cookies

Ingredients:

  • 1/2 cup plus 4 tablespoons unsalted butter, room temperature
  • 1 cup old fashioned oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup Zulka Morena Sugar, plus extra for sprinkling
  • 1/2 cup packed Zulka brown sugar
  • 1/2 cup peanut butter
  • 4 tablespoons unsalted butter
  • 3/4 cup peanut butter
  • 1/4 cup Zulka powdered sugar
  • 1/2 teaspoon salt

Instructions:

1. Line a baking sheet with parchment paper, set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.

2. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

3. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together remaining ½ cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

4. Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with second piece of parchment paper and roll out dough, between parchment, to ¼ inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.

5. Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with Morena sugar.

6. Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.

7. Mix all remaining ingredients together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.

8. When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.

Recipe By: Leslie Reese

Natural, Pure, Cane Sugar