Zulka Is Great In Any Recipe
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- 1 cup butter, softened
- 1/2 cup of Zulka Morena Pure Cane Sugar
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1/2 teaspoon almond extract
- 1/3 cup sliced almonds, toasted
In a bowl, cream butter, Pure Cane Sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 16-20 minutes or until lightly browned.
In a microwave-safe bowl, combine condensed milk and chocolate chips. Microwave, uncovered, on high for 30-60 seconds or until chips are melted; stir until smooth. Stir in extract. Spread over the shortbread. Sprinkle with almonds and press down. Refrigerate until firm. Cut into squares. Yield: 4 dozen.
- 1/2 cup butter, softened
- 1 cup of Zulka Morena Pure Cane Sugar
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup egg substitute
- 1/4 cup corn syrup
- 2 teaspoons Spice Islands® pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/4 cups semisweet chocolate chips
In a bowl, cream butter and Pure Cane Sugars. Add eggs, one at a time, beating well after each addition. Beat in the egg substitute, corn syrup and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until lightly browned. Immediately remove to wire racks to cool. Yield: 5-1/2 dozen.
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