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!

Atole de Vanilla

Ingredients:

  • 4 cups milk
  • 1/4 cup maseca (corn flour)
  • 1/4 cup, plus 2 tablespoons brown sugar
  • 5 cinnamon sticks, divided
  • 1 vanilla bean pod
  • 2 pinches kosher salt
  • A few pinch of cinnamon, for garnish

Instructions:

from The Broken Bread

Directions

  • In a 3 quart pot, add the milk, maseca, and sugar, whisking until no lumps remain. Scrape the seeds from the vanilla bean pod into the pot, along with 1 cinnamon stick, and salt.
  • Set pot to medium heat, and bring to a boil while whisking constantly. Once boiling, continue whisking until mixture has slightly thickened, about 2- 3 minutes.
  • Remove pot from heat and pour the atole through a fine mesh sieve before serving.
  • Garnish each cup with a cinnamon stick and a light dusting of cinnamon.

Horchata

Ingredients:

  • 2 cups uncooked well rinsed white rice
  • 6 cups water
  • 2 cinnamon sticks
  • 1 1/4 cup Zulka granulated sugar
  • Cinnamon to sprinkle on top

Instructions:

by Dionne Baldwin, Try Anything Once Culinary

Directions

  • In a blender pitcher add 2 cups uncooked rice, cinnamon sticks and 4 cups of water.
  • Pulse about 10 times to break up rice and cinnamon sticks into smaller pieces.
  • Pour into a large bowl and let it soak for 6-8 hours.
  • After soaking pour back into a blender pitcher, add sugar and blend for 10 seconds on high.
  • Pour 2 cups of water into a pitcher then strain the rice mixture into the pitcher using a fine mesh strainer.
  • Stir and refrigerate.
  • You can serve immediately over ice.

 

Pumpkin Chocolate Tart

Ingredients:

  • Chocolate tart shell
  • 1/4 Cup Zulka sugar
  • 1/4 Cup Zulka powdered sugar
  • 1/2 Cup butter, softened
  • 1 1/4 Cup flour
  • 1/4 Cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 egg yolk
  • 1 Tablespoon ice water
  • Pumpkin filling
  • 1-15 oz. can pumpkin puree
  • 3/4 Cup sweetened condensed milk
  • 2 egg yolks
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon allspice

Instructions:

from Luci’s Morsels

Directions

For the tart shell, blend sugars and butter together in large bowl. Sift flour, cocoa, and salt together. Add to batter. Turn speed to low. Slowly add yolk and ice water. Mix until dough comes together, pulling away from sides of the bowl. Turn dough onto surface. Shape into 8-inch disc. Wrap in plastic wrap. Refrigerate at least 30 minutes. Can be made up to two days ahead of time.

 

Preheat oven to 350 degrees. Remove dough from refrigerator. Roll into 12-inch circle. Place in tart pan. Press dough into tart pan with finger tips, making sides flush with pan. Poke crust with fork in 1/2-inch intervals (prevents bubbles). Bake 12 minutes. Set aside to cool.

 

Preheat oven to 350 degrees if turned off. Thoroughly mix pumpkin filling ingredients. Pour filling into cooled tart shell, smoothing top. Bake 30 minutes until filling is set. Let tart cool to room temperature. Chill for at least one hour before serving. Serve with homemade whipped cream.

 

Tart Shell Recipe adapted from Food.com and Pumpkin Filling recipe adapted from Foodnetwork.com.

 

 

 

Pabassinas

Ingredients:

  • ½ cup milk
  • one ¼ oz. packet active dry yeast
  • ¾ cups Zulka granulated sugar
  • 1/2 tsp salt
  • 1 tsp. lemon zest
  • 1 tbsp. orange zest
  • 1 ½ tsp. cinnamon
  • 4 cups flour
  • 1 tsp. anise seeds
  • ¾ cup softened butter
  • 1 cup raisins
  • 1 cup chopped almonds
  • 1 cup chopped walnuts
  • Colored Sugar
  • 1 cup of Zulka granulated sugar
  • gel food coloring
  • Icing
  • 2 egg whites
  • 2 tsp. lemon juice
  • 2 cups Zulka powdered sugar

Instructions:

from Try Anything Once Culinary

Directions

  • Preheat oven to 375 degrees F.
  • In a microwave safe bowl, pour in ½ cup milk. Microwave for 30 seconds. Check with a thermometer to make sure the temperature is not over 90 degrees.
  • Add yeast, stir and let this mixture rest for about 10 minutes.
  • Combine ¾ cup sugar, salt, lemon zest and orange zest in the bowl of a stand mixer using the paddle attachment. Mix on low for about 30 seconds.
  • Next add the cinnamon, flour and anise seeds then stir together.
  • Cut butter into cubes then mix in with the dry ingredients until the butter combines with the flour mixture and the combination becomes crummy.
  • Pour yeast and milk into the bowl with the dry ingredients.
  • Also add the eggs and mix for about 30 seconds then add the baking powder, sprinkling evenly over the dough.
  • After the dough is mixed and the ingredients are incorporated, fold in raisins and nuts.
  • Turn dough out onto a lightly floured flat surface and roll to about ¼ inch thick.
  • Cut into diamond shapes and place on a baking sheet lined with parchment paper or a silicone liner.
  • Bake for 20-25 minutes just until the cookies begin to turn a golden brown.
  • Let them completely cool before icing.
  • To make the colored sugar, measure 1 cup granulated sugar into a bowl and add a couple drops of gel food coloring. The best way to mix this is with your hands but the gel will stain your fingers. If you prefer, you can use a spatula instead.
  • To make the icing add egg whites, lemon juice and powdered sugar into a bowl.
  • Whisk until fully combined.
  • Dip cookies into icing to coat and top with colored sugar.
  • Each batch makes about 4 1/2 dozen cookies.

 

 

Pan de Muerto

Ingredients:

  • 1/2 cup Zulka granulated sugar
  • zest of one large orange
  • 3 tsp anise seeds
  • 3/4 tsp salt
  • 6 1/2 cups flour
  • 1/2 cup water
  • 1/2 cup milk
  • two ¼ oz. packets active dry yeast
  • 3 eggs
  • 1/2 cup butter, softened
  • 1/4 cup orange juice
  • melted butter for brushing on top of the baked loaves
  • more Zulka granulated sugar for sprinkling

Instructions:

from Try Anything Once Culinary

Directions

  • In the bowl of a stand mixer add sugar and orange zest. Mix for about 30 seconds using the paddle attachment.
  • Now add in the anise seeds, salt and flour.
  • In a microwave safe bowl combine the water and milk. Microwave for 45 seconds then test with a thermometer to make sure the temperature is at 90 degrees F or lower.
    Add yeast to the milk mixture then stir together. Let it rest for about 10 minutes.
    Then pour the milk and yeast mixture into the dry ingredients along with the eggs, butter and orange juice.
  • Mix everything together on low using the dough hook. Once the ingredients are combined, knead for 8 minutes. Add flour 1 tablespoon at a time if needed. The dough should be tacky, sticky but not coming off on your finger when you poke it, and dough should roll on the bottom of the bowl without sticking.
  • Lightly oil a clean bowl and let the dough rise in a warm place for two hours or until the dough doubles in size.
  • After rising gently punch down the dough and remove from the bowl. Turn out onto a clean, dry flat surface to form the loaves.
  • Divide the dough into three equal pieces.
  • Pull off a handful of dough from each piece and set the handfuls aside.
  • Form each large piece into a ball by pulling the sides down and pinching together underneath the dough ball.
  • Going back to the handfuls of dough, we are going to make the pieces that cross over the bread to resemble bones with a ball for the top.
  • Pull off a small piece from each handful of dough previously removed and form three balls. Set the balls aside.
    Taking the dough remaining from one of the handfuls, roll into a long strip and cut into 2-3 pieces, long enough to stretch from one side of the loaf to the other, tucking the ends underneath. Lay pieces on top, crossing in the center.
  • Do the same with the last two handfuls.
  • Leave the small dough balls aside for now.
  • Place the formed loaves on baking sheets lined with parchment paper or silicone baking mats and let them rise in a warm place for an hour.
  • Preheat your oven to 350 degrees F.
  • Take the small balls and place one on top of each loaf. Press down on top of each ball with your palm, pushing into the loaves.
  • Brush room temperature water on top of each loaf.
  • Bake for 35-40 minutes or until the bread is a light brown color.
  • Remove from the oven and let the loaves cool on a wire rack.
  • Brush melted butter on top of the cooled loaves and sprinkle sugar on top.

 

Natural, Pure, Cane Sugar