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!

Fruit Cheesecake Sugar Cookie Cups


  • Cookie Cups
  • • 3/4 cups butter
  • • 1 cup Zulka Morena Sugar
  • • 1 egg
  • • 2 tsp vanilla extract
  • • 2 cups all-purpose flour
  • • 1 tsp baking soda
  • • 2 tsp cornstarch
  • Cheesecake Filling and Topping
  • • 12 oz cream cheese, room temperature
  • • 1 3/4 cup Zulka Powdered Sugar
  • • 1 1/2 tsp vanilla extract
  • • assortment of chopped fresh fruit



 Coat cupcake pan with non-stick cooking spray. Preheat oven to 350 degrees.

Cream butter and sugar together for 5-7 minutes, until light and fluffy.

Add the egg and vanilla and beat until well combined.

Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

Makes balls of about 2 tbsp. of dough. Press cookie dough in bottom and about 1/3 – 1/2 way up the sides of each cupcake cup, forming a cup shape.

Bake for 10-12 minutes.

Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.

Once the cookie cups have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth.


Recipe by: Life, Love and Sugar

Rose + Raspberry Cocktail


  • 1 bottle rose wine, chilled
  • 2 cans (24 ounces) lemon lime soda (regular or sugar free)
  • Chilled raspberries
  • 1 lemon, juiced
  • Zulka Morena Sugar
  • Festive sprinkles


Place lemon juice in small bowl.
On a shallow plate, combine equal parts sugar and sprinkles.
Dip rim of glass in lemon juice and then in sugar mixture. Repeat for each glass.
Place raspberries in bottom of each glass.
Fill one-quarter to one-third glass with lemon-lime soda.
Fill glass with rosé wine

Recipe by: Luci’s Morsels

Strawberry Trifle


  • Angel Food Cake
  • 1½ cups egg whites (~10 eggs)
  • 1 cup confectioners’ sugar or Zulka Powdered Sugar
  • 1 cup all-purpose flour
  • 1½ tsp cream of tartar
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • 1 cup Zulka Morena Sugar
  • Strawberry Glaze
  • 3½ cups fresh strawberries
  • ¼ cup Zulka Morena Sugar
  • 2½ tsp cornstarch dissolved in 2 tbsp cold water
  • ½ tbsp butter
  • 1 tsp lemon juice
  • 1 package instant vanilla pudding


Pour egg whites from carton to measuring cup, and add to mixer bowl (or separate eggs and save yolks for later use). Let stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Blend confectioners’ sugar and flour together with a whisk.

Add cream of tartar, vanilla and salt to egg whites and beat on high speed (8 on KitchenAid with flat paddle).

Add sugar a little at a time while beating until sugar is dissolved.

Once stiff peaks form, fold in flour mixture ¼ cup at a time (lowest speed on KitchenAid mixer).

Gently spoon into an ungreased 10-in. bundt cake pan. Swirl spatula through.

Bake for 45 minutes.

In the meantime, prepare the pudding and set aside.

Hull and finely chop 2½ cups of strawberries and add a sauce pan over medium heat. Hull and slice the remaining strawberries and set aside.

Add the sugar and cornstarch and simmer for 3 minutes.

Add the lemon and butter, and remove from heat. Stir a few times while cooling.

Remove the cake from the oven and invert pan. Cool for 1 hour.

Loosen with a butterknife, then chop into 1-inch square pieces.

Layer 6 8-oz glasses with angel food cake, glaze, and pudding, then add sliced strawberries around the edges in a circle. Repeat.

Top with whipped cream if desired.


Recipe by: My San Francisco Kitchen

Christmas Cranberry Lime Mojito


  • 2- 12 ounce bags of fresh cranberries
  • 2-3 limes
  • 1 cup plus 3-4 Tbsp sugar, divided
  • 2/3 cup water
  • 1/3 cup fresh lime juice
  • 1 bottle white rum (such as Bacardi Silver)
  • Fresh mint
  • Soda water
  • 3-4 bottles, 10”-12” high with a rubber stopper and snap closure


To make the infused rum:
Pour 1 tablespoon of sugar into each bottle and add a little rum. Swirl it around until the sugar is starting to dissolve.

Poke holes in all the cranberries with either a skewer or knife. Fill each bottle 1/4 way with the cranberries. Take one of the limes and slice the rind into thin strips. Divide half the rinds between each bottle. Add more cranberries then more lime rinds then more cranberries until about 3/4 full of berries. There will be leftover berries to use as garnish for the drinks which can be frozen until using again.

Using a funnel or a measuring cup, carefully fill the bottles almost all the way with rum. Secure the lids and gently tip the bottles back and forth to mix the sugar and get liquid into the cranberries. Let infuse for at least 2 weeks and up to two months. The longer the infusion time the stronger the cranberry flavor.

To make the Mojitos:
Combine water, lime juice and one cup sujar in a sauce pan and heat until the sugar is dissolved. Let cool completely.

Slice the remaining limes into thin wedges.

Add a few mint leaves with a teaspoon of the lime simple syrup to tall mojito/collins glasses and bruise slightly with a cocktail muddler. Add a little ice and some cranberries (fresh or frozen) and a few lime slices, then layer again 1-2 more times. Add 2 ounces of the cranberry infused rum, another teaspoon of the lime simple syrup to each glass and top with soda water. Garnish with cranberries, mint and lime. Serve immediately.

You can give the other infused rum bottles away as holiday gifts!

Candy Cane Sugar Scrub


  • 2- 2 cup jars with tight fitting lids
  • 4 cups Zulka Morena Sugar
  • 1 - 1 1/2 C almond oil (olive, grape seed, or any other light oil)
  • 3 Tbsp raspberry or cranberry juice
  • 20-30 drops peppermint essential oil
  • 1/2 tsp vanilla extract


Divide the sugar between two bowls. Add the oil a little at a time to each bowl, stirring gently or using your hands to mix until you get the consistency you want. You don’t want it too dry or too oily. In one bowl add the vanilla extract and combine well. In the other bowl add the peppermint essential oil and juice and mix well.

Layer the sugar mixtures in the jars half a cup of each at a time, tapping down with a spoon or hand before adding next layer. Close lid and add decorative ribbon, candy cane, and spoon or scoop.

Natural, Pure, Cane Sugar