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!

Iced Pumpkin Oatmeal Cookies


  • 2 cups All-purpose flour
  • 2 1/2 cups quick cooking oats (or regular rolled oats pulsed slightly in food processor)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp pumpkin pie spice
  • 1 tsp sea salt
  • 12 Tbsp butter (1 1/2 sticks), unsalted, room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 1/2 cup pure pumpkin puree
  • 2 large eggs
  • 2 tsp vanilla extract
  • Glaze:
  • 2 cups powdered sugar, sifted
  • 3-4 Tbsp milk


Preheat oven to 350 F. Prep cookie sheets with either silicon bake mats or parchment paper.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, spice and salt. Set aside.

In the bowl of a stand mixer or large bowl using a hand mixer, cream together the butter and sugars, stopping to scrape down the sides with a spatula when needed. Add the pumpkin puree and mix again. Add the eggs one at a time, mixing well after each, then mix in the vanilla extract. Add the dry ingredients and mix on low until just combined.

Using a small cookie scoop, scoop 1 1/2 tablespoons of dough and place 2 inches apart on a cookie sheet. Wet the back of a spoon with water and gently flatten each cookie just slightly.

Bake for 11-13 minutes until flattened and slightly browned on the edges. Remove from oven and cool for 3 minutes on the pan, then carefully remove to wire cooling racks and cool completely before glazing.

For the Glaze:

Whisk together the powdered sugar and 3 tablespoons of milk. If it’s too thick to drizzle add another tablespoon of milk.

Slide a cookie sheet under the wire cooling racks to catch the drips and drizzle the glaze over the cookies. Let the glaze harden before serving. Store in an airtight container for one week or freeze in airtight resealable bags up to 3 months.

Cranberry Apple Blueberry Pie


  • 2 1/2 cup all purpose flour
  • 1 tsp salt
  • 2 Tbsp Zulka Morena sugar
  • 1 cup butter (2 sticks) cut into small squares, very cold
  • 4 Tbsp full fat sour cream
  • 2 Tbsp ice water
  • Filling:
  • 1 lb cranberries (fresh or frozen - if frozen don’t thaw)
  • 1 lb blueberries (fresh or frozen - if frozen don’t thaw)
  • 1 cup Zulka Morena sugar
  • 2 tsp lemon juice
  • 2 cinnamon sticks
  • 2 Tbsp arrowroot starch
  • 2 lbs peeled, sliced sweet-tart apples (baking variety - honey crisp, Gala, Pink lady)
  • Egg wash: 1 egg, mixed with a little water


For the pie crust:
In a medium bowl, whisk together the flour, salt and sugar. Using a pastry blender or a fork, work in the chilled butter cubes until the mixture is uniformly crumbly and combined. Add the sour cream and blend again by hand until just combined. Add the ice water 1 tablespoon at a time until the dough comes together.

Divide the dough into two discs, one slightly larger than the other and flatten slightly. Wrap in plastic wrap and chill until firm, at least one hour up to several days.

While the dough is chilling make the filling:
In a medium sauce pan, combine all of the filling ingredients except the starch, apples and egg wash. Bring to a boil, then lower to a simmer for 10 minutes. Mix the starch with a little water, add to the pan and stir until slightly thickened. Remove from heat and stir in the apples. Let cool completely. This can be made several days ahead of time.

To assemble and bake the pie:
Preheat oven to 400 F.

On a lightly floured surface, roll out the larger disk of pie dough to about 12 inches, making sure it’s not too thin in any spots. Gently lift and place into a 9” pie pan and press down gently onto the sides of the pan. Press the dough onto the edges of the lip of the pan and trim any excess. Fill the pie with the filling using a spoon, leaving any excess juice. Roll out the remaining dough and use a small leaf shaped cookie cutter to cut out about 60 leaves. Brush the pie dough edges with the egg wash and place the leaves onto the top, slightly overlapping each one. When you get to the last one lift one leaf to tuck it in under it. Brush the tops of the leaves with the egg wash. Spoon any of the remaining juice from the filling mixture over the top of the pie filling, then top with more pie crust leaves, brushing them with the egg wash.

Bake at 400 for 25 minutes or until the crust is starting to brown. Lower the heat to 350, cover the pie with foil if it’s getting too browned, and bake for another 35 min. Remove from the oven to cool before serving.

Slow Cooker Pumpkin Apple Butter


  • 1 dozen large assorted apples (Honeycrisp, Pink Lady, Gala, Fuji etc)
  • 1/2 cup Zulka Morena Sugar
  • 1/2 cup Zulka Brown Sugar
  • 2 tsp pumpkin pie spice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1/2 cup apple cider
  • 1 tsp sea salt
  • 1-15 ounce container of pure pumpkin puree


Peel, core and roughly chop the apples and place them in a slow cooker along with the remaining ingredients, except the pumpkin puree. Stir and set the slow cooker on low for 8 hours or high for 4 hours. Check mixture once in a while to stir and test the apples to see how soft they are. Once the apples are really soft, almost apple sauce consistency, transfer to a blender and puree. Add the apple mixture back to the slow cooker and add the pumpkin puree. Set on low for another 4 hours or high for 2 hours until thickened slightly.

Let cool and then store in glass jars. Lasts up to one week in the fridge or frozen for up to 3 months.

Sparkling Apple Cider Sangria


  • 1/4 cup Zulka Morena Sugar
  • 2 tsp cinnamon
  • 2 cups Apple Cider
  • 1/2 cup Calvados or other Apple Brandy
  • 1 750 ml bottle white wine (Pinot Grigio or Sauvignon Blanc work best)
  • 1 bottle sparkling apple cider
  • 5-6 apples, cored and sliced thin
  • Cinnamon sticks


Mix together the cinnamon and sugar in a small bowl. In another small bowl, pour a little of the brandy. Dip the glasses in the brandy and then the cinnamon sugar. Add a few apple slices to each glass. Set aside.

Pour the remaining cinnamon sugar in a large pitcher. Add the apple cider and stir until the sugar is dissolved. Top with the brandy and wine and mix. Add the rest of the apples. Chill until ready to serve.

Add the sparkling cider right before serving. Garnish with an apple slice and a cinnamon stick. Serve chilled. Add ice if desired.

Pumpkin Seed Brittle With Chocolate Drizzle


  • 2 cups Zulka Morena Sugar
  • 1/3 cup Zulka brown sugar, packed
  • 8 Tbsp butter, unsalted
  • 1/4 tsp sea salt
  • 3 Tbsp water
  • 1 tsp baking soda
  • 2 cups roasted and lightly salted pumpkin seeds
  • 1 cup chocolate chips


Set out a cookie sheet with a silicon bake mat or wax paper placed in it. Lightly oil the bake mat or wax paper.

In a sauce pan over medium-high heat, combine the sugars, butter, salt and water. Stir until combined. Once the butter is completely melted, stir again and clip on a candy thermometer and heat to 3000 F. Remove from the heat and immediately stir in the baking soda. Once combined add the pumpkin seeds and stir well. Quickly spread over the mat or wax paper and spread to the edges with a lightly oiled silicon spatula. Let cool 30 minutes. Gently break into pieces.

Put the chocolate chips in a microwave safe bowl and microwave at 30 second intervals until the chocolate chips are fully melted, stirring as they get more melted until smooth. Spoon the melted chocolate into a baggie or disposable pastry bag and snip a very small piece off one corner. Drizzle over the brittle pieces. Chill the brittle to set the chocolate. Store in an airtight container.


Natural, Pure, Cane Sugar