©2014 ZUCARMEX USA, LLC. Recipes courtesy of Zucarmex USA, LLC unless otherwise noted. We’ve compiled our favorite recipes to delight the senses (and your family!) with the rich and flavorful taste of Zulka Pure Cane Sugar. These dishes, desserts and drinks are sure to become favorites at your table. We hope you enjoy the beautiful recipes created by our team and contributors.

Have a recipe you’d like to share? Please send it to us at [email protected]. Happy Cooking!

III BREAKFAST

—— Orange Cinnamon Pancakes with Cranberry Maple Syrup ...... 7 —— Pecan Coconut Granola ...... 8 —— Honey, Almond & Banana Muffins ...... 9 —— Lemon Glazed Blueberry Cake ...... 10 —— Blueberry Banana Yogurt Smoothie ...... 11

—— Apple Pecan French Toast ...... 12

SAVORY DISHES

—— Cherry Chipotle Glazed Pork Tenderloin ...... 17 —— Balsamic Glazed Salmon ...... 18 —— Poppy Seed Dressing ...... 19 —— Chicken Breast in Mango Sauce ...... 19

—— Sweet and Spicy Delicata Squash ...... 20

1 Zulka Recipe Book DESSERTS —— Clementine Whoopie Pies with Vanilla Clementine Buttercream Filling ...... 24 —— Mango Cheesecake ...... 26 —— Sweet Potato Pound Cake ...... 27 —— Flourless Chocolate Torte with Raspberry Sauce ..... 28 —— Coffee Bean Kahlua Ice Cream ...... 30 —— Churro Donuts ...... 31

—— Vanilla Bean Greek Yogurt Panna Cotta with Blueberry Coulis ...... 32 —— Old-Fashioned Peach Cobbler ...... 34

—— Mini Sweet Potato Cupcakes ...... 35

DRINKS —— Cranberry Apple Spritzer ...... 38 —— Mango Old Fashioned ...... 39 —— Ginger Mojito Mocktail ...... 40 —— Non-Alcoholic Mint Juleps ...... 41 —— Margarita Floats ...... 42 —— Cucumber Mint Margarita ...... 43 —— Basil Limeade ...... 44 —— Frozen Mango–Jalapeño Margarita ...... 45

SUGAR TIPS —— Vanilla Sugar ...... 46 —— Cinnamon Sugar ...... 46 —— Peanut Praline Candy ...... 47

—— Lime Infused Sugar ...... 48

Pure Cane Sugar Recipes 2 3 Zulka Recipe Book 4 5 Zulka Recipe Book Orange Cinnamon Pancakes with Cranberry Maple Syrup

FOR THE PANCAKES: —— 3 tbsp butter, melted & slightly cool —— 2 cups all purpose flour —— 1 tsp vanilla extract —— 1/4 cup Zulka Morena Pure Cane Sugar —— 2 tbsp coconut oil —— 2 tsp baking powder FOR THE CRANBERRY SYRUP: —— 1/2 tsp baking soda —— 1-1/2 cups fresh cranberries —— 1 tsp ground cinnamon —— 3/4 cup pure maple syrup —— 1/4 tsp salt —— 2 tsp Zulka Morena Pure Cane Sugar —— Zest from 2 oranges (about 1 tbsp) —— 1 tsp orange juice —— 1 cup buttermilk —— 1 tsp lemon juice —— 3/4 cup orange juice —— 2 tsp cornstarch —— 2 large eggs

In a large bowl combine the flour, cornstarch and a little water just to sugar, baking soda, baking powder, make it liquid. Pour this mixture into salt, cinnamon, orange zest and the syrup and bring back to a boil whisk to combine. for one minute. Add the remaining cranberries, turn off the heat and In a small bowl, whisk the eggs, then cover the pan to keep warm. add the buttermilk, orange juice and vanilla extract. Add the cooled Preheat a griddle and grease with melted butter and stir again to coconut oil. Pour 1/3 cup batter for combine. Add the wet mixture into each pancake and cook 2-3 minutes the dry ingredients and mix well. Let or until the pancakes are covered sit for 10 minutes. in bubbles and edges are starting to look done. Carefully flip with a To make the syrup, in a sauce pan spatula and cook another 1-2 minutes combine 1 cup of the cranberries, or until browned slightly. Keep the the maple syrup, sugar, orange juice pancakes warm and repeat with and lemon juice. Bring to a boil, then remaining batter. lower the heat and let simmer for 2 minutes. When the cranberries start To serve, place a few pancakes on a to pop open, use a spoon to smash plate with 1/3 cup of the cranberry some of them against the side of syrup. Serve hot. the pan. In a small bowl add the

Breakfast Recipes 6 Pecan Coconut Granola

—— 3 cups oats —— 1/4 cup Zulka Morena Pure Cane Sugar —— 1/4 cup honey —— 1 cup grated coconut —— 1/2 cup coconut oil —— 1 tbsp molasses —— 1 tsp cinnamon —— 1 tsp vanilla —— 2 cups pecans, diced —— 2 cups dried cranberries

Preheat oven to 325° F.

In a large bowl, add oats, honey, vanilla, molasses, pecans, coconut oil, grated coconut, sugar, and cinnamon, mix well.

Place granola on cookie sheet and bake for about 25 minutes, stirring every five minutes to brown evenly.

Remove granola from oven and allow to cool 30 minutes.

Fold in dried cranberries, mix well, and store in an airtight container.

Credit: Creole Contessa

7 Zulka Recipe Book Honey, Almond & Banana Muffins

—— 1/2 cup slivered almonds —— 1 medium over ripe banana, mashed (1/2 cup) —— 1/3 cup Zulka Morena Pure Cane Sugar, plus 2 tbsp for topping —— 1 tsp vanilla —— 1 tsp ground cinnamon —— 1-1/4 cup all-purpose flour —— 3 ounces honey almond flavored —— 3/4 tsp baking powder cream cheese —— 1/4 tsp baking soda —— 1/4 cup butter, softened —— 1/4 tsp kosher salt —— 1 egg, room temperature —— Honey, for drizzling

Preheat oven to 375° F. Line a 12- until just combined. Add 1/4 cup cup muffin pan with baking liners. of the almond, sugar, cinnamon Set aside. mixture and fold in gently.

In a small bowl, place the almonds, Place half of the batter equally 2 tbsp sugar, and cinnamon. Toss amongst the baking cups. Drizzle the ingredients together and set with honey, and then top with aside. the remaining batter. Sprinkle the remainder of almond, sugar, In the bowl of a stand mixer, place cinnamon mixture evenly over the the cream cheese, butter, and tops. 1/3 cup sugar. With the mixer on medium, beat until combined. Add Bake the muffins about 20 minutes the egg and beat well. Add the or until a toothpick comes out mashed banana and vanilla and stir clean when poked in the center. until just combined. Allow them to cool 5 minutes, then remove from the pan and drizzle In another bowl, place the dry with honey. Serve immediately, ingredients: flour, baking powder, or allow them to come to room baking soda, and kosher salt. Use a temperature and store in an airtight whisk to combine ingredients. Turn container for one day (for best the mixer on low, and gently add dry texture). ingredients to the wet ingredients Credit: Dwell on Joy

Breakfast Recipes 8 Lemon Glazed Blueberry Cake

—— 3/4 cup all-purpose flour —— 1 tsp baking powder —— 1/2 tsp sea salt —— 1/2 cup butter, very soft —— 1 cup Zulka Morena Pure Cane Sugar Glaze: —— Zest and juice of 2 lemons (about 2 tbsp each) —— 2 cups Zulka Morena Powdered sugar, sifted —— 2 large eggs —— 3 tbsp lemon juice —— 1 tsp vanilla extract —— 1 tbsp lemon zest —— 1 cup plain yogurt (any style) —— 1/2 tsp salt —— 2 cups blueberries (fresh or frozen)

Preheat oven to 350° F. Butter and Bake for 65-80 minutes or until flour an 8 1/2 by 4 1/2 inch loaf pan toothpick placed in center of cake and set aside. comes out clean. Cool for 10 min in pan, then remove to a wire rack to In a small bowl combine the flour, cool completely before glazing. baking powder and salt. In a medium bowl mix together the butter, sugar TO MAKE THE GLAZE: and lemon zest until well combined, Combine the glaze ingredients in a using either a whisk or an electric bowl and whisk until smooth. Spoon mixer. Add the eggs one at a time over the top of the loaf, letting some and then mix in the lemon juice and spill over the sides. Let the glaze firm vanilla extract. Fold in the flour until up before serving. Serve at room just combined, then add the yogurt temperature. Store in an airtight and combine again until no flour container up to 4 days. streaks remain. Gently fold in the blueberries and then pour the batter into the prepared loaf pan.

9 Zulka Recipe Book Blueberry Banana Yogurt Smoothie

—— 2 large organic bananas (frozen or fresh) —— 2 cups organic blueberries (frozen or fresh) —— 1 1/2 cups organic, non-gmo plain Greek yogurt —— 2 tsp Zulka Morena Pure Cane Sugar —— 1/2 cup organic cranberry juice —— 1 cup organic coconut water —— 1/2 cup - 1 cup ice (less for thicker smoothies, less if using frozen fruits) —— 4 tsp chia seeds —— Extra blueberries for garnish

Combine everything in a blender except the chia seeds and blend until smooth. Add more coconut water or ice until you reach desired consistency.

Pour into 4 glasses. Sprinkle 1 teaspoon chia seeds on top of each smoothie and garnish with fresh blueberries.

Serve immediately.

Breakfast Recipes 10 Apple Pecan French Toast

—— 1 loaf of day old French Bread, —— 2 tbsp vanilla extract sliced into 1 inch thick pieces —— 2 tbsp cinnamon —— 8 eggs —— 4 medium apples —— 2 cups whole milk —— 1/2 cup pecans, chopped —— 1-1/2 cups heavy cream —— 1 tbsp butter —— 3/4 cup Zulka Morena Pure —— Maple syrup for drizzling Cane Sugar, divided

Core, peel and quarter the apples, then slice into 1/4 inch thick slices. Place in a bowl and toss with 1 tbsp cinnamon and 1/4 cup of the sugar, making sure the apples are well coated. Set aside.

In a large bowl, whisk together eggs, 1/4 cup of sugar, remaining tbsp of cinnamon, vanilla, milk and cream.

Grease the bottom of a large baking pan with one tbsp of butter. Dip half of the slices of bread in the egg mixture quickly so they are not saturated, one at a time, and place in the pan. Spread half of the apple mixture over the bread. Repeat with the remaining bread and apple mixture. Then pour the remaining egg mixture over the top of the pan. Sprinkle the chopped pecans and remaining 1/4 cup of sugar over the top. Cover with foil and refrigerate overnight.

Remove the pan from the refrigerator 30 minutes before baking to warm to room temperature. Preheat the oven to 350° F and bake 45 minutes, covered. Remove foil and bake an additional 10 minutes. Serve warm, drizzled with maple syrup.

11 Zulka Recipe Book 12 13 Zulka Recipe Book 14 15 Zulka Recipe Book Cherry Chipotle Glazed Pork Tenderloin

—— 2 lbs pork tenderloin —— 1-1/2 tsp sea salt, —— 1/2 cup tart cherry —— 2 cups water divided preserves — — —— 1 cup tart cherry juice — 1/2 tsp ground black — 3 cups frozen tart pepper cherries, thawed, —— 1/4 cup kosher salt —— 1/3 cup white onion, divided —— 5 tbsp Zulka Morena diced —— 1/4 cup apple cider Pure Cane Sugar, divided —— 1 tbsp chipotle chile vinegar —— 1/4 cup apple cider in adobo, diced with —— 1/2 cup cherry juice vinegar sauce —— 2 tsp arrowroot or —— 1 cup ice —— 2 cloves garlic, peeled corn starch —— 2 tbsp grapeseed or and minced —— Sliced green onion coconut oil —— 1/4 cup water

Rinse the pork tenderloin, pat dry and stir until the mixture is thickened. place in a resealable plastic bag. Set Remove 1/2 cup of the sauce in a bowl of ice water. In a saucepan (without cherries in it) to use as the combine the water, cherry juice, glaze. Keep the sauce on low heat. kosher salt, 3 tbsp sugar and apple cider vinegar; heat over medium low Preheat oven to 375° F. Heat a cast until the sugar and salt are dissolved. iron skillet over medium high heat Do not simmer or boil. Pour the brine and add 1 tbsp oil (grapeseed or over the pork in the baggie and add coconut). Remove the pork from the the cup of ice. Seal the baggie and marinade and pat it dry. Season the marinade for 20 minutes. pork with 1/2 tsp sea salt and ground black pepper. Sear the pork on all While the pork is marinating, make sides in the cast iron pan, about 2 the sauce and glaze. In a medium minutes a side. Spoon the reserved saucepan, combine the diced onion glaze over the tops of the tenderloins and sauté for 5 minutes. Add in the and place in the oven. garlic and chipotle chili in adobo and sauté another minute, stirring Roast for 15-20 minutes or until the entire time. Add the cherry internal temperature reaches 150°F. preserves, 2 cups of the thawed Carefully remove from the oven and cherries, vinegar, juice, 2 tbsp sugar transfer the pork to a cutting board and 1 tsp sea salt. Bring to a boil and and let rest 10 minutes. Slice in 1/2 simmer until slightly reduced. inch thick slices and spoon some of the warm cherry sauce over the Dissolve the arrowroot or corn starch top. Garnish with sliced green onion. in water. Add to the saucepan and Serve immediately.

Savory Dish Recipes 16 Balsamic Glazed Salmon

—— 6 5oz salmon filets —— 1/3 cup balsamic vinegar —— 4 cloves garlic, minced —— 4 tsp Dijon mustard —— 1 tsp olive oil —— 1 tbsp chopped fresh oregano —— 1 tbsp white wine —— Salt and pepper to taste —— 1 tbsp Zulka Morena Pure Cane Sugar

Preheat oven to 400° F. Line a baking sheet with aluminum foil. Coat a small saucepan with 1 tsp olive oil. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, sugar, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened. Arrange salmon fillets on the foiled-lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano. Bake for 10 to 12 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with more salt and pepper if needed. Serve warm.

17 Zulka Recipe Book Poppy Seed Dressing

—— 1 cup vegetable oil —— 1 tbsp poppy seeds —— 1/2 cup Zulka Morena —— 1 tbsp grated onion Pure Cane Sugar —— 1 tsp salt —— 1/3 cup apple cider vinegar —— 1 tsp dry mustard

In a blender or food processor, combine all ingredients. Blend until thoroughly mixed; mixture will be thick. Store in refrigerator and stir before using.

Chicken Breast in Mango Sauce

—— 2 medium boneless FOR THE SAUCE: chicken breasts, —— Pulp of one mango pounded —— 1/2 chipotle pepper —— 1 Poblano pepper —— 1/2 cup water —— 1” cube cream cheese —— 1 tbsp of —— 2 bacon strips Zulka Morena —— 1/3 cup balsamic vinegar —— Salt (to taste) Pure Cane Sugar —— 4 tsp Dijon mustard —— —— Pepper (to taste) Salt —— 1 tbsp chopped fresh oregano —— Pepper —— Aluminum foil —— Salt and pepper to taste —— 1 garlic clove

Season chicken breast with salt and pepper and pound on a clean, flat surface if needed. Cut Poblano pepper in strips and arrange over chicken. Add cream cheese and roll onto chicken breast. Repeat with remaining chicken. Cover each rolled chicken breast with a bacon strip. Wrap tightly in foil and cook in a preheated pan on medium-low heat for ten to twelve minutes. Flip chicken breast over and cook for another ten to twelve minutes. Set aside and keep wrapped until sauce is ready. For the sauce: Place mango pulp, chipotle, water, sugar, a pinch of salt and pepper, and garlic in a blender. Blend until smooth and transfer to a preheated pan. Bring to a boil and add unwrapped chicken to the sauce. Cover chicken breast with sauce completely.

Savory Dish Recipes 18 Sweet and Spicy Delicata Squash

SPICE MIX: ENTREE: —— 2 tsp Zulka Morena Pure Cane Sugar —— 3-4 delicata squash —— 1/2 tsp ground cinnamon —— 2/3 cup walnuts, coarsely chopped and toasted —— 1/2 tsp ground nutmeg —— 1/2 cup dried cranberries, —— 1/2 tsp ground cayenne pepper diced —— 1/2 tsp sea salt —— 3 tbsp Italian parsley, —— 1/4 tsp ground ginger chopped —— 1/4 tsp ground allspice —— 1/4 tsp ground black pepper —— 3 tbsp coconut or olive oil

Preheat oven to 400° F.

Set out a baking sheet and drizzle one tbsp of oil on to it.

Trim the ends off each squash and cut in half lengthwise. Scoop out the seeds and slice into inch thick half rounds. Place in a large bowl.

In a small bowl combine the seasonings and stir well.

Drizzle the remaining oil over the squash slices and sprinkle with half of the spice mixture. Spread the squash evenly over the baking sheet and sprinkle the remaining spice mixture over the squash. Roast for 20 minutes.

Transfer to a serving platter and sprinkle the walnuts, dried cranberries and parsley on top. Serve immediately while warm.

19 Zulka Recipe Book ENTREE: —— 3-4 delicata squash —— 2/3 cup walnuts, coarsely chopped and toasted —— 1/2 cup dried cranberries, diced —— 3 tbsp Italian parsley, chopped

20 21 Zulka Recipe Book 22 Clementine Whoopie Pies with Vanilla Clementine Buttercream Filling

FOR THE COOKIES: —— 15 oz ricotta cheese —— 2-1/2 cups all-purpose flour —— 1/3 cup fresh clementine juice —— 1 tsp baking powder FOR THE BUTTERCREAM: —— 1/2 tsp baking soda —— 1-1/2 cups unsalted butter (3 —— 1/2 tsp sea salt sticks), room temperature — —— 4 tbsp clementine zest — 4 cups Zulka Powdered Pure —— 1-1/2 cups Zulka Morena Pure Cane Sugar, sifted Cane Sugar —— 1/3 cup fresh clementine juice —— 1/2 cup butter (1 stick), room —— 1 tsp vanilla extract temperature —— 2 tbsp clementine zest —— 2 large eggs —— 1/2 tsp sea salt

Preheat oven to 350° F. Prep baking start to brown slightly and the tops sheets with either parchment or are set. Transfer to a wire cooling silicon bake mats. rack to cool. Combine the flour, baking powder, TO MAKE THE BUTTERCREAM: baking soda and salt in a medium Cream the butter until light. Add bowl, stirring well. Set aside. the sifted powdered sugar into the In a small bowl combine the sugar bowl half a cup at a time and mix and the clementine zest. Rub the zest well after each addition. Add in the and sugar between your fingers to salt, zest, vanilla extract and then release the oils from the zest into the the juice one tbsp at a time until sugar, until it takes on an orange hue. you reach the desired taste and consistency. If you add too much In a large bowl, use an electric juice the buttercream will be thinner mixer to combine the butter and the and harder to spread or pipe. sugar mixture. Mix on medium until creamy, about 2-3 minutes. Add the TO ASSEMBLE: eggs one at a time, mixing well. Add Using a pastry bag and open star tip, the ricotta and clementine juice and or spoon, spread a few tbsp of the mix for another minute. Add the buttercream onto the bottom of one flour mixture and mix on low until of the whoopie pie halves. Top with well combined. another half. Repeat with remaining Spoon 1-1/2 tbsp-sized balls of pies. Serve at room temperature. dough onto lined cookie sheets, The whoopie pies can be kept about 2” apart. Bake for 8-10 chilled in an airtight container for up minutes or until the bottom edges to 3 days.

23 Zulka Recipe Book 24 Mango Cheesecake

—— 1-1/2 cups graham cracker crumbs —— 1/2 cup Zulka Morena Pure Cane Sugar —— 6 tbsp unsalted butter, melted

MANGO CHEESECAKE FILLING: —— 3 large ripe mangos, peeled, pitted and coarsely chopped —— 24 oz cream cheese, room temperature —— 1-1/4 cups Zulka Morena Pure Cane Sugar —— 2 tsp pure vanilla extract —— 4 large eggs

Preheat oven to 325° F. Lightly at a time, beating well after each butter a 9-inch springform pan. addition. Add 2 cups of mango Stir cracker crumbs and sugar in puree and beat until well blended. a medium bowl until well mixed. Add melted butter and stir until Pour mixture over crust in pan. evenly moistened. Press crumb Bake for 1 hour and 25 minutes, or mixture firmly onto the bottom of until set and slightly golden around the prepared pan. Bake for about 12 edges. minutes until set. Cool completely. Cool cake for 1 hour and refrigerate Purée mangoes in a food processor uncovered overnight. Run a small until smooth. Set aside mango knife around the sides of the pan to puree (should be about 2 cups). In loosen. Remove pan sides. Transfer a large bowl, use an electric mixer cake to a platter. Cut into wedges to beat cream cheese, sugar, and and serve with sliced mangos. vanilla until smooth. Add eggs one

25 Zulka Recipe Book Sweet Potato Pound Cake

—— 1 cup butter, softened —— 2 tsp baking powder —— 2 cups Zulka Morena Pure Cane Sugar —— 1 tsp cinnamon —— 3 cups all-purpose flour —— 1/2 tsp baking soda —— 4 eggs —— 1/4 tsp salt —— 2 cups sweet potato, cooked —— 1/4 tsp nutmeg —— 1 tsp pure vanilla extract —— 1/4 cup milk

Pre-heat oven to 350° F. Butter or spray a bundt ban and set aside.

In a large bowl, cream butter and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, blending well after each addition. Add sweet potatoes and milk and blend; then add the vanilla, baking powder, cinnamon, baking soda, salt, nutmeg and mix well. Mix in the flour one cup at a time.

Pour mixture into prepared pan and bake for 45 minutes to 1 hour, until set. Let cool for 30 minutes, then remove from the pan onto a serving dish. Dust with powdered sugar.

Dessert Recipes 26 Flourless Chocolate Torte with Raspberry Sauce

FOR THE CHOCOLATE TORTE: —— 1-1/2oz cocoa powder —— 8 ounces dark or bittersweet —— Hot water (enough for a water bath) chocolate, chopped —— 12 tbsp butter (6 oz) FOR THE RASPBERRY SAUCE: —— 1-1/2 cup Zulka Morena Pure —— 12 oz frozen raspberries, thawed Cane Sugar, divided —— 1/2 cup Zulka Morena Pure Cane —— 1/2 tsp sea salt Sugar —— 1 tsp vanilla extract —— 2 tsp lemon juice —— 6 large eggs —— Optional: fresh raspberries for garnish

Pre-heat oven to 350° F. water, melt the dark chocolate with the butter, 1/2 cup of sugar, salt and Make sure there is a rack set to vanilla extract. Stir occasionally the middle of the oven. Grease the until it is fully melted. Remove from bottom and sides of a 9” springform heat and set aside to cool. pan with butter. Place the pan over parchment paper and trace around In a large bowl use an electric the bottom to make a circle. Cut the mixer to combine the eggs and the circle of parchment out and place in remaining cup of sugar. Beat on the pan. Grease the parchment with medium until thickened and pale, butter. about 10 minutes. Stir in the melted chocolate mixture. Mix on low until Take 3 pieces of foil just large fully combined, about one minute. enough to reach up the sides of the pan and place the springform Sift the cocoa powder over the top pan on top. Tightly wrap the foil up and fold in with a spatula until fully the sides, overlapping if necessary. mixed. Place the foil wrapped pan in a larger baking pan that is deep Pour into prepared pan evenly and enough to hold water that will reach place foil over the top of the cake. up the sides of the springform pan. Place the pan inside the baking pan and pour hot water into the baking In either a microwave safe bowl or pan so it reaches almost halfway up in a pan set over a pot of simmering the sides.

27 Zulka Recipe Book Place the pan in the oven and bake Combine the raspberries, sugar and for 50 minutes or until the top is set juice in a saucepan and bring to a and a toothpick comes out wet but boil. Lower heat and let simmer until with no batter stuck to it. the raspberries have released their juices, smashing the raspberries Once done, remove the springform against the side of the pan to help pan from the water bath and let release more. Transfer to a blender cool completely in the pan. Keep and blend well. Pour mixture into a covered with foil and chill in the strainer over a bowl and scrape well refrigerator overnight. When ready with a spatula to get all the puree to serve, remove the sides of the into the bowl, leaving the seeds in springform pan and invert the cake the strainer. Keep mixture chilled on a serving platter. Remove the until ready to use. bottom of the springform pan and carefully peel off the parchment. Serve at room temperature with the raspberry sauce and fresh TO MAKE THE RASPBERRY SAUCE: raspberries for garnish.

Dessert Recipes 28 Coffee Bean Kahlua Ice Cream

—— 2 cups whole milk —— 1 cup Zulka Morena Pure Cane Sugar —— 2 cups good quality coffee beans, whole —— 1/8 tsp sea salt —— 2 cups heavy cream, divided —— 6 large egg yolks —— 1 tsp vanilla extract —— 1 tbsp finely ground coffee, not instant —— 2 tbsp Kahlua or other coffee- flavored rum-based liqueur

Combine the milk, sugar, whole thickened, being careful not to coffee beans, salt and 1 cup of scramble the eggs. Pour the custard the cream in a medium saucepan into the bowl with the cream and heat over medium until warm, through the strainer, pressing on the stirring to dissolve the sugar. Once beans and scraping back and forth its warm, turn off the heat, cover to make sure all the custard is in the and let steep 3 hours. bowl. Mix in the vanilla and ground coffee and chill completely. Once the 3 hours are up reheat the Once chilled, freeze using an ice milk mixture to warm, place the cream maker or ice cream attachment remaining cream in a large bowl, for a Kitchen Aid according to and place a strainer over the bowl. directions.

In a separate medium bowl whisk Add in the Kahlua about 2 min before the egg yolks and slowly add finished in the ice cream maker some of the warmed milk mixture, and freeze in an airtight container whisking constantly to slowly completely before serving to firm up warm the yolks. Once all the yolks the ice cream. are warmed pour back into the milk mixture and stir until slightly Credit: Pineapple and Coconut

29 Zulka Recipe Book Churro Donuts

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

Preheat oven to 400° F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, nutmeg and 1 tsp 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. 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. Meanwhile, place the remaining melted butter in a small bowl, and in a separate bowl, blend together the remaining 1 tsp cinnamon and 1/2 cup 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.

Credit: The Domestic Rebel

Dessert Recipes 30 Vanilla Bean Greek Yogurt Panna Cotta with Blueberry Coulis

—— 4 tbsp water —— 1 cup Greek yogurt, full fat —— 1-1/2 tsp granulated gelatin —— 2 tsp vanilla extract —— 1 cup Zulka Morena Pure Cane —— 12 oz frozen blueberries, thawed Sugar, divided —— 1/2 cup fresh or frozen blueberries, —— 1 vanilla bean thawed —— 2 cups heavy cream —— Juice from 1/2 medium lemon, about 1 tbsp

In a small bowl, add the water and Once it’s dissolved, pour the entire sprinkle the gelatin evenly over the gelatin mixture into the saucepan top. Let sit 5-10 minutes to bloom the and stir well. Remove the vanilla gelatin. bean pod. Add this mixture to the Greek yogurt and stir well. In a large bowl, mix the Greek yogurt and vanilla extract. Set aside. Divide the mixture evenly amongst 4 glasses or bowls. Chill until well set, Place 3/4 cup of sugar in a small at least 4 hours up to overnight. bowl. Split the vanilla bean and scrape out the seeds. Reserve the TO MAKE THE COULIS: vanilla bean pod. Rub the sugar and In a small saucepan, combine the seeds between your fingers to evenly thawed blueberries including any distribute the seeds until the sugar is juice, the lemon juice and the fragrant. remaining 1/4 cup of sugar. Bring to a boil. Remove from heat and Put this mixture in a small sauce pan blend well. Chill until firm. Divide this and add the heavy cream and vanilla mixture evenly over the top of the bean pod. Turn the heat to medium panna cotta and chill until set. and bring to a simmer. Turn off the heat and slowly add a little of this Top with the fresh (or thawed) mixture to the gelatin to dissolve the blueberries. Serve chilled. gelatin.

31 Zulka Recipe Book 32 Old-Fashioned Peach Cobbler

—— 1/2 cup unsalted butter —— 1-1/2 cup Zulka Morena Pure Cane Sugar, divided —— 1 cup all-purpose flour —— 5 cups fresh or frozen sliced —— 1-1/2 tsp baking powder peaches —— 1/2 tsp salt —— 1/2 tsp of cinnamon —— 1 cup milk

Pre-heat oven to 350° F.

Place the butter in a 9x13 inch oven proof serving dish and put in the oven to melt. In a medium bowl, mix together the flour, baking powder and salt. Stir in the milk and 1 cup of the sugar until smooth.

Remove the dish with the melted butter from the oven and pour the batter in.

In a separate bowl, toss the peaches with 1/4 cup sugar and the cinnamon. Spoon the peaches and then the juices evenly over the batter. Place the dish back in the oven and bake until the batter is browned and has risen up and around the peaches, about 30 minutes. Serve warm with whipped cream or ice cream.

33 Zulka Recipe Book Mini Sweet Potato Cupcakes

CUPCAKES —— 1/2 cup oat flour —— 6 tbsp all-purpose flour —— 6 tbsp Zulka Morena Pure Cane Sugar

—— 1/2 tsp baking soda FROSTING —— 2 tbsp unsalted butter, room —— 1/4 cup Zulka Powdered Pure temperature Cane Sugar —— 1 egg white —— 3 tbsp cream cheese, room —— 1/4 cup cooked sweet potato temperature —— 1/4 tsp pure vanilla extract —— 1/8 tsp ground cloves —— 2 tbsp milk —— 2 tbsp dried cranberries, optional

Heat oven to 350° F. Line two 12 cup mini muffin pans with mini muffin cups.

In a medium bowl, combine flours and baking soda. In a large bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla and beat on low until well combined. Add flour mixture and milk and beat on low until just combined. Do not overmix.

Fill muffin cups 2/3 full. Bake 15 to 18 minutes, until you can pull a toothpick out cleanly. Cool for 10 minutes in pans, then remove from pans and cool completely.

In a small bowl, beat powdered sugar, cream cheese and spices until smooth. Frost cupcakes and garnish with cranberries.

Dessert Recipes 34 35 Zulka Recipe Book 36 Cranberry Apple Spritzer

—— 2 cups 100% —— 1-1/2 cups Zulka —— Apple slices and cranberry juice, Morena Pure Cane fresh cranberries divided Sugar, plus extra for for garnish rimming glasses —— 2-3 cups orange —— Ice sparkling water —— 2 cups apple cider

CRANBERRY SIMPLE SYRUP: DRINK ASSEMBLY: Combine one cup cranberry juice, Use a little simple syrup and sugar to 1/2 cup water and 1-1/2 cups sugar rim the glasses (optional). Combine in a sauce pan. Turn heat to medium the apple cider and cranberry juice and stir until the sugar is dissolved. together. Add 1-1/2 tbsp of simple Bring to a simmer for 5-6 minutes, syrup to each glass and then fill the then remove from heat and let glasses with ice. Divide the apple- cool completely. Chill in an airtight cranberry mixture between glasses container until ready to use. and fill the rest of the way with orange sparkling water. Garnish with thin apple slices and fresh cranberries and serve immediately.

37 Zulka Recipe Book Mango Old Fashioned

—— 1 slice of 1/2 orange, peeled —— 2 tbsp mango, diced —— 1 tsp Zulka Morena Pure Cane Sugar —— 2 ounces Jack Daniel’s Whiskey —— 3 dashes Angostura bitters

Add orange slice, mango, and sugar to a rocks glass. Muddled until mango is completely broken down. Pour in whiskey and bitters. Stir to combine.

Fill an old fashioned (or rocks) glass to the top with ice. Strain cocktail over ice. Rub the glass between your hands a few times to melt the ice a little. Enjoy!

Ginger Mojito Mocktail

—— 3 ounces fresh lime juice —— 4 tsp Zulka Morena Pure Cane —— 8 mint leaves Sugar —— —— 3 ounces club soda 8 ounces ginger beer or ginger ale

Muddle together the mint leaves and Add the ginger beer / ale and club lime. Add the sugar and fill the glass soda, stir well. Garnish with a lime with ice. wedge and a sprig of mint.

Cocktail Recipes 38 Non-Alcoholic Mint Juleps

—— 1/4 cup water —— 2 cups crushed ice —— 1/4 cup Zulka Morena —— 1/2 cup prepared lemonade Pure Cane Sugar —— Fresh mint sprigs, for garnish —— 1 tbsp chopped fresh mint leaves

In a small saucepan, combine the water, sugar and 1 tbsp of chopped mint.

Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.

Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw.

Margarita Floats

—— 1 lime, halved —— 1 pint vanilla or lemon ice cream —— 1 tbsp salt —— 2 tbsp triple sec —— 1 tbsp Zulka Morena Pure Cane Sugar —— 2 20 oz lemon-lime sodas —— 1/4 cup gold tequila

Combine the salt and sugar on a small plate. Run the cut sides of the lime around the rim of four tall glasses and dip the rims in the salt-sugar mixture.

Divide the ice cream among the glasses. Add one tablespoon of tequila and one and a half teaspoons triple sec to each glass, then fill with the soda.

Serve immediately with straws and spoons

39 Zulka Recipe Book Cucumber Mint Margarita

—— 1/2 cup Zulka Morena —— 1/4 cup peeled, chopped fine Pure Cane Sugar for mint mixture cucumber + 1 tbsp for drink mixture —— 1-1/2 ounces Blanco Tequila —— 1 ounce fresh lime juice —— Splash Cointreau or other orange —— 5 tbsp fresh mint leaves liqueur (more or less to taste)

ZULKA MINT: In mini food processor, pulse mint with sugar.

DRINK ASSEMBLY: Muddle together sugar, lime juice, mint and cucumber. In shaker, add Tequila and Cointreau to muddled ingredients. Shake vigorously. Rim glass with Zulka Mint, fill glass with ice and strain cocktail into glass.

Cocktail Recipes 40 —— 1 cup Zulka Morena Pure Cane Sugar Basil —— 1/2 cup water —— 1 cup fresh basil Limeade —— Juice of 1 lime

Combine sugar and water in a sauce Remove basil leaves from cooled pot and bring to a boil while stirring. syrup and discard.

Remove from heat and add basil. Store remaining syrup for future use Cover, and set aside for 45 minutes in a glass jar in the refrigerator for or until syrup cools. up to two weeks.

Add 2 tbsp of the cooled syrup to a glass with the freshly squeezed lime juice. Add water and stir, adjust flavoring to your taste. Credit: Kendra Nordin— KitchenReport.net

41 Zulka Recipe Book Frozen Mango-Jalapeno Margarita

—— 1 tbsp Zulka Morena Pure Cane —— Generous splash of Cointreau Sugar —— 1-1/2 cups frozen mango chunks —— 3 jarred jalapeño slices (or, a —— Lime wedge and extra Zulka few slices of fresh jalapeño sans Morena Pure Cane Sugar for rim seeds) of glass —— 2 tbsp lime juice —— Jalapeño slice for garnish —— 2 ounces tequila (optional)

In a cocktail shaker, muddle together sugar, jalapeño slices, and lime juice for about 20 seconds. Add tequila and Cointreau and shake vigorously for 10 seconds.

Place mango chunks in a food processor or blender; add tequila mixture. Pulse or blend until mixture is smooth, about 20-30 seconds.

Run a lime wedge along the rim of your glass. Pour some of the sugar in a shallow bowl, and dip glass into it so rim is covered with sugar. Pour mango mixture into rimmed glass, and garnish with a jalapeño slice.

Credit Michelle Lahey, Food Writer & Blogger TheEconomicalEater.com

Cocktail Recipes 42 43 Zulka Recipe Book You can use these tips in any number of applications! Try sprinkling it on fruit, cereal, pancakes and waffles, or any type of dessert for a wonderful flavor and aroma.

44 Vanilla Cinnamon Sugar Sugar

—— 1 cup Zulka Morena Pure Cane Sugar —— 1 cup Zulka Powdered Pure Cane Sugar —— 1-2 vanilla beans —— 2 tsp- 1 tbsp ground cinnamon —— Airtight container, such as a mason jar

Place the sugar in a bowl. Split one Place the sugar in a bowl. Add vanilla bean lengthwise with a sharp in the cinnamon a little at a time knife. Use the knife to carefully scrape and stir well after each addition. the seeds out and add these to the bowl Keep adding cinnamon until of sugar. Gently rub the sugar and seeds desired flavor is reached. Store in between your fingers until the seeds are an airtight container. mixed evenly throughout the sugar. Add the seeds from a second vanilla bean for a stronger scent and flavor.

Store in an airtight container. Add the vanilla bean pods to the container to further the develop the flavor and fragrance, if desired.

45 Zulka Recipe Book Peanut Praline Candy

—— 1 cup Zulka Morena Pure Cane Sugar —— 1 cup peanuts or any other nut —— 1 tsp large flake salt

Line a baking sheet with wax paper.

Place the sugar evenly in a heavy-duty pan, such as a deep skillet or Dutch oven.

Heat the sugar over low- medium heat, and watch it carefully. The sugar should start to melt towards the edges. Once the caramel starts browning at the edges, begin to gently drag the sugar towards the center of the pan with a heat proof spatula. The desired color is an amber brown. Once burnt, caramel cannot be saved so don’t let anything get too dark.

If the caramel looks lumpy and grainy from stirring too much, lower the heat and keep stirring. Keep the heat as low as possible and try to break up the lumps with the spatula.

When the caramel is a melted amber brown, stir in the peanuts and salt, then quickly pour the mixture out onto lined baking sheet, tilting the pan as much as possible to let it spread. Let the caramel cool completely and then break into pieces. Store the candy pieces in an airtight container.

For variations, add an equal amount of additives to sugar. For example, if you add 1/2 cup of nuts and 1/2 cup of dried fruit, use 1 cup of sugar. You can leave out the salt if you prefer a pure sweet flavor.

Sugar Tip Recipes 46 Lime Infused Sugar

—— One lime (or another citrus fruit) —— 1 cup Zulka Morena Pure Cane Sugar —— 1 glass canning jar for storage

Place the sugar in a glass canning jar and using a microplane or grater, zest your lime over top of the sugar. Be sure to scrape off only the green part of the lime, avoiding the white portion because it is bitter. Once finished, use a fork to stir the zest into the sugar, seal with a lid, and allow to rest overnight. The zest will infuse the sugar while you sleep!

When you are ready to rim your glasses, simply slice your zested lime into wedges. Using a knife, carefully make a small slit in the lime’s flesh. Slide it around the rim of the glass. Open your glass jar, give it a quick stir with a fork, and dump the sugar onto a clean plate. Press the wet part into the sugar and voila!

Instant glamour for an otherwise ordinary drink!

Credit: Dwell on Joy

47 Zulka Recipe Book Sugar Tip Recipes 48 49 Zulka Recipe Book