Popcorn Balls                                                                                           

3/4 cup sorghum
3/4 cup sugar                                                                                                               
1 tablespoon butter or margarine                                                                           
1/2 teaspoon baking soda                                                                                        
3 or 4 bags microwave popcorn or                                                                        
2 - 1/2 cup batches popcorn in corn popper                                                       
                                                                                                                                         
Cook sorghum and sugar over medium heat in
saucepan to firm ball stage (250 degrees).  Remove                                         
from heat.  Add butter and soda.  Stir well.  Pour                                                
over popcorn and stir to coat.  Let cool until you
can handle.  Butter hands and form into balls. 
Makes 12 to 15 balls. 

                            Best Sorghum Cookies

1/2 cup margarine                                1/2 teaspoon salt
1/2 cup vegetable shortening             2 1/4 teaspoon baking soda
1 1/2 cup sugar                                     2 teaspoon ground ginger
1/2 cup sorghum                                  1 1/2 teaspoon ground cloves
2 eggs, lightly beaten                          1 1/2 teaspoon ground cinnamon
4 cups plain flour

In a large mixing bowl, cream margarine, shortening and sugar.  Beat in
sorghum and eggs; set mixture aside.  In another large bowl, combine
flour, salt, baking soda, ginger, cloves and cinnamon.  Blend thoroughly
with wire whisk.  Gradually mix flour mixture into creamed ingredients
until dough is blended and smooth.  Roll dough into 1 1/2-inch balls.
Dip tops in granulated sugar; place 2 1/2-inches apart on greased cookie
sheet.  Bake at 350 degrees for 11 minutes.  Yields about 3 dozen cookies.
  These cookies are soft and chewy.  They freeze very well.

             Barbecue sauce

1 cup ketchup
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup honey
1/4 cup sorghum
2 teaspoons prepared mustard
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon Liquid Smoke
1/8 teaspoon pepper

Combine all ingredients in a small
saucepan.  Bring to a boil.  Remove
from heat.  Enjoy.

            Pineapple Sorghum Cake

1 Box yellow cake mix
1 small box instant vanilla pudding
1 cup pineapple juice
3/4 cup Crisco oil
3 eggs
3 tablespoons sorghum

Mix together.  Bake in a bundt pan at 325 degrees
for 45 - 50 minutes.  Topping below may be poured
over cake while it is still hot.  Let sit for 30 minutes
or more.  You can make the cake without the topping
if desired.

Topping

1 cup sugar
1/2 cup pineapple juice
1 stick margarine
2 tablespoons sorghum

Bring to boil for 3 minutes.  Pour over
cake while hot.  Let sit for 30 minutes
before removing from pan.

(Orange juice can be used instead of
pineapple juice in cake and topping.)

                   Whoopy Pies

4 1/2 cup plain flour                    1 3/4 cup sugar
2 tsp. baking soda                      2 eggs
1/2 tsp. salt                                    1/3 cup sorghum
3/4 cup hot water                         2 tsp. vanilla
1 cup cocoa                                  3/4 cup milk
1 cup shortening

Sift together flour, soda and salt.  Blend hot water and
cocoa until smooth.  Cream shortening and sugar; add
eggs and beat well.  Beat in sorghum and vanilla.  Add
cocoa mixture, stir to blend.  Add sifted dry ingredients
alternately with milk.  Chill several hours.  Drop onto a
greased baking sheet by spoonfuls.  Flatten with a glass
dipped in sugar.  Bake at 375 degrees for 10 to 12 minutes.
Put cookies together with filling.

Filling:

1 1/2 cup Crisco                        4 cups powdered sugar
2 Tablespoons flour                  2 Tablespoons sorghum
2 egg whites                               1 1/2 tsp. vanilla

Beat all ingredients together until fluffy.
(I use a little milk in place of the egg whites.)