Producers of 100% Pure Sorghum Syrup

Recipes


                          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 teaspoons ground ginger
1/2 cup sorghum                      1 1/2 teaspoons 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.

 

 

                                  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 baking 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.

 

 

                              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.

 

                              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 solid shortening         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.)

 

                            Pineapple Sorghum Cake

1 box yellow cake mix
1 small box instant vanilla pudding
1 cup pineapple jucie
3/4 cup vegetable 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.)