Sorghum Syrup Recipes

Best Sorghum Cookies

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

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 a corn popper

Cook sorghum and sugar over medium heat in a 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.

Whoopy Pies

• 4 1/2 cups plain flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup hot water
• 1 cup cocoa
• 1 cup shortening
• 1 3/4 cup sugar
• 2 eggs
• 1/3 cup sorghum
• 2 teaspoons vanilla
• 3/4 cup milk

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 the 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
• 2 tablespoon flour
• 2 egg whites
• 4 cups powdered sugar
• 2 tablespoons sorghum
• 1 1/2 tsp. vanilla

Beat all ingredients together until fluffy. (We 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 juice
• 3/4 cup vegetable oil
• 3 eggs
• 3 tablespoons sorghum

Mix together. Bake in a bundt pan at 325 degrees for 45 - 50 minutes. 

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.