Sorghum Recipes
Ana Said:
Help! Looking for recipe for a sorghum treat recipe?We Answered:
I looked on my favorite website for a recipe but don't see anything that mentions peanut butter in it. Maybe the sorghum has a peanut butter flavor? Anyway, check out these recipes to see if any are close to your treat.Erika Said:
gluten free, celiac, gluten intolerant -recipe substitutions advice - please read?We Answered:
I would tryi t with just the white rice flour (really not much difference except brown rice is healthier.)But in the future I'd try getting Bette Hagmans Gluten Free Gourmet cookbook. She has a great flour mixture in her books that works well in most things calling for a flour mix. (RIP bette!)
Keith Said:
Does anyone know any recipes using sorghum?We Answered:
There is lots on sorghumrecipes.com/" rel="nofollow">http://www.sorghumrecipes.com/Lucille Said:
I have a big jar of pure sorghum that someone gave me. I am just wondering how to use it.?We Answered:
It will not taste good in some recipes in place of sugar. It has a distinct wang unlike anything else. Taste it if you haven't. If you do use in place of sugar use 1/2 to 3/4 as called for sugar. It should be stored in the frig. The shelf life is very long. It is very good for you much better than sugar etc. I have some blackstrap(not the same) that i've had for a year or more and i use it from time to time. Still good!Gingerbread Cookie
JUDY'S GINGERBREAD UPSIDE - DOWN CAKE
1 pkg. gingerbread mix
3/4 lb. brown sugar
8 slices pineapple, drained
1/4 lb. butter, melted
Maraschino cherries
Preheat oven to 350 degrees. In a greased 10 inch cake pan, arrange pineapple slices and maraschino cherries. Cover the brown sugar and melted butter. Make gingerbread according to package directions. Pour on top of brown sugar. Bake 50 minutes or until done. Remove from oven and let stand 10 minutes. Place plate over pan and invert. Allow time for topping to drip down. Serve warm or cold.
GINGERBREAD UPSIDE - DOWN CAKE
1 pkg. gingerbread mix
3/4 lb. brown sugar
8 slices pineapple, drained
1/4 lb. butter, melted
Maraschino cherries
Preheat oven to 350 degrees. In a greased 10 inch cake pan, arrange pineapple slices and maraschino cherries. Cover the brown sugar and melted butter. Make gingerbread according to package directions. Pour on top of brown sugar. Bake 50 minutes or until done. Remove from oven and let stand 10 minutes. Place plate over pan and invert. Allow time for topping to drip down. Serve warm or cold.
Gingerbread Waffles
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg, separated
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted
1/3 cup chopped raisins
1/8 teaspoon cream of tartar
DIRECTIONS
In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. Add raisins. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Ginger Snap cookies
2 3/4 cups self-rising flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup light brown sugar, packed
3/4 cup butter or margarine, softened
1 egg
1/4 cup sorghum syrup or molasses
granulated sugar, to coat cookie dough
Preparation:
Combine flour, baking soda, cinnamon, and ginger; set aside. Cream the sugar with the butter or margarine. Beat in the egg and syrup until light and fluffy. Stir in flour mixture just until blended. Chill in the refrigerator for an hour or two.
Preheat oven to 375°. Shape dough into balls about 3/4-inch in diameter; roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in the sugar. Bake about 8 to 10 minutes, or until set. Cool. Makes about 7 to 8 dozen cookies.
Sorghum Pie
1 pie crust (9 inch)
5 eggs
1/3 cup sugar
1 1/4 cups pure sorghum molasses
sweetened whipped cream for topping
Preheat the oven to 350 degrees Line a 9-inch pie pan with the crust. In a medium mixing bowl, with a hand-held electric mixer, beat eggs until smooth. Add sugar and sorghum, and beat for another minute. Pour mixture into the pie shell. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool before serving. Serve with sweetened whipped cream. Store leftovers in the refrigerator.
Teresa Said:
What is the difference between sorghum and molasses? Can they be interchanged in recipes?We Answered:
Sweet sorghum is any of the many varieties of sorghum which have a high sugar content. Sweet sorghum will thrive under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and sugar production.Sweet sorghum syrup is called "molasses" or "sorghum molasses" in some regions of the U.S., but the term molasses more properly refers to a different sweet syrup, made as a byproduct of the sugarcane or sugar beet production.
The two can be interchanged in recipes.
Julia Said:
I have a recipe for a sweet glaze to go on sweet potatoes?We Answered:
Sorghum syrup (molasses) has a stronger flavor than regular molasses which is usually comes from sugar cane. Black Strap molasses is just a darker version of regular molasses. Either will substitute nicely for the other.Uh... also, please eschew the marshmallows, the extra sweetness masks the excellent flavor of the sweet potato.
Ken Said:
Are there any stores that sell Sorghum Molasses in Rhode Island?We Answered:
Check out leesmarket.com . They are right over the state line in MA., that is, if your nearby. I believe I've seen it there.