Category Archives: Recipes

Sorghum Cookies

Simple Sorghum Cookies – kids love em!

Ingredients

1 cup butter, softened
1-1/3 cups sugar
2 eggs
1/4 cup sorghum syrup
1 teaspoon grated orange peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon each ground cloves, cardamom and nutmeg

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, syrup and orange peel. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves, cardamom and nutmeg; gradually add to creamed mixture and mix well.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks. Yield: about 2-1/2 dozen.

Old-Fashioned Sorghum Popcorn Balls

Old-Fashioned Popcorn Balls were a treat in the 1950s. This one uses sorghum syrup for a deeper, richer sticky sweetness.

2 c. sugar
1/2 c. corn syrup
1/2 c. sorghum
1 tbsp. vinegar
1/4 tsp. cream of tartar
1 tbsp. butter
1/2 tsp. soda

Let sugar, syrup, sorghum, cream of tartar, butter and vinegar boil gently without stirring until portion clicks when tested in cold water (254 degrees).

Add soda and mix well. Pour over about 4 quarts of popped corn while still frothy. Form into balls with greased hands.

Old-Fashioned Sorghum Cream Cake

This recipe for old-fashioned sorghum cream cake originates from the early 1900s.

Cake batter:
1 stick of butter
1/2 cup sorghum syrup
1 cup of white granulated sugar
2 teaspoons cinnamon
Pinch of salt
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten

Frosting:
4 tablespoons milk
1 teaspoon of vanilla
1 stick of butter, softened
1 (1-pound) box confectioners’ sugar

DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, combine butter, sorghum, sugar, cinnamon and salt, using a fork to cream ingredients together. Set aside. In a second bowl, dissolve baking soda with 1 cup boiling water and add to the creamed ingredients in the first bowl along with 2 cups of flour and mix well to create cake batter. Lastly, add the 2 beaten eggs and mix well. Pour batter into an ungreased jelly-roll pan and bake for 20 to 25 minutes or until an inserted toothpick is clean when removed from baked cake. While cake is baking, make frosting by combining all ingredients and mixing with an electric mixer until smooth. Once cake has cooled, frost and serve. Makes 20 slices.

Citrus Sorghum Chipotle Chicken

Deeply satisfying and delightful, this Citrus Sorghum Chipotle Chicken is smoky and sweet.

Juice from 2 oranges
Juice from 2 limes
3 tablespoons sorghum molasses
1 tablespoon minced chipotle in adobo
2 boneless skinless chicken breasts
Salt and ground black pepper
Olive oil or coconut oil
Fresh cilantro, for garnish

In a small bowl, whisk together the orange juice, lime juice, sorghum and chipotle.

Season chicken on both sides with salt and pepper.

In a large skillet, heat enough olive oil or coconut to coat over medium heat until hot, but not smoking. Add the chicken and cook, turning once, until browned on both sides. Pour in orange juice-sorghum mixture and reduce heat to medium-low. Cover and cook, turning chicken occasionally, for 10 minutes or until chicken reaches an internal temperature of 165 degrees. Transfer chicken to a plate or serving platter and tent with foil. Bring sauce in pan to a boil and simmer, stirring frequently, until reduced and thickened, about 5 minutes. Serve over chicken.

Makes 2 servings.

Spicy Sorghum Chicken Breasts

We call this Sweet Tang in my house. In fact spicy sorghum chicken breasts marinade is a staple in these parts.

Ingredients

4 chicken breasts
1/2 cup canola oil
2 tablespoons sorghum syrup
3 cloves garlic, minced
2 jalapeno peppers, minced
Juice of 1 lemon
Salt
Pepper

Preparation

Put chicken breasts between sheets of wax paper and gently pound to about 1/2-inch thickness. Pierce both sides several times with fork and set aside.
In large resealable bag, combine canola oil, sorghum syrup, garlic, jalapenos and lemon juice. Season with salt and pepper to taste. Add chicken breasts to bag, seal and refrigerate 2–10 hours.
Heat grill to high. Remove chicken breasts from marinade and cook for 6 minutes. Turn to other side and cook for another 6 minutes or until internal temperature reaches 165°F.

Grilled Sorghum Tabbouleh Salad

Forget the boring greek salad – this grilled sorghum tabbouleh salad will fit right into any summer spread.

Ingredients

1 cup sorghum grain
3 cups water
1 yellow bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 white onion, cut into wedges
1/4 cup olive oil, plus 1 tablespoon
3 bunches parsley, chopped
1/4 cup fresh mint, chopped
1/3 cup lemon juice
Salt
Pepper

Preparation

Add sorghum to water and bring to a boil. Cover and reduce to a simmer for 50 minutes or until water is absorbed. Set aside and let cool. Sorghum can be prepared in advance and refrigerated overnight.
Brush bell peppers and onion with 1 tablespoon olive oil and grill over medium heat for 4 minutes. Turn to other side and grill for another 4 minutes. Remove and let cool.
Chop grilled peppers and onion and add to cooled sorghum. Add parsley, mint, lemon juice and 1/4 cup olive oil to sorghum and toss lightly. Season to taste with salt and pepper.

Sweet Southern Sorghum Iced Tea with Citrus

Sorghum is often used like maple syrup, and can add a deeper, molasses-like influence to recipes like this sweet southern sorghum iced tea with citrus.

Ingredients

6 cups water
4 black tea bags
¾ cup sorghum syrup
¼ cup sugar
¼ cup bourbon (optional)
Juice of 1 orange
1 orange, washed and sliced
Mint to garnish

Instructions

Boil the water. Remove from the heat, add the tea bags and steep for 5 minutes.
Remove the tea bags and stir in the sorghum syrup and sugar. Pour into a pitcher and refrigerate until cold.
Stir in the bourbon, if using, and orange juice. Add sliced oranges to pitcher.
Serve over ice with mint to garnish.

Roasted Fig Yogurt with Chai Sorghum Parfait

This easy recipe for roasted fig yogurt with chai sorghum parfait is a delightful healthy take on breakfast
Ingredients:
Chai Spiced Sorghum

  • 1 cup whole sorghum
  • 5 cups water
  • 1 cinnamon stick
  • 1 black cardamon
  • 2 whole cloves
  • 2 whole allspice
  • raw honey, to taste

Roasted Figs

  • One pound fresh figs (~16-18 small)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • a few shakes ground cinnamon

Parfait

  • 3 cups non-fat or low-fat vanilla Greek yogurt
  • raw honey, optional
  • toasted pistachios
Instructions:
Chai Spiced Sorghum
Place sorghum, water and spices in crockpot. Cook overnight on low. Drain and cool before using. Sweeten to taste with honey.
Roasted Figs
Preheat oven to 400 degrees. Trim stems and cut figs in half. Toss gently with maple syrup, vanilla and cinnamon. Place on baking sheet. Roast 15 minutes, or until softened. Remove and cool.
Parfait
Layer cooked sorghum and Greek yogurt, and top with Roasted Figs. Sprinkle with pistachios and drizzle with a little honey if desired.

Sorghum Syrup BBQ Sauce

Here’s an easy sorghum syrup BBQ sauce that you can make at home.
Ingredients:
  • 3/4 cup Sorghum Syrup
  • 1/2 cup Ketchup
  • 1/4 cup Worcestershire Sauce
  • 1/4 Yellow Mustard
  • 1 tsp Chili Powder
  • 2 tsp Onion Powder
  • 1/4 – 1/2 tsp Tabasco Sauce
Instructions:
Stir all ingredients together
Bring to a boil on medium heat
Reduce heat and simmer 15 minutes
Refrigerate leftovers

Almond Chocolate Chip Biscotti

Toasted almonds and creamy chocolate make these almond chocolate chip biscotti great for dunking!
Makes about 20 biscotti

Ingredients:
  • 3/4 cup plus 2 tablespoons sorghum flour
  • 1/2 cup arrowroot flour
  • 1/4 cup quinoa flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon ground flaxseed
  • 1 teaspoon baking powder
  • 1/4 teapsoon fine sea or Himalayan salt
  • 1/2 cup unrefined sugar
  • 2 tablespoons coconut oil, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted almonds
  • 1/4 cup mini chocolate chips
Instructions:
Preheat the oven to 325F. Line a baking sheet with parchment paper.

Put the sorghum flour, arrowroot flour, quinoa flour, xanthan gum, flaxseeds, baking powder, and salt in a small bowl. Whisk until combined. Put the sugar, coconut oil, and vanilla extract in a stand mixer. Beat until smooth and well combined. Turn the mixer to low speed. Gradually add the flour mixture to the sugar mixture, beating until well mixed. The dough will be stiff. Use your hands to knead in the almonds and chocolate chips.

Transfer the dough to the baking sheet. Using lightly floured hands, form it into two logs, each about 8 x 3-inches. Bake for 25 minutes, until firm to the touch but not hard. Let cool on the baking sheet for 10 minutes.

Decrease the oven to 300F. Cut each log into 3/4-inch slices using a sharp knife—do not saw. Remove the parchment paper from the baking sheet. Put the slices on one side, cut-side down, and bake for 10 minutes. Turn the slices onto the other side and bake for 5 to 10 minutes, until toasted and firm. Transfer to a cooling rack to cool completely. The biscotti will continue to harden after they have cooled.