Simple Sorghum Cookies – kids love em!
1 cup butter, softened
1-1/3 cups sugar
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
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 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.
This recipe for old-fashioned sorghum cream cake originates from the early 1900s.
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
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.
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.
We call this Sweet Tang in my house. In fact spicy sorghum chicken breasts marinade is a staple in these parts.
4 chicken breasts
1/2 cup canola oil
2 tablespoons sorghum syrup
3 cloves garlic, minced
2 jalapeno peppers, minced
Juice of 1 lemon
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.
Forget the boring greek salad – this grilled sorghum tabbouleh salad will fit right into any summer spread.
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
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.
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.
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
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.