I hope, dear friends, that you don’t mind hearing a little more about my sorghum. You see, I am just so happy to have followed this whole process through from getting the cane mill to planting to finished product. I am already planning a much larger patch for next year so we should have a really nice bit of syrup by next fall.
A few people have asked me where I got the sorghum idea…I was reading Mother Earth News magazine and saw an article on the topic. I was intrigued and started my mill hunt. I found that sorghum is finding a new life in people reviving the art of sorghum making and I just had to be a part of that.
Finally, last night we got to really enjoy the fruit of our labor…I made sorghum cookies! Holy cow they are good! I stole the recipe from here.
Best Sorghum Cookies
1/2 cup margarine (I used unsalted butter)
1/2 cup vegetable shortening
1 1/2 cups sugar
1/2 cup sorghum
2 eggs, lightly beaten
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream margarine (or butter), shortening, and sugar. Beat in sorghum and eggs; set mixture aside.
3. In an another large bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon. Blend thoroughly with wire whisk.
4. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
5. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place 2 1/2-inches apart on a greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not overbake. Cool on wire rack.
Store in tightly covered container to maintain softness.