Sorghum recipes

December 16, 2010 

Sorghum has long been an ingredient in stack cake, made with dried apples.

White chocolate-kissed gingerbread cookies

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (11/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sorghum

1 egg

1 teaspoon pure vanilla extract

1/4 cup granulated sugar

60 white and milk chocolate swirled kiss-shaped candies

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add sorghum, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Roll in granulated sugar. Place balls 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container for as long as 5 days.

Makes 5 dozen, or 30 2-cookie servings.

Source: McCormick Kitchens

Gingerbread men cookies

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (11/2 sticks) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup sorghum

1 egg

1 teaspoon pure vanilla extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add sorghum, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes, or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container as long as 5 days.

Source: McCormick Kitchens

Gluten-free allspice gingerbread

21⁄3 cups all-purpose gluten-free flour mix (see note)

1 cup almond meal or almond flour (see note)

1/2 teaspoon xanthan gum powder (optional; see note)

1 teaspoon baking soda

11/2 teaspoons ground allspice

11/2 teaspoons ground cinnamon

11/2 teaspoons ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon finely ground black pepper

1/2 teaspoon salt

3/4 cup (11/2 sticks) butter, softened

1/2 cup light brown sugar, packed

2⁄3 cup sorghum

1 large egg

Colored sugar, for decoration

In medium bowl, combine flour mix, almond meal, xanthan, baking soda, allspice, cinnamon, ginger, cloves, pepper and salt; set aside.

Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add sorghum and egg; blend well. Add dry ingredients in three batches, blending just until fully incorporated. Dough will be stiff. Divide dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate at least 3 hours or as long as 3 days.

Preheat oven to 350 degrees. Remove one dough disc from refrigerator and roll out between two pieces of parchment paper or on lightly floured (use gluten-free flour) work surface to 1⁄8-inch thick. Cut into desired shapes and place on parchment-lined baking sheets. Sprinkle cutouts with colored sugar, if desired. Bake 9 to 13 minutes, until edges of cookies are crisp. Cool cookies on sheet 2 to 3 minutes. Remove cookies to wire rack to cool completely. Store in airtight container for as long as 1 week.

Makes 3 dozen cookies.

Note: Gluten-free flour mix and almond meal or almond flour can be found in the gluten-free or natural-foods sections of most stores.

Xanthan gum powder will improve the texture of cookies but is not required to make this recipe. It can be found in health food stores and gourmet markets.

Source: America's Dairy Farmers

Old-fashioned stack cake

1/2 cup sugar

1/2 cup butter

1 cup sorghum

1 teaspoon vanilla

2 eggs, well-beaten

6 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon soda

3/4 teaspoon salt

1/2 cup cream

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar and butter. Add sorghum, vanilla and eggs, and mix well. Sift together dry ingredients. Add alternately with cream to creamed mixture to make dough the consistency of cookie dough. Turn onto a lightly floured surface. Roll to 1/4-inch thickness or less, the thinner the better. Cut into circles by placing dinner plate upside down on dough and cutting around plate. Place circles on greased cookie sheet and bake until lightly browned.

Dried-apple filling

1 pound home-dried apples

1 cup sugar

1/2 cup brown sugar

1/2 teaspoon nutmeg

2 teaspoons cinnamon

1/2 teaspoons cloves

In a saucepan, cook apples with water until tender. Mash apples enough to spread easily. Add remaining ingredients, and mix well. Spread hot apple mixture between cake layers. Let stand overnight.

Source: National Sweet Sorghum Producers and Processors Association

Ginger crinkles

2⁄3 cup packed dark-brown sugar

1⁄3 cup margarine or butter, softened

1/4 cup molasses or sorghum

1 large egg white

1 tablespoon chopped crystallized ginger (see note)

11⁄3 cups all-purpose flour

3/4 cup toasted wheat germ

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

Cooking spray

2 tablespoons granulated sugar

Beat brown sugar and margarine with mixer at medium speed until light and fluffy. Add molasses and egg white; beat well. Stir in crystallized ginger.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger and cinnamon. Stir into molasses mixture. Cover; freeze 20 minutes.

Preheat oven to 350 degrees. Lightly coat hands with cooking spray. Shape dough into 30 balls, about 1 tablespoon each. Roll balls in granulated sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool them completely on wire racks.

Makes 21/2 dozen cookies.

Note: You may omit the chopped crystallized ginger and increase the ground ginger to 11/2 teaspoons, if desired.

Source: Cooking Light

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