Sorghum Spice Spread Recipes

Steps:

• Bring a pot of water to a boil; seasongenerously with salt. Add sorghum;reduce heat to a low, steady simmer.Cover and cook, stirring occasionally,until chewy and tender, 50 to 60 minutes.Drain. Use immediately, or spreadon a rimmed baking sheet to let cool.

Steps:

• Heat oven to 350 degrees. Butter and flour two 8-inch round cake pans and set aside. In a small saucepan, bring coffee just to a boil and stir in molasses and baking soda. Set aside. In a large bowl, sift together flour, spices, salt, and baking powder.
• In another bowl, cream butter and sugar until fluffy. Beat in coffee-molasses mixture until well combined. Beat in flour mixture. Add eggs and mix well.
• Divide batter between pans and bake for 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack to cool completely. Serve with Corn Ice Cream.

Steps:

• beat eggs until light and lemon colored, add sorghum, milk, half of nutmeg and salt.
• beat until well blended.
• cook on low heat, stirring constantly so it will not burn or stick to the bottom of the pan.
• cook until it is the thickness of custard.
• remove from heat and beat in remainder of nutmeg.
• place in a glass jar to keep refrigerated until ready to use.