Jean in Newcastle Posted January 5, 2009 Share Posted January 5, 2009 Is it like maple syrup? What do I use sorghum for or in? Thanks. Quote Link to comment Share on other sites More sharing options...
Chelle in MO Posted January 5, 2009 Share Posted January 5, 2009 Lucky you! It is not like maple syrup. It's much thicker, usually. We mix it w/a little butter and spread it on biscuits or bread. There are recipes you can use it in--try Google? Or hope someone else chimes in! My uncle makes it--grows the cane and everything. It's really cool to see it from stalk to finished product. Yum! Chelle Quote Link to comment Share on other sites More sharing options...
Dawn E Posted January 5, 2009 Share Posted January 5, 2009 Molasses? That's the only sorghum I know...it's not like maple. Deeper, darker flavor, if that makes sense. Very, very thick. Growing up, we had it on biscuits. I'm sure there are a myriad of uses, but that's the only thing we used it for. :001_smile: Off topic--My grandmother said that during the great depression, molasses was one of the only things that was plentiful. People ate it over cornbread when they had nothing else. (This is in the Deep South) It always makes me think of To Kill A Mockingbird when the poor little boy visits Scout and stays for dinner. They have a delicious meal of plenty, but the boy asks for the molasses and pours it all over the food. Scout screams at him but is hushed by Atticus who later explains why the boy did what he did. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted January 5, 2009 Share Posted January 5, 2009 If it's molasses, which is the only "sorghum" I know about too, then you can use it when you make bread or things like crepes. It keeps a long time, so you don't have to worry about it going bad. We also use it in our wiener bean pot, which is basically baked beans, molasses, sauteed onions, dried mustard...and beef wieners cut up in chunks....stuck in the oven and baked for an hour. Anyway, you use 1/4-1/2 cup of molasses...We make alot of it...cuz it's great as leftovers, too! Carrie:-) Quote Link to comment Share on other sites More sharing options...
iamrachelle Posted January 5, 2009 Share Posted January 5, 2009 I'm originally from Mississippi ... we usually call it "cane syrup" ... it is awesome on either biscuits or cornbread (with butter). Alas, they don't make cane syrup in Korea. Quote Link to comment Share on other sites More sharing options...
runninmommy Posted January 5, 2009 Share Posted January 5, 2009 If I remeber correctly, it is different than molassis in that molassis is usually made from corn syrup (a byproduct) and sorghum is a natural result of the cane sugar. I would use it on pancakes, breads and for anything that calls for molassis. Quote Link to comment Share on other sites More sharing options...
chanda7 Posted January 5, 2009 Share Posted January 5, 2009 We call them molasses, even though they aren't exactly. We mix them with butter and eat them with biscuits. You can also use them to make cookies or any recipe calling for molasses. Quote Link to comment Share on other sites More sharing options...
Blessedfamily Posted January 5, 2009 Share Posted January 5, 2009 I've always wanted to know what sorghum was when they eat it on Beverly Hillbillies. Quote Link to comment Share on other sites More sharing options...
abbeyej Posted January 5, 2009 Share Posted January 5, 2009 As others have said, use as you would molasses or serve with biscuits! Yum! :) I used a lot in holiday gingerbread type baking. Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted January 5, 2009 Author Share Posted January 5, 2009 Thanks! I read the replies to dh and he said "oh - what's molasses?!" I filled him in. Quote Link to comment Share on other sites More sharing options...
sweetfeet Posted January 5, 2009 Share Posted January 5, 2009 I use it as the sweetener in my whole wheat bread. Taratheliberator gave me the idea. It's yummy. Quote Link to comment Share on other sites More sharing options...
Blueridge Posted January 5, 2009 Share Posted January 5, 2009 Molasses has a good long shelf life, but if you keep it in the fridge it will keep longer...and turn very thick. It is a *must* in gingerbread, and spiced cookies, gingersnaps, and things that require a stronger flavor. I personally don't use it as a spread because my mom made us use it on pancakes and it was too strong and think for me. I have heard of mixing a spoonfull in milk to add iron. A very natural and nutritious sweetener, just use it sparingly. Ginger ...who once used a bowl of cold molasses and some plastic animals to simulate the La Brea Tarpits in California! Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted January 5, 2009 Author Share Posted January 5, 2009 LOL on the tar pits! If we don't like the taste I guess we could use it for history. . .! Quote Link to comment Share on other sites More sharing options...
RoughCollie Posted January 5, 2009 Share Posted January 5, 2009 LOL on the tar pits! If we don't like the taste I guess we could use it for history. . .! History? Here you go! http://en.wikipedia.org/wiki/Boston_molasses_disaster P.S. It's good on toast. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.