Food & Fun Recipes
Sorghum Molasses Gingerbread
- ⅓ cup sorghum molasses
- ½ cup honey
- ¾ cup vegetable oil
- 3 eggs
- 3 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground ginger
- 2 cups milk
- Whipped cream
- In a large mixing bowl, beat molasses, honey, oil and eggs until well-mixed.
- Combine dry ingredients and add alternately with the milk to the egg mixture.
- Pour batter into a greased 13-in. x 9-in. x 2-in. baking pan.
- Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature with chilled whipped cream.
- Sorghum is a native of Africa, but its drought resistance makes it a crop that grows well in Oklahoma. Oklahoma ranked number six in the nation in the production of grain sorghum in 2006.
- Most of the sorghum grown in Oklahoma is grain sorghum, used as a feed for cattle. Sorghum is also grown as silage, another form of cattle feed. In many parts of the world sorghum is an important food for people, too. It is made into unleavened breads, boiled porridge or gruel, malted beverages, popped grain, and syrup, from sweet sorghum. Sorghum is the fifth most important cereal crop in the world, after wheat, rice, maize, and barley.
- Early in our history sorghum syrup was widely used as a sweetener because sugar was rare and expensive. Like sugar and honey, sorghum syrup is high in calories.The calories from sorghum syrup are not empty calories like those from sugar, though. Sorghum syrup is a source of iron, calcium and potassium. Before the invention of daily vitamins, many doctors prescribed sorghum as a daily supplement for people with deficiencies in these nutrients.
- Sorghum syrup is available in grocery stores in the form of sorghum molasses, although true molasses is made from some of the byproducts from sugar. Molasses is a main ingredient in gingerbread. Gingerbread is a traditional Christmas treat made into gingerbread houses and gingerbread men. For the pioneers gingerbread was often served with meals as a bread, like cornbread.