Sorghum Cake & Cookies

Sorghum Recipes

David Goforth has provided us with two recipes that originate with his grandmum, who is now over 100 years of age. The recipes use sorghum to create a cake and some wonderful cookies.

Sorghum Syrup Cookies

1 cup sugar

1 cup sorghum syrup

½ cup milk

2 eggs

½ cup shortening

5-6 cups of flour, enough to get a nice consistency

Mix ingredients in a bowl until the flour has incorporated the liquids and is ready to form the cookies.

Bake cookies at 350 degrees for 12 minutes.

Sorghum Syrup Cake

1 cup sorghum syrup

1 cup sugar

3 eggs

2/3 cup shortening

3 cups flour

2/3 cup milk

½ teaspoon ground ginger . . . cinnamon may be substituted

Beat sugar and shortening together. Add syrup, then eggs and beat well. Mix flour and spice. Add to milk and mix until ready to form into a loaf.

Bake at 350 degrees for 20 minutes.

David notes that, he has substituted butter for the shortening to good effect. 

Beef tacos in Slow Cooker

Slow-cooker beef tacos with cabbage and radish slaw

This recipe comes to us from our Granddaughter Amy. She lives in New England and loves good food. So thanks Amy for contributing to Farm Foodies.

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce(very hot, may want to just   use adobo sauce to start)

1 teaspoon dried oregano

2 bay leaves

Kosher salt

4 cups thinly sliced cabbage (about 1/3 medium cabbage)

4 radishes, halved and thinly sliced (I leave these out)

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

Sour cream, pickled jalapeño peppers, and hot sauce, for serving

Preparation 

In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). Twenty minutes before serving, heat oven to 350 degrees F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Hands-on time: 30 minutes | 

Total time: 8 hours 30 minutes

Salad & Salsa

Our granddaughter Amy contributed a couple of very tasty salads at our weekend celebration of our grandson’s 18^th birthday and high school graduation.  Great flavor. Enjoy.

Corn and Black Bean Salsa

1 (14oz) can black beans, drained
1 (11oz) can white corn, drained
1 small jar pimento, drained
1 large green pepper, chopped (you can use red, orange or yellow, too)
1 med. sweet onion chopped
3/4 cup sugar
1/2 cup veg. oil
1/2 cup white wine vinegar
3 Tbsp. Tiger Sauce (Found next to tabasco)
1 avocado chopped

Mix beans, corn, pimento, pepper and onion in a bowl.  Mix sugar, oil vinegar and Tiger Sauce.  Pour sauce over the dip mixture, cover and chill for at least 8 hours.  Drain the mixture and add 1 chopped avocado before serving. 

Bok Choy Salad

1 large or 2 small Bok Choy and 3-4 green onions, chopped and chilled together in plastic bag or bowl

2 pkgs. Ramen Noodles, do not boil, remove spice packet

½ cup sesame seeds

½ cup almonds (slivered or sliced)

½ cup butter

2 Tbls. Sugar

1 cup salad oil

¼ cup red wine vinegar

2 Tbls. Soy sauce

Melt butter in a large fry pan.  Add 2 Tbls. sugar, noodles (broken up). Sesame seeds and almonds.  Toast these ingredients, stirring often so as not to burn.  Can be made ahead and stored in a container.

To make dressing: Combine 1 cup salad oil, ¼ cup red wine vinegar, 2 tbls soy sauce and ½ cup sugar in a bottle or jar and shake until sugar is dissolved.  Can be made ahead.

Toss noodle mixture, bok choy and green onions together with dressing 10 minutes before serving in a large salad bowl.

Notes:  The noodle/sesame almond mixture sticks together when cooled so you will need to break it up before adding to the greens.

Add as much of the dressing as you think necessary.