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NUTRITION FACTS & RECIPES

Peppernuts (Aka - Pfefferneuse)

Ingredients:

  • 1 c. sugar

  • 1 c. butter

  • 1 c. sorghum

  • 1/4 tsp. salt

  • 2 tsp. baking soda (dissolved in a little water)

  • 3 tsp. cinnamon

  • scant 1 tsp. of ground cloves

  • 1/4 tsp. anise oil (or 3 tsp. ground anise, or extract)

  • 1 c. nuts chopped 

  • Approx. 4 c. flour

 

Directions:

Beat all ingredients together, adding enough flour to make a non sticky dough. Chill dough. Roll into small 1/2" to 3/4" logs and freeze. Take out of freezer and slice 3/8" thick. Place on ungreased cookie sheet and bake at 350 degrees until they don't look doughy. Do not overcook. Cool on paper bags. Store in air tight containers. 

 

Ingredients:

  • 6 c. day -old bread, cubed 3/4"

  • 1 1/2 c. semi sweet choc chips

  • 1 c. fresh raspberries 

  • 4 eggs

  • 1/2 c. whipping cream

  • 1/2 c. milk

  • 1/3 c. sorghum

  • 1 tsp. vanilla

  • Whipped cream & addtional berries (optional)

 

Directions:

In a slow cooker that has been sprayed with vegetable cooking spray, place half of the cubed bread, chocolate chips and raspberries. Repeat layers. In a bowl, combine the eggs, whipping cream, milk, sorghum and vanilla. Pour over layered mixture. Cover and cook on high for 2 1/2 to 3 hours, or until a thermometer reads 160 degrees. Let stand for 5 minutes. Serve with whipped cream and raspberries on top, if desired. Yield: 6-8 servings. 

 

Source: Sorghum Treasures II cookbook.

Slow Cooker Chocolate

Bread Pudding

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