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NUTRITION FACTS & RECIPES
Peppernuts (Aka - Pfefferneuse)
Ingredients:
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1 c. sugar
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1 c. butter
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1 c. sorghum
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1/4 tsp. salt
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2 tsp. baking soda (dissolved in a little water)
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3 tsp. cinnamon
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scant 1 tsp. of ground cloves
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1/4 tsp. anise oil (or 3 tsp. ground anise, or extract)
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1 c. nuts chopped
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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:
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6 c. day -old bread, cubed 3/4"
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1 1/2 c. semi sweet choc chips
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1 c. fresh raspberries
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4 eggs
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1/2 c. whipping cream
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1/2 c. milk
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1/3 c. sorghum
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1 tsp. vanilla
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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.