So, now we ask what is the difference between sulfured and unsulfured molasses….you were asking yourself that question, weren’t you? Well, let me tell you….
Sulfured molasses is made from young sugar cane. Sulfur dioxide, which acts as a preservative, is added during the sugar extraction process. Unsulfured molasses is made from mature sugar cane, which does not require such treatment. All grades of molasses may be sulfured or unsulfured. Got that? Okay, let’s move on.
My mom has spoken of sorghum molasses many times. She would talk about her mom, Grandmother Ogg, making biscuits 3 times a day and eating them warm from the oven, slathered with home churned butter and Granddad’s sorghum molasses. Now we are talking!
Grandmother’s biscuits with her butter were the closest thing to heaven that I can think of! As for Granddad’s sorghum molasses, all I know is according to Mom, he would go somewhere and return to the farm with a gallon bucket full of the rich dark syrup. So, I did a little more research.
I went to http://www.herculesengines.com/sorghum/default.html to find out all about sorghum. It seems it is more commonly called Sweet Sorghum, which is a syrup made from the juice of Sorghum Cane. In years past it was an important source of sweetener. It came into prominence during the 1850's in the United States. By 1888 total US production was 20,000,000 gallons. An 1896 encyclopedia listed the main states that produced sorghum were Indiana, Ohio, Illinois, Kentucky, and Missouri. It was something that many farms grew to some extent. Many just planted enough for their own use while others grew it as a cash crop. Most neighborhoods had at least one farmer that had a mill and evaporating pan. (That's where Granddad Ogg went!) The farmers in the area would bring their cane to them to be squeezed and cooked into syrup. With the decline of the family farm and the easy access to other sweeteners most of these operations have ceased to exist and only a few die-hards still produce this delicious syrup. Another tradition down the drain!
Here is a spice cookie recipe straight off of the farm using Sorghum Molasses
SORGHUM MOLASSES SUGAR COOKIES
3/4 c. shortening
1/2 c. sugar
1/4 c. molasses
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. cinnamon
2 c. flour
Melt shortening and let cool. Add sugar, egg and molasses; beat well. Sift together dry ingredients. Add to first mixture. Chill and form into balls. They will flatten out as they cook. Bake 10-12 minutes at 325 degrees. I like to drizzle cooled cookies with a simple glaze made from powdered sugar and a little warm water….pretty good!
As for Grandmother Ogg’s biscuits, how many times have I blogged about my darling Grandmother Ogg, the Ogg Family Farm and Biscuits? did you know you can scan down my blog and on the right side, just under the logo for Molly's Table, there is a Search box. Type in Ogg Family Farm, click onSearch, then scroll back up to top of blog... and there it is, a list of all the blogs where the farm is mentioned. Scroll down to the blog for Mar 10, 2009, and there it is...biscuits by Minnie Florence Ogg. Gee, it might have been easier to just type in the recipe again....no, I want you to know how to search my blog!
Looking for a great new muffin recipe? Actually, this is a very old muffin recipe. It comes from my studio mate's mother and grandmother.
David Gross' Gingerbread Muffins
1/2 cup butter softened
1/2 cup granulated sugar