By Susan MYKRANTZ

 Sorghum has been an important ingredient in American kitchens since the 1700s. It has been used as a substitute for sugar when it was in short supply or cost-prohibitive for the average customer. Sorghum was even used in moonshine during the Prohibition Period and later during World War II. Sorghum originated in Africa and was brought to Asia, Europe and North America. 

In America, sorghum became an important crop for southern states in the early 1900s, and sorghum as a sweetener became rather popular when sugar was scarce in the 1930s and 40s. Sorghum comes from a plant called Sweet Sorghum, which has a juicier stalk than the varieties grown for grain and livestock use. Sorghum syrup is made by cooking the juice from the stalk of the plant, evaporating the water and concentrating the sweetness. Sorghum Syrup has several healthy benefits including calcium, protein, iron magnesium phosphorus potassium zinc and riboflavin 

Sorghum syrup is still a sweetener, and it can be used in any recipe calling for a liquid sweetener, maybe replacing one-fourth to one-half of the liquid sweetener. If a recipe calls for 1 cup of sugar, you can use ½ cup sorghum. The downside is that it has more calories per tablespoon than molasses, maple syrup, or white sugar and about equal to honey. This week Cook Simply is featuring several recipes using sorghum syrup or molasses. Until next time, simply cook.

Sorghum Pecan Pie

1 9-inch pie shell unbaked

3 eggs separated

1 ½ cups sorghum

2 tablespoons melted butter

1 teaspoon vanilla

¾ cup light brown sugar

1 tablespoon all-purpose flour

1 tablespoon cornstarch

½ teaspoon ground cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

½ cup chopped pecans

1 tablespoon granulated sugar

Beat egg yolk until thick, at least three minutes. Add sorghum, melted butter, and vanilla. Mix well. In a separate bowl, stir together brown sugar, flour, cornstarch, cinnamon, nutmeg, and salt. Add brown sugar mixture to sorghum mixture, a little at a time, mixing well. Beat egg whites until stiff and fold the egg whites into the batter. Pour the filling into the pie shell. Bake in a pre-heated 425 degree oven for 15 minutes. 

Sorghum Sweet Potato Pie

1 unbaked 9 inch pie shell

2 cups cooked, mashed sweet potatoes

2 cups butter, softened

3 eggs beaten

1 cup sorghum

1 cup milk

1 teaspoon vanilla 

¼ cup orange juice

¼ teaspoon nutmeg

Combine ingredients in a large mixing bowl until well blended. Pour batter into a pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce heat to 350 and bake an additional 35 to 40 minutes.

Sorghum Barbecued Chicken

1 3 pound broiler or fryer chicken, quartered

2 tablespoons melted butter

1/3 cup sorghum

2 tablespoons ketchup

2 tablespoons soy sauce

Adjust barbecue grill 3 to 6 inches from above the charcoal fire. Brush both sides of the chicken with melted butter. Combine the remaining ingredients in a small bowl. Place the chicken on the grill, skin side up. Continue brushing the chicken with the barbecue sauce and turning the chicken to grill it evenly. Grill 20 to 30 minutes or until chicken is tender and golden brown.

Sorghum Yeast Bread

5-6 cups flour

2 packages dry yeast

1 ¾ cup water

1 cup quick-cooking rolled oats

½ cup sorghum

1/3 cup shortening

1 tablespoon salt

2 eggs beaten

 In a large mixing bowl, combine 2 cups of flour with the yeast. Set aside. In a medium saucepan, combine water, rolled oats, salt, shortening, and sorghum. Stir and heat until shortening is melted. Cool and add into the flour/yeast mixture. Stir in beaten eggs. Gradually stir in the remaining flour to make a soft dough. Turn the dough out on a floured board and knead for 5 to 8 minutes, or until the dough is smooth. Shape into a ball and place in a greased bowl. Put the dough in a warm spot until doubled in bulk. Punch the dough down and divide into two loaves. Place each loaf in a greased 8 x 5-inch loaf pan. Brush the top of the loaves with melted butter. Cover the pans and put them in a warm place to rise until double in bulk. Bake in a preheated 375-degree oven for 40 to 45 minutes or until golden brown and sounds hollow when tapped. 

Sorghum Baked Beans

4 cups navy beans

1 tablespoon salt

¼ cup sorghum

3 tablespoons brown sugar

½ teaspoon mustard

½ pound salt pork

1 medium onion

1 ¼ cup boiling water

Place beans in a large crock and cover with water and soak for 8 hours. Transfer to a saucepan and cook until the beans begin to simmer, and the skins burst. Drain. Place the beans in a baking dish. Mix the remaining ingredients and pour over the beans, Mix well. Bake in a preheated 300 degree oven for several hours until bubbly, but not dry.