Subj : Sorghum was: Pancakess
To   : Ruth Haffly
From : Dave Drum
Date : Sun Nov 03 2024 12:46:00

-=> Ruth Haffly wrote to Shawn Highfield <=-

RH> If I can find some popping sorgum in a small enough quantity. Don't
RH> want to get a big bag of it because I don't eat a lot of popcorn.

SH> That's the thing the bags I can find here are so big as well, but we
SH> like and can eat popcorn.... I'm afraid we wouldn't like teh sorgum
SH> ones and it would go to waste.

RH> I wouldn't mind trying it if I could find just enough for one batch.
RH> But buying a good sized bag, only to find out we didn't care for it, is
RH> a waste. Mentioned it to Steve and he said he'd be interested in trying
RH> it also since sorgum isn't a corn.

But sorghum is closely related to maize and the millets within the
PACMAD clade of grasses. It's a large stout grass that grows up to 8
feet tall. It has large bushy flowerheads or panicles that provide an
edible starchy grain with up to 3,000 seeds in each flowerhead. It
grows in warm climates worldwide for food and forage.

I know from experience that it's hard to tell sorghum from corn as new
plants. And until the tassels appear on the corn versus the seed heads
on the sorghum.

Sorghum is gluten-free and is a great alternative to gluten-containing
grains.

MMMMM----   Recipe via Meal-Master (tm) v8.06

     Title: Peach Skillet Cake w/Sorghum Flour
Categories: Cakes, Fruits, Spices
     Yield: 8 servings

 1 1/4 c  Sorghum A-P flour
     1 ts Baking powder
   1/2 ts Baking soda
   1/4 ts Salt
     4 tb Butter; room temperature
   2/3 c  Granulated sugar
     3 lg Eggs
     1 ts vanilla
   1/3 c  Buttermilk
     2    Ripe peaches; peeled, pitted
          - sliced
     2 tb Cinnamon sugar; topping

 Set oven @ 360ºF/182ºC.

 Prepare a 10" ovenproof skillet with cooking spray.

 Whisk together sorghum flour, baking powder, baking soda
 and salt. Set aside.

 In separate bowl, beat butter and sugar with a mixer on
 medium speed until light and fluffy. Add vanilla. Beat
 in eggs and buttermilk. Add dry ingredients and mix
 until blended.

 Pour batter into prepared skillet. Place peach slices in
 spiral fan on top. Sprinkle with cinnamon sugar. Bake
 until golden brown and a toothpick inserted in the
 center comes out clean, 30 to 35 minutes.

 The batter bakes up around the peaches. Let cool
 slightly before serving. Cake can be served as rustic
 dessert topped with whipped cream sweetened with sorghum
 syrup or as a breakfast cake.

 RECIPE FROM: https://www.allrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... I just need enough to tide me over until I need more.
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