Lab Food Recipes
Sorghum and Millet
Fat-Free Sorghum Cookies
No-stick cooking spray
1/2 tsp. cinnamon
1 c. self-rising flour
2 egg whites
1 c. quick oats
1/3 c. sorghum molasses
1/2 c. sugar
1 tsp. vanilla
1/2 tsp. baking soda
1/2 c. raisins (opt.)
Preheat oven to 375°. Spray cookie sheets with cooking spray. In large bowl, combine all dry ingredients. Stir in egg whites, sorghum and vanilla until well mixed.
Add raisins. (Batter will be stiff.) Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until firm. DO NOT OVER BAKE. Remove
from oven and cookie sheets. Cool on wire rack. Makes 2 1/2 dozen. (From
Homestyle Foods of Tennessee)
Apple Cake
Ingredients:
2 cups Sorghum Flour
1 cup Sugar
1 cup Milk
1 tsp Vanilla
2 tsp Baking Powder
1 tsp Xanthan Gum
7 Apples
2 Eggs
1/2 cup Shortening
Method:
Preheat oven to 350 degrees F. Line cake pan with
sliced apples and cover with cinnamon and sugar. Combine all other ingredients in mixing bowl and mix until smooth. Pour mixture over apples and bake for 60 minutes. Optional sauce: Heat 2 cups milk to boiling and add 1 cup sugar, 2 Tbl
cornstarch, 2 tsp butter, and 1 tsp vanilla. Mix and cook until clear. Pour over cake.
(From Jowar Foods @ http://www.jowar.com)
Apricot Bread
Ingredients:
2 1/2 cups Sorghum Flour
1 1/4 tsp Xanthan Gum
1 cup Sugar
1 1/2 tsp Baking Powder
2 Eggs
1 cup Your Favorite Chopped Nuts
1/4 cup Oil
1/2 cup Milk
4 tsp Orange Peel (grated)
3/4 cup Orange Juice
2 cups Apricot
Method:
Pre-heat oven to 350 degrees and grease one standard loaf pan. Combine all ingredients into a large mixing bowl and beat on medium speed with mixer, for 1 minute, occasionally scraping the side. Pour mixture into loaf
pan and bake 55-65 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes and turn out. (From Jowar Foods @ http://www.jowar.com)
Autumn Cookies
1 1/2 Cups sugar
1/2 Cup + 2 Tablespoons shortening
2 Eggs
1 Cup persimmon pulp
1 Cup raisins
1 Cup pecans
1 1/2 Teaspoons baking soda
1 1/2 Teaspoons baking powder
2 Cups Sorghum flour
1 Teaspoon xanthan gum
1/2 Teaspoon cinnamon
1/2 Teaspoon cloves
In a mixing bowl combine the sugar, shortening, eggs, pulp, raisins, & nuts. Fold in JOWAR flour, xanthan gum, baking soda, baking powder, cinnamon, and cloves. Drop spoonfuls of dough on to a greased cookie sheet and bake at 350'F for 10 minutes or until browned. (From Jowar Foods @ http://www.jowar.com)
Sorghum Gingerbread or Mini Loaves
1/4 cup vegetable shortening
1/4 cup butter
1 cup hot water
1 cup sorghum molasses
3/4 cup sugar
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking soda
2 3/4 cups all-purpose flour
2 large eggs, well beaten
In a saucepan combine the shortening, butter, water, molasses, sugar, ginger, and cinnamon. Bring to a boil, stir, and set aside to cool. Sift flour, baking soda, and salt together. Add cooled molasses-sugar mixture; stir until well blended. Stir in well-beaten eggs. Pour into a greased & floured 9-x12-inch baking pan. Bake in a preheated 350 degree oven for about 25 to 35 minutes. If making mini loaves, check after 20 minutes. (From Angela Huber S2000).
Makes 1 pan or 8 to 10 mini loaves.
Sorghum Pie
1 pie crust (9 inch)
5 eggs
1/3 cup sugar
1 1/4 cups pure sorghum molasses
sweetened whipped cream for topping
Preheat the oven to 350 degrees Line a 9-inch pie pan with the crust. In a medium mixing bowl, with a hand-held electric mixer, beat eggs until smooth. Add sugar and sorghum, and beat for another minute. Pour mixture into the pie shell. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool before serving. Serve with sweetened whipped cream. Store leftovers in the refrigerator. (From Angela Huber S2000).
Sorghum Chocolate Coffee Cake
1 1/2 cups Sorghum Flour
1 cup brown sugar
1/2 cup Unsweetened Cocoa Powder
3/4 tsp. Salt
1/2 cup milk
1/3 cup butter, margrine, or shortening ( I used butter)
1 large egg
3/4 cup warm brewed coffee
Preheat oven to 350 Grease 11x 7 inch nonstick pan. Set aside
Place all ingredients, except coffee, in a large bowl and blend until thoroughly blended. Add coffee and blend. Pour into pan and bake for 30- 35 minutes or until toothpick inserted in center of cake comes out clean. (From Ashleigh Wagner S2005).
Millet (100%) cookies
Ingredients:
Butter - 100 g
Caster (brown) sugar - 200 g
Eggs - 2
Vanilla essence - 1 teaspoon
Millet flour - 300 g
Groundnuts/Cashew nuts (chopped) - 100 g
Sodium bicarbonate - 1/2 teaspoon
Salt - 1/4 teaspoon
Baking Powder - 1/2 teaspoon
Method:
Mix millet flour, baking powder, sodium bicarbonate, and salt thoroughly. Rub in the butter, sugar, and eggs, and make a smooth paste. Fold in millet flour. Make into a stiff dough. Roast
groundnuts/cashew nuts, clean and chop into grits, and mix in the dough. Roll out the dough, Cut with a biscuit cutter into desired shapes. Bake at 350 F for 10 min.
(From ICRISAT recipe page)
Millet Pilaf
1 cup shelled millet seed
1 medium onion chopped
1 tsp salt
dash pepper
1/4 cup (1/2 stick) butter or margarine
3 cups water and three chicken or beef bullion cubes
Put millet into a dry heavy skillet, which can later be covered. Over medium heat, cook millet, stirring constantly for 2 to 3 minutes or until golden-brown. Add remaining ingredients; millet will sizzle. Simmer tightly covered, over low heat for 15 to 20 minutes or until liquid is absorbed. Stir occasionally, and if necessary add more boiling water to prevent sticking. Serve hot. (From Woman's Day Encyclopedia of Cookery Vol. 7 1966).
Millet Bread
1 cup milk
1 Tbsp butter or margarine
1/4 cup sorghum molasses or cane syrup
1 egg
1 & 3/4 cup all purpose flour
1 cup millet flour
1 cup uncooked oatmeal (not instant)
1/2 cup flaxseed or wheat germ
1/2 to 1 & 1/2 tsp salt (to taste)
1 & 1/2 teaspoons active dry yeast
2 Tbsp sugar
Pour milk into your bread machine pan and add the butter molasses, and egg. Measure in the flours, oatmeal, flaxseed or wheat germ, salt and yeast. Bake on the normal cycle. (From the complete Bread Machine Bakery Book by Richard W. Langer, Little Brown and Company, Boston, New York).