Wednesday, October 10, 2012
Fall Means Sorghum Making in Southern Indiana
East of Orleans in Orange County, Indiana down a country road, head to the Miller family’s farm for maple syrup which this family makes by tapping trees in the spring and then sells in gallon jars until they run out. But Mrs. Miller, the mother of 12, also cans jars of dark rich looking sorghum on her porch shelf where she sells her baked goods on Saturdays along with her peach preserves, bottles of honey and maple syrup. One of Mrs. Miller’s children ran into the house to copy a sorghum cookie recipe so that anyone buying her mother's sorghum would know what to do with it. And for those who are looking for fresh sorghum, maple syrup, peach preserves or baked goods, the Millers don’t have phones, but ask in Orleans and almost anyone can tell you how to get there. Mrs. Miller's The Best Ever Sorghum Cookies 1 cup sugar 1/2 cup shortening melted 1 egg 1/2 cup sorghum 2 cups flour 1 1/2 teaspoon soda 1 teaspoon vanilla Cream sugar and melted shortening. Add egg and sorghum beat well. Add flour, and soda; mix well. Add vanilla. Drop on lightly greased baking sheet. Bake at 375 about 12 minutes. And if you want to watch sorghum being made, don't miss the Sorghum Festival, held this year on Saturday, October 20th at the Crawford County High School, 1130 South State Road 66, Marengo, IN.
Posted by Shelf Life at 12:36 AM