Chewy Oatmeal Toffee Cookies

Ingredients

• 1 cup butter, softened
• 2 eggs
• 2 cups light brown sugar
• 2 teaspoons vanilla extract
• 1 cup sorghum flour
• 3/4 cup unbleached white flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon allspice
• 1 1/2 teaspoons cinnamon
• 1/8 teaspoon cloves
• 3 cups oatmeal
• 1 cup coconut flakes
• 1(10-ounce) package almond toffee bits

Preparation

1. Heat oven to 375°F. Lightly grease cookie sheet. Cream butter, eggs, brown sugar and vanilla in large bowl until light and fluffy. Mix flour, salt, soda, allspice, cinnamon and cloves; add to butter mixture. Beat until well blended. Stir in oatmeal, coconut and toffee bits with spoon. Drop by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.

Milo Doughnuts

Ingredients

• 1 egg
• 1/2 cup sugar
• 1/2 cup milk
• 2 tablespoons melted shortening or lard
• 1/2 cup sifted sorghum flour
• 1 1/2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• Dash of cinnamon
• Dash of salt
• 8 cups vegetable oil

Glaze:

• 1/2 cup powdered sugar
• 2 teaspoons warm milk
• 1/2 teaspoon vanilla

Preparation

1. In large bowl, beat together egg and sugar. Stir in milk and shortening. Sift together all dry ingredients. Add dry ingredients to egg mixture and stir to combine. Chill dough for 30 minutes. On lightly floured surface, flatten dough to 1/2-inch thickness with your finger-tips or rolling pin. Cut out doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to waxed paper and allow to dry for 10 minutes. In deep heavy pot or electric fryer, heat oil to 375°F. Using wire spatula dipped in hot oil, carefully transfer doughnuts into hot oil. Cook 2-3 doughnuts at a time turning them when brown on one side. Remove to paper towel or racks to drain.
2. For glazed doughnuts, combine powdered sugar, milk and vanilla flavoring. Drizzle on doughnuts or sprinkle doughnuts with powdered sugar or mixture of cinnamon and sugar.

Sorghum Pancakes

Ingredients

• 1 3/4 cups sorghum flour
• 1/4 cup cornstarch
• 3 teaspoons baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup powdered buttermilk
• 2 eggs
• 3 tablespoons melted butter
• 1 1/2cups water

Preparation

1. Heat oven to 200°F. Combine dry ingredients. In separate bowl, beat together eggs, melted butter and water; add to dry ingredients and mix just until well blended. Heat large skillet or griddle over medium-low heat. Spray pan with cooking oil. Wet fingertips under faucet and shake them over hot griddle. If water droplets "sizzle," heat is right to begin making pancakes. For large cakes pour 1/4 cup of batter into pan; for small use 2 tablespoons of batter. Cook until bubbles form on top; flip and cook until golden brown on bottom. Transfer to baking sheet and keep warm in oven while making rest of pancakes. Serve warm with butter and syrup.

Sponsored by United Sorghum Checkoff Program