If you use it as a topping, you don't have to bake it in anything, @Patsy Faye . I really like a dollup of either molasses or sorghum over top of plain yogurt. The yogurt has all of those important probiotics, and the molasses has the iron and minerals; so it is a very healthy snack, yet so simple to make. I also use molasses or sorghum anywhere else that you might use regular syrup, on biscuits, pancakes, and even over cereal. I love the stronger flavor it has than syrup, which just tastes sugary to me and way too sweet. Sorghum syrup is something that they make here in the south. Sorghum is also used for the grains, I think more like rice or cereal; but they press the cane just like sugar cane, and then you have sorghum, which is very similar in flavor to molasses, and also a healthy substitute for plain sugar or honey.
I had never even heard of sorghum until I moved here in Alabama. It was grown and used here as the main sweetener back in the days before sugar refining, and even then, because it could be grown and produced into a sweetener locally, unlike sugar, which had to be purchased. I think you might have to order it from some place like Amazon to get it over there, since it is not grown where you are. However, molasses is probably a better choice and has more iron than sorghum, and you can get that; so that is a better plan. I also like molasses or sorghum in coffee or tea, so you might try that instead of taking a spoonful of it straight. Here is an article that explains the difference between sorghum and molasses. http://allaboutsorghum.com/blackstrap-molasses-sorghum-syrup/
@Patsy Faye Sorghum itself is a plant; it was widely grown on the property we purchased in Missouri, but years earlier. An old outbuilding across the road from our house was called the "Sorghum House". In it, they had built a big bathtub-like structure of firebricks, and cooked the Sorghum to obtain syrup. Frank " For some impoverished regions of the world, sorghum remains a principal source of energy, protein, vitamins and minerals." "Sweet sorghum is any of the many varieties of the sorghum grass whose stalks have a high sugar content. Sweet sorghum thrives better under drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production. Although, in most of the United States the term molasses refers to a sweet syrup, made as a byproduct of sugarcane or sugar beet sugar extraction, sweet sorghum syrup is known as "sorghum molasses" in some regions of the U.S ." https://en.wikipedia.org/wiki/Sweet_sorghum
Missouri is where I first tasted sorghum, too, @Frank Sanoica . Our neighbors must have grown it, or had relatives who did. I used to buy the fresh cow's milk from them, and one day when I was over there, they gave me some sorghum, explained what it was and said to use it like molasses. I think that theirs was probably processed in one of those sorghum houses, too. Maybe even the same one, since I lived not too far from where you used to live in Missouri. Now that you know that sorghum and treacle are the same thing, have you ever had any, @Patsy Faye ? I remember reading some book that mentioned treacle; but I had no idea what it actually was. Edit to add: When I looked them all up;it appears that molasses and treacle are the same basically, and made from sugar cane, and thus different from sorghum, which comes from the stalk of the sorghum grass.
We have a product called 'golden syrup' over here (its called treacle by people) Its very sweet and as a child I loved it, can't have it now though
I lived in St Joe forty plus years ago..only for about a year. Worked at a place called Magoos....ever heard of that ?
Magoos in St Joe Missouri was owned by. Mr Magoo. Cant remember his first name. It was a very well liked Jewish deli. We serverd only kosher made food daily. Everything had to be fresh fresh..ir wr thru it out. Cheesecake was their signature dessert. Complete bar and collection of foreign and domestic beers. They also had a line of rather ecotic foods ...tigers milk, chocolate ants. ....I cant remember them all. People would line up outside and wait to get in...even in pouring rain. Many wealthy and some famous people ate there. Mr Magoo was very difficult to work for, and not public, his mistress was Deloeres an older lady that worked there. She would dry her wig in the big oven before opening the store.I was the 20th waitress he had hired that year. And only had 3 waitresses including me that year. We were not alllowed to speak to each other even on our10 mintute lunch break. Mr Magoo did work there mainly handling the cash and ordering. The kosher chili and bagles alone kept me over weight until I returned to Texas.Have a few stories about that place!
@Gloria Mitchell What a most wonderful remembrance of a past bunch of experiences! Thank you! If I recall right, St. Joe is near St. Louis, and St. Charles is north of KC, other end of the state. Anybody care to dispute this....? Missouri borders more states than any other. Let's see, now: Iowa, Illinois, Kentucky, Arkansas, Oklahoma, Nebraska, which have I missed? Thought there were 8. Tennessee? Shoot! Old age creeping in. Frank
I am pretty sure that St. Joseph is at the northwest corner of the state of Missouri. Not sure where St. Charles is; but you might have them reversed. Okay, I just look on Google Maps, and St. Charles is a northern suburb of St. Louis.