Ingredients

Directions

1 C Bourbon Barrel Sweet  Sorghum
1/4 C melted Butter
1/3 tsp Salt
3 Egg(s), slightly beaten
1 C Sugar
1 tsp Vanilla
1 C Pecans

1 C dark chocolate

Beat together everything except pecans with rotary beater. Mix in pecans. Pour into a pastry shell. Bake at 450 degrees for 10 minutes, then reduce heat to 350 and bake until set.

Ingredients

Directions

1/4 C Bourbon Barrel Sweet Sorghum
1/2 C hot Water
2 tsps Baking Soda
1 Egg
3/4 C Demerara Sugar
1/2 C Buttermilk
2 C Graham Flour

Mix all ingredients together thoroughly. Bake at 350 until done.

Ingredients

Directions

1/2 C Bourbon Barrel Sweet Sorghum
1/4 tsp Salt
3 C sifted Flour
1/2 C Shortening
1 tsp Baking Soda
1 Egg(s)
1/2 C Sugar
1 tsp Ginger
1 tsp Cinnamon
1/3 C Buttermilk
1 tsp Cloves

Cream sugar and shortening.  Add egg and sorghum; beat well.  Add sifted dry ingredients alternately with thirds of the sour milk.  Beat until smooth after each addition.  Chill dough before rolling.  On well floured surface, roll dough in 1/4 inch sheet and cut with a 4 inch cutter.  Place on greased cookie sheet. Bake at 350 degrees for 8-10 minutes.

Ingredients

Directions

1/3 cup Bourbon Barrel Foods Sorghum
2 1/4 cup sifted Flour
1 cup quick cooking Rolled Oats
3/4 cup Shortening
1 1/2 teaspoon Baking Soda
1 Egg(s)
1 cup plus 2 tablespoons Sugar
1 teaspoon Vanilla
1 package (6 ounces) Chocolate Chips

Cream sugar and shortening, add egg and sorghum. Beat well. Add sifted dry ingredients and mix well. Add vanilla. Stir in rolled oats nd chocolate chips. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees for 12 minutes or until lightly browned.