Old-Fashioned Honey, Maple Syrup, Sorghum Recipes Bear Wallow Books
Honey, maple syrup and sorghum are natural sweeteners which add distinctive flavors to many foods. They add moisture to baked goods and have long been prized for their preservative qualities.
The flavor of honey depends on the nectar source. Clover honey, for example, is light in color and in flavor. Darker honeys generally have more intense flavors. Apricot Bread, Honey Spice Cake and Honey Glazed Ham are delicious, no matter which variety you choose.
Maple syrup, once a common household staple, has become a luxury item in today's world. It adds a special touch to everyday foods like carrots and baked beans. For an extra-special treat, try Maple Syrup Pie or Maple Bread Pudding.
Sorghum sometimes is referred to as"sorghum molasses". Not as sweet as honey or maple syrup, it adds a distinctive flavor to Steamed Sorghum Brown Bread and Barbequed Chicken. If you grew up in the south, you might consider it an essential ingredient in Baked Beans and Persimmon Pudding.
Booklet, c2002, 32 p. : ill. ; 14 cm.
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