Sorghum molasses is probably an acquired taste. Kind of like licorice or turnip greens. Once converted, however, molasses consumers are loyal to a fault. A Ron Jenkins article that appeared in The ...

Ralph Enderle of New Hamburg, Missouri, has been making sorghum molasses on his 80-acre spread for almost four decades. It's a yearly cycle his father followed, and his father before him. But beyond ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. By Ethan Weston Special to the Post-Dispatch Nov 21, 2020 Nov 21, 2020 0 Texas County, Missouri — On a warm autumn day in the ...

In our earliest days of pioneer cooking and baking, the “big four” for forms of “sweet harvests,” which have provided sugar derivatives dating back to the days of the 13 colonies, are honey, maple ...

If things are getting a little sticky around here it's because this is sorghum harvesting time in Arkansas. On Saturday, the Heritage House Museum in Mount Ida will celebrate all things rich, gooey ...

WHITETOP, Va. – The bubbles are green and frothy as the molasses cooks, boiling down in a huge, stainless steel vat. Who knew that the sticky, brown sweetener used in making treats such as gingerbread ...

The sight made Jean Purcell slow her car until it had come to a complete stop on the Madison County road. What caught her eye that November morning in 1959 was the “awkward piece of equipment” puffing ...