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 ...

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 ...

Molasses may not run in January, but it does in September. Members of Christ Lutheran Church of Gordonville spent Saturday making sorghum molasses at John Lorberg's farm in Gordonville. The project ...