-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> If I can find some popping sorgum in a small enough quantity. Don't
 RH> want to get a big bag of it because I don't eat a lot of popcorn.

 SH> That's the thing the bags I can find here are so big as well, but we
 SH> like and can eat popcorn.... I'm afraid we wouldn't like teh sorgum
 SH> ones and it would go to waste.

 RH> I wouldn't mind trying it if I could find just enough for one batch.
 RH> But buying a good sized bag, only to find out we didn't care for it, is
 RH> a waste. Mentioned it to Steve and he said he'd be interested in trying
 RH> it also since sorgum isn't a corn.

But sorghum is closely related to maize and the millets within the 
PACMAD clade of grasses. It's a large stout grass that grows up to 8 
feet tall. It has large bushy flowerheads or panicles that provide an 
edible starchy grain with up to 3,000 seeds in each flowerhead. It 
grows in warm climates worldwide for food and forage.

I know from experience that it's hard to tell sorghum from corn as new
plants. And until the tassels appear on the corn versus the seed heads 
on the sorghum.

Sorghum is gluten-free and is a great alternative to gluten-containing 
grains.

MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Peach Skillet Cake w/Sorghum Flour
 Categories: Cakes, Fruits, Spices
      Yield: 8 servings

  1 1/4 c  Sorghum A-P flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 ts Salt
      4 tb Butter; room temperature
    2/3 c  Granulated sugar
      3 lg Eggs
      1 ts vanilla
    1/3 c  Buttermilk
      2    Ripe peaches; peeled, pitted
           - sliced
      2 tb Cinnamon sugar; topping

  Set oven @ 360ºF/182ºC. 

  Prepare a 10" ovenproof skillet with cooking spray.

  Whisk together sorghum flour, baking powder, baking soda
  and salt. Set aside.

  In separate bowl, beat butter and sugar with a mixer on
  medium speed until light and fluffy. Add vanilla. Beat
  in eggs and buttermilk. Add dry ingredients and mix
  until blended.

  Pour batter into prepared skillet. Place peach slices in
  spiral fan on top. Sprinkle with cinnamon sugar. Bake
  until golden brown and a toothpick inserted in the
  center comes out clean, 30 to 35 minutes.

  The batter bakes up around the peaches. Let cool
  slightly before serving. Cake can be served as rustic
  dessert topped with whipped cream sweetened with sorghum
  syrup or as a breakfast cake. 

  RECIPE FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... I just need enough to tide me over until I need more.
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