Southern DOWN HOME OZARK COOKING - These Maybell's Sorghum Molasses Cream Cookies are SO GOOD!

[@GlenAndFriendsCooking]

Two things about this video... - People are going to fight me that Missouri "Isn't in the South" - that's fine. It's a border state and while it may not be completely in the South; the region of the Ozarks that this book comes from, plants this book and recipe as true Southern. - Sorghum syrup is readily available in the South, but much of what is labeled as 'Sorghum Syrup' isn't 100% sorghum - It's cut with cheaper and more readily available corn syrup.

[@CAP198462]

Are you suggesting a “Missouri compromise.” 😆

[@thecalicoheart7946]

@@CAP198462 😬😂

[@CAP198462]

@@thecalicoheart7946 you’ve got to know your US history to find it cringe or funny, so 😃 👍

[@salutations5749]

@@CAP198462 Its "Missour-a Compromise", lol

[@DavidBrown-ye5xv]

It’s always fun to hear a Canadian take on the fine points of southern culture. By the way my mom bought that cookbook in the early 70s at a tourist gift shop in West Virginia.

[@susanboon4605]

Just for fun I looked into the background of Maybell Houdyshell. She was born Maybell Adams in 1918, and lived her whole life in Missouri. She married George W. Houdyshell in 1939. He was 7 years older, and worked as an engineer on the local (Tunnel) Dam. They had 2 children - a daughter who died aged one, and a son (I'm presuming Bobby). Maybell lived until 2004, and here we are, reading her recipe for cookies! That means whoever put the book together was indeed successful in keeping Missouri's past alive! (And both Maybell and George finished high school - see the 1940 census).

[@robine6337]

Thanks for investigating!

[@brendaowens2466]

I also have this book and it is the one cookbook that I dearly love.

[@Greatdoiings]

Taropin is a turtle!

[@madebymemaw0731]

As of the late 90s, my uncle's family was still eating possum and racoon. Squirrels and rabbit are very common, also. I'm from the Ozarks, Branson vicinity, but more in the sticks. I've since left the area, I can't say that people are still cooking that. Time does pass at a crawling pace there, though. Osage Beach is pronounced oh • SAGE, like the spice. I love your channel, btw.

[@zerg539]

I'm up by Fort Wood so just south of Osage Beach itself and there are still plenty out in the sticks and hollers that have a decent chunk of their protein coming from possum coon and squirrel. We have a guy come around every week or two to hunt squirrels on our property.

[@virginiatolles1664]

The book was published in 1966, which is during the height of popularity for "The Beverly Hillbillies." Quite possibly, the back hollar "talk" was inspired by that program?????

[@jcwoods2311]

Best "SQUIRREL!!!" moment on your channel ever Glen, spit out a little coffee!! Thanks for the laugh. That "Cookbook" is in just about every large and small gift (junk) trinket tourist novelty shop fueling station along the interstates in Misery. I remember seeing it as a kid and still do on metal racks in these little stores , the cover hasn't changed one bit.

[@megwilcox2878]

I can't eat vegetable shortening, or rather my gut objects strongly to it. Lard is my favourite shortening for many purposes, but for cookies, butter is the only shortening for me. I had to laugh when you took off to check out the helicopter, and that you knew it was a Chinook. I would do the same thing. Thanks for not editing it out!

[@HistoricHeroine]

Yep. I can't eat Oreos for that very reason.

[@TechBearSeattle]

"You should try using schmaltz. Same heart attack, different afterlife." -- The Marvelous Mrs. Maisel.

[@JerryB507]

@@TechBearSeattle I love schmaltz for frying tayboes (potatoes) but I am not going to use it for cookies.

[@davidhamm5626]

Glad to see that I am not the only one!

[@basicems24]

I think you would be surprised how many people actually cooked with that game and would use those recipes, especially in the south or Hill areas.

[@ginny9577]

I live in Western NY and had a neighbor (who has since left town about four or so years ago) that used to trap squirrel and raccoon,, so i know there are people that still eat that particular game meat.

[@basicems24]

@@queenbee3647 I was saying he would be surprised how many people actually eat that game. I'm from NW Ohio so I'm very aware of the families that hunt and eat all sorts of game. There are a lot of hunting clubs around me that have Game Dinners every year. I was countering his point that he didn't think that many people are racoon, squirrel, etc. Read my comment again without the defensiveness.

[@melissahoward1019]

When I was a kid, the next county over was famous for sorghum (still is). I watched it made once, by an old guy whose mill was turned by a mule. Cool stuff.

[@kbjerke]

"Mountain William!!!" Made me almost choke on my coffee. And the Black Helicopters are watching you, Glen! LOL

[@susanknight53]

Glen, when a newlywed (1970) I asked my Aunt Vi, tthe difference between Br'er Rabbit and Grandma's Molasses. Well Grandma's was sorghum she said. She was the families best cook, tho' Mom made the best potato salad and Pumpkin Pie. These Missouri women were amazing!

[@commonweakness9060]

Actually, in 1966 quite a few people were still eating possum and raccoon in north Arkansas. At least the rural folks in the mountains. And they taste pretty good :D Depending on where your old cabin is you could pretty easily ask around and find someone who would provide you with a nice fat raccoon or possum, depending on your choice. Especially if you are around the Jasper area. Much love to my friends in Jasper!

[@mordeys]

I was born in 1967. Southeast Kansas. I can tell you in the 70s my grandma and great grandma were still cooking, and i ate, rabbits, squirrels, what fish the uncles or grandpas caught on the river bank or trout lines, whatever was in hunting season. They had hunting dogs used for hunting. I'm not saying they ate possums I'm just saying...ya its really possible if they were hungry and it was in the trap..... These folks also had hides nailed to the garages and sheds. They mussel harvested the lakes and rivers. My late ex husband and i did it for 3 summers and made a nice living for that time. We basically lived on the river for those summers. The neosho and verdigris rivers primarily.

[@evelynkorjack2126]

i have seen those cookbooks. they are sold at tourist stores, but often the recipes are authentic. "serious cooks" who blow these off are just provincial in theirbown ways...i worked with a kentucky girl (we are in our 60s now), and believe me, these are real recipes. here in central florida, my mexican immigrant friend has in this lifetime given possums, racoons and turtles to african americans who produced (and still do) amazing dinners from this game. i used to be one of those turning up the nose...not any more... it is all about the way you cook. and of course how hungry you are! we still have cookie emergencies here, so we are a little bit civilized🤭

[@evelynkorjack2126]

a canadian.

[@evelynkorjack2126]

p.s. thanks for this, love watching you two on sunday mornings, reminds me of my previous life as

[@TomKD0QKK]

I've lived in Missouri all of my 64 years, a good part of it in the Northern Ozarks. Is Missouri a southern state? Well, south of Interstate 70, mostly. North of 70 it becomes more like Iowa. As far as the stereotyping of the Ozark English, back when the book was published there were still Ozarkians speaking nearly perect Elizabeathan English. I still know people that you just about need an interpreter to understand. When I was a kid there were still large parts of the Ozarks that didn't have electric or phone service. The area is still so remote that hunters get lost in it every year. The southern Ozarks were settled by the Scots/Irish and the sense of clan is still quite pervasive. A lot of places don't welcome strangers and it pays to remember that when you're in the woods and on the rivers. Speaking of speaking, the eastern parts of the Ozarks were mostly settled in the 1700's by the French. There is a form of French called Missouri French or Paw Paw French that was still spoken up until maybe 50 years ago from St. Louis down to Cape Girardeau and out to the west into the Ozarks. It's pretty well died out now with maybe just a few old people that can still speak it around the Old Mines area. By the way, groundhog tastes awesome! You just need to remember to remove the musk glands before you cook it.

[@robinsareolas]

I grew up in Missouri not far from Lake of the Ozarks. I vaguely remember that cookbook from someone’s kitchen in my early childhood most likely my grandma or one of my aunts. Anyway, I distinctly remember that hillbilly under the shade tree. That memory has been stored away for 45yrs or so and I find it amazing to actually see that book here on your show, Glen! Thanks for the memory 😊

[@ValMacher]

Yes, my family used to go to the Ozarks in the 60's, and I remember that cookbook as part of the reading material in our camper. I think it left with the camper, too.

[@XaqNautilus]

I've never been inspired to make something right after watching one of your videos, but today I was. After watching you video I sprang into action to make the recipe just below the one you just made, peanut butter cookies. In true student-of-Glen fashion, I cut the recipe in half and substituted half the ingredients and added some cocoa nibs. In the end, I came away 10 pretty good cookies. Awesome, since I haven't baked a cookie in 20 years. Thanks Glen!

[@samroe4294]

As someone who is from Missouri I can say with full confidence that there are members of my family who would pick up that cookbook and think it was the funniest thing ever

[@julieblair7472]

I've had that cookbook since the 80's! We bought it at a truck stop. It definitely is going for a "novelty" appeal.

[@rabidsamfan]

The cookies look lovely. And you might want to ask the Ozark neighbors about game meats. Eating varmints is one way of keeping them at bay.

[@amaz21]

I'm sure they would find that game meat is a lot more common (and varied) than might be expected. While people and the racoons may not be happy to see the possums move North, I would let them do their thing as they have probably moved to follow the tick population. So if you're going to get into game meat, maybe go racoon or turtle and keep the possums around.

[@xersys]

as a hillbilly, you can say hillbilly. it's not a derogatory, its a badge of pride to us.

[@MeMe-Moi]

This looks like a lovely cookie recipe for my dad. He loves any kind of molasses or spice cookie. Also, thanks for the aviation check minute. I do the same thing.

[@shannonhudgins]

Living in the south my entire life, I can assure you in 1966 more people than you realize were cooking that way, because some people still do!

[@anneirenej]

LOL! So my I lived in Montana self thought you meant a Chinook wind. (A warm wind that melts all the snow overnight) then you opened your door and I thought yep a chinook helicopter. They look like lovely cookies. Thanks for sharing these recipes from community style cookbooks. They have helped me to cherish the one I have from my Moms Church.

[@gordthompson4664]

Haha! I live in Alberta and (not having heard the sound on the video yet) my first thought was "Sure, a chinook (wind) can be quite dramatic, but I've never *heard* one!"

[@williamjackson5942]

@@gordthompson4664 Central Illinois 1960 OR 61 during the winter just after Christmas we were playing in the snow, when all of a sudden the wind changed and the snow began to melt. It had been 5 or 10 degrees F when we went out and now we were removing our coats. After a while the wind began to flutter about and it began to get colder so coats were back on and zipped etc just in time! Chinook?

[@viridian4573]

@@gordthompson4664 I have. When the wind front is coming at you fast enough it makes a kind of distant roaring noise. Though I'd rather hear a Chinook coming at me than a wind shear event or a tornado. You don't forget that sound.

[@Mike_W78]

I was in the 101st and rode in many chinooks in my day. The sound is pretty distinct. Good call.

[@Lynn-kh5rs]

Glen I got a chuckle out of your reaction to the wild game section. I don't know if it is still there, but there was a restaurant in Delaware in the 1990s that once a year served muskrat. Apparently the time of year mattered when hunting & eating muskrat. 😂😂

[@timwauman]

Grew up in the 80s in Pennsylvania eating a lot of squirrel & groundhog from hunting.

[@Dee-bl7qv]

My mother gave me the Joy of Cooking book she was given in 1965. It contains recipes for several of the small game animals you mentioned that book having. I find them a fascinating piece of history!

[@jaimesanders5715]

My first copy of The Joy of Cooking had recipes and directions for some of these game animals. That would have been in late ‘60s or early ‘70s.

[@cindyterroy4152]

I have friends who hunt and trap, and they do eat squirrel, groundhog, and possum. So there are people in America who still eat what they catch. I don’t think there are a lot of people still doing this, but I really admire them.

[@loriki8766]

Glen can tell us how high the Chinook was flying. Yesterday, my daughter & I were trying to figure out how to cut our cookie dough roll in 1" slices & had to get a ruler! 😂

[@dryroasted5599]

That was so funny at the end - "Glen, where are the rest of the cookies?"

[@jameshill2450]

2:18 - Wow, that mixer is putting out some POWER!

[@hollywebster6844]

It's great to hear that other people have cookie emergencies! 😉

[@applegal3058]

I've never seen sorghum sold here in Newfoundland, unless I just overlooked it on the shelf. Now, fancy molasses can certainly be found.

[@kaytaylor3721]

I ordered sorghum from Amazon several months ago after Glen talked about how much he enjoys it. They have the brand used here.

[@annec7845]

Me, too!

[@cremebrulee4759]

Hey! I have this cookbook. It was my mother's. I don't know for sure, but I would guess that she purchased it on one of our driving vacation trips to West Virginia or Pennsylvania. It really brought a smile to my face to see this cookbook in my KZbin feed this morning.

[@jberk8529]

When you go remember it’s O-sage beach. Welcome to the Ozarks!! We enjoy your KZbin channels and flying one. Happy New Year.

[@tissuepaper9962]

Sorghum cookies are some of my favorite. I'm still generally able to find that stuff at the grocery store but in a pinch I use dark corn syrup.

[@driverjayne]

I dunno about your assumptions there glen, racoon and possum were both fairly regular additions to the family potlucks we had in Kentucky and that was in the 90s.

[@patriciaward9362]

Thanks Glen, for all your great videos! I live in Missouri, born and raised in St. Joseph, the home of the Pony Express. My family and I traveled to and vacationed in the Ozarks in southern Missouri many times. It is beautiful there with the rolling hills and Lake of the Ozarks. I know Osage Beach very well and have been there many times. Just to let you know Osage is pronounced OH-SAGE with the accent on the OH and the second syllable pronounced like you would say the culinary herb sage. 😀

[@lanceharsh7025]

I have that book wow. Mom bought it in 1970 on a trip she took to visit family in Arkansas. She bought it because of her Osage heritage.

[@southerncooker6475]

I live in the Tennessee mountains, a very rural area. Our neighbors at the end of the road are homesteading. Raccoon, deer and even possum is part of their diet! So, still goes on!

[@DonVDBorgh]

When you say joke cookbook, I think of the Looneyspoons series. Love your cooking shows 👍👍

[@tristanrl1940]

Julie and Glen - you continue to bring us joy with these videos. Many thanks and all the best

[@dj-kq4fz]

I have Chinooks flying by my house on a weekly basis doing high altitude mountainous terrain training sorties, and yes, they have a distinctive sound that always gets me outside to have a look. Thanks Glen! Dave J

[@JackJackSoriano]

These cookbooks were sold as novelties in roadside attractions, small tourist destination restaurants, etc. I saw many variations of these. Having grown up in the Ozarks, the church cookbooks of our area had many of the same recipes, word for word, as the novelty ones, but with more correct spellings and grammar. If you are into cooking fish and game, look into Cy Littlebee's Guide to Cooking Fish and Game. It was published by the Missouri Department of Conservation. Recipes range from standards to Rabbit Hot Tamale Pie, Quail Veronique which is a fricassee, to Paw Paw Pie and turtle soup.

[@ldg2655]

I so very much enjoy these videos…. The ad lib at the end is the best!

[@cdfreester]

This cookbook probably came out of the popularity of the TV show The Beverly Hillbillies and similar rural comedies in the 1960's. The Clampett family from that particular show came from the Ozark mountains ("the Hills", as they called it). The recipe reminds me of the Betty Crocker Gingersnap cookie recipe. Thanks for another good episode, Glen.

[@debbieosredkernelson13]

I live in the southwest region of Missouri and have for my entire life, 61 years. The southeastern area of the state does seem to have more true southern tendencies; the St. Louis/northeastern region have more northern and eastern tendencies. On the western side of the state, I think it tends to more mid-western. My sister-in-law was definitely raised with southern traditions, and nearly all of them are news to me as I was not raised with those traditions. I will say that the brand of sorghum you are using is some of the very best there is - good choice!

[@rebeccaturner5503]

I have a copy of that... I think of it more as "Novelty" or Tourist cook book. I have different ones from different parts of the country.

[@sennest]

This was a super rocking episode😎👍👍🎉🥳 Thank you! Can't wait for the Ozark edition🎉🥳🙏🙏

[@heatherknits124]

My grandma’s ginger creams call for butter specifically, and my dad never noticed his mother was using oleomargarine, until I made them for him. But grandma’s always are made in a jelly roll pan, and sliced into squares- they’re more of a brownie. But these work very well by using dark molasses, and for a lighter flavor, half honey works, but they don’t ever work if you use oil. It must be fat, because of the shortening required! Thank you for this! I really enjoyed it and appreciate your work!

[@patrickdurham8393]

I get my sorghum from the Amish in Allen county Kentucky. Best stuff ever.

[@coreymcdonald7745]

You know you’re an avgeek when you pause a video to look outside for an airplane or helicopter. 🤣🤣 I loved the “SQUIRREL!!!!” moment. Thanks for not editing it out.

[@escapecar]

There's a US Army Reserve unit based about 20 miles from me that flies Chinooks. You certainly know when they're getting some flight time!

[@HuggieBear39]

Back in the early 70'z we lived with my mom's parents and he made us some coon and possum. He also made us some hog head cheese. He gave me is pecan praline recipe, when I grew up. Grandma showed me how to make a cake when you don't have all ingredient: milk and lemon for butter milk and Kool-Aid for flavoring.

[@GlenAndFriendsCooking]

I love head cheese!

[@andrewaway]

Thanks for the info on shortening. I actually learned something today that I will remember. Great channel.

[@mg3ooox544]

I'm from NE Oklahoma and still make these cookies every xmas

[@louierocco1226]

I'm 50 years old, and while I cooked a lot of food and ate a lot of food, I don't think I ever tasted anything that I would describe as "lovely." Maybe I need to try this sorghum syrup.

[@zw5509]

They look great. Adding the vinegar was like making honeycomb candy adds extra bubbles and rise? My Mum, in her 90's, lived in the mountains of Virginia and when I bought some Sorghum she told me about how , in the fall, someone would come with a sorghum mill to her farm and the neighbors would bring their sorghum to be milled. The mill was driven by a Mule. She said everyone grew a small patch of sorghum for syrup. It is really good too! Enjoy your videos, thanks!

[@swc2019]

"Is that a Chinook!?" I thought I was alone in running ro the door or window to check out the helicopter over head! Lol

[@paulcullen814]

When he opened the door and you could hear the helicopter, I recognised the Chinook double rotor sound. I used to work on helicopters including Chinooks and we get them flying over our house regularly. The Chinook sound is unlike any single rotor helicopter, much deeper and a distinct dub dub dub dub sound.

[@brandienicholas8294]

So, the correct pronunciation is "Oh Sage" like the herb. It comes from the Osage Native American tribe that live in Missouri, Oklahoma, Arkansas & Kansas. The Osage Nation headquarters is in Pawhuska, OK, not far from my hometown. Being from the area, I have Cherokee ancestry. A lot of interesting town names in the region originate from the different Tribal languages that have carried over since the region was Indian Territory before becoming the states we know them as today.

[@GlenAndFriendsCooking]

My first instinct in pronunciation is to use French, which in the historical context of this town name is correct. But you are correct contemporary American pronunciation is O-Sage.

[@FFXIK]

Osage is pronounced like oh-sayj just like the spice, sage. I live in the Ozark foothills, in the more rural areas the small game consumption would have been fairly high in the 60's. I grew up on it and that was through the 80's and 90's. Though not as common as during my dads youth, he was born in the late 40's

[@BosnWayne]

CH,-47. LOVE IT

[@joeyhardin1288]

Thank you, Merry Christmas. God Bless and stay safe.

[@hottubz1965]

Haha I liked the chopper interlude! I am def trying these cookies!

[@markiangooley]

When I was growing up in Illinois (born 1961), sorghum syrup was readily available at most nearby grocery stores. Gradually it became less available. I don’t know how available it is now in Illinois or here in south Florida… To me the taste of sorghum syrup is unique and unforgettable. I’ve never been sure that I really like it, but it’s truly unique.

[@markiangooley]

The nearby Amish near the towns of Arthur and Arcola definitely produced sorghum syrup as well. A childhood friend’s father caught a snapping turtle or two a year from the local reservoir (Lake Decatur). Nowadays… I don’t know. It’s still legal to catch and eat them in Illinois last I checked.

[@brockreynolds870]

I live about 40 miles from Osage Beach.... and can tell you that you'd be surprised how many people eat possums and raccoons even today. I don't care for either, BUT... we had Raccoon as an option for Thanksgiving dinner in 1984. Today, we mainly eat squirrel as far as wild game goes. :) Here in Missouri, lots of times they don't even have sorghum in the grocery store. We buy it from a mennonite store.

[@canuckled]

450 Squadron will be back for some cookies and tea

[@TheDriftwoodlover]

Don’t think I’ve ever had sorghum but you’ve mentioned the taste of it in another video as well so I’ll have to search some out.

[@suz632]

Looks like a nice, easy & satisfying cookie. A glass bottom also tamps cookies nicely if you ever need the top flat for decorations or something. Thanks for showing these....looking forward to whipping up a batch! Merry Christmas to you both 💚🎄❤️

[@Aalinoor]

Just heading out to scope out the copter. Love it.

[@annarussell3751]

I love Julie’s sweater. This was a fun episode. I love the idea of freezing some raw to cook later.

[@beadladee]

Chinook is an unmistakable sound. It’s my favorite past time helicopter. ❤

[@petersebborn306]

We have over 70 million non native possums here in New Zealand. You can come down and eat as many as you like.

[@davidhamm5626]

As soon as I heard the chopper, I started looking up, they fly over my place too.

[@Your.Uncle.AngMoh]

In the 1960s, this cookbook was probably cashing in on the rural-themed TV shows such as Beverley Hillbillies, Petticoat Junction, Green Acres, and the like.

[@mrsblueblood]

I have this cookbook. My grandmother gave it to me as gift about 1975 upon her return from visiting relatives in MO. I don't think i have ever made anything from the book, but I hang on to it for sentiment.

[@NWHomesteader]

Had to laugh; everything stops for me when a chinook flies over as well! I’m fortunate to live in the flight path of where they do their annual training - i will get anywhere from 3-5 flying over at one time. They feel wonderful!! 😂

[@andrewbuckley9180]

We get Chinooks flying over frequently Glen on training! Sometimes they fly low enough I can see the fillings of the pilots sandwiches lol

[@werelemur1138]

I had that cookbook when I was a kid. I think I got it at a ranger station or gift shop, I don't know how it ended up being sold in California.

[@Sam-qn4ly]

lol, they actually pronounce it "oh sage" but Missouri has many names that were once French. Middle Missouri is also definitely southern IMO. Will have to try these out I have some sorghum that's been sitting in my cabinet

[@oldnan6137]

Love, the videos. Wanted to share that my Mississippi Grandma and Great Grandma used to always tell me that is was about 4 cups or 5 cups. This was because of the humidity of the day ( more humid more flour)and the “quality” of the flour.

[@pennywv8636]

My family is from the Appalachian’s, southern west virginia, and yes in the 60’s they hunted and ate possum, muskrat, squirrel. It was a very poor area, still is, they do whatever they can to survive.

[@ChronoTango]

My friend’s mother of 12(!) used to run a bakery out of the house. If I recall correctly, she would make great big batches of cookie dough, like yourself here, and simply bake each tray as needed. Of course, she was out of the game by the time I witnessed this, so I’m not sure if it was for flavor or solely for preservation. Either way, delicious cookies!

[@321southtube]

The cookbook looks fun, actually, and would be welcome in anyone's kitchen who cooks for the enjoyment rather than a necessity. Thanks again for another wonderful video

[@dawng.8836]

I have this cookbook! It is sold in tourist areas.

[@jameslavery2958]

Always enjoy your videos. FYI: The A in Osage is a long vowel.

[@nickbriggs9620]

Sorghum is the best! I’m currently out… I need to get about 2-3 gallons when I got buy it this time

[@ChaseFreedomMusician]

If you happen drive down, come back up by way of Kansas City and check out The Mercury Room and the Monarch Bar for your cocktail series, I think you will thoroughly enjoy yourselves.

[@rebekahyoder9335]

I love this cook book So Much. I have two copies,just in case. I've made numerous recipes out of there, especially the blackberry pudding and the whopper chocolate cake that I like to top with peanut butter frosting.

[@zerg539]

I live about 20 miles south of Osage Beach and the small game consumption in the area is still fairly high squirrel and raccoon are probably the more popular but back in the early 90s we had a groundhog boom and they took first place for a while now they are more rare. While it might be a stereotype it does hold true if you travel a few miles off the main routes.

[@virginiaf.5764]

In the '60s (in New England), my best friend's dad ate squirrel. I think her mom was the only one who shared that meal with him. I just looked at my mother's Joy of Cooking from the early '50s, and there are squirrel and other small game recipes.

[@NotKev2017]

My maternal grandparents used to regularly use squirrel and rabbit for their meals. It was delicious. My grandma would use a pressure cooker to cook the meat. It was always tender and juicy. And very reminiscent of chicken. If it was cut up that way, you wouldn't necessarily know the difference.

[@--Zenwebgoddess--]

I had a feeling I was the same age as you, Glen. Confirmed today 😉

[@aedinius]

1. I've worked with RCAF and they are great people. Chinook is an amazing heli, too. 2. I would love to have "cookie emergency"!

[@OldDunc]

I made a batch of these this weekend, having gotten hold of the sorghum. I cut the quantities in half and substituted a store-brand artificial sweetener for sugar, which has worked very well in recipes so far. I carelessly made the portions too large, but I like the way the larger cookies taste. They're not dry at all, a bit cakey. I froze most of them, and they reheat in the microwave very well. I'll make these again.

[@donnaferguson4542]

I got that cookbook at a scholastic book fair.

[@hnangell]

Julie, I love your green wool sweater!!!! very Scandinavian?

[@jenniferjensen8538]

I have some dark wildflower honey that I got from Gatlinburg, TN last year. It has that molasses smell and taste. It also seems a little thicker than typical honey. I have used it in place of molasses in another recipe, which worked great! I think I'll try this recipe with it too. Thanks for the interesting history and cool recipes! I love cookbooks too and have quite the collection myself. Of course none as old as you have! 😁