Dennis Traylor declares the secret to his award winning Smoked Salmon is Uncle John’s Sorghum Molasses.
 
“I get asked all the time what that special ingredient is that makes my smoked salmon win at competitions. I will share it with you but the rest is a secret…. Uncle John’s Sorghum Molasses,” Traylor declares. He explains that there are many things to consider when developing a smoked salmon recipe: proper filleting techniques, what ingredients will go into the brine, how the ingredients will be mixed, how long the fish is left in the brine, and even the choice of wood chips. The quality of a smoked salmon product depends on all of these things. The one thing he’s happy to share with us? “Most people use brown sugar [in their recipes] and it pales in comparison to the taste of Uncle John’s Sorghum Molasses.”
 
We are very thankful that Mr. Traylor reached out to us to share this great idea. His favorite pastime is smoking, pickling, and canning fresh caught Alaskan Salmon, and he insists he loves that even more than actually catching the fish! He also says he would love for more people to enjoy smoked salmon using Sorghum Molasses and we must agree with him on that, too! If you have a novel use for our product, we’d love to hear from you! Send us an email to [email protected]
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Hello friends and fans of the brand! Over a year ago, I promised to post my Pecan Pie recipe and failed to follow through. Shout out to Coach Creel for reminding (read: hounding) me to post it on a daily basis since he discovered this blog! haha!!! Finally, I have made time to redo the graphics on my original recipe card and find it to be good enough for other eyes! :D Unfortunately, I still do not have a photo of my beautiful pie, but maybe I'll get to that by December of 2017! LOL!! FYI: The graphic you'll find below is formatted to print nicely on a 4x6 card when scaled to 100%

Last night, I worked on getting some new items in the store and refreshing some old images (still need to do lots of those, but I'm hoping for a sunny day!). Please check them out! 

​Okay folks! It's hard to believe it's that time of year again... Halloween is just around the corner and I thought I would share one of my favorite halloween treats with you guys: Popcorn balls made with delicious Sweet Dekota's Sorghum!Some of my fondest halloween memories were made "yumming"over these things! One of our oldest family friends/neighbors used to come load up a 5gallon bucket of daddy's sorghum just before the big night! Now we live in the country, but kids would come from all over for a chance to eat one of these renowned popcorn balls!So! In honor of the most fun holiday, to kick off the fall season, I wanted to leave you prepared with the recipe of these salty sweet bits of goodness. I hope you all enjoy and please leave comments/questions if you have any!

Sorghum Molasses Popcorn Ball Recipe
-1 cup Sugar  -1/4 cup Sorghum  -1/4 cup water
-1 tsp salt -1 tbsp butter  -2 qt popcorn  -butter for rolling easeIn a 2-quart saucepan, combine sugar, sorghum syrup, water, salt, and butter. Cook to the hard ball stage (about 250° on candy thermometer), stirring occasionally. Remove from heat. Working quickly, stir in popped corn and turn into a buttered pan. With buttered hands, shape into balls and place on waxed paper to cool.
Makes about 6 popcorn balls.

        My dad, John, is continuously developing new flavors for his customers on special requests. I wanted to share the most peculiar recipe he was asked to make and how that sparked another idea for a way to use our product.
        If you happen to be a syrup enthusiast, you may have heard of the annual Syrup Sopping Festival held in Loachapoka, AL. A vendor planning to attend the festival once approached my dad and asked him to make mint flavored syrup. Intrigued, he asked them what in the world they planned to do with mint flavored syrup! To his surprise they told him it was to be used as a topping for their Butter Pecan ice-cream. What?? Butter Pecan and Mint?? hmmmm.... As you would expect, my dad took up the challenge. He came home and dirtied every dish in our tiny kitchen until he got the recipe just how he wanted it. Did I say every dish? Ok.. Because I meant it; EVERY DISH much to my mother's dismay. When he had it just about right, he allowed us to taste it... but not just any taste. We had to taste it on the Butter Pecan ice cream. Being the picky eater in the family, I was disgusted at the thought. I don't even LOVE Butter Pecan. How could I even think of liking Mint on top of it? But, I tried it out of curiosity. I won't say I loved it but it wasn't terribly unpleasant. For someone who loved Butter Pecan ice-cream, his syrup added an appropriate flare. His clients loved it and bought a whole load of it to take with them to the festival. I'm told it sold extraordinarily well!
        Even though I was not a fan of Butter Pecan drizzled in Mint, their request got me thinking, and what was my next move? I put every kind of syrup I could find in our warehouse atop my favorite ice-cream, plain ol' Blue Bell Vanilla. I tried Maple, Blueberry, Cherry, Butter Pecan, Ribbon Cane, and finally came to my favorite combination: Strawberry syrup drizzled over Vanilla ice-cream with whipped cream to top it all off. HEAVEN!! I strongly recommend trying this combo! My next favorite topping was the Blueberry. I've said all this, not only to better acquaint you with our small family business that is Anthony's Syrup Company, but also to provoke you to think outside of the same old "pancake mix" box and venture into other territories where you can find our syrup to be a satisfying a comfort food without going through the trouble of scratching up a batch of biscuits or pancakes! Hope you enjoyed the story and please feel free to leave comments and ideas of your own!