It's Molasses Crinkles Time

Molasses Crinkles, ready for the oven

Molasses Crinkles, ready for the oven

All along, in the four years (or maybe more, but let's not make it worse) while I was writing and publishing Sweet, Sweet Sorghum: Kentucky's Golden Wonder, the recipe for Molasses Crinkles has been sitting right here on Savoring Kentucky. There's a wisp of a story there, a story that rises and spreads out in my new book, just as Crinkles do when they meet the oven's heat.

Molasses Crinkles amount to a secular sacrament in my family, so they will be on the table for the November 12 afternoon book launch party. If you will be in central Kentucky and want to come, contact me for details. We will make you welcome. Molasses Crinkles will help with that.

If you want to make your own Crinkles—and I hope you do—the "molasses" in the recipe, in my family's version, means sweet sorghum syrup, also known just as "sorghum" or "molasses" or "sorghum molasses" in a lot of Kentucky. Freshly made sorghum is for sale right now, if you know where to look. Visit the Sweet, Sweet Sorghum website for a list of some local and online sources.

When I took my mother's hand-written recipe out of the box today, I connected to a past and future line of cooks who all cherish this set of ingredients, these simple instructions. Recipes remind me of written music: learn the code, perform the actions, bring a piece of paper to vivid life, over and over, across multiple lifetimes. And so, just as I can hear Bach's Prelude in C Minor and be reasonably sure I'm hearing what others have heard for 400 years, so the Crinkles at the book launch party will be pretty good twins of the Crinkles my parents made for decades for children and grandchildren and church children. That's pretty good, for a wrinkly, flat, spicy, chewy, bendable little brown disk.

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