This fine organization sponsors the Horse & Mule Days and Historical Craft Days that I attend each year.(contact Gail Cross at tenacity@fidnet.com for more information) Horse power plows and disks the fields, plants the seed, harvests the sorghum, and presses the cane. The resulting juice is cooked down over a wood fire to delicious sorghum molasses and I always snatch up a few jars for winter cooking. One of my favorite all time winter foods is baking powder biscuits, hot out of the oven, with butter and molasses on it! It doesn't get much better than that....

In 2001 I put together a cookbook called Cooking with Molasses, as a fund raiser for the Mo Horse & Mule Association. This 37 page illustrated booklet explains how molasses is made and how to use it in foods, home remedies, and drinks. See the recipe below for another all time favorite: Ginger Snaps. If you would like to order a copy of this booklet, contact me at hmffarm@fidnet.com . The cost is $4.00 which includes postage. All proceeds to the Mid Mo Horse & Mule Association.

Combine flour, soda, cinnamon and ginger. Set aside. Cream sugar with margarine or butter. Beat in the egg and molasses until light and fluffy. Stir in flour mixture until blended. (do not overmix) Chill in refrigerator. Preheat oven to 375 degrees. Shape dough into balls about 3/4 inch in diameter, roll in sugar. Place on lightly greased baking sheets about 2 inches apart, then flatten them with the bottom of a glass dipped in sugar. Bake about 8-10 minutes or until set. Cool. Makes about 8 dozen cookies.

Also available and helpful for this time of year is the Green Tomato Cookbook which offers a wealth of ideas for utilizing the last unripened tomatoes from the garden. You won't believe how many amazing and delicious things you can do with this often wasted produce from the garden. Everyone has heard of Fried Green Tomatoes, but you can also make jellies, mincemeat, cakes, relishes, pies and so much more. Just contact me at hmffarm@fidnet.com if you would like to order a copy. $4.00 (includes postage)