Just naturally sweet: Recipes utilizing honey, molasses, sorghum, and maple syrup, no refined sugar

A brief exploration of the history of honey, molasses, sorghum, and maple syrup, with recipes and cooking tips for the use of these natural sweeteners. (These recipes contain no refined sugars.) Published 1991. 39 recipes, 14 research notes, 36 pages. 5.5 x 8.5 inches. Soft cover, saddle-stitched.

Patricia B. Mitchell, author of "Just Naturally Sweet," says in the text,
"Honey, molasses, sorghum, and maple syrup take us back to the days before over-processed food became the norm. The natural flavors remind us of simpler times...."
Background information about those healthful products, plus tips, anecdotes and quotes add to the value of Just Naturally Sweet. Try such recipes as "Honey Do Drop Biscuits," "Innocent Carob Brownies" (using honey), "Minot Why-Not Rye Bread" (made with cane or sorghum molasses), or "Maple Walnut Ice Cream." These and the many other recipes in "Just Naturally Sweet" are sure to please, and you have the satisfaction of incorporating "close-to-nature" foods into your menu.