I grew up Amish, a large family on a farm, and my mom had a huge personal recipe collection. Here's one you may find fascinating.

Corncob Molasses

Corncobs from shelling field corn are saved for this molasses. The cobs are broken, at least in half, and boiled hard before the sugar is added. This has a distinctive "corn-cobby" flavor.

• 30 corncobs (Select fresh clean cobs.)

• Sugar

• ½ gallon white Karo syrup

Boil corncobs in 2 gallons of water. Strain juice and measure. Add as much sugar as measured liquid and boil until thick as molasses. Add Karo syrup to keep from sugaring.

Use as syrup on pancakes or a spread on bread.