Cookies And Cream Of Wheat Recipes

CREAM OF WHEAT® EDIBLE COOKIE DOUGH

Steps:

• Place sugar, peanut butter, butter, mashed bananas, and vanilla in large bowl of electric mixer fitted with paddle attachment, or mix by hand using a spoon. Beat on medium speed until mixture is well blended.
• Add uncooked cereal and flour; beat until dough stiffens. Fold in chocolate chips.

TOSCA COOKIES (CREAM OF WHEAT COOKIES)

Steps:

• Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
• Combine the flour, almonds, farina and baking powder.
• In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours.
• To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth.
• Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
• Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.

COOKIES AND CREAM OF WHEAT

Steps:

• Mix milk, splenda and farina in a medium pot.
• Cook according to directions on package (or alternately over low heat, until cereal absorbs milk and thickens).
• Let the cereal cool.
• Break up the cookies and stir into the cereal.
• Add fruit, reserving some for decoration and place in the refrigerator to chill, about 30 minutes.
• Garnish with mint leaves and reserved berries.
• * You can also sweeten the cereal with honey. Serve it with some fresh fruit, some whipped topping or pour a bit of fat free half and half on top for an even creamier farina.