Homemade Cream Of Wheat Recipes

CREAM OF WHEAT CAKE

Steps:

• Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
• Grease a 8x12 inch pan and fold the batter into it evenly.
• Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
• Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
• Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
• Add the lemon juice.
• Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
• When the cake is cooled, cut as desired.
• We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
• If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.

CREAM OF WHEAT SQUARES

Steps:

• Stir the Cream of Wheat into the milk . This mixture can be cooked in the microwave on medium for 4 minutes until thickened,stirring every minute, or cook in a saucepan on top of the stove on medium heat,but stir continually to prevent lumps or sticking to the bottom of the pan until thickened. It will thicken once it comes to a slow boil.Mixture will thicken more as it cools.
• Allow the mixture to cool.
• Beat together margerine, sugar and vanilla.
• Add to the cooled mixture and beat until well blended.
• In a 9X13 pan,arrange a layer of graham wafers.
• Top with a layer of half of the cream of wheat mixture.
• Top with a second layer of Graham Wafers.
• Add the rest of the Cream of wheat mixture.
• Top with a third layer of Graham Wafers.
• Top this layer of Graham wafers with Cream cheese icing .using your favorite recipe but I recommend halving a recipe which would use only 4 ounces of cream cheese rather than 8 ounces so the icing is not to thick on top of the square. Store in fridge.
• Best when prepared a day ahead of serving,allowing the Graham wafers to soften.
• Note: servings depends on Square size.
• .Hot mixture can be cooled by placing in freezer stirring every few minutes. Cooking time is cooling time.
• Note: these squares can be frozen BUT the Graham crackers will be really quite soft. They can still be sliced without a problem.

CREAM OF WHEAT (SEMOLINA) PORRIDGE

Steps:

• Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
• Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
• Let porridge stand for 3 to 5 minutes before serving.

CREAM OF WHEAT® BUTTERMILK PANCAKES

Steps:

• Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.
• Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.