Omas Cream Of Wheat Pudding German Griesbrei Recipes

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OMA'S CREAM OF WHEAT PUDDING (GERMAN GRIESBREI)



Oma's Cream of Wheat Pudding (German Griesbrei) image

An old family favorite comfort food that's delicious served warm at breakfast, or chilled as a special snack. Delicious! For kids of all ages. ;-) Recipe is just as my mother and German Oma made. Enjoy! Serving Suggestion: Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice. Some of our favorite toppings are: cinnamon-sugar, vanilla-sugar, honey, applesauce, fruit cocktail, canned peaches, pears, apricots, or fresh berries.

Provided by BecR2400

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups milk
1 pinch salt (optional)
1/3 cup cream of wheat (measured dry)
2 eggs
1/2 lemon, juice of
2 teaspoons butter
cinnamon sugar
honey
vanilla sugar
applesauce
fruit cocktail
pears or apricot
fresh berries

Steps:

  • Using a heavy saucepan so as not to scorch the milk, bring the milk & salt just to a boil.
  • Gradually stir in the cream of wheat, whisking (Mom used a wooden spoon) until well blended.
  • Return to a boil. Reduce heat to low; simmer uncovered, 2 1/2 minutes or until thickened, stirring frequently.
  • Meanwhile, beat eggs well with a fork in a glass measuring cup.
  • Add about one tablespoon of thickened hot porridge to the beaten eggs and stir well to combine. Add one more tablespoon of the hot porridge to the egg mixture; stir well.
  • Gradually add the egg mixture into the pot of hot porridge, stirring well to combine.
  • Remove from heat and stir in the lemon juice.
  • Let cool slightly before serving.
  • Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice.

CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)



Cream of Wheat Pudding (From the Mennonite Treasury of Recipes) image

This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.

Provided by Pamela

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups milk
1/4 teaspoon salt
1/2 cup cream of wheat
1/2 cup sugar
4 egg yolks
4 egg whites
2 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • Beat egg whites until foamy.
  • Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
  • Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
  • Beat sugar and egg yolks and very slowly add to hot mixture.
  • Continue cooking on low heat for 3 minutes longer.
  • Lastly, fold hot mixture into meringue and add vanilla.
  • Pour into serving dishes and cool.
  • Serve with custard sauce or fruit sauce.

Nutrition Facts : Calories 386.2, Fat 11.1, SaturatedFat 5.7, Cholesterol 191.6, Sodium 299, Carbohydrate 57.2, Fiber 0.8, Sugar 31.7, Protein 14.3

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