NAMURRAH OR CREAM OF WHEAT CAKE
This is the easiest cake imaginable! Try it if you're looking for a low-fat cake or if (like me) you're wondering when the Cream of Wheat will ever get used up. The texture is like a muffin merged with pudding. It's different than most cakes but well worth trying. I thought of Najwa's Basbousa #12957 when I saw this in the Arab section of RecipeLand. Both are similar but this version has a thicker syrup and calls for Cream of Wheat and yogurt rather than semolina and buttermilk. The almonds on top are a nice touch. I like both recipes and personally think its best to bake them a day ahead so the syrup can thoroughly permeate the cake. It's great with coffee or tea--if you're concerned about fat in your diet, try this and you might not miss those high fat coffee cakes!
Provided by TommyGato
Categories Breakfast
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Butter or grease a 9" x 13" pan and preheat oven to 425F (Note: Use an 8" x 8" pan for a half recipe).
- In a large bowl, stir dry ingredients, the cream of wheat, sugar, baking powder, until well combined--then add yogurt and vanilla (and coconut, if desired) and stir until thoroughly blended.
- Pour into prepared cake pan and sprinkle with almonds.
- Bake about 30 minutes, or until golden brown.
- While baking, heat 1 c sugar and 1/2 c water to boiling on stove and remove from heat after it boils for a minute or two--then stir in the lemon juice (and orange blossom water or essence).
- When cake is still warm, pour syrup over top.
- Serve warm or cold.
Nutrition Facts : Calories 362.1, Fat 4.8, SaturatedFat 1.2, Cholesterol 5.3, Sodium 101.1, Carbohydrate 75.4, Fiber 1.8, Sugar 52.3, Protein 5.7
CREAM OF WHEAT CAKE (BASBOOSA)
This is a traditional Middle Eastern sweet made of semolina flour (what Americans call Cream of Wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don't let the ingredients put you off. It tastes nothing like what you'd expect. Moist, balanced sweetness, addictive.
Provided by Deb Wolf
Categories Bar Cookie
Time 1h5m
Yield 64 1
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish.
- In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
- Spread into prepared baking dish, smooth the top.
- Bake 45 minutes until golden brown.
- While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
- When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
- Allow to cool to room temperature before serving.
Nutrition Facts : Calories 59.6, Fat 1.4, SaturatedFat 1, Cholesterol 2.5, Sodium 14.5, Carbohydrate 11, Fiber 0.3, Sugar 7, Protein 0.9
CREAM OF WHEAT CAKE
Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.
Provided by alAmira
Categories Dessert
Time 45m
Yield 28 serving(s)
Number Of Ingredients 12
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
A recipe that was recommended by a friend who had published a cookbook. It was her family favorite and now a dainty that we love .A very tasty,simple square that only takes minutes to put together.,not a lot of prep time required. We love it plain although many variations can be made such as sprinkling the top with nuts,adding cherries or topping with strawberries or sauce. The list is endless. Everyone will be wondering what the filling is. Enjoy!
Provided by Dotty2
Categories Dessert
Time 1h15m
Yield 36 squares
Number Of Ingredients 7
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® PANCAKES
Stack those hotcakes high. They're made with Cream of Wheat® cereal, and they're chef approved!
Provided by Cream of Wheat
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
- Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
- Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 1.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 118.5 mg, Sugar 2 g
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