Cream Of Wheat Pudding From The Mennonite Treasury Of Recipes

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.

Steps:

• Heat 1 cup milk to boiling and add Cream of Wheat while stirring. Simmer until thickened, then cover and cook for 5 minutes. Cool. In a bowl, combine porridge with salt, baking powder, and 1/2 cup milk and stir.
• Separate eggs. Beat yolks with vanilla sugar until well mixed. Add melted butter and mix with porridge. Whip egg whites until stiff and fold into batter.
• In a large skillet, drop batter by spoonfuls into hot butter, turning to cook both sides. Keep cakes warm in oven.
• Serve with whipped cream and cherry syrup for breakfast or a light luncheon or supper. Makes about 8 cakes.
• Festive Ukrainian Cooking.

Steps:

• Chop (don't mash) enough banana to equal 1 cup (I just use one small banana for this).
• In a saucepan, combine 2 cups water with milk and salt; bring to a boil.
• Gradually whisk in cream of wheat, and continue to whisk constantly until the mixture thickens (this will take about 4 minutes).
• Stir in maple syrup and chopped banana into the cereal and mix to combine.
• Divide into serving bowls and top with sliced banana and toasted almonds if desired.
• Pour on cream or milk on top of the hot or warm cereal.

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.