Farina Squares Recipes

Steps:

• Heat oven to 400 F.
• Line with paper baking cups or grease the bottom only on a 12 muffin pan.
• In large bowl, combine flour, farina, sugar, baking powder, and salt.
• Mix well.
• Add milk, oil, and egg.
• Stir until dry ingredients are moistened.
• Fill prepared muffin cups 2/3 full.
• Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.

Steps:

• 1. In a double boiler, add milk and sugar. When it comes to a boil, stir in the farina or (polenta) and cook 20 minutes until thick. Keep an eye on this step to guard against the mixture scorching...so stir frequently.
• 2. Beat together: egg yolks, grated lemon,lemon juice, almond extract and whiskey. Add this to the first mixture and cook another 10 minutes. Stirring frequently. I would recommend you temper the egg mixture before adding it all into the hot farina ,mixture. You could end up with scrambled eggs if you don't. so add a small amount of the hot milk into the egg mixture before adding the rest in.
• 3. Pour this mixture into a buttered pyrex baking pan. a 9X12 should work. Let this rest for 10 minutes, to set up. When they are firm enough to work with...
• 4. Cut into squares and dip each in beaten eggs and then in finely chopped white bread crumbs. fry a few at a time.
• 5. sprinkle the fried farina squares with powdered sugar and enjoy.

Steps:

• *Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
• In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
• Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
• While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
• Let cool, cover, then place in refrigerator overnight.
• Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
• Place farina meal in a shallow plate or on a piece of wax paper.
• Lightly dredge each slice in farina meal.
• In a large skillet, melt 2 tablespoons butter on medium heat.
• Add some of the farina slices to the skillet but do not crowd.
• Fry on both sides until golden brown and crispy.
• Cook the slices in batches, adding more butter as needed.
• Arrange on platter and serve with butter and warm maple syrup.

Steps:

• In a large bowl, cream the butter, applesauce, sugar and honey.
• Add in the lemon zest.
• Combine the cream of wheat, baking powder and cardamom and then stir into the creamed mixture.
• Add and mix in the yogurt and egg whites.
• If over mixed, the bars will fall during baking.
• Spread the mixture evenly into a greased 9x13 inch pan.
• Bake at 350 for 45 to 55 minutes or until the edges are brown. Cool and cut into bars.