389202 Fri Apr 06 18:50:16 -0700 2007 16 31 Home Cooking 0 2458331 I have a large amount of 10-minute cream of wheat (and wheatena) that I no longer want to eat as breakfast cereal. Any suggestions on other ways to use it? (Quick bread maybe?) Fri Apr 06 18:50:16 -0700 2007 69684 syee730 1 2458373 Classic Joy of Cooking has a recipe in the desert section for 'Farina pudding' - essentially cream of wheat enriched with sugar, butter, egg yokes and whipped egg whites. Though we usually eat that for breakfast. Indian cooking makes some deserts from cream of wheat (farina). One consists of farina and fresh cheese balls poached in syrup. paulj Fri Apr 06 19:30:55 -0700 2007 2458331 12139 paulj 2 3602969 A wonderful way to encourage a child, that is a poor eater, to eat something really nourishing! My Mom used to also top the pudding with her homemade Raspberry Sauce. Thu Apr 17 05:32:06 -0700 2008 2458373 65993 Lisbet 1 2458390 Upma is great: http://www.indiaexpress.com/cooking/semolina_upama.html or http://www.indianfoodforever.com/indian-breakfast/upma.html (rava is cream of wheat) There's Egyptian semolina cake: http://www.touregypt.net/recipes/recipeweek06282004.htm Or Greek semolina cake: http://www.recipesource.com/ethnic/europe/greek/revani01.html Or Italian semolina cake: http://www.italianmade.com/recipes/recipe474.cfm Or savory semolina pancake: http://www.mumbai-masala.com/otherdelights/pancake.html Or Burmese semolina pudding: http://www.asianonlinerecipes.com/desserts/semolina-pudding.php Or semolina gnocchi: http://www.e-rcps.com/pasta/rcp/gnocchi/gn_semolina.shtml Fri Apr 06 19:43:23 -0700 2007 2458331 64215 cimui 1 2458486 You could make a nice uppuma with chillis and onions and spices--that's also normally eaten as a breakfast, but maybe sufficiently different from the way you've been eating it to make it seem new? (Or, since it's spicy, you could serve it for dinner :) ) Fri Apr 06 20:53:12 -0700 2007 2458331 49653 another_adam 2 2459019 Yeah, upma/uppama/oopma/uupma is great for dinner. I don't think it's at all cream of wheat-like at all, since you're toasting / frying the farina in the pan before you add water and the texture comes out entirely different, especially with the fried black mustard seed and cashews. I put all sorts of non-traditional veggies in mine (broccoli, tri-color peppers), as well as capsicum, peas and carrots. Sat Apr 07 09:28:23 -0700 2007 2458486 64215 cimui 3 2459038 I made this recently--was pretty good. Farina Bread 3/4 c. farina (malt-o-milk or cream of wheat, which will taste different but works well) 3/4 c. unbleached flour 2 t. baking powder 1 c. buttermilk 2 tbsp. melted butter (or canola oil, if you prefer) 1 large egg 1 tbsp. bacon drippings or butter Preheat the oven to 450 degrees. Combine farina, flour, and baking powder in a bowl, making a well in the center. In another bowl, whisk the egg and butter or oil, then whisk in the buttermilk. Pour bacon drippings or place a tbsp. butter in an 8" cast iron skillet (you can use 9" but it will bake more quickly and be crisper, which you might like!) Place the skillet in the preheated oven. Add the wet ingredients to the dry, stirring just until moistened. Pour into hot skillet and bake in preheated oven for 15-20 minutes, until golden. Don't overbake--it should still be somewhat moist and springy in the center, though the edges may draw from the pan. Serve hot in wedges. Sat Apr 07 09:39:16 -0700 2007 2459019 13427 Ora 4 2459170 I have that recipe! We use it as an alternative to cornbread and really like it. Where'd you find it? I wish I could recall, I think it was online several years ago? Sat Apr 07 11:02:18 -0700 2007 2459038 24126 amyzan 3 2459806 Cimui, I have 2 1/2 minute cook time cream of wheat as opposed to the 10 minute cook time cream of wheat listed by the original poster...do you think that would work for the Gnocchi Romana Recipe? The recipe that I have for that dishes involves yellow cornmeal, but I'll happily substitute the cream of wheat that I have if I'm able. Thanks! Sat Apr 07 16:36:47 -0700 2007 2459019 15260 Laura D. 4 2460238 Should be just fine, Laura. Hope it's not too late for you. Sat Apr 07 20:09:54 -0700 2007 2459806 64215 cimui 5 2460716 Not too late at all as I wasn't make the gnocchi right away anyway. Thanks! Sun Apr 08 06:54:00 -0700 2007 2460238 15260 Laura D. 1 2459042 I use farina all the time as a breading for chops or fish or chicken breasts. It's a little finer than cornmeal and it seems to stick to the meat better. Maybe because the particles are flatter? Anyway, I'm working through a box of Cream of Wheat that my husband bought on a nostalgic impulse -- one cutlet at a time. Sat Apr 07 09:41:28 -0700 2007 2458331 14230 heatherkay 2 2460332 Similarly, I use it as a binder in meatballs or meatloaf. Sat Apr 07 21:15:42 -0700 2007 2459042 15572 Emme 1 2459323 My grandmother makes a great chicken soup that is very easy with farina "noodles." She's originally from Bari and calls it "moll n'ban." Take chicken breast, carrots, garlic, olive oil, make soup. For the "noodles," just mix farina, egg, finely chopped parsley, and parmesan cheese. Shred into hot soup with a cheese grater just before removing from heat. top with more parmesan cheese if desired. Sat Apr 07 12:34:34 -0700 2007 2458331 11190 fara 2 2480182 My mother used to make Cream of Wheat Cereal but it was refrigerated and used the next day ( usually Sunday dinner). It was put in with the Beef Roast for the last 15 or 20 minutes and served hot with either the 'drippings' or with a gravy made from the drippings. It was probably really unhealthy but we loved it! Sat Apr 14 06:52:25 -0700 2007 2459323 78717 pearlD 1 3602803 I have a recipe for bread that our family loves! It is from The Bread Machine Cookbook by Donna German - Wonderful Book! Cream of Wheat Bread milk 1 1/3 margarine/butter 5 Tbs. eggs 1 1/2 sugar 2 2/3 Tbs salt 2 1/2 tsp. gluten, optional 2 Tbs. bread flour 2 2/3 Cups cream of wheat 1 1/3 Cups yeast 2 1/2 tsp. Make it like you would basic bread. It had a wonderful texture. Thu Apr 17 01:16:13 -0700 2008 2458331 184331 mjbcoffee 1 3602866 Star Anise and Coriander Cake by epicurious...so different and what great flavors! http://www.epicurious.com/recipes/food/views/101767 Thu Apr 17 04:09:28 -0700 2008 2458331 11983 Val