Cream Of Wheat Pudding Recipes
CREAM OF WHEAT (SEMOLINA) PORRIDGE
I have always loved eating semolina porridge since I was a child. This is my favorite recipe for making a delicious, creamy meal. Hope you enjoy!
Provided by Oleechka
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
- Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
- Let porridge stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 17.7 g, Cholesterol 27.6 mg, Fat 7.8 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 415.9 mg, Sugar 17.7 g
CREAM OF WHEAT PUDDING
From The Kitchn blog at http://tinyurl.com/deaj2w Best served piping hot. Author note: "You can use the whole egg in this. However, I find that it's difficult to keep the egg white from curdling at least a little bit when added into the hot cereal, so you may find soft little nubs of egg white throughout. If this won't bother you, add the whole egg. Using just the egg yolk seems to keep it a little smoother."
Provided by DrGaellon
Categories Breakfast
Time 9m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Bring the milk, water, and salt to a boil, then immediately reduce to a simmer. Whisk in the Cream of Wheat, whisking as you add it bit by bit. Turn the heat very low and let it simmer for about two minutes or until thickened.
- While it's simmering, whisk the sugar and egg yolk together in a small bowl, along with about a tablespoon of water to thin it. When the Cream of Wheat has thickened, put a couple big spoonfuls in the bowl with the egg yolk and whisk to temper the egg. Whisk the egg back into the pot of Cream of Wheat. Continue cooking on low heat for another couple minutes. Do not let it boil.
- Stir in the vanilla and a little grated nutmeg and serve promptly. If you're feeling indulgent, top with a splash of milk and a small pat of butter.
CREAM OF WHEAT PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)
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
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
CREAM OF WHEAT PUDDING
My Grandmother's recipe...A lot of people are turned off by the name of this, but once they've tasted it, they LOVE IT!
Provided by Christine Girty
Categories Puddings
Time 20m
Number Of Ingredients 5
Steps:
- 1. In a heavy medium sized sauce pan, bring milk and sugar to a boil.
- 2. Add Cream of Wheat and boil again for 5 minutes, stirring constantly.
- 3. Remove from heat and add egg. Bring to boil again, stirring constantly.
- 4. Remove from heat. Add Vanilla and stir well.
- 5. Pour into large bowl and let chill. Serve when thickened with berries on top. Raspberries are GREAT with this!
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