Cream Of Wheat Pudding From The Mennonite Treasury Of Recipes

CREAM OF WHEAT SQUARES

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 PUDDING

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.

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat eggs well.
• Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
• Add to remaining ingredients and mix to combine.
• Roll out very thin and cut into strips.
• Cut again so that pieces are approximately 1 inch long by 3 inches wide.
• Cut a slit in the middle and pull one end through to knot it.
• Fry four to six at a time, in deep hot fat until golden brown.
• Serve with Watermelon!
• A Mennonite summer tradition!

CREAM OF WHEAT DUMPLINGS

Steps:

• Large pot of boiled salt water (let simmer).
• Heat ½ liter water with salt and butter added to boiling.
• When it reaches the boil, add all of the cream of wheat at once.
• Stir continually till it bubbles (2- 3 minutes).
• Remove from heat& let cool, stirring often.
• In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
• Add 1 Tbs flour and mix well.
• Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
• Shape each dumpling into egg shape and place in simmering salt water.
• Make 30- 40 at a time.
• Let simmer approximately 20 minutes.
• When dumplings rise to top of water, remove& set aside.
• Make next batch.