Best Cream Of Wheat Casserole Recipes

Oma's Cream of Wheat Pudding (German Griesbrei) image

Provided by BecR2400

Categories Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups milk
1 pinch salt (optional)
1/3 cup cream of wheat (measured dry)
2 eggs
1/2 lemon, juice of
2 teaspoons butter
cinnamon sugar
honey
vanilla sugar
applesauce
fruit cocktail
pears or apricot
fresh berries

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.

cream of wheat cake image

Provided by alAmira

Categories Dessert

Time 45m

Yield 28 serving(s)

Number Of Ingredients 12

1/2 cup butter, unsalted
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups cream of wheat, uncooked
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup plain yogurt (not low fat, use regular or it'll be too moist)
blanched split almonds (garnish)
2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice (if using concentrated juice in a bottle, add a little water or it'll be too strong)

Steps:

Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
Grease a 8x12 inch pan and fold the batter into it evenly.
Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
Add the lemon juice.
Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
When the cake is cooled, cut as desired.
We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.