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Originally Posted by RomanRedneck
Cream of wheat is yummy if made the right way...with real butter and milk.

Jason

Must be a southern thing Jason!

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Butter and milk on Cream of Wheat? They aren't grits ya know Jason!
Seriously, grits are a southern thing. You go an hour down to the Mason Dixon line from here and it's grit city.

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Grits, Ugh.

I prefer cream of rice.

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Originally Posted by Elizabeth Maria
Grits, Ugh.

I prefer cream of rice.


Cream of rice sounds positively horrid to this southern boy. That sounds soooooooooooooo YANKEE! biggrin

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I am a Georgia Peach.

Grits is made of corn and I am allergic to it.

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I like Cream of Wheat, though I can't seem to make it without producing a lumpy texture. I prefer Maypo (Trademark) - oatmeal with maple syrup. I have it frequently for breakfast when the weather is cool or cold, and usually add skim milk and some combination of raisins, wheat germ, molasses or cinnamon to it. "I want my Maypo!" as the commercial featuring Marky Maypo said.

A history of Maypo. [homestatfarm.com]

Irenaeus

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Now seriously, this IS the way to eat Cream of Wheat


Ingredients:
2 Cups Cream of wheat
1 Tsp Baking powder
1 Cup Plain yoghurt
1/2 Cup Castor sugar
3 Tbs Unsalted butter, melted
1/4 Cup Bread crumbs
2 Dozen Blanched almonds
Syrup:
2 Cups Castor sugar
2 Cups water
1-1 1/2 Tbs Orange blossom water

Method:
1. Mix together the cream of wheat and the baking powder in a bowl.
2. In a separate bowl, mix together the yoghurt, the sugar and the melted butter.
3. Add the yoghurt mixture to the cream of wheat and mix well.
4. Grease a 25cm (10 inches) round baking pan and dust with the bread crumbs.
5. Pour in the cake mixture and use your hands to pat it down into the pan.
6. Make a design of diamonds by scoring with a knife.
7. Place a blanched almond in each diamond.
8. Bake in a preheated oven at 180� C (350� F) for 30 to 45 minutes or until slightly brown on top.
9. Meanwhile, make the syrup by mixing the sugar and water together.
10. Bring to a boil in a saucepan and simmer until it forms a syrup and is sticky.
11. Add the orange blossom water.
12. As soon as the "Basboussa" comes out of the oven, pour the syrup over.
13. Let the cake stand until cool.
14. Cut slices following the diamond design and place the diamond-shaped pieces in paper cups.

Some people use rose water syrup instead. You can find all the names of it on here - just depends on the country
http://rosas-yummy-yums.blogspot.com/2006/12/basbousa.html

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What is castor sugar?

Can any other sugar be substituted?

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How can anyone like something that looks like baby spit-up?

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Cream of wheat mixed with eggs and balls dropped into chicken stock now thats a great soup.
Stephanos I

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Originally Posted by Sophia Wannabe
How can anyone like something that looks like baby spit-up?


LOL ! laugh Thank you for saying what I was thinking.

How about eating food? You know, the kind that requires teeth and taste and chewing? cool

Bread. Good bread. More. Yum. biggrin

-- John

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John - don't forget the CHOCOLATE biggrin biggrin biggrin

Agree about the bread though smile still warm from baking preferable and then spread with wonderful butter.

Elizabeth Maria Castor sugar - very finely 'ground ' sugar not as fine as Icong which is more like powder . Castor sugar is normally used in baking here as it blends in much more easily.

Sophia Wannabe AT LAST - now I am getting some idea of what this Cream of Wheat yuck is - and frankly you Yanks can keep it

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Oh...are you guys talking about 'farina'?!?

I have to watch my carbs (waistline and health) so I haven't eaten it in a while, but I used to love it as a child on a cold morning. My mother used to serve it with butter and salt, and I loved it.

Alice

Alice #271167 01/03/08 01:34 PM
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Dear Anhelyna,

This is for you:

http://www.wisegeek.com/what-is-farina.htm

Perhaps you might recognize it under a different name used in Britain?!?

Alice

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Quote
I like Cream of Wheat, though I can't seem to make it without producing a lumpy texture.

Irenaeus:

The trick with Cream of Wheat is in the measuring. While you can make many cereals with more or less precision, I've found that Cream of Wheat and Cream of Rice require the kind of precise measuring that baking does. There's also the way in which you combine the cereal with the water. I've found that a slow, constant pour together with a continuous stir makes perfectly smooth product. By comparison, oatmeal can be thinned after it's poured into the bowl with a little more hot water or thickened by putting it into the microwave for 30 second intervals.

BOB

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