COOKING CREAM OF WHEAT RECIPES

Steps:

• Add your water to a saucepan and cook on medium heat until water boils.
• Add in the cream of wheat and whisk constantly. You are trying to eliminate lumps. If your heat is too high or you are not whisking adequately, lumps will form, and you can turn off the heat and whisk to get rid of them. It might be necessary to add more water to help eliminate the lumps.
• Once your cream of wheat has been stirred to eliminate lumps, you can lower the heat and allow it to simmer for 2 minutes. This will make the cream of wheat thicken. It should have the thickness of oatmeal when it is ready.
• Turn off the heat and add the milk, stirring it until it is all absorbed and looks smooth.
• Add a garnish, if you like or a flavoring to give your cream of wheat more taste. You can add blueberries, honey, peaches, or syrup. If you want to know how to make cream of wheat taste good, then you need to add some sort of flavoring to it. Most people will not like the blandness of unflavored cream of wheat.

Steps:

• In a small bowl combine yeast and 1/3 cup warm water (80 milliliters) and let rest until yeast has dissolved, about 5 minutes.
• Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, honey, salt and the yeast mixture.
• Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 1/2 hours, or until dough has doubled.
• Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
• Place a large skillet over medium heat and melt 1 tablespoon butter. Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) Repeat until you have 3 muffins, leaving the rest of the batter for a second batch. Reduce heat to low. Cover skillet with lid or baking sheet and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.)
• Uncover skillet and flip muffins using a spatula. Cover again and cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
• Bake muffins for 6 to 9 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.