Cookies And Cream Of Wheat Food

TOSCA COOKIES (CREAM OF WHEAT COOKIES)

Steps:

• Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
• Combine the flour, almonds, farina and baking powder.
• In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours.
• To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth.
• Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
• Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.

PB AND J CREAM OF WHEAT

Steps:

• For the roasted grapes: Preheat the oven to 375 degrees F.
• Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer.
• For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes.
• Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot.

COOKIES AND CREAM OF WHEAT

Steps:

• Mix milk, splenda and farina in a medium pot.
• Cook according to directions on package (or alternately over low heat, until cereal absorbs milk and thickens).
• Let the cereal cool.
• Break up the cookies and stir into the cereal.
• Add fruit, reserving some for decoration and place in the refrigerator to chill, about 30 minutes.
• Garnish with mint leaves and reserved berries.
• * You can also sweeten the cereal with honey. Serve it with some fresh fruit, some whipped topping or pour a bit of fat free half and half on top for an even creamier farina.

CREAM OF WHEAT® EDIBLE COOKIE DOUGH

Steps:

• Place sugar, peanut butter, butter, mashed bananas, and vanilla in large bowl of electric mixer fitted with paddle attachment, or mix by hand using a spoon. Beat on medium speed until mixture is well blended.
• Add uncooked cereal and flour; beat until dough stiffens. Fold in chocolate chips.

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.