Moms Farina Breakfast Pudding Food

OMA'S CREAM OF WHEAT PUDDING (GERMAN GRIESBREI)

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.

BREAKFAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.
• Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently.
• Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving.

MOM'S FARINA BREAKFAST PUDDING

Steps:

• Mix farina, sugar and salt.
• In a saucepan, bring milk to a boil then briskly stir in farina mixture.
• Lower heat, cooking and stirring constantly for 3 minutes.
• Add butter, then remove from heat and sir in eggs and vanilla.
• (Eggs will cook from the heat, but you may use pasteurized frozen egg product if you wish.) Pour mixture into individual custard cups rinsed in cold water.
• Refrigerate overnight and serve chilled (unmolded or not) with crushed berries, if you wish.

FARINA PUDDING WITH BERRIES

Steps:

• 1. If serving immediately, defrost frozen or crush fresh strawberries and set aside. Have all ingredients and measuring utensils ready including beaten eggs. Prepare a square or round casserole dish buttering well on bottom and sides.
• 2. Scald one quart of milk slowly in non stick pan on med low flame being careful not to burn or simmer. Cook just until a film covers the top and it is steaming. If you are in a hurry preheat milk in microwave and pour into pan to finish scalding and next steps.
• 3. Stir in the combined 2/3 c farina,1/3 c sugar,1/4 tsp salt with a whisk and stir until it starts to thicken then whisk in the beaten eggs, stirring several minutes until of pudding consistency. Remove from heat and whisk in 1 tsp. vanilla extract until blended and pour into buttered dish. Let set for 15-20 minutes. Serve with strawberries or raspberries on the side.

OLD FASHIONED FARINA MUFFINS

Steps:

• Heat oven to 400 F.
• Line with paper baking cups or grease the bottom only on a 12 muffin pan.
• In large bowl, combine flour, farina, sugar, baking powder, and salt.
• Mix well.
• Add milk, oil, and egg.
• Stir until dry ingredients are moistened.
• Fill prepared muffin cups 2/3 full.
• Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.

MOM'S YOGHURT PUDDING

Steps:

• Mix together all the ingredients in a bowl.
• If desired, top with fresh fruit and enjoy!

FARINA PUDDING WITH FRESH FRUIT

Steps:

• Make pudding:
• In a small saucepan over moderate heat simmer milk, farina, honey,and a pinch salt, stirring constantly, 3 minutes. In a bowl beat egg lightly and stir in about one fourth farina mixture. Stir egg mixture into farina mixture and cook, stirring, until pudding just begins to boil.
• Put pan in a bowl of ice and water and stir pudding until cool, about 5 minutes. Stir in vanilla and divide between 2 small dessert bowls. Cover surface of pudding with plastic wrap to prevent a skin from forming and chill 20 minutes, or until ready to serve.
• Prepare fruit while pudding is chilling:
• Peel and dice kiwi and mango. Hull and dice strawberries. In a small bowl stir together fruit, lime juice, and sugar and chill until ready to serve. Spoon fruit over pudding.

SAVORY CROISSANT BREAKFAST PUDDING

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 3-quart casserole dish and set aside.
• In a large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat. Add the onions, reduce the heat to medium, and cook, stirring, until soft and lightly caramelized, about 15 minutes.
• In a medium skillet, melt another 1/2 tablespoon butter over medium-high heat. Add the Canadian bacon and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.
• In a large bowl, beat the eggs. Add the milk, cream, salt, Essence, and pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the sausage, bacon, onions, Fontina cheese, stir together, and let sit for 5 to 10 minutes. Pour into the prepared dish and bake until almost completely set, 35 to 45 minutes. Cover with aluminum foil if it's browning too much.
• In a small bowl, melt the remaining 2 tablespoons butter in the microwave, then combine with the bread crumbs and Parmesan. Uncover the pudding and evenly cover with the bread crumb mixture. Return to the oven, increase the heat to 375 degrees F and bake until completely set in the center and golden brown on top, about 15 minutes.
• Serve hot.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):.
• 2 1/2 tablespoons paprika.
• 2 tablespoons salt.
• 2 tablespoons garlic powder.
• 1 tablespoon black pepper.
• 1 tablespoon onion powder.
• 1 tablespoon cayenne pepper.
• 1 tablespoon dried oregano.
• 1 tablespoon dried thyme.
• Combine all ingredients thoroughly.
• Yield: 2/3 cup.

APPLE 'N' OATS BREAKFAST PUDDING

Steps:

• Preheat oven to 350. Lightly coat a 1 quart baking dish with oil spray.
• Combine the milk, sugar, margarine or butter, cinnamon, and salt in a 2 quart saucepan. Cook, stirring constantly, over high heat for 4 minutes to scald the milk.
• Add the apple and the oats. Continue cooking on high for 1 minuted. Remove from heat and stir in the vanilla.
• Pour the mixture into the prepared baking dish. Bake for 15 minutes.
• Remove from the oven, stir thoroughly. Sprinkle the top with nutmeg. Return to the oven and bake for 15 more minutes.
• Serve warm with cream, if desired.

CARAMEL APPLE BREAKFAST PUDDING

Steps:

• In a saucepan, add apples and water; bring mixture to boiling; lower heat.
• Cover and cook over medium-low for 5-7 minutes or until apples are tender; stirring frequently.
• Drain apples and transfer to a small bowl.
• Stir in cinnamon and set apples aside.
• In the same saucepan, add brown sugar, corn syrup, and butter.
• Cook and stir over medium heat until just reaches boiling.
• Remove from heat.
• Pour mixture into an ungreased 2-quart square baking dish.
• Sprinkle evenly with pecans.
• In another bowl, add eggs, milk, vanilla, and nutmeg; mix well.
• Place half of the bread slices on top of the caramel, trimming bread to fit.
• Spoon apples evenly over the bread slices.
• Place remaining bread slices over apples.
• Pour egg mixture evenly over bread slices; press bread down gently to moisten completely.
• Cover and chill if refrigerator for 3 to 24 hours.
• In a 325°F oven, bake, uncovered, for 40-45 minutes or until knife comes out clean.
• Run a knife around the edges to loosen.
• Cool in pan on a wire rack for 15 minutes.
• Carefully invert pudding onto a platter (Spoon any remaining caramel mixture in dish over pudding).
• Cut and serve warm.