I'm usually a big believer in feeding my kids a breakfast high in protein and healthy fats. But sometimes, a bowl full of comfort food just sounds more appealing. On cold winter days when the hens aren't laying well, and eggs aren't plentiful, I whip up a batch of homemade Cream of Wheat. It's delicious and cheap!
Awhile back, I discovered that the boxed Cream of Wheat that my mom had purchased my whole life was really nothing more than ground up wheat berries. The Hard Red Wheat Berries seem to work best, and I just run them through the wheat grinder. I wish someone would have told me this years ago. It costs just a fraction of the price of the boxed stuff.
Of course, I doctor mine up so that it appeals to my family, but everyone likes it different. As a kid, my mom used to tell us the story of how my grandma used to make it for her daughters, and they liked it lumpy. For our family, smooth and creamy is the preferred choice.
Here's my Recipe:
Cinnamon Roll Cream of Wheat
3/4 cup of ground Hard Red Wheat (Or 3/4 cup of the 2 1/2 minute Cream of Wheat)
4 Cups Milk
1/2 teaspoon salt
1 Tablespoon Butter
1 Teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 cup sugar
In a large sauce pan, bring the milk and salt just barely to a boil. Whisk in the ground wheat and cook for 2 1/2 minutes, stirring constantly. (It make take just a bit longer if you use freshly ground wheat.) Remove from heat. Add in the remaining ingredients and stir.