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Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.

Made them and they came out very cake-y. Why?

I think these sound perfectly intriguing!
My Mom is in her eighties and has been cooking with bacon grease for her whole life. She even bakes cookies on a pan which has been greased with it! Not only that, she has never refrigerated the grease. So for that reason alone, Licoricewhip, I'm sure your cookied bacon bits in the cookies would be fine for 10 days on the way to Iraq - and once there, to boot! :o)
Thanks for this interesting recipe!
Cindy H
Brown Sugar

Very interesting! Once again Cakespy teaches me something intriguing!

I love mochi, but this is probably the weirdest thing I've seen in awhile.

Hillary
Chew on That

WAY! ... But only once a year, or even less often.

LOL holy crp this has 122 comments hahaha

Blech. No way.

HOLY F&@#$*! YES WAAAAAAY!.... but I like it with raisins and a little milk. And BTW, to all you grit eaters.... DON'T BE HATIN! IT IS JUST LIKE GRITS! Speaking from someone who has had a trillion bowls of each....

Way, way, way! My mom used to make it for us with maple syrup and cinnamon. I still love to eat it just like that. Maple syrup and cinnamon sugar is excellent too!!

Absolutely loved Cream of Wheat as a child, but now I'm all up for using it like the Indians use semolina (which is what galeogirl is describing.

When I was homeschooling my kids, we were studying the Aztec and Mayan cultures for a little while, and came across references to atole, the national food/drink. Found some recipes and substituted Cream of Wheat for cornmeal (money was tight). It turned out to be a sort of chocolate-hot-cereal just thin enough to drink. We liked it so much it was part of our regular breakfast rota for a long time.

I'm trying to take back Christmas – a long, dull story – and this might be another arrow in my quiver. Thanks for jogging my memory :-)

Cream of Wheat is not only delicious as a breakfast dish (cooked with milk, served with brown sugar), but it's also a crucial ingredient in Rote Gruetze, a fabulous German dish made with raspberries and served with heavy cream, and a "white polenta" from the Piemonte that's in essence Cream of Wheat with Parmesan topped with a sauce of leeks and cream. Recipes I haven't yet gotten around to trying are a 1940s wartime-rationing preparation called "Cheese Squares" (cheesy Cream of Wheat squares served with a cream sauce) and a bunch of German and Italian dishes that feature a ring of molded flavored farina (CoW) filled with various meat or vegetable sauces. There's a whole world of Cream of Wheat goodness out there for us to explore!

definitely way! Though I make oatmeal more often now for the fiber. I'm totally with soigne, my love of all things porridgey will get me through the recession. I like it (and oatmeal) with a little (foraged) orange zest and some of the honey that I get from a vegan friend who keeps bees to help his garden. Best, cheapest food EVAR!