I love Cream Of Wheat. Its so damn good when made with milk, large amounts of butter and sugar. Good Lord, there has never been a hot cereal that takes me back to my childhood more than this one, nor one that is just a plain, good, hot, comfort food. Especially with a couple pieces of bacon and a slice of toast or two. Talk about a warming glow inside the belly.
I even like that B&G Foods hasn’t tried to change the “black man” on the cover of the box. Not that I want a servant, but because his smile is so evocative and it is so evocative of my mother and such that it’s cool that there isn’t a more PC label happening.
Cream of wheat with copious amounts of butter and sugar is the ultimate comfort food, and I for one love the shit out of it.
Oh, hell yeah. I’m looking forward to cold weather just so I can justify making cream of wheat, always with milk, and lots of butter and sugar. Mmmm. It’s the best.
You know, I’m not sure I’ve ever eaten Cream of Wheat. I may need to ask my mother the next time I talk to her to see if I did as a kid. Doesn’t look familiar when I Google it.
I have flirted with the idea of making COW cookies (there is such a thing), but I’m afraid I may be disappointed with them, and then I will have wasted so much delicious goodness for nothing. So if someone else could make them and let me know, that would be great- thanks.
Have you tried the Farina brand? It’s the same stuff, only better. I’m not sure if you can get it everywhere, though. It seems to be a Massachusetts product.
My mother didn’t make breakfast for us before school very often. But when she did, oh boy. It was usually Cream of Wheat. Cream of Wheat breakfasts were the breakfasts of champions!
It must be smooth. No lumps! My brother once tricked me into thinking the lumps were good (he told me they were meat :eek:), but he lied.
Then add butter. The butter must be added first for maximum effectiveness.
Tons of sugar. A one-to-one ratio of sugar granules and wheat grains.
Copious amounts of milk. But not too much. You want to preserve most of the heat integrity of the mixture.
As if this wasn’t delightful enough, my mother would serve it with toast. We’d get a heaping bowl of CoW and TWO pieces of toast, slathered in butter, cinnamon, and sugar! And of course, a tall glass of milk to wash it all down with. Obviously this was in the halcyon days before diabetes and childhood obesity.
If there is a heaven, it is made out of Cream of Wheat.
Hold the butter, please. Just CoW, a little milk and a teaspoon or twelve of sugar. A touch of molasses or maple syrup if it’s a special day, like maybe one that ends in a “y”.
Yeah, I’ve been eating Cream of Wheat ever since I can remember, and we NEVER put butter on it. Milk and sugar (I use brown sugar or turbinado sugar now). Best with cinnamon toast and hot chocolate, when I’m sick or on a blustery cold day.
Never ate it as cereal; I make farina dumplings and put them in beef soup. I think that’s a Czech thing; I’ve had it in chicken soup at a Serbian church.
I don’t think I like C-o-W, but I haven’t tried it for years. Last winter, though, I got big into cracket wheat hot cereal, which I hold in the same regard that others apparently hold C-o-W. How similar are they?
I actually found Maypo and bought it, but sadly, my taste buds or the product changed, it just wasn’t maple-y enough. I also bought some Ralston Wheatena, which is darker and grainier and wheatier. COW reminds me of plain white grits.
Ah, just thinking about the stuff take me back. A big bowl of Cream of Wheat, with as much brown sugar as mom would let me put in, then a few more spoon fulls when she turned her back.
