Ugh. Can’t stand the stuff. Makes me gag. Of course, growing up it was never given to me with milk, sugar, or butter - just cream of wheat. And my mom wasn’t good at getting lumps out.
Still, it’s not worth buying some just to try it again with the additives that are apparently necessary - I still would probably gag, unless it was entirely lumpless.
I like CoW, but I prefer Cream of Rice.
I like Cream of Wheat cooked in milk. I dilute the milk with water (half of each) to cut calories. Sweeten with honey. Raisins are good in it.
I only make the Quick version that cooks in 2 1/2 min. Don’t like Instant.
Malt O Meal is the same hot cereal with Malt. It’s ok, but I prefer C O W.
I eat Cream of Wheat for breakfast at least once a week, with tons of brown sugar, but I have never heard of putting butter in it. Can someone explain the mechanics of the process so that I can try this?
Well, I cook mine with 1% milk, and just add softened butter and sugar to it towards the end of the cooking process. I stir mine pretty religiously, and taste frequently to get the right butter/sugar/creamy goodness ratio. I use salted butter so it adds creaminess and saltiness to it that I find really appealing.
Sounds good – this is regular white sugar, right, not brown?
That’s what I use (and I don’t like overly sweet so I don’t use a ton…just enough to be slightly sweet) but it’s good with brown sugar too, if you’re so inclined.
Cream of Wheat is like the moon shining on a lake. Only there is no moon, and there is no lake. There is only Cream of Wheat.
Believe it or not, I’ll take my CoW with lumps and GRAPE NUTS (see other thread if you don’t know what they are)! Mmmm.
I grew up just south of the plant (or one of them at least) that produced CoW, CocoWheat, those pancake shaker things and Magic Fry. We were a test family. 
Personally, I do like CoW, but love CocoWheat! Ummmm…chocolate for breakfast.
There’s a CocoWheat?
:eek:
Yum…Coco Wheats. I haven’t had that since I was a kid. No lumps!
StG
Now I want to add hot chocolate powder to cream of wheat (in addition to oatmeal, coffee, pancake batter, and vanilla ice cream). I don’t know weather I should thanking you or blaming you.
I love cream of wheat - full fat cream and sugar when young, now still full fat cream but splenda. Cinnamon is optional.
A cookie that might suit is a Sablé, like shortbread but with egg yolk. Really easy to make - I make them in almond, lemon, chocolate, orange and Fiori di Sicilia.
Or how about a Greek dessert using cream of wheat? Galatopita, sweet custardy and you can flavor the syrup with orange, rose or anything you like, really.
I simply cannot compute adding any sweetener to COW–couple pats of butter, salt (if not added prev. to cooking water), and freshly ground black pepper.
Here, the East Coast US, “Farina” (Pillsbury brand??) is indistinguishable and costs half as much.
Wheatena is most palatable with salt and generous amounts of sour cream added, plain yogurt being a semi-satisfactory substitute.
I can see eating COW as a savory item, but not for breakfast. Although something is telling me in my brain that COW could be used as some kind of a substitute in a shrimp and grits recipe and that it would be really good, if made correctly.
But for breakfast? Sheeit. Gotta have a dash of sugar in there.
Cook CoW (or farina) in hot cranberry juice, add suagr to taste. When cooked, whip until it just about quadruples in volume and is pale pink in color. Chill, and eat, topped with a dollop of real whipped cream. One of my granmother’s favorite desserts. Cheap, quick, and tasty. She called it vispipuuro (whipped pudding), but Finnish cookbooks call it ilmapuuro (air pudding). Use other juices, if you prefer, but really, cranberry or lingonberry are best.
Yep. Although TBH, I think it was a regional thing in northern Indiana, Michigan, northern Ohio and the Chicago area for quite a few years. When I moved to Tennessee in '95, it was one of those things I’d pick up when I went north to visit because it wasn’t on my grocery shelves here.
In the early seventies, they experimented with the fruit flavors that are now found in individual oatmeal packets.
I’m afraid I was more Malt o Meal than Cream of Wheat, but ate both with milk and lots of sugar.