Here's another quick review from the Durrant Family Cookbook, A Home-Cooked Heritage.I believe this recipe originally came from the back of the Cream of Wheat container, but I have done research on the web and I can't seem to find any evidence of that. Maybe it's just lost to everyone but we Durrants who have the cookbook.
So, here is our family-favorite breakfast.
It was originally published in the dessert section of the Durrant Cookbook because of the name pudding, but it's really hot cereal.
8 c. milk (I use 8 c. water and 2-3 c. powdered milk)
1 tsp salt.
1 c. Instant Cream of Wheat
4 eggs, beaten
Bring milk and salt to a boil. Slowly sprinkle in Cream of Wheat, stirring constantly. Keep stirring over medium heat for 1 minute. Remove from heat. Beat a little of the hot cream of wheat into the beaten eggs. Return egg mixture to pan, stir and cook 1 minute more.
Add your choice of flavoring and serve hot or chilled.
Stir in 1/3 c sugar, 2 tsp. vanilla, 1 tsp almond flavoring. Top with frozen strawberry jam.
Stir in 1/2 c. sugar, 3/4 c. semi-sweet chocolate bits as Cream of Wheat cooks. Top with milk or cream.
When I make this, I beat the eggs into the sugar and the vanilla and almond extracts and then continue as directed.