Farina Hot Cereal – Grain, Nuts & Berries


Hot cereal has a long history as a wholesome food that helps break the fast. Back in 1869 the Hoffman Grist Mill provided the residents of Enterprise, Kansas, and surrounding areas with several forms of milled wheat, including farina. Reestablished in 2016, the Hoffman Grist Mill again offers milled grains in cloth sacks, just like in the “good old days.”
So exactly what is farina and how does it compare to Cream of Wheat? Both are porridge-style hot cereals but differ slightly in contents. Farina is a milled cereal grain which is typically made from wheat germ and the inner parts of wheat kernels (also known as endosperm). Cream of Wheat is also made with wheat germ except it's finely ground, making it smoother in texture and lighter in color.

Farina Hot Cereal     1 serving
1 cup water
Pinch of salt
For serving: brown sugar, pinch of cinnamon, milk, nuts and fresh berries
  1. Bring 1 cup of water and a pinch of salt to a near boil.
  2. Remove from heat and slowly add ¼ cup farina, stirring constantly.
  3. Return to burner and bring back to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring constantly.
  4. Spoon into bowl and top with brown sugar, pinch of cinnamon, milk, nuts and fresh berries. Or, top with maple syrup and sliced bananas.
    Farina Hot Cereal topped with milk, brown sugar, a pinch a common,
     toasted sliced almonds and blueberries.
Recipe without photos . . .
Farina Hot Cereal     1 serving
1 cup water
Pinch of salt
For serving: brown sugar, pinch of cinnamon, milk, nuts and fresh berries
  1. Bring 1 cup of water and a pinch of salt to a near boil.
  2. Remove from heat and slowly add ¼ cup farina, stirring constantly.
  3. Return to burner and bring back to a boil, then lower heat and cook approximately 3 minutes or until thickened, stirring constantly.
  4. Spoon into bowl and top with brown sugar, pinch of cinnamon, milk, nuts and fresh berries. Or, top with maple syrup and sliced bananas.

Texas Broiler Barbecued Chicken

I discovered this recipe in a high school home economics class at Stafford High School. Miss Yoxell was our teacher; the assignment was to look through recipe books and handwrite our favorites onto recipe cards.
Our kitchen group ended up making this recipe and then I shared it with my mom and its been a family favorite ever since.
Please notice that the recipe is correctly written starting with name followed by number of servings. The ingredients are listed in order of use and correspond exactly with the descriptive preparation steps that even include tips such as "bake 2 hours or until tender."  

Texas Broiler Barbecued Chicken   Makes 8 servings
2 large, or 3 small, ready-to-cook fryers, cut up               
1 teaspoon salt                                                                               
1/8 to 1/4 teaspoon pepper                                                                       
1/2 cup (1 stick) butter or margarine                                             
1/4 cup granulated sugar                                            
2 tablespoons all-purpose flour                                                                     
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/4 teaspoon dry mustard      
1/4 teaspoon pepper  
1/3 cup white vinegar         
2 tablespoons Worcestershire sauce  
Dash liquid hot pepper seasoning (such as Tabasco)                    
3 tablespoons hot water
  1. Preheat oven to 300°.
  2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
  3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.
    Spoon excess juices over chicken (above)
    and then drain excess (below)
  4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.

  5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.

Recipe without photos . . .
Texas Broiler Barbecued Chicken   Makes 8 servings
2 large, or 3 small, ready-to-cook fryers, cut up               
1 teaspoon salt                                                                                
1/8 to 1/4 teaspoon pepper                                                                        
1/2 cup (1 stick) butter or margarine                                              
1/4 cup granulated sugar                                             
2 tablespoons all-purpose flour                                                                      
1/2 teaspoon salt
1/2 to 1 teaspoon chili powder
1/4 teaspoon dry mustard       
1/4 teaspoon pepper   
1/3 cup white vinegar          
2 tablespoons Worcestershire sauce   
Dash liquid hot pepper seasoning (such as Tabasco)                     
3 tablespoons hot water
  1. Preheat oven to 300°.
  2. Place chicken in casserole or roasting pan; sprinkle with 1 teaspoon salt & 1/8 to 1/4 teaspoon pepper.
  3. Cover (if your roasting pan has no cover, use foil). Bake (but don't peek) 2 hours or until tender. Spoon pan juices over cooked chicken and then drain excess.
  4. Near the end of the cooking time for chicken—in double-boiler, melt butter; stir in sugar mixed with flour, salt, chili powder, dry mustard, & pepper; then vinegar, Worcestershire, liquid hot pepper seasoning and hot water. Cook, stirring until thickened. Keep hot.
  5. About 15 minutes before serving; start heating broiler. Last 5 minutes place chicken on broiler rack with breast side up (or leave in roasting pan). Brush with sauce; broil 2 or 3 minutes or until glazed.

Roasted Potatoes

One of our favorite ways to add potatoes to our menu . . .
Rosemary Roasted Potatoes 
Roasted Potatoes      Yield:  4 servings
4 medium potatoes, diced or 12 new potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt
¼ to ½ teaspoon black pepper
  1. Combine cut-up potatoes and oil in bowl and toss.


    We added fresh rosemary to the potatoes.
  2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
  3. Sprinkle with salt and pepper.
  4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 
Variations: 
Add 2 large shallots or 4 green onions, finely chopped to the potatoes.

Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.

Recipe without photos . . .
Roasted Potatoes      Yield:  4 servings
4 medium potatoes, diced or 12 new potaotes, halved, or quartered
3 to 4 tablespoons olive oil
½ teaspoon kosher salt 
¼ to ½ teaspoon black pepper
  1. Combine cut-up potatoes and oil in bowl and toss.
  2. Arrange oil-coated potatoes in a baking pan or dish, spreading out so they form a single layer.
  3. Sprinkle with salt and pepper.
  4. Bake, uncovered, in a 450° oven about 25 minutes or until potatoes are tender and light brown. 
Variations:  
Add 2 large shallots or 4 green onions, finely chopped to the potatoes.
Herb Roasted Potatoes — add (about1/2 teaspoon) crushed rosemary or basil or other herbs of choice to the potatoes as they bake.

Peanut Butter & Chocolate Chip Oatmeal Rounds

A friend brought us a batch of these cookies . . . and also shared the recipe! Thank you Jennifer.

Peanut Butter & Chocolate Chip Oatmeal Rounds
3/4 cup butter, softened
1/2 cup peanut butter (I used chunky)
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chocolate chips (I used dark chocolate chips)
  1. Preheat oven to 375°.
  2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
  3. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally.
  4. Beat in eggs and vanilla until combined.
  5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
  6. Stir in rolled oats and chocolate chips. (I chilled the dough for 30 minutes at this point.)
  7. Drop dough by rounded teaspoons (or use a cookie scoop) 2 inches apart onto an ungreased cookie sheet. (I used a silicon line inside the cookie sheet.)
  8. Bake about 10 to 15 minutes in preheated oven or until edges lightly browned.
  9. Transfer cookies to wire rack and let cool.
Variation: To make Double Peanut Oatmeal Rounds, omit the chocolate chips and add 1 cup chopped cocktail peanuts in their place.

Recipe without photos . . . 
Peanut Butter & Chocolate Chip Oatmeal Rounds
3/4 cup butter, softened
1/2 cup peanut butter (I used chunky)
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
2 cups rolled oats
1 cup chocolate chips (I used dark chocolate chips)
  1. Preheat oven to 375°.
  2. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.
  3. Add granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally.
  4. Beat in eggs and vanilla until combined.
  5. Beat in as much of the flour as you can with the mixer; stir in any remaining flour.
  6. Stir in rolled oats and chocolate chips. (I chilled the dough for 30 minutes at this point.)
  7. Drop dough by rounded teaspoons (or use a cookie scoop) 2 inches apart onto an ungreased cookie sheet.
  8. Bake about 10 to 15 minutes in preheated oven or until edges lightly browned.
  9. Transfer cookies to wire rack and let cool.
Variation: To make Double Peanut Oatmeal Rounds omit the chocolate chips and add 1 cup chopped cocktail peanuts in their place.

Roasted Cauliflower Soup

Roasted Cauliflower Soup
garnished with Cheddar slices
& fresh parsley
Last night seemed more like a winter evening than a spring one, so this warm soup certainly hit the spot.

Roasted Cauliflower Soup
1 head cauliflower
2 tablespoons olive oil, divided use
1 yellow onion, finely diced
3 to 4 cloves garlic, minced
1 bunch fresh thyme, tied into a bundle
4 cups vegetable broth, or chicken broth
½ cup milk, or half-and-half (or could use additional broth)
½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)
Kosher alt and pepper, to taste
Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 
  1. Preheat oven to 400°
  2. Trim cauliflower into florets, discarding the stalk.
  3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.

  4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
  5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 

  6. Cool and remove thyme bundle. 
  7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
  8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
  9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).
Recipe without the photos . . .
Roasted Cauliflower Soup
1 head cauliflower 
2 tablespoons olive oil, divided use
1 yellow onion, finely diced
3 to 4 cloves garlic, minced
1 bunch fresh thyme, tied into a bundle
4 cups vegetable broth, or chicken broth
½ cup milk, or half-and-half (or could use additional broth)
½ to 1 ½ cups Cheddar cheese, shredded  (I used a minimum of cheese in order to make this a little more heart health)
Kosher alt and pepper, to taste
Fresh parsley, for garnish, chopped; other garnish possibilities: additional cheese, cooked and chopped bacon bites 
  1. Preheat oven to 400°
  2. Trim cauliflower into florets, discarding the stalk.
  3. Place cauliflower on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Roast cauliflower for 30 to 35 minutes until tender and golden along the edges; cool and chop into smaller pieces.
  4. Place a soup pot over medium heat. Add remaining 1 tablespoon olive oil and diced onion. Cook 4 to 5 minutes, stirring often until onion is translucent. Add minced garlic and thyme then cook for 1 additional minute.
  5. Add roasted cauliflower and broth to the pot, reserving a few small florets for garnish if desired. Bring to a boil, stirring constantly and breaking up any large chunks of cauliflower. Reduce heat to low, cover and simmer for 15 minutes. 
  6. Cool and remove thyme bundle.
  7. Carefully ladle about half (up to three fourths) of the cooled soup into a blender and purée until smooth. Work in batches if necessary, but don’t fill the blender more than ⅓ full.
  8. Add puréed soup back into the pot and stir in milk. Add shredded cheese a handful at a time, stirring until completely melted before adding more. Taste and season with salt and pepper as needed.
  9. Garnish with reserved roasted cauliflower, fresh parsley, and cheese (even bacon if desired).