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Great Breakfast Random Thoughts

Dante vs. Cream of Wheat

April 20, 2017
Cream of wheat with blueberries and pecans.JPG

Cream of Wheat with blueberries and candied pecans, drizzled with honey.

I try to be deep, honest I do. I do my best to read classics and ponder life because I aspire to write deep, philosophical blogs. In fact, I’m currently reading Dante’s Inferno — who knew hell could be so icky? But because of the ADHD I keep denying I have, my brain prefers to escape the circles of hell and fixate on something I enjoy more, like food. This week I’m enamored with Cream of Wheat. So,  it’s Philosophy – 0 Food – 1

Dante's inferno.JPG

I’m reading it so hard, it’s falling apart!

Cream of Wheat is one of those simple pleasures, like vanilla pudding, that I just love. Maybe it’s weird to love gruel, but I do. Every time I make it,  it whisks me back to being a kid sitting at our dining room table.

I was thinking about it over Easter because my mom used to make traditional southern Italian pastina (rice) pies for Easter, but she also made cream of wheat pies. She added lemon rind, lemon extract, vanilla, eggs, and sugar, and I loved them.

So, I make Cream of Wheat for breakfast with similar ingredients, (except for the eggs). Add some blueberries, a few pecans and some honey and you’ve got an outstanding breakfast.

When my mom served it, she’d put it in a flat plate so it cooled quicker. I always sprinkled it with sugar,  took my spoon and dragged it around the outside first, then ate my way to the middle.

It’s a nice change of pace from oatmeal and if you close your eyes and imagine a large, dark-haired Italian woman hovering over you, saying, “Eatta honey, you’re too skeenee!” you’ll enjoy it even more.

Cream of Wheat Mama Tunno StyleCream of wheat in pan.JPG

(The box says this is one serving)

1 1/4 cups milk (I use soy milk)

1/8 tsp of salt

1 tsp vanilla extract

1/4 tsp lemon oil (I use Boyajian) or you can use 1/2 tsp lemon rind, or 1/2 tsp. lemon extract

3 Tbsp Cream of Wheat

In a small pot, add the salt to the soy milk and bring to a boil. Gradually add the Cream of Wheat, stirring constantly (I use a whisk) until well blended.  Return to a boil, then reduce heat to a low simmer and cook uncovered. I stir mine the whole time so it doesn’t get lumpy. When it starts to thicken, remove from heat and serve.

It’s really good with candied pecans and blueberries, drizzled with honey. Yum!





  • Reply
    JoAnn Jones
    April 22, 2017 at 1:14 pm

    The Cream of Wheat sounds yummy, and I do love the stories about your mom, my Aunt Mary & Uncle Robert were very special people. I just know they are having wonderful times in Heaven with my mom & dad, Fred & Helen.
    God bless, Fran, and keep writing your wonderful memories & recipes. JoAnn😘

    • Reply
      Fran Tunno
      April 25, 2017 at 9:42 pm

      I love thinking about that JoAnn! And the nice thing about writing this blog is my mom and dad are never far from me when I write! Thanks for always reading! xo!

  • Reply
    April 21, 2017 at 9:20 am

    Always love hearing about your family traditions! Even when some of them are different, you immediately bring me back to my grandmother’s table … I love you and your cream of wheat xo!

    • Reply
      Fran Tunno
      April 25, 2017 at 9:41 pm

      Love you too! Come over for Breakfast sometime, we’ll cream of wheat together!

  • Reply
    Bob Erbeck
    April 20, 2017 at 11:58 pm

    I love Cream of Wheat and oatmeal. Yum!

    • Reply
      Fran Tunno
      April 25, 2017 at 9:40 pm

      I am certain this means we’ll both live long, healthy lives Bob!

  • Reply
    April 20, 2017 at 11:47 pm

    Of all the fabulous things I’ve had at your table, please do not ever feed me Cream of Wheat. Or vanilla pudding, for that matter. It’s a texture thing. I’ll have the candied pecans and blueberries though. 😉

    • Reply
      Fran Tunno
      April 25, 2017 at 9:40 pm

      Ok Linda, for you, no cream of wheat, no matter how much you beg!

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