I asked in another thread for recipes that call for Farina. I found two from the link they shared. I'll try out the other recipe soon and let ya know how it turns out. The Farina Muffins I made for my boys and some of their mates the morning after a sleepover. They ate them with cinnamon butter and/or strawberry jam and there wasn't any leftover for me to try. They look a bit like cornmeal muffins.

 Old Fashioned Farina Muffins

1 1/4 cups all-purpose flour

1 cup farina

1/4 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1 cup milk

1/4 cup oil

1 egg

Heat oven to 400 degrees F. Line with paper baking cups or grease the bottom only on a 12 cup muffin pan. In a large bowl, combine flour, farina, sugar, baking powder, and salt. Mix well. Add milk, oil, and egg. Stir until dry ingredients are moistened. Fill prepared muffin cups 2/3rds full. Bake at 400F for 15 to 20 minutes or until muffins are light golden brown.

 

I'll be trying this one later...  (recipes from recipezaar.com)

Banana Farina Bread

2 cups Farina or Cream of Wheat

1 Tbsp granulated sugar

4 tsps baking powder

1 tsp nutmeg, freshly grated

1/2 tsp salt

1 1/2 cups mashed bananas

2 large eggs

1 1/2 cups water

1 cup canola oil

Combine dry ingredients in a large bowl. Mix together eggs, oil and water, then add along with the mashed bananas to the dry mixture. Stir just enough to moisten all ingredients, but do not overmix. Pour into a greased 9 x 13 inch baking pan in a preheated 350F oven for about 45 minutes, or until a knife inserted in the center comes out clean. Let cool 10 minutes, then remove from the pan and let cool. Cut into squares and serve.

 

 

I baked both recipes and tested them on my kids. They and their friends couldn't get enough of the muffins and gobbled em up. The banana bread however, came out rather oily and also wasn't as sweet and they didn't care for it too much. The muffins are a clear winner of the two.

 Kate, use the banana bread for french toast, betcha it would be wonderful and very well accepted!

Is Farina, like cream of wheat? the stuff you make cream of wheat cereal from? Funny I added to this post with searches of farina recipes links and answered my own question! I love cream of wheat cereal. Nice change from oatmeal.  Found a couple of links under that too.  Seems there is a lot of Greek, Italian and Indian recipes using cream of wheat. The last link is for Indian Vegetarian recipes.

http://oldfashionedcooking.com/cereals/farina/index.php/, http://www.cooks.com/rec/search/0,1-0,greek_farina,FF.html, http://www.recipeland.com/recipes/farina/,  http://www.recipezaar.com/170818

http://hometown.aol.com/manmature/creamwheat.html, http://www.cooks.com/rec/search/0,1-0,cream_of_wheat,FF.html, http://www.ivcooking.com/

The banana bread came out truely awful. It looks good. It's a little different being in a 9x13 pan. The trouble is, the recipe calls for too much oil. After it cooled, I cut it into bars and placed them on a double layer of paper towels and in a short while, the towel was saturated with oil. It did that a second time as well. The third time the towel finally stayed dry. That is just too oiley and greasy. The old fashioned farina muffins came out just great however. If anything, I'd add a banana to that recipe and bake it in a loaf pan. I tossed the banana farina bread recipe into the bin. It isn't worth trying to doctor the recipe not when the other is so much better.

Is the farina cooked or dry when you add it to the recipe?

I was given a gallon jar with farina in it but I've never used it because none of us like cream of wheat. I was ready to feed it to chickens instead of taking up pantry shelf room.

Cinnamonhuskies:

Is the farina cooked or dry when you add it to the recipe?

 

Dry.  : ) 

Yes, add it to the recipe dry, as if you're adding flour. The muffins were fine but I wouldn't bake that banana bread again. lol Seriously too oily.

If you like fried cornmeal mush, you can do the same thing with farina.  Make up a batch, then put it into something to cool - even a cereal bowl.  Place in fridge. Next morning, turn it out, slice, flour it a little, then fry in a little fat.  You can serve it savory with butter, salt and pepper or sweeten it like you would pancakes...Liz