Shereen’s special breakfast for mom
In this week’s edition of Cook This, Chef Shereen Pavlides shows how simple it is for kids to help make Mom a special breakfast for Mother’s Day.
APPLE PIE BREAKFAST PUDDING
2 small red delicious apples, peeled, cored, diced (2 cups)
5 tablespoons sugar
½ teaspoon ground cinnamon, plus extra to garnish
2 tablespoons unsalted butter
¼ teaspoon salt
½ cup water
3 cups percent milk
½ cup farina wheat cereal (such as Cream of Wheat)
In a 4-quart pot bring apples, sugar, cinnamon, butter, salt and water to a boil over high heat. Reduce heat to medium and cook apples until tender crisp, water evaporates and cinnamon simple syrup coats the apples, 5 to 8 minutes.
Pour milk over the apples and bring to a gentle boil over medium-high heat. Slowly whisk in farina. Return to a boil. Reduce heat to medium-low. Cook while constantly whisking until thickened, about 2 to 3 minutes. Remove from the heat. Let set, 3 minutes to fully thicken.
Divide among four bowls and garnish with extra ground cinnamon sprinkled over top. Serve immediately. (Note: Consistency should be like pudding.)
Makes 4 (1-cup) servings.