Best 3 Farina Bars Recipes
Indulge in the delightful world of farina bars, a delectable treat that has been a beloved classic for generations. These irresistible bars, often referred to as "Creamy Wheat Bars" or "Semolina Bars," are renowned for their soft, chewy texture, golden brown crust, and heartwarming flavors that evoke nostalgic memories. With their versatility, farina bars offer a delightful canvas for creativity, allowing you to explore various taste combinations and toppings. Get ready to embark on a culinary journey as we delve into the secrets of creating these delectable treats, featuring three enticing recipes that cater to different preferences. From the classic simplicity of the Original Farina Bars to the delightful burst of berries in the Blueberry Farina Bars, and the decadent indulgence of the Chocolate Chip Farina Bars, these recipes will guide you in crafting perfect farina bars that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
FARINA BARS (LOW FAT)
Make and share this Farina Bars (Low Fat) recipe from Food.com.
Provided by Miss Diggy
Categories Breakfast
Time 50m
Yield 24 bars
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, applesauce, sugar and honey.
- Add in the lemon zest.
- Combine the cream of wheat, baking powder and cardamom and then stir into the creamed mixture.
- Add and mix in the yogurt and egg whites.
- If over mixed, the bars will fall during baking.
- Spread the mixture evenly into a greased 9x13 inch pan.
- Bake at 350 for 45 to 55 minutes or until the edges are brown. Cool and cut into bars.
Nutrition Facts : Calories 111.6, Fat 2.5, SaturatedFat 1.5, Cholesterol 6.4, Sodium 59, Carbohydrate 20.1, Fiber 0.7, Sugar 8.6, Protein 2.5
FARINA SQUARES
I remember these as a child. I loved the creamy, lemony filling with the crisp outsides. I have searched for this recipe for years, only to find it in a a very old recipe book of my mothers, which was stored away with assorted other items, after her death. I am thrilled to have located it and hope you will enjoy these as much as...
Provided by Carole Fanelli
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. In a double boiler, add milk and sugar. When it comes to a boil, stir in the farina or (polenta) and cook 20 minutes until thick. Keep an eye on this step to guard against the mixture scorching...so stir frequently.
- 2. Beat together: egg yolks, grated lemon,lemon juice, almond extract and whiskey. Add this to the first mixture and cook another 10 minutes. Stirring frequently. I would recommend you temper the egg mixture before adding it all into the hot farina ,mixture. You could end up with scrambled eggs if you don't. so add a small amount of the hot milk into the egg mixture before adding the rest in.
- 3. Pour this mixture into a buttered pyrex baking pan. a 9X12 should work. Let this rest for 10 minutes, to set up. When they are firm enough to work with...
- 4. Cut into squares and dip each in beaten eggs and then in finely chopped white bread crumbs. fry a few at a time.
- 5. sprinkle the fried farina squares with powdered sugar and enjoy.
PUERTO RICAN STYLE FARINA
I grew up eating this version of farina. I have fond childhood memories of my Mom placing a hot bowl in front of me, topped with sugar crystals and cinnamon, floating in swirls of melted butter and milk. As the farina sets, it forms a soft shell, kind of like a pudding shell, that was my favorite part. This is true comfort food,...
Provided by Jacinda Santiago
Categories Other Breakfast
Time 20m
Number Of Ingredients 15
Steps:
- 1. In a saucepan over medium heat, combine milk, water, salt, vanilla, fresh nutmeg and a cinnamon stick. Bring to a low simmer, stirring constantly to prevent the milk from scorching or forming a skin.
- 2. Add sugar and stir until completely dissolved.
- 3. Remove the cinnamon stick & discard.
- 4. Add the butter and stir until completely melted.
- 5. Add farina slowly to prevent lumps and stir constantly for about 1 minute.
- 6. Remove the pan from heat and continue stirring until the farina has thickened to a wet porridge-like consistency. DO NOT OVERCOOK! The farina will continue to thicken a bit after serving.
- 7. Serve in a shallow bowl. Sprinkle ground cinnamon and a bit of sugar on top, add a small pat of butter and "float" in milk by pouring a bit of milk down the side of the bowl so it makes a farina island.
Tips:
- Use room-temperature ingredients: This will help the ingredients blend together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will create a smooth and creamy base for the bars.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Stir in the dry ingredients gradually, mixing until just combined: Overmixing will make the bars tough.
- Press the dough evenly into the prepared pan: This will help ensure that the bars bake evenly.
- Bake the bars until golden brown: The toothpick inserted into the center should come out clean.
- Let the bars cool completely before cutting them into squares: This will help prevent them from crumbling.
Conclusion:
Farina bars are a classic dessert that is easy to make and always a hit with the crowd. With their simple ingredients and delicious flavor, they are a perfect treat for any occasion. So next time you're looking for a sweet and satisfying snack, give farina bars a try. You won't be disappointed!
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