Maria’s Homemade Wheat Berry Dessert

 

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Ingredients: 1 pound wheat berries 1/2 pound roasted almonds 1/2 pound pomegranate seeds 1/2 pound walnuts 1/2 pound dried cranberries 1/2 pound white raisins 1/2 pound black raisins 1 teaspoon of Vietnamese cinnamon 1/2 teaspoon ground cloves 10 teaspoons sugar or stevia 3 teaspoons sesame seeds. Add wheat berries, reduce heat to a fast simmer and cook until the wheat berries are tender but still chewy, about 1 hour. t. Mix wheat berries in a bowl with the rest of the ingredients. t. Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.

Remove pan from heat and allow wheat. Soak the wheat berries overnight then wash them under cold water until the running water is clear. In a pot, boil in water along with the whole spices. When the wheat berries are half cooked, add the dried fruit and ground spices and cook for 15-20 more minutes or until the wheat is tender and cooked through. Introducing Maria Zoitas, the creative force behind Westside Market’s mouth-watering prepared foods.

Maria runs the kitchen in all five locations. This is where the magic happens where Maria reinvents family recipes that have been passed down from generation to generation, giving them a fresh new flair to meet her customer’s ever-changing. Meanwhile, beat the yogurt with 2 tablespoons of the honey, 1 tablespoon of the orange zest, and the cinnamon in a large bowl until smooth. Stir in the wheat berries.

Using a hand mixer at medium speed, whip the cream in a medium bowl until foamy. Add the remaining 2 tablespoons honey and continue whipping until soft peaks form. Combine the chopped wheat berries, the remaining 3 cups milk, cinnamon stick, orange zest and salt in a Dutch oven or other large, heavy-bottomed pot and bring to a boil. Reduce heat to medium-low.

Bring a large pot of water to a full boil and salt lightly. Add the wheat berries, reduce the heat to a fast simmer and cook until the wheat berries are tender but still chewy, about 1 hour. Drain. If you need wheat berries and you need ‘em now, you can boil them to tenderness in right around an hour on the stovetop.

Add some wheat berries, water, and a pinch of salt to a pot and bring to a boil. Lower the heat to a simmer and cover the pot, and let them cook for about an hour, or until tender. Put them in the slowcooker.

whole milk, sugar, wheat berries, sugar, butter, eggs, vanilla bean and 12 more Wheat Berries with Caramelized Onions and Pumpkin Seeds The Endless Meal pecans, onion, vegetable oil, olive oil, honey, olive oil, sugar and.

List of related literature:

The dish is a sweet dessert made with couscous and a custard sauce to which is added sugar, vanilla extract, blanched almonds, citron, orange peel, cinnamon, and bittersweet chocolate [29].

“Chocolate: History, Culture, and Heritage” by Louis E. Grivetti, Howard-Yana Shapiro
from Chocolate: History, Culture, and Heritage
by Louis E. Grivetti, Howard-Yana Shapiro
Wiley, 2011

FOR THE STREUSEL: Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

FOR THE FILLING: No more than 2 hours ahead of serving, mix about 1½ cups of the berries, using any damaged or soft berries, with ¼ cup of the preserves in a bowl.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

In a very large bowl, take ½ cup of the superfine sugar and ½ cup of the flour and whisk to combine with the cinnamon, nutmeg, lemon zest, and dried cranberries.

“United Cakes of America: Recipes Celebrating Every State” by Warren Brown
from United Cakes of America: Recipes Celebrating Every State
by Warren Brown
ABRAMS (Ignition), 2014

Fruit cobbler was one of the dessert recipes my mom made most frequently.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

This recipe makes a large quantity; it is nice to have a special knockout dessert large enough to serve company or take to a potluck.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
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Harvard Common Press, 2000

Combine 3 cups of fresh or frozen berries or cherries (small berries can be left whole and larger ones, like strawberries, cut in half) or diced apples with 2 tablespoons of coconut sugar or granulated maple sugar, 1 tablespoon of arrowroot flour, 2 teaspoons of lemon juice, and 1 teaspoon of vanilla extract.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
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by Alexis Kornblum
Victory Belt Publishing, 2017

Ingredients for the cake: 450 g flour; 170 g butter; 300 g currants; 2 tsp sugar; 1 tbsp sugar; ¼ tsp each of mace and freshly-grated nutmeg; ½ tsp cinnamon; 2 tbsp sack (you can make this with sherry and 1 tsp of honey); 60 ml ale yeast; 8 saffron threads ground into 2 tbsp warm rose water with a pestle and mortar.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

If you haven’t glazed the berries, you might want to give them a dusting of confectioners’ sugar just before you bring the galette to the table.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

If you are or know a walnut lover, dessert doesn’t get much better than this.

“Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie” by Ken Haedrich
from Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
by Ken Haedrich
Harvard Common Press, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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15 comments

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  • Butter 150 gram
    150 gm grind suger
    3 egg
    Milk powder 20 gm
    Color of ur choice…few drops
    Vanilla essence few drops
    Baking powder 1. 1/4 tsp
    Maida 150 gm

    And pls share ingredients in ur discription..��

  • Boht zabrdst cake banaya h thanks.pr m cake banati hn to taste to boht acha ata h pr color boht light ata h means cake k corners brown color k psnd h mjy but mery corners brown nh hoty m pately m banati hn

  • Bakery k cake Mai vanilla essence ki smell nahi hoti lakin jab hum Ghar banaty Hain tu us Mai vanilla essence dalty Hain aur agar na dalen tu ajeeb si smell hoti hai phir hum kiya Karen????

  • Jazakillah khair maria her recipe Mashallah perfect hoti hai bana ker dil sey dua nikalti hai main ney cake try kya Pakistan ki yad agaye Allah pak tumharey aur zoya key buhat achey naseeb karey Ameen ����������������������������

  • I love you and your videos Thank you! Can you use this for pizza dough or biscuits? If not can you do a video with a dough that can be used for a crust or rolls or biscuits?

  • Ap konsa handbalnder use keti h or yeh apne kha se liya or iske price kitna h kyu ki mujhko bhi lena he to kya ap bta sakti h ki konsa best handbalnder b jo m use kro

  • Love it Mary! I have never used wheat berries and my blender is not very good. One day I will upgrade my blended. This was so interesting though. You do such a great job and I always learn new things from you which is my favorite kind of videos. Thank you so much sweet friend! Love from Louisiana ��

  • So if I want to use yeast for this bread instead of sourdough starter, I add a whole packet of dry yeast dissolved in a little water. Right?

  • Alongside my Juicer, I also have a blender like everyone else but I need to buy a new one because my current 10 year old one is leaking all the way to the whole bottom.
    Until then, I’ll have to keep using my current one and expand my cooking talents (not just blending smoothies).

    I might try this method.

  • Hi were the wheat berries still wet when you put them in the blender before you added water? You mentioned that you sprouted the wheat berries. THANK YOU very much ❤

  • Sent by Heidi….and boy, am I glad she sent me. This lifestyle you’ve chosen is exactly what I want to do more of. I do tons of baking, grain grinding, frugal living, creating…..but, it will be so nice to have a pal to do it with! This is the only video I’ve watched….but, will binge a bit here shortly. The bread looks delish! (Can you give me a link to a video where you explain sprouting seeds/beans?)

  • Plz kya aap bata sakte he ki butter ki jagah ghee use kiya toh liquid form me ya freezed form me lena he? And Cups measurement me kitna?

  • Hi Sweet Friends, Today I am continuing with my Blender Batter Series with a recipe for a whole grain bread made with wheat berries…and you don’t need a grain mill!! This bread bakes up into a delicious moist chewy almost German like rich and flavorful bread. Love, Mary

  • This looks so simple I really want to get wheat berries, can you share where you buy them, I know Heidi over at RainCountry soaks and grinds her wheat berries and makes fresh bread. I might fail at it but will never know until I try, so it’s on my bucket list ��. Thanks sweetie for the motivation, blessings

  • This looks so interesting and quite easy. As I have all these wheat berries, I will have to try it. I love a no-knead recipe. One question: does the loaf pan need to be greased/oiled before putting in the dough?