As this is the first article, this will be to honor the roots from which my maternal family hales from, which is Lithuania. Many of the recipes that have come over from Lithuania, as whole families emigrated to America in the late 1800's to early 1900's, were recipes that were guaranteed to 'stick to your ribs' especially since many of the emigrees were very poor. While this dish is a sweet treat, in a pinch it could serve as a light breakfast as well. Plus the ingredients are every day ingredients and the calorie load is pretty light.
2 c. hot cooked Farina
3 c. scalded milk
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 c. white raisins
Cook Farina as if you were making cereal with a 2 c yield. Pour Farina into large mixing bowl. Scald the milk and then pour scalded milk over Farina; Stir well. Beat eggs well, slowly adding milky farina mixture into bowl containing beaten eggs, making sure to blend well so that eggs do not coagulate with the heat of the farina mixture, and then pour into the large mixing bowl and combine with hot farina mixture. Add the sugar, salt and vanilla. Stir well, making sure that the Farina has no remaining clumps, then add the white raisins, stirring again. Pour into a greased loaf pan or two. Do not fill loaf pan more than 3/4 full. If there is extra farina pudding mixture left, place into second loaf pan. Second loaf pan will be done before the one that is 3/4 full.
Bake at 350° about 1-1/2 hours. When firm pudding consistency is achieved and pudding can be sliced for serving, it is done. You may have to adjust time to your oven. If so desired, a light dusting of confectioner’s sugar may be sifted over each slice. There are many wonderful toppings that can be added to this dish for flavor and colors. Maraschino cherry slices may be added for a colorful garnish, as well as colored sugar crystals. Fresh strawberries make a wonderful topping as well.
Yield = 10 slices with approximate calories of 125 per slice.