1 cup cracked wheat

2 cups water

2/3 cup milk

2 egg yolks

1/2 tsp. salt

pinch saffron

Traditional method:

Bring water to a boil and add wheat. Return to a full boil, reduce heat, cover, and simmer for about 15 minutes or until water water is absorbed and wheat is tender. In a separate bowl mix egg yolks and milk. Add to wheat along with remaining ingredients and stir well. Serve hot – sprinkle with sugar and/or cinnamon if desired.

Alternate method:

Put water and wheat in a deep baking dish and cover with aluminum foil. Bake at 350°F for two hours, or until the water is absorbed. In a separate bowl mix egg yolks and milk. Add to wheat along with remaining ingredients and stir well. Serve hot – sprinkle with sugar and/or cinnamon if desired.