n wheat germ, let stand for about 2 minutes.
Stir wheat germ mixture
Preheat oven to 350\u00b0.
Mix all the wet ingredients plus wheat germ together in a large bowl.
In another bowl mix the flour, salt, and baking powder.
Add the flour mix to the wheat germ mix and stir very well.
Fill your greased muffin tins 3/4 way full with batter.
Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Stir dry ingredients together.
Make a well, add remaining ingredients, and stir just until moistened.
Pour into sprayed 9 inch pie plate and bake 25 minutes at 400 degrees; cool on rack 15 minutes, invert bread onto rack, and cut into wedges.
Edited to say: I have been making this with 1/2 cup of unbleached flour and 1/2 cup of wheat germ (increasing the wheat germ), and it is just as delicious -- so try it the healthier way if you are so inclined!
ntil combined. Stir in coconut, wheat germ and combined sifted flours.
blend. Reserve.
Combine oats, wheat germ, nonfat dry milk, baking poder
To toast the wheat germ, heat up a dry cast
Measure 2 Tbsp wheat germ; set aside.
Combine remaining wheat germ, flours, sugar
Combine 3/4 cup wheat germ, flour, chives and salt.
Cut in butter until coarse like meal.
Add egg and 1 tablespoon milk; mix well.
Pinch off dough and shape into 3 1/2-inch long sticks. Brush with 1 tablespoon milk and roll in 1/4 cup wheat germ.
Bake at 425\u00b0 on ungreased cookie sheet for 10 minutes or until light golden brown.
Serves 12.
Combine wheat germ, flour, sugar, baking powder, salt and orange peel.
Beat together oil, egg and orange juice.
Add all at once to dry ingredients and stir just to moisten.
Fill greased muffin pans 2/3 full.
Sprinkle with wheat germ topping.
Press in lightly.
Bake at 400\u00b0 for 18 to 20 minutes.
Makes 12 muffins.
Combine all ingredients except the 3/4 cup wheat germ in a bowl.
With an electric mixer, beat on low speed until well mixed.
Chill dough until easy to handle. Form into 1 inch balls.
Roll dough balls in 3/4 cup wheat germ. Place on cookie sheet.
Bake in preheated oven at 350 Fahrenheit for 12-15 minutes.
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.
br>In a skillet toast wheat germ, on medium heat for 5
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
Add the oil to the sugar gradually and mix well. Beat in the milk and the eggs. Stir in the whole wheat flour, baking powder, wheat germ and nutmeg and mix well.
Drop teaspoonfuls of dough on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 5 minutes. Lower temperature to 325 degrees F (165 degrees C) and bake for an additional 7 minutes.
In a large mixer bowl, measure 1 cup unbleached flour and stir in dry milk, wheat germ, salt, yeast and hot water.
Add vegetable oil, honey and 2 cups whole wheat flour.
Beat 3 minutes at medium-high speed with mixer.
Stop mixer.
Add 1 cup whole wheat flour and 1/2 to 1 cup unbleached flour, 1/2 cup at a time, first with a spoon and then by hand.
Knead 5 to 8 minutes until smooth and elastic.
Put dough back into mixing bowl and pat top with greased fingertips.
Let rise 1 hour or until double.
Preheat oven to 400\u00b0F Spray jumbo muffin tins with nonstick coating.
Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl.
Whisk together banana, milk, yogurt, oil, and egg whites in large bowl.
Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries.
Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam.
Bake for 20-25 minutes or until toothpick comes out clean.
Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
Slowly add dry to wet and mix until blended.
Heat stove top griddle or frying pan on medium-high heat.
Pour about 1/4 cup batter for each cake onto the griddle.
Cook until bubbles appear, and begin to gently break, then flip pancakes.
Cook another minute or so on the other side.
Serve with butter and maple syrup.
Combine the wheat germ, corn, onions,parsley, carrot and celery.
Combine the oil, lemon juice, herbs and Mrs Dash or Vegit and combine with wheat germ corn mix.
Line a salad bowl with crisp salad greens and fill the center with the salad mix.
Wash a fresh cucumber and slice it very thin. Do not peel the cucumber unless it has been waxed to preserve it. Place the slices decoratively over the corn mix.
Bottom layer: Mix together wheat germ, flour, brown sugar, melted butter.
Spread mixture evenly into bottom of greased and floured 9\"x9\" baking pan.
Set aside.
Top layer:Melt butter and chocolate over very low heat.
Remove from heat, beat together with sugar, eggs, and vanilla.
Add dry ingredients and mix.
Spread over bottom layer.
Bake at 350 degrees 25-30 minutes.
Cool, slice into squares.
Preheat oven to 375\u00b0F.
Grease muffin tins.
Combine whole wheat flour,wheat germ,bown sugar,baking powder,baking soda and salt, stir well.
In another bowl blend bananas, milk, lemon juice, vegetable oil and eggs.
Add the banana mixture to the dry ingredients and stir until just blended.
Spoon into prepared muffin tins and bake for 20-25 minutes.
In large mixer bowl combine 1 1/2 cups flour, yeast, wheat germ and salt, mix well.
Add water, molasses, shortening and egg. Beat 3 minutes at medium speed.
By hand gradually stir in remaining flour to make a stiff batter.
Cover.
Let rise in warm place until light, about 45 minutes.
Bake at 375\u00b0 for 35 to 40 minutes until deep brown.
Remove from pan, cool.