Recipes for baked goods

a) Wheat germ muffins

• 4 1/2 c. flour
• 18-20 oz. wheat germ
• 1 1/2 c. sugar
• 1 c. brown sugar
• 5 tsp. baking soda
• 2 tsp. salt
• 4 eggs
• 1 qt. buttermilk
• 1 c. oil
• Mix all dry ingredients into large covered Tupperware container. Mix wet ingredients separately and add to dry.
• Bake in 350 degree oven for 15 to 20 minutes. 2 cups batter = 1 dozen. Total yield is about 5 dozen. Keeps in refrigerator up to 4 weeks.

 

b) Wheat germ molasses muffins

• 1 1/2 c. flour
• 1 c. reg. wheat germ
• 1/4 c. sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. soda
• 1/2 c. milk
• 1/2 c. light molasses
• 1/4 c. cooking oil
• 1 egg, slightly beaten

Combine dry ingredients in bowl. Stir well to blend. Add milk, molasses, oil and egg to dry ingredients. Stir just to moisten. Fill paper lined muffin pan 2/3 full. Bake at 400 degrees for 15 to 18 minutes. Serve warm with butter.

 

c) Wheat germ gems

• 3/4 c. self rise flour
• 1/4 c. wheat germ
• 1/4 c. melted shortening
• 2/3 c. firmly packed brown sugar
• 1/4 tsp. cinnamon
• 1 c. quick cooking rolled oats
• 1 egg
• 1 c. milk
• 1/2 c. raisins

Measure milk into small dish. Add brown sugar and let set to soften lumps. In another bowl mix flour, cinnamon, oats, wheat germ, shortening and egg all together. Add brown sugar mixture to flour mixture and mix well. Add raisins. Spoon into paper baking cups, setting inside a muffin pan. Mix 1/4 cup granulated sugar and 1/4 teaspoon cinnamon and sprinkle on top of dough. Bake for 15 minutes in 400 degree oven. Makes 12 to 15 muffins.

d) Wheat germ corn bread

• 1 c. all purpose flour
• 1/3 c. sugar
• 5 tsp. baking powder
• 1 c. cornmeal
• 3/4 c. wheat germ
• 2 eggs
• 1 1/2 c. milk
• 1/3 c. oil

In mixing bowl stir to combine flour, sugar and baking powder. Stir in cornmeal and wheat germ. Combine well beaten eggs, milk and oil. Add to flour all at once, stir just to moisten. Turn into greased 9 x 9 x 2 inch baking pan. Bake at 425 degrees for 25 to 30 minutes.

e) Wheat germ bread

• 4-5 c. flour
• 1 c. wheat germ
• 2 pkg. yeast
• 1 tsp. salt
• 1 c. milk
• 1 c. water
• 2 tbsp. butter

Combine 1 1/2 cups flour, wheat germ, yeast, sugar and salt. Stir in soft butter. Heat milk and water. Add to dry ingredients. Beat 2 minutes, add flour to make stiff dough. Let rise 20 minutes, divide dough into 3 or 4 parts and roll out like a jelly roll. Roll up to form loaf. Place in greased loaf pans. Cover and refrigerate 2 to 24 hours. Bake 30 to 35 minutes at 375 degrees. Could also be baked on sheet pan.

f) Sesame wheat germ corn bread

• 1 1/2 c. all-purpose flour, un sifted
• 1/2 c. sugar
• 1 1/2 tsp. salt
• 1 1/4 tsp. soda
• 2 c. cornmeal
• 1 c. wheat germ
• 1/2 c. sesame seed, toasted (2 3/4 oz.)
• 2 c. buttermilk
• 3/4 c. salad oil or melted butter
• 2 eggs, slightly beaten

Sift together the flour, sugar, salt and soda; blend in the cornmeal, wheat germ and sesame seed.
In a separate bowl, mix together the buttermilk, salad oil or melted butter and eggs. Blend the dry ingredients and the liquid mixture together, using a minimum number of strokes.
Pour into a greased loaf pan (9 x 5 inches) and bake at 375 degrees for about 55 minutes. Remove bread from pan and cool on a rack. Makes 1 large loaf. (The toasted sesame seeds give a nutty flavor and crunchiness to this cornbread.)

g) Wheat germ corn muffins

• 1 c. whole-wheat flour
• 1/2 c. wheat germ
• 1/2 c. cornmeal
• 1 egg, beaten
• 1/4 c. butter, melted
• 2 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

Stir together flour, wheat germ, cornmeal, sugar, baking powder and salt. Make a well in the center. Combine egg, milk and melted butter; add all at once to flour mixture. Stir just until moistened; batter should be lumpy. Grease muffin pan or line with paper bake cups; fill 2/3 full.
Bake at 400°F for 20 minutes or until muffins are lightly browned. Serve warm.
Makes 12 muffins.

h) Choco-wheat germ muffins

• 1/2 c. shortening at room temp. (or butter)
• 1/3 c. white sugar
• 1 egg
• 1 tsp. vanilla
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 3 tbsp. cocoa
• 1/2 tsp. salt
• 1 c. sour milk or buttermilk
• 3/4 c. wheat germ
• 1/2 c. carob chips (or chocolate chips)
• Preheat oven to 350 degrees.

In a large bowl, cream shortening, sugar, egg and vanilla. Sift together flour, soda, coca and salt. Stir in dry ingredients alternately with sour milk. Mix in wheat germ and chips.
Fill muffin cups and bake for 25 minutes, 20 minutes for smaller muffins. Makes 12 large or 24 small muffins.

 

i) Wheat germ and oatmeal cookies

• 3/4 c. of oil
• 1 c. of honey
• 2 tbsp. molasses
• 2 eggs
• 2 tsp. vanilla
• 3/4 c. soy flour, sifted
• 1/2 c. skim milk powder
• 1/4 c. raisins or dates, chopped
• 1/2 c. walnuts, chopped
• 1 1/2 c. wheat germ
• 1 tsp. salt or less
• 2 c. oatmeal

Combine oil, honey and molasses. Add eggs, beating, add vanilla. Combine soy flour and milk powder. Add raisins or dates, walnuts, salt, wheat germ and oatmeal. Stir wet ingredients into dry ingredients, blend well. Drop by teaspoons onto lightly oiled cookie sheet. Bake at 350 degrees for ten minutes. Watch closely.

j) Wheat germ - whole wheat bread

• 3/4 c. hot milk
• 1/2 c. wheat germ
• 2 pkgs. dry or compressed yeast
• 1 3/4 c. warm water
• 1/2 c. melted butter
• 1 1/2 tsp. salt
• 1/2 c. honey, molasses or brown sugar (packed)
• 3 c. stone ground whole wheat flour
• 3-4 c. unbleached white flour

Combine hot milk and wheat germ in a small mixing bowl; set until lukewarm.
In a large mixing bowl, combine yeast and warm water, stirring with a fork until dissolved. Blend in butter and salt and your choice of sugar; add the wheat germ mixture.
Beat in the whole wheat flour until batter is smooth. Gradually add sufficient white flour to make soft, workable dough. Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes. Place in a warm greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Set aside in a protected spot to double in bulk (about 1 1/2 hours).
Punch dough down, turn out on lightly floured surface (use white flour), cover and let rest 10 minutes. Shape in 3 loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch pans, cover and let rise to top of pans (about 1 hour). Bake in preheated oven at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 30 minutes. Remove from pans, brush with melted butter, if desired and cool on wire rack.
   

k) chewy wheat germ brownies

• 4 squares unsweetened chocolate
• 3/4 c. butter
• 1 1/4 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 c. wheat germ
• 2 c. sugar
• 3 eggs, well beaten
• 1 tsp. vanilla
• 1 c. chopped walnuts

In small saucepan melt chocolate and butter; set aside. In large bowl, combine flour, baking powder, salt, wheat germ and sugar, mixing well. Stir in melted chocolate butter mixture; add eggs and vanilla; mix well. Fold in nuts and spread in greased 9"x13" pan. Bake at 350 degrees about 30 minutes. Cool and cut in squares. Yield: 24 to 30 brownies. Keeps well if stored air tight or frozen.

   

l) Carrot wheat germ muffins

• 1 c. flour
• 1/4 c. wheat germ or oat bran
• 3/4 c. sugar (scant)
• 1 c. shredded carrot
• 1/4 c. vegetable oil
• 2 egg whites
• 1/4 c. yogurt
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 1/2 c. nuts (optional)

Blend all ingredients in large bowl. Beat at high speed 1 minute. Mixture will be rather thin. Stir in nuts. May want to add 1/4 cup water or less. Bake at 400 degrees 20 to 25 minutes. Makes 12. Use paper liners for muffin tins or cooking spray.

 

m) Orange wheat germ muffins

• 2 1/2 c. flour
• 3/4 c. sugar
• 1/2 c. wheat germ
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. soda
• 1 c. orange juice
• 1 beaten egg
• 1/3 c. oil
• 1/2 c. pecans, optional

Stir together all dry ingredients. Then add juice, egg and oil, but do not over mix. Just moisten all dry ingredients. Grease muffin tins. Bake at 350 degrees for 25 minutes.