Wheat Germ And Raisin Balls Recipes

MOMMA'S WHEAT GERM COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. In a separate bowl, combine the oats, wheat germ, flour, baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in the coconut, pecans and dates. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a couple minutes before removing to a wire rack to cool completely.

WHEAT GERM AND RAISIN BALLS

Steps:

• Soften cream cheese in microwave.
• Add toasted wheat germ to the cream cheese and stir.
• Chop raisins finely or mince in food processor. Add to the cream cheese mixture.
• Form mixture into small balls and roll in crushed nuts and/or shredded coconut. Refrigerate until firm.

WHEAT GERM MEATBALLS

Steps:

• Pre-heat the oven to 350 degrees.
• Mix together everything except the wheat germ. It should be sticky and not stay together. Use your hands!
• Add the wheatgerm and mix it up. It should look like bread dough. It should hold together, but not be dry and hard.
• Roll into balls and place in an oil sprayed Pyrex.
• At this point you can brush with some more bbq sauce but it is not necessary.
• Cook for 45 min or until they are finished to your liking.
• YUM!

PEANUT BUTTER ENERGY BALLS

Steps:

• Mix wheat germ, peanut butter, honey, and milk powder together in a bowl; shape into bite-size balls. Arrange balls on a plate.
• Place in the freezer until solid, at least 1 hour.

GLAZED HAM-RAISIN BALLS

Steps:

• Mix the ground ham, ground pork, raisin bran, milk, egg, onion, salt, pepper and thyme together thoroughly.
• Shape into 8-10 meatballs, using about 1/4 cup mixture for each.
• Place balls in an 8x11x1 1/2-inch baking pan.
• Bake, uncovered, at 350°F for 30 minutes.
• In a small saucepan, combine brown sugar, syrup, vinegar and mustard; bring to boiling.
• Pour over ham balls and bake 20 minutes more, basting with sauce once or twice during baking.
• Makes 2-3 main course servings.
• If making them as an appetizer, shape meat mixture into 1 to 1 1/2-inch (bite sized) balls, and adjust baking times accordingly.

PUFFED WHEAT BALLS

Steps:

• Place cereal in a large bowl; set aside. , In a heavy saucepan, bring brown sugar, corn syrup and butter to a boil. In a small bowl, combine evaporated milk and sugar; add to boiling mixture. Cook until candy thermometer reads 240° (soft-ball stage). Pour over cereal and stir to coat., Shape into 2-in. balls. Wrap individually in plastic wrap if desired. Store in airtight containers.

PEANUT BUTTER WHEAT GERM TREATS

Steps:

• Mix powdered milk, honey, and peanut butter in a bowl.
• Roll mixture into balls about the size of a marble.
• Roll each ball in wheat germ.
• Chill in the refrigerator about 30 minutes.

WHEAT GERM BALLS

Steps:

• 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.