Best Wheat Germ And Raisin Balls Recipes

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.

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.

PEANUT BUTTER ENERGY BALLS (ENERGY BAR) - EASY NO BAKE

Steps:

• Mix peanut butter, oatmeal, sunflower seeds, raisins, and honey.
• Roll mixture into balls.
• Mix equal amounts of flax seeds and wheat germ in a bowl and roll the balls in this mixture (optional).
• Let balls sit in the refrigerator for at least 30 minutes.
• Additional Notes:
• You can make some substitutions with the ingredients. For example, substitute the raisins for chocolate chips or chopped nuts instead of sunflower seeds. There are many possibilities, just be careful and keep the ratios consistent.
• Also, I used natural peanut butter which caused my mixture to be more dry. If this is the case add a little milk; about 1/2 tablespoon at a time.

OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter or margarine with sugars in large mixing bowl.
• Stir in eggs and vanilla.
• Stir in dry ingredients (flours-salt) until blended.
• Add oats and wheat germ, stirring until combined.
• Stir in chocolate chips, raisins and pecans (if using).
• Form dough into 3-inch balls and place on cookie sheets.
• Bake 8-10 minutes or until golden brown.

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.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.