Wheat Germ N Honey Stuffing 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.

OLD-FASHIONED HONEY-WHOLE WHEAT BREAD

Steps:

• Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 loaf pans, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches.
• Punch down dough and divide in half. Flatten each half with hands or rolling pin into rectangle, 18x9 inches, on lightly floured surface. Roll dough up tightly, beginning at 9-inch side, to form a loaf. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover and let rise in warm place 35 to 50 minutes or until double.
• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F.
• Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

HEARTY WHOLE WHEAT STUFFING

Steps:

• Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
• Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
• Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
• Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
• Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
• Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
• Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
• Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
• Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
• Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
• Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
• Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
• Cover with foil and keep stuffing warm until it is ready to serve.