Original Toasted Wheat Germ | Kretschmer Wheat Germ
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Original Toasted Wheat Germ

Roasted Broccoli with Crispy Wheat Germ Topping

Roasted Broccoli with Crispy Wheat Germ Topping

Nutrition Facts

Serving Size: 1 cup
Servings Per Recipe: 4
Amount Per Serving:
Calories 190
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 8g
  • Cholesterol 0mg 0%
  • Sodium 160mg 7%
  • Potassium 470mg 13%
  • Total Carbohydrate 11g 4%
  • Dietary Fiber 5g 20%
  • Sugars 1g
  • Protein 6g
  • Vitamin A 70% Vitamin C 190%
  • Calcium 10% Iron 10%
  • Vitamin E 15% Thiamin 10%
  • Folate 30% Phosphorus 15%
  • Magnesium 15% Zinc 8%

Add some fun to your broccoli side dish with a crispy wheat germ topping. It's delicious hot out of the oven served with chicken, fish or beef and brown rice or potato.

Serves 4

1 pound broccoli florets

3 tablespoons olive oil, divided

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons chopped walnuts

2 tablespoons grated Pecorino Romano cheese

4 tablespoons fresh lemon juice, divided

Preheat oven to 400° F.

Rinse broccoli and place in an 11 x 7-inch casserole dish. Drizzle 2 tablespoons olive oil on top along with salt, pepper and garlic powder. Toss until well coated.

Roast broccoli for 12 to15 minutes or until lightly browned. While broccoli cooks, combine wheat germ, remaining olive oil, walnuts, cheese and 2 tablespoons lemon juice.

Once broccoli is cooked, turn it over and sprinkle evenly with the wheat germ mixture. Bake for an additional 3 to 5 minutes until the top is toasted and brown. Top with remaining 2 tablespoons lemon juice and serve immediately.

Recipe Type: 

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Sage, Sausage and Wheat Germ-Stuffed Mushrooms

Nutrition Facts

Serving Size 1 mushroom (30g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 25
Calories From Fat 10
  • % Daily Value
  • Total Fat 1g 2%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg 15%
  • Sodium 65mg 3%
  • Potassium 105mg 3%
  • Total Carbohydrate 2g 1%
  • Dietary Fiber 0g 0%
  • Sugars 1g
  • Protein 2g
  • Vitamin A 0% Vitamin C 0%
  • Calcium 2% Iron 2%
  • Vitamin E 2% Thiamin 2%
  • Folate 2% Phosphorus 4%
  • Magnesium 2% Zinc 2%
Having a dinner party or looking to try a delicious new appetizer? These mushrooms take little time to make, and they'll be a hit at your next party. We've replaced the bread crumbs with wheat germ to make them better for you.

Makes 24 mushrooms

24 large cremini mushrooms or white mushrooms

3 teaspoons olive oil, divided

2 tablespoons finely chopped shallots or onion

1 garlic clove, finely chopped

6 ounces sweet Italian chicken or turkey sausage, casings removed

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon chopped fresh sage

Pinch freshly ground pepper, or to taste

5 tablespoons grated parmesan cheese, divided

Preheat oven to 400° F. Using a pastry brush, coat baking sheet with 1 teaspoon olive oil.

Trim mushroom ends, then carefully remove stems, keeping the caps intact. Chop stems into small pieces and place in medium bowl. Set aside.

In 10-inch skillet, heat 2 teaspoons olive oil over medium heat. Add onion and garlic and saute for about 2 minutes until softened slightly but not browned. Add sausage and stir until almost cooked, 3 to 4 minutes, using spoon to crumble the sausage. Add chopped mushroom stems and continue to cook until mushrooms are soft.

Turn off heat and stir in wheat germ, sage, pepper and 4 tablespoons parmesan cheese.

Stuff mushroom caps with a heaping tablespoon of sausage mixture (packed). Place mushrooms about 1/2 inch apart on prepared baking sheet, sprinkling the last tablespoon of parmesan cheese on each mushroom. Bake until mixture is hot and mushrooms are cooked, 12 to 15 minutes.

Recipe Type: 

Salted Caramel Fudge Brownies with Wheat Germ

Salted Caramel Fudge Brownies with Wheat Germ

Nutrition Facts

Serving Size: 1 brownie (44g)
Servings Per Recipe: 24
Amount Per Serving:
Calories 170
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 6g 30%
  • Trans Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg 8%
  • Sodium 135mg 6%
  • Potassium 25mg 1%
  • Total Carbohydrate 20g 7%
  • Dietary Fiber 1g 4%
  • Sugars 15g
  • Protein 1g
  • Vitamin A 2% Vitamin C 0%
  • Calcium 2% Iron 4%
  • Vitamin E 2% Thiamin 2%
  • Folate 4% Phosphorus 2%
  • Magnesium 2% Zinc 2%

Chocolate, caramel, salt and wheat germ create an irresistible combination. A little goes a long way with these decadent sweets. Cut them into small pieces and enjoy them for a special occasion!

Makes 24 brownies

12 ounces bittersweet or semi-sweet chocolate chips, divided

1/2 cup butter

2 eggs

2 tablespoons strong brewed coffee

1/2 cup plain nonfat Greek yogurt

1 cup sugar

1 tablespoon vanilla extract

1/3 cup flour plus 2 tablespoons

1/4 cup Kretschmer Original Toasted Wheat Germ

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt, divided

3 tablespoons good-quality caramel sauce

Preheat oven to 350° F. Line a 9 x 13-inch baking pan with foil, leaving at least a 1-inch overhang for lifting out baked brownies. Place 8 ounces chocolate chips and butter in microwave-safe bowl. Microwave at 30-second intervals, stirring after each interval, until completely melted. Set aside.

In separate large bowl, combine eggs, coffee, yogurt, sugar and vanilla; stir until well mixed. Slowly stir in melted chocolate and butter until combined.

In medium bowl, combine flour, wheat germ, baking powder and 1/2 teaspoon salt. Add to chocolate mixture until just combined. Stir the remaining 4 ounces of chocolate chips into mixture.

Pour batter into prepared baking pan. Bake for 20 to 25 minutes until a toothpick inserted in the center comes out almost clean.

Remove from oven and cool completely. Drizzle 3 tablespoons caramel and 1/4 teaspoon kosher salt over brownies. To serve, place brownies in the freezer for 30 to 60 minutes. Remove and cut into 24 squares.

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Quinoa Oatmeal with Almonds, Apricots and Wheat Germ

Nutrition Facts

Serving Size: 1/2 cup (175g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 220
Calories From Fat 35
  • % Daily Value
  • Total Fat 4g 6%
  • Saturated Fat 0g 0%
  • Trans Fat 0g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg 0%
  • Sodium 55mg 2%
  • Potassium 530mg 150%
  • Total Carbohydrate 37g 12%
  • Dietary Fiber 4g 16%
  • Sugars 20g
  • Protein 10g
  • Vitamin A 15% Vitamin C 0%
  • Calcium 20% Iron 10%
  • Vitamin E 15% Thiamin 15%
  • Folate 20% Phosphorus 30%
  • Magnesium 20% Zinc 15%

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.

Serves 4

2 cups fat-free milk, plus more for serving

1/2 cup quinoa, rinsed

1/4 cup Kretschmer Original Toasted Wheat Germ

2 tablespoons maple syrup

1/3 cup chopped dried apricots

2 tablespoons toasted sliced almonds

Bring milk to a slow boil in small saucepan. Stir in quinoa, reduce heat to medium low, cover and cook for about 20 minutes until about half of the milk is absorbed.

Uncover, stir in wheat germ, turn heat to medium and stir constantly for about 3 to 5 minutes until most of the milk is absorbed and quinoa is cooked. Stir in maple syrup, dried apricots and almonds. Serve warm.

Stuffed Flounder with Lemon, Wheat Germ and Thyme Stuffing

KWG Stuffed Filet w/ Lemon, WG and Thyme Stuffing

Nutrition Facts

Serving Size: 1 piece of fish (219g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 250
Calories From Fat 90
  • % Daily Value
  • Total Fat 11g 17%
  • Saturated Fat 1.5g 8%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 100mg 33%
  • Sodium 780mg 33%
  • Potassium 410mg 12%
  • Total Carbohydrate 12g 4%
  • Dietary Fiber 2g 8%
  • Sugars 2g
  • Protein 25g
  • Vitamin A 2% Vitamin C 10%
  • Calcium 8% Iron 8%
  • Vitamin E 20% Thiamin 10%
  • Folate 15% Phosphorus 50%
  • Magnesium 15% Zinc 10%

Simple yet elegant, this dish looks like it came out of a restaurant kitchen. Buy the freshest fish and wild shrimp, if possible, and serve with a roasted sweet potato and steamed vegetables.

Serves 4

2 tablespoons olive oil, divided

1 large shallot, peeled and chopped (about 1/3 cup)

1 clove garlic, peeled and finely chopped

4 ounces peeled shrimp, cut into 1/4-inch pieces

2 slices whole wheat bread, toasted, crusts removed and cut into 1/2-inch cubes

1 tablespoon fresh thyme leaves

1/8 teaspoon pepper

1/4 teaspoon salt plus additional, to taste

3 tablespoons Kretschmer Original Toasted Wheat Germ

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

4 5-ounce pieces white fish such as flounder or sole

Garnish: lemon wedges and thyme

Preheat oven to 350° F. Prepare rimmed baking sheet by brushing 1 tablespoon olive oil evenly on pan with a pastry brush.

In 10-inch skillet over medium heat, heat 1 tablespoon olive oil. Add shallots and garlic and cook for 1 to 2 minutes until softened but not browned. Stir in shrimp and saute, stirring often, for another 2 minutes until shrimp turns pink and is just cooked.

Turn heat off and stir in bread cubes, thyme, pepper, salt, wheat germ and lemon zest. Pour lemon juice over bread crumb mixture and stir to combine. (If mixture does not hold together, add some water or additional lemon juice just until it stays together.) Lay fish flat on prepared baking sheet. Place 1/4 of stuffing mixture in the center of each piece of fish. Fold the left side of fish over the stuffing and then bring the right side up over the top to seal stuffing in. Repeat with remaining pieces of fish.

Bake for 10 to 12 minutes or until fish is opaque and flakes easily. Remove from oven and garnish with a lemon wedge and thyme sprig.

Recipe Type: 

Sweet and Sour Meatballs with Wheat Germ

Sweet and Sour Meatballs with Wheat Germ

Nutrition Facts

Serving Size 4 meatballs (363g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 430
Calories From Fat 160
  • % Daily Value
  • Total Fat 17g 26%
  • Saturated Fat 6g 30%
  • Trans Fat 0.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 105mg 35%
  • Sodium 820mg 34%
  • Potassium 1120mg 32%
  • Total Carbohydrate 41g 14%
  • Dietary Fiber 5g 20%
  • Sugars 26g
  • Protein 28g
  • Vitamin A 15% Vitamin C 35%
  • Calcium 6% Iron 35%
  • Vitamin E 30% Thiamin 10%
  • Folate 20% Phosphorus 35%
  • Magnesium 20% Zinc 45%

Perfect for a crowd or small group, these meatballs come together in no time. You can make them ahead and store in the refrigerator or freezer until ready to serve. We prepare them with wheat germ instead of bread crumbs for an extra boost of vitamin E, folic acid and other nutrients.

6 main-dish servings (12 appetizer servings)

Meatballs

1 1/2 pounds lean ground beef

1 small onion, peeled and grated (about 2 tablespoons)

1 egg

1/3 cup Kretschmer Original Toasted Wheat Germ

2 teaspoons Dijon mustard

1/4 teaspoon black pepper

1 teaspoon dried parsley

Sauce

2 tablespoons olive oil

1 small onion, peeled and finely chopped (about 3/4 cup)

2 cloves garlic, peeled and finely chopped

28-ounce can tomato puree

1/4 cup brown sugar

1/2 can whole cranberry sauce

1 cup sauerkraut

2 tablespoons lemon juice

1 bay leaf, optional

Preheat oven to 375° F. Line a rimmed baking sheet with parchment.

To prepare the meatballs, in large bowl mix beef, onion, egg, wheat germ, mustard, pepper and parsley. Using 1/4-cup ice cream scoop or your hands, make 24 equal-size meatballs (about 1 inch in diameter). Place on prepared baking sheet and bake for 20 minutes.

While meatballs are cooking, prepare sauce. Heat olive oil in large pot over medium-high heat. Turn heat down to medium low, add onion and garlic and cook, stirring often, for 5 minutes until onion is caramelized. Turn heat up to medium, add tomato puree and cook for 10 minutes. Stir in brown sugar, cranberry sauce, sauerkraut, lemon juice and bay leaf.

Bring sauce to a boil, reduce heat to medium low and simmer for 20 minutes. Add cooked meatballs and heat for 10 minutes on low. Serve hot.

Old-Fashioned Cinnamon Rolls with Wheat Germ

Old-Fashioned Cinnamon Rolls with Wheat Germ

Nutrition Facts

Serving Size: 1 roll (100g)
Servings Per Recipe: 9
Amount Per Serving:
Calories 280
Calories From Fat 70
  • % Daily Value
  • Total Fat 7g 11%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2g
  • Cholesterol 35mg 12%
  • Sodium 150mg 6%
  • Potassium 140mg 4%
  • Total Carbohydrate 47g 16%
  • Dietary Fiber 2g 8%
  • Sugars 18g
  • Protein 7g
  • Vitamin A 4% Vitamin C 0%
  • Calcium 4% Iron 15%
  • Vitamin E 10% Thiamin 30%
  • Folate 30% Phosphorus 10%
  • Magnesium 8% Zinc 8%

These buns are worth the wait and are perfect for a lazy Sunday brunch. We've replaced some of the flour with wheat germ-it not only adds flavor but also nutrients. You can make these rolls ahead, freeze them and warm them up as needed.

Serves 9

Rolls

2 1/4 teaspoons yeast (or 1 packet)

1/4 cup warm water (120° F)

1/2 cup fat-free milk

4 tablespoons unsalted butter, divided, plus additional for greasing bowl and pan

1/4 cup plus 3 tablespoons sugar, divided

1/2 teaspoon salt

1 egg

1/2 cup Kretschmer Original Toasted Wheat Germ

2 1/2 cups all-purpose flour plus additional for rolling out

1 1/2 teaspoons cinnamon

Glaze

1/2 cup confectioners' sugar

1 tablespoon fat-free milk

To prepare rolls, sprinkle yeast in warm water. Stir to combine and set aside. Meanwhile, heat milk over low heat; add 2 tablespoons unsalted butter and stir until melted. Let cool completely.

In medium bowl, stir together the yeast and water mixture, cooled milk and butter mixture, 1/4 cup sugar, salt, egg and wheat germ until well combined. Gradually add in flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.

Place dough in lightly greased bowl; turn once. Cover and let rise in a warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise again for 1 additional hour. Punch dough down. Grease an 8 x 8-inch glass baking dish and set aside.

Melt remaining 2 tablespoons butter. Combine 3 tablespoons sugar and cinnamon in separate bowl. On lightly floured surface roll dough into a 12 x 8-inch rectangle. Brush about 1 1/2 tablespoons of the butter evenly over the dough using a pastry brush. Sprinkle 2/3 of the cinnamon sugar mixture over.

Using a pizza cutter or knife, cut dough into 9 even 12-inch strips. Roll up each strip tightly, sealing the end by pressing it into the dough. Arrange rolls in prepared pan. Pour remaining butter over the buns, then sprinkle remaining cinnamon and sugar on top. Let rise, uncovered, 30 minutes.

Preheat oven to 350°F. Bake rolls for 25 to 30 minutes or until lightly browned. While cooling the rolls slightly, prepare glaze. Whisk together confectioners' sugar and milk in a small bowl until smooth. Drizzle rolls with glaze. Serve warm.

Mashed Sweet Potato Casserole with Maple Wheat Germ Pecans

Mashed Sweet Potato Casserole with Maple Wheat Germ Pecans

Nutrition Facts

Serving Size: 1/2 cup (156g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 280
Calories From Fat 130
  • % Daily Value
  • Total Fat 14g 22%
  • Saturated Fat 4g 20%
  • Trans Fat 0g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 35mg 12%
  • Sodium 290mg 12%
  • Potassium 510mg 15%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 5g 20%
  • Sugars 14g
  • Protein 4g
  • Vitamin A 330% Vitamin C 4%
  • Calcium 6% Iron 8%
  • Vitamin E 8% Thiamin 15%
  • Folate 8% Phosphorus 10%
  • Magnesium 15% Zinc 10%

Step out of your usual sweet potato and marshmallow casserole and try this one made with pecans and wheat germ. Cook up an extra batch of the nuts and serve them for a snack or part of dessert.

Serves 8 to 10

Nuts

1 1/2 tablespoons unsalted butter, melted

2 tablespoons maple syrup

1 cup pecan halves

1/4 cup Kretschmer Original Toasted Wheat Germ

1/4 teaspoon salt

Sweet potatoes

2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces

2 tablespoons unsalted butter, melted

1/4 cup fat-free milk

3 tablespoons maple syrup

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

To prepare nuts, preheat oven to 275° F. Line cookie sheet with parchment paper.

Pour melted butter and maple syrup in medium bowl. Stir in pecans. Add wheat germ and salt and mix until combined.

Pour nuts onto the center of prepared cookie sheet and spread apart slightly. Bake for 15 minutes, stir nuts, and bake for another 15 minutes. Remove from oven, let cool and set aside until ready to serve.

To prepare potatoes, increase oven temperature to 350° F. Place prepared potatoes in a pot; cover with water. Bring to a boil, reduce heat and simmer 20 minutes or until tender; drain. Cool 5 minutes.

Place potatoes in large bowl. Add melted butter, milk, maple syrup, salt and cinnamon. Beat with a mixer at medium speed until smooth. Pour potatoes into 11 x 7-inch baking pan. Place in the oven and heat for 20 minutes or until desired temperature. Serve a dollop of potatoes with 2 tablespoons prepared nuts.

Recipe Type: 

Cranberry Orange Quick Bread with Wheat Germ

Cranberry Orange Quick Bread with Wheat Germ

Nutrition Facts

Serving Size: 1 slice (98g)
Servings Per Recipe: 10
Amount Per Serving:
Calories 230
Calories From Fat 80
  • % Daily Value
  • Total Fat 9g 14%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 2g
  • Cholesterol 40mg 15%
  • Sodium 260mg 13%
  • Potassium 160mg 0%
  • Total Carbohydrate 32g 11%
  • Dietary Fiber 2g 8%
  • Sugars 16g
  • Protein 6g
  • Vitamin A 4% Vitamin C 8%
  • Calcium 8% Iron 8%
  • Vitamin E 10% Thiamin 15%
  • Folate 15% Phosphorus 10%
  • Magnesium 6% Zinc 6%

This wholesome and easy bread is perfect to accent a meal or start your morning. The wheat germ in the recipe adds a nutty flavor and boosts the vitamins and minerals.

Serves 10

1 1/4 cups all-purpose flour

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sugar

2 eggs

1/4 cup vegetable oil

3/4 cup fat-free milk

1/2 cup low-fat sour cream

2 teaspoons orange zest

1/4 cup fresh orange juice

1 cup fresh or frozen cranberries (thawed), roughly chopped

Preheat oven to 350° F. Lightly grease 8 x 4-inch loaf pan.

In large bowl combine flour, wheat germ, baking powder, baking soda, salt and sugar. In medium bowl, whisk together eggs, oil, milk, sour cream, orange zest and orange juice.

Pour liquid ingredients into dry ingredients and stir until just combined. Stir in cranberries. Pour batter into greased loaf pan.

Bake for 50 to 55 minutes in the middle of the oven until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on rack. Slice when ready to serve.

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Dried Cherry, Walnut, Wheat Germ and Peanut Butter Bars

Nutrition Facts

Serving Size: 1 bar (57g)
Servings Per Recipe: 12
Amount Per Serving:
Calories 230
Calories From Fat 70
  • % Daily Value
  • Total Fat 8g 12%
  • Saturated Fat 2g 10%
  • Trans Fat 0g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 2.5g
  • Cholesterol 20mg 7%
  • Sodium 80mg 3%
  • Potassium 100mg 3%
  • Total Carbohydrate 35g 12%
  • Dietary Fiber 4g 16%
  • Sugars 17g
  • Protein 5g
  • Vitamin A 6% Vitamin C 0%
  • Calcium 4% Iron 10%
  • Vitamin E 6% Thiamin 6%
  • Folate 10% Phosphorus 6%
  • Magnesium 6% Zinc 4%

Makes 12 bars

Looking for a satisfying breakfast bar or an afternoon snack that can carry you through your workout? These tasty treats offer the richness of a traditional oatmeal cookie but are much more satisfying. Make them ahead and freeze some for later. They're also great to take along on a long bike ride.

3/4 cup all-purpose flour

1/4 cup Kretschmer Original Toasted Wheat Germ

1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons unsalted butter, softened

3/4 cup brown sugar

1/4 cup natural peanut butter

1 large egg, beaten

2 cups old-fashioned or quick-cooking oats

1/2 cup dried cherries, chopped

1/4 cup chopped walnuts

Preheat oven to 350° F.

Line cookie sheet with parchment paper or aluminum foil.

In small bowl, mix together flour, wheat germ, baking powder and baking soda. Set aside.

In medium bowl using a hand or stand mixer, cream together butter and brown sugar until light and fluffy. Add peanut butter and egg and mix well. Add flour mixture and mix until combined. Stir in oats, cherries and walnuts.

Drop equal amounts batter (about 1/4 cup) on prepared cookie sheet. Shape into 3 x 2-inch bars, leaving about an inch of space between each bar. Bake for 12 to 15 minutes or until lightly browned on bottom. Allow to cool slightly before serving.

 

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