ZUCCHINI WHEAT GERM BURGERS
Entered for safe-keeping, from Sean Donnellan's "Something Tastes Funny" with recipes by Naidre Miller. This book is geared towards new cooks or non-cooks.
Provided by KateL
Categories Lunch/Snacks
Time 17m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat the eggs.
- Stir in wheat germ, cheese, mushrooms, onion, thyme, rosemary and zucchini. Add salt and pepper to taste.
- Shape into 4 patties, 3/4-inch thick.
- In a nonstick saute pan, heat the oil, place in patties, and cook until golden, about 4 minutes.
- Flip, and cook other side until golden, too, about 3 minutes more.
- Serve with buns and your favorite fixings. Sean Donnellson recommends roasted red peppers. Olive tapenade is another possibility.
Nutrition Facts : Calories 329.3, Fat 14.2, SaturatedFat 4.8, Cholesterol 118.3, Sodium 324.4, Carbohydrate 35.3, Fiber 4.5, Sugar 4.2, Protein 16.5
WHEAT GERM ZUCCHINI BREAD
This is the best zucchini bread I've ever made or eaten for that matter. Given to me by a friend years ago. I've lost contact with her now, but not her zucchini bread. Fond memories, both.
Provided by Mary Leverington
Categories Quick Breads
Time 1h30m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Grease and flour 2 bread pans.
- Tap out excess.
- Preheat oven to 350 degrees F.
- Sift flour, salt, baking powder and baking soda together into a small bowl.
- Stir in wheat germ.
- Beat eggs until very frothy.
- Add oil, maple flavoring and both sugars and beat until very light and sugar is more or less dissolved.
- This takes awhile.
- You'll need an electric mixer.
- With mixer on low speed, gradually add the dry ingredients.
- Dust nuts lightly with flour.
- Add them along with the zucchini and blend gently into the batter with a rubber spatula.
- Pour into prepared pans.
- (I like the pyrex glass ones best for quick breads.) Sprinkle with sesame seeds.
- Bake for about 1 hour until top of the bread springs back when lightly touched.
- Cool on wire rack for about a half hour.
- When ready to remove from pans, slide a knife gently around the edges of the pans to loosen bread.
- Easy does it.
- Slide the bread out and allow to cool completely on the bread board.
- Cover loosely with a light towel or piece of plastic wrap to keep from drying out.
ZUCCHINI WHEAT GERM COOKIES
Since I have an abundance of zucchini in my garden I experiment around and try different recipes that use zucchini. I tried these lately and these are good. In case you are wondering sucanat is unrefined sugar.
Provided by Kaykwilts
Categories Dessert
Time 30m
Yield 3 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly grease cookie sheet. Mix sucanat, butter, milk, vanilla and egg in large bowl. Stir in flour, wheat germ, baking powder, cinnamon, salt and nutmeg. Fold in zucchini raisins, and nuts.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Bake 12 - 15 minutes or until light brown.
Nutrition Facts : Calories 999.4, Fat 61.2, SaturatedFat 32.8, Cholesterol 201.1, Sodium 846.3, Carbohydrate 96.5, Fiber 17.4, Sugar 9.1, Protein 27.3
ZUCCHINI WHEAT GERM SNACKERS
A good way to use up the extra zucchini in the fall months. This is from a WalMart staff cook book. A healthy cookie.
Provided by Dorel
Categories Drop Cookies
Time 29m
Yield 36-48 .cookies
Number Of Ingredients 14
Steps:
- Cream margarine and add sugar.
- Beat in egg and lemon peel.
- Add dry ingredients alternately with milk.
- Add zucchini and raisins.
- Drop by spoonfull onto greased cookie sheet (if using non stick pans omit grease).
- Bake at 375 degreesF for about 14 minutes.
Nutrition Facts : Calories 106.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 6.6, Sodium 99.7, Carbohydrate 15.1, Fiber 0.8, Sugar 7.2, Protein 1.9
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