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Wheat germ is good for more than just breakfast

By a staff writer of The Christian Science Monitor / April 4, 1984



If you are a newcomer to wheat germ cookery, you might think of it as a breakfast cereal and nothing more. But like many cereals and grains it has many interesting uses.

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It is especially good in the bread and cake categories, which include rolls, pancakes, waffles, and muffins.

Here is a recipe that could be called a coffeecake or a banana bread, but is described well when it's called a snack ring. Especially attractive when made in a mold, it needs no icing.

A slice or two is delicious for breakfast, plain or toasted, and it's marvelous as a snack with milk or with a hot or cold beverage. It also makes a satisfying, simple dessert. Wheat Germ Snack Ring 1/2 cup shortening 1 cup sugar 2 eggs 1 cup mashed banana (about 2 medium) 1 tablespoon lemon juice 1 cup regular wheat germ 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt Wheat germ to coat pan Beat together shortening and sugar until fluffy. Beat in eggs. Mash bananas with fork and mix with lemon juice. Blend banana and wheat germ into batter. Mix together flour, baking powder, and salt, and add.

Grease a 6-cup ring or turban mold and sprinkle with about 2 tablespoons wheat germ. Turn batter into mold, smoothing top.

Bake in 350-degree F. oven 50 to 60 minutes or until cake tests done. Cool in pan on rack 5 minutes then turn out onto rack and serve.