Original Toasted Wheat Germ

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.

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.

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.

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.