• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

"Sprouting" Information

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • ~-----------------------MMMM-------------------SPROU-----------------------
  • ~
  • ~-----------------------INFORMATION----------------------------------------
  • ~
  • You can purchase a sprouting jar (available at most health food
  • stores) or you can make your own. To make your own get a 1/2 gallon clear
  • glass container. Be sure to wash it out well. Cover the mouth with a fine
  • screen and use a rubber band to keep it on. That's it. Really though, the
  • purchased jars are inexpensive and are made just for the purpose.
  • ** How to sprout seeds
  • 1.) Place measured amount of seed, beans, or grain into sprouting jar. Add
  • water and soak overnight following chart recommendations below.
  • 2.) Pour off soak water and place jar mouth down at 45 degree angle for
  • drainage and ventilation between rinsings, then rinse twice a day with
  • fresh cool water.
  • 3.) After sprouts have matured (see chart below) place them in a bowl of
  • water. Seed hulls will float to the top and dprouts will sink. Skim hulls
  • off with your hand and discard them. Gently remove sprouts from bowl and
  • drip drain before storing them in a glass or plastic (closed) container or
  • bag in the refridgerator.
  • 4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect light
  • for two days before harvesting to develop chlorophyll. Use the sprouts in
  • preparing your next meal, in salads and sandwiches.
  • ** Sprouting tip
  • The ideal sprouting temperature is between 65~ and 75~. Sprouts grow
  • best in darkness or indirect light. When sprouted too long some seeds and
  • beans may become bitter. Grains become sweeter on the fourth and fifth day
  • of sprouting. Start new seeds every 3 days for a continuous suppy.
  • ** Sprouting Chart
  • Variety Soaking Time Dry Measure
  • Ready in
  • (hours) QT. 1/2 gal
  • (days)
  • Alfalfa 8 3 TB 6 TB
  • 4-5 Clover 8 4 TB 8 TB
  • 4-5 Mustard 8 1/4 cup 1/2 cup
  • 4-5 Sesame 8 1/2 cup 3 cups
  • 2-3 Sunflower 8 2 cups 4 cups
  • 2-3 Lentils 12 1/2 cup 1 cup
  • 2-5 Mung 12 1/2 cup 2 cups
  • 3-5 Green Peas 12 1 cup 2 cups
  • 2-3 Wheat & Rye 12 1 cup 2 cups 2-3
  • Sprouting info and chart From: Rainbow Acres Natural Foods 13208 Washington
  • Boulevard
  • Los Angeles, CA 90066
  • (Manufacturers of great sprouting jars) Formatted by: Dorie
  • Villarreal


Recipe via Meal-Master (tm) v8.05

Title: "Stained Glass" Cookie Pops for Chanukah
Categories: None
Yield: 12 Servings

1/3 c Vegetable shortening
1/3 c Sugar
1 Egg
3 c Flour (mixed with 1/2 tsp
-baking soda)
1/2 ts Salt, optional
2/3 c Honey
Lollipops or hard candies,
-several colors, crushed
12 Craft sticks

OVEN: 375 Foil lined cookie sheets

Measure first 6 ingredients into the bowl.

Mix til a soft dough is formed. Divide dough into 12 pieces.

OUTLINES FOR COOKIES: Roll the dough between hands making snake shapes
about 1/4- inch thick. Place rope on prepared cookie sheet and form into a
design. (Shapes like dreidles, Jewish stars, etc...)

NOTE: Be sure dough ends are completely pinched together as these will form
the outline of the stained glass picture.

Sprinkle the crushed candies inside the dough outlines, filling the spaces
completely and heaping slightly.

Carefully insert a craft stick into cookie, forming a "lollipop."

Bake in oven for 8 to 10 minutes, watching carefully. Remove cookie sheets
from oven and place on counter to cool.

When cooled, gently peel off foil from each cookie pop. You will have
created a beautiful created a stained glass effect!

Wrap each cookie pop in plastic wrap.

For gift giving, tie with a colorful ribbon.

These cookies can easily be made by children (with careful supervision.)

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