2 eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
2 to 2 1/2 cups all-purpose flour
Beat eggs and add sugar, vanilla extract and flour. Mix well. Roll dough between two sheets of floured wax paper to 1/4-inch thickness. Cut desired shapes and place on a lightly greased cookie sheet. Let stand overnight for 10 to 12 hours.
Bake at 325 degrees F for 20 minutes.
Source: The Complete New Guide to Preparing Baby Foods – Sue Castle (Bantam Books)
For babies 6-12 months.
1 teaspoon butter or margarine
1 teaspoon whole wheat or enriched flour
1/4 cup hot milk
1 tablespoon nonfat dry milk
1 large egg, beaten
1/2 cup cooked, mashed vegetables
Preheat oven to 350 degrees F. Grease 2 custard cups.
Melt butter in medium-size saucepan over medium heat. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator.
Creamed Chicken and Potato
2 teaspoons margarine
1 teaspoon flour
1/4 cup 2% milk
1/4 cup chicken, cooked, boned and shredded
1/4 potato, baked and diced
1 tablespoon grated Cheddar cheese
Melt margarine in small heavy pan over low heat. Stir in flour, and blend well. Add milk, and stir until smooth.
Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Add Cheddar cheese, and stir until smooth.
2 cooking apples
1 egg yolk
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Dash of ground cinnamon
Peel, remove core and dice the apples and pear into small pieces. Add the lemon juice and water (or apple juice) Simmer on low in a small saucepan until soft, about 20 minutes.
Mash or pur
1 filet of any fish
1/8 cup 2% or whole milk
1 tablespoon melted butter
1/2 teaspoon salt
1/8 cup mashed peas
1/8 cup mashed carrots
1/8 cup mashed potatoes
Cook fish and shred to make sure all the bones are removed. Put all ingredients in blender and blend.
1/2 cup cool water
1 tablespoon agar flakes*
1 1/2 cups fruit juice
1 cup pur
3 medium potatoes
8 ounces spinach
2 large cloves garlic
Peel and cube potatoes. Crush and peel garlic. Cook potatoes, spinach, and garlic with about 1/2 cup water for about 15 minutes over high heat, or until potatoes are soft.
Process all in a blender or food processor until very mushy.
Freeze in ice cube trays overnight, then pop out cubes and store in another container in the freezer.
Yields 20 servings.
This serves one baby for days.
1 envelope unflavored gelatine
1 cup hot milk or soy milk
4 ounces cream cheese
2 cups of any combination of the following:
Shredded cooked zucchini, squash, onions, eggplant,
carrots, green beans, peas, or any other vegetable;
chopped cooked apples, pears, peaches, apricots,
mangoes, plums, berries, or any other fruit
Salt and/or granulated sugar, to taste
2 teaspoons lemon juice, if desired
In a blender or food processor process the gelatine and milk for 30 seconds. Add the cream cheese and lemon juice (if using) and process for 10 seconds. Add the fruits and/or vegetables and blend until thoroughly pur
Lentils and Carrots
1/2 pound dry lentils (sorted for stones and rinsed)
1/2 pound raw baby carrots
1 small onion, minced
4 cups water
In a large saucepan, saut
1 dried apricot
2 tablespoons pure orange juice
1 small ripe mango
1 small ripe banana
Soak apricot in the orange juice, and leave in the refrigerator overnight.
Slice the mango. Remove the pit, then remove the flesh. Peel the banana and dice. Pur