Category: Misc. Baby Food

pureed fruit

Pureed Fruit

1 dessert apple or 1 ripe pear
1 tablespoon water, formula or breast milk

Peel, quarter and core fruit. Thinly slice and put into a small saucepan with water, formula or breast milk. Cover and simmer for 10 minutes until soft.

Press through a sieve or use food processor/blender. Spoon into serving bowl and cool. You can cover and refrigerate for 24 hours or freeze in ice cube trays.

teething sticks

Teething Sticks

2/3 cup milk
4 tablespoons butter, melted and cooled
1 tablespoon brown sugar
1 cup plain, untoasted wheat germ
1 cup whole wheat flour

Beat together the milk, butter and sugar. Stir in the wheat germ and enough flour to make a dough. Knead until smooth and satiny, about 8 to 10 minutes.

Pinch off balls of dough and roll them into sticks about 1/2 inch thick and 4 inches long. Bake on a greased cookie sheet at 350 degrees F for about 45 minutes or until browned and hard.

Yields 20.

vegetable puree

Vegetable Puree

1 potato, 1 parsnip, 1 carrot or 1 turnip
4 to 5 tablespoons formula, breast milk or water

Peel vegetable and dice. Steam for about 10 minutes or until the vegetable is soft. Press through a sieve and mix with liquid. You can use a blender or food processor to pur

creamy pasta with chicken and broccoli

Creamy Pasta with Chicken and Broccoli

For 12 months and older.


  • 3 boneless, skinless chicken breasts
  • 1 tablespoon butter
  • 1 cup white mushrooms, finely diced
  • 1 cup broccoli tops, finely diced
  • 1 cup tomato, finely diced
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon sage
  • 1 cup homogenized milk
  • 1/4 cup chicken broth or water
  • 1/4 cup enriched white flour
  • 1 tablespoon parmesan cheese
  • 1/4 cup grated mild cheddar cheese
  • 4 cups whole wheat pasta, cooked and drained


  1. Dice raw chicken into bite-size pieces, small enough for baby to manage.
  2. Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
  3. In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked (see Fig.1).
  4. Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender (see Fig. 2).
  5. Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
  6. Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce (see Fig. 3).
  7. Add cooked and drained pasta, toss and serve.
  8. For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child

home made organic baby cereal

Home Made Organic Baby Cereal

Using a food processor or blender, blend organic brown rice until it is finely ground, like a flour. Boil some water in a saucepan with a lid, about 2 cups, slowly whisk in about 1/4 cup of the rice flour. Cover and turn down to minimum heat. Stir every 2 minutes for 10 minutes.

This will last in the refrigerator for 2 or 3 days. As your baby gets older, you can begin using all sorts of different grains and then legumes such as brown rice, oatmeal, millet, garbanzo beans and black beans. Just blend into flour and cook.

teething biscuits

Teething Biscuits

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.

vegetable custard

Vegetable Custard

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

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.

apple-pear dessert

Apple-Pear Dessert

2 cooking apples
1 pear
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

fish chowder

Fish Chowder

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.