More Recipes for Babies

Banana Farina

1 small ripe banana1 cup unsweetened applesauce2 cups Cream of Wheat farina2 1/2 cups water1 teaspoon granulated sugar (optional)Boil water in a medium-size pot. Stir in the farina. Cook until the cereal is thick (about 5 minutes). Remove from the heat and let cool for 15 minutes. Put cereal, banana, applesauce and sugar into a blender. Blend until smooth. If the cereal is not cool enough, let cool. Add cereal to a bowl.


Zwieback Biscuits

For 10 months or older.1/2 cup formula or breast milk (whole milk for babies over 12 months)1 envelope active dry yeast1/4 cup granulated sugar1/4 cup melted butter1/4 teaspoon salt1/2 teaspoon ground anise (or cinnamon)3 unbeaten eggs3 cups unbleached flour (may use white, but it has less nutrients)
Heat the formula or milk until very hot, but not boiling (scald). Set aside and let it cool to lukewarm.
Add yeast to the milk. Stir until well blended and let it rest for 6 minutes.Add the sugar, butter, anise (or cinnamon) and eggs. Stir until well blended. Add enough flour to handle the dough. Knead on floured surface until smooth, adding flour as needed. Let rise in a warm place for 1 hour or until doubled in size.
Roll out dough to 1/2 inch thickness. Cut into strips 1 inch wide, then cut the strips to 3 inches long. Place on a buttered cookie sheet, 1 and a half inches apart. Let rise again for 30 minutes.Preheat oven to 400 degrees F. Bake biscuits for 20 minutes. Set on wire rack to cool.
Makes about 18.


Chicken and Rice For 10 months or older.

1/4 pound ground chicken*1/2 cup peeled and chopped zucchini1/2 cup sweet potato, peeled and chopped1/4 cup frozen, fresh or canned corn1/2 teaspoon parsley1 cup long grain, enriched rice3 cups water
Boil chicken in water for 2 minutes. Add remaining ingredients. Reduce heat, cover and simmer 30 minutes or until vegetables are soft. Mash or purée to serve.


Pedialyte Substitute

1/2 teaspoon table salt1/4 teaspoon salt substitute1/2 teaspoon baking soda2 tablespoons granulated sugar
Mix all in 1 liter of boiled water.
Feed 1 liter daily to supplement the regular nutrition of a baby six months or older with severe diarrhea.

Toddler SlushiesFor 18 months or older.

Ice Fruit juice or juice concentrateCrush ice in blender to make snow. Use an ice cream scoop to shape and pack “snowballs” and place in bowls or use paper cups for easy cleanup. Pour fruit juice or juice concentrate over snowballs.

Vegetable Custard

Source:
The Complete New Guide to Preparing Baby Foods - Sue Castle (Bantam Books)For babies 6-12 months.
1 teaspoon butter or margarine1 teaspoon whole wheat or enriched flour1/4 cup hot milk1 tablespoon nonfat dry milk1 large egg, beaten1/2 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.


Teething Sticks

2/3 cup milk4 tablespoons butter, melted and cooled1 tablespoon brown sugar1 cup plain, untoasted wheat germ1 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.

Rice Pudding For 6 to 9 months.

1 cup cooked rice1 cup warmed milkCouple drops vanilla extract1 tablespoon granulated sugar
Combine all ingredients. Cook very gently for 10 minutes until the rice is heated through. Check the temperature before serving.


Chicken Stew For 10 months and older.

1 medium potato, peeled and chopped1 cup water1/4 pound ground chicken (may use boneless breast cut into cubes if it will be puréed)1 carrot, peeled and chopped1/2 cup yellow squash or summer squash, peeled and chopped1/4 cup prepared barley (prepared according to package directions)Bring chicken and water to a boil. Cook and stir for 2 minutes.Add vegetables. Cover, reduce heat and simmer for 15 minutes.Add prepared barley. Mash or purée, depending on desired consistency. The stew may be seasoned mildly with herbs or salt.