October Recipes

---------------------Apple Recipes--------------------

Hot Cider

Ingredients:
1 tsp. whole allspice
16 whole cloves
4 sticks of cinnamon
1/3 cup brown sugar
1 gallon cider

Directions:
Combine cider and brown sugar in large saucepan.  Put spices in cheesecloth or muslin (tie with string) and simmer in cider and brown sugar mixture.

Or...Combine ingredients in large saucepan and bring to a boil. Reduce heat, cover and simmer 20 minutes. Strain.

Caramel-Apple Pie

Source:  Midwest Living

Ingredients:
1 recipe Piecrust (see recipe below)
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 cups peeled and coarsely chopped Jonathan apples
1/2 cup caramel-apple dip
2 tablespoons milk
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter

Directions:

1. Prepare Piecrust. On a lightly floured surface, roll dough from center to edge into a 12-inch circle. Wrap pastry around a rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of plate. Fold under pastry; crimp. Don't prick pastry.

2. For filling, in a large bowl, combine granulated sugar, the 1/4 cup flour, and the cinnamon. Add the apples and toss to coat. Transfer to pastry-lined pie plate. Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over apples.

3. In a mixing bowl, combine the 1 cup flour and the brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent over browning. Place on a baking sheet.

4. Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack. Makes 10 servings.

Piecrust: In a medium bowl, cut 1/3 cup butter into 1-1/4 cups all-purpose flour with a pastry blender until pieces are the size of peas. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Repeat moistening the dough, using 3 tablespoons more milk (1 tablespoon at a time), until all the dough is moistened. Shape into a ball.

Apple Cranberry Crisp
Source: Better Homes and Gardens
 

Ingredients:
5 cups thinly-sliced peeled apples
1 cup cranberries
2 tablespoons granulated sugar
1/2 cup quick-cooking rolled oats
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons margarine
1/2 cup vanilla or lemon nonfat yogurt
 

Directions:

1. In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate.

2. In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly. Sprinkle oat mixture evenly over apple mixture.

3. Bake in a 375 degree F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt. Makes 6 servings.

Shrunken Heads
Source:  Better Homes and Gardens

What a perfect treat to serve at your next Halloween Party.  The kids will love it!

Ingredients:
8 medium apples
8 wooden craft sticks
Butter
1 cup coarsely chopped nuts, such as pecans, walnuts, or peanuts
21 ounces (about 75) vanilla caramels or chocolate caramels, unwrapped
3 tablespoons water
6 ounces vanilla-flavor candy coating
2 teaspoons shortening
Desired candies for decoration, such as licorice, candy corn, gumdrops, candy-coated chocolate pieces (optional)
Tubes of writing gel decorating icing
Canned frosting

Directions:

1. Wash and dry apples. Remove stems. Insert one wood stick into the stem end of each apple. Place apples on a buttered baking sheet. Place chopped nuts in a shallow dish; set aside.

2. In a heavy medium saucepan, heat and stir the caramels and water over medium-low heat just until caramels are melted.

3. Dip each apple into hot caramel mixture, spooning caramel evenly over apple. Allow excess caramel to drip off. Briefly set bottoms of apples in chopped nuts.Set apples on prepared baking sheet and let stand about 30 minutes or until firm.

4. In a heavy, small saucepan, heat and stir the vanilla-flavor candy coating and shortening over low heat just until mixture is melted. Holding apples over the saucepan, spoon the melted candy coating evenly over the tops of the caramel-coated apples. Return to baking sheet and let stand about 30 minutes or until firm.

5. Decorate the apples to resemble faces or monsters using desired candies and writing gel. Use writing gel or canned frosting to attach candies to dipped apples. Makes 8 medium apples.

Make-Ahead Tip: Prepare apples as directed. Cover and chill for up to two days.

Apple Butter
Source:  Better Homes and Gardens

Ingredients:
4-1/2 pounds tart cooking apples (about 14 medium apples)
4 cups apple cider or apple juice
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions:

1. Wash, core, and quarter apples. In an 8- or 10-quart Dutch oven or kettle combine apples and cider or apple juice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until apples are very tender, stirring occasionally to prevent scorching.

2. Place a food mill over a large bowl. Ladle the cooked apples and the cooking liquid into the food mill and press the mixture into the bowl. If you don't have a food mill, place a large sieve over a large bowl. Use the back of the spoon to press the mixture into the bowl. Measure 9-1/2 cups of this mixture. If you have leftover apple mixture, simply chill and serve as applesauce.

3. Return the 9-1/2 cups of the mixture to the Dutch oven. Stir in the sugar, cinnamon, allspice, and cloves. Bring this mixture to boiling then reduce the heat. Cook, uncovered, over very low heat, about 1-1/2 hours or until the mixture is very thick. The mixture should be the consistency of very thick applesauce. Stir often to prevent the mixture from sticking to the bottom of the Dutch oven.

4. To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar. Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp towel. (Any food left on the rim will prevent a perfect seal.) Position the prepared lid and screw band on the jar andtighten according to the manufacturer's directions.

5. Place each jar into boiling water in hot-water canner as it is filled. Place the jars so they do not touch one another. Cover the canner. Begin processing time when the water returns to boiling. Process in a boiling-water canner for 10 minutes for pints or 5 minutes for half-pints. Remove jars from canner; cool on wire racks. Makes 4 pints or 8 half-pints (fifty-six, 1-tablespoon servings).

Tip: When the jars have cooled, press the center of each lid to check the seal. Ifthe dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. Unsealed jars should be stored in the refrigerator and used within 2 weeks. Label the sealed jars with content and date. Store in a cool, dry place for up to 1 year.

Freezer directions: Place Dutch oven or kettle in a sink filled with ice water to cool apple butter. Spoon cooled mixture into freezer containers, leaving 1/2-inch headspace for wide-top containers or 3/4-inch headspace for narrow-top containers. Seal, label, and freeze for up to 10 months.

Baked Breakfast Apples
Source:  Better Homes and Gardens

Ingredients:
2 medium apples, cut into bite-size pieces
2 tablespoons snipped, pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola cereal

Directions:

Combine apples and dates in two individual casseroles. Sprinkle cinnamon over fruit mixture. Pour half the apple juice over each apple mixture. Cover and bake in a 350 degrees oven for 20 to 25 minutes or until apples are slightly tender. Stir spreadable fruit and dollop atop apple mixture; sprinkle with granola. Serve warm. Makes 2 servings. 

Microwave directions: Combine apples and dates in two individual microwave-safe casseroles. Sprinkle with the cinnamon. Reduce apple juice to 1/4 cup; divide evenly between casseroles. Micro-cook, covered, on 100 percent power (high) for 3 to 4 minutes or until apples are slightly tender. Stir spreadable fruit; dollop on top of apples in the casseroles; sprinkle with granola. Serve warm. 

Saucy Apple Pork Roast
Source:  Better Homes and Gardens

Ingredients:
1  3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground black pepper
3 medium apples, cored and cut into wedges 
1/4 cup apple juice or apple cider
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons dry mustard

Directions:

1. Trim fat from meat. Cut small slits (about 1/2 inch wide and 1 inch deep) in meat; insert a piece of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325 degree F oven about 2 hours or until meat thermometer registers 155 degree F. 

2. Meanwhile, in a large bowl combine apples, apple juice, brown sugar, lemon juice, and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting. 

3. Transfer meat to a serving platter. Cover loosely with foil; let stand for 10 minutes (the meat’s temperature will rise 5 degree F during standing). 

4. Remove the rack from roasting pan. Stir the apple wedges into pan juices. Cut the meat into slices. Serve the meat with apple mixture. Makes 10 to 12 servings. 

Autumn Fruits with Cinnamon Custard
Source: Better Homes and Gardens

Ingredients:

2/3 cup white vermouth, apple cider, or apple juice
6 pears, quartered lengthwise*
6 apples, halved crosswise*
3 whole star anise
3 tablespoons sugar
1 recipe Cinnamon Custard

Directions:

1. In a large skillet cook vermouth or apple cider over low heat just to boiling. Carefully add pears, apples, and star anise to the hot liquid. Sprinkle sugar over fruit. Cook fruit mixture, covered, for 5 minutes or until the fruit is just tender. 

2. To serve, using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls. Discard poaching liquid. Drizzle fruit with Cinnamon Custard. Makes 6 servings. 

Cinnamon Custard: In a small, heavy-bottomed saucepan combine 1 beaten egg, 2/3 cup milk, and 4 teaspoons sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in 1/2 teaspoon vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature to serve. 

*Note: Core fruit, if desired. 

Autumn Apple Fritters
Source: Better Homes and Gardens

Ingredients:
2 tart, medium cooking apples, such as Jonathan or Granny Smith
2/3 cup all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon baking powder
1 egg
1/2 cup milk
1 teaspoon cooking oil
Shortening or cooking oil for deep-fat frying
Powdered sugar (optional)
Cinnamon sticks (optional)

Directions:

1. Core apples and cut each apple crosswise into 6 slices. Set slices aside. 

2. In a large bowl combine flour, the 1 tablespoon powdered sugar, the lemon peel, and baking powder. In a medium bowl use a wire whisk or rotary beater to beat egg, milk, and the 1 teaspoon cooking oil until combined. Add egg mixture all at once to flour mixture; beat until smooth. Using a fork, dip apple rings into batter; drain off excess batter. 

3. Fry 2 or 3 fritters at a time in deep hot fat (365 degrees F.) for 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining fritters. Sprinkle warm fritters with sifted powdered sugar, if desired. Cool on wire racks. To serve, thread fritters onto cinnamon sticks, if desired. Makes 12 fritters. 

Nutty Apple Salad
Source: Better Homes and Gardens

Ingredients:
Romaine leaves
9 cups torn mixed greens
1 small tart green apple, cored and cut into wedges
1 small red apple, cored and cut into bite-size pieces
3 tablespoons cider vinegar
3 tablespoons olive oil
1/4 teaspoon pepper
1/8 teaspoon salt
1/3 cup mixed nuts, toasted

Directions:

1. Lay several romaine leaves on a large platter. Top with the torn greens and apples. 

2. Combine cider vinegar, olive oil, pepper, and salt in a small screw-top jar. Place lid on jar and shake dressing well. Drizzle dressing over salad. Sprinkle with nuts. Makes 8 to 10 servings. 

---------------------Pumpkin Recipes--------------------

Pumpkin Bread

3 cups sugar
1 cup oil
3 eggs
2 cups pumpkin
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 cup pecans, chopped

Mix together sugar, oil, eggs, pumpkin, and vanilla in a large bowl. Combine dry ingredients in a separate bowl, add to pumpkin mixture, and stir well. Then add nuts. Bake in 2 loaf pans or coffee cans in a 350F degree oven for 1 hour 10 minutes.

This bread is always a hit!

Pumpkin Ice Cream

1 gallon vanilla ice cream
2 teaspoons pumpkin pie spice

Icing:
6 cups whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
6-7 drops red food coloring
5-6 drops yellow food coloring
1/2 banana
chocolate syrup

Prepare this recipe the night before the party. Chill two 1/2 gallon freezer bags. Than put each freezer bag in a bowl. Let the ice cream soften a little, then scoop half the ice cream into each freezer bag and sprinkle pumpkin pie spice on top of ice cream. Freeze overnight. Chill a large bowl and beat together whipping cream, sugar, vanilla, and food coloring to make a pumpkiny orange color. Refrigerate icing.

The next day remove ice cream from bags and place on a clean surface. Form into a pumpkin shape. Place it on a cookie sheet. Spread the orange icing around the ice cream. Use a spatula to make the pumpkin ridges. For the stem, take half a banana, dip it in chocolate syrup, and stick on top of the pumpkin.

Put the ice cream pumpkin in the freezer until ready to serve. Then transfer it to a serving tray. You can make jack-o-lantern eyes, nose, and mouth out of Halloween candies, too. Serve with chocolate syrup.

Flap Jack-o'-lanterns
Source: FamilyFun

2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 tsp. pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tbsp. melted butter plus 1 tbsp. for frying
1/2 cup cooked and mashed pumpkin or canned pumpkin

Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.

Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.

Pumpkin Biscuits
Source: FamilyFun

2 1/2 C all-purpose flour
3 TB packed light brown sugar
1 TB baking powder
1/2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp cinnamon
1/4 tsp ground ginger

1/2 C unsalted butter, chilled and cut into thin slices
1 15 oz. can unsweetened solid packed pumpkins

Preheat the oven to 400 degrees. Grease a cookie sheet or line it with a piece of parchment paper.

In a large bowl, stir the flour, brown sugar, baking powder, salt and spices. (You may need to crumble in the brown sugar with your fingers.) With a pastry blender or two knives, cut in the butter until the mixture looks like cornmeal. Stir in the pumpkin, and mix until a soft dough forms.

On a well-floured surface, with well-floured hands, pat out the dough to 1/2-inch thickness. Using a floured, sharp knife, cut out 2-inch-square biscuits. Place them on the cookie sheet, and put it on the middle rack of your oven. Bake the biscuits for 15 to 20 minutes (because they're already brown, you may need to break one open to see if they're done). Serve hot or at room temperature. Makes 16 to 18 biscuits.

Pumpkin Cheesecake Pie
Source: Family Fun

9-inch graham cracker crust
2 8 oz pkgs cream cheese, at room temp
1/2 cup granulated sugar
2 eggs
1 cup canned pumpkin pie filling

Preheat the oven to 350 degrees, with the rack in the center position.

Place the cream cheese and sugar in a mixing bowl or in the work bowl of a food processor fitted with the metal blade. Process or use a handheld mixer to blend the two ingredients until they are smooth. Add the eggs, pumpkin pie filling, cinnamon, nutmeg and vanilla, and mix or process until smooth. If you are using the mixer, take care not to beat too much air into the batter, as this will cause it to rise during baking and then fall and crack when it cools.

Pour the mixture into the crust, and bake the pie for 30 minutes or until the top looks dry, with only a small damp spot remaining in the center. Cool completely before serving, refrigerating or freezing. Makes 8 servings.

Kid Approved Meals

Worms & Eyeballs
Ingredients:
1 Package of Ramen Noodles
A can of peas
Serving Size : 2
Follow the directions on the package of Ramen Noodles. After cooking strain water out of ramen noodles & add cooked peas.

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Puzzle Sandwich
Make your child's favorite sandwich with peanut butter, jelly, honey, tuna,
cold meat or other favorite. Cut the sandwich into several pieces & allow your child to piece it back together.

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A Good Egg
Ingredients:
2 Boiled Eggs
1/2 teaspoon of Butter
SaltCrush the boiled egg with a fork.  Add Butter & Salt.  Best when served
warm.

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Worms in Dirt
1 bag of gummy worms
Plastic cups (preferably clear)
crushed Oreo cookies.
Pour crushed Oreo cookies into individual plastic cups.
"Bury" worms in the crushed Oreo cookies. Serve.

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Goofy's Slurpin' Slurpee
4 cup ice cubes
1 1/2 - 2 cup water
1 pkg. Kool-Aid unsweetened drink-mix (any flavor)
3/4-1 cup sugar
Place all ingredients into a blender, water first. Blend on low speed,
gradually walking the speed up to high. Blend 1-3 minutes. Serve
immediately.

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Max's Mambo Marshmallows
1 pkg. large marshmallows
1 tub ready-made chocolate frosting
Put frosting in glass bowl. Melt in microwave for 1 minute; stir;
continue to heat at 30 second intervals until completely melted. Poke
toothpicks into marshmallows and dip into melted frosting. Cool on wax
paper.

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PJ's Peanutty Banana Sandwich
2 slices of bread
1 banana, peeled and cut into slices
1 tbsp. peanut butter
Spread peanut butter on both slices of bread. Top with banana slices and
cut sandwich into quarters. Pete's Grump-buster Crazy Cake
2 (29 oz.) cans sliced peaches w/ juice
1 package yellow cake mix
1 C. chopped walnuts or pecans
1/2 C. melted butter
Preheat oven to 350°. In baking pan, layer the ingredients in order. Bake for 1 hour.back to top

Recipes for Babies

Green Beans - Age 4 Months
Top, tail, remove any stringy beans and cut into 100g(4oz) beans diagonally into thin slices. Steam them until tender(approx 8-10 minutes), then put in a blender and process. Add a little boiled water or baby/breast milk to make a smooth puree. You can use any variety of green beans but smaller, younger ones are more tender. When your baby gets older, green beans make great finger foods

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Baby Teething Crackers
2 1/4 cups whole wheat flour
1/4 cup cornmeal
1/4 teaspoon salt
2 tablespoons granulated sugar
1 egg, beaten
3/4 cup milk (try a little less first)
Preheat oven to 325 degrees F.
In food processor or in large bowl, stir together the flour, cornmeal, salt and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball.
On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1 1/2 x 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few minutes.
Yields 10 to 15.

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Baby Jigglers
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 gelatin 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 puréed. Don't over process or this will become foamy. Pour into an 8-inch square or loaf pan and chill until firm. Cut into squares and serve.

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Carrot Puree
1 carrot
1/4 teaspoon sweet butterScrub the carrot thoroughly and chop into pieces. Put into a small saucepan and cover with plenty of water. Boil until the carrot is very tender and mushy (about 30 minutes).Place the carrot in a blender or food processor and add the butter and a little bit of the cooking water. Blend until smooth.

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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.

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Banana Farina
1 small ripe banana
1 cup unsweetened applesauce
2 cups Cream of Wheat farina
2 1/2 cups water
1 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.

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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 yeast
1/4 cup granulated sugar
1/4 cup melted butter
1/4 teaspoon salt
1/2 teaspoon ground anise (or cinnamon)
3 unbeaten eggs
3 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.

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Chicken and Rice
For 10 months or older.
1/4 pound ground chicken*
1/2 cup peeled and chopped zucchini
1/2 cup sweet potato, peeled and chopped
1/4 cup frozen, fresh or canned corn
1/2 teaspoon parsley
1 cup long grain, enriched rice
3 cups waterBoil 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.

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Pedialyte Substitute
1/2 teaspoon table salt
1/4 teaspoon salt substitute
1/2 teaspoon baking soda
2 tablespoons granulated sugarMix 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.

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Toddler Slushies
For 18 months or older.
IceFruit juice or juice concentrate
Crush 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.

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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.

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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 flourBeat 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.

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Rice Pudding
For 6 to 9 months.
1 cup cooked rice
1 cup warmed milk
Couple drops vanilla extract
1 tablespoon granulated sugarCombine all ingredients. Cook very gently for 10 minutes until the rice is heated through. Check the temperature before serving.

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Chicken Stew
For 10 months and older.
1 medium potato, peeled and chopped
1 cup water
1/4 pound ground chicken (may use boneless breast
    cut into cubes if it will be puréed)
1 carrot, peeled and chopped
1/2 cup yellow squash or summer squash,
    peeled and chopped
1/4 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.

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