Homemade Baby Food Recipes

2 1/4 c Whole wheat flour
1/4 c Corn meal
1/2 ts Salt
2 tb Sugar
1 Egg, beaten
2/3 c Milk

In the food processor or in a large bowl, stir together the flour, corn meal, 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- by 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 extra minutes. Yield: 10-15.

Rubbermaid or Tupperware storage container to fit 1/ 2 roll of Bounty paper towels or blue shop towels
1 1/2 c. distilled water
1 tablespoon white vinegar
2 tablespoons baby oil
1 1/ 2 tablespoons baby bath
1 tablespoon pure aloe vera gel, optional

Cut a regular size roll of either Bounty or Shop towels in half. Remove the inner cardboard tube. Place the half roll into the storage container, with the beginning of the roll at the top. Tuck that underneath the lid, so you can always easily find it. If you have a bottle of aloe vera gel, add a tablespoon of that to this mixture to make it very soothing for sensitive skin. Combine all ingredients - water, vinegar, baby oil and baby bath into a bowl and gently mix well. Don't beat this mixture or it'll get overly foamy.

Pour the liquid mixture over the half roll of paper towels. Let it sit for at least an hour to fully absorb all of the liquid. Then that's it! You've made a batch of baby wipes! Use whenever you'd need a regular baby wipe. To use, simply roll out one sheet of baby wipe and tear off. These will last about three weeks. After that, make a new batch.

1 banana
2 popsicle sticks
vanilla or plain yogurt
graham cracker crumbs or chocolate wafer crumbs

Cut the banana in half.

Push a craft stick into the flat end of each banana half.

Spread the banana halves with yogurt. Then roll them in crumbs.

15 ounces part-skim ricotta cheese
2/3 cup confectioners' sugar
1/2 teaspoon grated orange peel
1/2 teaspoon vanilla extract
2 tablespoons miniature chocolate chips
10 sugar ice cream cones

In a large bowl with electric mixer at low speed, beat ricotta cheese, sugar, orange peel and vanilla extract just until smooth. Stir in chocolate chips. Cover and refrigerate for 30 minutes. To serve, spoon mixture directly into ice cream cones or into a decorating bag without the tip, then pipe into cones.

24 oz Jar MOTTS Cinnamon Applesauce
2 tsp Cinnamon

Heat oven to 250. Line jelly roll pan with tin foil or waxed paper, securing ends with tape if necessary.

In medium bowl, combine all ingredients. Pour into prepared pan; spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in oven 2 to 3 hours until dry. Cut into 8 squares. Carefully remove wrapping. Roll up jelly roll fashion. 8 snacks.

1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 teaspoon vanilla

You need 1 large and 1 small coffee can ( both empty) with lids. Put the ingredients in the small can and mix; put on lid, making sure it is sealed securely. Put the small can inside the large can. Fill the empty space at the sides of the large can with ice cubes-crush if need be. Pour some table salt over the ice. (Add more ice and salt as needed.) Put lid on large can. Now the fun part-roll the can back and forth between two people. Remove the lids every so often. Scrape the frozen ice cream off the sides of the little can and add more ice and/or salt to the larger can. It generally takes about 15 or 20 minutes to freeze-sometimes longer.

Cookie Paint

Yes, this is paint you use to paint cookies before baking. And yes, the cookies are edible when it's all done.

1 egg yolk
1/4 tsp water
food coloring

Mix egg yolk, water and lots of food coloring in a teacup. Use clean paint brush to paint on unbaked sugar cookies. Bake according to cookie directions.

1 box cake mix (any flavor)
24 ice cream cones
Frosting
Toppings: chopped nuts, chocolate sprinkles, colored sprinkles or colored sugar

Follow directions on box for mixing batter. Half fill ice cream cones with batter. Place cones in muffin pans to secure upright position. Bake as directed for cupcakes. Frost when cool. Decorate with toppings. Be creative. Makes 2 dozen.

2 cups hot water
1 Tbs. sugar
1 1/4 oz. envelope active dry yeast
1 Tbs. sugar
5-6 cups all-purpose flour
1 Tbs. salt
2 tsp. canola oil
2 Tbs. baking soda
1 egg
Toppings: coarse salt, cinnamon/sugar, mustard, toasted almond slices, vanilla/sugar icing

Using an electric mixer, fitted with a dough hook, place the hot water in bowl add 1 Tbs. sugar and let dissolve. Sprinkle the yeast over and let it dissolve. Add the flour and salt slowly until combined, about 30 seconds. Continue to beat on medium speed until sides pull away from bowl. If dough is sticky, add more flour. Transfer to floured board and knead 10 times until smooth. Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let rise to double its size. Punch dough down and divide into 16 pieces. Roll one piece of dough at a time to 18" strips. Twist into pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Place pretzels into water and poach one minute. Remove and place onto cookie sheet. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes until golden. To top, spray with water or cooking spray and roll into salt or cinnamon sugar or top with vanilla icing and toasted almond slices.

1/4 cup commercial biscuit mix
4 teaspoons milk

Combine biscuit mix and milk with a fork. Drop by half-teaspoonfuls onto a well greased pan. Bake 10 minutes.

1 cup sugar
3 tablespoons unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable shortening

In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire wisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal. Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or zip lock bags. Seal containers. Label with date and contents. Store in a cool dry place. Use within 12 weeks. Makes 11 packages

To use:

To one container of mix add 4 teaspoons water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Follow directions for childs oven or bake in mom's preheated 375F oven for 12 to 13 minutes. Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a smal plate and remove pan. When cool frost with Children's Chocolate Frosting. if desired. Serves 2 children.

Easy Bake Oven Recipe - Easy Cake Mix

1/4 c. any kind cake mix
1 tbsp. plus 1 tsp. water

Mix together until smooth. Bake in Easy Bake Oven according to Easy Bake Oven instructions

Easy Bake Oven Recipe - Pizza

2 tb All-purpose flour
1/8 ts Baking powder
1 dash Salt
1 ts Margarine
2 1/4 ts Milk
1 tb Pizza sauce
1 1/2 tb Shredded mozzarella cheese

Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove. Makes 1 pizza.

Fun Popcorn Balls

1 cup brown sugar
1/2 cup butter
1/2 cup white corn syrup
1/2 tsp. salt
1/2 tsp. vanilla
4 quarts. popped popcorn

In a medium saucepan, mix all ingredients except the vanilla and popcorn. Cook until mixture reaches 270 degrees, or brittle ball. Take off heat and stir in vanilla. Pour over the popcorn, and stir lightly and quickly to coat. Shape quickly with butter coated hands (important - the butter keeps the syrup from sticking to and burning your hands). Note: If desired, food coloring can be added before cooking.

2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup turbinado sugar (or use regular sugar)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter or margarine, softened
1/4 cup honey
1/2 cup warm water

Preheat the oven to 375 degrees F. Lightly grease a baking sheet or line with parchment. Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal. Dissolve the honey in the warm water. Add to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions. On a floured surface or pastry cloth, roll each ball of dough out to about 3/16-inch thick. With a sharp knife, cut into 2 x 3-inch rectangles. Prick each one all the way through in 3 or 4 places with the tines of a fork. Place the crackers on the prepared baking sheet and bake for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack. Yields 35 to 40 honey grahams.

1 pkg. Jello Berry BLUE jelly powder
1 c Boiling water
2 c Ice cubes
Gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2 hours.

4 pack of pillsbury biscuits in the can
Pizza sauce or regular spaghetti sauce
pepperoni sliced
Mozzarella Cheese
Cooking Spray
Cookie Sheet

Directions: Take the biscuits and place them on a cookie sheet sprayed with the cooking spray, press them a little to make them bigger. Add your pizza sauce or spaghetti sauce, add one slice of pepperoni to each, then top with Mozzarella cheese and bake at 350 degrees, for about 10 to 15 minutes or until bisciuts have risen and the cheese is melted. Cool them for about 5 to 7 minutes and let them pull them apart and add to their plates. Kids love pizza and if given the chance to make it they will eat it alot faster!

Sloppy Joes

1 1/2 lbs. ground beef
1 onion, minced
2 stalks celery, minced
1 12 oz bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt, optional 2 tablespoons sweet pickle relish
1/8 teaspoon freshly ground black pepper

Brown beef with onion and celery until the meat loses its pink color. Drain off fat. Combine meat with remaining ingredients in crock pot. Cover and cook on low for 3-4 hours (or you can simmer this in a pot on the stove). Spoon over toasted buns. Hints: You can do the "browning" ahead of time and refrigerate that mixture until you're ready to throw it in the crock pot! You can make several batches of sloppy joes and freeze them for future use!!

2 Tbsp shortening
1/2 cup sugar
1 egg
1 tsp baking powder
1 1/2 tsp vanilla
1 tsp water
1 1/2 cup baby cereal

Cream shortening and sugar. Ad eggs, baking soda, vanilla, and water. Mix until welll blended. Gradually add baby cereal. Knead until smooth Pat into bars, and bake 20-30 minutes at 300 degrees.

1/2 cup whole wheat flour
1/2 cup unbleached white flour
3 teas. baking powder
1 egg
1 cup whole milk
2 tbls. vegetable oil or melted margarine
2 tbls apple juice concentrate, thawed
1/2 cup applesauce

Combine all ingredients in a mixing bowl and mix until smooth. Coat a griddle with vegetable spray; heat to medium high. Reduce heat to medium, then spoon on batter to make 4-inch pancakes. Heat until the surface bubbles and the bottms are golden brown. Then flip and brown the remaining side. Cool slightly befor serving.