dm24angel
Happiness
Member since 5/05 34581 total posts
Name:
Donna
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Heres some Toddler Recipes
Was searching tonight for Some recipes and these looked good.
Have not tried any yet.
APPLE BREAKFAST BARS
1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 cup walnuts, chopped
1/2 teaspoon sea salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded
Combine all ingredients. Let stand 10 minutes. Press mixture into 8" x 8" baking dish. Bake at 375? until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack **Freezes Well**
PUMPKIN PANCAKES
1 C whole wheat pastry flour - 3/4 C unbleached white flour
1 Tbs baking powder - 1/2 tsp salt (I omitted)
2 tsp cinnamon -1/2 tsp ground ginger -1/4 tsp allspice - 1/4 tsp
nutmeg
2 eggs
1 C pureed pumpkin or winter squash
1 tsp vanilla
2 C milk
3 Tbs canola oil
Stir (and sift) together all the dry ingredients in a med. size
bowl. In another bowl, beat the eggs with the pumpkin & vanilla.
Beat in the milk & oil until smooth. Add to flour mixture. Cook as usual! These smelled *wonderful* while cooking....like Christmas! SOURCE: "Beyond the
Moon" cookbook by Ginny Callan **Freezes Well**
APPLESAUCE PANCAKES
1 cup flour –
1/4 teaspoon salt –
1 1/2 teaspoons baking powder
1 tablespoon melted butter –
1/2 cup milk –
1 beaten egg
1/2 teaspoon vanilla –
1 1/4 cups applesauce
Sift flour, salt and baking powder into a medium mixing bowl. Combine butter, milk and egg. Stir into dry ingredients. Add vanilla and applesauce; beat well. Spoon batter into a hot, well greased griddle, enough batter to applesauce pancakes about 4 inches in diameter. **Freezes Well**
FRUIT DUTCH BABY These are quick and easy and well loved by every
toddler that has ever been served this!! Apples are the best fruits
to use however peaches and bananas do work nicely as well!
1/3 cup butter or margarine
2 medium apples or 1/2 cup peaches or 1 thinly sliced banana
2 teaspoons cinnamon - 3 Tablespoons sugar
4 eggs - 1 cup milk - 1 cup flour
Preheat oven to 425°F. Put butter into a 3 to 4 quart frying pan and
place in oven to melt. While butter is melting, prepare fruit, then
cut them into thin slices.
Remove the pan from the oven and add cinnamon and sugar to the
melted butter.
Stir in the sliced apples. Return pan to oven for about 3 minutes.
Put the eggs and milk into a blender and whip at high speed for 1
minute. Set the blender to low speed and slowly add the flour until
well blended.
Remove the pan from oven and pour egg batter over the butter and
fruit. Bake for 20-25 minutes or until the pancake is raised and
golden brown. Cut in wedges and dust with powdered sugar. Serve
immediately.
QUICK CHEESY VEGGIE QUESADILLA
1 flour tortilla
2 slices of cheese
chopped cooked veggies
On the tortilla, spread out the veggies then cover with cheese slices
Bake or broil until cheese has melted
If broiling, watch carefully as cheese may burn quickly!
CHEDDAR & VEGGIE PANCAKES From Grafton Village Cheese
2 carrots - 1/4 lb zucchini - 1/4 lb Grafton Cheddar - 6 oz potatoes
2 large eggs
1/4 cup bread crumbs
1/4 tsp salt
dash of cayenne pepper
vegetable oil
Peel carrots and potatoes and grate them, along with zucchini and cheddar cheese into large bowl. Stir in eggs, bread crumbs, salt and pepper.
Heat about 1/2" vegetable oil in a 10" skillet. Pour in 1/4 cup of batter. Press down with spatula and flatten.
Cook until well browned on both sides. Cook as many pancakes at a time as will fit in pan without touching.
As each pancake is done remove from pan and set on plate covered with paper towel to drain.
Serve hot. Makes approximately 12 cakes. Freezes well!
"FAST" VEGGIE PANCAKES
Hodgson Mills Buckwheat Pancake Mix (http://www.hodgsonmill.com/) WE LOVE Hodgson Mills grain and mixes!!
Grated carrots
Grated zucchini
Grated cheese (cheddar, jack, colby - your choice)
Prepare buckwheat pancake mix as directed on the box and add 1/4 cup grated carrots and 1/4 cup grated zucchini
Fry gently in olive oil until done. Freezes and warms well! You can also add ham, turkey, chicken and/or cheese!
Sweet Potato Pockets
This is a great vegetable recipe for picky eaters!
1 small can of your favorite buttermilk biscuit
1 large sweet potato, baked
1/4 cup brown sugar
2 tablespoons melted margarine
1/4 cup white sugar with 1 teaspoon cinnamon mixed into it
Bake a sweet potato much like you would a regular white, baking potato.
I use the microwave because it is faster.
Flatten the biscuits much like you would for a mini-pizza. Cut open the cooked sweet potato and scoop out the pulp. Place it in a bowl. Add the melted margarine and brown sugar. Stir everything up with a fork until smooth. Put 1 to 2 tablespoons of the mixture on 1/2 of the flattened biscuit. Fold over the other half and seal with the tines of a fork. Gently roll the pocket in the white sugar/cinnamon mixture. Bake in a preheated 400 degree oven about 12 minutes or until browned. Be sure to let cool before serving. the center will be hot.
You can change these by adding some pulverized, cooked chicken. Add about 1/4 cup to the sweet potato mixture if desired.
You can also add 2-3 tablespoons of raisins, coconut, or both to the sweet potato mixture. Sometimes I have more filling than biscuits. If this happens, spoon heaping tablespoons of filling onto a cookie sheet and freeze. Transfer the frozen filling to a zip lock bag. You can place a scoop of frozen filling on the next batch you make. It thaws out in the oven.
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