Other recipes (part 1)

Baby Smoothie Recipes - Smoothies for baby provide some soothing relief to sore gums as well as healthful nutrition. Use those leftover baby food cubes to make baby smoothies too!
Try these yummy Baby Smoothie Recipes!

WINTER WARMER RECIPES
(These recipes may be adapted to suit younger babies. Leave out "advanced" ingredients and/or substitute others as needed!)

Warm Custard - A British Tradition!

Ingredients:
1 cup heavy cream
3 egg yolks
2 tablespoons sugar
1/2 teaspoon vanilla extract

Directions:
1. Heat the cream gently in a small pan. Whisk the egg yolks, sugara and vanilla extract together in a medium bowl until smooth. When the cream is just coming to the boil, pour it into the egg mixture and whisk well.

Return the mixture to the pan and heat again for another minute or so, whisking all the time until the mixture thickens. Be careful not to overcook or the mixture will curdle! Pour immediately over any hot or cold dessert and enjoy!

Apple Topped with Blueberries and Muesli

Ingredients

2 large apples, peeled and remove seeds - cut into wedges
1 cup frozen blueberries
75g (3/4cup)mixed fruit muesli (crush if needed for older babies)
2 tablespoons maple syrup
50g butter, melted
vanilla yoghurt to serve (optional)

Method
Preheat oven to 200C. Line a baking tray with baking paper.
Lay apple wedges on baking tray and top with raspberries. Sprinkle muesli over, then drizzle with maple syrup and butter.
Bake for 15 minutes, or until tops are golden and fruit tender.
Serve custard apple warm with vanilla yoghurt.

Crockpot Bread Pudding (2 toddler thumbs up from us!!)

INGREDIENTS:
4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional (chopped apples are great too!)
dessert sauce or whipped cream for garnish
PREPARATION:

Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired.

Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve - lovely with Frozen Vanilla Yogurt!

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BAKED PLUM PUDDING
Ingredients:
1/2 cup butter
3/4 cup white sugar
5 eggs
1 cup dried currants
1 cup golden raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish.
Bake in preheated oven 40 minutes, until set.

Old Fashioned Baked Custard

This old fashioned, traditional recipe uses only four ingredients. Make sure the quality of each ingredient is superb for best results.

INGREDIENTS:

3 eggs, beaten
1/4 cup sugar
1/8 tsp. salt
1 tsp. vanilla
2-1/2 cups whole milk (NOT skim)

PREPARATION:

Preheat oven to 350 degrees. In large bowl, mix together eggs, sugar, salt and vanilla until well blended. Add milk and mix with a wire whisk until smooth. Pour into six 6-oz. custard cups. Place cups in 13x9" pan and place in oven.

Fill pan around the cups with about 1" of water, being careful to not splash any water into the custard cups. Bake at 350 degrees for 45-55 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Store leftovers in refrigerator. 6 servings

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Crockpot Baked Custard
From Diana Rattray,

INGREDIENTS:
3 eggs, lightly beaten
1/3 cup granulated sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg
PREPARATION:

In a mixing bowl combine eggs, sugar, vanilla and milk; mix well. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker, and sprinkle with the nutmeg.
Place a rack or ring of aluminum foil in the slow cooker, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the crockpot. Cover and cook on high for 2 1/2 to 3 hours, or until set.
Serves 4 to 6.

OLD FASHIONED PLUM PUDDING (no steaming recipe) from The Governor's Inn, Ludlow VT

Ingredients:
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups sugar
3 eggs
1 cup vegetable oil
1 tsp pure vanilla extract
1 cup buttermilk
1 cup cooked prunes, pitted
1 cup chopped walnuts

Pudding Sauce:
1/2 cup melted butter
1 cup sugar
1/2 cup baking soda
1/4 tsp pure vanilla extract

Instructions:
Preheat oven to 325 degrees. Grease and flour 2 cake pans with tube in center. Sift together flour, salt, baking soda, and cinnamon. Set aside. Mix sugar, eggs, oil, vanilla, and buttermilk. Add flour mixture. Fold in cooked, chopped prunes and nuts. Bake 45 minutes to an hour at 325 degrees in prepared tube pans. When puddings are done, remove from pans, prick all over immediately with a fork and pour pudding sauce over while still hot, pressing sauce into puddings with a spatula. Store puddings in refrigerator. Slice when cold. To serve: bring to room temperature. Serve with brandied hard sauce for Adults if desired. Freezes well.

J&J's Easy Peasy Baked Cod That is Always Eaten
(Ok, so they think that it's chicken!)

3/4 cup milk
2 teaspoons salt
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon ground dried thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons garlic powder (or just shake the container until you are happy with the amount - we use 4 shakes!)
4 Cod fillets - medium to small sized, washed and cleaned of course
1/2 cup butter, melted

In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, thyme, basil, pepper, paprika, and garlic powder . Dip the haddock fillets in the milk, (we prefer milk over egg because we like the coating to gently fall off and create a nice crunchy "topping" to sprinkle over when the fish is finished baking!).

Coat the Cod with the Bread Crumb mix. Place Cod fillets in a
glass baking dish, and drizzle with melted butter.
Bake at 400, on the top rack of the preheated oven until the fish flakes easily, about 15-25 minutes. Keep a good watch and remove from oven once you see the fish flaky!

Cheesy Fish Topping

1 cup bread crumbs
1/2 cup mayo
1/2 cup parmesan cheese
2 shakes of Hot Sauce
1/2 cup of butter (as much as we try to use Olive Oil for this, it's just not tasty and really is downright yucky, use the butter!)
pepper, basil, garlic powder or minced garlic

Toss all ingredients into a bowl and mix. The mixture will be thick yet fluffy. Spread mixture over Cod, Haddock, Tilapia, Flounder (add lemon juice for the flounder!) or even orange roughy (we prefer to prepare orange roughy a different way but it does work with orange roughy!)

Rough Flounder Tilapia Italiano

1/4 cup Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon salt, or to taste
1 pound flounder, orange-roughy, or tilapia fillets (now you understand the title - we love to use Flounder for this recipe)
1/4 cup butter, melted
1 lemon

Lightly olive oil a medium baking pan. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder,basil, pepper, paprika and salt.

Brush both sides of the fillets with butter, and coat with the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and squeeze lemon juice over them.
Bake at 400 degrees in preheated oven 10 to 15 minutes, or until the fishgets flaky.

Oatmeal Cod

INGREDIENTS
1/2 cup olive oil and 1/2 vegetable oil for frying
1 egg, beaten
1/3 cup milk
4 Cod fillets
2 tablespoons all-purpose flour for coating
2 cups quick-cooking oats
Garlic powder, paprika, salt and pepper to your taste

Warm oil in a large skillet over medium-high heat. Whisk together egg and milk until a bit frothy then coat the cod fillets with flour; shake off any excess flour!!Dip the cod fillets in the egg mixture then coat cod with the oats.
Fry the cod for approx. 3 minutes on one side then turn over the fillets and fry about 3 minutes more. Drain on paper towels. Season to taste.

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Fish Curry with Coconut Milk
(someone sent this to us but did not include their name. We tried it - YUM!)

2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1 1/2 tablespoons curry powder (use mild or a garam masala spice mix if your baby or Toddler is not used to spices!)
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 pinch salt and pepper to taste
1 (14 ounce) can coconut milk **
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

Three Times Baked Fish
(Grandma's Favorite!)

4 tablespoons olive oil, divided
2 russet potatoes, cut into 1/2 inch slices
salt, garlic and pepper to taste
1/2 cup water
1/2 red bell pepper, chopped
1 leek, bulb only, chopped
1 zucchini, thickly sliced
2 stalks celery, cut into thin 3 inch long slices
4 cloves garlic, minced
1 pound white fish fillets

Lightly oil a shallow, 2 quart baking dish.
In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.

Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt, garlic and pepper.

Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes in a preheated oven to 425 degrees F.

When the above is finished baking, rinse, and cut fish into 1 to 1 1/2 inch cubes, and spread the fish over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. After this step, you may eat!

Easy Peasy Cheesy Cod Bake

1-1/4 pounds cod fillets
2 tablespoons margarine (we prefer butter or olive oil in instances calling for margarine!)
1/4 cup all-purpose flour
1-1/3 cups milk
salt and ground black pepper to taste
1 cup shredded Cheddar cheese

Grease an 8x 12 inch baking dish then bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.

Make a Roux - Melt margarine (butter) in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season the Roux with pinch of salt, garlic, basil and pepper.

Flake the boiled fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
Bake in preheated 350 degrees F oven for 20 to 25 minutes, or until cheese is browned.

Lemon Fish
(we think this is the best recipe for "basic" fish with lemon there is! Thanks to Suzy for sending it to us a while ago!)

1/3 cup butter
2/3 lemon, juiced
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon dried parsley
2 cloves garlic, minced
4 (4 ounce) fillets cod
1 tablespoon and 1 teaspoon lemon pepper

Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.

Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.