APPLE BABY FOOD
Apple puree is a wonderful first food for baby. Use a sweeter variety of apple instead of a tart variety so that you don't need to add any sugar.
Provided by Anonymous
Categories Everyday Cooking
Time 35m
Yield 15
Number Of Ingredients 1
Steps:
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 5.7 g
BABY FOOD - APPLESAUCE
Make and share this Baby Food - Applesauce recipe from Food.com.
Provided by littlemafia
Categories Apple
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Chop the apples roughly, place in a saucepan and add around an inch of water or unsweetened apple juice.
- Bring to the boil, then lower the heat, cover and simmer gently until the chunks of apple are tender (around 10 mins).
- Don't feel tempted to continue cooking the apple chunks until they resemble applesauce. By the time they LOOK like applesauce, they will be overcooked and watery. Instead, cook to the point where the chunks are tender -- but still look like chunks!
- Remove the chunks of apple from the pan, then puree or mash them as desired.
Nutrition Facts : Calories 143.5, Fat 0.5, SaturatedFat 0.1, Sodium 2.8, Carbohydrate 38.1, Fiber 6.6, Sugar 28.7, Protein 0.7
BABY APPLESAUCE
Buying baby food is as simple as picking the cans and containers off the grocery store shelf, but making it at home can be just as quick and easy. If the puree is too thick, you can thin it with breast milk, formula, or boiled water.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 4 1/4 cups or about 48 cubes
Number Of Ingredients 1
Steps:
- Simmer apples, covered, in a large saucepan with 1/3 cup water until tender, about 10 minutes. Transfer mixture to a blender. Working in small batches, blend until smooth. Pass through a fine sieve. For a coarser texture, pass apples through a food mill, or pulse in a food processor. Fill 1/4-cup plastic containers or ice-cube trays with applesauce.
BABY'S FIRST APPLESAUCE CAKE AND PETIT FOURS
This is from Martha Stewart's Kids magazine. They developed it to be tasty for adults and good for one year olds to eat. You could probably give it to younger babies who are eating solid or sort of solid food, too. I cut this in half and used two 9"x13" pans instead of two 13"x18". The cake ends up being about 8" square with 4 layers or 2 layers. We cut our "half cake" into 16 pieces, so I am estimating 32 pieces for the larger, although I think it would be hard to cut the pieces that small. :) Plus the larger version makes 20 petit fours. Cook time does not include cooling time.
Provided by CraftScout
Categories Dessert
Time 1h5m
Yield 1 cake, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degree F. Oil two 13"x18" rimmed baking sheets; line with parchment paper and set aside.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- Whisk applesauce, oil, maple syrup, vinegar, and apple juice concentrate in another bowl. Add to flour mixture and mix until combined.
- Divide batter between prepared sheets. Bake until pale golden and a cake tester (toothpick if you're not Martha) inserted into the center comes out clean, about 18 minutes.
- Cool in the pans on wire racks 10 minutes, then invert and remove parchment. Reinvert (turn it so pretty top is on top again) onto a large cutting board lined in parchment. Let cool completely.
- Cakes can be stored at this point, wrapped in plastic, overnight.
- Cut a 3" strip off the long (18") side of each cake (for petit fours). Cut remaining portion in half crosswise and trim into four 8" squares (for adult cake).
- For adult cake: Stack square cakes on a square piece of cardboard, spreading Apricot Whip (Recipe #238540) between them (or whatever filling, jam, or frosting you want). Spread a very thin layer of Apricot Frosting (Recipe #238541) on top and sides, smoothing with offset spatula (or use your own frosting, of course). Decorate as you wish.
- For Petit Fours: Trim cake strips to 3"x15". Spread Apricot Whip (Recipe #238540) on one strip; top with remaining strip. Cut into twenty 1 1/2" squares. Top half with squares cut from Soft Apple Slices (Recipe #238883). Pipe dot of frosting onto other half, or decorate in some other manner.
Nutrition Facts : Calories 179.7, Fat 8.6, SaturatedFat 0.7, Sodium 144.6, Carbohydrate 24.7, Fiber 0.6, Sugar 12.2, Protein 1.5
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