Oster 4096-009 Baby Food, Quick Breads, Cup 125 mL cooked rice, Egg whites, Cup 200 mL sugar

Baby Food

CANNED OR FRESH FRUITS

3/4 cup (200 mL) cooked fruit

2 teaspoons (10 mL) fruit juice or water

Put ingredients into blender container. Cover and process at ON until smooth. Test for smoothness and process again if necessary.

MEATS OR VEGETABLES

1/2 cup (125 mL) cubed, cooked meat or vegetable

4 – 6 tablespoons (60 – 90 mL) milk, formula or other liquid

Put ingredients into blender container. Cover and process at ON until smooth. Test for smoothness and process again if necessary. (Add full amount of liquid for very young babies; decrease amount as baby grows older.)

MEAT AND VEGETABLE DINNER

1/2 cup (125 mL) cubes, cooked beef or chicken 2 tablespoons (30 mL) cooked vegetables

(carrots, peas, spinach, celery, squash) 1/2 cup (125 mL) milk

1/2 cup (125 mL) cooked rice

Put all ingredients into blender container. Cover and process at ON until thoroughly pureed. Heat before serving.

YIELD: 2 – 3 SERVINGS

Quick Breads

CARROT BREAD

1-1/2 cups (375 mL) all-purpose flour 1-1/2 teaspoons (7 mL) baking soda 1-1/2 teaspoons (7 mL) cinnamon 1/2 teaspoon (2 mL) salt

1 cup (250 mL) pecans

2 eggs

1 cup (250 mL) vegetable oil 3/4 cup (200 mL) sugar

1 teaspoon (5 mL) vanilla extract

1-1/2 cups (375 mL) carrot pieces, cut in 1-inch (2.5 cm) pieces

Preheat oven to 350°F (180°C). Grease a 9x5x3-inch (23x13x8 cm) loaf pan.

Sift flour, baking soda, cinnamon and salt into large mixer bowl. Set aside.

Blender-chop nuts. Add to dry ingredients. Put eggs, oil, sugar and vanilla extract into blender container. Cover and process at ON until carrots are finely chopped. Pour over dry ingredients and mix only until dry ingredients are moistened.

Pour into prepared pan and bake 1 hour or until toothpick comes out clean. Cool 5 minutes in pan, then turn out on cake rack and cool completely.

YIELD: 1 LOAF

CRANBERRY NUT BREAD

1-1/4 cups (300 mL) all-purpose flour 3/4 cup (200 mL) whole wheat flour

1-1/2 teaspoons (7 mL) baking powder 1/2 teaspoon (2 mL) baking soda

2 egg whites

3/4 cup (200 mL) orange juice 1/4 cup (50 mL) vegetable oil thin outer rind of orange

3/4 cup (200 mL) sugar

1 cup (250 mL) cranberries 1/2 cup (125 mL) nuts

Preheat oven to 350°F (180°C). Grease a 9x5x3-inch (23x13x8 cm) loaf pan. In a large mixer bowl combine flours, baking powder, baking soda and set aside. Put egg whites, orange juice, oil, rind, and sugar into blender container.

Cover and process at ON until rind is finely grated. Stop blender, add cranberries and nuts. Cover and process 2 times at PULSE. Pour over dry ingredients and mix only until dry ingredients are moistened. Pour into prepared pan and bake 50-55 minutes or until toothpick comes out clean.

YIELD: 1 LOAF

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