(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.Show:=A0
>From Martha's Kitchen Episode:=A0For the Kids
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 1/4 cups or about 48 cubes
4 pounds apples (skins on), washed, cored, and cut into 1-inch
pieces
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.
Other Recipes from this Episode
Pear - BabyfoodPlum - BabyfoodPear Plum Combination - BabyfoodSweet
Potato - BabyfoodGreen Beans - BabyfoodCarrots - BabyfoodWhoopie Pies
~~
Pear - Babyfood
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.Show:=A0
>From Martha's KitchenEpisode:=A0For the Kids
3 pounds pears, washed, peeled, cored, and cut into 1-inch pieces
Simmer pears, covered in a large saucepan with 1/3 cup water until
tender, 5 to 10 minutes. Drain; reserve cooking liquid. Transfer pears
to a blender. Working in small batches, blend until smooth. Add reserved
liquid if needed. Pass through a fine sieve for a smooth texture. For a
coarser texture, mash with a fork. Fill 1/4-cup plastic containers or
ice cube trays with puree.
Other Recipes from this Episode
Applesauce - BabyfoodPlum - BabyfoodPear Plum Combination - Babyfood
Sweet Potato - BabyfoodGreen Beans - BabyfoodCarrots - BabyfoodWhoopie
Pies
~~
Plum - Babyfood
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.Show:=A0
>From Martha's KitchenEpisode:=A0For the Kids
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 cups or about 30 cubes
2 pounds ripe plums, pitted and quartered
Simmer plums, covered in a large saucepan with 1/4 cup water until
tender, about 10 minutes. Transfer plums to a blender. Working in small
batches, blend until smooth. Add up to 1/3 cup boiled and cooled water
if needed. Pass mixture through a fine sieve for the smoothest texture.
Fill 1/4-cup plastic containers or ice cube trays with puree. Use same
method for peaches, apricots, and other stone fruits.
Other Recipes from this Episode
Applesauce - BabyfoodPear - BabyfoodPear Plum Combination - Babyfood
Sweet Potato - BabyfoodGreen Beans - BabyfoodCarrots - BabyfoodWhoopie
Pies
~~
Pear Plum Combination - Babyfood
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.Show:=A0
>From Martha's KitchenEpisode:=A0For the Kids
Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: about 3 cups or about 30 cubes
1 1/2 pounds pears, washed, peeled, cored, and cut into 1-inch
pieces
1 1/2 pounds ripe plums, pitted and quartered
Simmer pears and plums, covered in a large saucepan with 1/3 cup water
until tender, about 10 minutes. Drain; reserve cooking liquid Transfer
fruit to a blender. Working in small batches, blend until smooth. Add up
to 1/3 cup boiled and cooled water if needed. Pass mixture through a
fine sieve for the smoothest texture. Fill 1/4-cup plastic containers or
ice cube trays with puree. Use same method for other fruits
combinations.
Arrange sweet potatoes on a steamer rack in a large pan over 1-inch of
water. Cover and bring to a boil. Reduce heat. Steam until tender; about
12 minutes. Pulse in a food processor or pass through a food mill fitted
with a medium disk. Add formula, breast milk, or boiled and cooled water
as needed. Fill 1/4 cup plastic containers or ice cube trays with puree.
Use same method for new or baking potatoes and any winter squash.
Other Recipes from this Episode
Applesauce - BabyfoodPear - BabyfoodPlum - BabyfoodPear Plum Combination
- BabyfoodGreen Beans - BabyfoodCarrots - BabyfoodWhoopie Pies
~~
Green Beans - Babyfood
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
Show:=A0From Martha's Kitchen Episode:=A0For the Kids
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 2 2/3 cups or about 24 cubes
2 pounds green beans
Arrange beans on a steamer rack in a large pan over 1-inch water. Cover
and bring to a boil. Reduce heat. Steam until tender; about 8 minutes.
Plunge beans into cold water to stop the cooking. Pulse in a food
processor or pass through a food mill fitted with the medium disk. Add
formula, breast milk, or boiled and cooled water as needed. Fill 1/4 cup
plastic containers or ice cube trays with puree. Use same method for
green peas.
Other Recipes from this Episode
Applesauce - BabyfoodPear - BabyfoodPlum - BabyfoodPear Plum Combination
- BabyfoodSweet Potato - BabyfoodCarrots - BabyfoodWhoopie Pies
~~
Carrots - Babyfood
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved.
Show:=A0From Martha's Kitchen Episode:=A0For the Kids
1 1/2 pounds organic carrots, peeled if not organi, and cut into 1-inch
pieces
Arrange carrots on a steamer rack in a large pan over 1-inch water.
Cover and bring to a boil. Reduce heat. Steam until tender; about 12
minutes. Plunge carrots into cold water to stop the cooking. Pulse in a
food processor or pass though a food mill fitted with the medium disk.
Add formula, breast milk, or boiled and cooled water as needed. Fill
1/4-cup plastic containers or ice cube trays with puree.
Other Recipes from this Episode
Applesauce - BabyfoodPear - BabyfoodPlum - BabyfoodPear Plum Combination
- BabyfoodSweet Potato - BabyfoodGreen Beans - BabyfoodWhoopie Pies
~~
Whoopie Pies
(c)2003 Martha Stewart Living Omnimedia, Inc. All Rights Reserved
.Show:=A0From Martha's Kitchen Episode:=A0For the Kids
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoon pure vanilla extract
1 recipe Seven Minute Frosting, recipe follows
Heat oven to 400 degrees F. Sift together flour, salt, cocoa powder,
baking soda, and baking powder. Set aside. Line 2 baking pans with
silpats (French nonstick baking mats or parchment paper). In the bowl of
an electric mixer fitted with the paddle attachment, cream butter and
sugar until light and fluffy. Add egg,s buttermilk, and vanilla. Beat
until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, scoop cookies onto lined baking pans,
12 cookies per baking pan. Bake for 12 minutes. Remove to a rack to
cool. Repeat with remaining batter. Spread 2 tablespoons of frosting on
the bottom of 24 cookies. Sandwich together with remaining 24 cookies.
Store in an airtight container up to 3 days.
Seven Minute Frosting:
2 large egg whites
1 1/2 cups superfine sugar
2 teaspoons light corn syrup
1/4 teaspoon cream of tartar
5 tablespoons cold water
1/2 teaspoon pure vanilla extract
In a medium heatproof bowl, combine egg whites, sugar, corn syrup, and
cream of tartar with 5 tablespoons of cold water. Place over a pot of
boiling water. Using a hand held electric mixer beat on high for 7
minutes. Remove from heat and add vanilla extract. Continue to beat
until frosting has cooled. Yield: 3 cups.
Other Recipes from this Episode
Applesauce - BabyfoodPear - BabyfoodPlum - BabyfoodPear Plum Combination
- BabyfoodSweet Potato - BabyfoodGreen Beans - BabyfoodCarrots -
Babyfood
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