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Thread: Toddler Food Recipes

  1. #19

    Join Date
    Nov 2005
    in a house!


    Cooked Play Dough
    3 cups flour
    1 cup salt
    6 teaspoons cream of tartar
    3 cups water
    3 tablespoons vegetable oil
    Food coloring

    Mix flour, salt, and cream of tartar in a large saucepan. Blend water and oil together in a bowl. Add to the saucepan and cook over medium heat, stirring constantly until it thickens. Add several drops of food coloring until you get the right color. Cook for about five minutes. Take the play dough out of the saucepan and put it on a cutting board or counter and knead for a few minutes. Add flour if it's too sticky.

    This play dough should last around three months if you keep it sealed in an airtight container or plastic ziplock bag. It's so smooth and fun to play with when it's still warm. \

    No Fuss Play Dough

    1 cup cold water
    1 cup salt
    2 teaspoons vegetable oil
    2 cups flour
    2 tablespoons cornstarch
    Food coloring

    In a large bowl, mix together water, salt, oil and a few drops of food coloring. Mix flour and cornstarch and add 1/2 cup at a time, stirring constantly (you may need a little more or a little less than 2 cups flour so make sure you stir in until it is the right consistency). Knead for a few minutes with flour on your hands.

  2. #20

    Join Date
    Nov 2005
    in a house!


    Banana Chocolate Crunch Popsicles
    1 banana
    chocolate syrup
    chopped nuts/choc chips/sprinkles

    Peel banana, place popsicle stick in one end. Dip banana in chocolate syrup and roll in nuts, choc chips or sprinkles. Freeze for 2-3 hours.

    Frozen Juice Pops

    pineapple juice
    orange juice

    Fill plastic popsicle containers with pineapple juice or orange juice or mix the two together. Put popsicle stick on top and freeze for several hours. For fun, add pineapple chunks before freezing. Experiment with different juices. You can also add carbonated water to the fruit juice for a fizzy flavor.

  3. #21


    What about fruit salad kebabs? They could put the fruit on the skewers and then eat. If you want to give them a real treat you could sprinkle a little sugar on them and then grill them (kind of caramlises them).

    muffins - heaps of receipes online or just get a packet mix

    colored hard boiled eggs (boil in water with food dye). Then they can have "soldiers" or egg on toast... could even add food dye to scrambled eggs...

    I have a "receipe" for this play doh type stuff that you make and then the kids make shapes etc and you bake it in the oven. Once it's baked in the oven they can paint and decorate it - makes great ornaments! I remember doing it in Primary School.... I'll just go get the receipe....

    Ok, 2 cups all purpose flour
    2/3 cup salt
    3/4 cup water.
    Combine flour and salt in large bowl. Gradually stir in water until mix forms a ball. Turn onto a lightly floured surface . Kneed for 3-5 minutes or until smooth.
    Once they have made their shapes etc Bake at 150 degrees celcius between 35 and 50 minutes depending on size.
    If they chose to pain it - you will need to varnish it with just a craft varnish... Of course don't let them put anything on or in the doh until after it's baked! They'll have to glue on beads and stuff later. But this is a good thing to do over a couple of days - make it one day and play with the mix. Decorate the next day....

    They could make faces out of salad stuff for lunch - shredded lettuce for hair, cheese strips for eyebrow, rolled ham for mouth....

    something My Gran used to do with me was make a sandwhich (just any old sandwhich) and then we'd cut the bread with a cookie cutter (like a star or gingerbread man).



  4. #22


    i love getting english muffins, putting some tomato paste on them, then letting the kids put whatever they want on them. Xander only eats ham and cheese, but declan puts everything on, then into the over on about 180 until golden brown... even i love these!!

    coconut macaroons -

    1C coconut,
    1/2C sugar,
    1TBSP cornflour,
    1 egg.
    Mix ingredients, make into small biscuits and put into oven on 22*C until light brown. VERY EASY AND YUMMY!!

  5. #23

    Join Date
    Oct 2004
    Outer Eastern Subs - Melb


    There used to be a thread on kids activities somewhere. I'll have a look. It also had an edible playdough which is good for littler kids who might eat the dough and the salty one tastes crap and can make them sick. Not so much for your guests Jane, but for others reading the thread. Let me see if I can find it!

    ETA: here's the dough...

    Edible playdough

    What you need
    Peanut paste
    Milk powder
    Edible food colouring

    What to do
    Younger children often eat regular playdough. If this is happening with your younger child, put away the regular playdough until they are older and can understand not to eat it, and make a batch of edible playdough.

    Simply mix on part of peanut paste to one part of milk powder and half a part of sugar. Double or triple the quantities if you require. Add food colouring if desired.

    And here's the link to the other page. Might give us all some ideas for school holidays...

    Toddler/Kid activities

  6. #24

    Join Date
    Feb 2004


    We make easy as muffins sometimes, had them for lunch today actually!

    You put a tin of creamed corn in a bowl, then fill the tin up with SR flour, then fill it up with grated cheese, mix then bake in muffin tins. EASY! Today we put in some shredded ham & that went down very well

  7. #25

    Join Date
    Dec 2005
    In Bankworld with Barbara


    I make these all the time for lunchboxes and they are great!

    Mini Bacon Cheese and Onion Quiches
    2 bacon rashers finely diced or 1 generous cup of bought diced bacon
    6 eggs
    2 tbs milk
    1 cup grated cheese
    1 medium onion finely diced
    2-3 sheets ready made shortcrust pastry
    Salt and pepper to taste
    1tbs butter

    • Preheat oven to 180 degrees
    • Saute bacon and onions in butter until the onion is caramelised and the bacon brown. Leave to cool
    • lightly grease a 12 hole muffin tin and cut out 9 or 10cm rounds from shortcrust pastry. Place the pastry rounds into the holes.
    • Beat the eggs into a large bowl, add milk and season with salt and pepper to taste.
    • place the bacon and onion into the pastry - about 1.5 teaspoons in each.
    • Top with the egg mixture until 3/4 full.
    • sprinkle with the grated cheese
    • cook in oven for 15 minutes or until cheese melted and golden.
    An alternative to this is to use a 12 hole patty cake tin (the one with the shallow holes) and make party/finger food size ones. You do tend to get more out of this size than the 12 muffin size ones, which are great for lunches.

  8. #26

    Join Date
    Feb 2004


    (from Australian Women's Weekly, Babies & Toddlers Good Food book)

    Apricot Bars

    185gm butter
    2tbs golden syrup
    35gm SR flour
    35gm plain flour (I use wholemeal)
    55gm natural muesli (we like Lowans apricot & almond)
    100gm brown sugar
    75gm chopped dried apricots
    40gm sultanas
    20gm rolled oats
    20gm desicated coconut

    Grease a 20x30cm lamignton pan & line with baking paper.
    Combine butter & syrup in small pan, stir over low heat until butter melts.
    Combine flours, muesli, sugar, apricots, sultanas, oats & coconut together in a large bowl.
    Stir in eggs & cooled butter mixture.
    Press into prepared tin & bake in a moderate oven for 25 minutes.
    Cool in pan then cut into fingers.

  9. #27


    Museli Slice

    2 cups rolled oats
    2 cups puffed grain (millet, corn)
    1/2 cup seasame seeds
    1/2 cup sunflower / pumpkin seeds
    1/2 cup currents / sultanas
    3/4 cup brown sugar (I leave this out or just add a tiny bit)
    4 tablespoons honey (I add a little extra of this)
    4 tablespoons of peanut butter or tahini (I use tahini)
    125g nuttlex

    Combine dry ingrediants - mix
    Put sugar, honey, tahini & nuttelx in saucepan & simmer for 5 minutes
    Add to dry ingredients
    Mix Together
    Press into lamington tin
    Refridgerate until firm & cut into pieces.

  10. #28

    Join Date
    Jan 2005


    Not quite muesli bars, but muesli slice? this one is from SFI



    • 2 cups natural untoasted muesli
    • 1 cup self-raising flour
    • 1/2 cup dried apricots, roughly chopped
    • 1/2 cup sultanas
    • 3/4 cup brown sugar
    • 180g butter
    • 1/4 cup honey
    • 2 eggs, lightly beaten
    • 100g milk chocolate (optional)
    1. Preheat oven to 180?C. Grease and line a 3cm deep, 16cm x 26cm (base) lamington pan. Combine muesli, flour, dried fruit and sugar in a bowl.
    2. Place butter and honey into a small saucepan over low heat. Stir constantly until butter is melted. Cool for 5 minutes. Add butter mixture and eggs to muesli mixture. Stir until well combined.
    3. Spread mixture into prepared lamington pan. Bake for 30 to 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in pan.
    4. Place chocolate (if using) into a small heat-proof bowl over a saucepan of simmering water. Stir with a metal spoon until melted. Spoon chocolate into a small snap-lock bag. Snip corner off bag. Drizzle chocolate over slice. Allow to set before cutting into squares.

  11. #29

    Join Date
    Jun 2003


    This is a healthy recipe found on the ninemsn site...


    Serving size: Serves 10 or more
    Cooking time: Less than 30 minutes


    2 cups rolled oats
    5 'Weetbix', lightly crushed
    1 cup flaked almonds, toasted
    1 cup dried fruit medley
    ? cup honey
    1 cup pineapple juice
    2 egg whites


    Preheat oven to 180?C.

    Grease and line a 20 x 30cm slice tin.

    Place honey and pineapple juice in a small saucepan. Simmer for 5 minutes or until thick and syrupy.

    Combine oats, 'weetbix', almonds and dried fruit in a mixing bowl.

    Add syrup along with egg whites. Mix well and pour into prepared pan.

    Bake for 20-25 minutes.

    Cool slightly before cutting onto bars.

  12. #30

    Join Date
    Aug 2006
    Our house, in the middle of our street


    Hi Cass - here is a recipe i found in the Feedin your Baby and Toddler cookbook (by Annabel Karmels)
    200g sweet potato peeled
    100g pumpkin, peeled
    150g potato
    75g leeks, white part only, finely chopped
    150g mushrooms, chopped
    2 tbsp chopped parsley
    125g bread crumbs
    1/2 teaspoon soy sauce
    1/2 lightly beaten egg
    flour for coating
    vege oil for frying

    1 Grate the sweet potato, pumpkin and potato. Using your hands, squeeze out some of the excess moisture from the grated pulp
    2 In a mixing bowl, combine all the vegies with the parsley, breadcrumbs, soy sauce and beaten egg. season to taste
    3 form the mixture into about 12 walnut sized rissoles. Spread the flour on a plate and use to coat the rissoles lightly.
    4 heat the oil in a large frying pan, add the rissoles and saute over a medium heat for 8-10 minutes, turning occasionally, until golden on the outside and cooked through.

    (these are suitable for freezing)

  13. #31

    Join Date
    Oct 2003
    Forestville NSW


    Vegemite Scrolls

    puff pastry sheets
    grated cheese optional

    Spread vegemite over the top of a puff pastry sheet, add grated cheese if using. Roll up pastry to one long roll. Slice 1 cm off at a time & lay flat on a baking sheet. Bake in the oven for 10-15 minutes on around 180 or until golden brown.

    Alternate fillings:

    pasta sauce & cheese
    Ham & cheese
    spinach & cheese & pasta sauce

  14. #32

    Join Date
    Feb 2004


    Zander will love you for that one Christy Thank you

  15. #33

    Join Date
    Feb 2006



    ive become some what of a pikelet queen lately!!
    there a great sunstitute for sandwiches and not as messy
    i use this baic recipe then add what ever takes my fancy

    1 cup wholemeal s/r flour sifted
    1 tbs sugar
    1 egg
    2/3 cup milk

    things i add include
    grated apple and sultanas
    banana ans sultanas
    grated zunchinni and carrot, cheese

  16. #34

    Join Date
    Feb 2006

    Default eggy bread

    1 egg
    1tbs milk
    mix together, soak one slice of bread for a few minutes, turn over and repeat
    fry in frypan with a little butter til cooked
    cut into fingers!

    easy peasy

  17. #35


    I found this recipe on a box of Huggies and my DS loves them. They are also sugar free which is a bonus.

    Banana and pear muffin (sugar Free)
    1/2 cup of organic self-raising flour (I use wholemeal)
    1 egg
    1 ripe banana
    1 pear
    1/2 cup olive oil (I use slightly less)
    teaspoon of spice
    1 tablespoon of milk (cow or an alternative is fine)
    1. Peel and finely chop the pear.
    2. On a plate, mash the banana with a fork.
    3. Place the oil and egg in a bowl and whisk until blended.
    4. Add the spice and pear to the flour.
    5. Add the oil mixture and bananas alternatively to the flour and gently blend.
    6. Add the milk if required.
    7. Spoon mixture into greased muffin tray or muffin patty cups.
    8. Bake for 15/20 minutes or until cooked.

  18. #36


    Lentil and Veg cottage pie
    I make a big one and we have it for dinner and also DS eats it for a few meals. Yu can also make small individual ones for toddlers (or adults)

    2 stalks celery - chopped
    1 carrot - chopped
    1 onion finely chopped
    500 ml passata
    2tbsp sundried tomato pesto (or handful sundried tomatoes chopped)
    1 cup veg stock (no salt - i use homemade)
    I tin lentils - drained and washed
    800g potatoes
    1/2 cup milk
    60g butter
    2 egg yolks
    1 cup grated cheddar

    Cook onion in little olive oil, then add carrot and celery and cook for about 3 mins. add passata, pesto, stock and cook for about 25 mins til veg are soft (can also add other veg). Stir in lentils

    Meanwhile cook potatoes and mash, add the butter, cheese, egg yolk and milk and stir well to make fluffy mash. spoon veg/lentil mix into baking dish, add potato on top and make it rough - cook in 200deg oven for 15 mins until golden and bubbling.

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