Thanksgiving Treats Just for Kids
by E'Louise Ondash
(FeatureSource) Those children around the Thanksgiving table will be delighted to see some special treats made just for them, says author Vicky Lansky, who has dispensed food and parenting advice for 30 years. The latest edition of her book “Feed Me, I’m Yours!” (Meadowbrook Press, $10.00; www.meadowbrookpress.com) is chock full of tasty and nutritious recipes for infants and young children, including some special holiday ideas.
“These recipes and ideas have been collected for their nutrition, convenience and fun,” said the proud Minnesota grandmother. “It’s a joy to watch my children take pride in passing on good eating habits to the next generation. I hope this book will ease your task of meal preparation and help you enjoy your infant, toddler and preschooler.”
This year’s Thanksgiving celebration also marks the 30th anniversary of “Feed Me, I’m Yours.”
It was November 1974 when Lansky and five mom-friends assembled recipes and put them into cookbook for new mothers, then sold their publication to raise money for a childbirth education group. Good reviews from the Minneapolis newspaper fueled orders and then re-orders, and Lansky and her husband suddenly became publishers. A whirlwind of television appearances, road trips and book-signings followed.
“We seemed to be in the right place at the right time,” Lansky remembers. “Commercial baby food was under attack and I represented mothers who wanted alternatives that were easy and practical.”
To date, more than 3 million copies of “Feed Me, I’m Yours!” have been sold.
Here are a few of the book’s ideas and recipes for enticing your child to eat vegetables, as well as some recipes that will appeal to their Thanksgiving Day sweet tooth:
If your child attacks the hors d’oeuvre tray, then perhaps they’ll go for raw vegetables and dip. Good dipping veggies include carrots, celery, cucumber spears, broccoli, mushrooms and sliced zucchini. Serve with sour cream-, yogurt- or tahini-based dips.
Sweet Potato Chips
Place 12 thin, unpeeled, sweet potato circle slices on a microwave rack. Sprinkle with cinnamon sugar and microwave 4-5 minutes until dry. Rotate during cooking. Let cool before eating.
Combine grated carrots with raisins. Mix with some mayonnaise or a bit of honey and lemon juice.
Use an apple as the “body.” Cut “tail feathers” from orange peels and attach with toothpicks to the apple. Cut the “head” and “feet” from heavy paper and tape to toothpick “neck” and “legs,” then stick these into the apple.
Pumpkin Ice-Cream Pie
1 quart vanilla ice cream
1 15-ounce can of pumpkin
½ cup sugar
prepared pie shell (baked) or graham cracker crust
whipped cream (optional)
Soften ice cream and mix in pumpkin. Add sugar. Freeze in a prepared crust. Top with whipped cream before serving.
Pumpkin Dessert Cake (everyone will love this)
1 ¼ cups vegetable oil
4 teaspoons vanilla
1 cup honey
1 cup molasses or sugar
2 cups pumpkin or 1 15-ounce can of pumpkin
½ cup wheat germ
2 cups whole-wheat flour
1 ½ cups white flour
2 teaspoons baking soda
2 tablespoons cinnamon
1 tablespoon nutmeg
1 teaspoon ginger
Combine first six ingredients and mix well. Combine dry ingredients, mix well, then combine with wet ingredients. Mix until blended. Bake at 350 degrees in two greased bread pans for 1 hour, or in a 9-by-13 pan for 35 minutes. Top with Cream-Cheese Frosting.
A Tasty Holiday Tradition
Every Christmas for the past 8 years I have made several types of homemade goodies, wrapped them carefully and sent them on their merry way. Some go to relatives, others to neighbors and some to friends.
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