• 4 oz butter
• 2 lbs peeled diced sweet potatoes, boiled
• 2 red apples peeled, cored and diced
• 2 bananas peeled, diced
• 4 oz orange juice
• 4 oz half and half
• 1/2 cup pecans toasted, chopped (optional)

In large pot melt butter, add potatoes, apples, and banana and sauté lightly. Add orange juice and reduce, add cream and simmer, stirring occasionally until apples and bananas are soft enough to mash. Use a potato masher or electric immersion blender, whip or paddle to puree. Garnish with pecans.

Recipe Yields: 9 Servings

Storage Time: 3 days in the refrigerator

These easy, home-baked breakfast bars are packed with tons of energy and nutrients to help get each day off to a great start for your little guy or girl.

• 2 whole bananas, mashed
• 1/3 cup applesauce
• 1/2 cup pumpkin
• 1/3 cup orange juice
• 1/4 cup brown sugar (optional)
• 3 tbsp honey*
• 1 1/3 cup flour
• 1 1/2 cup quick oats
• 2 tsp pumpkin pie spice
• 1/2 tsp baking soda

Preheat oven to 350 degrees. Lightly grease the bottom of a 9×13 inch pan.

Combine bananas, applesauce, pumpkin, orange juice, brown sugar and honey. In a seperate bowl, combine flour, oats, pumpkin pie spice and baking soda. Stir dry ingredient mixture into the pumpkin banana mixture. Thouroughly mix the batter and spread into greased pan.

Bake for 15 to 18 minutes, until bars are set and just slightly crisp on top.

Yields 16 servings.

Store in an airtight container in the pantry for up to 7 days.

Note* The American Academy of Pediatrics recommends waiting to offer honey to children until after their first birthday.

Pumpkin is a type of squash that is healthy and tasty in all kinds of recipes. There are carving pumpkins and eating pumpkins. Carving pumpkins taste similar to potatoes and are not as tasty as eating pumpkins such as Long Pie, Trickster, Winter Luxury and Small Sugar.

• 2 tsp butter
• 1 cup chopped sweet onion
• 1/2 tsp nutmeg
• 3 tbsp all-purpose flour
• 4 cup chicken broth
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 3 cup cubed peeled fresh eating pumpkin
• 1 cup chopped peeled sweet cooking apple
• 1/4 cup maple syrup

Saute the onion over medium heat until tender, about 2 minutes. Add ginger and nutmeg to the onions and stir to mix. Add the flour and cook until the flour begins to bubble (about 30 seconds). Add broth and salt, stirring well with a whisk. Add the pumpkin and apple; bring to a boil. Reduce the heat to low. Cover the pot and simmer until the pumpkin is tender. Stir occasionally. Use your immersion blender to pure the mixture to the desired consistency. Remove from the heat and stir in the maple syrup.

Recipe Yields: 5 Servings

Store in a airtight container in the freezer for up to 3 months.

This recipe offers a potent source of Carotenoids and Lutein, Potassium, Vitamin A and Vitamin C. Carotenoids help to rejuvenate the body by promoting the growth of healthy cells and inhibiting the growth of
unhealthy ones.

Baby’s favorite healthy fruit.

An apple a day keeps the doctor away. Almost everyone is familiar with this timeless adage, and with good reason.  This healthy tree fruit is a popular staple of baby and toddler diets and offers a lifetime of benefits as well.  Apples are loaded with vitamins A, B-1, B-2 and C, as well as calcium, potassium, iodine, iron and phosphorous. They promote growth in baby and toddlers, particularly in bones, organs, skin, blood, muscles, and tissue. Apples are also linked to positive dental development in infants, help to regulate blood sugar levels, and are an important source of fiber, which aids the digestive process.

A natural baby food ingredient packed with benefits.

Apples are the perfect choice for one of your infant’s first foods. In fact, apples can be easily added to almost any baby recipe and can be mixed with cereals, veggie purees, meat purees, yogurts, and included in other fruit dishes. And of course, applesauce is an all-time, baby- and child-friendly favorite! After peeling the skin, you may bake the apples (to retain the most flavor), steam the apples (to retain the most nutrients), or boil the apples. When selecting apples, choose ones that are firm and that do not have cuts or bruises. When buying applesauce in a jar, natural varieties are best – ingredients should be apples and water or just apples.

Interesting apple facts.

Apples are a member of the rose (Rosaceae) family and are believed to have originated in Western Asia. The U.S. is the second leading producer of apples (after China) in the world. Amazingly, there are more than 7,500 varieties of apples, making them one of the most widely cultivated tree fruits. And yes, there really was a Johnny Appleseed! Born John Chapman in 1774 in Massachusetts, he helped to redefine the American frontier by encouraging settlers to establish their own apple orchards.

Apple recipes for baby, kids and adults.

Share one of our favorite apple recipes with your family for a sweet and nutritious treat that’s sure to please the entire family:

• Apple-Yogurt Dip
• Easy Apple Snackers 
• Homemade Applesauce
• Baked Apple Oatmeal

A great breakfast recipe for all ages!

• 2 2/3 cup Old-fashioned oatmeal
• 3 2/3 cup Milk
• 2 tbsp Butter, melted
• 1 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 cup Brown sugar, packed
• 2 whole Apples, peeled, cored and shredded
• 1/4 cup Apple cider
• 1 whole Banana (optional)

Heat oven to 350 degrees Fahrenheit.
Combine all ingredients, except the banana, in a 2 quart casserole dish.
Bake for 40 to 45 minutes, uncovered, until the liquid is absorbed into the oatmeal.
Serve with banana slices as a topping.
Serve warm to family. Allow time for oatmeal to cool to room temperature for baby before serving.

Recipe Yields: 6 Servings

Storage Time: 4 days in the refrigerator

Steamed and seasoned apples are an easy finger food to make for baby.

• 1 whole Apple
• 1/3 cup Water
• 1/2 tsp Ginger (optional)
• 1/4 tsp Vanilla

Wash, peel and core the apple.
Cut into small, bite sized pieces that are large enough for baby to pick up without being a choking hazard.
Pour water into saucepan and bring to boil over medium heat.
Add apple pieces, ginger and vanilla. Stir and cover.
Reduce heat to simmer, and steam fruit unitl tender, approximately 10 minutes.
Remove from heat, drain and let cool.
Serve as a fun finger food!

Recipe Yields: 4 Servings

Storage Time: 3 days in the refrigerator

Here’s a healthy spin on a sweet family favorite. Preparing this dish in muffin tins instead of one large dish is a fun way to teach portion control while offering each family member their very own cobbler.

• 3 cups peaches, peeled and mashed 
• 1/2 cup applesauce
• 2 tbsp whole wheat flour
• 2 1/2 tsp ground cinnamon
• 2 tbsp honey*
• 1 cup crushed graham crackers
• 1/4 cup rolled oats
• 1/4 cup butter, melted

Preheat oven to 350 degrees Fahrenheit.

For peach filling:
In a large bowl, combine peach slices, ¼ cup of applesauce, flour, 2 teaspoons of cinnamon and honey. Scoop fruit mixture into 9 equal portions in a muffin tin.

For topping:
In a medium bowl, stir together crushed graham crackers, rolled oats and ½ teaspoon of cinnamon. Add melted butter and remaining ¼ cup of applesauce to the dry mixture. Top evenly over peach filling.

Bake uncovered for 25 minutes, or until peaches are bubbly and the topping is golden brown.

*If making for a child under 1, substitute raw sugar for honey.

Recipe Yields: 9 Servings

½  Banana (sliced)
½ cup Carrot Juice
½  cup Plain Yogurt
¼ cup apple sauce

Blend all ingredients with immersion blender until smooth. Add juice or milk  to reach the desired consistency.

1 cup plain or vanilla yogurt
¼ cup applesauce

Mix yogurt and applesauce with immersion blender. Serve with favorite fruits and vegetables.

2 carrots sliced 1/8 inch thick
½ cup ground pork
1 clove garlic, minced
¼ cup applesauce
1/4 cup water

In med skillet combine meat and garlic. Sauté 3-4 min. Add carrots and water simmer 10 min. Carrots should be soft. Pour meat , carrots, and cooking water into bowl, and  mix with immersion blender. Add applesauce and blend.  Add additional water as needed until desired consistency.