Wholesome Baby Food Recipes Blog - A Homemade Baby Food News Blog

FOR IMMEDIATE RELEASE — HORSHAM, PA, October 8, 2008 – Arnold Foods Company, Inc. is recalling BROWNBERRY brand Whole Grains BREAD 100% WHOLE WHEAT (1 LB 8 OZ) because it may contain undeclared almonds, walnuts and hazelnuts. People who have an allergy to these nuts run the risk of life threatening or serious allergic reactions if they consume the product.

The BROWNBERRY brand Whole Grains BREAD 100% WHOLE WHEAT was sold in Illinois, Indiana, Iowa, Minnesota and Wisconsin. This product was sold through retail stores and bakery thrift outlets.

The product being recalled has a green twist tie with a code date of “Oct 11″ printed on the bread bag. No other Arnold brand or Brownberry brand products are affected.

The company announced the recall after receiving a report from one consumer who found nuts in the bread which are known allergens but were not listed on the ingredient statement. The company has received no other reports from consumers. There are no reports of injuries.

All packages with the above code date have been removed from store shelves.

Consumers with allergies to nuts who have purchased the product can return the product to its place of purchase for a full refund or call the company at 1-800-984-0989.

Many years ago (around 1993-95) I purchased a “cookbook” from UNICEF called The Little Cooks - Recipes from around the world for boys and girls.  I love purchasing things from the UNICEF catalog because not only are the items unique, the purchase helps a very worthy cause!  I dig out this little cookbook looking for some fun recipes to make with the twins and I realised that many of the recipes would be very yummy for babies/toddlers too!  Here is one example:

From Canada - Pumpkin Au Gratin (we’d love to hear if our Canadian visitors have ever heard of this one)

Ingredients:
1 4lb fresh pumpkin or winter squash
1/4 cup unsalted butter
3/4 cup heavy cream (we think whole milk yogurt would work here)
salt & pepper (omit salt for babies)
2 tablespoons parmesan cheese
2 tablespoons fine bread crumbs

Directions:
Peel & remove seeds from the pumpkin/squash and cut into small cubes.
Melt the butter in a large saucepan over medium heat.
Add the pumpkin and cover and simmer for 30 minutes or until fork tender - drain & let cool for 2 hours.
Melt remaining butter in a large saucepan then add the pumpkin & cream.
Mash thoroughly with a fork or potato masher.

Grease a 2 quart soufle or casserole dish and pour the pumpkin mixture in the dish.
Sprinkle top with the parmesan cheese & breadcrumbs.
Bake at 350F for 20 minutes or until bubbly.

For babies - puree the baked au gratin if needed.

Another recipe will be posted for tommorow!  Enjoy!

Visit our October Baby Foodie Face contest page and enter your little foodie face - be eligible to win a $50 gift certificate to Tiny Prints!

This contest, and the Baby Food Cubes contest, has been a favorite of our visitors and we love it too!

Submit an image of your baby’s food face - happy food face, sad food face, angry-this-is-awful-food face (we have a few of these in our album!) or funny food face, it’s up to you!

Submit your images between 01 October 2008 and 21 October 2008! We will accept the first 15 images submitted and then choose 5 finalists. We’ll set the images to a vote from 22 October 2008 through 31 October 2008!

Congratulations to Mommy Valerie and her baby girl Elena.  Mommy’s Sweet Potato Chili Recipe was voted tops!

Our visitor’s chose this recipe as the winner of our September 2008 Fall Baby Food Recipes Contest!  Valerie chose a $50 gift certificate to the Silly Goose Toy store.  We hope that little Elena enjoys the prize.

Here is the winning recipe:

Ingredients:

1 sweet potato
1 small zucchini
1 small butternut or acorn squash
1 can (or partial can) pinto or black beans
1-2 cups vegetable stock
Dash of chili powder, garlic and oregano (all optional)

Instructions:

Peel and dice sweet potato, zucchini and squash. Combine with beans, vegetable stock and spices in a medium saucepan. Simmer until vegetables are tender. Save some for yourself and puree for baby!

Tips: Variations:

Peeling and dicing a squash is hard! I make this recipe when I am baking squash to puree and freeze. Then I scoop the baked squash into the other ingredients when they are almost done simmering.

I’ve used canned, organic black beans, pinto beans and even a mixture of pinto beans with lentils and barley.  All are good!

Our September 2008 Contest is winding to a close.  There are just 2 days left to enter your Fall Baby Food recipe in our contest.  We have some amazingly delicious sounding recipes that have been submitted and it looks like narrowing down our 5 faves. will be difficult!

Click here to enter YOUR Fall baby food recipe or to read all the recipes thus far submitted!