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Uses for leftover baby cereal

By on April 3, 2011
babycereal

 

DEAR SARA:

We’re on WIC and got all of these boxes of baby cereal, but my daughter won’t eat it. I don’t blame her, because it tastes like paste. Do you have any alternative uses for it? — Andrea, North Carolina

DEAR ANDREA:

Here are a few recipes that were shared by one of my readers.

Baby Cereal Cookies

1/4 cup molasses
1/4 cup butter
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
2 cups infant cereal
3 tablespoons whole milk

Preheat oven to 375 F. Grease a cookie sheet or spray with nonstick spray. Lightly cream molasses and butter. Mix in egg and vanilla. In a separate bowl, combine flour, baking soda and cereal. Add to the butter mixture. Blend. Add milk. Drop on the cookie sheet 2 inches apart. Bake 10 to 12 minutes. Makes 24.

Baby Cereal Pancakes

2 eggs
1-1/4 cups flour
3/4 cup infant cereal, any flavor
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon sugar
2 cups buttermilk
2 tablespoons oil

Beat eggs in a mixing bowl. Add remaining ingredients and mix until smooth. Cook in a hot nonstick pan until top is full of bubbles, then flip and brown the other side. Serve with syrup. Makes 12.

Teething Biscuits

2 tablespoons shortening
1/2 cup sugar
1 egg
1 teaspoon baking powder
1/4 teaspoon salt
1-1/2 teaspoon vanilla
1 teaspoon water
1-1/2 cups baby cereal

Heat oven to 300 F. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 1-inch bars, and smooth edges so they will not be sharp. Place on ungreased sheet. Bake 20 to 30 min or until dry. Store in uncovered container overnight.

Eggless Teething Biscuits

1 cup juice
1 cup flour
1 cup baby cereal

Mix above ingredients together. Roll out and cut into shapes. Bake for about 20-30 minutes at 350 degrees F. — Kathy, Texas

DEAR SARA:

I’ve been wanting to get into dehydrating our own food. What is the best brand dehydrator to use? I need one that will dehydrate a lot at one time. How do you store the food afterward so that bugs won’t get into it? How long can you store it before it would go bad? I’m very new to this, so any advice would be appreciated. Thanks. — M.H., Texas

DEAR M.H.:

Initially, I would look for a small dehydrator (look for a fan on the back for even drying results) at a thrift store, garage sale, Craigslist or your local Freecycle. See whether you will actually use it and whether you enjoy dehydrating enough to justify buying a bigger dehydrator. If you love it, I would invest in an Excalibur (www.excaliburdehydrator.com/). They aren’t cheap, but you won’t be disappointed. You can store dehydrated food in plastic zip-enclosure bags or glass jars (short-term storage), plastic food grade buckets or vacuum sealed. You can add oxygen absorbers for long-term storage, too. Once dehydrated and stored properly, you can expect many foods to still be good for up to 30 years. Please refer to this dehydrated food shelf life guide http://survivalacres.com/information/shelflife.html and my food preservation forum www.frugalvillage.com/forums/oamc-homecanning-freezing-preserving/ for more specific information.

photo by merelymel13

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About Sara Noel

Sara Noel owns Castalia Coffee Roasting Company, Follow me on Twitter

2 Comments

  1. Amber

    3/7/2012 at 11:14 pm

    Those are great ideas- some of those recipes are in a book I used/use with my kids…. called “Feed me, I’m yours” I make it extra thick, and use it as an oatmeal.. add what ever you like to “real” oatmeal. I also use mine to thicken like flavored dishes. I’ve thought of (but never found/made a WORKING recipe) that you can make rice wraps out of baby rice cereal…. don’t know though…. maybe you’re a better cook than I am…

    Buuut, I had another question – how about jarred baby food? My son will NOT eat it any more.

    I have some home made & some from the store.. but all and all too much to waste.

    So far I’ve made “split” pea soup… and a squash soup, then there’s using the beef goo as a sandwich spread on toasted bread with cheese (like a melt)….. then adding like flavored veg. to noodle dishes like peas tossed in with cold noodle salads…and last but not least, my chicken goo for chicken “stock” and thickener for chicken dumpling stew… but soup/stew, noodle mixed stuff, sandwich spread…

    So- I don’t have any other ideas for my jarred baby goo…. any one else?

  2. Renee

    5/11/2013 at 9:01 am

    I too have lots of baby food and cereal. have used the foods soups, sauces, use the fruits in muffins, pancakes, and in cottage cheese, and oatmeal.. the veggies go into soups and sauces. the meats are used for making stocks… as for the cereal, I have used some in place of bread crumbs in meatballs.. wasn’t the best, but worked, but will use it as a thickener as suggested here, and in cookies and such… thanks for the tips

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