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By
11/07/2007
I do this with the Libby's pureed pumpkin (big can) and freeze it into cubes. I bought that instead of the baby food sqaush (a can costs 1.75 year round.) I also discovered it tastes EXCELLENT in macaroni and cheese, just do not go over 1/2-1/3 cup per box. The kids get their vita A and I feel better about it! I love to add it in stew, sauces, and of course the desserts!
By
11/07/2007
a grand idea~! Have two grankids that don't like vegies. I could tell them I died the potatoes...ha ha
By Joyce (Guest Post)
11/07/2007
Even tho I cook and make my own puree, I also use this short cut method of pureed when making different speciality (quick) breads as well, esp carrot bread--I used cooked carrots rather than shredded--I can OMIT ALL OIL that way.
Making yeast breads, esp in the bread machines, would love the extra taste of the 3-4 ounces of pureed. Do not eliminate the butter, olive oil, etc you use, just back off on about 1 TB of liquid for the small baby food puree.
If you make a recipe you turn out the dough, you can adjust more flour at that point.
Grandma with plenty of blue ribbons on breads!
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