The Frugal Café | Photo credit: Rebecca Anne, "Flora's Cup"</a> | Creative Commons License,
Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License,

Frugal Café Philosophy
Save more.
Spend wisely.
Use resources responsibly.
Laugh often.
Kindle passion in life.
Give back.







Frugal Café Site Search:



Homemade Baby Teething Biscuits

By Vicki McClure Davidson


When my children were teething as babies, it was SO tempting to buy those convenient, processed, store-bought teething biscuits to give them something to gnaw on and provide a bit of relief as well as nutrition.

But, making them yourself not only protects your wallet, you know what is in the biscuits. They don't take too much time to make, and this recipe's yield is ample enough to keep your baby happy for a few days, perhaps a week.

Avoid using any gas-producing vegetables, such as cabbage, Brussels sprouts, broccoli, or cauliflower in the vegetable stock. Carrots, bell peppers, parsnips, peas, squash, green beans, parsley, turnips, kale, mustard greens, and spinach are better choices.

For tips on making your own homemade vegetable stock, click here. Homemade vegetable stock is fresher and cheaper than buying it pre-made.



Preheat oven to 325 degrees F.

In a food processor or in a large bowl, stir together the both types of flour, cornmeal, sugar, cinnamon, wheat germ/farina, and salt. Add the beaten egg and vegetable stock. Mix well. Slowly blend in enough of the non-fat dry milk or soy milk to form a firm dough ball, making sure the mixture isn't too runny. You may not need the entire 1/2 c. of the milk.

On a floured surface or pastry cloth, roll the dough into a large rectangle about 3/8-inch thick. The dough will be sticky, so flouring the rolling pin before rolling it out will help. With a sharp knife, cut the dough into strips measuring about 1-1/2 inches wide by 3 inches long. Place the strips on a lightly greased or parchment-lined baking sheet. Space them about 1 inch apart on the sheet.

With a fork, prick each dough strip several times. Bake in the oven for 60 to 70 minutes, or until the teething biscuits are completely dry.

Cool the teething biscuits on a rack. After cooling, they should be hard. If they aren't, put them back in the oven for a few minutes. When done, store the teething biscuits in an airtight container.

Be sure to watch your baby when he or she is munching on any teething biscuit or cracker. Most are designed to stay hard while the baby sloppily gnaws on them, but once in a while, a piece can break off or crumble. Should your baby swallow one of these pieces, he or she could choke. Watchfulness and caution are important.

Yield: 12 to 15 teething biscuits




Related Reading:
Spill the Cookies: Money-Saving Cookie Swaps for Time-Strapped, Frugal Cookie Lovers
Celebrity Recipes: Paula Deen's Grape-Nuts Pudding
Celebrity Recipes: Giada De Laurentiis's Watermelon with Watercress and Feta
Descoware Stories: Markley Descorama Farm Kitsch Set, Descoware Flame Beanpot
Descoware Stories: The Saucepan and the Cork
Chic 'n Cheap: Unique Kitchen Crafts Made with Legos
Chefs' Culinary Secrets & Cooking Philosophies | Paula Deen & Gordon Ramsay
Chefs' Culinary Secrets & Cooking Philosophies | Tom Colicchio & Rachael Ray
Frugal Café Blog Zone: Fab Food Friday Fotos & Recipes: Ponzu Noodle Salad Bowl, Banana Cheesecake, Cheese & Ham Tart, Peruvian Garlic-Lime Chicken, Spinach Lemon Pesto, Pork Chop Stuffing Bake, Okra, Chicken & Eggplant Gumbo, Thrifty Recipes
Let's Talk Turkey: What to Do with All Those Holiday Turkey Leftovers
Frozen Strawberries: DIY to Prevent Mushiness
Celebrity Recipes: Aretha Franklin's Holiday Meat Loaf
Frugal Café Blog Zone: Thanksgiving Google Logo Tribute Today... Artwork by Popular TV Chef Ina Garten, "The Barefoot Contessa," Plus Her Thanksgiving Recipes & Video Cooking Demos