Indianapolis Recorder, Indianapolis, Marion County, 5 October 2001 — Page 30

FRIDAY, OCTOBER 5,2001 ■ PAGE CIO

Coping with a teething baby By OSEYE T. BOYD Staff Writer

When your baby’s first tooth or teeth appear, it is exciting because you know your child is entering another stage in life. But for some babies (and parents) the teething stage can be difficult. There is no set month when the primary teeth will begin to cut through the gums, but the first teeth usually appear between four and seven months. These teeth are already formed under the gums at birth, and the second set is beginning to form. Most babies drool during the teething process and gums may be tender and swollen. A rash may develop if the saliva is not wiped away regularly. Some babies will run a low-grade fever (lOTF), become irritable and have loose stools as a result of appetite change. Babies may want to suck and bite on everything, especially fingers. If your child is running a high fever, tugs at her ears a lot, has a runny nose or diarrhea, you may want to consult with the pediatrician — these problems may not be caused by teething. Using topical gels, acetaminophen or massaging the gums with a clean finger can give great comfort. Besides teething rings, a refrigerated washcloth can be given to your baby to suck. Even though these teeth will eventually give way to the second set of teeth, the primary teeth should receive regular dental care. Gauze can be used to clean the teeth at first. As the child develops more teeth, a wet. soft toothbrush can be used. Toothpaste should only be used when your child understands not to swallow the toothpaste. Do not let your child sleep with a bottle, unless it's water. The sugar from juice, milk and formula can cause tooth decay if allowed to sit throughout the night. Homeopathic remedies such as Hyland's Teething Tablets, which contains chamomile, are good to calm a teething baby. Also, try chamomile tea; slippery elm powder and German chamomile paste for application to the gums, and peeled root of marsh ftiallow to comfort your baby. According to the American Academy of Pediatrics, your child should start regular dental visits by age 3 or when all 20 primary teeth develop. Here are some healthy, quick and simple ways to ease teething discomfort: • Give a cold peeled cucumber and cut in half to a teething toddler. It also helps your child learn to take bites. • Cut a banana in half and freeze it overnight to soothe sore gums. • Use frozen peach slices to numb the gums. • Freeze canned mandarin orange slices to ease the pain.

With fall in the air and misty mornings everywhere, remember to harvest some great desserts for the time spe.nt indoors. Dinners can be topped off with quick and easy Creamy Banana Pudding or delicious Tiramisu Cake. You’ll be complimented on the fruits of your labor, when there really was no labor at all. And when the kids come a’calling, bake up some Crunchy Clusters or Peanut Magic Cookie Bars. New twists on two old favorites — pretzels and the Magic Cookie Bar. But, the greatest delight of all is to treat yourself to some free time. Add a little spice to this special time and try some Creamy Spiced Tea. It’s the perfect blend of cinnamon,< nutmeg, cloves and orange, and the perfect way to Fall Back and Enjoy! More Easy Desserts, Free Recipe Club www. eagle brand, com For additional information, visit www.nabiscoworld.com

Crunchy Clusters Makes about 3 dozen 1 (12-ounce) package semi-sweet chocolate chips or 3 (6-ounce) packages butterscotch-flavored chips 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 (3-ounce) can chow mein noodles or 2 cups pretzel sticks, broken into 1/2-Inch pieces 1 cup dry-roasted peanuts or whole roasted almonds 1. Line baking sheet with waxed paper. In heavy saucepan over low heat, melt chips with sweetened condensed milk. Remove from heat. 2. In large bowl, combine noodles and peanuts; stir in chocolate mixture. 3. Drop by tablespoonfuls onto prepared baking sheet; chill 2 hours or until firm. Store loosely covered at room temperature. Microwave Directions: In 2-quart glass measure, combine chips and sweetened condensed milk. Cook on 100% power(HIGH) 3 minutes, stirring after 1 1/2 minutes. Stir until smooth. Proceed as directed above.

Creamy Banana Pudding Makes 8 servings 1 (14-ounce) can Eagle Brand Sweetened Condenaed Milk (NOT evaporated milk) 11/2 cupa cold water 1 (4-serving size) package instant vanilla pudding & pie filling 2 cups heavy cream, whipped, divided 48 Nilla Wafers, divided 3 large bananas, sliced Additional Nilla Wafers and banana slices i. Combine sweetened condensed milk and water in large bowl. Add pudding mix; beat for 2 minutes with mixer at medium speed. Refrigerate for 5 minutes. Fold in 3 cups whipped cream.

2. Place 3 wafers and a few banana slices in the bottom of each of 8 (12ounce) dessert dishes. Spoon 1/2 cup pudding into each dish. 3. Top with remaining wafers, banana slices and pudding. Cover; refrigerate 4 hours or overnight. 4. Garnish with remaining whipped cream, additional wafers and bananas. Creamy Banana Pudding can be prepared in large serving bowl. Prepare pudding mixture as directed above. Spoon 1 cup pudding mixture into bottom of 2 1/ 2-quart glass serving bowl. Top with one-half each wafers, banana slices and remaining pudding. Repeat layers, ending with pudding. Refrigerate and garnish as above. Refrigerate leftovers.

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Tiramisu Cake Makes 12 servings 2 (8-ounce) packages cream cheese, softened 3/4 cup powdered sugar 1/2 cup strong black coffee, divided 1 teaspoon vanilla extract 1 (12-ounce) container frozen whipped topping, thawed, divided 48 Nilla Wafers, divided Cocoa powder, additional Nilla Wafers and chocolate-covered coffee beans, for garnish 1. Beat cream cheese, sugar, 1/4 cup coffee and vanilla in medium bowl with electric mixer at medium speed until creamy. Stir in 3 1/2 cups whipped topping. 2. Place 24 wafers in circular fashion on bottom of 9-inch springform pan. Brush or drizzle with coffee. 3. Spread 1/2 of the cream cheese mixture over wafers in pan; repeat layers, brushing wafers with remaining coffee and ending with cream cheese mixture. 4. Cover; refrigerate 4 hours or overnight. Garnish with cocoa powder, remaining whipped topping, additional wafers and coffee beans.

Creamy Spiced Tea Makes 2 quarts 3/4 cup unsweetened instant tea 1 teaspoon finely grated orange peel 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 6 1/3 cups water 1. In large saucepan, combine tea, orange peel and spices. Add sweetened condensed milk; mix well. 2. Over medium heat, slowly stir in water. Heat thoroughly but do not boil. Refrigerate any leftovers. Tip: May be stored in refrigerator up to 5 days. Mix well and reheat before serving.

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