Are you welcoming a new addition to your ohana, planning a first-birthday luau or just want a one-stop shopping spot to find all the things your baby or toddler needs? Visit the 17th Annual Baby Expo on Saturday and Sunday.

With more than 150 vendors, demonstrations and family activities, families can gather information about birthing hospitals, preschools, baby suppliers, toddler enrichment classes, baby photographers, party planners and more. A children’s activity area will be available for a break during shopping.

The event runs 10 a.m. to 5 p.m. at the Blaisdell Exhibition Hall. Admission is $5.50, free to children 5 and under. Parking at Blaisdell is $6. Visit newbabyexpo.com.

Here are recipes for homemade baby food that are simple, healthy and delicious.

Baked Pear and Apple Puree

3 pears, cored, peeled and halved
3 apples, cored, peeled and halved
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. In large bowl, add all ingredients and toss gently to combine.

Place mixture in shallow baking dish with 1-1/2 inches of water. Bake 30 minutes or until fruit is tender.

Cool 10 minutes. Place in a blender and pulse until smooth. Makes 6 servings.

Approximate nutritional information, per serving: 120 calories, 31 g carbohydrate, 5 g fiber, 21 g sugar, 1 g protein, no fat, cholesterol or sodium

Patty Cakes (Teething Biscuits)

1/2 cup of homemade pear and apple puree (substitute with 1/2 cup smashed ripe banana)
1 egg
2 tablespoons light olive oil
1-3/4 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. Line 2 baking pans with parchment paper; set aside. In large bowl, add fruit puree, egg and olive oil; mix well to combine.

In separate bowl, mix dry ingredients. In two batches, add dry ingredients to wet ingredients, mixing well between each batch.

On floured surface, roll out dough to 1/2-inch thickness. Using sharp knife, cut away edges to form rectangle. Cut dough into 1-by-3-inch pieces. Repeat with scraps and cut-aways.

Place biscuits on lined baking sheets about 1 inch apart. Bake 15 minutes or until golden brown and puffy. Cool on wire rack.

Store in airtight container or freezer. Makes 24 biscuits.

Approximate nutritional information, per biscuit (using pear and apple puree): 45 calories, 1.5 g fat, no saturated fat, 10 mg cholesterol, 30 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein, no sugar

Baby Shepherd’s Pie

1/2 pound lean ground beef (substitute with ground turkey or chicken)
4-1/2 cups Yukon gold potatoes, peeled and cut into 1-inch chunks
1 cup chopped carrots
1 cup kabocha, peeled and cut into 1-inch chunks
1 cup onions, diced
1 cup peas, frozen or fresh
2 cups water, divided

Preheat oven to 375 degrees. In large casserole dish, combine all ingredients except water.

Cover dish with foil and bake 45 minutes or until beef is cooked and vegetables are tender.

Remove from oven and place half of food into blender with 1 cup of water. Pulse on chop until mixture has a soft, chunky consistency (continue blending to achieve a smoother consistency). Repeat with remaining contents and water.

Serve immediately or freeze in large ice cube trays for single-serve meals. Makes 8 servings.

Approximate nutritional information, per serving: 130 calories, 1.5 g fat, no saturated fat, 15 mg cholesterol, 50 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g sugar, 8 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.