Fruit Jumble Food

FRUIT JUMBLES

Steps:

• Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
• Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
• In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
• Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
• Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.

FRUIT JUMBLE

Steps:

• Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven at 200C/400F/Gas 6.
• Make sure you ask a grown-up to help you use the knife - cut around the plums lengthways, then twist the plums in half and pull out the stone.
• Lay the plums flat side down and cut them in half again. Put them into a casserole dish with the orange juice and honey and stir until all the plums are coated.
• Melt the butter in a small saucepan - you will need a grown-up to help you with this. Put to one side to cool down a little while you cut the bread into large squares with the table knife to make the topping. Drop the bread into the butter and swish it around to coat the bread. Stir in half of the demerara sugar until well combined.
• Tip the bread on top of the plums and sprinkle the top with the remaining demerara sugar.
• Ask a grown-up to place the casserole into the oven for 20-25 minutes or until the topping is golden-brown and crisp and the fruit is soft. Serve with yoghurt or custard.

FRUIT JUMBLE

Steps:

• Wash grapes, wash and chop apple, peel and slice banana and open canned fruit and drain juice into a measuring cup. Combine fruit into a serving bowl.
• To make Jumble Juice: Put yogurt into a small bowl or cup. Add juice and stir with a whisk or fork until smooth. Pour Jumble Juice over fruit and toss gently to coat.
• Refrigerate until ready to serve.
• Divide Fruit Jumble into bowls or plates and sprinkle with nuts, coconut and cinnamon.

JUMBLE COOKIES

Steps:

• Line cookie sheet with parchment paper, foil or silicone.
• Preheat oven to 350°F
• Sift together flour, baking soda and salt, set aside.
• In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
• Beat in sugars until combined.
• Beat in eggs and vanilla.
• Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
• Stir in nuts, raisins, and chocolate pieces.
• Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
• Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
• Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.