Fruit Jumbles Food

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.

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 JUMBLES

Steps:

• Melt butter in skillet over low heat.
• Add raisins and stir.
• Beat eggs well.
• Blend in sugar and beat.
• Add to fruit mixture.
• Cook over low heat for 15 minutes, stirring occasionally.
• Remove from heat.
• Stir in vanilla, nuts, coconut, and crumbs.
• Drop by teaspoon onto wax paper.
• Let stand until set.

JUMBLES

Steps:

• Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
• Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
• Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.