Trail Mix Recipes

Steps:

• Combine all ingredients in a large bowl. Store in an airtight container.

Steps:

• Combine the fruit, nuts and granola in a large bowl. To store trail mix, place in an airtight glass container. Keep container in a cool dry place for up to 1 month.
• Cook's Note: Fruit dried at home should be pliable, but not sticky and you should not be able to squeeze moisture from it. If the mixture becomes soft overnight, your fruit is not dry enough.

Steps:

• Butter a baking tray. Mix together your chosen fruit, seeds and nuts in a medium saucepan. Add the sugar and stir together over a medium heat for 10 mins until the sugar has melted and caramelised. Quickly tip onto the baking tray, press down a little and leave to set (it won't fill the whole tray).
• Melt the chocolate in a bowl set over a pan of simmering water, then half-dip the mini pretzels and crackers in the chocolate. Half-dip some in the sprinkles, leaving some plain. Place on a wire rack to set as you go along.
• Once the fruit and nut praline is set, bash it up on the baking tray with a rolling pin to make little clusters. Mix with the chocolate pretzels and crackers and pack in little paper bags.

Steps:

• Preheat oven to 375 degrees.
• Mix together flour, baking soda, salt and sugar in a mixing bowl.
• In a separate bowl, whisk the milk, oil, egg and vanilla together until the egg is beaten well.
• Pour the liquid into the flour mixture and stir just enough to combine (it's important not over mix muffins). The batter will be thicker than typical muffin batter, but that's ok. It's also okay if it's a little bit lumpy.
• Stir in the trail mix.
• Spoon the batter into a greased muffin tin, filling the cups most of the way and bake for 25 minutes.
• Turn out the muffins onto a clean kitchen town and let cool for a few minutes before serving.

Steps:

• Preheat the oven to 375°F.
• Cream the shortening, brown sugar, honey and eggs together.
• Combine the flour, wheat germ, baking soda and salt.
• Add to the creamed mixture gradually and beat until blended.
• Stir in the oats, fruits, nuts, seeds and chocolate chips.
• Mix well.
• Drop dough by heaping tablespoons about 2 inches apart onto a greased cookie sheet.
• Bake for 10-15 minutes or until golden.
• Cool for 5 minutes on the cookie sheet, then transfer cookies to a rack and cool completely.