Snap Crackle Pop

Hazelnut Muesli:

Can be eaten as is during camping or hiking trips, sprinkles over other foods, served in a bowl with milk, mixed in with flavoured yogurt, or many other ways
Other dried fruits such as apples, bananas, etc. can be added
Other grain such as bran can be added

Preheat oven to 250°F
Combine the first three ingredients together in a bowl, and let stand for 15 minutes
Combine oats and remaining ingredients together and stir into the dried fruit mixture
Sprinkle granola mixture over a cookie sheet, and bakeing a preheated 250°F for about 1 hour stirring every 15 minutes, to prevent burning, until crunchy
Cool granola to room temperature
Store in air tight container.

Combine oats and water and set aside to cool
Cream the sugars and shortening together
Beat in the eggs, add flour, salt and soda. Add vanilla and then blend in the oats
Bake in 9 x 14 inch baking pan for 40 to 45 minutes in a preheated 350°F oven
Top with Whipped Cream and serve

Grease a 13 by 9 inch baking dish and line bottom with greased foil or parchment paper
In large bowl, mix together corn flakes, coconut, almonds, apricots, sunflower seeds and pitted dates
In saucepan, cook corn syrup, butter and water over medium-high heat until butter is melted
Stir in sugar until dissolved and bring to a rolling boil
Boil vigorously without stirring for 3 minutes
Pour over corn flake mixture and mix well
Spread in prepared baking dish and press evenly
Bake in a preheated oven at 325°F for about 30 minutes
Cut around edges and let cool in pan. Invert and remove foil or paper
Carefully cut into portion sizes with a sharp knife and serve

Other cereals such a frosted flake, shreddies, rice krispies can be used with, or in place of the corn flakes
Other nuts can be added
Other ingredients such as honey can be used

Preheat oven to 350%deg;F
Grease a 13 x 9 x 2 inch pan
Cream together in large bowl, butter and sugar until fluffy, using electric mixer
Add egg, salt, cinnamon and bananas
With spoon, stir in remaining ingredients
Spread smoothly in pan. Bake 45 to 55 minutes or until cake tester comes out clean
Cool completely. Cut into 12 bars. Wrap individually, seal and freeze

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