Legendary Blue-Ribbon Winner Takes Honors at San Diego Fair
Posted by Team Malt-O-Meal on June 28th 2010 in Recipes, State Fair Recipes 2010, Uncategorized
The 2010 “Make It With Malt-O-Meal®” state fair recipe contest kicked off in sunny San Diego on Saturday, June 19. Top honors went to long time “contester” Alberta Dunbar, for her “Fruit Medley Squares.”
Alberta, age 83, is legendary at the fair for her winning recipes and collection of blue ribbons. Alberta featured Malt-O-Meal Honey Graham Squares® in her creation as the crust, then added five different varieties of dried fruits in her filling, plus nuts, chocolate and sweetened condensed milk.
“Alberta’s creation was a great combination of fruits and honey flavor from the cereal,” said a judge. “Marvelous!”
The runner-up was Michelle (“Shelly”) Vicari, who is fairly new to competing. Her entry was described as “the perfect appetizer” by one judge. Shelly’s savory dish answered the question, “Does Malt-O-Meal Golden Puffs® and garlic go together?” Yes they do, with her “Golden Croquettes!”
Coming in third place was Linda Greeson with her delicious creation, “Pineapple Spooners Bars” which features Malt-O-Meal top-seller, Frosted Mini Spooners®.
Check out the winning recipes below and let us know what you think!
San Diego Winning Recipes:
Alberta Dunbar, San Diego, CA, 2010 First Place Winner
“Honey Grahams Fruit Medley Squares”
Ingredients:
½ cup plus 2 tablespoons butter
2 cups Malt-O-Meal Honey Grahams, dry cereal crumbs
2 cups packed coconut
1/2 cup each pineapple, mango, strawberries (dried and chopped small)
1/2 cup dried blueberries, whole
1/2 cup dried Craisins®, whole
1 cup white chocolate chips
1-1/2 cups unsalted diced macadamia nuts
1 (14 ounce) can sweetened condensed milk
Directions:
Preheat oven to 350 degrees. Line a 9×13-inch pan with foil overlapping ends and sides. Place butter in pan and melt. Spread Malt-O-Meal Honey Graham crumbs over butter evenly to form crust. Scatter coconut evenly over crumbs and pat down. Combine all fruit and white chips in medium bowl, mix well with a spoon. Scatter evenly over coconut. Sprinkle diced nuts over fruit. Drizzle condensed milk evenly over all. Bake at 350 degrees for 25 to 30 minutes. Cool in pan on rack. Remove from pan with foil overlaps. Cut into squares. Yields: 24 to 36 squares
Michelle Vicari, San Diego, CA, 2010 2nd Place Winner
“Shelly’s Golden Croquettes”
Ingredients:
6 cups Malt-O-Meal Golden Puffs cereal
1 1/2 tsp garlic powder
1 1/2 tsp oregano
1 (16oz) package frozen broccoli
1 yellow onion, diced
3 eggs
8 oz. colby jack cheese, shredded
12 oz ham, diced
1/4 tsp black pepper
dash of salt
4 cups oil for frying
Honey Mustard Dipping Sauce:
3 oz Greek yogurt (or sour cream)
2 tbsp mayonnaise
2 tbsp honey mustard
Directions:
Process Malt-O Meal Golden Puffs cereal, garlic, and oregano in a food processor until fine. Set aside. Steam broccoli, process in food processor until finely chopped. Sauté onion until golden. Add broccoli, mix until combined. Cool. Mix all ingredients together (hold 4 cups of cereal back). Refrigerate for 1 hour. Heat 4 cups of oil in a fryer or deep pan to 350 F. Set up a shallow pan with cereal mixture. Scoop meatball size portions of mixture and roll in cereal mixture coating it well. Place in fry basket. Fry for 4 minutes or until golden brown. Remove and place on paper towel lined plate to absorb any excess oil.
Makes about 30 croquettes.
Serve Hot with Honey Mustard Dipping Sauce.
Linda Greeson, San Diego, CA, 2010 3rd Place Winner
“Pineapple Spooners Bars”
Ingredients:
6 cups Malt-O-Meal Frosted Mini Spooners, crushed
1 1/2 cups butter, melted
1 1/2 cup dark brown sugar, melted
2 cups crushed pineapple, drained well
1/2 tsp salt
1/2 cup flaked coconut
Directions:
Thoroughly mix crushed cereal, 3/4 cup butter, and 1/2 cup dark brown sugar together in a 13” x 9” baking dish. Press into dish for bottom crust. Bake at 350 degrees for 8-10 minutes. Remove from oven.
Thoroughly mix crushed pineapple, 1 cup dark brown sugar, 3/4 cup butter, and 1/2 tsp salt together in a bowl. Spread evenly over crust. Bake at 350 degrees for 25 minutes. Remove from oven.
Sprinkle with 1/2 cup flaked coconut. Return to oven for 8-10 minutes until coconut begins to brown. Remove from oven. Cool 20 minutes and carefully cut into bars. Remove from pan to serving dish.
Makes 20-24 bars.
