The Malt-O-Meal Company hosted its annual Cereal Day For United Way event in the IDS Center’s Crystal Court on October 2nd. 25,000 bags of the company’s popular cereal varieties were sold to the public for $1.00 each.

Proceeds were contributed to the Greater Twin Cities United Way, matched by an equal contribution by the Malt-O-Meal Company of $1.00 for every bag of cereal sold. Since the first event in 2003, Malt-O-Meal has sold over 175,000 bags of cereal, generating contributions of over $180,000 to the Greater Twin Cities United Way. Cereal Day For United Way was promoted in advance to downtown businesses by the Greater Twin Cities United Way.

The event was staffed by Malt-O-Meal employees, including many senior executives, and featured a giant display of cereal bags that measured 60′ wide by 30′ high. Within six hours, the display was sold out. “We look forward to this event every year,” said Chris Neugent, Malt-O-Meal’s CEO, “and we are proud to be part of this enthusiastic downtown community that shows its support for the Greater Twin Cities United Way by participating in Cereal Day For United Way.” The company recorded over 4,300 sales transactions.

Makes 24 bars

Ingredients

• 1¼ cups butter or margarine, melted
• 1 10-ounce package Marshmallows (or 4 cups miniature marshmallows)
• 1 teaspoon vanilla
• 6½ cups Malt-O-Meal® Fruity Dyno-Bites® cereal

Directions

1. In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally.
2. Remove from heat; blend in vanilla.
3. In a large bowl, add marshmallow mixture to cereal; stir to coat evenly. Spread into a greased 13×9 inch pan. Cool completely, cut into bars.

1. Microwave Directions:
2. In a 1 1/2 quart bowl, melt butter and marshmallows on medium for 2-3 minutes; stirring once. Continue microwaving until marshmallows are melted. Continue with step 2 listed above.

Malt-O-Meal has been making great tasting breakfast cereal for almost 100 years. The Original Hot Wheat Cereal is still a staple for many families and the many Malt-O-Meal ready to eat breakfast cereals offer more taste, more variety and more value to people across America. Of course cereal is mainly enjoyed during a healthy breakfast and this American tradition will continue to be part of our daily routine. Now the same great tasting cereals can be used for other meals using the Malt-O-Meal Recipe Collection. And now these recipes can be found in one easy to find place, the Malt-O-Meal Recipe BLOG.

The Malt-O-Meal Recipe BLOG is the place to find over 30 or our traditional recipes using Malt-O-Meal cereals. The Recipe BLOG is also where we will congratulate winners from the 2008 State Fair Recipe Contest and share their many innovate and tasty recipes. Every week another featured winning recipe will be posted and all winning recipes will be archived and available on the Malt-O-Meal web site. Please enjoy our new Malt-O-Meal Recipe BLOG.

State Fairs have been a longtime champion of touting the newest, the biggest and the best, fairs continue to inspire Americans to discover the diversity and history of their heritage. From horticulture to arts and crafts to livestock exhibits, the talents of the area’s most gifted are featured at the fair. Some of the oldest and most creative competitions are the “Best Recipe” contests. Now the contests have grown to include everyone, inspiring generations of families to enjoy competing in this age-old American tradition. Malt-O-Meal was happy to support this tradition in 2007 and 2008 and looks forward to even more exciting new breakfast cereal recipes in the contests arranged for 2009.

The Malt-O-Meal State Fair Recipe Contest was a big success in 2008. Malt-O-Meal recipes were created and entered in 18 different State Fairs across the country and in each fair there were first, second and third place winners. All the winners had to do was create a recipe using any Malt-O-Meal® cereal in any way. Recipes were judged by State Fair representatives with prizes ranging from valuable Malt-O-Meal® coupons up to $100 in cash.

Look here for the featured recipes and videos from the 2008 Malt-O-Meal State Fair Recipe Contest and check our archives for the 2007 Recipes as well. Looking for even more recipes? Join Cereal Central and find the second and third place recipes from the 2007 and 2008 contests.

Washington County Fair winner Shannon Pelissero uses Malt-O-Meal to make her winning recipe. Malt-O-Meal specializes in providing an economic alternative to the big box cereal producers. Using Malt-O-Meal Honey & Oat Blenders (comparable to Posts’ Honey Bunches of Oats cereal) Shannon makes a delicious dessert: Grilled Pineapple Torte.

Looking for even more breakfast cereal recipes? Join our community at Cereal Central for access to many more recipes and tools for the recipe lover. Use our recipe box to view and share your favorite recipes. You’ll find recipes from Women, Infants and Children (WIC), Heart Healthy recipes from the Heart Institute and more State Fair Recipe Contest winning recipes from 2007 and 2008.

Join CEREAL CENTRAL and find all sorts of ways to keep you and your family happy and healthy while you save money!

Makes 8 servings

This old-fashioned cake is wonderful served warm with a sprinkle of powdered sugar or a drizzle of maple syrup. You could also frost with a vanilla or cream-cheese icing, if you like.

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp Maple & Brown Sugar Malt-O-Meal® cereal, uncooked
• 1 tsp cinnamon
• ¾ tsp baking soda
• ½ tsp salt
• ½ tsp ground cloves
• ¼ tsp ground nutmeg or allspice
• ½ cup (1 stick) butter or stick margarine, softened
• ¾ cup packed light brown sugar
• 1 large egg
• 1 cup unsweetened applesauce
• 1 cup finely chopped walnuts, or raisins

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch round baking pan.
2. In a medium bowl, whisk together flour, cereal, cinnamon, baking soda, salt, cloves, and nutmeg or allspice; set aside.
3. With electric mixer at medium speed, beat butter or margarine in large bowl until creamy, 30 seconds; add brown sugar and beat until light and fluffy, 3 minutes. Beat in egg.
4. Add one-third of the flour mixture, beating until incorporated, then beat in one half of the applesauce.
   Repeat, with another third of the flour mixture and the remaining applesauce, then beat in the remaining flour mixture just until smooth.
5. Gently stir in walnuts or raisins, and scrape batter into pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Let cool completely before serving.

Makes 36 cookies

Ingredients

• 1 cup butter or margarine
• 1½ cups cups firmly packed brown sugar
• 1 eggs
• 1½ tsp vanilla
• 2¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 cups Malt-O-Meal® Berry Colossal Crunch® cereal
• 1cup (6 oz package) semi-sweet chocolate chips
• 1 tbsp butter

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine 1 cup butter, brown sugar, egg, and vanilla; beat until fluffy.
3. In a large bowl, combine flour, baking soda and salt. Stir flour mixture into butter mixture. Sir in cereal.
4. Drop batter by rounded tbsp 2 inches apart onto an ungreased baking sheet.
5. Bake for 8 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.
6. Place chocolate chips and 1 tbsp butter in a microwave-safe bowl. Microwave on LOW for 30 seconds and stir. Repeat until ships are glossy and almost melted. Stir to finish melting.
7. Spoon melted chocolate into a small plastic sandwich bag. Cut a little opening in one lower corner of the bag. Twist closed the open top of the plastic bag. Squeeze chocolate out of the bag and decorate the cookies with squiggles. Let chocolate set before storing cookies.

Makes 24 bars

Ingredients

• 1 1/3 cups firmly packed brown sugar
• 1 1/3 cups butter or margarine, softened
• 2 eggs
• 1 tsp vanilla
• 2 cups all-purpose flour
• tsp baking powder
• ½ tsp salt
• 3 cups Malt-O-Meal® Frosted Flakes cereal
• ¾ cup semi-sweet chocolate chips
• ½ cup chopped nuts

Directions

1. Heat oven to 375°F.
2. In a large bowl. beat brown sugar, butter, eggs, and vanilla until smooth.
3. Stir in flour, baking powder and salt. Add cereal, chocolate chips and nuts; mix well.
4. Spread into greased 13×9 inch pan. Bake for 25 minutes or until golden brown.
   Cool completely; cut into bars.

Makes 8 servings

Ingredients

Crust:

• 3 cups Malt-O-Meal® Blueberry Muffin Tops cereal
• 4 tbsp (½ stick) butter

Pie:

• 2 tbsp cold water
• 2 tsp unflavored gelatin
• ½ cup nonfat milk
• ½ cup sugar
• 2 (8-ounce) packages cream cheese, softened
• 2 tsp pure vanilla extract
• 2 pints fresh blueberries or 1 (21-ounce) can blueberry pie filling and topping

Directions

To prepare the crust:

1. Preheat the oven to 350°F.
2. Spray a 9” pie plate with nonstick spray.
3. Place the cereal in a food processor and pulse to fine crumbs.
4. Combine the crumbs and melted butter in a medium bowl and stir until the mixture is moistened.
5. Press into a 9-inch pie plate all the way up the sides of the pan, using the bottom of a glass to pack it tightly.
6. Bake until edges are just beginning to lightly brown, about 8 minutes.
7. Let cool completely. (If not using immediately, cover with plastic wrap and refrigerate for up to 1 week or freeze up to 1 month.)

To prepare the pie:

1. Sprinkle the gelatin over the cold water in a large bowl; set aside to soften.
2. Meanwhile, combine the milk and sugar in a medium saucepan over medium heat, stirring to dissolve the sugar.
3. Bring to just below boiling, stirring constantly.
4. Remove from heat and let cool 1 minute, stirring.
5. Add to gelatin mixture and stir until gelatin dissolves completely, 2-3 minutes.
6. Place cream cheese, milk mixture and vanilla in a food processor and pulse until smooth.
7. Pour into the prepared crust.
8. Chill until firm, at least 3 hours.
9. Serve each portion with a quarter-cup of fresh blueberries or (warmed, if desired) blueberry pie filling.

Per Serving 1/8th pie with ½ cup fresh blueberries: 27 g fat (16 g sat, 0 g trans); 78 mg cholesterol; 38 g carbohydrate; 6 g protein; 2 g fiber; 287 mg sodium; 174 mg potassium Nutrition Bonus: Iron 5 mg (30% D.V.), Folate 113 mcg (28% D.V.), Vit. A (25% D.V.), Vit. C 10 mg (15% D.V.)