On July 14, the 2010 “Make It With Malt-O-Meal” contest season continued at the California State Fair in Sacramento.

Frances (Frankie) Raymond won first place with her Raw Apple Treats.  Frankie tells us her unique take on baked apple muffins was a winner because of the soft sweet texture of the sweet, cinnamon apple and tasty oat cereal combo.

As a bonus, she adds, “They are so easy to make!” The recipe was inspired by a favorite apple cake recipe, and the wholesome goodness of Malt-O-Meal® Honey & Oat Blenders®.  Click here to watch Frankie on Sacramento & Co, on News10!

The second place winner, Kim Reiner, was a first-time contest participant and took home the red ribbon for her innovative Marshmallow & Jell-O® cereal bars.  Coming in third was Gay Ritner with a creative combination of two Malt-O-Meal® favorites, resulting in a chocolatey cinnamon treat that kids are sure to love!

Frances "Frankie" Raymond of Clarksburg with her winning "Raw Apple Treats"

California State Fair Winning Recipes:

Frances Raymond of Clarksburg, 1st place, 2010 California State Fair

“Raw Apple Treats”

Ingredients:

4 cups chopped raw Granny Smith apples
2 eggs
2 cups sugar
1/2 cup vegetable oil
3 cups Malt-O-Meal® Honey & Oat Blenders®
2 cups flour
2 tsp cinnamon
1 tsp salt
1 cup chopped toasted walnuts

Directions:

In a large bowl, mix together apples, eggs, sugar and vegetable oil. Set aside. Place cereal in a plastic bag and slightly crush with rolling pin. In a second bowl, mix 2 cups of cereal crumbs, flour, cinnamon, salt, and chopped walnuts. Add the dry mixture to the apple mixture and stir until well combined. Line muffin pans with papers. Fill each paper about 2/3 full. Sprinkle last 1 cup of cereal crumbs over top of treats. Bake at 350 degrees F for about 30-35 minutes or until done. Remove from oven and cool 5 minutes then remove from pan and cool on wire rack before serving. Makes 18-24 treats.

Kim Reiner, 2nd place, 2010 California State Fair

Marshmallow & Jello-O® Cereal Bars

Ingredients:

6 cups Malt-O-Meal® Honey & Oat Blenders®
3 cups puffed marshmallow cream
1 8-oz package of cream cheese
6 Tbs granulated sugar
1 large box of strawberry Jell-O®

Directions:

In a large bowl or loaf pan, mix the Jell-O® with 2 cups boiling water and one cup cold water. Set in fridge to chill slightly while preparing rest of dessert. In a large bowl, mix the cereal and marshmallow cream until well blended. Press into a greased 9”x13” pan. In a medium bowl, with mixer on medium speed, beat softened cream cheese and sugar until sugar is dissolved. Spread evenly over the cereal mixture. Be sure to spread to the very edges creating a seal of sorts so that the Jell-O® does not run down and get the cereal pieces soggy. Carefully pour chilled. though not set up, Jell-O® over cream cheese layer. Cover and chill 2 hours or until Jell-O® sets up.  Cut and serve.  Keep refrigerated. Makes 24 bars.

Gay Ritner, 3rd place, 2010 California State Fair

Cinnamon Toasters® Coco Roos® Bars

Ingredients:

Bottom layer:

2 cups Malt-O-Meal® Coco Roos® crumbed fine in blender, 1 cube unsalted butter melted.

Top layer:

1 cube unsalted butter softened
1/2 cup packed brown sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3 cups Malt-O-Meal® Cinnamon Toasters®, crushed to 2 cups
2 tsp cinnamon

Directions:

Preheat oven to 350 F.

Use 13” x 9” baking pan.

Bottom layer:
Mix the 2 cups of ground Coco Roos® with the cube of melted butter. Press evenly into bottom of pan. Bake for 15 minutes. Remove from oven and cool while preparing.

Top layer:
Beat butter, brown sugar, and sugar into a bowl. Add egg and vanilla and beat well. Combine flour, baking powder and baking soda in separate bowl and mix. Add to mix the 2 cups of crushed Cinnamon Toasters® and 2 tsp cinnamon. Combine the butter mixture with the dry mixture stirring thoroughly.  Press evenly on to the baked bottom layer. Bake 15-20 minutes. Cool. Cut into bars or squares. Makes 20-24 bars.

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.

This summer, the Make It with Malt-O-Meal® state fair recipe contest is sweeping the nation, featured at 25 fairs around the country.

How would you like to be the next top cereal chef? Enter your favorite recipe that includes any Malt-O-Meal® cereal as an ingredient and it will be published in our exclusive online recipe hub!  Previous participants’ recipes will be featured on posters at this year’s fairs. Enter your culinary creation and maybe yours will be our next blue-ribbon winner!

You’ll also have the chance to win gift packages valued at more that $175.  All winners take home ribbons, certificates and aprons.

Click here for more information, including a full list of participating fairs and contact information on how to enter.

A note from the chef:
I’ve made this for both Thanksgiving and Christmas my entire adult life. Carbs, glorious carbs! -Kimberly

Ingredients

• 1 head of garlic (more if you really like the garlic flavor)
• Olive Oil
• 3 lbs of russet potatoes (I like mine with the skins on)
• 4 tbs butter
• 1/4 cup buttermilk
• salt & pepper

Instructions

1. Separate the garlic cloves but do not remove the peel.
2. Make a “boat” out of aluminum foil, and place the garlic cloves inside.
3. Drizzle with olive oil and a little salt & pepper.
4. Close the foil and placed in a 350 degree oven for about 45 minutes.
5. Peel the potatoes if desired, and cut into chunks.
6. Boil in salted water until tender. Drain.
7. Return the potatoes to the warm pot.
8. Squeeze the garlic out of the cloves into the potatoes, add the butter, buttermilk, salt & pepper.
9. MASH MASH MASH!

This great recipe comes directly from the Malt-O-Meal® hot wheat cereal package. The recipe isn’t found on every package, so we thought we would make it available for you right here! Enjoy the original Magic Muffin Recipe, or get adventurous with the ingredient variations we’ve provided after the cooking instructions. Let us know how your muffins came out by leaving a comment. You can add other variations of this muffin recipe to your comment as well!

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup Original Flavored Malt-O-Meal® hot wheat cereal, dry
• ½ cup sugar
• ¾ cup milk
• ¼ cup vegetable oil
• 1 egg
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla (optional)

Instructions

1. Pre-heat oven to 400°F
2. In a large bowl, combine all ingredients
3. stir together until ingredients are just moistened.
4. Spoon into a greased or paper-lined 12-cup muffin pan, filling cups ¾ full.
5. Bake for 18 to 20 minutes or until toothpick inserted in center comes out clean.

Muffin Variations:

1. Add and incorporate one 8.5-ounce can cream style corn to Magic Muffins recipe for Magic Corn Bread mix.
2. Pour muffin mixture into a greased 13×9-inch pan and bake for 19 to 20 minutes, or until edges are lightly golden and toothpick inserted in center comes out clean.
3. For Banana Magic Muffins add ¾ cup mashed bananas to basic ingredients and follow the basic muffin baking instructions.

A word from the Chef:

“Oh how I love the foods of the holiday season. Thanksgiving is my favorite holiday, it is the one time of the year that  I get to spend lots of time with my family and enjoy all of my favorite foods. Everyone has their one favorite dish that they look forward to every year. You know the one dish you cant wait to dig into when it’s placed on the table. Well for me it’s my favorite is Sweet Potato Casserole. Creamy sweet potatoes with a sweet crunchy topping made of brown sugar, butter, pecans and Malt-O-Meal Crispy Rice cereal.”

Ingredients

• 4 -cups cooked sweet potatoes
• 3/4 – cup butter or margarine (softened)
• 1 – egg, beaten
• 1 – cup sweetened condensed milk
• 1 – tsp cinnamon
• 1 – tsp nutmeg
• 1 – tsp vanilla extract
• 1/2 – cup sugar
• Topping:
• 1 – cup brown sugar
• 1/2- cup margarine (softened)
• 2 – cups malt o meal crispy rice cereal
• 1 – cup chopped pecans

Instructions

1. Boil sweet potatoes whole with the skin on until the sweet potatoes are cooked and fork tender. 
2. Remove from water and cool completely so you can remove the skin.
3.  Add cooked sweet potatoes, butter, eggs, sweetened condensed milk, sugar, vanilla and spices together.
4.  You can blend everything together with a hand mixer.
5.  Pour into a greased baking dish. I used a 8 x 4 inch round baking dish. Set aside and prepare topping. 
6. Mix brown sugar, butter, pecans and crispy rice cereal togehter.
7.  Add the topping on top of the sweet potato mixture.
8. Bake at 350 for 40-45 minutes. Let cool for at least 25 before serving. 
    

This wonderful family recipe was contributed by Malt-O-Meal Facebook Family Member, Tina Butler. Tina is also the Owner and Author  of her own blog! Find her at: www.mommyskitchen.net. Do you have a favorite Holiday recipe to contribute to one of our Facebook Family Cookbooks? Go to: www.facebook.com/MaltOMealFanPage to become a Fan Family Member and  get the full details. Enjoy!

Ingredients

• 4 pieces bacon, diced
• 1/2 cup onion, diced
• 1 teaspoon garlic, minced
• 2 cups sweet potatoes, thinly sliced (1/8-inch thick)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 3 tablespoons creme fraiche
• 1/2 teaspoon nutmeg
• 1 tablespoon brown sugar
• salt and black pepper, to taste
• parmesan cheese, grated, to taste

Instructions

1. Lightly grease 2 individual baking dishes (I used a bowl that holds roughly 1 1/2 cups).
2. Preheat the oven to 350 degrees.
3. In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
4. In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale.
5. Stir in the milk and the creme fraiche.
6. Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
7. Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon.
8. Top with one last layer of potatoes, and spoon remaining bechamel over the top.
9. Finish with a sprinkling of grated parmesan cheese.
10. Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes.
11. Let cool slightly before serving.

Serves 2. For a 4 person serving add about 10 minutes extra cooking time. Stacey gives this  about a 3 of 5 difficulty rating.

This rich and savory recipe was generously shared by Malt-O-Meal Facebook Family Member, Stacey Noble. Do you have a favorite Holiday recipe you’d like to contribute? Go to: www.facebook.com/MaltOMealFanPage and become a Fan for more details on how to have your recipe featured in one of our Facebook Family online cookbooks!

A note from the Chef:

“These are not your typical Thanksgiving treat, but they’re always a big hit! You could put an orange-colored hard candy shell chocolate or a candy corn on top of each bar for more Thanksgiving flair! Enjoy!” -Sally

Ingredients

Bars:

• 6 Cups rice cereal
• 1 Cup white sugar
• 1 Cup white corn syrup
• 1 2/3 Cup peanut butter

Topping:

• 1/2 bag butterscotch baking chips
• 1/2 bag chocolate baking chips

Instructions

1. Lightly grease 9 x 13 pan and set aside
2. Add corn syrup and sugar to a medium saucepan and warm over medium heat
3. Bring ingredients to a gentle boil for one minute without stirring
4. Remove mixture from heat after exactly one minute (overcooking can lead to hardened bars)
5. Add peanut butter and mix until fully incorporated
6. Add rice cereal
7. Press the mixture down into the greased pan until just held together, but do not press too hard.

Topping Instructions

1. Melt butterscotch and chocolate baking chips in microwave for 1 minute at a time
2. stirring until all the way melted and combined
3. Pour over cereal mixture. This will harden as it cools.
4. Cool the bars completely, cut into serving size squares and enjoy!

Ingredients

• 2 pkg of tapioca dry pudding mix
• 3 C. milk
• 1/2 bag of miniature marshmallows
• 1 medium can crushed pineapple with the juice
• 2 medium cans of mandarin oranges
• 8 oz. tub of whipped topping

Instructions

1. Boil milk and pudding mix together stirring often to prevent scorching. Mixture should thicken as it cooks.
2. Pour over the marshmallows and beat with a wire whip.
3. Cool and allow mixture to thicken more as it reaches room temperature.
4. Add pineapple, oranges, whipped topping and fold together.
5. Pour into a pretty bowl and refrigerate.

Sally likes to garnish this dish with mandarin oranges. For Fall, she recommends arranging them in a pumpkin shape. For Spring,  arrange them in the shape of a flower. Can be made a day ahead and refrigerated until ready to serve.

This very refreshing recipe was submitted by Malt-O-Meal Family Facebook Member, Sally Day. Do you have a family favorite Holiday recipe to contribute to one of our Facebook Family Cookbooks? Go to: www.facebook.com/MaltOMealFanPage to become a fan and get full details.

This delicious drink recipe was provided by Malt-O-Meal Facebook Family Member, Sally Day! It’s an easy way to offer something unique and yummy to sip before, during and after your Thanksgiving meal.

Ingredients

• 1 Large can of chilled pineapple
• 1 Two-Litre bottle of chilled lemon lime flavored soda
• orange sherbert to taste

Instructions

1. Mix lemon lime flavored soda and pineapple juice in a punch bowl
2. add orange sherbert (amount used to your liking) with an ice cream scoop 5 to 10 minutes before serving.

The mixture will form a froth as it melts. Enjoy!