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Winning Recipes from State Fairs

Last post Jul 25, 2014 12:22 PM by jsinva . 24 replies.


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  • Winning Recipes from State Fairs

    I was having some back issues so spent some time looking through recipes~Hope you enjoy looking through these, too. Linda

    Make It with Malt-O-Meal Contest
    Fancheon is a long time TOH Food Editor and a local 'famous foodie' in my area
    Fancheon Resler of Bluffton, 1st Place, 2010 Indiana State Fair

    Chocolate-Raspberry Pizza
    Crust:
    4 cups mini marshmallows
    3 tablespoons butter
    1/2 cup milk chocolate chips
    4 cups Malt-O-Meal Coco Dyno-Bites

    Topping:
    6 ounces premier white chocolate chips
    1 pint fresh red raspberries
    1 cup milk chocolate chips
    1/2 cup Malt-O-Meal Coco Dyno-Bites
    Chocolate mint sprigs for garnish

    In 2-quart glass measuring cup or bowl, combine marshmallows, butter and chocolate chips. Microwave on HIGH for 1 minute. Stir until smooth. Add Coco Dyno-Bites and combine well. Scrape out onto greased 12-inch serving tray or pizza pan; with buttered fingers, spread evenly and press for crust.

    Melt white chips 30 seconds at a time until melted; stir until smooth and spread over chocolate crust. Arrange raspberries over chocolate. Melt milk chocolate chips in microwave as for white chips; drizzle over raspberries. While chocolate is still soft, sprinkle with Coco Dyno-Bites. Refrigerate for 15 minutes before cutting into slices to serve. Refrigerate leftovers. Yields: 16 servings.
     
    KC Masterpiece "Real Deal" Recipe Contest

    Jeff Boner of Indianapolis, 1st Place for Best Wild Card Recipe, 2010 Indiana State Fair

    KC Masterpiece Lil' Oinkers
    2 pounds sausage
    2 eggs
    2 pieces bread (small cubed or bread crumbs)
    2/3 cup KC Masterpiece, separated
    8 garlic cloves
    1 radish bundle
    1 red pepper, cut into triangles
    1 dozen small new potatoes
    8 pieces bacon
    4 medium onions

    Mix sausage, eggs, bread and 1/3 cup of KC Masterpiece Barbecue Sauce. Shape like a small pig, use a radish in mouth then place 2 garlic cloves on each leg to look like hooves. Use two small round new potatoes as eyes under a layer of sausage, use red pepper triangles as ears. Bake at 350 degrees for 50 minutes to an hour.

    Remove bacon from package and pull apart. Place the 8 strips of bacon on the back of the pig and brush with KC Masterpiece Barbecue Sauce and bake until BBQ caramelizes. While out of oven, cut wedges of onion, red pepper, radish, garlic cloves and new potatoes, brush with KC Masterpiece and bake until veggies are done.
     
    Ghirardelli Chocolate Championship
    Mary Alice Collins of Markleville, 1st Place, 2010 Indiana State Fair

    White Chocolate Macadamia-Peach-Coconut Cake

    Cake:
    2-1/2 cups sifted cake flour
    2 tablespoons baking powder
    8 ounces Ghirardelli White Chocolate Baking Bar
    3/4 cup unsalted butter, at room temperature
    1-1/2 cups granulated sugar
    1 pinch salt
    4 large eggs
    1-1/4 cups milk
    1 teaspoon coconut extract
    1/2 cup macadamia nuts, chopped and roasted
    2 fresh peaches (1 cup), chopped very fine and drained on a paper towel

    Butter Cream Frosting:
    1 cup sweetened coconut flakes, roasted
    6 ounces Ghirardelli White Chocolate Baking Bar
    1/4 cup heavy cream
    1 cup unsalted butter, room temperature
    1/2 cup margarine, room temperature
    3 to 4 cups confectioners' sugar
    1/2 teaspoon coconut extract
    1 pinch salt
    1/4 cup macadamia nuts, chopped and roasted
     
    For cake: Heat oven to 350 degrees. Grease three 8-inch round cake pans on the sides and bottom. Flour the sides and place a piece of cut wax paper in the bottom. Sift together the flour and baking powder. Melt the 8 ounce bar of Ghirardelli white chocolate in the top of a double boiler over hot water or melt in the microwave. Set aside to cool to room temperature. With a mixer beat butter, sugar and salt until fluffy. Add eggs, one a time, beating after each addition until smooth. Add the flour and milk, alternately beginning with flour and ending with flour. Add the white chocolate, coconut extract, chopped peaches and macadamia nuts just until smooth. Divide the batter evenly between the three 8-inch pans. Bake for about 35 minutes or until a cake tester comes out with just a few moist crumbs clinging on it. Cool about 15 minutes, unmold onto a rack and cool completely.

    For butter cream frosting: Spread the coconut flakes on a baking sheet. Toast in a 300 degree oven for about 10 minutes or until golden, stirring occasionally so that coconut browns evenly. Cool and reserve for assembly. Melt the 6 ounces of Ghirardelli white chocolate baking bar and the 1/4 cup heavy cream in the microwave or in a double boiler. Let cool to room temperature. With mixer beat the butter and margarine until fluffy. Add the white chocolate and heavy cream and beat well. Beat in confectioners' sugar, coconut extract and salt. Continue to beat until butter cream frosting is smooth and fluffy and consistency to spread on cake. If needed add more confectioners' sugar. Frost the cake layers and sprinkle with roasted coconut and macadamia nuts in-between each layer and on top of the cake. Let set to make sure frosting is firm enough before cutting cake.
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  • Re: Winning Recipes from State Fairs
    Down-Home Mashed Potato Pot Pie
    Judy Thompson, Ankeny | Posted: Thursday, October 27, 2011 2:47 pm
    First place, Spotlighting Spuds Contest, Iowa State Fair, 2011
    2, 4-oz. pkgs. instant potatoes (baby reds are good)
    2 T. butter
    ½ C. half-and-half
    2 T. maple syrup
    8 slices pre-cooked maple bacon, crumbled
    1 apple, sliced thin
    ½ onion, sliced thin
    2 T. butter
    1 C. shredded Gruyere cheese
    1 egg, beaten with 1 T. water
    1 sheet puff pastry
    Preheat oven to 400o. Make the mashed potatoes according to directions on box, substituting half-and-half for the 1/2 C. water in the directions. Add butter and maple syrup, then set aside. Cook apples and onions in butter until golden. Unfold one sheet of puff pastry and cut into four sections. Divide potatoes in four oven-proof small crocks (about 1½ C. in size is best). Divide cooked apples, onions and bacon over the potatoes. Top with cheese. Lay the puff pastry over the crocks. Brush the egg wash around the rim of the crocks and press to seal. Brush the top of the pastry with the egg wash. Cut small holes in the top of the pastry to let the steam out and bake on the center rack of the oven for 20 minutes or until golden brown.
     
    Something Special Sweet Potatoes
    Marjorie Rodgers, Indianola | Posted: Friday, October 28, 2011 9:55 am
    Second Place, Spotlighting Spuds Contest, Iowa State Fair, 2011
     
    2 lbs. sweet potatoes, 
    cooked and quartered
    1, 20-oz. can crushed 
    pineapple, undrained
    1/2 C. pitted prunes, presoaked, cut into quarters
    1 T. grated orange rind
    1/2 C. slivered almonds
    1 T. butter
    Combine first four ingredients.  Turn into 1-qt. casserole and sprinkle with the almonds.  Dot with butter.  Bake 40-45 minutes at 350o.  6-8 servings
     
    Garlic Rosemary Hasselback Potatoes
    Cristen C. Clark, Runnells | Posted: Friday, October 28, 2011 9:57 am
    Third place, Spotlighting Spuds Contest, Iowa State Fair, 2011
    Rosemary butter (make first):
    1/2 stick unsalted butter
    1 tsp. salt
    1 tsp. fresh chopped rosemary
    Combine ingredients. Refrigerate until ready to serve potatoes.
    Potatoes:
    4 russet potatoes
    4 cloves garlic, very thinly 
    sliced lengthwise
    1/2 C. olive oil
    2 tsp. salt
    1 tsp. black pepper
    1 tsp. fresh chopped rosemary
    Slice potatoes vertically  every 1/8 inch along top edge leaving bottom 1/4 inch of each potato uncut so potato is intact.  Place thin slices of garlic into cuts in each potato.  Combine olive oil, salt, pepper and rosemary in small bowl. Place each potato on a square of aluminum foil large enough to wrap potato.  Drizzle 1/4 of the oil mixture onto each potato, getting it into the slits.  Wrap potato tightly in foil and let marinate in fridge for 30 minutes or up to three days  When ready to bake, preheat oven to 400 degrees and bake in foil on cookie sheet 30 minutes.  Remove foil and bake 30  minutes. Serve with rosemary butter.
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  • Re: Winning Recipes from State Fairs
    Illinois
    Pork Kapusta
    Grand Champion, Blue Ribbon Culinary Contest
    First place, Main Dish Using Pork
    Linda Cifuentes of Mahomet
    3 pounds pork loin, boneless
    3 cloves garlic, halved lengthwise
    Salt and pepper
    1 tablespoon caraway seeds
    ¾ pound bacon
    4 cups green cabbage, shredded
    1 ½ cups sauerkraut
    28-ounce can petite diced tomatoes
    2 bay leaves
    12 ounces German beer
    Place 6 small slits into pork loin and insert halved garlic into slits. Season pork with salt and pepper, to taste. Place all ingredients in large pot and cook, covered, over medium-high heat for 1 hour and 45 minutes. Stir often to prevent pork from burning. When ready to serve, remove bay leaves and shred the pork.
    Makes 6 to 8 servings.
     
    Garlic Knots
    First place, Yeast Breads
    Second place, Blue Ribbon Culinary Contest
    Pamela Sage of Monmouth
    2 tablespoons minced garlic
    10 garlic cloves, minced
    6 tablespoons unsalted butter
    1 teaspoon plus ¾ cup water, heated to 110 degrees
    1 1/8 teaspoon rapid-rise or instant yeast
    2 cups all-purpose flour
    1 teaspoon salt
    Adjust oven rack to middle position and heat to 200 degrees. When oven reaches 200, turn it off. Grease large bowl.
    Make garlic butter: Cook garlic, 1 tablespoon butter and 1 teaspoon water in small nonstick skillet over low heat, stirring occasionally, until garlic is straw-colored, 8 to 10 minutes. Add remaining butter, stirring until melted. Let stand 10 minutes off heat. Strain garlic butter through fine mesh strainer into small bowl; reserve garlic solids.
    Make dough: Whisk remaining water, 1 tablespoon garlic butter, reserved garlic solids and yeast in liquid measuring cup until yeast dissolves.
    In bowl of stand mixer fitted with dough hook, mix flour and salt until combined. With mixer on low, add water mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and knead until dough is smooth and comes away from the sides of the bowl, about 6 minutes.
    Turn dough onto clean work surface and knead briefly to form smooth cohesive ball. Transfer dough to prepared bowl and turn to coat. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, 40 to 50 minutes.
    Line baking sheet with parchment paper. Punch down dough on floured surface. Roll dough into 12-by 6-inch rectangle and cut into twelve 6-inch strips. With flat hands, roll each strip into a 12-inch rope. Tie ropes into knots, tucking tails. Place on prepared baking sheet. Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes.
    Remove knots from oven and discard plastic. Heat oven to 500 degrees. Return knots to oven and bake until set, about 5 minutes. Remove knots from oven and brush with 2 tablespoons garlic butter. Rotate baking sheet, return to oven and bake until golden, about 5 minutes. Brush knots with remaining garlic butter and cool 5 minutes. Transfer to wire rack. Serve warm.
    Makes 12.
     
    Meatballs in Red Wine Sauce
    First place, Main Dish Using Beef
    Carlene Carter of Lincoln
    6 ounces fresh white bread crumbs
    5 ounces milk
    1 medium onion, finely chopped
    1 pound ground sirloin
    1 teaspoon paprika
    5 tablespoons olive oil
    1 tablespoon butter
    Salt and pepper
    Mushroom and Wine Sauce:
    1 tablespoon butter
    4 tablespoons olive oil
    1 large clove garlic, minced
    8 ounces sliced mushrooms
    2 tablespoons flour
    7 ounces beef broth
    5 ounces red wine
    4 tomatoes, peeled and chopped
    1 tablespoon tomato paste
    1 teaspoon brown sugar
    1 tablespoon fresh basil, finely chopped
    Salt and pepper
    1-pound package egg noodles, cooked
    Fresh basil sprigs for garnish
    Place bread crumbs in bowl; add milk and leave to soak about 30 minutes.
    To make sauce, heat 1 tablespoon butter and the oil in saucepan. Add garlic and mushrooms and cook 4 minutes. Stir in flour and cook 2 minutes. Add broth and wine and simmer 15 minutes. Add tomatoes, tomato paste, brown sugar and basil. Season with salt and pepper. Simmer 30 minutes.
    To make meatballs, mix onions, ground sirloin and paprika with the bread crumb-milk mixture and season to taste. Shape mixture into 14 meatballs; cook and add to sauce. Serve with hot noodles and garnish with basil sprigs.
    Makes 4 to 6 servings.
     
    Honey Granola Cookies
    First place, Honey Bee
    Nan Kessler of Springfield
    ½ cup butter, softened
    ½ cup packed brown sugar
    ¾ cup honey
    1 egg
    1 ½ cups all-purpose flour
    ½ teaspoon baking soda
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    2 ½ cups natural oats, honey and almonds granola
    2 cups powdered sugar
    3 to 4 tablespoons milk
    1 teaspoon coconut extract
    Heat oven to 375 degrees. In medium bowl, beat butter, brown sugar, honey and egg with electric mixer on medium speed, scraping bowl constantly, until smooth. Stir in flour, baking soda, salt and cinnamon. Stir in granola.
    On ungreased cookie sheets, drop dough by cookie scoop 2 inches apart.
    Bake 7 to 9 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool 15 minutes.
    In small bowl, mix powdered sugar, milk and coconut extract until smooth. Drizzle over cookies.
    Makes 3 dozen cookies.
     
    Brunch Pizza
    First place, Cooking with Eggs
    Kathy Johnson of Springfield
    8-count package refrigerator crescent rolls
    16 ounces raw turkey breakfast sausage
    5 eggs
    ¼ cup milk
    ½ teaspoon salt
    1/8 teaspoon pepper
    4 ounces shredded sharp cheddar cheese
    2 tablespoons parmesan cheese
    Brown turkey sausage in skillet until crumbly; drain. Spray a 12-inch pizza pan with nonstick spray. Separate crescent dough into triangles and arrange in pizza pan to form crust, sealing edges. Combine eggs, milk, salt and pepper in small bowl. Beat until smooth. Layer sausage and cheddar in crust. Pour egg mixture over. Sprinkle with parmesan. Bake at 350 degrees for 30 to 40 minutes until set.
    Makes 8 to 10 servings.
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  • Re: Winning Recipes from State Fairs
    Illinois cont
    Baked French Toast
    First place, Cooking With Eggs, Junior Division
    Aaron Fishburn of Buffalo
    4 tablespoons margarine
    1/3 cup brown sugar
    ½ teaspoon cinnamon
    4 slices French bread, cut in 1 ½-inch slices
    4 eggs
    2/3 cup milk
    Melt margarine in 9-by-9-inch pan. Mix brown sugar and cinnamon. Sprinkle half of mixture in bottom of pan.
    Place bread into pan. Sprinkle bread with remaining sugar mixture.
    Beat eggs and milk together. Pour over bread. Refrigerate at least 8 hours. Bake in preheated 350-degree oven for 35 to 50 minutes. Serve with warm syrup.
    Makes 4 servings.
     
    Peach Marmalade Tea Cookies
    First place, Cottage Cheese Contest
    Elizabeth Carter of Lincoln
    2 cups all-purpose flour
    2 tablespoons sugar
    1 cup cold butter
    1 cup (8 ounces) plus 2 tablespoons cream-style cottage cheese
    ½ cup peach marmalade
    1 egg white mixed with 1 teaspoon water
    ¼ cup pearl sugar (may substitute regular sugar)
    Mix together flour and sugar in medium bowl; cut in butter. Blend in cottage cheese until mixture forms a ball. Chill 1 hour.
    On a floured surface, roll dough to 1/8-inch thickness. Cut with a 3-inch round cutter. Place 1 teaspoon marmalade in center of each cookie. Moisten edges and fold in half; seal tightly with fork.
    Place on lightly greased baking sheets. Brush with egg white mixture, sprinkle with pearl sugar. Bake at 400 degrees for 15 minutes or until lightly browned. Cool on wire racks.
    Makes 2 dozen.
     
    Spam Frittata — Greek Style
    First place, Great American Spam Championship
    Anthony Karas of Chatham
    2 tablespoons unsalted butter
    1 medium onion, diced
    1 red pepper, diced
    1 (12-ounce) can reduced-sodium Spam, ground in food processor or finely diced
    1 medium tomato, diced
    ¼ cup Kalamata olives, diced
    1/3 cup feta cheese, crumbled
    3 tablespoons parsley, chopped
    1 teaspoon salt
    ½ teaspoon pepper
    12 large eggs
    1 cup half-and-half
    Preheat oven to 350 degrees.
    In a 12-inch saute pan, saute onion, pepper and Spam in butter at medium-high heat until onions are soft (5 to 7 minutes).
    Place sautéed ingredients in a single layer in a 13-by-9-inch ovenproof dish. Layer tomatoes, olives, feta, parsley, salt and pepper over sautéed ingredients.
    In a separate bowl, beat eggs and half-and-half together and pour evenly into dish. Bake approximately 30 minutes or until it puffs up and knife comes out clean when inserted into center of frittata.
    If desired, top with additional diced tomatoes, olives, parsley and feta. Serve immediately.
    Makes 8 to 10 servings.
     
    Vineyard Chicken Piccata
    First place, Cooking with Wine
    Jone Schumacher of Chapin
    1 1/4 cup flour
    ½ teaspoon Teasoning poultry seasoning
    ½ teaspoon Lawry’s seasoned salt
    1 teaspoon chicken bouillon, ground fine with small coffee grinder, or substitute 1 teaspoon salt
    2 teaspoons pepper
    ¼ cup olive or canola oil, divided
    1 pound sliced mushrooms
    ¼ cup salted butter
    2 ½ pounds chicken tenders
    2 ¾ cups white wine (Kate Hill Vineyards Chardonel)
    3 ½ ounces capers, drained
    2 small lemons, sliced
    Parsley (optional)
    Combine all seasonings with flour and place in plastic bag.
    Measure 2 tablespoons olive oil in large skillet and cook mushrooms until partially cooked. Remove from skillet and place in small strainer to drain.
    Place 2 to 3 chicken tenders in flour mixture to coat. Place remaining oil and butter in skillet and brown chicken.
    Pour in wine and mushrooms and bring to boil. Reduce heat; simmer uncovered for 12 to 15 minutes or until chicken juices run clear and wine has reduced. If wine cooks away too rapidly and dish lacks moisture, add more wine.
    In final 1 to 2 minutes of cooking, place sliced lemons on top of chicken tenders and add capers. Garnish with parsley, if desired. Serve while hot.
    Makes 6 servings.
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  • Re: Winning Recipes from State Fairs
    Illinois continued
    Summer’s Bounty Pie with Almond Crust
    First place, Pillsbury Pie Baking Championship
    Nancy Bathurst of Girard
    ½ cup sliced almonds
    1 package refrigerated piecrusts
    1/3 cup brown sugar
    1/3 cup granulated sugar
    2 tablespoons Clear Jel or substitute cornstarch
    1/3 teaspoon salt
    ½ teaspoon fiori di sicilia citrus-vanilla flavoring
    4 cups peaches, peeled and sliced
    1 cup raspberries
    1 cup blueberries
    1 tablespoon butter
    1 tablespoon milk
    1 tablespoon sugar
    Put almonds on cookie sheet and place in preheated 350-degree oven 5 minutes. When cool, chop finely.
    Remove piecrusts from refrigerator and set on counter 15 minutes. Place one crust on lightly floured surface and sprinkle with chopped almonds up to 1 inch from edges. Using a rolling pin, lightly roll almonds into crust. Place crust, almond side up, into 9-inch pie pan.
    Mix together the brown and granulated sugars, Clear Jel, salt and fiori di sicilia. Add the fruit and gently toss until evenly coated. Pour into the pie dough-lined pan. Dot surface with butter.
    Place the second piecrust on a lightly floured surface and cut ten ¾-inch strips. Arrange 5 strips of dough evenly over the filling. Gently fold back every other strip to a little past the center. Take another strip of dough, hold it perpendicular to the other strips and place it across the center of the pie. Unfold the 2 folded strips so they life flat on top of the perpendicular strip. Now, fold back the strips that weren’t folded back last time. Lay a second perpendicular strip of dough about ¾-inch away from the last one. Unfold the 3 folded strips. Fold back the original 2 strips, set a third perpendicular strip of dough ¾ of an inch from the last one, and unfold the 2 strips. Repeat on the other side of the crust over the strips and press to adhere. Flute the edges.
    Use the remaining dough to make decorations that you cut out with a cookie cutter. Attach cutouts in a decorative pattern. Brush the milk over strips and decorations and sprinkle with the 1 tablespoon sugar. Refrigerate unbaked pie 1 hour.
    Preheat oven to 425 degrees. Place pie on cookie sheet and put on bottom shelf of oven. Bake 15 minutes and then put pie shield over rim of pie. Continue baking 25 to 30 minutes until filling bubbles near the pan edges.
    Let pie cool on rack until the juices have thickened, about 3 hours.
    Makes 8 servings.
     
    Fruit and Egg on a Stick with Lime Dipping Sauce
    First place, Breakfast on a Stick, Junior Division
    Hannah Crider of Lincoln
    Dip:
    1 (6-ounce) container vanilla yogurt
    2 tablespoons fresh minced cilantro
    2 tablespoons lime juice
    Skewers:
    4 eggs
    Fresh strawberries, hulled and cleaned
    Fresh grapes, cleaned
    Watermelon, cubed
    Cantaloupe, cubed
    Mix dip ingredients. Chill until ready to use.
    Place eggs in cold water in single layer. Bring to a boil, take off heat and cover with lid for 15 minutes. Put under tap and run cold water over eggs until water is cool.
    Chill in refrigerator about 30 minutes. Remove shells from eggs and rinse with cold water. Prepare fruit.
    Alternate different fruits on bamboo skewers, putting the cooked eggs in the middle, followed by more fruit. Make sure to center skewers in fruit and eggs to make sure they are secure. Serve with prepared dip.
    Makes 4 servings.
     
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  • Re: Winning Recipes from State Fairs
    North Carolina Apple Growers Association
     
    Apple Recipe Contest
    Monday, October 17, 2011
    Caramel Apple Cinnamon Breakfast Rolls
    1 loaf frozen dough white or wheat (Rhodes), thaw as directed, let rise until doubled, then punch down and let rest 10 minutes.
    Roll out on a 12 x 8 floured board
    Spread Cinnamon filling:
    1/4 cup soft butter
    ½ cup sugar
    2 teaspoons cinnamon
    1/3 cup chopped walnuts
    Caramel Sauce:
    18 caramels
    2 Tablespoon half and half
    (Place in microwave until melted)
    Spread filling onto dough.
    Top with 2 cups very thinly sliced apples such as Honey Crisp.
    Roll up and slice into 2” sections, place in a greased 9 inch round pan and bake at 350 degrees for 30-45 minutes.  Cool slightly and pour caramel sauce over the rolls.
     
    ****************************************************************
     
    Second Place: Donna Barefoot, Benson
    Country Apple Ham Pizza
    1 package crescent rolls
    1 cup chopped NC apple (red and yellow delicious
    2 teaspoons sugar
    Dash of salt
    3 Tablespoons margarine
    1 cup large NC Wine Sap Apples, cut into 3 thick slices
    3 Tablespoons pecans, chopped
    3 Tablespoons dried cranberries
    4 Tablespoons country ham (cooked) and chopped
    ¼ cup blue cheese, crumbled
    Place crescent rolls points toward the center, in a pizza pan and press together to form crust.  Cook chopped apples, sugar, salt and margarine for 5-7 minutes for the sauce.  Spread the sauce on the dough.  Place sliced apples on top of sauce.  Top with pecans, cranberries and ham.  Sprinkle with cheese and bake at 375 degrees for 20 minutes.  Remove from oven and allow to cool for 5 minutes before serving.
    *******************************************************************
     
    Third Place: Felice Bogus, Raleigh
    Apple Pancetta Frittata
    8 large eggs plus 2 large egg whites
    1 Tbs. olive oil
    3 oz. pancetta, diced
    1 medium leek, rinsed well and thinly sliced
    2 large NC-grown apples(such as Mutsu, Fuji, or Gala), peeled, cored, and sliced into 1/8-inch-thick pieces
    Preheat oven to 450°.
    In a medium bowl, beat together eggs and egg whites.  Season to taste with salt and pepper and set aside.
    Heat the oil in a 12-inch cast iron skillet over medium heat.  Sauté pancetta until crisped, about 5 minutes.  Remove pancetta with a slotted spoon and reserve.  Add leek and sauté and additional 1 – 2 minutes. 
    Stir pancetta and leek into beaten eggs and pour eggs into the skillet.  Let eggs begin to set, about 1 – 2 minutes and arrange apples on top of eggs.
    Place skillet in the top third of the oven and bake until filling is set and top begins to brown, about 20 minutes.  Remove from oven and slide frittata onto a cutting board.  Let rest 5 minutes before cutting.  Serve warm or at room temperature.
    ****************************************************************
     
    Honorable Mention: Chris Braxton, Durham
    Apple Sausage Balls
    2 cups NC grown apples (Honey crisp were used in the winning recipe), chopped fine
    1 cup all-purpose flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    ¼ teaspoon salt
    1 ¾ cup country sausage (16 oz.)
    1 ½ cup sharp cheddar cheese – June Hoop cheese if possible (NC Ashe County Hoop Cheese)
    ½ cup smoked Gouda cheese
    2 Tablespoons maple syrup, molasses or honey (maple syrup was used in the winning recipe)
    1/8 teaspoon cinnamon
    1/8 teaspoon allspice
    1/8 teaspoon nutmeg (optional)
    Mix all together with your hands or a mixer to combine and roll into walnut size balls.  Place on baking sheet and bake at 375 degrees for 20-25 minutes.
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  • Re: Winning Recipes from State Fairs
    Fleischmann's Yeast "Bake for the Cure" Contest
    Kenda Friend of Indianapolis, 1st Place, 2010 Indiana State Fair

    Turkey Bacon & Onion Spirals
    Dough:
    1 package Fleischmann's Active Dry Yeast
    1 teaspoon sugar
    2/3 cup lukewarm milk (110 degrees)
    3 cups all-purpose flour
    1 teaspoon salt
    2 large eggs, beaten
    2/3 cup butter, diced and softened

    Filling:
    8 ounces turkey bacon, cut into small pieces
    1 tablespoon butter
    2 cups onion, finely chopped
    2 garlic cloves, finely sliced
    1 teaspoon fresh thyme, finely chopped
    1 large egg yolk
    2 tablespoons milk
    Fresh herbs for garnish

    · Place the yeast and sugar in a small bowl with the scalded milk. Set aside for 10 minutes until frothy. Combine the flour and salt in a large mixer bowl with dough hooks. Mix in the yeast mixture and eggs. Gradually work in the butter until dough is smooth and elastic, about 5 minutes. Shape into a ball, place in a greased bowl, cover with a cloth, and set aside for 1 hour or until doubled in bulk.
    · For the filling while dough rises, sauté the bacon in a large frying pan over medium heat until crisp. Add the butter, onion and garlic. Simmer over low heat for 10 minutes until tender. Stir in the thyme. Cool.
    · Dust your hands with flour, punch the risen dough down, and knead lightly on floured surface. Roll out to 1/4-inch think and cut into two 8x12-inch rectangles. Spread the cooled filling over the dough. Working from the short side, roll up each rectangle into a log. Cut into 3/4-inch slices.
    · Line a baking sheet with parchment paper and place spirals on the sheet, placing them 2-inches apart. Cover and let rise in a warm place for 20 to 30 minutes. Heat oven to 375 degrees.
    · Just before baking, whisk the egg yolk with the milk and brush the spirals. Bake for 15 to 20 minutes or until lightly browned. Transfer to cooling rack. Serve warm or at room temperature.

    Yields: 12 - 15 servings
     
    Utah State Fair Winning Recipes:
    Naomi Kress, 1st place, Utah State Fair 2010
    Deluxe Corn Bursts® Pancakes
    Ingredients:
    1 cup Malt-0-Meal® Corn Burst Cereal crumbs (finely ground in blender)
    1-1/2 cups flour
    1/3 cup sugar
    1/2 teaspoon salt
    2 teaspoons baking powder
    4 eggs, beaten
    1/2 cup plain yogurt
    1/4 butter, melted
    2 cups milk
    6 slices bacon, finely diced
    Butter
    Maple Syrup
    Whipped Cream
    Blueberries
    Cook the bacon in a frying pan until crisp. Drain fat and set aside. Stir together dry ingredients in a bowl. In separate bowl, mix eggs, yogurt, butter, milk, and bacon. Pour dry ingredients and stir until well blended. Pour 1/4 cup mixture onto hot oiled skillet. Cook until bottom is lightly browned. Turn pancakes and cook other side until done. Repeat with remaining batter. Serve with warm maple syrup, whipped cream, and fresh blueberries. Yields: 15 pancakes.
     
    Carol Bartholomew, 2nd Place, Utah State Fair
    Peaches and Cream
    Crust:
    1 ½ cups crushed Malt-O-Meal® Honey Graham Squares® cereal
    1 Tbsp. sugar
    ½ tsp. ground cinnamon
    1/3 c. melted butter
    Preheat oven to 350 degrees. In a 2-quart mixing bowl, stir together cereal, sugar and cinnamon. Mix in the butter thoroughly. Press into the bottom and sides of a 10” springform pan. Set aside.
    Filling:
    3 packages (8 oz. each) cream cheese, softened
    1 c. sugar
    4 eggs
    1 ½ tsp. almond extract
    In 4-quart mixing bowl, using electric beaters whip together cream cheese with sugar, beat in eggs one at a time, then add almond extract. Pour this mixture into the prepared crust. Bake at 350 degrees for 45 minutes. While baking, prepare peach topping. Remove to cooling rack and allow to cool.
    Peach Topping:
    3 c. peeled, pitted and diced peaches (fresh or frozen)
    2 tsp. fresh lemon juice
    ¾ c. sugar
    2 Tbsp. cornstarch
    ¼ tsp. ground cinnamon
    ¼ tsp. almond extract
    In 2-quart heavy pan, place prepared peaches and lemon juice. Separately, stir together sugar, cornstarch, and cinnamon; add this gently into diced peaches. Cook on medium heat, gently stirring, until juice from peaches is thickened. Stir in almond extract. Allow to cool. Pour over cooled backed cheesecake. Chill well.
    Makes 12 servings.
     
    Esther May, 3rd Place, Utah State Fair
    Raspberry Crunch Bars
    Ingredients:
    4 c. Malt-O-Meal® Berry Colossal Crunch®
    ½ c. butter
    1 can sweet and condensed milk
    1 cup raspberry jam
    1 cup unsweetened coconut
    1 cup white chocolate chips
    Directions:
    Preheat oven to 350 degrees. In a saucepan, melt butter. Crumble cereal then mix with the butter. Pat the crumb mixture into a 9×13 pan. Pour sweet and condensed milk over the cereal mixture. Place dollops of jam throughout the milk. Sprinkle coconut and white chocolate chips on top. Bake in oven for 25-30 minutes. Bars should be a little brown on top. Let cool, slice and enjoy!
    False
  • Re: Winning Recipes from State Fairs
     
    New York State Fair Winning Recipes:
    Jeffery Case, Mattydale, NY, 1st place, New York State Fair 2010
     
    Malt-O-Meal® Breakfast Muffins
    Ingredients:
    4 1/2 plus 1/2 cup crushed Malt-O-Meal Honey Oat Blenders® cereal
    2 1/2 cups flour
    1 1/2 cups granulated sugar
    2 1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 cups dried cranberries
    2 eggs, beaten
    2 cups buttermilk
    1/2 cup oil
    Coarse sugar for topping
    Directions:
    In a large mixing bowl combine 4 1/2 cups cereal, flour, sugar, baking soda, salt; Stir well; Add the dried cranberries and mix in. In a small bowl combine the eggs, buttermilk and oil. Slowly spoon dry ingredients into wet ingredients and stir until just moistened. Spoon into muffin cups or greased tins and sprinkle crushed cereal on top; Sprinkle sugar on top. Bake at 400 degrees for 20 minutes or until a pick inserted comes out clean.
    Makes approx. 18
     
    Jane Wojtaszek, 2nd Place, New York State Fair
     
    Malt-O-Meal® Cocoa Dyno Bite® Delights
    Cream together:
    1 8 ounce block of soft cream cheese
    1 1/2 of powdered sugar
    1 1/2 cups of creamy peanut butter
    1/4 teaspoon of vanilla
    3 cups of Malt-O-Meal Cocoa Dyno Bites cereal
    Chill for 1 hour
    Roll into balls
    Microwave for 1 1/2 minutes; 2 cups of chocolate chips; mix when smooth this will be your dipping mixture.
    Dip balls into melted chocolate so they are evenly coated. Place into a small muffin cup or on wax paper, chill. Drizzle as desired, keep refrigerated until you serve this delicious treat.
     
    Elaine Reilley. 3rd Place, New York State Fair
     
    Incred-O-Berry Tart
    Crust:
    4 cups Malt-O-Meal® Blueberry Muffin Tops® cereal, crushed (should make approx.1 3/4c)
    1/3 cup butter, melted
    1/4 cup chopped almonds
    Filling:
    1 8 ounce package cream cheese
    1 1/2 cups marshmallow crème
    1 cup heavy cream, whipped
    Topping:
    2 cup raspberries
    2 cup blackberries
    2 cup blueberries
    1/2 cup sugar
    3 tablespoon flour
    1 tablespoon lemon juice
    2 tablespoon seedless blackberry jam
    Piping:
    1 cup heavy cream, whipped
    1/2 cup confectioner’s sugarribbonJeffery Case and his 1st place
    Preheat oven to 350. To assemble crust, mix crust ingredients together and press into bottom and up sides of a 10” tart pan with removable bottom. Bake for 8-10 minutes. Cool completely. Cream marshmallow crème and cream cheese together with mixer until smooth.  Fold in whipped cream until well blended. Spread over cooled crust. Gently toss all the berries together in a large bowl. Measure out 2 1/2 cups of mixed berries. Puree the 2 1/2 cups berries in a food processor until very smooth, about 1 minute. Strain the puree through a fine mesh sleeve into a small saucepan, pressing out as much puree as possible. Should be approx. 1 1/2 cups and discard seeds. Mix together the sugar and flour in small bowl. Whisk in puree. Bring to a boil over medium heat, stirring constantly, until as thick as pudding, approx. 5-8 minutes. Remove from heat and stir in lemon juice. Cool. Spread the cooled puree mixture over the cream cheese layer. Melt jam in microwave on high for 30 seconds.  Pour over remaining berries and toss to coat.  Spread the berries evenly over puree layer and lightly press down. Chill for at least 1 hour to set. Remove from pan. Mix whipped cream and confectioner’s sugar. Pipe around edges.
    False
  • Re: Winning Recipes from State Fairs
    Minnesota State Fair Winning Recipes:
    Alice Seuffert, 1st Place, Minnesota State Fair
     
    French Toast Stuffed Pork
    Ingredients:
    1 box of chicken stuffing mix (6 ounces)
    2 cups of Malt-O-Meal® Cinnamon Toasters®
    1/4 cup butter
    2 cups of water
    1/3 cups of chopped walnuts
    1 pork tenderloin (Bourbon Maple, 27.2 ounce package)
    1/2 cup of brown sugar
    1 tsp cinnamon
    Maple syrup (for dipping)
    Directions:
    Preheat oven to 375.  Mix stuffing, Cinnamon Toasters, butter and water in a covered microwave safe dish. Heat for 5 minutes. Once done heating add walnuts and set aside.
    Remove pork tenderloin from package and cut lengthwise but do not go all the way through. Pound tenderloin flat. Mix brown sugar and cinnamon together.  Rub tenderloin with brown sugar and cinnamon mixture. Stuff tenderloin with stuffing mixture.  Wrap aluminum foil tightly around tenderloin. Wrap an additional layer of foil around tenderloin and bake in the oven on a cookie sheet for 1 hour. Remove from oven and let sit for 10 minutes then slice.  Serve with Maple Syrup.
     
    Connie Sandler, Golden Valley, 2nd Place, Minnesota State Fair
     
    Golden Date Balls
    2 1/2 cups Malt-O-Meal® Golden Puffs®
    1/2 lb chopped dates
    1/2 cup (1 stick) unsalted butter
    1/2 tsp vanilla
    Powdered sugar
    Whirl Malt-O-Meal Golden Puffs in a food processor to crush cereal. In a small saucepan, combine dates and butter; cook over low heat until mixture is mushy, about 5 minutes.  Remove from heat. Stir in cereal and vanilla. Roll into small balls while mixture is still warm. Roll balls into powder sugar.
    Makes 3 1/2 to 4 dozen balls.
     
    April Weinrich, Wahlcon, MN, 3rd Place, Minnesota State Fair
     
    Malt-O-Meal® Honey Oat Cranberry Bread
     
    Ingredients:
    2 teaspoons salt
    1 egg
    3 tablespoons butter or margarine
    1/4 cup buttermilk powder
    2 tablespoons of honey
    1 tablespoon orange zest
    1 1/3 cups warm water
    2- 2 1/2 cups bread flour
    1 cup whole wheat flour
    2 1/2 cups Malt-O-Meal Honey Oat Blenders® cereal
    1/2 cup dried cranberries
    1 package instant dry yeast
    Directions:
    Place in bread machine in order suggested by manufacturer. Set bread machine on dough setting. Add more water or flour if necessary, may need to re-start the machine for extra kneading time.  After dough cycle is complete, remove dough from bread machine and shape into 2 loaves or braids. Let rise until double and bake at 350 degrees for 25-30 minutes or until done. Drizzle with icing if desired.
     
    False
  • Re: Winning Recipes from State Fairs
    Illinois State Fair
    Winning Recipes:
    Jone Schumacher, First Place, Illinois State Fair
    Cocoa Peanut Butter Bites
    1 cup granulated sugar
    1 cup light karo syrup1 cup smooth peanut butter
    6 cups Malt-O-Meal® Cocoa Dyno-Bites®
    1 cup semi-sweet chocolate chips
    1 cup peanut butter chips
    1/2 additional cup Cocoa Dyno-Bites1/3 cup finely chopped peanuts
    Cooking spray
    Directions:
    Spray large mixing bowl with cooking spray. Place 6 cups of Malt-O-Meal Cocoa Dyno-Bites® in the mixing bowl. In a medium saucepan, combine the sugar and syrup and bring to boil over medium heat; stir in the peanut butter. Pour sugar mixture into the cereal and stir until well mixed. Spray cup cake pans with cooking spray and spoon to place 1/4 cup cereal mixture in each cup, filling each cup about 1/2 full. Repeat to make 3 dozen cookies. If needed, use a fork to remove cookies after set a minute and place on a tray to reuse the cup cake pan. Combine the chips and microwave on high for 30 minutes, and then stir. Heat additionally as needed until melted, stir until smooth. Use a small dipper or tablespoon to put a small amount of melted chocolate on top of each cookie. Sprinkle on 1/4 teaspoon chopped peanuts and heaping 1/4 teaspoon Cocoa Dyno-Bites on top and press slightly into the chocolate. Place in the refrigerator to set chocolate.
    OR, use this simpler method: press cereal mixture into prepared 9 x 13 pan. Spread with the melted chocolate and toppings as directed for the individual cookies.
     
    Jeanette Malafa, Second Place, Illinois State Fair
    Cocoa Dyno-Bites® Bars
    Ingredients:1 box of brownie mix ( + normal ingredients for making mix; egg, oil, etc.)
    1 cup marshmallow fluff
    1/2 cup salted peanuts, coarsely chopped
    2 cups Malt-O-Meal® Cocoa Dyno-Bites cereal
    2/3 cup creamy peanut butter
    1 1/4 cup semi-sweet chocolate chips
    Directions:
    Heat oven to 350 degrees. Line 9″ square pan with foil, then grease foil on bottom. Make and bake brownies as directed on box. Cool completely.
    Frost brownies with marshmallow fluff. Sprinkle peanuts on top. Refrigerate while making the cereal topping.
    Melt peanut butter and chocolate chips in a saucepan over low heat. Add cereal and mix until well covered, spread over frosted brownies. Refrigerate 1 hour or until set before cutting. Store tightly covered at room temperature or in the refrigerator.
     
    Linda Cifuentes, Third Place, Illinois State Fair
    Peanut Butter S’more Dyno-Bites
    Ingredients and Directions:
    Combine these two ingredients in a small bowl and press in a sprayed 13x 9 baking dish:
    1 1/2 cups graham crackers; crushed
    1/2 cup butter, melted
    Top with these items, in the order listed:
    1 can condensed milk
    1 1/2 Malt-O-Meal® Cocoa Dyno-Bites®
    2 cups mini marshmallows1 cup peanut butter chips
    1/2 cup chocolate chunk pieces
    Place in preheated 350 oven for 30 minutes. Cool on rack then cut into bars.
     
    Washington County Fair Winning Recipes:
    Mark Loar, First Place, Washington County Fair
    Easy Cocoa Dyno-Balls
    Ingredients:
    8 cups Malt-O-Meal® Cocoa Dyno-Bites®
    1 10oz. bag of coconut marshmallows
    1/2 stick butter
    1 tsp. vanilla
    Directions:
    Heat Butter, vanilla and marshmallows. Pour over Cocoa Dyno-Bites; mix well. Butter your hands and form mixture into balls. Place on wax paper lined platter. Great for holidays or parties!
     
    Kathy Redick, Second Place, Washington County Fair
    Malt-O Yummy Treats
    Ingredients:
    1 cup white sugar
    2 sticks of butter
    1 tsp vanilla
    6 milk chocolate bars
    1 cup chopped cashews
    6 cups malt-o-meal Cinnamon Toasters® cereal
    cooking spray
    Before Mixing Ingredients:
    1. Foil line a 13 x 18 in. cookie sheet with a lip. Spray the foil with cooking spray and set aside.
    2. Fill bottom of cookie sheet with 6 cups Malt-O-Meal® Cinnamon Toasters cereal.
    3. Unwrap 6 milk chocolate bars and set aside.
    4. Chop 1 cup of cashews to fine consistency and set aside.
    Directions:
    In a heavy 3 quart sauce pan, dissolve 1 cup of white sugar in 2 sticks of butter and bring to a boil. Cook for two minutes longer. Remove from heat and add in vanilla, stir carefully, and pour the boiling mixture over the Malt-O-Meal Cinnamon Toasters cereal. Do not stir.
    Place in the oven and cook at 350 degrees for 10 minutes. Use oven mitts as you don’t want bubbling sugar to get on your skin.  Take tray out of the oven and chocolate to melt enough to spread with spatula. Use spatula and spread chocolate all across the mixture. While chocolate is still soft, sprinkle the cup of cashews on top of the chocolate.
    Put entire pan in the refrigerator until firm (about 45 minutes). Take out of the fridge and remove from pan, peel foil away from solid treat and break into pieces about 1 inch each. Place in airtight container and store in cool place or eat and enjoy!
     
    Bonnie Mortimer, Third Place, Washington County Fair
    Blueberry Muffin Tops® Pops
    Ingredients:
    3 cups crushed Malt-O-Meal® Blueberry Muffin Tops® Cereal
    40 lollipop sticks
    40 large marshmallows
    1 lb. bag of white chocolate candy melts
    15 drops blueberry candy oil
    Directions:
    Crush Blueberry Muffin Tops cereal and set aside. Put lollipop sticks into the marshmallows and set aside. Melt the candy melts and add the blueberry candy oil, dip the marshmallows into the melted candy and the roll in the crushed cereal. Place on wax paper to dry.
     
    False
  • Re: Winning Recipes from State Fairs
    Iowa State Fair Winning Recipes:
    Jan Trometer, 1st place, 2010 Iowa State Fair
    Crispy Cheese Bites
    Ingredients:
    1 cup butter
    3 cups sharp cheddar cheese, shredded
    1-1/2 teaspoon Tabasco®
    2 cups flour
    2 cups Malt-O-Meal® Crispy Rice cereal
    Directions:
    Mix butter and cheese together with hands like you would for pie crust. Add Tabasco®, flour and cereal. Mix until well blended. Form into balls. Chill until ready to bake. Bake at 350 degrees for 13 to 15 minutes depending on size of balls. Good to eat either hot out of oven or at room temperature.
     
    Anita Van Gundy, 2nd Place, Iowa State Fair
    Coco Roos® Chocolate Almond Pie
    Ingredients:
    Crust:
    1 1/4 cups crushed Coco Roos® Malt-O-Meal® brand cereal
    1/4 cup finely chopped almonds
    6 T butter
    Mix together and press into a 9 inch pie plate
    Filling:
    1 cup sugar
    3/4 cup butter
    1 tsp. vanilla
    1/2 tsp. almond flavoring
    3/4 cup pasteurized egg product
    8 oz. cream cheese
    3 oz. melted unsweetened chocolate
    In a medium bowl, beat sugar and butter until fluffy, add vanilla, almond flavoring and cream cheese. Beat well. Add chocolate and mix well. Pour into pie crust and chill for at least 4 hours.
    Whipped topping:
    1/2 pint whipping cream
    2 Tbsp. sugar
    1/4 teaspoon almond flavoring
    Beat until soft peaks form. Put on top of pie and sprinkle with silvered almonds and chocolate curls.
     
    Janine Knop, 3rd place, Iowa State Fair
    Wealth-O-Health Granola Goodies
    Ingredients:
    1 cup Malt-O-Meal® Honey Graham Squares®
    1/2 cup Malt-O-Meal® Cocoa Dyno-Bites®
    1/2 cup Malt-O-Meal® Crispy Rice
    3 Tbsp. Chopped Pecans
    2 Tbsp. flax seed
    1/2 cup dried apricots, chopped
    1/2 cup sweetened coconut
    1/2 C. old fashioned oatmeal
    2 Tbsp. butter
    1 Tbsp. honey
    2 Tbsp. peanut butter
    2 Tbsp. apricot preserves
    Directions:
    Preheat the oven to 325 degrees. Mix together the first 7 ingredients (the dry ingredients). Melt together the butter, honey, peanut butter and apricot preserves and pour over the dry ingredients. Put this mixture into a baking pan and bake for 15 minutes, stirring every 5 minutes. Cool. Delicious eaten alone or served with yogurt, ice cream, or fresh fruit.
     
    False
  • Re: Winning Recipes from State Fairs
     
    Kenda Friend, 2nd Place, Indiana State Fair
    Peanutty Cocoa Dyno-Bites® Crispy Log
    Ingredients:
    1 (10 oz.) package marshmallows
    1/4 cup butter
    1 2/3 cups peanut butter baking chips (typically 1 10 ounce bag)
    6 cups Malt-O-Meal® Cocoa Dyno-Bites® cereal
    1 12-oz container of chocolate frosting
    Directions:
    Line 15x10x1 inch baking pan with foil; grease lightly. In large saucepan over medium heat, melt marshmallows, margarine and peanut butter chips, stirring constantly until mixture is smooth. Remove from heat and add cereal, stir until evenly coated. Press mixture evenly into greased foil lined pan. Spread frosting over cereal mixture to within 1 inch of edges.
    Starting with longest side, roll up jelly roll fashion, peeling foil away from cereal mixture. Wrap roll in foil and store in refrigerator, seam side down for 1 hour or until firm.  Cut into 1/2 inch slices to serve.
    Makes approximately 15 slices.
     
    Mary Margaret Jones, 3rd Place, Indiana State Fair
    Touch of Greece Spinach Cheese Bites
    Ingredients:
    1 Cup Malt-O-Meal® Crispy Rice cereal
    1/2 cup cream of mushroom soup
    1 (9 oz.) package of frozen spinach, thawed and well drained
    1/3 cup pitted kalamata olives
    3 eggs
    1 cup pepper jack cheese, grated
    1 green onion, chopped
    1/4 cup chopped red pepper
    Directions:
    Combine all ingredients in large mixing bowl. Pour mixture into nonstick mini-muffin tin cups that have been sprayed with no-stick cooking spray. Bake at 350 degrees for about 25 minutes or until set and starting to brown.
     
    Wisconsin State Fair Winning Recipes:
    Susan Nekich of Milwaukee, 1st place, 2010 Wisconsin State Fair
    Tropical Cinnamon Toasters® Sweet Potato Bake with Crusted Pork Medallions
    Ingredients:
    Cinnamon Toasters “Granola”:
    2 cups coarsely crumbled Malt-O-Meal Cinnamon Toasters® cereal
    1/2 cups melted butter
    1/2 cups chopped pecans
    1/2 cups shredded coconut
    Sweet Potato Bake:
    4 sweet potatoes
    2 ripe bananas, skins on
    1/4 cup maple syrup
    3/4 cup butter, divided
    2 tsp ground cinnamon
    2 tsp pumpkin pie spice
    1/2 tsp salt
    2-3 cups Malt-O-Meal Cinnamon Toasters® cereal
    1 small can crushed pineapple with juice
    Pork Medallions:
    1 1/2 cups crushed Malt-O-Meal Cinnamon Toasters® Cereal
    1/4 cup flour
    1/4 cup dry bread crumbs
    1/2 tsp cinnamon
    1 tsp salt
    1/8 tsp pepper
    1/2 tsp dry sage
    2 eggs, beaten
    1 pork tenderloin
    2 Tbsp cooking oil
    Combine all “granola” ingredients.  Spread on parchment lined baking pan. Bake @ 350 for 10-15 min. until crispy; set aside. Pierce sweet potatoes with fork and bake at 350 F until tender. Roast bananas with skins on for the last 15 minutes. When cool enough to handle, peel the potatoes and bananas. Mash (or puree) to desired consistency.  Add syrup and 1/2 cup butter to mixture. Add cinnamon, pie spice and salt. Spread half of mixture into a casserole dish sprayed with cooking oil. Sprinkle half of granola mixture over potatoes. Spoon rest of sweet potato mixture over granola. Top with remaining granola mixture; set aside. For “Pork Medallions,” combine all dry ingredient. Dip tenderloin in egg then dredge in dry ingredients. Brown over high heat in oil on all sides. Transfer to shallow baking pan and bake at 350 F until internal temperature is 155 to 160°. Let rest.  Cut into medallions and serve on top of sweet potato bake.
     
    Rebekah Radewahn, Wauwatosa, WI. 2rd Place, Wisconsin State Fair
    Mocha and Coconut Cream Tart
    Ingredients:
    Crust:
    1 cup finely crushed Malt-O-Meal® Cocoa Dino-Bites® cereal
    1/2 cup sweetened shredded coconut, toasted
    6 tbs. chilled unsalted butter, cut into 1/2” pieces
    3/4 tsp instant coffee crystals
    Filling:
    1/4 cup sugar
    5 tbs. instant coffee crystals
    2 tbs. cornstarch
    1/2 cup plus 2 tbs. whipping cream
    6 tbs. cream of coconut
    4 large egg yolks
    Topping:
    3/4 cup chilled whipping cream
    1/4 cup cream of coconut
    2 tbs. powdered sugar
    Sweetened shredded coconut, toasted
    Directions:
    For crust:
    Preheat oven to 350 degrees.  Combine all crust ingredients in a food processor. Process until moist clumps form.  Press dough into the bottom and up sides of a 9” diameter tart pan with a removable bottom. Freeze crust until firm, about 10 minutes.  Place crust on a baking sheet.  Bake crust for about 20 minutes, or until set.  Cool completely.
    Meanwhile, for the filling:
    Whisk sugar, coffee crystals and corn starch together until no corn starch lumps remain.  Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in egg yolks.  Whisk over a medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisk occasionally. Spread filling into prepared crust. Chill until cold, about 2 hours.  Recipe can be made up to this point and refrigerated for 1 day.
    For topping:
    Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with a medium star tip. Pipe decoratively over filling. Sprinkle with toasted coconut. Refrigerate until cold, about 1 hour.
     
    Beth Campbell, Belleville, WI 3rd Place, Wisconsin State Fair 2010
    Mom’s Chocolate Raspberry Dream
    Ingredients:
    2 1/2 cups Malt-O-Meal® Cocoa Dyno-Bites®, crushed
    2 tbs. sugar
    6 tbs. butter, melted
    2 cup (12 oz) Semisweet Chocolate Chips
    6 egg yolks
    1 3/4 cups whipping cream
    1 tsp raspberry extract
    Chocolate butter cream frosting:
    1/2 cup butter, softened
    3 cups powdered sugar
    3 tbs. baking cocoa
    3-4 tbs. milk
    1 tsp raspberry extract
    Directions:
    In a small bowl, combine crushed Cocoa Dyno-Bites® and sugar; stir in butter.  Press onto the bottom and 1 1/2 inches up the sides of a greased 9” spring form pan. Bake at 350 degrees for 10 minutes.  Cool on a wire rack.
    In a microwave or heavy saucepan, melt chocolate: stir until smooth. Cool. In a mixing bowl, combine egg yolk, cream and raspberry extract: beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
    Place pan on a baking sheet.  Bake at 350 degrees for 40-45 minutes or until crust is almost set. Cool on a wire rack for ten minutes. Carefully run a knife around the edge of the pan to loosen: Cool 1 hour longer. Refrigerate overnight.
    For frosting:
    In a mixing bowl, cream butter.  Combine confectioner’s sugar, cocoa and raspberry extract: Add to butter  with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.
    Makes 12-16 servings
    False
  • Re: Winning Recipes from State Fairs
    Ohio State Fair Winning Recipes:
     
    Lisa Alessandro of Groveport, Ohio: 1st Place 2010 Ohio State Fair
     
    Blueberry Muffin Tops® Sweet n’ Sour Meatballs with Coconut Rice
    1 lb ground beef
    1/2 lb ground pork
    2/3 cup Blueberry Muffin Top Cereal, crushed into crumbs
    2 Tbsp. Lemon Rosemary Crusting
    1 can sliced water chestnuts, chopped
    1/2 cup dried blueberries, chopped
    2 large green onions, white part and some green, minced
    4 tsp. beef bouillon granules
    2 eggs slightly beaten
    2 Tbsp. Worcestershire sauce
    2 Tbsp. vegetable oil
    1 green bell pepper, sliced
    1 small can pineapple tidbits (reserve 1/4 cup juice for sauce)
    Sauce:
    1 cup water
    1/2 cup blueberry pomegranate juice
    1/3 cup lemon juice
    1/4 cup pineapple juice (from tidbits)
    1/3 cup packed brown sugar
    1/4 cup ketchup
    2 Tbsp. cornstarch
    1/4 tsp. salt
    2 1/2 Tbsp. water
    In large bowl, combine ground beef, pork, water chestnuts, blueberries, green onion, cereal, lemon rosemary crusting, and beef bouillon and mix lightly. Combine eggs and Worcestershire sauce and lightly beat together; add to meat mixture. Form into 1 1/2-inch meat balls. Heat vegetable oil in large skillet and brown meatballs in batches. Remove from heat and keep warm. Drain excess oil from pan and add first 6 sauce ingredients and bring to a boil. Mix cornstarch and salt in small bowl with water and add to sauce. Return to boil and let thicken slightly. Add meatballs back to skillet with sliced green pepper and pineapple bits. Let simmer, stirring occasionally for 10 minutes. Serve dish with coconut rice.
    Coconut Rice:
    1 Tbsp. butter
    1 tsp. ginger power
    1 cup light coconut milk
    1 cup water
    ½ tsp. salt
    1 cup jasmine rice, rinsed
    ¼ cup unsweetened grated coconut
    Add butter, ginger, coconut milk, water, salt and rice to a medium sauce pan. Bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes. Let rice stand covered, in the pot, off heat for 10 minutes. Add unsweetened coconut, incorporating it as you fluff rice with fork. Serve with meatballs.
     
    Vicky Victor of London, Ohio: 2nd Place Ohio State Fair, 2010
    Tootie Fruities Mini Muffin Cakes
    Ingredients:
    2/3 cup all purpose flour
    1/3 cup finely crushed Tootie Fruities Cereal
    1 1/2 cups granulated sugar
    2 Tbsp. grated lemon zest
    2 large eggs
    1/4 cup extra virgin olive oil
    2/3 cup whole milk
    1/2 tsp. baking powder
    1/2 tsp. salt
    Icing:
    1 cup confectioners sugar
    2 1/2 Tbsp lemon juice
    Directions:
    Pulse the granulated sugar and lemon zest in a blender. Combine one egg at a time, then gradually pour in olive oil and milk. Pulse until emulsified into a thin batter, about 30 seconds. Whisk one cup of flour, the baking powder, salt, in a small bowl.  Add to blender in 2 batches, pulse lightly until blended. Scrape down the sides if needed. Lightly dust and oil pan with crushed cereal and shake off excess. Pour into a 12 cup mini cake pan. Bake at 350 degrees  for 22-25 minutes,  test, take out of the oven and cool for ten minutes. Bake the second batch. Cool.
    Whisk confectioner’s sugar and lemon juice until smooth. Drizzle icing over cakes.
    Makes 24
     
    Catherine L Blackwood of Columbus Franklin, Ohio: 3rd Place, Ohio State Fair 2010
    Malt-O-Meal® Lollipops
     
    Ingredients:
    1 bag (16 oz) large marshmallows (about 24)
    1/4cup butter or margarine
    1 bag (16oz) Malt-O-Meal® cereal of your choice
    Creamy vanilla glaze:
    1 cup powdered sugar
    1/2 tsp. vanilla
    1 Tbsp. water or 1 to 2 Tbsp. milk
    -Or-
    Chocolate Dip:
    11 oz package Chocolate Chips, melted
    Decorate as desired: Gumdrops, M & M’s, Sprinkles.
    Directions:
    Butter 15x10x1 inch pan. In large microwavable bowl, microwave marshmallows and butter on high for 2 to 3 minutes, stirring every minute, until mixture is smooth. Stir in cereal. Using a buttered back of spoons or hands, press mixture firmly into pan. Cool 2 to 3 hours before cutting into shapes. Meanwhile, in a small bowl, mix all glaze ingredients with spoon until smooth and spreadable. Cut into shapes with 2 1/2 to 3 inch cookie cutters that have been lightly sprayed with cooking spray. Insert a wooden stick about 1 inch into bottom of each shape.  Reshape cutouts as needed. Decorate with glaze and other items such as gumdrops etc. or dip in melted chocolate.
    Makes 24
    False
  • Re: Winning Recipes from State Fairs
    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.
     
    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.
    False
  • Re: Winning Recipes from State Fairs

    I think I forgot these in Illinois-if repeated, sorry!

    Illinois continued
    Summer’s Bounty Pie with Almond Crust
    First place, Pillsbury Pie Baking Championship
    Nancy Bathurst of Girard
    ½ cup sliced almonds
    1 package refrigerated piecrusts
    1/3 cup brown sugar
    1/3 cup granulated sugar
    2 tablespoons Clear Jel or substitute cornstarch
    1/3 teaspoon salt
    ½ teaspoon fiori di sicilia citrus-vanilla flavoring
    4 cups peaches, peeled and sliced
    1 cup raspberries
    1 cup blueberries
    1 tablespoon butter
    1 tablespoon milk
    1 tablespoon sugar
    Put almonds on cookie sheet and place in preheated 350-degree oven 5 minutes. When cool, chop finely.
    Remove piecrusts from refrigerator and set on counter 15 minutes. Place one crust on lightly floured surface and sprinkle with chopped almonds up to 1 inch from edges. Using a rolling pin, lightly roll almonds into crust. Place crust, almond side up, into 9-inch pie pan.
    Mix together the brown and granulated sugars, Clear Jel, salt and fiori di sicilia. Add the fruit and gently toss until evenly coated. Pour into the pie dough-lined pan. Dot surface with butter.
    Place the second piecrust on a lightly floured surface and cut ten ¾-inch strips. Arrange 5 strips of dough evenly over the filling. Gently fold back every other strip to a little past the center. Take another strip of dough, hold it perpendicular to the other strips and place it across the center of the pie. Unfold the 2 folded strips so they life flat on top of the perpendicular strip. Now, fold back the strips that weren’t folded back last time. Lay a second perpendicular strip of dough about ¾-inch away from the last one. Unfold the 3 folded strips. Fold back the original 2 strips, set a third perpendicular strip of dough ¾ of an inch from the last one, and unfold the 2 strips. Repeat on the other side of the crust over the strips and press to adhere. Flute the edges.
    Use the remaining dough to make decorations that you cut out with a cookie cutter. Attach cutouts in a decorative pattern. Brush the milk over strips and decorations and sprinkle with the 1 tablespoon sugar. Refrigerate unbaked pie 1 hour.
    Preheat oven to 425 degrees. Place pie on cookie sheet and put on bottom shelf of oven. Bake 15 minutes and then put pie shield over rim of pie. Continue baking 25 to 30 minutes until filling bubbles near the pan edges.
    Let pie cool on rack until the juices have thickened, about 3 hours.
    Makes 8 servings.
     
    Fruit and Egg on a Stick with Lime Dipping Sauce
    First place, Breakfast on a Stick, Junior Division
    Hannah Crider of Lincoln
    Dip:
    1 (6-ounce) container vanilla yogurt
    2 tablespoons fresh minced cilantro
    2 tablespoons lime juice
    Skewers:
    4 eggs
    Fresh strawberries, hulled and cleaned
    Fresh grapes, cleaned
    Watermelon, cubed
    Cantaloupe, cubed
    Mix dip ingredients. Chill until ready to use.
    Place eggs in cold water in single layer. Bring to a boil, take off heat and cover with lid for 15 minutes. Put under tap and run cold water over eggs until water is cool.
    Chill in refrigerator about 30 minutes. Remove shells from eggs and rinse with cold water. Prepare fruit.
    Alternate different fruits on bamboo skewers, putting the cooked eggs in the middle, followed by more fruit. Make sure to center skewers in fruit and eggs to make sure they are secure. Serve with prepared dip.
    Makes 4 servings.
    False