Noah Guthrie of Garner took home a blue ribbon and $100 for the top dish in the Make It with Malt-o-Meal recipe contest at the N.C. State Fair. Guthrie’s recipe was Cinnamon Toasters Apple Delight.
Amanda Boury of Youngsville got second place and $50 for her Creamy Cheesecake with Chocolate Walnut Crust, and Samuel Barefoot of Benson took home third-place honors and $25 in Malt-o-Meal coupons for his Cinnamon Toasters and Apple Cream Cheese Crunch.
The winning recipe follows:
Cinnamon Toasters Apple Delight
1, 17 ½ ounce sugar cookie pouch
1 cup crushed Cinnamon Toasters cereal
1 ½ cups peeled, chopped apples (mixture of tart and sweet varieties)
1 tablespoon melted butter
Boil apples in a pot of water for five minutes, then drain and set aside. Prepare sugar cookie dough as directed. Spray a pie plate with non-stick cooking spray and spread a layer of cookie dough on the bottom, saving at least half of the dough. Bake dough in 375 degree oven for about 6 minutes, or until dough is almost done. Sprinkle two tablespoons of crushed cereal over the baked layer of cookie dough, then spread cooked apples on top. Sprinkle another two tablespoons of cereal over apples, then drizzle with melted butter. Carefully apply a final layer of cookie dough and sprinkle remainder of crushed cereal evenly on top. Bake in 375-degree oven for 15 to 20 minutes, or until dough is done and golden brown.