Tastes of the Fair
The Dixie Classic Fair’s food contests are in full swing, and I have had my share of tastes of winning sweets and savory dishes—with more to come.
I’ll have a report on the creative entries in the Budget Meals contest—dishes for $10 or less—in the Oct. 7 Journal.
To whet your appetite, here’s a neat sweet that won first place in Friday night’s Malt-O-Meal contest.
The contest required cooks to use any kind of Malt-O-Meal cereal to make anything they wanted.
Jennifer Smith of Kernersville came up with these pastries, which neatly combine fruit, almonds and pastry. The lime, in particular, is a nice touch.
Honey & Oat Lime Pastries
1 pkg (8 oz) refrigerated crescent rolls
½ cup chopped/crushed Malt-O-Meal Honey & Oat Blenders with Almonds, plus some for topping.
2 large limes
1 container (8 oz) frozen whipped topping, thawed
½ cup powdered sugar, plus some for topping
3 kiwi, peeled and sliced
1 can (11 oz) mandarin orange segments, drained and patted dry
Preheat oven to 375 degrees. Lightly sprinkle large baking sheet pan with ½ crushed cereal. Unroll crescent dough across length of pan; pinch seams to seal. Lightly sprinkle top of dough with crushed cereal. Roll dough evenly to cover bottom of pan while pressing in cereal. Bake 12-15 minutes or until light golden brown. Remove from oven; cool 10 minutes in pan on cooling rack. Carefully move pastry from pan to cooling rack; cool completely.
Transfer pastry to cutting board. Cut pastry crosswise into six rows and lengthwise into four rows to make twenty-four (24) 2 ½ -inch squares or smaller. Place one kiwi slice and one orange segment onto each pastry square.
Zest one lime to measure 1 tsp zest. Juice limes to measure 2 ½ Tblsp. lime juice. In bowl, combine whipped topping, powdered sugar, lime zest and juice; mix until smooth and slightly thickened. Pipe a 1 ½-inch rosette onto center of each pastry square. Sprinkle pieces of chopped cereal over rosettes. Lightly sprinkle with powdered sugar. Serve immediately. Yields: 24 servings.
