Those caramels look wonderful!

I love these pics! Wonderful looking children and great entries. Bud's photo of his dog is lovely. You must burst with pride at times! LOL

Very happy for your family Annie. It is a joy to hear about their enthusiasm.

amazing !!

Well done Princess and Brother!!!

Is that the Apple Fritter Bread in the picture, with the white icing drizzle? Would the Princess be so gracious as to share the recipe? And, I have to ask, Beer Jam?????

A big congratulations to all of you for the ribbons! what is in the Styrofoam cups? It looks like eggs, carrots, beans and ????

I think it's red, green and orange zucchini candy plus one of caramels.

Peppi, Colleen is right, it's the zucchini candy, in three flavors. I only wish I had carrots and corn here already. Soon, though...

Although the caramels only took second place, the judges ate them all, and there were 15 in that cup, LOL.

Colleen, I wouldn't recommend the beer jam, the recipe called for porter and we used one that was "coffee and vanilla flavors". It would have been better, I think, had we used a Shandy or something lighter and fruitier, but here's the recipe. It's more of a "grill glaze", but they call it jam...

Beer Jam

Adapted from "The Preservation Kitchen"

• 4 12-ounce bottles stout beer (55% of total volume)
• 4-2/3 cups sugar (35% of total volume)
• 1 lemon, juiced (1% of total volume)
• 2 vanilla beans, split
• 10 allspice berries
• 3 cloves, whole
• 2 star anise
• 1 large strip orange zest

1. In a large, heavy-bottomed pot over high heat, bring the beer, sugar, lemon juice, vanilla beans, allspice berries, cloves, star anise, and orange zest to a boil. Remove from the heat, transfer to a storage container, and refriger­ate overnight or up to 5 days.

2. Strain the liquid and save the vanilla beans for another use. Pour into a large, wide pot and bring to a boil over high heat—be careful that the beer doesn’t boil over. Cook, stirring occasionally, until the mixture reaches about 215 degrees F and has the texture of light syrup, 25 to 35 minutes.

3. Scald 6 half-pint jars and one 4-ounce jar in a large pot of simmering water fitted with a rack—you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving a 1/2-inch space from the rim of the jar. (Depending on how much you reduced the jam, you may not need the small jar.) Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

The glazed loaf is indeed the apple fritter bread and it was amazingly good, we liked it a lot, I thought it would place higher. The recipe is something she found on Pinterest, so I can't tell you which blog posted it originally. But taste is subjective, not objective, and so a german chocolate cake took the Grand Champion prize.

Apple Fritter Bread

Apple-Cinnamon Mixture

1 large apple or 2 small peeled, cored, and diced into 1/4-inch pieces (about 1 heaping cup when diced; try Fuji, Gala, Envy, Honeycrisp or similar)
1 tablespoon granulated sugar
1 heaping teaspoon cinnamon

Cinnamon-Brown Sugar Mixture
1/4 cup light brown sugar, packed
1 heaping teaspoon cinnamon

Bread
1 large egg
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1/4 cup sour cream or Greek yogurt (lite okay)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt, or to taste

Glaze
1 cup confectioners' sugar
about 2 to 3 tablespoons cream or milk, or as necessary for consistency

DIRECTIONS:

1. Preheat oven to 350F. Spray an 8x4-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Updated to add: some readers have made this successfully in a 9x5 pan, while others who've tried using a 9x5 haven't had enough batter. Using an 8x4 should guarantee enough batter to properly fill the pan.
2. Apple-Cinnamon Mixture- To a small bowl, add all ingredients, and stir to combine; set aside.
3. Cinnamon-Brown Sugar Mixture - To a small bowl, add both ingredients, and stir to combine; set aside.
4. Bread - To a large bowl, add the egg, sugar, and whisk vigorously until smooth and combined, about 1 minute.
5. Add the oil, sour cream, vanilla, and whisk until smooth and combined.
6. Add the flour, baking soda, salt, and stir until just combined, don't overmix.
7. Turn half the batter out into prepared pan, smoothing the top lightly with a spatula; set remainder aside. Note that there isn't lots of batter so make sure not to add more than half.
8. Evenly sprinkle half the apples over batter in an even, flat layer; set remainder aside.
9. Evenly sprinkle half the cinnamon-brown sugar over the apples; set remainder aside.
10. Add the remaining batter, smoothing the top lightly with a spatula, making sure to push it into all corners.
11. Evenly sprinkle the remaining apples.
12. Evenly sprinkle the remaining cinnamon-brown sugar.
13. Place loaf pan on a baking sheet as insurance against overflowing apple juice and bake for about 40 to 48 minutes (I baked 43 minutes), or until top is domed, set, and toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, noting that if you go down too far you'll hit juicy apples. The apples on top will be juicy with slight bubbling. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through. Baking times could range dramatically based on type of apples used and their juiciness, climate, pan size used, oven variance, etc. Bake until your bread is done.
14. Allow pan to cool on top of a wire rack for at least 30 minutes (I cooled overnight in the pan) before turning out onto rack to cool completely before glazing.
15. Glaze - In a small bowl, add the confectioner's sugar and slowly drizzle in the milk, whisking until smooth and combined. Add milk as necessary for desired consistency.
16. Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast; or you can halve the glaze recipe if you're not a glaze person. I'm comfortable keeping glazed items at room temp, but if you're not, drizzle glaze only over portion of bread you plan to consume immediately. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don't recommend storing it in the fridge because it'll dry out.

Thank you!

What fun pics and remarkably talented kids!

I can't believe with everything you and your family have faced recently that you had the energy to pull everything together. Kudos to all of you & thanks for sharing.

They are certainly talented and ambitious! Chips off the old block...!

Bud's drawing is really good, kudos to all!

What a hoot! They've learned soooo much from you!! You're a hero in their eyes, as well as ours of course.

I love the Princess' individual pies! The little sunny faces and sunglasses on the cupcakes are hilarious.

Very well done! Congratulations to both! and I can see why she wants that ribbon so badly... it's beautiful!

They started awarding 'Best of Division' rosettes a few years ago and that's my goal for basketry or fiber tech. So far they've awarded it to Nantucket baskets only and I don't make those. :p

Congrats! Sounds like a great day for everyone. I award her a big purple ribbon for the Apple Fritter Bread, just for the droolability factor. I love apple fritters, & was wondering about the recipe, so glad you posted it. My waistline won't appreciate it so much, but ya gotta live!

Forgot to say congratulations to you too, Annie! I had a year like that once where I didn't have the time to make anything special to enter... I did pretty good too. :)

What and impressive show of talent! You should give yourself kudos too. They learned it from somewhere! :)

Your header caught my attention. Cute delivery!

I don't think I've been to a fair like that since I lived in Texas, but it does bring back fond memories, and I'm glad to see people still enjoying it. Congratulations on the ribbons! I'll bet Bud is especially happy with his. How do you use the leeks, once they are dried? I've only used them in potato soup.

Congratulations, Princess and Brother! You, too, Annie! That is a very impressive array of entries, everything looks really REALLY good!

Rusty

Congratulations to all! It's so good to see young people doing something besides chasing pokemons all over the place.

Sally