Fun at the Fair!

 

This year the kids and I decided to enter a few baked goods into the fair to see how the whole process worked. We didn't really have the opportunity to do any baking until the morning that the fair entries were due so we only got to do a couple of things between the three of us.

We did pretty well though, and I think with a little more advanced planning (which isn't easy for me... truth be told) I think we'll definitely amp up our fair entries next year.

After all it was fun, educational and it even made each of us a little bit of cash!

Leeann made a white chocolate pop corn snack mix. She was able to do this one entirely on her own. It won a blue ribbon (1st place) in the adult division. Granted, it was the only one in the adult division, but still it won a blue ribbon (and $3) none-the-less!

Titus earned $1 and a black ribbon (3rd place) for his Crispy Caramel Marshmallows. He was able to do these all by himself too, though doing it by themselves is not a requirement in the children's division which is reserved for kids 8 and younger. Leeann will still qualify for the children's division next year, with only a couple of days to spare!

These are made by sticking a toothpick in a marshmallow, rolling it in caramel ice cream topping then rolling it in Rice Krispies and setting it on wax paper to dry.

Titus proudly displaying his creation!

Leeann and I both won 1st place blue ribbons and Reserved Grand Champions for the creations pictured here. Ribbons are given out for 1st-4th place in each in each lot. Grand Champion and Reserved Champion are given to the overall winners and runners up in each class (which is the best of all of the lot winners in each particular class... see below if you're confused).

My scones were in Class 2, lot 9. I got a blue ribbon for lot 9 and Reserved Champion for Class 2. 

Leeann's toffee was lot 12 in class 9. Titus's marshmallows were in the same class, so we didn't plan that very well. Whoops! I'll plan better next year!

The sales from the fair cookbook get dispersed out to the Grand Champion and Reserved Champion winners so in total our family earned $16 at this year's fair. We certainly didn't do it for the money, but I'll admit, it was a nice bonus!

Here are the recipes:

Almond Chocolate Toffee Crunchies Recipe

Ingredients:

1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted

Directions:

Preheat oven to 350 degrees F.  Spray cookie sheet with non-stick spray.  Line crackers on cookie sheet close together.  Melt butter and brown sugar in a medium pan on medium-high heat.   Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. Pour the sauce over the crackers until they are completely covered.  Bake for 15 minutes.  Remove from oven and immediately sprinkle chocolate chips over the cookie sheet.  The chocolate should start to melt.  Spread chocolate over the toffee mixture and top with nuts.  Allow to completely cool before breaking toffee up in pieces.  Enjoy!

Sweet and Salty Pop Corn

Ingredients:

8 Cups Popped Popcorn

1 Bag of White Chocolate Chips

4 Cups Fritos

4 Cups Corn Pops

Directions:

Pop 8 cups of popcorn on the stove or in the microwave according to package directions. Remove unpopped kernels from the popcorn. Add the Fritos and Corn Pops to the popped popcorn. Melt white chocolate chips in the microwave 30 seconds at a time, stirring between each cooking segment so you don’t burn the chocolate chips. Repeat until the chips are all of the way melted.

Pour the white chocolate chips over the popcorn mixture and let harden. Store in an airtight container.

Petite Maple Pecan Scones

SCONES

3 cups all-purpose flour

2/3 cups sugar

5 teaspoons baking powder

1 teaspoon Salt

2 sticks (1/2 Pound) unsalted butter, chilled

1 whole large egg

3/4 cups heavy cream (more if needed)

½ cup chopped pecans, divided

ICING

1 lb powdered sugar

2 tsp maple flavoring

½ cup whole milk

¼ cup melted butter

¼ cup cold brewed coffee

1/8 tsp. salt

Directions:

Combine dry ingredients in a large bowl. Cut butter into pieces, then cut it into the flour mixture. Mix in pecans. In separate bowl combine heavy cream and eggs. Add egg mixture to flour mixture and mix until just combined.

Roll dough out onto floured cutting board until it’s about a half-inch thick square. Cut into small triangles and place ½ inch apart on a greased baking sheet.

Bake at 350 degrees for 18 minutes. Remove to a cooling rack.   

For the frosting: Mix together all ingredients listed and stir together until smooth. It should be thick but pourable. Taste and adjust as needed.

Put the icing in a plastic Ziploc bag and cut off a small piece of the corner, using the plastic baggie as a piping bag. Pipe icing onto cold scones and sprinkle additional chopped pecans on top if desired.