Even though the fair started last Friday, Saturday was the jam-packed day for ribbons and contests in the Arts and Crafts building. While fairgoers had to endure rain and high humidity on the fairway, inside the departments for baked goods, canned goods, fine arts, horticulture, fine sewing, antiques and more, were steaming along too.

In the baked goods department, after almost four hours of deliberation, judges awarded dozens of ribbons for cookies, cakes, pies, candy, yeast breads, muffins, cupcakes and more. One of the cutest entries was a fondant cow lovingly baked and decorated by Jennifer Wendling. Children especially seemed drawn to it.

The two high-stakes cooking contests were also held on Saturday-Best Cookie in the County and Chicken Wing Cook-off. This year top prize for the best cookie went to Martha Moser. She baked a Fresh Lemon Cookie. Martha is a veteran exhibitor and won this contest at least twice before (1997 and 1999). Recipe follows.

Evening brought rounds of rain and sunshine but all was well in the building as six contestants vied for big cash and trophies for their take on chicken wings. Top tasting wings went to Kara Francis for Pineapple Teriyaki Sauce wings. Super simple to make, the homemade sauce can be used as a marinade or basting or for dipping. Recipe follows. Second place went to Jennifer Wending, third went to Chris Yake, fourth to Becky Bishop and fifth went to Angela Yake. Yes, from time to time there is friendly competition between husband and wife, and like the Yakes, they support each other and are happy, no matter the results.

We wanted to mention a little recognized part of our team in the department. Not often will men volunteer to work alongside a bunch of women who all know how to cook and rule the kitchen. Yet through past years, our department was blessed with Charles Allen and Dave Shuey. Today we have Glen Wilt, Mike Francis, Tom Doughman and Richard Barnhart. We thank all four men for their loyalty to a never-ending week of work.

They not only help on all fronts throughout the week, one is known for baking ribbon-winning pies and being correct most of the time about weather related issues. Richard Barnhart is the one to keep us all on tract and braced for whatever may come. He has been known to tease, chide and otherwise aggravate (in a very kind way) all of us older women. We appreciate his spot-on weather reports. Why, just this week he let us know we could expect rain. Just between you and me, we suspect he must consult with Mrs. Greengate of Mrs. Greengate’s Almanac before making his final declaration.


Best Cookie in the County

Fresh Lemon Cookies

-Martha Moser

  • 1 ½ cups sugar
  • 1 cup butter, softened
  • 1 cup sour cream
  • 2 eggs
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup lemon juice
  • 3 tablespoons grated lemon peel
  • Frosting:
  • ¼ cup butter, melted
  • 2 cups powdered sugar
  • 1 tablespoon grated lemon peel
  • 2 to 3 tablespoons lemon juice

Preheat oven to 375 degrees. In large bowl, combine sugar and butter. Beat until light and fluffy. Add sour cream and eggs. Blend well. Add all remaining cookie ingredients. Mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8-11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

In small bowl blend all frosting ingredients until smooth. Frost warm cookies. 6 dozen cookies


Chicken Wing Contest

Pineapple Teriyaki Sauce Wings

-Kara Francis

  • 1 cup soy sauce
  • ¼ cup pineapple juice
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons crushed pineapple
  • 1 tablespoon corn starch

Whisk together all ingredients. For marinade, that’s all it takes. No cooking required.

For a dipping sauce or basting glaze, pour mixture into small pan and cook, stirring frequently until it boils and thickens to your desired consistency.

For the wings, clean and separated joints of wings. Cook in pressure cooker under HIGH pressure for 19 minutes. Release pressure according to your machine’s instructions. Finish to a crispy texture by placing under broiler.