Recipes from Fair Winning Bakers
The holidays are all about family time, festive traditions, cozy vibes, and- let’s be honest- the sweet treats that bring it all together. And if there’s one thing the Fair knows, it’s how to satisfy a sweet tooth! From candy apples and funnel cakes to deep-fried Oreos and buckets of cookies, we’re practically experts in feel-good foods. But there’s another layer of sweetness that happens behind the scenes: our incredible culinary entries.
While fairgoers can’t taste these masterpieces, they sure can admire their mouthwatering beauty. Every year, talented bakers submit creations ranging from treasured family recipes to trendy crowd pleasing desserts. This holiday season, we’re sharing a few of these award-winning recipes directly from the winners themselves to inspire your festive feasts. In addition, some recipes come with a heartfelt story from the bakers who shared them. These stories are just as sweet as the treats themselves, offering a glimpse into cherished family traditions, special memories, and the love baked into every bite! Don’t just stop at the recipes- take a moment to read the stories behind where they come from and perhaps why they were submitted to the Fair’s culinary entries. They might just make your holiday baking even more meaningful.
Annual Holiday Peanut Butter Brittle
Submitted by Gaynel Barzee- 1st Place
CHECK OUT THE RECIPE HERE Peanut Butter Brittle
“My mother was a great candy maker, but peanut brittle was not one of her specialties. It was always too sticky, so she rarely made it. When I took a home economics class in high school, my teacher, “Mrs. B” taught us how to make peanut brittle. She was by far the expert. I found out that the key to good peanut brittle starts with a really good candy thermometer. (The best I’ve found so far is a digital thermometer from Williams Sonoma.) The other key is to have the right pan to cook it in. I had never made candy in a fry pan before, but it helps keep the heat even as it cooks.
Since I learned how to make it, I have never had a bad batch. My kids and grandkids request my peanut brittle every year during the holidays. I have shown them all how to make it, but they want mine for some reason. I don’t mind making it for them if it gives them a taste of home that evokes great memories for them. I have neighbors and friends who look forward to a sample every year with their holiday treat basket.
I entered it into the fair this year at the encouragement of my husband, who always says I could probably sell this stuff and make a bundle. Not exactly my life’s dream, but it was fun to enter it in the Arizona State Faire and win a blue ribbon. That made it worthwhile. Now I can tell everyone they are getting a blue ribbon winner in their holiday basket!”
Homemade Scotchmellows
Submitted by Sierra Blue/ Simply Sierra Sweets – 1st Place
CHECK OUT THE RECIPE HERE: Homemade Scotchmellows
“I fell in love with Scotchmallows from See’s Candy like most candy lovers. I’m originally from Maryland and we usually only get to enjoy See’s during the holidays at their pop-up shops. I had to figure out how I could make my own inspired favorites to enjoy when See’s was unavailable. Since relocating to Arizona, I am thrilled to have such easy access; yet nothing compares to the joy of tasting the fruits of your labor. The dark chocolate Scotchmellows are my favorite. I am hoping to experiment with more flavors. The possibilities are endless! Because they are a bit time consuming, I love to prepare them for the holidays or as gifts for visiting family and friends. I practiced making them on my own with a few trial and error attempts. I can happily say that each time, it gets a little easier and I learn a few new tips as with all things you bake. I don’t use any secret ingredient, but I will say that although I am all about deals and sales, I would definitely not use store-brand butter for the caramel. Brand name butter seems to have a more consistent water/fat content ratio these days for finicky items like caramels and toffees. I chose to submit this treat because I love them so much and I was hoping that the judges and participants living in Arizona could relate to that sentiment. I hope that you give the recipe a try and that you share the delight with your loved ones as well.”
Pumpkin Bread
Submitted by Angelique LaFon-Cox, 3rd Place
CHECK OUT THE RECIPE HERE: Pumpkin Bread
“Making Pumpkin Bread has great sentimental value to me because I started making it with my children, whom I homeschooled. We all made baked good entries and the children would make art entries for the Arizona State Fair.
It was something we looked forward to every year! One year my son, Samuel, who was 5 at the time and was learning about farming, had grown a beautiful pumpkin to enter into the fair that year, but right before we cut it off the vine a terrible heat wave hit and the pumpkin shriveled up! He was sad but decided to cut and cook the pumpkin, blend it into a puree and enter the same pumpkin as pumpkin bread and a pumpkin pie instead!
So we started with an old recipe that we found in my grandmother’s Watkin’s cookbook, a family heirloom that we treasure and also survived a house fire! Samuel won first place for his pie that year and we were all so happy for him! Through the years we added some of our own touches to the recipe.
We love to make Pumpkin Bread at the beginning of September to usher in the season of fall! We don’t really have a secret ingredient but we make it with lots of love and JOY on our family’s Fall Baking Day and that makes it taste extra yummy! 😉 I wanted to submit a loaf of pumpkin bread this year because although my children have all graduated, they all wanted to have our traditional baking day this year. They each submitted something of their own for the Arizona State Fair so I made our Pumpkin Bread as part of our fall tradition.”
Great Grandma Sugar Cookies
Submitted by Gemma Haigh, 3rd place
CHECK OUT THE RECIPE HERE: Great Grandma Sugar Cookies
– Does this dish have sentimental value to you? Yes, because my mom made it, her mom, and her mom. It was passed down from my great grandma to me.
– Who taught it to you? My mom taught it to me.
– When do you usually make it? I like to make it for special occasions like family birthdays and holidays.
– Is there a secret ingredient? Lots of sugar and lots of butter. And love, when I was little I would blow kisses at them.
– What made you want to submit this particular treat to the Fair? It is one of our family’s favorite cookies and I wanted to share it with others.
“A cookie recipe is only words on a piece of paper but it takes a great baker to turn them into delicious cookies”.
Pumpkin Cheesecake Macarons
Submitted by Karen Porterfield, 1st Place
CHECK OUT THE RECIPE HERE: Pumpkin Cheesecake Macarons
“I’ve always loved baking cookies but in recent years macarons have become my favorite cookie and one of the best parts is that they are gluten free made with almond flour. The display of colorful cookies and choices of flavors combined with the delicate crunch and chewy bottoms make this cookie my number one pick. My inspiration as a child came from family holiday gatherings and the display of many different kinds of cookies that my Aunt Lori would make. My most recent inspiration came from a baking class that my husband purchased for me at Sur La Table to learn how to make macarons. After stopping at Le Macaron French Pastries inside the Venetian Grand Canal Shoppes, Las Vegas I couldn’t get the cookies off my mind. I just had to make them for myself but they required some skill and that’s where the class came in. I continue to bake macarons in Karen’s Kitchen for my family, my dear friends and special occasions.
Give yourself plenty of time and do not rush the process. These cookies demand attention to detail and precise measurements. One secret is to let the egg whites sit at room temperature before whisking them into stiff peaks and having a silicone cookie mat helps to make the correct size cookies. This is the first time I entered my cookies into the State Fair and I did not know what to expect but much to my surprise I did receive a blue ribbon for my entry of the macarons. I would love to visit Paris one day and hope to take a macaron class while I’m there. I hope you enjoy my story.”
Ginger Snaps
Submitted by Suzy Law, 1st Place
CHECK OUT THE RECIPE HERE: Ginger Snaps
“These cookies have a lot of sentimental value to me. My mom showed me how to make them (My mom did cookies, my dad did yeast baking). I make them at least every month or so. I double the recipe so there’s plenty in the freezer. The secret ingredient…hmmm…good music in the background to put me in a good mood. You should never bake in a bad mood! It affects the taste and texture of your treats. I’ve been entering ginger snaps in the state fair every year (except 2020) since I was nine years old in 1971. My mom suggested it. They won a blue ribbon! I have a super dorky picture of me with that first ribbon, and another dorky picture of me this year…when those goofy little ginger snaps won again. They are my go-to entry for the Fair. Enjoy!”
Souffle Cheesecake
Submitted by Lydia Meador, 1st Place
CHECK OUT THE RECIPE HERE: Soufflée Cheesecake with Molasses Graham Cracker Crust
– Does this dish have sentimental value to you?
Though this cheesecake recipe is not a historic family recipe, it is so popular that everyone asks for the recipe, even encouraging me to sell them. I love baking, and there’s no greater compliment than watching others enjoy your treats. It brings me so much joy to share my bakes with others, and my 2-year old is starting to help me in the kitchen. I hope to pass this recipe on to her when she is older.
– Who taught it to you? Or did you learn how to make it on your own?
I learned this recipe on my own. During 2020, I started baking one new thing each week, baking my way through various cookbooks I had and dropping boxes of treats at friends’ houses during a time when we couldn’t visit in person. One book was particularly inspiring, Bravetart by Stella Parks. Her instructions make learning new recipes easy and this book taught me how to make cheesecakes.
– When do you usually make it?
I make this cheesecake for many special occasions: birthdays, holidays, parties, and anytime family comes to town (they all ask for it!). At Thanksgiving, my family members are not huge fans of pumpkin pie, so I make a pumpkin version of this cheesecake instead, and it’s always a huge hit. This is my husband’s favorite thing I make, so it’s becoming a tradition to make him one for his birthday.
– Is there a secret ingredient?
I wouldn’t say there’s really a secret ingredient, but nobody expects to see the orange flower water in the recipe. It was hard to find at the grocery store, so I buy mine from Amazon.
– What made you want to submit this particular treat to the Fair?
Everyone loves this cheesecake and encourages me to sell them. I’m not a professional baker, but I absolutely love to bake. This cheesecake is my husband’s favorite thing I make, and he is so supportive. I’m such a big fan of baking contests on TV, and he is always encouraging me to apply. When I told him I wanted to enter a baking contest this year, my first thought was the State Fair and he was 110% in favor of me entering. I asked my husband what I should make, and he immediately said “the cheesecake”, so it was settled! This was my first baking contest ever and my first entry to the State Fair. I was absolutely shocked and thrilled to receive my Blue Ribbon in the mail. I look forward to submitting more recipes to the Fair in the future.
Chocolate Chip Italian Cannoli
Submitted by Judith Hansen, 1st Place
CHECK OUT THE RECIPE HERE: Chocolate Chip Italian Cannoli Recipe
– Does this dish have sentimental value to you?
I grew up in New York and almost every pizza place had cannolis in the shop. For me, it is a homage to food from back home.
– Who taught it to you? Or did you learn how to make it on your own?
I played with many different variations until I got it the way I thought it tasted the best.
– When do you usually make it?
I make these all the time. It’s easy enough for my youngest to make the filling on her own, too.
– Is there a secret ingredient?
I do not think it is a secret, but I like cinnamon in there. Most versions will use either lemon or orange zest.
– What made you want to submit this particular treat to the Fair?
There are a couple of reasons, but the one that stood out the most is this: I sell some of my treats to a tiny gourmet shop. I was told that an elderly gentleman had bought one of my cannolis, sat right down and ate it. Then he told the workers that it reminded him of the ones he would get in Italy long ago. That is a beautiful sentiment and I am happy that I could bring him that moment through my food.
Alfajores
Submitted by Angelique Mortensen, 2nd place
CHECK OUT THE RECIPE HERE: Alfajores
“I started making alfajores simply because I wanted to try them! It’s the same reason I learned to make poppyseed strudel (which I also entered). My mother is from Germany, it’s her favorite dessert, but we can’t find the kind she likes anywhere! So I learned how to make it for her. With these cookies, I watch a lot of food related programs and saw alfajores on a youtube show called SnackWars: Chile vs the US. They just looked and sounded so good. However, it’s impossible to find specific unique baked goods. Where do I go to try alfajores?? So I had to start looking for recipes. I casually mentioned wanting to make them
on a Reddit forum and a kind commenter basically said, “Here! Have my recipe!” I made my first batch and I loved it! I tried some other recipes then started mixing and matching ratios until I had my favorite dough consistency and best cookie to dulce de leche ratio!
The first time I made these cookies, my kids weren’t too keen! A couple of days later my daughter came around asking if she could try another one. When she ate the last one she wanted to know when I was going to make more! She’s been the biggest fan of my alfajores since then, always asking when more are coming, and always first to ask for a second, third, or fourth cookie! She’s the reason I entered them into the fair. She insisted that if I wanted to enter something, it had to be those cookies.
This year, she’ll be helping me make many batches that we’ll be giving to friends, family, and neighbors for Christmas.”
Pumpkin Bread with Cream Cheese Glaze
Submitted by Alisha Thomas, 1st Place
CHECK OUT THE RECIPE HERE: Pumpkin Bread with Cream Cheese Glaze
“The pumpkin bread recipe is one that my mother-in-law handed down to me years ago. She made it when her kids were growing up and it was always a family favorite. She knew I loved all things pumpkin related so she shared it with me, but I’m sure it also had to do with knowing how much her son (my husband) loved it, too! It has sentimental value because my mother-in-law passed in 2010, so every time I make it, I feel like she’s still with us in a way.
I only make this pumpkin bread once or twice during the fall. There’s really no secret ingredient that makes it special. I think it’s just the right combination of spices that makes it so yummy.
I wanted to submit this bread to the fair because it really is a winner. Everyone who has ever had it loves it. Although, I debated on entering it because I felt like it wasn’t truly my very own recipe. But one day as I was mulling over whether or not to do it, we received a piece of mail addressed to my mother-in-law. She’s been gone for 14 years so it was really odd that we would get any mail for her, especially since we’ve moved several times over the last 14 years and she was never associated with our current address in any way. I took that as a sign from her saying it was ok to share her pumpkin bread…and also maybe her way of saying, “Don’t take all the credit if it wins a ribbon!” LOL”
Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
Submitted by Shannon Labadie – 2nd place
CHECK OUT THE RECIPE HERE: Raspberry Lemon Brioche Rolls with Whipped Ricotta Cream
