Contact Laura Gotauco / 401-884-4623

RULES

  1. Anyone may enter the following classes except those persons who are professionals in their respective categories. Professionals are those people who derive their living from any category in this division or whose work is shown in professional capacity.
  2. Cash prizes and ribbons will be awarded in each classification. At the discretion of the judges, all items are judged on the danish system. Prizes are: 1st / $5.00; 2nd / $3.00 and 3rd / $2.00.
    Grand Champion ($50.00) and Reserve Champion ($25.00) along with a ribbon and trophy will be awarded for the following categories:
     - Artwork
     - Photography
     - Quilts and rugs
     - Ceramics & Crafts
     - Needlework - includes Knitting, Embroidery, Counted Cross Stitch, Crewel and Needlepoint
  3. All exhibits will be accepted only on Monday (week of fair) between the hours of 10:00 AM and 8:00 PM. No exhibits will be accepted at any other time. ALL EXHIBITS must remain in place until 8:00 P.M. on Sunday (last day of fair) or prize money will be forfeited. Premiums less than $10.00 will not be mailed, they must be picked up in the fair office starting at noon on Sunday.
  4. To speed check-in for multiple entries, bring in self-addressed mailing labels. (Label should not be larger than 2 1/4" x 5/8")
  5. Exhibitors must have claim tickets to pick up exhibits.
  6. Any winning exhibits from the previous year are prohibited.
  7. Not responsible for any item lost, damaged or left.
  8. The decision of the judges is final.
  9. Ages will be noted as to Youth (under 16) or Senior Citizen (over 65). Please remember to note the age when registering.

CROCHET

101101 - Tablecloths and Luncheon Cloths
101102 - Bedspreads
101103 - Centerpieces (14 inches and over)
101104 - Doilies (under 14 inches)
101105 - Chair sets, Buffet sets or four Place Mats
101106 - Edging applied to finished article (pillowcases, handkerchiefs, etc.)
101107 - Afghans
101108 - Sweaters and Vests
101109 - Stoles, Scarves, Shawls and Ponchos
101110 - Three-Piece Baby Sets
101111 - Socks, Gloves, Mittens and Hats
101112 - Stuffed Toys
101113 - Pillows
101114 - Craft Items (handbags, pajama bags, curler caddies, etc.)
101115 - Baby Afghans, Crib or Carriage Robes
101116 - 2 Piece Baby Sets
 


KNITTING

101201 - Afghans
101202 - Sweaters and Vests
101203 - Stoles, Scarves, Shawls and Ponchos
101204 - Three Piece Baby Sets
101205 - Socks, Gloves, Mittens and Hats
101206 - Stuffed Toys
101207 - Pillows
101208 - Craft Items (handbags, pajama bags, curler caddies, etc.)
101209 - Baby Afghans
101210 - 2 Piece Baby Sets
 


EMBROIDERY

101301 - Tablecloths and Luncheon Cloths
101302 - Pair of Pillowcases
101303 - Set of Towels (2) and Bureau Scarves
101304 - Clothing Article (limit 2 pieces)
101305 - Samplers
101306 - Pillows
101307 - Bedspreads and Crib spreads
101308 - Craft Items


CREWEL

101401 - Wall Hangings
101402 - Pillows
101403 - Clothing Article (limit 2 pieces)
101404 - Handbags
101405 - Craft Items


NEEDLEPOINT

101501 - Wall Hangings
101502 - Pillows
101503 - Handbags
101504 - Craft Items

QUILTS & RUGS

101601 - Pieced Bed Quilts
101602 - Quilted Bedspreads
101603 - Hooked Rugs
101604 - Braided Rugs
101605 - Crocheted Rugs
101606 - Quilted Pillows
101607 - Quilted Handbags
101608 - Hooked Pillows
101609 - Quilted Wall Hangings
101610 - Hooked Craft Items
101611 - Quilted Baby Quilts
101612 - Quilted Clothing
101613 - Quilted Craft Items
101614 - Hooked Wall Hanging


HANDMADE TOYS

101700 - Handmade Toys - Other than knitted or crocheted.


COUNTED CROSSTITCH

101801 - Wall Hangings
101802 - Pillows
101803 - Craft Items


HERITAGE CRAFTS

101900 - Heritage Crafts - (i.e. Cutwork, Tatting, etc.)


HANDYWORK

101950 - Handy Work - Other than those listed above will be placed in this section and judged.


CRAFTS

102201 - Leather Work
102202 - Wood Work
102203 - Metal Work
102204 - Decoupage
102205 - Macramé
102206 - Quilling
102207 - String Art
102208 - Wall and Door Hangings
102209 - Dip ‘n’ Drape
102210 - Bead Work
102211 - Stenciling
102212 - Miscellaneous
102213 - Collage - any medium
102214 - Basket Weaving
102215 - Jewlery
102216 - Oragami


CERAMICS

102301 - Stains
102302 - Antique Stains
102303 - Glazes
102304 - Underglaze
102305 - Free Form (flower, etc.)
102306 - Specialties (gold, luster, decals, etc.)
102307 - Porcelains and China paints
102308 - Hand -painted plaster items (not fired ceramic pieces)
102309 - Free formed glazed and fired items (18 and under)


PHOTOGRAPHY

ALL exhibitors will be limited to a total of 4 entries in any of the following categories 102410, 102420 and 102430.
All photos entered must be either matted or framed.

102410 - Snapshots or larger (Under 12 years of age only)
102411 - Scenes (Black & White)
102412 - Animals (Black & White)
102413 - People (Black & White)
102415 - Scenes (Color)
102416 - Animals (Color)
102417 - People (Color)
102420 - Snapshots or larger (13 to 18 years of age only)
102421 - Scenes (Black & White)
102422 - Animals (Black & White)
102423 - People (Black & White)
102425 - Scenes (Color)
102426 - Animals (Color)
102427 - People (Color)
102430 - Photos Adults over 18
Note: All adult entries (those over 18 years of age) MUST BE minimum size of 5X7, mounted in a frame, or matted.
102431 - Scenes (Black & White)
102432 - Animals (Black & White)
102433 - People (Black & White)
102435 - Scenes (Color)
102436 - Animals (Color)
102437 - People (Color)
102440 - Time Lapse Sequence "Then & Now"

  1. Open to anyone over 18 years of age.
  2. Minimum of three (3) photos, maximum of seven (7) photos, depicting a sequence of events over a period of time.
  3. Must be mounted in the same frame.
  4. Sequence must be explained by caption or narrative.
  5. Maximum of three (3) entries per person.
  6. Rosettes will be awarded to the first 6 place winners.
  7. Cash awards of - $10 - $8 - $6 - $4 - $2 - $2 in each category.
  8. ALL OTHER ARTS & CRAFTS RULES APPLY.

102450 - "Birthday Bash" Photo Contest

  1. Open to anyone over 18 years of age.
  2. Minimum size of 5 x 7, mounted in a frame.
  3. Any photo depicting a birthday
  4. Rosettes will be awarded to the first 6 place winners.
  5. Cash awards of - $10 - $8 - $6 - $4 - $2 - $2 in each category.
  6. ALL OTHER ARTS & CRAFTS RULES APPLY.

102460 - "Down on the Farm"  Photo Contest

  1. Open to anyone over 18 years of age.
  2. Minimum size of 5 x 7, mounted in a frame.
  3. Rosettes will be awarded to the first 6 place winners.
  4. Cash awards of - $10 - $8 - $6 - $4 - $2 - $2 in each category.
  5. ALL OTHER ARTS & CRAFTS RULES APPLY.

102465 - Photo Collage (limit 1 per person for all ages)

  1. Pictures have to be on the same subject.
  2. Collage must be matted or framed and able to be hung.
  3. No larger than 18" x 20".

102470 - Digital Enhanced Photography (Ages under 12). 
Maximum of 3 entries per person. Must be a minimum size of 5X7, mounted in a frame or matted.
102471 - Scenes
102472 - Animals
102473 - People

102480 - Digital Enhanced Photography (Ages 13 - 18).
Maximum of 3 entries per person. Must be a minimum size of 5X7, mounted in a frame or matted.
102481 - Scenes
102482 - Animals
102483 - People

102490 - Digital Enhanced Photography (Ages over 18).
Maximum of 3 entries per person. Must be a minimum size of 5X7, mounted in a frame or matted.
102491 - Scenes
102492 - Animals
102493 - People


ART

Limit 6 ART ENTRIES PER PERSON - ALL AGES | All entries must be either matted or framed.

102510 - Under 12 years of age
102511 - Crayon
102512 - Pencil
102513 - Oils
102514 - Acrylics
102515 - Water Colors
102516 - Posters
102517 - Pen & Ink
102518 - Pastels
102519 - Marker
102520 - Fuzzy Posters You Color

102520 - 13 to 18 years of age
102521 - Pastels
102522 - Pencil
102523 - Oils
102524 - Acrylics
102525 - Water Colors
102526 - Posters
102527 - Pen & Ink
102528 - Marker

102530 -Adults
102531 - Pastels
102532 - Pencil
102533 - Oils
102534 - Acrylics
102535 - Water Colors
102536 - Pen & Ink
102537 - Fabric Painting
102538 - Tole Painting
102539 - Painting on medium other than those listed above.


FOOD

All entries in this section MUST have a recipe or they will not be accepted. All entries should be on white paper plates when possible. All entries should be in a zip lock bag. ALL food entered in this category will be disposed of at the end of the fair. NO FOOD will be allowed to leave the premises.

103100 - Pies (1/4 slice or 7 inch pie)
103121 - Unfrosted Cake (1/2 cake)
103122 - Frosted Cake (1/2 cake)
103123 - Decorated (whole cake)
103124 - Coffee Cakes (1/2 cake)
103131 - Dark Breads (1/2 loaf)
103132 - White Breads (1/2 loaf)
103133 - Quick Breads (1/2 loaf)
103134 - Frosted Cupcakes (4 per plate)
103135 - Decorated Cupcakes (4 per plate)
103140 - Rolls (4 per plate)
103150 - Dropped or Rolled Cookies (6 per plate)
103160 - Bar Cookies (4 per plate)
103170 - Muffins (4 per plate)
103171 - Scones & biscuits (4 per plate)
103180 - Bread Machine Bread. (Make a loaf of bread in your bread machine. Bring the whole loaf to be judged).

103200 - Canned Goods
Type of process and recipes MUST be submitted and jars must be labeled as to contents and date. These items will be returned to the exhibitor.

103201 - Fruit
103202 - Jellies
103203 - Jams
103204 - Vegetables
103205 - Pickles
103206 - Relishes
103207 - Honey or Maple Syrup
103208 - Salsa
103300 - Candy (6 pieces per plate).
Judging from Section 103300 will be on Appearance, Texture, Flavor and recipe MUST be submitted or items will not be accepted. All entries should be on white paper plates when possible. All entries should be in a zip lock bag. ALL food entered in this category will be disposed of at the end of the fair. NO FOOD will be allowed to leave the premises.


BAKING CONTEST

104101

  1. Bake the following recipe. Bring half of cake for judging. Bring on a white paper plate in a zip lock bag. ALL entries will be disposed of at the end of the fair. NO FOOD will be allowed to leave the premises.
  2. Two age categories: Junior (ages 17 and under) and Adult (ages 18 and over). Please remember to note the age when registering.
  3. Rosettes will be awarded to the first 6 place winners in each category.
  4. Cash Awards of $10 - $8 - $6 - $4 - $2 - $2 in each category.
  5. All other Arts & Carts rules apply.

Confetti Angel Food Cake

1 1/2 cups egg whites (10-12 large), room temperature
1 1/2 cups sugar, divided (superfine, if possible)
1 cup sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 tbsp rainbow sprinkles/jimmies

  1. Preheat oven to 325F. Take out a 10-inch tube pan. Do not grease.
  2. In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
  3. Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. Don’t be afraid to slow down the mixer and check a few times as you get close to ensure that you don’t overbeat. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
  4. Sift the flour/sugar mixture over the egg whites in 4-6 additions and gently fold it in after each addition. Fold in rainbow sprinkles. Spoon batter into your ungreased 10-inch tube pan with a removable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
  5. Bake for 55-60 minutes, until the top springs back when lightly pressed.
  6. Remove cake from the oven and invert pan over a [wine] bottle. Allow cake to cool completely.
  7. When cake has cooled, gently run a thin knife around the sides, then around the bottom, of the pan to release the cake onto a serving plate. Store covered, in an airtight container.

Angel Food Cake Fluffy Frosting

1 egg white
1 cup sugar
1/2 tsp vanilla
1/4 tsp cream of tartar
1/2 cup boiling water
1-2 drops food coloring (red or pink will make pink)

Mix all except boiling water in large mixing bowl. Add boiling water all at once and beat 5 to 7 minutes on high until light fluffy and good spreading consistency. Don't over beat or the mixture will become grainy.


KIDS NO-BAKE CONTEST

105101 - Open to ages. 3-12 | (9 pops to a plate)

Cherry Vanilla Cake pops
TOTAL TIME: Prep: 1-1/2 hours + chilling
MAKES: 48 servings

Ingredients

1 package white cake mix (regular size)
1 cup cream cheese frosting
2 to 3 tablespoons maraschino cherry juice
48 maraschino cherries, stems removed, drained
48 lollipop sticks
2-1/2 pounds white candy coating, chopped
Red pearl sugar

Directions

  1. Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.
  2. Crumble cake into a large bowl. Add frosting and maraschino cherry juice; mix well. Shape mixture by tablespoonfuls around cherries. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
  3. In a microwave, melt candy coating; stir until smooth. Dip each cake ball in coating; allow excess to drip off. Sprinkle with red pearl sugar. Insert cake pops into a styrofoam block to let stand until set. Yield: 4 dozen.

KING ARTHUR BAKING CONTEST

#106100

  1. Bake the following recipe. Bring half the ring on a white paper plate in a zip lock bag. ALL King Arthur entries will be disposed of at the end of the fair. NO FOOD will be allowed to leave the premises.
  2. Exhibitor must bring in the open bag of King Arthur Flour or submit a UPC label from the flour bag.
  3. Two age categories: Junior (ages 17 and under) and Adult (ages 18 and older). Please remember to note the age when registering.
  4. Prizes for this contest will be provided from King Arthur Flour as follows:
    Adult category (#106101)
    1st place - $75 gift certificate to the Baker’s Catalogue / kingarthurflour.com
    2nd place - $50 gift certificate to the Baker’s Catalogue / kingarthurflour.com
    3rd place - King Arthur Flour Large Muffin Pan

    Junior category (#106102)
    1st place - $50 gift certificate to the Baker Catalogue / kingarthurflour.com
    2nd place -$25 gift certificate to the Baker’s Catalogue / kingarthurflour.com
    3rd place - King Arthur Flour Loaf Pan
  5. All other Arts & Carts rules apply. All winners will also receive a gorgeous ribbon.

 

Joys Triple Berry Cinnamon Swirl Bread

DOUGH

2 1/4 teaspoons active dry yeast or instant yeast
1 tablespoon sugar
3/4 cup lukewarm milk
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt

FILLING

1/4 cup (4 tablespoons) soft unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
1 large egg, beaten; for topping

Instructions

To make the dough:

  1. Combine the yeast and sugar in a medium bowl.
  2. Whisk in the milk, egg yolk, and butter. Allow the mixture to rest for 5 minutes; it should foam and froth.
  3. Whisk together the flour and salt in a large bowl.
  4. Add the milk mixture, and mix and knead until the dough pulls away from the edges of the bowl.
  5. Continue to knead; by hand or mixer until the dough is smooth and soft, though not too sticky. Shape the dough into a ball, place it in a lightly greased bowl, cover it, and let it rest/rise for 30 minutes to an hour. While the dough is resting, make the filling.

To make the filling: Mix together the butter, sugar, and cinnamon.

To assemble the bread:

  1. Grease a 10" monkey bread pan or tube pan.
  2. Gently deflate the dough, then place it on a lightly greased surface and roll it into a rectangle about 18"×12"
  3. Spread the filling evenly on top, leaving a clean 1" border around the edges. Top with the berries.
  4. Starting with a long edge, roll the dough into a fairly tight log; it'll be a bit lumpy because of the berries. Some of the berries will spill out; that's OK, simply set them aside to sprinkle on top once the loaf is in the pan.
  5. Cut the log in half lengthwise, leaving 1" of one end uncut. Starting at the uncut end, twist the two pieces together to form a log, pressing the ends of the two pieces together to seal. Shape the log into a ring, pressing the ends together to seal.
  6. Transfer the loaf to the pan, cover, and let it rise for 45 minutes, until it's puffy. While the loaf is rising, preheat the oven to 375°F.
  7. Brush the loaf with the beaten egg. Bake it for 25 to 35 minutes, until it's golden brown and bubbling.
  8. Remove the loaf from the oven, and after about 10 minutes carefully transfer it to a rack. Cool it for about 30 minutes before serving.