My schedule was really tight this year for State Fair baking. I was working in my new classroom the week prior to the drop-off Sunday, and returned home Thursday night, just in time to bake all day on Friday and Saturday. Somehow, I managed to get all 21 entries finished.
The ingredient line-up on Day 1.
Works in progress on Day 2.
The completed entries at 12:30 am, ready for the 8:00 am drop-off at the fairgrounds on Sunday morning.
Apple pie, Peach pie, Pound cake, Sponge cake, Angel Food Cake, Lemon Meringue Pie, Ethnic Bread, Sweet Rolls, White bread, Fruit Bread (Blueberry Almond), Fruit type cake (Strawberry - my own experiment), Raisin bread, Herb bread, Coffee cake (yeast bread type), Brownies plain, Chocolate chip cookies, Oatmeal cookies, Icebox cookies (chocolate), Ball cookie (gingersnaps), Peanut butter cookies, and Brownies with nuts.