The results are in.

The ribbons are awarded.

Now, it’s time to hit the kitchen.

The Douglas County Fair may be over, but that doesn’t mean you can’t reap its benefits.

Here are recipes for the fair food entries that won Champion awards in both the 4-H and Open classes.

Ozark Berry Pie

Chef: Adam Lesser

Prize: 4-H Grand Champion nonperishable food and Grand Champion Level IV nonperishable food (ages 15-19)

For 8- or 9-inch two-crust pie:

2 cups all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

Ozark Berry Pie by Adam Lesser

4-5 tablespoons cold water

Sugar, if desired

Filling:

1 cup strawberries

1 cup blackberries

1 cup red raspberries

1 cup blueberries

1 cup sugar

1/4 cup cornstarch

For filling: Gently toss together all filling ingredients. Heat in microwave oven, stirring occasionally, until hot and bubbly. Set aside until needed.

For crust: Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, one tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Divide dough in half. Flatten one half into a round on lightly floured surface. With a floured rolling pin, roll dough into a circle that is 2 inches larger than the inverted pie pan. Put the pastry into the pan and trim edges even with pan. Fill with warm filling. Roll out second half of dough into a circle that is about 2 inches larger than the pan. Decorate surface, fold dough and put on top of filling. Trim overhanging edge of pastry to within 1/2 inch of edge. Tuck under lower pastry layer to seal. Flute the edge. Top with sprinkled sugar if desired. Bake at 350 degrees for 35-50 minutes or until filling is bubbly and crust is golden brown.

Orange Sponge Cake

Orange Sponge Cake by Michael Krumm

Chef: Michael Krumm

Prize: 4-H Reserve Grand Champion nonperishable food; Reserve Champion, Level IV nonperishable food (ages 15-19)

8 eggs, separated

1/4 teaspoon salt

1 teaspoon cream of tartar

1 1/3 cups sugar

Grated rind from one orange or 3 tablespoons finely grated fresh orange rind

1/4 cup orange juice

1 cup plus 2 tablespoons flour, sifted

1/2 cup almonds, blanched and toasted

1 cup cream, whipped

Beat egg whites and salt until foamy; add cream of tartar and beat until stiff, not dry. Add 2/3 cup sugar gradually, beating after each addition. Beat egg yolks until very thick and lemon-colored; add remaining 2/3 cup sugar, orange rind and juice. Fold the two mixtures together and fold in flour. Bake for one hour in an ungreased 10-inch angel cake pan at 325 degrees. Remove from oven and invert for one hour.

Put almond through food chopper (or chop coarsely). Spread whipped cream on cake and sprinkle with almonds, or glaze with Orange Butter Glaze.

Orange Butter Glaze

1 1/2 tablespoons milk

1 tablespoon butter

1 1/4 cups powdered sugar

1 tablespoon orange juice

1/2 teaspoon grated orange rind

Heat milk and butter together. Stir in sugar and mix until smooth. Add orange juice and rind. Beat until shiny. Add a drop or two more liquid if needed to make desired spreading consistency. Makes about 1/2 cup, or enough to glaze top of 10-inch tube cake, an 8- or 9-inch square cake, or a 9-by-5-by-3-inch loaf.

Lemon Butter Glaze: Prepare as for Orange Butter Glaze, substituting lemon juice and rind for the orange juice and rind.

Maple Twist Rolls

Maple Twist Rolls by Tucker Gabriel

Chef: Tucker Gabriel

Prize: 4-H Champion, Level I nonperishable food (ages 7-8)

3/4 cup milk

1/2 cup sugar

1/4 cup butter

1/3 cup chopped nuts

2 3/4 to 3 cups all-purpose or bleached flour

1 teaspoon cinnamon

3 tablespoons sugar

1 teaspoon maple flavor

1/2 teaspoon salt

1/4 cup melted butter

1 package active dry yeast

1 cup powdered sugar

1 teaspoon maple flavor

2 tablespoons melted butter

1 egg

1 to 2 tablespoon milk or water

1/2 teaspoon maple flavor

In a small saucepan, heat milk and butter until very warm (120-130 degrees). In large mixer bowl, blend warm liquid, one cup of flour, sugar, salt, yeast, maple flavor and the egg at low speed until moistened. Beat 2 minutes. By hand, stir in remaining flour to form a soft dough. Knead on floured surface until smooth and elastic, about 2 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

In a small bowl, combine the 1/2 cup sugar, nuts, cinnamon and maple flavor; set aside. Grease (not oil) a 12-inch pizza pan (no other will do). Punch down dough; divide and shape into 3 balls. On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan. Brush dough with about 1/3 to 1/4 cup melted butter; sprinkle with 1/3 of cinnamon-nut mixture. To shape, place a glass about 2 inches in diameter in center of dough. With scissors, cut from outside edge to glass, forming 16 pie-shaped wedges. Twist each wedge five times. Remove glass. Cover; let rise until light and double in size (30-45 minutes).

Bake at 375 degrees for 18-22 minutes or until golden brown. Cool 5 minutes, remove from pan.

In small bowl, blend remaining ingredients until smooth. Drizzle over warm coffee cake. Makes one coffee cake or 16 servings.

Frosted Cinnamon Butter Braid

Chef: Lauren Jamison

Prize: 4-H Champion, Level II nonperishable foods (ages 9-11); Reserve Champion, Best of Breads

1 cup milk scalded

1/3 cup sugar

1 1/2 teaspoons salt

2 envelopes yeast

1/2 cup warm water

2 eggs, slightly beaten

4 cups flour

1 cup butter

1 egg yolk

2 tablespoons cream

1 teaspoon sugar

Cinnamon to taste

Combine scalded milk, 1/3 cup sugar and 1 1/2 teaspoons salt in a large bowl. Cool to lukewarm. Dissolve yeast in warm water and add to the milk mixture. Mix well. Beat in egg and add flour gradually. Beat until smooth. Kneed on floured surface until smooth and elastic. Roll into a 12-by-18-inch rectangle. Cut 1 cup of butter into small pieces. Sprinkle half the butter over 2/3 of the dough. Fold unbuttered 1/3 of the dough over. Fold remaining buttered half over top. Repeat rolling and fold process with remaining butter. Chill wrapped in plastic wrap for 2 hours. Roll into a rectangle 18 inches long. Cut into 3 strips and braid on cookie sheet. Let rise to double, brush with mixture of egg yolk and cream. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 25 minutes. Spread with frosting.

Frosting:

6 tablespoons butter, melted

1 teaspoon vanilla

2 2/3 cups powdered sugar

1-2 tablespoons water or milk

Mix ingredients in mixer until it reaches spreading consistency.

Poppyseed Knots

Poppyseed Knots by Bailey Brown

Chef: Bailey Brown

Prize: 4-H Champion, Level III nonperishable foods; Champion, Best of Bread

1 1/4 cups milk

4 tablespoons butter

1 teaspoon sugar

2 teaspoons dry yeast

1 egg yolk

2 teaspoons salt

4 to 4 1/2 cups flour

Topping:

1 egg, beaten

2 teaspoons water

Poppyseeds

Mix together, let raise, punch down and raise again. Bake at 350 degrees. Brush with egg and sprinkle with poppyseeds.

Easy Wheat Pretzels

Chef: Haley Parker

Prize: 4-H Champion, Extreme Makeover category (recipe modification)

Original ingredients

2 packages active dry yeast

1 1/2 cups warm water (105-110 degrees)

1/4 cup sugar

4 to 4 1/4 cups all-purpose flour (white)

1/3 cup vegetable oil

1 3/4 teaspoons salt

Modified ingredients

2 packages active dry yeast

1 1/2 cups warm water (105-110 degrees)

1/4 cup sugar

2 cups whole-wheat flour

1/3 cup vegetable oil

1 3/4 teaspoons salt

2 to 2 1/4 cups all purpose flour

Topping (for either recipe, optional)

1 beaten egg white

1 tablespoon water

Sesame or poppyseeds

In a large mixing bowl, dissolve yeast in warm water. Let set 5 minutes. Add sugar, whole-wheat flour, oil and salt; beat 2 minutes. Gradually add enough of the all-purpose flour to make a soft dough. Knead dough 10 minutes. Cover bowl and let rest 30 minutes. To shape pretzels, divide dough into 24 equal pieces; cover and let rest 5 minutes. On unfloured surface, roll each into a uniform 20-22 inch rope (the size of a pencil) shape into a pretzel by making a circle over them onto the bottom curve of the circle. Place on greased baking sheets and form into a heart shape. Using a pastry brush, brush pretzels with a mixture of one beaten egg white and 1 tablespoon water. Sprinkle with sesame or poppy seeds or leave plain. Bake in preheated 425-degree oven for 13-15 minutes or until golden. Remove from baking sheets; cool on wire rack. Makes 24 pretzels.

Cherry Pie

Cherry Pie by Aliene Bieber

Chef: Aliene Bieber

Prize: Grand Champion, Open Class Foods

4 or 5 cups cherries (sour/pitted)

1/2 cup cherry juice

1 1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon almond extract

1 tablespoon butter

Drain cherries, saving 1/2 cup of the juice. Heat juice in a large pan on low heat. Mix sugar, cornstarch, salt and cinnamon in a small bowl. Add to hot juice, stirring until thick. Add butter, extract and cherries. Cook until hot. Put in pie shell. Add the top crust. Bake at 400 degrees for 15 minutes, then decrease oven temperature to 350 degrees and bake until nicely browned (about 25 or 30 minutes). Yield: one 9-inch pie.

Aliene’s Pie Crust (for two-crust pie):

2 1/2 cups unbleached flour

1/2 teaspoon salt

2 teaspoon granulated sugar

1 cup butter-flavored shortening

4 tablespoons nonfat milk

1 tablespoon corn syrup

Mix flour, salt, sugar and shortening until you have a crumbly mixture. Using fingers, mix lightly. Add milk and syrup. Mix just until dough forms a soft ball. Roll out half at a time. For a two-crust pie, bake according to recipe.

Ice Box Butter Horn Rolls

Ice Box Butter Horn Rolls by Aliene Bieber

Chef: Aliene Bieber

Prize: Reserve Champion, Open Class Foods

1 package active dry yeast

2 tablespoons warm water (110 to 115 degrees)

2 cups warm milk

1/2 cup sugar

1 egg

1 teaspoon salt

6 cups flour

3/4 cup melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups of flour. Beat until smooth. Beat in butter and remaining flour, beating until nice and smooth. Place in a greased bowl. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about one hour. Bake at 350 degrees for 15-20 minutes or until golden brown. Immediately brush tops with melted butter. Yield: 2 dozen rolls.

Sweet Cinnamon Rolls

Chef: Piper Hubbell

Prize: 4-H Reserve Champion, Level I nonperishable foods (ages 7-8)

Dough:

1/4 cup warm water

1 package (1/4 oz.) active dry yeast

1 cup warm milk

1/3 cup sugar

1 large egg, lightly beaten

2 teaspoons vanilla extract

3 3/4 to 4 cups flour

1 1/2 teaspoons salt

4 tablespoons soft butter

Filling:

3/4 cup packed light brown sugar

3/4 cup walnuts or pecans

2 teaspoons cinnamon

4 tablespoons soft butter

Pour the water into a small bowl. Sprinkle in the yeast and let it dissolve (about 5 minutes). In a large bowl, stir together the warm milk and sugar. Then stir in the dissolved yeast, egg, and vanilla extract.

With a wooden spoon, stir 2 cups of the flour into the liquid, then beat well for 100 strokes. Cover the bowl with plastic wrap and leave the sponge undisturbed for 15 minutes.

Stir the salt and then the soft butter into the sponge. Add the remaining flour, about 1/3 cup at a time, stirring well each time. When the dough balls up and becomes impossible to stir, flour your hands and knead the dough right in the bowl for 2 to 3 minutes.

Transfer the dough to a well floured counter and continue to knead it for about 6 to 7 minutes, until it’s smooth and elastic. Put the dough in a large, clean, lightly oiled bowl, turning to coat the entire surface. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until the dough doubles (about 1 hour). Meanwhile, prepare the filling. Stir together the brown sugar, nuts, and cinnamon in a small bowl until well combined.

When the dough has risen, punch it down several times to deflate it. Then knead the dough again on a lightly floured surface for 1 minute. Cover the dough with plastic wrap and let it rest for 10-15 minutes. Butter a 13-by-9-inch baking pan.

Reflour your working area, and using a floured rolling pin, roll the dough into a 12-by-16-inch rectangle so that a long edge is closest to you. If the dough springs back (it should stay where you have rolled it), let it rest 2 or 3 minutes.

Spread the soft butter over the dough, leaving a 1-inch border along each of the long edges. Cover the butter evenly with the cinnamon-nut mixture, pressing it down gently. Lightly moisten both long edges with water.

Starting at the long edge closest to you, snugly roll up the dough like a rug. Pinch the seam together. With a sharp, serrated knife, score the dough in the center, then at the center of each half. With those marks as guides, cut the dough into 12 equal pieces.

Evenly space the rolls in the pan, brushing the outer edges with a little melted butter (to keep them from sticking together as they bake). Cover the pan with plastic wrap and let the rolls rise until nearly doubled, about 35-45 minutes. Heat the oven to 350 degrees. near the end of the rising.

Remove the plastic and bake the rolls on the center rack for about 30 minutes, until golden and cooked through. Run a spatula around the pan to loosen the rolls, then invert them onto a large baking sheet. Carefully pull apart the rolls and set them right side up on a cooling rack for 15 to 20 minutes. Drizzle on the Sweet Glaze. Serve warm. Makes 12 large rolls.

Sweet Glaze:

In a mixing bowl, add the confectioners sugar, milk or light cream, melted butter, and vanilla. Whisk well to blend. The icing should be smooth and flowing, but not overly runny. Add a little extra milk or cream if needed. Makes enough to glaze 12 rolls.

Delicate Lemon Pound Cake

Chef: Brittnay George

Prize: 4-H Reserve Champion, Level II nonperishable foods (ages 9-11)

1 cup butter

1/2 cup shortening

2 1/2 cups sugar

5 eggs

1 teaspoon lemon extract

1 teaspoon vanilla

3 cups flour

3/4 cup lemon-lime soda

Confectioners sugar

In a large mixing bowl, cream butter and shortening, add sugar, and mix about 5 minutes. Add eggs one at a time. Stir in extracts and add flour with soda, beating until combined. Pour into a floured and greased pan. Bake at 325 degrees for 1 1/4 hours. Let cool on wire rack for 10-20 minutes. Dust with confectioners sugar.

Cherry Pie

Chef: Ashley Lesser

Prize: 4-H Reserve Champion, Level III nonperishable foods (ages 12-14)

For eight- or nine-inch two-crust pie:

2 cups all-purpose flour

1 teaspoon salt

Sugar if desired

2/3 cup plus 2 tablespoons shortening

4-5 tablespoons cold water

Filling:

4 cups fresh red tart cherries or frozen, thawed

1 1/3 cups sugar

1/3 cup all-purpose flour

1/4 teaspoon almond extract

For filling: Gently toss together all filling ingredients. Heat in microwave oven, stirring occasionally, until hot and bubbly. Set aside until needed.

For crust: Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans the side of bowl. Divide dough in half. Flatten one half into a round on lightly floured surface. With a floured rolling pin, roll dough into a circle that is 2 inches larger than inverted pie pan. Put the pastry into the pan, trim edges even with the pan. Fill with warm filling. Roll out second half of dough into a circle that is about 2 inched larger than the pan. Decorate surface, fold dough and put on top of filling. Trim overhanging edge of pastry within 1/2 inch of the edge. Tuck under lower level layer to seal. Flute the edge. Top with sprinkled sugar if desired. Bake at 350 degrees for 35 to 40 minutes or until filling is bubbly and crust is golden brown.

Eli’s Monster Mix

Chef: Eli Schneck

Prize: 4-H Reserve Champion, Extreme Makeover category (recipe modification)

Original ingredients

1/2 cup Honey Nut Cheerios cereal

1/2 cup Cinnamon Toast Crunch cereal

1/2 cup granola cereal

1/2 cup Goldfish crackers, BBQ Cheddar

1 cup mini pretzels

1 cup Club Snack Sticks, original

1 cup dry roasted peanuts

Modified ingredients

1/2 cup Multigrain Cheerios cereal

1/2 cup Life cereal, cinnamon

1/2 cup No Fat Granola cereal

1/2 cup Goldfish crackers, whole grain

1 1/2 cup air-popped popcorn

1 cup Club Snack Sticks, honey wheat

1/2 cup dry roasted peanuts

Both recipes: Combine all ingredients in a large bowl and serve in 1/2 cup servings. Store in airtight container for freshness.

Fish Bowl Cake

Chef: Katie Pattrick

Prize: 4-H Champion, Level II Cooking for Fun (ages 12-14)

2 boxes (12 ounces) pound cake mix

2 cans vanilla frosting (16 ounces each)

Blue paste icing

4 green Fruit Roll-Ups

1/4 cup chow mein noodles

Nerds

Goldfish/Baby colors crackers

2 tablespoons blue coarse sugar

Blue cake gel

Heat oven to 350 degrees. Mix/bake pound cake as directed into 2 eight-inch round cake pans. Reserve and cover 1 1/2 cups vanilla frosting. Tint remainder blue. Spread flat side of one cake with blue frosting and put flat sides together with other cake. Cover with cling wrap. Refrigerate overnight. Trim 3/4 inch off opposite sides of cake. Set cake, flat side down on a platter. Frost top and 1 inch down with untinted frosting. Spoon 1 cup blue frosting into a Ziploc bag. Cut tip and pipe a line along marks for a clean edge. Cover cake from line to bottom with blue frosting. With scissors cut Fruit Roll-Ups into 1-3 inch seaweed shapes. Press gently on cake. Add chow mein noodles. Arrange Nerds “gravel” around base of cake. Press on fish crackers. Add eyes with blue gel. Add white Nerds as fish bubbles. Snip a 1/2-inch corner of bag and bake “fish bowl rim” with untinted frosting. Add blue sugar inside rim. Put a toothpick in a goldfish cracker and stick into top of cake.

Star Cake

Chef: Sarah Brown

Prize: 4-H Reserve Champion, Level II Cooking for Fun (ages 12-14)

Instructions for cake

Ingredients:

1 1/4 cups water

1/3 cup oil

3 eggs

Cake mix (I used Pillsbury Moist Supreme Dark Chocolate mix)

Directions:

1. Preheat oven to 350 degrees. Lightly coat bottom of pan with shortening and a flour dusting.

2. Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.

3. Pour into star cake pan and bake for 34-38 minutes. Let cool completely and turn cake over.

Take out of pan. Make sure cake surface is smooth so imperfections do no show. Decorate as desired.

Buttercream Icing

1/2 cup solid vegetable shortening

1 teaspoon vanilla extract

2 tablespoons milk

1/2 cup butter or margarine

4 cups confectioners sugar

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides often while mixing. The icing will appear dry. Add milk and beat on medium speed until light and fluffy. Keep icing covered.

Decorating with fondant: Spread a thin layer of the buttercream icing over all of the cake, including the sides. Roll out white fondant to cover entire cake. Roll colored pieces of fondant and cut out with shapes. Place shapes or stars on cake by painting on frosting like glue.

Cinnamon Rolls

Chef: JoAnna Male

Prize: 4-H Champion, Level III Cooking for Fun (ages 12-14)

1 1/2 cups of buttermilk (warmed)

1 stick butter (partially melted)

Dry mixture:

3 cups flour

1/2 cup sugar

1 1/2 teaspoons salt

2 packages yeast

Cinnamon-sugar mixture:

2 teaspoons cinnamon mixed with 2 cups of sugar

Add buttermilk and butter to dry mix. Add flour. Knead dough place in greased bowl, cover and let rise. Turn dough out onto the counter and divided in half. Roll each into 10-by-14-inch rectangle. Spread each rectangle with 1/2 stick of butter. Sprinkle with cinnamon mix, roll up and slice rolls into 1-inch thickness. Press each roll into the cinnamon mix on both sides. Let rise and bake at 400 degrees for about 10 minutes.

Romantic Rose Tower

Chef: Christine Caffey

Prize: 4-H Reserve Champion, Cooking for Fun; Reserve Champion, Level IV Cooking for Fun (ages 15-19)

You need to begin making fondant roses and leaves at least 24 hours in advance so they can dry. You also need to make the butterflies ahead.

Confectioners sugar for dusting

Four pounds pink fondant

Four pounds white fondant

A little vodka

About 400 fondant roses varying shades of pink

About 140 fondant rose leaves

Pink royal icing

About 120 fondant butterflies

White icing

Wedding cake – depending on the size you choose, you will need to make more recipes than listed.

3 1/2 sticks salted butter, softened

2 cups sugar

8 large eggs at room temperature

3 cups self-rising flour

Preheat oven to 400 degrees. Cream butter and sugar. Beat eggs in another bowl. Add eggs to the butter and sugar. Once combined mix in flour. Line cake pans with parchment paper. Bake large cakes 25 minutes and cupcakes 12-15 minutes. Allow to cool before assembly.

Equipment:

Large spatula

Small kitchen knife

Large rolling pin

Wood stabilizers

Wax paper

Frosting dye

Pastry brush

Sixteen- to 18-inch cake board covered with white fondant and trimmed with pink ribbon.

Wire

Leaf template of cutter

Using a large spatula, spread a small amount of icing on cake board and then place the largest cake on it. Repeat with all of the cakes, icing and then cake. Ice the cone made of cake. Put the white fondant over the icing. Brush the vodka on the white fondant and then put the pink fondant on the cone. Allow cone to harden overnight. Attach roses and leaves with pink royal icing. When all the roses and leaves are in place, attach the butterflies using wire and royal icing. You can dust the flowers and leaves using a pastry and shimmer powder.