1. Please Note: All Departments must be in place by Monday, August 28th at 8:00pm for Judging on Tuesday, August 29th.

    Articles for Entries will be accepted Sunday, August 27th from 12 Noon-6:00pm and Monday, August 28th from 9am-8:00pm. All Judging will take place on Tuesday, August 29th.

One Exhibitor per entry per lot unless otherwise specified.

All Entry Forms Close on August 22nd.

Entries must remain in place until 5:00 pm on Monday, Sept. 4th and must be removed by Tuesday, Sept 5th by 3:00 pm. The Fair is not responsible for items left after 3:00 pm on Sept. 5th.  Entries removed prior to 5 p.m. on Monday, Sept. 4th relinquish all prizes and ribbons associated with entries.


Receive 2 FREE 1 day passes for this years Lancaster Fair, when you exhibit items in the Arts and Crafts hall, and acquire 75 or more points.  An exhibitor’s pass will be awarded to an exhibitor acquiring 200 or more points.

Points are awarded in the following manner:

Blue Ribbon (first place) 20 points
Red Ribbon (second place) 15 points
Yellow Ribbon (third place) 10 points
Entry Blank On Line 10 points
New Exhibitor 5 points
Successive exhibitor 10 points

Numerous Exhibits:
25= 5 points
50= 10 points
75= 15 points

100=20 points

Exhibits will be judged on Tuesday before the fair opens, so be sure to include your telephone number, and we will contact you if you achieve the 75 or more points for your FREE passes.

A special ribbon and monetary award will be awarded to those persons having 25 or more, 50 or more, 75 or more, and 100 or more entries in Dept. B-P. Only one entry per lot unless otherwise specified.

Judge may withhold prizes for insufficient merit and remove from public view any entry or part thereof which, in his/her opinion, discredits the exhibition. Entries accepted only in classes listed. (Must be made from scratch – no mixes allowed-exception—Class 7). Items should be in zippered plastic bag. Note: All baked goods will be removed and disposed of if they become spoiled or moldy.

Class 1.  Bread (one half loaf will be acceptable as entry.)

1.  White/Dark Bread
2.  Brown Bread
3.  Holiday Bread/Rolls
4.  Banana Bread
5.  Date Bread
6.  Zucchini Bread
7.  White/Dark Rolls (1/2 doz.)

8. Sugar Free

9. Gluten Free

1st – $10.00; 2nd – $8.00; 3rd – $5.00

Class 2. Cake (one half cake will be acceptable as entry.).  This is to be  homemade, not box mix.


1.  White/Yellow/Chocolate Cake (specify type)
2.  Coffee Cake
3.  Gingerbread/Spice Cake

4. Sugar Free

5. Gluten Free

1st – $10.00; 2nd – $8.00; 3rd – $5.00

Do not frost tops of cakes. You may sprinkle tops with sugar if you wish.

Class 3. Cookies (homemade) Please place in closed plastic container.

1.  Drop/Rolled/Filled (1/2 doz.)  specify type
2.  Bar Cookies (1/2 doz.)
3.  Doughnuts Plain/Chocolate/Raised (1/2 doz.) specify type
4.  Muffins (1/2 doz.) specify flavor

5. Sugar Free

6. Gluten Free

1st – $5.00; 2nd – $4.00; 3rd – $3.00

Class 4. Pie (homemade)
Lot—(6 inch minimum size)

1.  Fruit/Berry Pie specify type

2. Custard/Creme (specify type)

3. Sugar Free

4. Gluten Free

5. Other

1st – $10.00; 2nd – $8.00; 3rd – $5.00

Remember to look in our Contest section for other pie baking options

Class 5. Candy
(approximately 1/2 lb. each variety)


1.  Fudge (specify type, approximately ½ lb.)-MAY HAVE MULTIPLE ENTRIES OF DIFFERENT FLAVORS
2.  Brittles (specify type approximately 1/2 lb)
3.  Lollipops (6 each)
4.  Hand- Dipped Chocolates(6 each) cream or caramel filled

5. Sugar Free

6. Other

1st – $5.00; 2nd – $4.00; 3rd – $3.00

7. Varieties of candies (2 each of 4 varieties)

1st – $10.00; 2nd – $7.00; 3rd – $5.00

Class 6. Specialty Food


1. Decorated Cake (May use Styrofoam base as cake)
2. Gingerbread/Graham Cracker House

1st – $10.00; 2nd – $7.00; 3rd – $5.00

Class 7. Modified


1. Home Modified Dessert from mix

1st—$3.00; 2nd—$2.00; 3rd—$1.50

Class 8. Creative Food Art (may be carved or arranged as display.)

Lot  1.  Vegetable

Lot 2.  Fruit

Lot 3.  Mixed

1st-$10.00; 2nd-$8.00; 3rd-$5.00

Sandra Yunghans , Director
Tel: 603/788-3519