Apple Pies Winning Recipes

1st Place – “Jessica’s Famous Apple Pie” by Jessica Fry

Jessica’s Famous Apple Pie

Crust:
2 cups flour
1/3 cup shortening
¾ tsp. salt
4-5 Tbsp. ice water

Pie Filling:
8 Macintosh apples
½ cup Pioneer granulated sugar
1/3 cup flour
1 ½ Tbsp. molasses
1 tsp. cinnamon
1/8 tsp. nutmeg Crumble Topping:
½ cup flour
½ cup Pioneer granulated sugar
¼ cup butter, softened
1 tsp. cinnamon

Glaze:
½ cup Pioneer granulated sugar
¼ cup butter
3 Tbsp. cream
1 ½ Tbsp. molasses
1 tsp. cinnamon
1 tsp. vanilla
1 cup Pioneer powdered sugar

Preparation:
1. Preheat oven to 350 F.
2. Make the crust by combining the flour and salt. Cut in the shortening. Add the water one-tablespoon at a time working it in the mixture with a fork. Make dough into a ball and put it in a 9”-pie plate. Press into pie plate and up sides.
3. Peel and core apples. Slice them into thin slices. Add a little fruit fresh to keep apples from browning as you continuing cutting them up.
4. In a small bowl mix sugar and molasses. Add mixture along with flour, cinnamon and nutmeg to apples. Gently stir to coat apples.
5. Pour apples into pie plate. Apples should be piled high for a fruit filled pie!
6. Soften butter and use fork to mix in flour, sugar and cinnamon. Should end up a crumbly mixture. Carefully put on top of pie, covering all the apples.
7. Bake pie uncovered for 20-30 minutes or until topping begins to brown. Then cover with foil and continue to bake 30-40 minutes or until apples are soft.
8. To make glaze: Melt butter in a small saucepan over low heat. Add sugar, molasses, cream and cinnamon. Bring to a boil over medium heat. Remove from stove. Add vanilla. Finally, add powdered sugar. Whisk until no powdered sugar lumps are left. Drizzle over hot pie.

2nd Place – “Not Your Mama’s Apple Pie” by Lois Spruytte

Not Your Mama’s Apple Pie

Crust:
2 ¼ cups Nightingale Pastry flour
1 tsp. salt
1/3 cup Crisco Shortening
1/3 cup unsalted butter
¼ cup or less cold water

Place flour, salt, Crisco and butter in a bowl and combine with a pastry blender until pea sized morsels form. Then add water very slowly. Mix until just combined and holds together. Shape into a ball, then a disk. Wrap in plastic for about 20 minutes. Roll out and fit into a deep-dish pie pan and blind bake at 375 F for 14 minutes.

Apples:
12-14 peeled and sliced assorted apples. I use Ida Red, Gala, Northern Spy, Jonagold, and Honey Crisps. When peeling and chopping the apples, take the first 6 and place in a 2-quart saucepan and combine with ¼ cup of the following:

Sweet and Heat Mixture:
½ cup Pioneer golden brown sugar
2 Tbsp. plus 2 tsp. chile powder
1 Tbsp. plus 1 tsp. ground cinnamon
2 ¼ tsp. chipotle powder
¼ tsp. cayenne pepper
¼ tsp. sweet paprika
1 turn of fresh ground black pepper

Combine all together and keep in an airtight container. You will have extra after you take out the ¼ cup. Combine the first 6 sliced apples with ¼ cup of the spice mixture, and place over a medium heat. Stir occasionally and let it cook down until apples are somewhat soft and reduced, about 15 minutes. If it starts to boil, lower the heat.

Filling:
Remaining apples (not in the sweet and heat mixture)
1 cup Pioneer granulated sugar
1/3 cup flour
½ tsp. cinnamon

Continue peeling and chopping the remaining apples and place in a very large bowl. In a separate bowl, mix together sugar, flour, and cinnamon. Toss the sugar, flour, cinnamon mixture with the raw apples. Mix well. Then combine in the cooked apples. Mix very well and pack into the prepared pie dish. Take the topping and crumble over all of the pie. Use all of the topping. Loosely tent the pie with foil and place in the oven. I like to place a cooling rack inside of a rimmed cookie sheet. No messy over! Bake at 375 F for 30 minutes. Take off the foil tent and resume baking for 25-30 minutes longer.

Topping:
1 cup well crushed vanilla wafers. Use food processor of plastic bag with a rolling pin.
½ cup Pioneer granulated sugar
½ cup Turbinado sugar
1 cup sliced almonds
1 stick unsalted butter, cut into chunks
Mix together until all is combined

3rd Place – “Company’s Coming Apple Pie” by Carol Socier

Company’s Coming Apple Pie
Serves 8

Crust:
2 cups flour
1 tsp. salt
2 Tbsp. Pioneer granulated sugar
½ tsp. baking powder
2/3 cup butter flavor Crisco shortening
1 Tbsp. vegetable oil
6 Tbsp. buttermilk

Filling:
8 oz. cream cheese
¾ cup Pioneer granulated sugar, divided
2 eggs
1 tsp. vanilla extract
6 cups apples, peeled, cored and thinly sliced
2 tsp. apple pie spice

Topping:
½ cup all-purpose flour
½ cup firmly packed Pioneer light brown sugar
½ cup oat and honey granola with almonds
4 Tbsp. margarine

Crust Directions:
In a large bowl, combine flour, salt and sugar. Cut in shortening until pea size pieces form. Combine oil and buttermilk. Add slowly to flour mixture, tossing until dough ball forms. Flatten into disc. Roll out on a lightly floured surface until about 1/8 inch thick and 2 inches wider than a 9-inch deep pie plate. Place in pie plate, trimming the dough so that ½ inch extends over rim. Flute edges as desired.

Pie Directions:
In medium size bowl, beat cream cheese and ¼ cup sugar until smooth Add eggs, beating well. Stir in vanilla. Set aside. Toss sliced apples with remaining ½ cup sugar and pie spice. Let stand for 15 minutes.

Topping Directions:
Combine flour, sugar, and granola in bowl. Cut in butter until crumbly.
Assemble pie by pouring cream cheese mixture into bottom of prepared pie shell. Gently spoon apples over cream cheese layer. Spread topping mixture evenly over apples. Bake at 350 F oven for 45-50 minutes or until lightly browned. Serve with whipped topping or ice cream if desired.

Crisp/Cobbler Winning Recipes

1st Place – “Excellent Apple Crisp” by Bonnie Arendt

Excellent Apple Crisp

7-8 large Northern Spy apples
½ – 1 tsp. cinnamon

Slice apples into 2 qt. baking dish and sprinkle with cinnamon.

¾ cup oatmeal
½ cup flour
¼ tsp. salt
½ cup and 1 Tbsp. butter
½ cup sliced almonds
½ cup Pioneer golden brown sugar
(or ¼ cup Pioneer granulated sugar and ¼ cup Pioneer golden brown sugar)
1 tsp. vanilla

Topping
Combine oats, flour, sugar and almonds in a bowl. Melt butter, add vanilla and stir into dry ingredients. Spoon mixture on top of apples. Bake 40-45 minutes at 375 F. until apples are done. Do NOT refrigerate.
2nd Place – “Romelda’s Apple Dumplings” by Susan Datte

Romelda’s Apple Dumplings

Syrup:
2 cups Pioneer granulated sugar
2 cups water
¼ tsp. cinnamon
¼ tsp. nutmeg
½ stick butter

Spice:
6 Tbsp. Pioneer golden brown sugar
½ tsp. cinnamon
½ stick butter
Dough:
2 cups flour
1 tsp. salt
2 tsp. baking powder
¾ cup shortening
½ cup milk

6 Northern Spy Apples, peeled and cored

Combine syrup ingredients in saucepan and simmer for 20 minutes.

Cut shortening into dry ingredients, then add the milk to form a dough ball. On a lightly floured board, roll out dough into a ¼ inch thick rectangle. Cut rectangle into 6 x 5 inch squares. Place an apple in each square. Mix together spice (dry) ingredients. Place a butter slice inside the core of each apple, followed by the dry spice mix. Pinch dough together around the apple. Place apple squares in a 9 x 13 inch pan, leaving one inch between each apple square. Gently top dress the apple squares with the syrup. Bake at 375 F. for 35 minutes, then cover and bake another
35 minutes.

3rd Place – “Apple Blackberry Cobbler” by Carol Socier

Apple Blackberry Cobbler

1 ½ cups all-purpose flour
1 cup Pioneer granulated sugar, divided
2 tsp. baking powder
¼ tsp. salt
½ tsp. apple pie spice
1/3 cup shortening
4 tsp. cornstarch
1 cup fresh or frozen blackberries
4 cups peeled, cored and thinly sliced tart apples
¾ cup apple juice
2 tsp. shredded orange peel
½ tsp. vanilla
1 large egg
½ cup light cream
coarse sugar

Topping – In a large bowl, mix together flour, ¼ cup sugar, salt and pie spice. With pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in the center and set aside.

Filling – In a heavy non-stick saucepan stir together remaining sugar and cornstarch. Fold in blackberries, apples, apple juice and orange peel. Cook and stir until thick and bubbly. Stir in vanilla. Keep filling hot.

In a small bowl, beat egg and cream together. Add egg mixture all at once to topping ingredients. Stir until moistened. Transfer hot filling to 2-quart ungreased rectangular baking dish. Drop topping into 8 mounds on hot filling. Sprinkle with coarse sugar. Bake in preheat 400 F. oven for 20-25 minutes or until a wooden toothpick inserted into topping comes out clean. Serve with whipped cream if desired.

Apple Pie Category Winning Recipes

1st Place – “Praline Apple Bread” by Richard Rizzio

Praline Apple Bread
Makes 1 loaf, 16 slices

Cream together:
1 cup Pioneer granulated sugar
1 cup sour cream
2 eggs
2 tsp. vanilla

Sift together; add to creamed mixture:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Add to mixture:
1 ½ cups chopped Jonathan apples, peeled and cored
½ cup chopped pecans

Mix well. Pour into greased 9×5 inch loaf bread pan and bake at 350 F for 60 minutes. When bread is baked, remove from the oven & place the pan on a cooking sheet (as the topping may bubble over). Loosen the sides of the bread in pan with a spatula so topping will go down sides of bread. Add topping. Cool in pan. Remove with spatula

Topping:
½ cup butter
½ cup Pioneer granulated sugar
2 Tbsp. milk
½ cup coarsely chopped pecans

For topping: Add sugar and milk to butter. Bring to boil over medium heat and boil 1 minute, stirring constantly. Add pecans.

2nd Place – “Yummy Caramel Apple Glory Muffins” by Marilyn Spannagel

Yummy Caramel Apple Glory Muffins
Makes 24 Muffins

Peel, core and cut  2 to 3 apples into 24 thin rings. Saute apple rings in lightly greased skillet over medium heat until lightly browned on each side. Place 1 apple ring in the bottom of each 24 greased muffin pans. (May decorate by putting a cherry in middle of apple ring.)

Topping:
1/3 cup Pioneer granulated sugar
1/3 cup chopped pecans
¼ cup flour
2 Tbsp. butter
1 tsp. cinnamon
Mix Topping ingredients and sprinkle small amount over each apple ring.

Filling:
3 cups all-purpose flour
1 cup Pioneer granulated sugar
2/3 cup Pioneer golden brown sugar
3 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
3 eggs
½ cup applesauce
¾ cup vegetable oil
1 Tbsp. vanilla extract
½ cup grated carrots
2 cups tart apples, peeled and grated
8 oz. crushed pineapple drained
1 tsp. orange zest
(Optional) Raisins and ½ cup nuts

1. Preheat oven to 325 F to 350 F.
2. Grate apples and carrots
3. In large bowl, sift together all dry ingredients.
4. In medium bowl, mix together all wet ingredients.
5. Mix wet ingredients into dry until just moistened.
6. Fill 2/3 full over apple ring mixture.
7. Bake for 25-30 minutes until the top springs back at a light touch.
8. Cool slightly then flip out of muffin pan so that apple ring is on top. Enjoy!

3rd Place – “Steusel-topped Apple Muffins” by Betty Timmreck

Streusel-topped Apple Muffins
Makes 15

½ cup butter, softened
½ cup Pioneer granulated sugar
½ cup Pioneer golden brown sugar
2 eggs
½ tsp. almond extract
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
½ cup heavy whipping cream
1 ½ cups Jonagold apples, chopped

Topping:
3 Tbsp. Pioneer golden brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
¼ tsp. nutmeg
1 Tbsp. cold butter
1/3 cup walnuts, chopped
2 Tbsp. coarse sugar

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in apples. Fill 15 paper-lined muffin cups three-fourths full.

For the topping: in a small bowl, combine the Pioneer golden brown sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.

Bake at 350 F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to wire racks.

Miscellaneous Recipes Category:

1st place – “Spiced Apple Cream Cheese Danish Bread” recipe by Eric Moon

Spiced Apple Cream Cheese Danish Bread

Danish dough:
1 ½ cups all-purpose flour, plus extra for rolling
1 ½ tsp. instant yeast*
¼ cup Pioneer granulated sugar
¾ tsp. salt
1/3 cup whole milk
1 large egg, lightly beaten
*instant yeast=rapid rise yeast =bread machine yeast

Butter Square:
12 Tbsp. cold unsalted butter, cut into 1 Tbsp. pieces
1 Tbsp. all-purpose flour

Cream Cheese Filling:
4 oz. cream cheese, softened
2 Tbsp. sugar Apple Filling:
2 Tbp butter
5 baseball sized apples, peeled and sliced thin�
    (use 2 to 3 varieties)
4 Tbp Pioneer granulated sugar
½ tsp. ground cinnamon
Pinch of freshly grated nutmeg

Glaze:
1 ½ cups Pioneer powdered sugar
1 tsp. cinnamon
5 tsp. milk, plus more as needed

Drizzle:
1 cup Pioneer powdered sugar
1 Tbsp. milk, plus more as needed

Dough Directions:
In a bowl combine 1 ¼ cups flour, yeast, Pioneer granulated sugar, and salt. Place the milk and egg in the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, add the flour mixture and knead until a smooth ball of dough forms, about 7-8 minutes. (The dough should be sticky but if more dough sticks to the bowl then the dough hook, add the remaining ¼ cup flour, 1 tablespoon at a time as needed.) Wrap the dough in plastic wrap and refrigerate for 1 hour.

Butter Squares Directions:
Toss together the butter pieces and flour on a clean work surface. Smear the butter back and forth using a bench scraper against the work surface until they have combined into a smooth homogenous mixture. Wrap the butter mixture in plastic wrap and use the edges of the plastic to form it into a 5-inch square. Refrigerate until firm, at least 30 minutes.

Lightly dust a work surface with flour. Lay the chilled dough on the work surface and roll into a 9-inch square. Place the butter square diagonally on top the dough and remove the plastic wrap. Fold the corners of dough over the butter so that they meet in the middle of the butter square. Pinch the ends of the dough together to seal. Using a rolling pin, tap the dough from the center outward until the butter begins to soften and become malleable. Gently roll the dough into an 11-inch square, re-flouring the work surface as necessary to prevent sticking. Fold the outside edges of the dough in toward the center in thirds, one overlapping the other, like a business letter. Repeat this process folding the other direction to make a square. (This completes two turns.) Wrap the dough in plastic wrap and refrigerate for 2 hours. Roll the dough into an 11-inch square once more and repeat the two turns as before (business letter, then square). Wrap in plastic wrap again and chill once more for at least 4 hours (At this point dough can be refrigerated overnight.)

Cream Cheese Directions:
Combine the cream cheese and sugar in a small bowl. Mix well until smooth and blended. Refrigerate until ready to use.

Apple Filling Directions:
Melt the butter in a large skillet or saucepan over medium heat. Combine half of the apple slices, sugar, cinnamon and nutmeg and toss well to combine. Cook, stirring occasionally, for about 8 minutes. At the end of 8 minutes, add the rest of the apples and cook all of the apples for an additional 8 minutes. Let cool before using.

(The most important thing that comes to mind when making this is that you can never have too much flour on your work surface when you are working with the dough!!!! Remember, you can always shake any excess flour off of the dough, but if you don’t have enough flour, the dough will stick to the counter/mat and make it very difficult to peel off/work with.)

On a large, very well floured sheet of parchment paper roll the chilled dough into a 14-inch square. Spread the cream cheese filling evenly down the middle third of the dough. Lay the apples over the top of the cream cheese mixture.

Using a pizza cutter or a paring knife, cut the outer thirds of dough into ¾-inch strips so that the cuts are diagonal to the filling. Alternating sides, fold the strips of dough over the filling, crisscrossing the strips over the center, until the entire Danish is braided. Transfer the braid, still on the parchment, to a baking sheet. Cover loosely with plastic wrap and rise at room temperature until slightly puffy (it will not double) about 30 minutes.

Bake in preheated 375 F oven until the braid is golden brown 16-20 minutes, rotating halfway through baking. Be careful, with all the butter in the dough, the bottom browns up quickly.

Glaze Directions:
Combine all ingredients in a small bowl and whisk until smooth. Add more milk ½ teaspoon at a time as needed to thin the glaze. Transfer to a cooking rack and brush with the glaze while still hot. Cool to room temperature.

Drizzle Directions:
Combine the Pioneer powdered sugar and milk in a small bowl and whisk until smooth. Add more milk ½ teaspoon at a time as needed to make it a drizzle-able consistency. Drizzle over the finished braid. Slice crosswise and serve.
2nd place – “Applicious Almond Pastries” recipe by Camille Barr

Applicious Almond Pastries
Makes approximately 1 dozen

Ingredients:
7 apples, peeled, cored and diced
1 1/3 cups walnut pieces
2 ½ cups dates
1 cup sliced almond
12.5 oz. can almond filling
½ cup Pioneer granulated sugar
1/3 cup grenadine flavoring (non-alcoholic)
8 cups self-raising flour
2 2/3 cups Crisco
3 cups water
1/3 cup honey

Preparation:
In a blender put dates, blend for 30 seconds. In a bowl add apples, dates, walnuts, almonds, Pioneer granulated sugar, almond filling and grenadine flavoring.

Mix the flour, Crisco, and water. On a floured board roll out dough to ¼ inch thick. Cut 12 to 16 pastry shells. Place pastry into pastry pans and add filling. Put strips of dough on top of filling.
Bake at 325 F for 15 minutes.

When cool brush tops of pastries with honey and place almond slices on tops.
3rd place – “Apple Cheesecake Bars” recipe by Carol Skibbe

Apple Cheesecake Bars
Yields 2 ½ dozen

2 cups all-purpose flour
1 ½ cups quick-cooking oats
¼ cup packed Pioneer golden brown sugar
1 cup unsalted butter, softened
1 package (12 oz.) white chocolate morsels
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
1 tsp. vanilla extract
2 cup Yellow Delicious apples, peeled and sliced
12 oz. apple preserves (I used Smucker’s Fall Harvest Cinnamon Apple Preserves)
3 Tbsp. cornstarch

In a large bowl, combine flour, oats, and Pioneer golden brown sugar. Cut in butter until crumbly, stir in morsels. Reserve 2 cups morsel mixture for topping. With floured fingers, press remaining mixture into a greased 9x13x2-inch baking pan.

Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice, and vanilla, mix until smooth. Pour over crust. Combine apples, apple preserves and cornstarch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over top.

Bake at 350 F for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover, refrigerate until serving time, up to one day. Cut into bars.

Poultry Category:
Bronze – Chef Aaron Gaertner from Saginaw Career Center with IPA Duck Proscuitto with Chevra, Fig & White Truffle Foam on Sourdough Brochette

Silver – Chef Carl Hitch from Lenny Miller’s Restaurant with Braciole di Pollo

Gold – Chef Lance Buchinger with Zehnder’s Z Chef’s Cafe with Smoked Duck Bacon Flatbread Paired with Ratatoulle Caprese Tower

Beef Category:
Bronze – Chef Tyler Stark from Bavarian Inn with Classic Italian Trio

Silver – Chef Cody Otter from Zehnder’s Z Chef’s Cafe with Polpetta Ripiena (Sicilian Stuffed Meatballs)

Gold – Chef Ryan Lynch from Zehnder’s Restaurant with “Taste of Italy Sampler”

Veal Category:
Bronze – Chef Marcus Rhoden from Nexteer – Sullivan’s Food Service with “Veal Sicilian Style”

Silver – Chef Steve Thomson from Mott Community College with Smoky Veal Inoltini Arrabbiata Sauce & Polenta Triangles

Gold – Chef Jacon Austin from Shari’s at the Willard Hilton with Veal Mosaic

Seafood:
Bronze – Chef Lena Jancic from Mott Community College with Calamari Stuffed Shrimp

Silver – Chef Brandon Reeve from Zehnder’s Pastry Shop with Spaghetti con le Cozze e Funghi Porcini

Gold – Chef Bob Zehnder from Zehnder’s Restaurant with Calamari in Umido

Best of Show:
Chef Brandon Reeve from Zehnder’s Pastry Shop with Spaghetti con le Cozze e Funghi Porcini

Chef Bob Zehnder from Zehnder’s Splash Village – Elf Hollow Cafe with Calamari in Umido

Sullivan’s Beer Award:
Chef Aaron Gaertner from Saginaw Career Center – Golden Ballroom with IPA Duck Proscuitto with Chevra, Fig & White Truffle Foam on Sourdough Brochette

Click here to view the photos of the winners…

Gold Winners – Oakland Community College – Ryse Richards & Lindsey Wood with “Octopus”

Silver Winners – Oakland Community College – Aaron Whitten & Connor Walling with “Rabbit Chasing Dog”

Bronze Winners – Henry Ford – Paul Nuznov & Chris Burnash with “Dragon”

Click here to view photo gallery of winners

Click here to view all ice carvings

High School Snow Sculpting Winners:
1st Place – Frankenmuth High School – Chris Conzelmann, Mitchell Hoffman, Jessika Landin, Kristen Loesel with “Dragon on Tower”

2nd Place – Freeland High School – Rachel Kloc, Jenna Clayton, Hunter Ridenour, Nick King with “Dragon on Tower”

3rd Place – Owosso High School Team A – Joy Rhine, Stephen Fitnich, Alex Stechschulte, Taylor Birchmeier with “Take a Bite Out of War”

Single Block Winners:
1st Place – Wisconsin – Anne Marie Harder, Karen Harder & Christie Dunsmoor with “Wind Blown”

2nd Place – Ohio – Charlie Schreier, George Mertz, Josh Helser-Howard with “Billy Goat Gruff”

3rd Place – New York – Steve Hargash, Bill Budd, Steve Bateman with “Artist Painting Ship”

4th Place – West Virginia – Caitlyn Moore, Tim Prusha, Josh Prusha with “Star Wars at the Bar”

People’s Choice Award – Ohio – Charlie Schreier, George Mertz, Josh Helser-Howard with “3 Billy Goats”

State Winners:
1st Place – Jason McCallough, Dustin Loveland, Mike Hensel with “Bear Balancing Pies”

2nd Place – Tom Gillman, Ed Faust, Jacob Gillman with “Bears Decorating Tree”

3rd Place – David Swartz, Brian McDougal, David Richmond with “3 Billy Goats”

Honorable Mention – Michael Leser, Adam Messing, Nick Bence with “Ancient Ruins with Head”

People’s Choice Award – Tom Gillman, Ed Faust, Jacob Gillman with “Bears Decorating Tree”

Double Block Winners:
1st Place – USA Michigan Team A – John Martinez, Jonathan Martinez, Mark Mischler, Darren Murphy with “Pontoon with Swimmers”

2nd Place – USA/Canada – Bob Fulks, Jayne King, Ian Washington, Brian Martin with “Native American Theme”

3rd Place – USA/Ohio – Sandy Kinsey & Megan Dobbelaere, Eric Miller with “Fish & Frogs”

4th Place – USA Michigan B – Al Foster, Gordon Oberman, Ryan Leix, Troy Sieck with “Alligator & Tarzan”

People’s Choice – USA Michigan B – Al Foster, Gordon Oberman, Ryan Leix, Troy Sieck with “Alligator & Tarzan”

Click here to view High School Winners photos

Click here to view Single Block Winners photos

Click here to view State Snow Winners photos

Click here to view Double Block Winners photos

Click here to view photos from Friday, January 25, 2013

Detroit Tigers Winter Caravan Album 1

Detroit Tigers Winter Caravan Album 2 – Photos by Scott Wenzel of the Frankenmuth News