Fair Book Classes & Competitions

Class 6 Culinary Arts

COMMITTEE: Linda Venning (519-599-2375) Arlene Osborne, Eileen Dinsmore, Muriel Hewgill, Nona Ardiel, Gail Scott, Mary Milne

Note:  Commercial mixes and fillings are not allowed.   All exhibits must be covered with clear plastic bags. Paper & Foil liners to be removed.  Do not staple or pin bags.

If you would like to donate your dessert to the fundraising barbecue to help support the Beaver Valley Fall Fair, please inform a member of the Culinary Committee and bring dessert item to the community centre kitchen at the close of the Fair.

Loaf pan size for all categories Maximum 23 cm x 13 cm (9" x 5") Minimum 20 cm x 10 cm (8" x 4").

Prizes for Nos. 1 - 32 1st - $5, 2nd - $4, 3rd - $3

Yeast Bread and Rolls: to be judged 30% general appearance, 30% internal appearance, 40% flavour and aroma

1. White Bread made with yeast, Single Loaf, not bread maker
2. Brown Bread made with yeast, Single Loaf, 60% Whole Wheat, not bread maker
3. Cinnamon Rolls, oil and yeast free, 5.
4. Tea Biscuits, plain, 5.

Muffins and Loaves:  paper & foil liners to be removed.  Items to be placed on cardboard or Styrofoam, covered with a plastic bag.

5. Chocolate Chip muffins, 5
6. Banana muffins, 5
7. Cranberry & orange muffins, 5
8. Date & nut loaf
9. Fruit loaf, no nuts
10. Lemon loaf
11. Banana loaf
12. Zucchini loaf

Cookies and Squares: must be exhibited on plastic plates, covered with a plastic bag. Squares must be cut 2” x 2”.

13. Peanut butter cookies, 5
14. Shortbread cookies, 5
15. Chocolate Chip cookies, plain, 5
16. Drop cookies with fruit, 5
17. Butter Tart Squares, 5
18. Date squares, 5
19. Gluten free squares, 5

Cakes: must be exhibited on heavy cardboard with foil or in a covered plastic container. No commercial mixes

20. Pineapple Upside Down Cake, 8” or 9" square
21. Applesauce Cake, iced, 8” or 9” square
22. Chocolate Cake with chocolate icing, 8” or 9” square
23. Spice Cake, iced, 8" or 9" square

Pies and Tarts: Pies to be exhibited on foil plates and tarts on plastic or paper plates, all covered with a plastic bag

24. Butter Tarts with nuts, 5
25. Coconut Tarts with jam, 5
26. Apple pie, no spice
27. Cherry pie
28. Lemon pie
29. Pie shell 8" or 9"

Teen Section (for those aged 13 to 19) must be exhibited on plastic or paper plates, covered with a plastic bag. Squares must be cut 2” x 2”.

30. Chocolate Brownies, 5
31. Rice Krispie Squares, decorated, 5

SPECIALS - For Sections 32-45, prize donors may pick up their winning items Friday night or Saturday morning by contacting a Culinary Art committee member.

For Sections 32-34, the best pie/cake is to be property of donor.  The donor also offers 2nd and 3rd prize.

32. Banana Layer Cake, iced

Donor: In memory of Ruth Forsythe

$15             $6           $4

33. Carrot layer cake (cream cheese icing)

Donor: Nida & Grant McMurchy

$15             $6           $4

34. Best decorated cake with a theme

Donor: Eileen Weber

$15             $6           $4

Nos. 35-45, the best pie/tarts are to be the property of the prize donor.

Foil plates for pies, covered with a plastic bag or a covered plastic container. Tarts to be displayed on a paper or plastic plate and covered with a plastic bag. The Donor offers first prize of $15.  The Fair Board offers 2nd & 3rd prizes of $4 and $3.

35. Raisin Pie

Donor: Milne Myles

36. Blueberry pie

Donor: Slabtown Welding – Peter Brown

37. Peach pie - double crust

Donor: Duncan McKinlay

38. Bumbleberry Pie

Donor: Arlene Osborne

39. Pecan Pie

Donor: Robert Collins

40. Raspberry Pie

Donor: Gail Scott

41. Pumpkin Pie

Donor: Jen Cornell

42. Mincemeat pie

Donor: Theresa Dawn

43. Butter tarts, 6

Donor: Sue McKinlay

44. Strawberry & Rhubarb Pie

Donor: DRM Enterprises

45. Chocolate Cream pie

Donor: Gary Huber

From Nos. 46-50, first place will receive a gift.  The Fair Board offers 2nd & 3rd prizes of $4 & $3

46. Variety of 5 different treats for homebound person
47. Apple pie - double crust - male contestants 19 years of age and older
48. Muffins, 3 each of 3 varieties, named in a basket
49. 5 different types of nutritious after school snacks
50. 3 ways to serve potatoes

From Nos. 51-55 the Donors offer all the prizes. 1st prize property of donor.

51. Chocolate Brownies, 6, iced

Donor: In memory of Clive Prentice $7, $5, $3

52. 4 Different Ways of serving apples

Donor: Tenth Line Ladies $7, $5, $3

53. Muffins made with honey, no sugar, 5, recipe to be attached

Donor: Beaver Valley Gold – gift, gift, gift

54. Carrot Loaf – covered with plastic bag

Donor: Peggy Slama $5, $3, $2

55. Apple Crisp – 8” x 8”, in a foil pan covered with plastic bag

Donor: Peggy Slama $5, $3, $2

56. Herb Bread (Recipe follows)                           PRIZE

Step 1

Combine in Large Bowl

1/2 c. warm milk

1/2 c. warm water

2 T. sugar

1 T. dry yeast - stir to dissolve, let stand

Step 2

2 T. butter, soft

1 t. salt

1 T. dried parsley

1/2 t. dried tarragon

1/2 t. dried dillweed

1/4 t. dried minced onion

Step 3

2 1/2 to 2 3/4 cups flour

1/2 cup chopped pecans

Mix in enough of the flour to make dough easy to handle. Knead 8 minutes, adding flour if needed. Place in greased bowl, cover, let rise until double in size, about 1 hour. Heat the oven to 375 degrees - form dough in greased 5x9 pan. Bake 25 - 30 minutes. Remove from oven and brush top with melted butter

Country Fair Baking Contest

All first place winners must submit recipe, proof of purchase of sponsor's product, photograph and signed release form, giving permission to the sponsors for use of winner's name, recipe and/or photograph in any other advertising or publicity without payment.

The Culinary Art Committee will send this information to Country Fair Baking along with a list of all the names and addresses for 2nd and 3rd place winners.

Winners, please meet the committee at the Baking Exhibit Table at 3:30 pm on Saturday for having pictures taken and forms signed.

Judging will be based on appearance, taste, and texture and recipe creativity.

57. Chocolate Chip Muffins

Robin Hood Family Favourite Recipe Baking Contest – Winner to show muffins at National Contest at the Royal Winter Fair

1st              $25.00 Product Certificates

2nd            $10.00 Product Certificates

58. Lemon Squares

Robin Hood Family “Best Lunchbox Snack” Contest – Winner to show squares at National Contest at the Royal Winter Fair

1st             $25.00 Product Certificates

2nd            $10.00 Product Certificates

59. Morning Glory Muffins

Crisco Family Favourite Recipe Baking Contest – winner to show muffins at National Contest at the Royal Winter Fair

Pecan Tarts

1st              $25.00 Product Certificates

2nd            $10.00 Product Certificates

For recipes and helpful baking hints, please visit www.robinhood.ca and www.criscocanada.com

All exhibitors showing at National Contest have the opportunity to win $200 for 1st Place.

61.  Highest Points                                                            PRIZE

62.  2nd Highest Points                                                     PRIZE

63.  3rd Highest Points                                                      PRIZE

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2	Grain & Hay	view details
3	Field Crops	view details
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5	Garden Vegetables	view details
6	Culinary Arts	view details
7	Preserves	view details
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