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, Single Loaf, not bread maker
2. Brown Bread, Single Loaf, 60% Whole Wheat, not bread maker
3. Multi Grain Bread Made with Yeast
4. Coffee Cake
5. Tea Biscuits, plain

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

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

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

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

Cakes: must be exhibited on heavy cardboard with foil. No commercial mixes

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

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

25. Butter Tarts with nuts, 5
26. Coconut Tarts with jam, 5
27. Apple pie, no spice
28. Cherry pie
29. Lemon pie
30. 8" or 9" pie shell

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

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

SPECIALS - For Sections 33-46, prize donors may pick up their winning items Friday night or Saturday morning by contacting a Culinary Art committee member.

For Sections 33-35, the best pie/cake is to be property of donor. The donor also offers 2nd and 3rd prize.

33. Banana Layer Cake, iced Donor: In memory of Ruth Forsythe - $15 $6 $4

34. Carrot layer cake (cream cheese icing) Donor: Nida & Grant McMurchy $15 $6 $4

35. Muffins made with honey, no sugar, 5. Recipe to be attached Donor: Beaver Valley Gold Gift, Gift, Gift

Nos. 36-46, the best pie/cake is to be the property of the prize donor. The Donor offers first prize of $15. The Fair Board offers 2nd & 3rd prizes of $4 and $3.

36. Raisin Pie Donor: Milne Myles
37. Blueberry pie Donor: Slabtown Welding – Peter Brown
38. Peach pie - double crust Donor: Duncan McKinlay
39. Bumbleberry Pie Donor: Arlene Osborne
40. Pecan Pie Donor: Robert Collins
41. Raspberry Pie Donor: Gail Scott
42. Pumpkin Pie Donor: Jen Cornell
43. Pumpkin - pecan pie Donor: Todd Savill
44. Butter tarts, 6 Donor: Sue McKinlay
45. Rhubarb Pie Donor: Tina Gray
46. Chocolate Cream pie Donor: Gary Huber

From Nos. 47-51, first place will receive a gift. The Fair Board offers 2nd & 3rd prizes of $4 & $3

47. Variety of 5 different treats for homebound person
48. Apple pie - double crust - male contestants 19 years of age and older
49. Muffins, 3 each of 3 varieties, named in a basket
50. 5 nutritious after school snacks
51. 3 ways to serve potatoes

From Nos. 52-56 the Donors offer all the prizes. 1st prize property of donor.

52. Chocolate Brownies, 6, iced Donor: Clive/Brenda Prentice $7, $5, $3
53. 4 Different Ways of serving apples Donor: Tenth Line Ladies $7, $5, $3
54. Best decorated cake with a theme Donor: Eileen Weber $13, $7, $5
55. Lemon Poppy seed loaf Donor: Peggy Slama $5, $3, $2
56. Cherry Loaf Donor: Peggy Slama $5, $3, $2
57. 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, texture and recipe creativity.

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

Chocolate Chip Muffins

1st $25.00 Product Certificates 2nd $10.00 Product Certificates

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

Oatmeal Cookies

1st $25.00 Product Certificates 2nd $10.00 Product Certificates

60. Crisco Family Favourite Recipe Baking Contest – winner to show tarts 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

---

1	Horse Show	view details
2	Grain & Hay	view details
3	Field Crops	view details
4	Fruits	view details
5	Garden Vegetables	view details
6	Culinary Arts	view details
7	Preserves	view details
8	Home Crafts	view details
9	Golden Age	view details
10	Display Challenge	view details
11	Art	view details
12	Crafts	view details
13	Amateur Photography	view details
14	Antiques	view details
15	Floral Exhibits	view details

School Age

17	Photography	view details
18	Vegetables	view details
19	Fruit	view details
20	Flowers	view details
21	Model Building	view details
22	Design and Technology	view details
23	Kitchen Creations	view details
24	Junior and Senior Kindergarten	view details
25	Grades 1 and 2	view details
26	Grades 3 and 4	view details
27	Grades 5 and 6	view details
28	Grades 7 and 8	view details
29	Pre-Kindergarten	view details