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
Muffins and Loaves: paper & foil liners to be removed. Items to be placed on cardboard or Styrofoam, covered with a plastic bag.
Cookies and Squares: must be exhibited on plastic plates, covered with a plastic bag. Squares must be cut 2” x 2”.
Cakes: must be exhibited on heavy cardboard with foil or in a covered plastic container. No commercial mixes
Pies and Tarts: Pies to be exhibited on foil plates and tarts on plastic or paper plates, all covered with a plastic bag
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”.
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.
Donor: In memory of Ruth Forsythe
$15 $6 $4
Donor: Nida & Grant McMurchy
$15 $6 $4
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.
Donor: Milne Myles
Donor: Slabtown Welding – Peter Brown
Donor: Duncan McKinlay
Donor: Arlene Osborne
Donor: Robert Collins
Donor: Gail Scott
Donor: Jen Cornell
Donor: Theresa Dawn
Donor: Sue McKinlay
Donor: DRM Enterprises
Donor: Gary Huber
From Nos. 46-50, first place will receive a gift. The Fair Board offers 2nd & 3rd prizes of $4 & $3
From Nos. 51-55 the Donors offer all the prizes. 1st prize property of donor.
Donor: In memory of Clive Prentice $7, $5, $3
Donor: Tenth Line Ladies $7, $5, $3
Donor: Beaver Valley Gold – gift, gift, gift
Donor: Peggy Slama $5, $3, $2
Donor: Peggy Slama $5, $3, $2
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.
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
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
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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