Best homemade square or bar, judged on appearance, taste, texture, and recipe creativity. Display seven (7) squares on a sturdy plate.
Your recipe must accompany each entry.
Prizes: 1st $15.00; 2nd $10.00; 3rd $5.00
| |
|
| 17. |
WHITE LAYER CAKE, butter icing, lemon filling |
| |
| 1st |
2nd |
3rd |
| $12.00 |
$8.00 |
$5.00 |
|
| |
|
| 18. |
WHOLE WHEAT
BREAD CLASS |
| |
Best loaf of
60% Whole Wheat Bread
Minimum pan size is 8" X 4" X 2.5"
Maximum pan size is 9" X 5" X 3"
Full loaf of bread to be entered.
Exhibit must be in a clear plastic bag and must be solely made
by the exhibitor. Recipe must accompany entry.
Local level prize money: 1st - $5.00, 2nd - $4.00,
3rd - $3.00.
The winner is eligible to compete at the District #5
competition of the Ontario Association of Agricultural
Societies to be held Saturday, October 31, 2009. Winners at the
District #5 competition will compete at the Provincial level
next February where the prizes will be: 1st - $50.00, 2nd -
$30.00, 3rd - $20.00
|
| 19. |
CRISCO “Family Favourite Recipe” Contest |
| |
Enter your best homemade Blueberry Pie
using Crisco shortening. Judging based on
appearance, taste, texture and creativity. A Crisco
Shortening label with entry number and your recipe must accompany the entry.
Prizes: 1st $25.00 gift certificate, 2nd $10.00 gift certificate, 3rd $5.00
Gift certificates donated by SMUCKER FOODS CANADA
|
| |
|
| CERTO SPECIALS |
| 20. |
Strawberry Jam using Certo |
| |
A Certo Label with entry number and your
recipe must accompany each entry. Entries judged on
appearance, taste, texture, and creativity of recipe. |
| |
Use regulation jelly jar. |
| |
| 1st |
2nd |
3rd |
| $20.00 + Kraft certificate |
$10.00 + Kraft certificate |
$5 |
|
| |
Prizes donated by
Certo |
| |
|
| CLASS 66 |
| To the exhibitor winning the
greatest number of points in Class 66, Sections 1-30
inclusive, a special prize will be awarded, donated by Louis & Joy Theriault. |
| |
| 1st |
2nd |
3rd |
| 5 points |
4 points |
3 points |
|
| |
See Rules at beginning of Culinary Arts
listing. |
|
Prize Money Applies to Sections 1-30 |
| |
| 1st |
2nd |
3rd |
| $5.00 |
$4.00 |
$3.00 |
|
Loaves and Muffins |
|
Section |
| 1. |
Bran Muffins with raisins (7), papers removed |
| 2. |
Chocolate Chip, Banana Muffins (7), papers
removed |
| 3. |
Lemon, Poppyseed Muffins (7), papers removed |
| 4. |
Raisin Oatmeal Muffins (7) papers removed**
The recipe to use for #4, is as follows: |
| |
Raisin Oatmeal Muffins
| 1 cup (250 ml) quick cooking oats | | 1 cup (250 ml) buttermilk |
| 1 egg | | ½ cup (125 ml) brown sugar, packed |
| ½ cup (125 ml) melted butter or vegetable oil | | 1 cup (250 ml) flour |
| 1 tsp. (4 ml) baking powder | | ½ tsp. (2 ml) baking soda |
| ½ tsp. (2 ml) salt | | ½ to 3/4 cups (125 ml to 187 ml) raisins, or craisins, or currants
|
Preheat oven to 400*F.
NOTE: If buttermilk is not used, ½ cup (125 ml) plus ½ cup (125 ml) yogurt may be substituted.
Try different flavours of yogurt for new flavour variations.
Pour the buttermilk (or other liquid) over the oatmeal and allow them to soak.
In the meantime, mix the other dry ingredients. Add egg and sugar to the oatmeal mixture
and combine well.
NOTE: If desired, soak raisins, craisins, or currants in 2 tbsp.rum for 15 min. before
mixing into batter to plump, refresh and add extra flavour. They may also be plumped by heating in water in the microwave for 30 seconds.
In a medium bowl, combine the dry ingredients and mix together well. Pour in the melted butter,
or vegetable oil. Stir. Add the fruit. Combine all ingredients and stir until just mixed.
Bake 15 to 20 minutes.
|
| 5. |
Sour Cream Coffee Cake, 8" or 9" square |
| 6. |
Lemon Nut Loaf |
| 7. |
Cranberry Loaf |
| 8. |
Banana Loaf |
| 9. |
Chocolate Zucchini Loaf |
| 10. |
Date and Nut Loaf, no yeast |
| 11. |
1 Raisin Loaf |
Squares, Tarts, Pies, and Cookies |
| 12. |
Date filled Oatmeal cookies, 7 pcs. |
| 13. |
Shortbread, 7 pcs |
| 14. |
Spice cookies, 7 pcs |
| 15. |
Lemon squares, 7 pcs |
| 16. |
Cillepieni, 7 pcs. |
| 17. |
Cranberry Squares, 7 pcs |
| 18. |
Biscotti, 7 pcs |
| 19. |
Date Oatmeal Squares, 7pcs. |
| 20. |
Chocolate Brownies, iced, 7 pcs |
| 21. |
Butter Tarts, 7 pcs. |
| 22. |
Pumpkin Pie |
| 23. |
3 Fruit, Mixed Pie (double crust) |
| 24. |
Butter Pecan Pie |
| 25. |
Apple Crisp (no added fruit), 8"or 9" square pan. |
| 26. |
Tea Biscuits, 7 pcs. |
Candies |
| 27. |
Peanut Brittle |
| 28. |
Maple Creme Fudge, no nuts, 7 pcs. |
| 29. |
Almond Bark |
| 30. |
Homemade Chocolate truffles, 7 pcs. |
| |
|
| CLASS 67 - BERNARDIN SPECIAL |
"Best of Show" Home Canning Award
|
| To qualify for this award the
winning contestants must: |
| 1. |
Have entered a minimum of 3 competition
classes at the Fair, i.e. Jam or Jelly, Pickles or Relish,
Salsa, Marmalades and Fruit. Sections 1 - 25. |
| 2. |
Have accumulated the highest number of total
points or winning entries. |
| First prize - $ 30.00 gift certificate, donated by: BERNARDIN |
| |
|
CLASS 67A - Sections 6 - 15
Bernardin Special Jam/Jelly Award
|
| Award for contestant with the
Best Jam, Jelly or Fruit Spread made with Bernardin Fruit
Pectin or Bernardin No Sugar Needed Fruit Pectin |
| (Note: Certo is not a Bernardin
product) |
| To be eligible, the entry must be
accompanied by a proof of purchase (UPC symbol and/or package)
from the Bernardin product. |
| Prize - $ 20.00 gift certificate |
Preserved fruits and pickles are to be in regulation 500 ml
sealers only. The entry tag is to be held in place by a rubber
band around the jar. Jams and Jellies are to be in regulation 255 ml
jelly jars. No wax. |
| |
|
| CLASS 67A |
| Sections |
| Preserved Fruits |
| 1. |
Preserved Peaches (halved) |
| 2. |
Preserved Pears (halved) |
| 3. |
Preserved Cherries |
| 4. |
Preserved Apple Sauce |
| 5. |
Whole preserved Blue Plums |
Marmalades, Jam and Jellies |
| 6. |
Orange Marmalade |
| 7. |
Carrot Marmalade |
| 8. |
White Grape Jelly |
| 9. |
Red Pepper Jelly |
| 10. |
Wine Jelly |
| 11. |
Crab Apple Jelly |
| 12. |
Raspberry Jam |
| 13. |
Red Currant Jam |
| 14. |
Peach Jam |
| 15. |
Plum Jam |
Sauces, Pickles and Relishes |
| Are to be in regulation pint sealers only.
Entry tag is to be held in place by a rubber
band around the jar. |
| 16. |
Salad Dressing, cooked |
| 17. |
Pickled Beets |
| 18. |
Icicle Pickles |
| 19. |
Dill Cucumbers, small, whole |
| 20. |
Bread and Butter Pickles |
| 21. |
Salsa Sauce |
| 22. |
End of Season Pickles |
| 23. |
Spaghetti Sauce without meat |
| 24. |
Cranberry Sauce, cooked |
| 25. |
Beet & Horse Radish Relish |
| |
|
| Class 67 Sections 1-25 Prizes: |
| |
| 1st |
2nd |
3rd |
| $3.00 |
$2.50 |
$2.00 |
| 5 points |
4 points |
3 points |
|
| |
|
CLASS 67B Bernardin Gift
Basket Award
|
Home canners like to share their
special jars of food with friends. This prize encourages contestants
to use creativity and crafting talents in a gift basket entry.
|
| A. |
Entries must include no less than three filled
Mason jars sealed with Bernardin SNAP or Bernardin Collection
Elite SNAP Lids. Gift baskets should include additional
appropriate components, i.e. non-perishable foods, snacks, or
candy, homemade craft items (candles, bath salts, spice
mixtures, 10 dry soup mixes, soap)
|
| B. |
Containers need not be baskets, i.e. jars of
jam and scones displayed in a baking pan. Entry may be
decorated for any theme (holiday, get well, etc.) Container
not to exceed 10" height - include list of items.
|
| C. |
Maximum cost of the container and contents is
not to exceed $20.00
|
| D. |
Judging Criteria: |
| |
30% - quality/taste and appeal of food
components |
| |
30% - creativity of presentation |
| |
30% - price/value - perceived value of
gift for which no
more than $20.00 can be spent on components |
| |
10% - overall impression |
JUDGING GUIDELINES FOR ALL
BERNARDIN SPECIALS |
| 1. |
Must be presented in Bernardin Mason Jars and
sealed with a Bernardin 2-piece metal closure. Items with lug
caps or wax seals are unacceptable. |
| 2. |
Have been prepared within one year of the judging date. |
| PRIZE -For Gift Basket- $ 10.00 Gift certificate, and eligibility |
| to compete in
National Bernardin Millennium Gift Basket Contest. |
| |
|
CLASS 67C CHILI SAUCE SPECIAL
|
| Not included in Bernardin Special
Award Contest |
| |
| 1. |
Chili Sauce |
| 2. |
Fruit Chili Sauce |
| |
| 1st |
2nd |
3rd |
| $14.00 |
$10.00 |
$6.00 |
|
| Prize money for Section 67C,
Section 1 & 2 donated by David Coates in memory of Claire
Coates |
| |
|
| |
|
| CLASS 68A, 68B , 68C & 68D |
OPEN TO GIRLS AND BOYS AGED 7
- 16 YEARS NO ENTRY FEE REQUIRED |
PRIZE MONEY: Applies to
Section 1-7: |
| |
| 1st |
2nd |
3rd |
4th |
| $5.00 |
$4.00 |
$3.00 |
$2.00 |
| 5 points |
4 points |
3 points |
2 points |
|
| To the exhibitor who has won the
most points in Class 68A Sections 1-7, a special prize will be
awarded. |
| Prize: A one day pass from noon until 5:00 p.m. for midway rides donated by Robert Townsend. |
Prize to be picked up at the Fair, Saturday, Oct. 10th, & Sunday, Oct. 11th,
any time, & Monday October 12th, 2009 by noon.
|
| CLASS 68A |
| Display on a sturdy Plate, 8" or 9" |
| Section |
| 1. |
White cake, single layer, 8" or 9" square -
iced, no decorations |
| 2. |
Fudge of your choice, 5 pcs |
| 3. |
Plain Banana Muffins, 5 pcs, paper removed |
| 4. |
Chocolate Chip Oatmeal Cookies, 5pcs |
| 5. |
Cupcakes, decorated, 5 pcs. |
| 6. |
Child's School Lunch Box - judged on
nutritional value, variety and appearance. |
| 7. |
Large 8" round cookie decorated with the Fair Theme, "Harvest the Fun". Decorations to be 100% edible. |
| |
|
| CLASS 68B |
| Most Creatively Decorated "SILLY FACE SANDWICH" |
Judged on appearance, and creativity.
Decoration must be 100% edible. Prizes: |
| |
| 1st |
2nd |
3rd |
| $6.00 |
$5.00 |
$4.00 |
|
| |
| CLASS 68C - ROBIN HOOD FLOUR CONTEST |
| Lunch Box Snack |
Best Homemade Squares or Bars
Judged on appearance, taste, texture and
recipe creativity.
|
| |
| 1st |
2nd |
3rd |
| $15.00 (donated by Robin Hood Flour) |
$4.00 |
$3.00 |
|
| 5 Squares or Bars (displayed on a sturdy plate). |
| Proof of purchase and receipt to accompany entry. |
CLASS 68D - FLEISCHMANN'S YEAST
"YOUTH BREAD" |
| Best loaf of Homemade Bread. Displayed on a sturdy plate. |
| Judged on appearance, taste, texture and
creativity of recipe. |
| Recipe and proof of purchase to accompany
entry. |
| |
| 1st |
2nd |
3rd |
| $15.00 (donated by Fleischmann's) |
$5.00 |
$3.00 |
|
| |
|
CLASS 69 - SENIORS
|
| OPEN TO WOMEN AND MEN AGED 60 OR
OVER |
All entries are to be displayed on a sturdy plate
in a Zip Lock bag
Section
|
| 1. |
Your Favourite Cereal Square (name the cereal), 7 pcs |
| 2. |
Banana muffins, pcs |
| 3. |
Lemon Chiffon Cake |
| 4. |
Lemon Butter Tarts, 7 pcs |
| 5. |
Pumpkin Loaf |
| 6. |
Coconut, Oatmeal Cookies, 7 pcs |
| 7. |
Apple Cranberry Pie, 9" Double Crust |
PRIZE MONEY: Applies to all
Sections |
| 1st |
2nd |
3rd |
| $6.00 |
$5.00 |
$4.00 |
| 5 points |
4 points |
3 points |
|
SPECIAL PRIZE: $50.00 donated by Ken Maynard Insurance
Brokers, Woodbridge, to the exhibitor who has two or more
entries and obtains the most points in Class 69, in sections
1-7. |