Thanksgiving Weekend    October 8, 9, & 10th, 2011
 
 

CULINARY ARTS
- 2011 -

 

COMPETITIONS
 
PLEASE NOTE:
Sizes are approximate and metric equivalents are acceptable.
CLASS 65 - SPECIALS
Sections
PRESIDENT'S SPECIAL
1. Apple Pie made with two crusts. The 1st Place pie becomes the property of the President.
Prize money: 1st - $10.00, 2nd - $6.00, 3rd - $4.00
   
MAYNARD INSURANCE SPECIALS
2. Best Loaf of White Bread. 1st Place bread to become the property of Ken Maynard.
3. Best Chocolate Layer Cake filled with date or lemon filling and chocolate icing. 1st Place cake to become the property of Ken Maynard.
Prize money for sections 2 and 3: 1st - $15.00, 2nd - $10.00, 3rd - $5.00
4. Spice Cake with raisins, 8" or 9" square, butter icing
5. A Marble Cake, 8" or 9" square, not iced
6. Banana Cake, 8" or 9" square, with icing
7. Carrot Cake, 8" or 9" square, with icing
Prize money for sections 4 to 7: 1st - $5.00, 2nd - $3.00, 3rd - $2.00
 
SUNNY MAPLE SPECIALS
8. Apple Pie made with two crusts
9. Chocolate Cake, 9" square, with icing
10. 7 Butter Pecan Tarts
Prize money for sections 8 to 10: 1st - $10.00, 2nd - $3.00, 3rd - $2.00
   
CAKE DECORATING SPECIAL
11. Cake decorated with the Fair theme: "Fun for the Whole Herd"
  OPEN TO AMATEURS ONLY.
  Judged for decoration only and not eligible for the Grand Champion Cake. Decorations must be 100% edible. Size must be 9" x 13" and no higher than 10".
Prizes money for section 11: 1st - $50.00, 2nd - $30.00, 3rd - $20.00. Prizes donated by Jocelyn & Jennipher Kean.
   
FLEISCHMANN'S YEAST SPECIALS
12. Braided Loaf - Approximately 12" long.
  Enter your own recipe using Fleischmann's Quick Rise or Traditional Fast Rising Yeast.
  Entries will be judged on creativity, appearance, taste and texture. A Fleishmann's Yeast label with exhibitor's entry number along with recipe must accompany each entry.
Prizes: 1st - $15.00 + a gift, 2nd - $10.00, 3rd - $5.00.
Prizes donated by Fleischmann’s Yeast, Don Mills.
   
ROBIN HOOD FLOUR SPECIAL
13. Best Loaf Cake Contest
  Enter using Robin Hood Flour (proof of purchase must be included) following the recipe below. Judging based on appearance, taste, and texture.
Prizes: 1st - $25.00 gift certificate, 2nd - $10.00 gift certificate, 3rd - $5.00.
Prizes donated by Robin Hood Flour.
 
Amaretto Fruit Bread

1¾ cups Robin Hood All Purpose Flour ¼ cup vegetable oil
⅔ cup granulated sugar 3 tbsp. amaretto liqueur
1 tbsp. baking powder 1 tsp. almond flavouring
½ tsp. salt ½ cup each: coarsely chopped candied cherries, coarsely chopped glazed pineapple, chopped mixed peel
1 cup milk ½ cup toasted slivered almonds
1 egg  

Measure flour, sugar, baking powder and salt into a bowl. Stir with a fork until blended. Make a well in the centre. Beat together egg, milk, oil, Amaretto, and almond flavoring until blended. Pour into centre of flour mixture. Add cherries, pineapple, peel, and almonds. Stir until dry ingredients are moistened. Batter will be lumpy. Spoon batter into a greased 9" x 5" loaf pan. Smooth top. Bake in centre of preheated 350°F oven until knife inserted into loaf comes out quite clean; from 1 hour, 5 min. to 1 hour, 15 min. Store covered at room temperature for up to 3 days or freeze. Makes 1 loaf with 16 slices.
   
TENDERFLAKE LARD SPECIAL
14. Raisin Pie, double crust using Tenderflake Lard. (Tenderflake lard label and your recipe must accompany your entry).
Prize Money for section 14: 1st & 2nd - Gift Prizes donated by Tenderflake, 3rd - $5.00.
   
BEE HIVE CORN SYRUP SPECIAL
15. Peach Upside Down Cake (recipe below). Enter using Bee Hive Corn Syrup (Bee Hive label must be included) following the recipe below. Judged on appearance, taste and texture.
Prizes: 1st - $15.00 + gift prize, 2nd - $10.00 + gift prize, 3rd - $5.00
 
Peach Upside Down Cake

⅓ cup (75 ml) packed brown sugar 1¾ tsp. (8 ml) baking powder
2 Tbsp. (30 ml) BEE HIVE Corn Syrup ½ tsp. (2 ml) salt
1 Tbsp. (15 ml) lemon juice 1 cup (250 ml) granulated sugar
7 canned peach halves, well drained ⅔ cup (150 ml) skim milk
7 maraschino cherries, drained 2 egg whites
1¼ cups (300 ml) flour ⅓ cup (75 ml) BEE HIVE Corn Syrup
¼ cup (50 ml) corn starch 1½ tsp. (7 ml) Vanilla

Spray a 9 x 12 inch (23 x 5 cm) round cake pan with cooking spray. Combine brown sugar, 2 Tbsp, (30 ml) corn syrup and lemon juice. Spread evenly in the pan. Arrange pineapples and cherries in pan; set aside. In a large bowl, combine flour, corn starch, baking powder and salt. In small bowl, whisk granulated sugar and milk together until sugar is almost dissolved. Add egg whites, 1/3 cup (75 ml) corn syrup and vanilla. Mix well. Add to dry ingredients, whisking until smooth. Pour evenly over pineapple. Bake in 350 F (180 C) oven 40 to 45 min, or until a toothpick inserted in centre comes out clean. Let stand 3 min., then loosen and carefully invert onto a serving plate. Remove pan.
   
FAMILY FAVOURITE SQUARES or BARS SPECIAL
16. Best homemade square or bar using sweetened condensed milk (label and recipe must be included). Judged based on appearance, taste, texture, and recipe creativity. Display seven (7) squares on a sturdy plate.
Prizes: 1st - $15.00, 2nd - $10.00, 3rd - $5.00
   
17. White Layer Cake with butter icing, lemon and filling.
Prizes: 1st - $12.00, 2nd - $8.00, 3rd - $5.00.
Prize donated by the Granell Family
   
O.A.A.S. BREAD SPECIAL
18. Best Loaf of 60% Whole Wheat - full loaf must be entered and baked in pan at least 8" x 4" x 2.5" but no larger than 9" x 5" x 3". Must be in a clear plastic bag and must be solely made by the exhibitor. The recipe must accompany the entry.
Prize money for section 18: 1st - $5.00*, 2nd - $4.00, 3rd - $3.00
 
The winner of the O.A.A.S. Bread Special is eligible to compete at the District #5 competition of the Ontario Association of Agricultural Societies to be held Saturday, October 29th, 2011.  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.
See rules in prize book or contact the Committee Chair or Fair Secretary.
CRISCO FAMILY FAVOURITE RECIPE CONTEST
19. Enter your best homemade Blueberry Pie using Crisco shortening (Crisco shortening label and your recipe must be included). Judged based on appearance, taste, texture and creativity.
Prize money for section 19:
1st - $25.00 gift certificate, 2nd - $10.00 gift certificate, 3rd - $5.00.
Prizes donated by Smucker Foods Canada.
   
CERTO SPECIAL
20. Strawberry Jam using Certo - must use a regulation jelly jar and the Certo label as well as your recipe must be included. Entries judged on appearance, taste, texture, and creativity of recipe.
Prize money for section 20:
1st - $20.00 Kraft certificate, 2nd - $10.00 Kraft certificate, 3rd - $5.00
Prizes donated by Certo.
   
 
CLASS 66 - BAKING
To the exhibitor with the greatest number of points in Class 66, Sections 1 to 32 inclusive, a special prize will be awarded, donated by Louis & Joy Theriault.
Points are awarded as follows:
1st place = 5 pts, 2nd place = 4 pts, 3rd place = 3 pts.
Prize money for sections 1 to 32: 1st - $5.00, 2nd - $4.00, 3rd - $3.00
 
Sections
Loaves and Muffins
1. Bran Muffins with raisins (7), with papers removed
2. Chocolate Chip, Banana Muffins (7), with papers removed
3. Lemon, Poppyseed Muffins (7), papers removed
4. Carrot Muffins (7), with papers removed
5. Sour Cream Coffee Cake, 8" or 9" square
6. Apple Coffee Cake, 8" or 9" square
7. Lemon Loaf
8. Cranberry Loaf
9. Banana Loaf
10. Chocolate Zucchini Loaf
11. Date and Nut Loaf, no yeast

Squares, Tarts, Pies, and Cookies
12. Chocolate Chip cookies, 7 pcs.
13. Shortbread, 7 pcs
14. Gingerbread Cookies, 7 pcs
15. Lemon Cranberry squares, 7 pcs
16. Cillepieni, 7 pcs.
17. Chocolate Macaroons, 7 pcs
18. Biscotti, 7 pcs
19. Date Oatmeal Squares, 7pcs.
20. Chocolate Brownies, iced, 7 pcs
21. Tea Biscuits, 7 pcs.
22. Butter Tarts, 7 pcs.
23. Pumpkin Pie
24. Four Fruit Pie, double crust
25. Mince Meat Pie
26. Apple Crisp (no added fruit), 8"or 9" square

Candies
27. Peanut Brittle
28. Chocolate Fudge with nuts, 7 pcs.
29. Almond Bark
30. Rum Balls, 7 pcs.
31. Apple Snack Mix, 500ml mason jar with recipe included
32. Caramel Corn, 500ml mason jar with recipe included
   
   
CLASS 67 - HOME CANNING
Points for sections 1 to 26:
1st place = 5 pts, 2nd place = 4 pts, 3rd place = 3 pts.
Prize money for sections 1 to 26: 1st - $3.00, 2nd - $2.50, 3rd - $2.00
   
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. Concord Grape Jelly
8. Red Pepper Jelly
9. Crab Apple Jelly
10. Raspberry Jam
11. Red Currant Jam
12. Peach Jam
13. Plum Jam
14. Blueberry Jam

Sauces, Pickles and Relishes
15. Salad Dressing, cooked
16. Pickled Beets, whole and small
17. Icicle Pickles
18. Dill Cucumbers, whole and small
19. Bread & Butter Pickles
20. End of Season Pickles
21. Salsa Sauce
22. Spaghetti Sauce without meat
23. Cranberry Sauce, cooked
24. B.B.Q Sauce
25. Antipasto
26. Basil Pesto
 
BERNARDIN SPECIALS - for CLASS 67A
"Best of Show" Home Canning Award - winner will receive a $30.00 Gift certificate donated by Bernardin.
To qualify for this award the exhibitor must:
a. Have entered a minimum of 3 items from Class 67A, Sections 1 - 26.
b. Have accumulated the highest number of total points or winning entries.
   
Best Jam & Jelly Award - for the exhibitor with the best jam, jelly or fruit spread made with Bernardin Fruit Pectin or Benardin No Sugar Needed Fruit Pectin (Note: Certo is not a Bernardin product). The winner will receive a $20.00 Gift certificate donated by Bernardin.
To qualify for this award the exhibitor must:
a. Have entered an item in Class 67A, Sections 6 - 14.
b. Entry must be accompanied by a proof of purchase (UPC symbol and/or package) from the Bernardin product used.
   
   
CLASS 67B - Bernardin Gift Basket Award
Home canners like to share their special jars of food with friends. This award encourages you to use creativity and crafting talents to create a gift basket. Winner will receive a $20.00 Gift certificate and be eligible to compete in the National Bernardin Millenium Gift Basket Contest.
A. Entries must include no less than three filled Mason jars sealed with Bernardin SNAP or Bernardin Collection Elite SNAP Lids.
B. 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)
C. Containers do not have to 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.)

D. Container not to exceed 10" height.
E. Must include a list of items.
F. Maximum cost of the container and contents is not to exceed $20.00
G. Judging Criteria:
  30% - quality/taste and appeal of food items
  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

Guidelines for all Bernardin Specials
1. Items must be presented in Bernardin Mason Jars and sealed with a Bernardin 2-piece metal closure. Items with lug caps or wax seals will not be judged.
2. Items must have been prepared within one year of the judging date.
   
CLASS 67B - CHILI SAUCE SPECIAL
(Not included in Bernardin Special Award Contest)
 
1. Chili Sauce
2. Fruit Chili Sauce
Prizes for 67B, sections 1 & 2: 1st - $14.00, 2nd - $10.00, 3rd - $6.00
Prizes donated by David Coates in memory of Claire Coates a Past-President (1986-87) of the Woodbridge Agricultural Society.
   
   
CLASS 68 - YOUTH BAKING
Open to girls and boys aged 7 to 16 years of age only. Please review rules on the Tips page of the Culinary Arts Section.
   
CLASS 68A
Sections
1. White Cake, single layer with icing and sprinkles, 8" or 9"
2. Fudge of your choice, 5 pcs
3. Plain Banana Muffins, 5 pcs, paper removed
4. Chocolate Chip Oatmeal Cookies, 5pcs
5. Cupcakes decorated as Turkeys, 3 pcs.
6. Child's School Lunch Box - judged on nutritional value, variety and appearance.
7. Large 8" round Chocolate Chip Cookie, decorated with the Fair theme, "Fun for the Whole Herd". All decorations must be 100% edible.
Points for Class 68A, Sections 1 to 7:
1st place = 5 pts, 2nd place = 4 pts, 3rd place = 3 pts, 4th = 2 pts.
Prize money for 68A, Sections 1 to 7:
1st - $5.00, 2nd - $4.00, 3rd - $3.00, 4th - $2.00

 The exhibitor who has the most points in class 68A will receive a strip of midway tickets, donated by Robert Townsend. Prize to be picked up at the Secretary's office by Monday, October 10th, at noon.
   
   
CLASS 68B
Silly Faced Sandwich Contest
Sandwiches will be judged on appearance, and creativity. Decorations must be 100% edible. Please display on a sturdy plate.
Prizes: 1st - $6.00, 2nd - $5.00, 3rd - $4.00. Prizes donated by the Culinary Arts Committee.
 
CLASS 68C
Robin Hood Flour Lunch Box Snack Contest
1.    Best homemade squares or bars, 5 pcs. displayed on a strudy plate. Proof of purchase and your recipe must accompany entry. Entries will be judged on appearance, taste, and texture as well as recipe creativity.
Prizes: 1st - $15.00, 2nd - $6.00, 3rd - $4.00.
First place prize donated by Robin Hood Flour.

CLASS 68D
Fleischmann's Yeast Youth Bread Contest
1.    Best Loaf of Homemade Bread displayed on a sturdy plate. Proof of purchase and your recipe must accompany entry. Entries will be judged on appearance, taste, and texture as well as recipe creativity.
Prizes: 1st - $15.00, 2nd - $5.00, 3rd - $3.00.
First place prize donated by Fleischmann’s Yeast, Don Mills.

CLASS 68E
O.A.A.S. Cookie Competition
Open to youth ages 10 to 15 only.
1.    Best Plain Chocolate Chip Cookie without nuts, 8 pcs. displayed on a sturdy plate. Cookies can be no larger than 3" and no smaller than 2".
Prizes: 1st - $5.00*, 2nd - $4.00, 3rd - $3.00, 4th - $2.00.

*The winner of this section is eligible to compete at the District #5 competition of the Ontario Association of Agricultural Societies to be held Saturday, October 29th, 2011. Winners at the District #5 competition will compete at the Provincial level next February where the prizes will be:
1st - $20.00, 2nd - $15.00, 3rd - $10.00
See rules in the prize book or contact the Committee Chair or Fair Secretary.
   
   
CLASS 69 - SENIORS
Class 69 is open to women and men aged 60 and over. Please review rules on the Culinary Arts Tips page.
   
Sections
1. Cranberry Biscotti, 7 pcs
2. Lemon Cranberry muffins, 7 with papers removed
3. Cranberry Apple Cake
4. Maid of Honour Tarts, 7 pcs
5. Pumpkin Loaf
6. Coconut Oatmeal Cookies, 7 pcs
7. Apple Cranberry Pie, 9" double crust

Points for Class 69: 1st place = 5 pts, 2nd place = 4 pts, 3rd place = 3 pts.
Prize money for Class 69: 1st - $6.00, 2nd - $5.00, 3rd - $4.00

Special Prize: $50.00 donated by Ken Maynard Insurance Brokers, Woodbridge, to the exhibitor who has two or more entries in Class 69 and obtains the most points.