Culinary Arts – Class 30

CLASS 30: SECTION 1 – 60

Chair: Mary-Lou Stephenson……………………………….. 905- 775-8392

Committee: Maureen Archibald, Rena Gordon, Sharon

Stephenson, Cheryl Prentice

All rules at the beginning of the Homecraft Section apply
Please note: all entries, except layer cakes, must be placed on strong paper plates and in clear plastic bags. No cling film.
Attach entry tags to plates, not to the bag
No mixes or canned filling to be used

CHAMPION COOK TROPHY

The overall winner will have their name engraved on the

Champion Cook Perpetual Plaque donated by Grainne Malcolm and a plaque donated by the Schomberg Agricultural Society

NOTE: First prize winners of 2010 & 2011 are not eligible

PRIZES

SECTIONS 1 – 7: 1st – $8.50, 2nd – $6.50, 3rd – $4.50

SECTIONS 8 – 14: 1st – $6.00, 2nd – $5.50, 3rd – $5.00

SECTIONS 15 – 54: 1st – $4.00, 2nd – $3.50, 3rd – $3.00

CAKES

All cakes to be on covered cardboard, no larger than 10” x 10”

1. Dark fruit cake, un-iced,

- 4 slices attractively arranged on a small plate

2. Light fruit cake, un-iced

- 4 slices attractively arranged on a small plate

3. Lemon Jelly Roll, ½ roll, no canned filling

4. Chocolate cake iced, no larger than 8 x 8 inches

5. Spice cake, iced, 8 inches square

6. Coffee cake, your choice

7. President’s Choice:

Fair Theme Decorated cake “HOME OF CHAMPIONS”

- decoration only to count, no larger than 8” x 8”

PIES AND TARTS

Pie size: 8 or 9” on foil pie plate

To season foil pan, rub both sides of plate with cooking oil

Bake at 350F for 15 minutes.

8. Strawberry Pie

9. Rhubarb Pie

10. Apple Pie, double crust

11. Raisin Pie

12. Baked Pie Shell

13. Lemon Tarts (4) on a small plate

14. Cherry tarts – (4) on a small plate

LOAVES

15. Banana with nuts – ½ loaf

16. Cinnamon loaf- ½ loaf

17. Zucchini loaf – ½ loaf

18. Raisin – ½ loaf

SQUARES, COOKIES, MUFFINS

Paper to be removed – small plates, no breakable plates

19. Brownies iced, NO NUTS, (4) on a small plate

20. Date squares, (4) on a small plate

21. Decorated cupcakes, no mixes, (4) on a small plate

22. Chocolate chip cookies (4) on a small plate

23. Molasses cookies (4) on a small plate

24. Strawberry/Rhubarb muffins, papers removed,

(4) on a small plate

25. Cranberry/Orange muffins, papers removed,

(4) on a small plate

26. Applesauce muffins, papers removed, (4) on a plate

BREAD & ROLLS

Breads and quick breads are to be baked in a pan

approx. 9” x 5” x 3”

27. White bread – ½ loaf

28. Ontario Bread Baker Champion

A full loaf of 60% Whole wheat bread is required
Min. 8” x 4” x 2.5” (20 x 10 x 7 cm), top of pan
Max. 9” x 5” x 3” (23 x 13 x 7 .5 cm), top of pan
Exhibit must be in clean, clear plastic bag, tagged recipe required.
Winner goes to District 5 O.A.A.S. Convention

29. Machine bread, your choice

30. Tea biscuits – raisin – 4 on a small plate

BOTTLED GOODS

JAR SIZE, PINT OR SMALLER

31. Rhubarb Sauce

32. Marmalade

33. Dill Pickles (cucumbers only)

34. Bread & Butter Pickles

35. Pickled Beets

36. Salsa, mild

37. Cucumber Relish

38. BBQ sauce

39. Strawberry jam – cooked

40. Raspberry jam – cooked

41. Peach jam – cooked

42. Blueberry jam – cooked

43. Apple Jelly

44. Grape jelly

45. Rhubarb jelly

46. Any other jam/jelly not mentioned above

47. Cherry jam

48. BERNARDIN OF CANADA: Best of Show Award

High points in Sections 31-47

Prize: $30 Gift Certificate from Bernardin

49. BERNARDIN JAM/JELLY AWARD

Best jam/jelly using Bernardin pectin. Judged on

appearance, taste, texture & recipe creativity

Proof of Purchase & recipe required

Prize: $20 Gift Certificate

CANDY

50. Truffles (4 ) on a small plate

51. Vanilla fudge, not nuts (4) on a small plate

MISCELLANEOUS

52. 1 dozen large eggs

BY RECIPE

53. Cranberry and White Chocolate Shortbread

(4) on a small plate using the following recipe.

Ingredients:

1-3/4 cups all purpose flour

1/2 cup corn starch

1/2tsp salt

1 cup unsalted butter, room temperature

3/4cup icing sugar

1 tsp vanilla extract

1/2 cup dried cranberries

1/2 cup white chocolate chips

Icing sugar for dusting (optional)

A. Preheat oven to 300F. Line 9” x 13” baking pan with parchment

paper so that it overhangs for easy removal.

B. In a large bowl, combine flour with corn starch and salt.

C. In a separate bowl, beat butter with icing sugar and vanilla until

very creamy. Stir in flour mixture, then cranberries and

chocolate chips. Using floured fingers pat evenly into prepared

pan. Using a fork, prick surface all over.

D. Bake in preheated oven for 40-50 minutes or until deep golden

around the edges. Let stand in pan on wire rack for 30 minutes.

Using parchment paper, lift out of pan. Slice into bars while

still warm. Cool completely. Dust with icing sugar if desired

54. LEMON WAFERS – Gluten-Free Diet

(4) on a small plate. Makes about 48 cookies.

Ingredients:

4 eggs

½ cup sugar

1-1/4 cups potato starch

1-1/2 tsp grated lemon rind

¼ tsp. salt

2/3 cup corn oil

¼ cup cinnamon sugar

½-1 tsp. grated lemon rind for topping

A.Beat the eggs and sugar at high speed for 3 minutes. Add the

potato starch, lemon rind, salt and corn oil. Mix just until well

blended.

B.Drop the dough by the teaspoonful onto lightly oiled cookie

sheets. Combine the cinnamon sugar with the grated lemon

rind in a small dish. Lightly sprinkle the cookies with the lemon

sugar mixture.

C.Preheat oven to 350 F and bake until the edges are golden

brown, about 8-12 minutes. Remove from baking sheets and

place on wire racks to cool.

COUNTRY FAIR BAKING CONTESTS

The following terms and conditions apply to all entrants

You must submit only entries using the product stipulated.
A product label must accompany each entry as proof of purchase.
All entries will be judged on appearance, taste, texture and
creativity of recipe and presentation.
Decision of the judge is final.
All eligible winners agree to sign a release form giving permission to the sponsor for the use of the winner’s name and photograph in any other advertising or publicity without payment.
RECIPES ARE REQUIRED
Prizes not listed to be determined before the Fair.

SMUCKER FOODS OF CANADA CONTESTS – 55 & 56

55. ROBIN HOOD FLOUR – Family Favourite Recipe Baking Contest

Best homemade Loaf – your choice, made with Robin Hood

Flour. Proof of purchase and recipe must accompany entry.

Prizes: Gift Certificates for 1st and 2nd place

56. CERTO – Best Jam / Jelly

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

creativity. Recipe and proof of purchase required with entry.

Prizes: 1st $20.00 product coupon, 2nd $10.00 product coupon

57. CRISCO – Family Favorite Recipe

Butter tarts (4) on a plate. Proof of purchase & recipe required

Product certificates will be awarded to 1st & 2nd place