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
58. TENDERFLAKE – Open Pie Baking Contest
Any kind of pie using Tenderflake lard. Recipe and proof of
purchase required.
Gift Prizes will be awarded to 1st, 2nd & 3rd
ACH FOODS – “BAKERS BEST AWARDS” – 59 & 60
59. FLEISCHMANN’S YEAST – Open Bread Baking Contest
Any whole loaf of bread using Fleischmann’s Yeast. Judging
will be based on appearance, taste, texture and recipe creativity.
Recipe to be attached to entry. Prizes: 1st – $15.00, 2nd – $10.00
60. MAZOLA CORN OIL & BEE HIVE CORN SYRUP
Best Baking Contest
Any baked item using either Mazola corn oil or Bee Hive corn
syrup. Recipe to be attached to entry with proof of purchase.
Prizes: 1st – $15.00, 2nd – $10.00
99. BEST OF SHOW RIBBON will be awarded
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