Baking and Canning 2018

Class 80

Committee: Laurie Cadwell (Chair) 519-761-7268

NOTE ENTRY DATE and TIMES

Entries will be received on Thursday between 2:30 pm to 8:30 pm  and remain in place until 4:30 p.m. on Sunday.

RULES

1. No mixes or commercial fillings allowed.
2. All bread and loaves to be in plastic bags. Standard size pan approximately 23x13x7.5 cm or 9’x5”x3”. Do not trim or alter breads or loaves in any manner.
3. Cupcake papers to be left in place.
4. All muffin papers to be removed.
5. Place smaller items, i.e. cookies, muffins, tarts, etc. on appropriately sized paper or plastic plate inside a ziplock bag.
6. Cakes to be removed from pan; placed on sturdy base and in a plastic bag or covered with plastic wrap.

Baking

Yeast Breads, Buns and Rolls

section

1. Multigrain bread, bread machine, 1 loaf
2. Brown bread, not from a bread machine, 1 loaf
3. White bread made in bread machine, 1 loaf
4. Cinnamon rolls, iced, 3
5. Rolls, plain, 5
6. Cheese bread - use the following recipe:

METHOD: Preheat oven to 375 degrees F. Grease and flour a 9" loaf pan. Mix all dry ingredients together, add beer and cheese, stirring until blended. Spread evenly in pan. Bake 50-55 minutes.

Loaves and Muffins

Remove papers from muffins.

7. Banana loaf, no artificial flavouring, no nuts
8. Zucchini loaf, no nuts
9. Chocolate chip muffins, 3
10. Carrot muffins, 3
11. Any other muffin not listed, named, 3

Biscuits and scones

12. Tea biscuits, 3
13. Scones, plain,3

Pies

14. Apple Pie, double crust
15. Cherry Pie, lattice top
16. Strawberry/Rhubarb, double crust

Cakes and Cupcakes

17. Carrot cake, iced, in approximately 8"-9" pan
18. Rhubarb coffee cake, in approximately 8"-9" square pan
19. Chocolate cupcakes, iced, 3 (papers on)

Cookies, Squares and Tarts

20. Drop cookies, no bake,3
21. Peanut butter cookies, 3
22. Sugar cookies, no icing, 3
23. Brownies, iced, no nuts, 3
24. Date squares, 3
25. Butter tarts with raisins. NO nuts or fruit. Five full size tarts (no minis or bite size). Attach recipe. Winner to compete at OAAS District 7 level in November 2018.

Candy and Snacks

26. Almond bark, 3 pieces
27. Chocolate fudge, plain, 1" pieces, 3
28. Nuts and Bolts mix, 1 cup
29. Protein bars, 3. Attach recipe

Canning

Fasten entry tag securely on each jar with an elastic or string. No decorative lids.

Fruits

250 or 500 ml mason type preserving jars with new snap rings and lids.

30. Peaches
31. Pears
32. Applesauce, freezer, no added spices, unsealed, clear container i.e. Bernardin plastic freezer container
33. Another other fruit not listed, named

Jams and Jellies

125 to 250 ml mason type preserving jars with new snap rings and lids unless otherwise noted.

34. Peach jam, cooked
35. Raspberry jam, cooked
36. Strawberry jam, cooked
37. 2 fruit jam, Ontario fruits, cooked, list fruits and attach recipe.
38. Raspberry jam, freezer, unsealed, clear container, i.e. Bernardin plastic freezer container
39. Strawberry jam, freezer, unsealed, clear container, i.e. Bernardin plastic freezer container
40. Pepper jelly
41. Any other jam, not listed, cooked, named
42. Any other jelly not listed, named

Pickles and Relishes and Sauces

250 or 500 ml mason type preserving jars with new snap rings and lids. No added food colouring.

43. Beets, pickled
44. Bread and butter pickles
45. Dill pickles
46. Sweet pickles
47. Any other pickle not listed, named
48. Cucumber relish
49. Zucchini relish
50. Salsa
51. Tomatoes
52. Spaghetti sauce (no meat)

BERNARDIN BEST OF SHOW: (sections 30-52) Must be canned in Bernardin Mason Jar and Snap Lid - $30.00 Gift Certificate

CHAMPION: Most Points in sections 1-52, must enter minimum 10 entries. Prize of $25.00. Sponsored by Edna Pipe.

Baking and Canning Specials

(Organizations not eligible to enter specials)

53. Fall Harvest of Preserved Products. Your choice of 6 sealed jars displayed in a basket decorated in a Harvest Theme. Judged on content and presentation. Jar sizes 250 or 500 ml only. Sponsored by Jackie Rodger.1st-$15.00; 2nd-$10.00; 3rd-$5.00
54. Cookie Mix in a Jar.Your choice, recipe attached. Judged on content, presentation and creativity of recipe. Sponsored by Robert Jones.1st -$9.00; 2nd-$6.00; 3rd-$5.00
55. Autumn Bounty, a Basket of Baked Items. Your choice of at least 6 home baked items in a basket decorated with the Harvest theme. To be judged on content and presentation. Sponsored by Laurie Cadwell. 1st -$15.00; 2nd-$10.00; 3rd-$5.00
56. Gluten-free Black Bean Brownies, 5 on a plate - use the following recipe:

METHOD: Preheat oven to 350 degrees F. Grease a 8"x8" pan. Rinse and drain the beans. Mix ingredients together in a blender or food processor until pureéd. Chocolate chips or nuts may be added, if you wish. Pour into the greased pan. Bake at 350 degrees for approximately 30 minutes. Let cool completely before cutting. Yields 16 brownies.Sponsored by Robert Jones. 1st -$10.00; 2nd-$9.00; 3rd-$6.00

57. Chocolate Cake - Baked from scratch, using no eggs. No icing.  Your choice of type and size of cake. Attach recipe. Judged on  taste. Sponsored by Laurie Cadwell. 1st -$15.00; 2nd-$10.00; 3rd-$5.00

    Country Fair Baking Contest

    On behalf of our sponsoring products, Bernardin, Crisco and Robin Hood Flour Family, it is our pleasure to include these special categories.

    1. All entrants must use the sponsor's product.
    2. As a first place winner, you will be asked to sign a release form giving permission to the sponsors for use of your name, recipe (where asked for), and/or photograph in any other advertising or publicity without payment.
    3. The fair will forward a list of all names and addresses of 1st and 2nd place winners to Country Fair Baking Contest.
    4. Judging will be based on appearance, taste, texture and recipe creativity.
    5. No entrant (or members of their immediate family) can be employees of contest sponsors, advertisers or contest judges.

    section

    58. Robin Hood Flour "Family Favourite Oatmeal Raisin cookies", 5, Attach recipe.  - 1st: $25.00 Product Certificate, 2nd: $10.00 Product Certificate
    59. Crisco "Lemon tarts", - 5. Attach recipe.1st: $25.00 Product Certificate, 2nd: $10.00 Product Certificate
    60. Bernardin "Best Grape Jelly" - using Bernardin pectin, submitted in a Bernardin mason jar and snap lid. Attach proof of purchase i.e. UPC symbol or product box. - 1st: $20.00 Gift Certificate

    For recipes and helpful hints on home canning visit: www.bernardin.ca and for baking visit www.robinhood.ca and www.criscocanada.com