Baking and Canning 2013

Class 80

Committee: Laurie Cadwell (Chair) 519-761-7268, Tillie Marshall, Marelene Perry, Jackie Rodger

RULES

Note Date and Time for entries. Entries will be received on Thursday (4:00 p.m. to 8:00 p.m.) and Friday morning, 9:00 - 10:00 a.m. only and remain in place until 4:30 p.m. on Sunday.
No mixes or commercial fillings allowed.
All Bread and Loaves to be in plastic bags. Pan size for Loaves approximately 23x13x7.5 cm or 9’x5”x3”.
All cupcake and muffin papers to be removed.
Place smaller items, i.e. muffins, cookies, tarts, etc. on appropriately sized paper plate inside a ziplock bag.
Cakes to be removed from pan; place on sturdy base.

Yeast Breads and Rolls

section

1. White Bread, bread machine, 1 loaf
2. Multi Grain Bread, bread machine, 1 loaf
3. Rolls in a basket, not from a bread machine, 5
4. Raisin Bread, not from a bread machine, 1 loaf

Loaves, Muffins and Tarts

5. Banana Loaf, no artificial flavouring, no nuts
6. Apple Cinnamon Loaf, no nuts
7. Zucchini Loaf, no nuts
8. Corn Bread Muffins, 3
9. Blueberry Muffins, 3
10. Cheese Scones, 3
11. Tea Biscuits, 3
12. Butter Tarts, no raisins, 3
13. Lemon Tarts, no meringue, 3

Cookies and Squares

14. Peanut Butter cookies,3
15. Chocolate Chip Cookies, baked, 3
16. Unbaked Cookies, 3
17. Brownies with nuts, not iced, 3
18. Date Squares, 3

Cakes and Cupcakes

19. Pineapple Upside Down Cake
20. Chocolate Layer Cake, iced
21. Cupcakes, "Cow Theme" decorated, 3

Candy and Snacks

22. Microwaved Peanut Brittle, 3 pieces
23. Chocolate Fudge, plain, 3, 1” pieces
24. Nuts & Bolts Mix, 1 cup

Miscellaneous

25. Baked unfilled pie pastry shell

Pies

(1st place pies will be auctioned at Friday night opening ceremonies)

Pies must be made from scratch. All pies to be baked in full size foil pie plate (approximately 9"). Exhibit pies in clear plastic bags, large enough to be easily removed for judging.

26. Apple, double crust
27. Cherry, lattice top
28. Elderberry, double crust
29. Pecan
30. Raspberry, lattice

SPECIALS

(Organizations not eligible to enter specials)

31. A Plate of Fancy Sandwiches. Judged for creativity, food presentation, and colour co-ordination. Sponsored by Laurie Cadwell. 1st -$12.00; 2nd-$8.00; 3rd-$5.00
32. 9" pan of Chocolate Brownies, iced. Sponsored by Robert Jones Insurance. 1st-$5.00; 2nd-$3.00; 3rd-$2.00
33. Best Double Crust Apple Pie. Sponsored by Craig Baker. First prize retained by donor. 1st-$10.00; 2nd-$6.00; 3rd-$4.00.
34. A 9" Angel Food Cake (Not iced). Sponsored by Jackie Rodger. 1st-$15.00; 2nd-$10.00; 3rd-$5.00

Country Fair Baking Contest

Donor Specials

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

1. All entrants must use the sponsor's product.
2. A copy of the recipe used and a product label or UPC, as proof of purchase, must accompany each entry.
3. As a first place winner, you will be asked to submit the recipe used, proof of purchase, photograph of entry and a signed release form giving permission to the sponsors for use of your name, recipe, and/or photograph in any other advertising or publicity without payment.
4. The fair will forward a list of all names and addresses of 1st and 2nd place winners to Country Fair Baking Contest.
5. Judging will be based on appearance, taste, texture and recipe creativity.

section

35. Fleischmann's Yeast "Best 60% Whole Wheat Bread" Use either 8"x4"x2.5" or 9"x5"x3" pan. - 1st: $20.00 & Gift Prize. 1st prize winner will compete at District 7 level in November.
36. Fleischmann's "Best Short Bread Cookies", using Fleischmann's Corn Starch - 1st: $20.00 plus Gift Prize
37. Fleischmann's "Best Chocolate Orange Cake Loaf", using Fleischmann's Baking Powder or Crown Corn Syrup or both - 1st: $20.00 plus Gift Prize
38. Robin Hood Flour Family "Favourite Oatmeal Raisin Cookies" (3) - 1st: $25.00 Product Certificate, 2nd: $10.00 Product Certificate
39. Crisco"Family Favourite Butter Tarts with raisins" (3 large) - 1st: $25.00 Product Certificate, 2nd: $10.00 Product Certificate
40. Bernardin "Best Red Pepper Jelly" - using Bernardin pectin, submitted in a Bernardin mason jar and snap lid - 1st: $20.00 Gift Certificate
41. Certo "Best Cooked Raspberry Jam" - using Certo - 1st: $20.00 Prize Value, 2nd: $10.00 Prize Value

CANNING

Fasten entry tag securely on each jar with an elastic or string.

Canned Fruits

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

42. Peaches
43. Pears
44. Applesauce
45. Another fruit not listed above, named

BEST OF SHOW: (sections 42-45) Must be canned in Bernardin Mason Jar and Snap Lid - $30.00 Gift Certificate

Jams, Jellies and Marmalade

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

46. Rhubarb & Strawberry Jam, cooked
47. Raspberry Jam, cooked
48. Raspberry Jam, freezer, unsealed, clear container, i.e. Bernardin plastic freezer containers
49. Strawberry Jam, cooked
50. Strawberry Jam, freezer, unsealed, clear container, i.e. Bernardin plastic freezer containers
51. Pepper Jelly
52. Grape Jelly
53. Marmalade

Pickles and Relishes

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

54. Beets, Pickled
55. Dill Pickles
56. Sweet Pickles
57. Bread and Butter Pickles
58. Pickled green and yellow Beans
59. Pickled Eggs with spices
60. Any other Pickles, named
61. Hot Dog Relish
62. Zucchini Relish
63. Chili Sauce
64. Salsa
65. Spaghetti Sauce

CHAMPION: Most Points in Class 80, sections 1-25 and 42-65 must enter minimum 10 entries. Prize of $25.00. Sponsored by Edna Pipe.

For recipes and helpful hints on Home Canning Visit: www.homecanning.ca