CLASS 30: SECTION 1 – 41

Chair: Mary-Lou Stephenson
905-775-8392

Committee: Maureen Archibald, Cheryl Prentice, Bonnie O’Hara

  • All rules in 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.
  • NO twist ties, please use ZIPLOC bags
  • Attach entry tags to plates, not to the bag
  • No mixes or canned filling to be used
BREAD & ROLLS

Breads and quick breads are to be baked in a pan approx. 9” x 5” x 3”

1. White bread – ½ loaf

2. 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 ZIPLOC bag, tagged recipe required.
• Winner goes to District 5 O.A.A.S. Convention

3. Machine bread, your choice

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

CAKES

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

5. Dark fruit cake, un-iced –
4 slices attractively arranged on a small plate

6. Light fruit cake, un-iced –
4 slices attractively arranged on a small plate

7. Lemon cake, iced, no larger than 8” x 8”

8. Coffee cake, your choice

PIES & TARTS
9. Apple pie – double crust

10. Rhubarb pie

11. Baked pie shell

12. Lemon tarts (4 on a small plate)

13. Butter tarts, (4 on a small plate)

LOAVES

14. Banana loaf no nuts – ½ loaf

15. Apple Loaf, ½ loaf

SQUARES, COOKIES, MUFFINS

Paper to be removed – small plates, no breakable plates

16. Brownies, iced, no nuts

17. Decorated cupcakes, no mixes

18. Chocolate chip cookies

19. Cranberry/orange muffins, papers removed

20. Applesauce muffins

BOTTLED GOODS

Jar size – pint or smaller

21. Rhubarb Sauce

22. Marmalade

23. Dill Pickles

24. Bread and Butter Pickles

25. Pickled Beets

26. Salsa, mild

27. Cucumber Relish

28. BBQ Sauce

29. Corn Relish

30. Strawberry Jam

31. Raspberry Jam

32. Apple Jelly

33. Grape Jelly

34. Any other Jam not mentioned

35. Any other Jelly not mentioned

*Continued on next page

MISCELLANEOUS

36. REDPATH SUGAR SPECIAL Prize donated by Redpath Sugar Company, Toronto. Any item baked, or preserved, using Redpath Sugar, proof of purchase and recipe required.

37. PIONEER HONEY SPECIAL Any baked item or Preserve using Pioneer Honey. Proof of purchase and recipe required with entry (retained by sponsor)

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

38. ROBIN HOOD FLOUR CONTEST
Family Favourite Recipe Baking Contest. Best
homemade Loaf – your choice, made with Robin Hood Flour. Proof of purchase and recipe must accompany entry.
Prizes: One prize only.
To be determined

39. CRISCO
Family favourite recipe
Butter tarts (4) on a plate.
Proof of purchase &
recipe required.
Prizes: One prize only.
To be determined

40. BERNARDIN OF CANADA

High points in Sections 30-35

Prize: $30 Gift Certificate from Bernardin

41. BERNARDIN JAM/JELLY AWARD

Best Jam / Jelly using Bernardin pectin.

Judged on appearance, taste, and texture & recipe creativity. Proof of Purchase & recipe required

Prize: $20 Gift Certificate from Bernardin

CHAMPION COOK TROPHY

The Exhibitor with the highest points will have their name engraved on the Champion Cook Perpetual Plaque donated by Grainne Malcolm and receive a plaque donated by the Schomberg Agricultural Society.

NOTE: 1st prize winners of 2014
& 2015 are not eligible

PRIZES

SECTIONS 1 – 4
1st – $4, 2nd – $3.50, 3rd – $3

SECTIONS 5 -11
1st – $8.50, 2nd – $6.50, 3rd – $4.50

SECTIONS 12 – 18
1st – $6, 2nd – $5.50, 3rd – $5

SECTIONS 19 – 51
1st – $4, 2nd – $3.50, 3rd – $3