SEPTEMBER 5 to 8 2024 - Phone: (905) 983-9510 - Email: [email protected]
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CULINARY ARTS CLASS 70

Chairperson……………….. Connie Berry 705-277-9647

Committee Members… Joanne Crookshank, Sue Dorlandt, Karen Dunlop, Carol Graham, Wendy Hollingsworth, Donna Kay, Tanya Piney, Anne Powell, Carol Robinson.         

 

                                  RULES AND REGULATIONS

                

READ ALL RULES AND REGULATIONS. TAKE NOTE OF ALL CHANGES (the judge WILL DISQUALIFY if not followed).

DECISION OF JUDGE WILL BE FINAL. ABSOLUTELY NO CANNABIS OR CANNABIS BY-PRODUCTS ALLOWED.

FOR 2024 THE $10.00 MEMBERSHIP FEE MUST BE SUBMITTED WITH YOUR ENTRY FORM

  1. Exhibits in this class must be in the charge of the Culinary Arts Committee before 10:00m. Thursday, September 5, when the area will be closed and no person admitted other than those officially engaged. Judging starts at 10:30 a.m. Exhibits MUST BE picked up by 4 p.m. Sunday, September 8.
  2. Exhibitors are allowed one entry in each section. (Where there are 8 or more entries, a 4th prize will be given).
  3. Decorated cakes judged on decoration only.
  4. No commercial mixes or pie fillings are to be used.
  5. DO NOT use material lid covers or paraffin wax on bottles of preserves.
  6. Jars must be sealed or will be disqualified, except for freezer jams.
  7. All entry tags MUST be attached to the outside of the Ziploc bags/containers.
  8. All auctioned cake and pie containers will not be returned.
  9. Glass containers ONLY for jams and pickles with NEW 2-piece metal lidsIF OLD LIDS USED, THE ENTRY WILL BE DISQUALIFIED.

NO PLASTIC CONTAINERS ALLOWED………..GOOD LUCK TO ALL!!!

 

Entry Fee: 10% of prize winnings

Prize Money (sections 1 – 41): $8.00: $6.00: $5.00

PICKLES, RELISHES & SAUCES

No food colouring to be used in pickles.

  1. Chili Sauce
  2. Barbeque Sauce
  3. Dill Pickles
  4. Salsa
  5. Zucchini Pickles
  6. Bread and Butter Pickles
  7. Cranberry Sauce
  8. Yellow Hot Dog Relish
  9. Green Hot Dog Relish
  10. Pickled Beets
  11. Any other pickle or sauce (LABELLED)

COOKED JAMS AND JELLIES

  1. Red Current Jelly
  2. Peach Jam
  3. Raspberry Jam
  4. Strawberry Jam
  5. Pepper Jelly
  6. Jam or jelly of your choice (LABELLED- list fruit on label)

 

FREEZER JAMS AND JELLIES

  1. Strawberry
  2. Peach
  3. Jam or jelly of your choice (LABELLED-list fruit on label)

 

CANNING & PRESERVES

  1. Canned Peaches
  2. Applesauce (PLAIN, NO SPICES)
  3. Canned Pears

 

MOST POINTS IN CLASSES 1 – 23   Prize Money – $15.00; $10.00; $5.00

Donated by Patti Robertson, Our Neighbourhood Realty INC Brokerage 905-723-5353

MUFFINS & LOAVES

Plate size – no larger than 7” disposable plate in LARGE CLEAR ZIPLOC BAG

  1. Tea Biscuits, 3 (plain)
  2. Apple Muffins, 3 (plain)
  3. Carrot Muffins, 3 (plain)
  4. Bran Muffins, 3 (plain)
  5. Blueberry Muffins, 3 (plain)
  6. Banana Muffins, 3 (plain)
  7. Pumpkin Loaf, 3 slices (plain)
  8. Lemon Loaf, glazed, 3 slices (plain)
  9. Banana Loaf, 3 slices (plain)
  10. Zucchini Loaf, 3 slices (plain)
  11. Rhubarb Loaf, 3 slices (plain)

PLAIN & FANCY

Plate size – no larger than 7” disposable plate in LARGE CLEAR ZIPLOC PLASTIC BAG TAKE NOTE OF SIZE OF COOKIES/ SQUARES ETC. REQUIRED!

  1. Squares of your choice, 3, all the same, labelled (1 ½ inch x 1 ½ inch square)
  2. Oatmeal Raisin Cookies 3 – uniform size – (2- 2 ½ inches round)
  3. Peanut Butter Cookies, 3 – uniform size – (2 – 2 ½ inches round)
  4. Chocolate Chip Cookies, 3– uniform size – (2 – 2 ½ inches round)
  5. Brownies – iced, 3
  6. Fudge, any variety 3
  7. Butter Tarts, 3 (plain)

 

MOST POINTS IN CLASSES 24 – 41 – Prize Money – $15.00, $10.00, $5.00

Donated by Patti Robertson, Our Neighbourhood Realty INC. Brokerage 905-723-5353

*ONLY PRIZE WINNING CAKES & PIES WILL BE AUCTIONED*  

ALL OTHER CAKES AND PIES MAY BE PICKED UP AFTER 5 P.M. THURSDAY

 PIES

Baked in a 9” disposable plate, displayed in extra-large clear Ziploc bag.

HintBake new foil pie plates 15 minutes at 400*degrees before first using for evenly cooked crust

* FOR AUCTION

Prize Money (sections 42 – 44) – $10.00; $6.00; $4.00

  1. Raisin Pie
  2. Peach Pie
  3. Apple Pie

 

WILMOT ORCHARD SPECIAL 

Donated by Ian Parker R.R. #8 Newcastle, ON

  1. Blueberry Pie made from commercially grown high bush blueberries

 

SPECIALS

 All cake entries MUST be displayed in COVERED plastic containers or cardboard cake boxes.

Winning cakes will be auctioned at the fair at 6 p.m. Friday, September 6, with the proceeds going to the Orono Agricultural Society.  Containers for auction will not be returned.

 

PIE AUCTION SPECIAL

Prize money (sections 46 and 47) $9.00; $6.00; $5.00

Donated by Connie Berry in loving memory of John D. Berry

  1. Raspberry Pie
  2. Pecan Pie

VERA’S SPECIAL

Prize money; $9.00; $6.00; $5.00

Donated by David and Sharon Staples, in memory of David’s mother, Vera Staples.

  1. Lemon Meringue Pie – (no mix) for auction.

THE FAIR SPECIAL

Prize Money: $9.00; $6.00; $5.00

Donated by Irwin Colwell

  1. Rhubarb cake for auction.

CAKE AUCTION SPECIAL

Prize Money (sections 50-51): $9.00; $6.00; $5.00

Donated by Cooper/Durham Fuels – Newtonville

  1. Chocolate Cake – 2 layers, chocolate icing, your choice of filling.
  2. Banana Cake – 2 layers, your choice of icing and filling.

 CHIFFON CAKE SPECIAL

Prize money; $9.00; $6.00; $5.00

Donated by Karen Dunlop and Charles Reid in memory of Ileen Reid

  1. Chiffon Cake – made from recipe of your choice.

 SHELLEY’S CARROT CAKE SPECIAL

Prize money; $9.00; $6.00; $5.00

Donated by Shelly Etmanskie

53: Iced Carrot Cake – For auction

CHEESECAKE SPECIAL

Prized money $9.00 $6.00 $5.00

Donated by the Anyan family in loving memory of Joan Anyan

  1. Baked Cheesecake of your choice (labelled)

 

COFFEE CAKE SPECIAL

Prize money; $9.00; $6.00; $5.00

Donated by Win Morgan

  1.  Coffee cake of your choice. For auction

APPLE CRISP SPECIAL

Prize money; $9.00; $6.00; $5.00

Donated by Rob Reid and family in memory of Bonnie Reid

  1. Your favourite apple crisp – one serving

RED MAPLE FARMS SPECIAL

Sponsored by The Hollingsworth Family

Prize money $50.00; $35.00; $15.00

  1. Butterscotch pie with meringue from scratch, no pudding mix.

FRIENDLY FOOD PACKAGE

Prize money; $9.00; $6.00; $5.00

Donated by Anne Powell

  1. Package to include 3 Tea biscuits, 3 Butter tarts, 3 cookies – attractively arranged.

 

GLUTEN FREE

Prize money; $9.00; $6.00 $5.00

Donated by Sue DaCosta

  1. Gluten Free cookies or squares 3 – uniform size – (2- 2 ½ inches)

MOST POINTS IN 24-59  – CAROL’S SPECIAL

PRIZE VOUCHERS – $15.00, $10.00, $8.00 for Village Bake Shop.

–  Donated by The Village Bake Shop, Whitby.

Food purchased in the Village Bake Shop of Exhibitors choice.

FOR MEN ONLY

Prize money; $9.00; $6.00; $5.00

Donated by Carol Graham and Betty Lou Locke

  1. Favourite Cake – iced. For auction.

 

FOR STUDENTS ONLY

Prize money (Sections 61–64)

$5.00; $3.00; $2.00

  1. Wacky Cake in 8” tin foil cake pan

Donated by Tanya Piney

      Wacky Cake

       1-1/2     cups Robin Hood All-purpose flour              1 tsp.    baking soda

       ½ tsp.    salt                                                                   1 tsp.    vanilla

      1 cup      granulated sugar                                             1 tbsp.  vinegar

      3 tbsp.    cocoa                                                              5 tbsp.  melted butter

      1 tsp.      baking powder                                                1 cup     warm water

 

In greased 8” square cake pan, mix together first 6 dry ingredients.

Make 3 holes in dry ingredients.  In the first hole put 1 tsp, vanilla, in second 1 tbsp. vinegar, in the third, 5 tbsp. melted butter.  Stir with fork and add 1 cup warm water and mix well.  Bake at 300 degrees F. for 35 min.  Cool 10 min., then frost.

 Fudgy Cocoa Frosting

Combine 3 tbsp. melted butter and ¼ cup cocoa.  Blend in ¼ cup milk, ½ tsp. vanilla and 2 cups sifted icing sugar till smooth.   Frost cake.

 

  1. Chocolate chip cookies – 3 – uniform size – 2 – 2 ½ inches round.

Donated by Sue DaCosta

  1. Decorated cupcakes – 3 – judged by creativity

Donated by Peter Etmanskie

  1. Rice Krispies creation displayed in covered container.

Donated by Sue and Ken Dorlandt, Newcastle

 

MOST POINTS IN 61-64 Prize money – $15.00; $10.00; $5.00

Donated by Patti Robertson, Our Neighbourhood Reality INC Brokerage 905-723-5353

 

DAIRY PRODUCERS SPECIAL

Donated by Durham Region Dairy Producers

One pound of butter (454 grams) for each of the following:

  1. Best Chocolate Cake – #50
  2. Best Butter Tarts – # 41
  3. Best Chocolate Brownies – #39

 SPECIAL – CHOCOLATE CHIP COOKIE COMPETITION

Open to youth up to 15 yrs. old as of Dec. 31st of the current yr.  Prize money – $10.00, $6.00, $4.00

  1. Eight (8) Chocolate chip cookies on a firm disposable plate in a clear Ziploc plastic bag. Cookies must be no larger than 3 inches and no smaller than 2 inches round – must NOT contain any nuts – chocolate chips, ONLY. Winner is eligible to compete at District 4 competition.

  BUTTER TART COMPETITION

 Prize money – $10.00, $6.00, $4.00

  1. 5 (five) butter tarts on a plate (covered). Must NOT contain any nuts or fruit in the tarts.  (Winner is eligible to compete at District 4 competition.)

 

MOST POINTS WON IN THE  CULINARY ARTS SECTION SPECIAL

Classes 1 – 64

Gift certificate for Orono Country Café

** The Grand Champion and Reserve Champion cakes and pies  will be chosen from all 1st prize entries made in the Culinary Arts    

GRAND CHAMPION CAKE: $20.00

Donated by the Culinary Arts Committee in memory of Joan Anyan and Arline Ayre.

RESERVE CHAMPION CAKE: $20.00

Donated by Sue DaCosta

GRAND CHAMPION PIE : $25.00 plus gift certificate for bag of apples

Donated by Kent Farms, Bowmanville

 RESERVE CHAMPION PIE: $20.00

Donated by Connie Berry in loving memory of John D. Berry

 

BEST APPLE PIE

“Archibald’s Estate Winery Special”

Surprise from Archibald’s, awarded to the winner of the best apple pie.  Donated by Archibald’s Winery 6275 Liberty St. N., Bowmanville.

SPECIAL NEEDS

No entry fee. Open to developmentally and physically challenged youths and adults.

Donated by Sue Dorlandt and Wendy Hollingsworth

Prize money – $20.00, $15.00, $10.00

Decorated cupcakes 3 – judged on creativity

 

JUDGE’S CHOICE – $20.00

One item chosen from Culinary Arts

Donated by Carol & Robert Robinson in memory of Mary Robinson.

PERCY MOUNTJOY MEMORIAL TROPHY

Awarded to winner of Grand Champion Cake.

Donated by the family of Percy Mountjoy

BILLY HALE TROPHY

Awarded to lst prize banana cake winner