2026 EXHITBITOR SUBMISSIONS DEADLINE
Entries to be postmarked by Saturday, August 29th or emailed to [email protected] no later than midnight on August 31st. Electronic entry submission is available at www.assistexpo.ca/orono-fair. Online entries will shut down at midnight on August 31st, and late entries for most classes (excluding animals) will not be accepted. In-person drop off during fair week will not be accepted either, we kindly ask that you enter online, email or mail in your entries.
Our Office Administrator will be available in the portable building on the grounds from 10am – 2pm, Saturday, August 29th and Sunday, August 30 for last-minute drop-offs of paper copy entries.
CULINARY ARTS CLASS 70
TO REGISTER, PLEASE FOLLOW THIS LINK www.assistexpo.ca/oronofair
Chairperson: Connie Berry 705-277-9647
Committee Members: Joanne Crookshank, Sue Dorlandt, Karen Dunlop, Megan 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 2026 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 10:00 a.m. Thursday, September 10, 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 between 4pm & 5pm. Sunday, September 13th.
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 lids –IF OLD LIDS ARE 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 relish
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
12. Red Current Jelly
13. Peach Jam
14. Raspberry Jam
15. Strawberry Jam
16. Pepper Jelly
17. Jam or jelly of your choice (LABELLED- list fruit on label)
FREEZER JAMS AND JELLIES
18. Strawberry
19. Peach
20. Jam or jelly of your choice (LABELLED-list fruit on label)
CANNING & PRESERVES
21. Canned Peaches
22. Applesauce (PLAIN, NO SPICES)
23. Canned Pears
MOST POINTS IN CLASSES 1 – 23 Prize Money – $15.00; $10.00; $5.00
Donated by Orono Rebekah Lodge in Memory of Connie Hooey
MUFFINS & LOAVES
Plate size – no larger than 7” disposable plate in LARGE CLEAR ZIPLOC BAG
24. Tea Biscuits, 3 (plain)
25. Apple Muffins, 3 (plain)
26. Carrot Muffins, 3 (plain)
27. Bran Muffins, 3 (plain)
28. Blueberry Muffins, 3 (plain)
29. Banana Muffins, 3 (plain)
30. Pumpkin Loaf, 3 slices (plain)
31. Lemon Loaf, glazed, 3 slices (plain)
32. Banana Loaf, 3 slices (plain)
33. Zucchini Loaf, 3 slices (plain)
34. 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!
35. Squares of your choice, 3 all the same, labelled (1 ½ inch x 1 ½ inch square)
36. Oatmeal Raisin Cookies 3 – uniform size – (2- 2 ½ inches round)
37. Peanut Butter Cookies, 3 – uniform size – (2 – 2 ½ inches round)
38. Chocolate Chip Cookies, 3– uniform size – (2 – 2 ½ inches round)
39. Brownies – iced, 3
40. Fudge, any variety 3
41. 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.
HINT – BAKE NEW FOIL PIE PLATES 30 MINUTES AT 400*DEGREES BEFORE FIRST USING FOR EVENLY COOKED CRUST
* FOR AUCTION
Prize Money (sections 42-44) – $10.00; $6.00; $4.00
42. Raisin Pie
43. Peach Pie
44. Apple Pie
WILMOT ORCHARD SPECIAL
Prize Money 1 st $25.00 2 nd $15.00 3 rd $10.00 Donated by Ian Parker , R.R. #8 Newcastle, ON
45. Blueberry Pie made from commercially grown high bush blueberries
SPECIALS
All cake entries MUST be displayed in COVERED plastic containers or cake boxes.
Winning cakes and pies will be auctioned at the fair at 6 p.m. Friday, September 10th, with the proceeds going to the Orono Agricultural Society. All containers for auction will not be returned.
PIE AUCTION SPECIAL
Prize money (sections 46 & 47) $10.00; $8.00; $6.00
Donated by Connie Berry in loving memory of John D. Berry
46. Raspberry Pie
47. Pecan Pie
RED MAPLE COUNTRY MARKET SPECIAL
Prize money; $10.00; $8.00; $6.00
Donated by Hollingsworth Family.
48. Strawberry Angel Food Cake with icing (from scratch).
THE FAIR SPECIAL
Prize Money: $10.00; $8.00; $6.00
Donated by Bonnie Colwell in memory of Irwin Colwell
49. Rhubarb Cake For auction.
CAKE AUCTION SPECIAL – displayed in COVERED plastic containers or cake boxes proportioned to the size of the cake. Containers will not be returned.
Prize Money (sections 50 & 51): $10.00; $8.00; $6.00
Donated by Cooper/Durham Fuels – Newtonville
50. Chocolate Cake – 2 layers, chocolate icing, your choice of filling.
51. Banana Cake – 2 layers, your choice of icing and filling.
CHIFFON CAKE SPECIAL
Prize money; $10.00; $8.00; $6.00
Donated by Karen Dunlop and Charles Reid in memory of Ileen Reid
52. Chiffon Cake – made from recipe of your choice.
SHELLEY’S CARROT CAKE SPECIAL
Prize money; $10.00; $8.00; $6.00
Donated by Shelly Etmanskie
53: Iced Carrot Cake – For auction
CHEESECAKE SPECIAL
Prized money $10.00 $8.00 $6.00
Donated by the Anyan family in loving memory of Joan Anyan
54. Baked Cheesecake of your choice (labelled)
COFFEE CAKE SPECIAL
Prize money; $10.00; $8.00; $6.00
Donated by Win Morgan
55. Coffee cake of your choice. For
auction
APPLE CRISP SPECIAL
Baked in 6” foil pan
Prize money; $10.00; $8.00; $6.00
Donated by Rob Reid and family in memory of Bonnie Reid
56. Your favourite apple crisp – one serving
RED MAPLE FARMS SPECIAL
Sponsored by The Hollingsworth Family
Prize money $50.00; $35.00; $15.00
57. Butterscotch pie with meringue from scratch, no pudding mix.
FRIENDLY FOOD PACKAGE
Prize money; $10.00; $8.00; $6.00
Donated by Anne Powell
58. Package to include 3 Tea biscuits, 3 Butter tarts, 3 cookies – attractively arranged.
GLUTEN FREE
Prize money; $10.00; $8.00 $6.00
Donated by Sue DaCosta
59. Gluten Free cookies or squares 3 – uniform size – (2- 2 ½ inches)
MOST POINTS IN 24-59 – CAROL’S SPECIAL
PRIZE VOUCHERS – $25.00, $15.00, $10.00 for Village Bake Shop.
– Donated by The Village Bake Shop, Whitby.
Village Bake Shop Whitby Gift Cards
FOR MEN ONLY
Prize money; $10.00; $8.00; $6.00
Donated by Carol Graham and Betty Lou Locke
60. Favourite Cake – iced. For auction.
FOR YOUTH ONLY – ages up to 15 years old.
Prize money (Sections 61–64)
$9.00; $6.00; $5.00
61. 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.
62. Chocolate chip cookies – 3 – uniform size – 2 – 2 ½ inches round.
Donated by Sue DaCosta
63. Decorated cupcakes – 3 – judged by creativity
Donated by Peter Etmanskie
64. 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 OAAS COMPETITION
Open to youth up to 15 yrs. old as of Dec. 31 st of the current yr. Prize money – $15.00, $10.00, $6.00
65. Eight (8) Chocolate chip cookies on a sturdy plate (no paper plates) in a clear
Ziploc plastic bag. Cookies must be no larger than 2.5 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 OAAS COMPETITION
Prize money – $15.00, $10.00, $6.00
66. 6 (six) butter tarts on a sturdy plate – no paper plates (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 WHOLE CULINARY ARTS SECTION SPECIAL
Classes 1 – 64
Gift certificate for Orono Country Café
** The Grand Champion and Reserve Champion cakes and pieswill be chosen from all 1 st 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
Donated by Connie Berry in loving memory of John D. Berry
RESERVE CHAMPION PIE: $20.00
Donated by Basketful Farms (Tammy Watson)
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
67. 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