culinary arts
Coordinator: Kathryn Connell, Kathryn_Connell@hotmail.com
Information for Exhibitors:
Please see General Rules and Regulations
All Exhibitors are required to register under their own name not the name of their business or farm. Such entries will be disqualified for judging.
Fair share is 20% off prize money
Exhibits are to be in place by 10:00 am on Thursday, September 7, 2023.
Exhibits may be brought to the Exhibit Hall on Wednesday, September 6 from 6:00 pm to 8:00 pm or Thursday morning September 7 between 8 am and 10 am.
Judging will commence on Thursday, September 7, 2023, at 10:00 am sharp.
The doors to the Exhibit building will be closed Sunday at 4 pm to allow the committee time to organize the exhibits for dispersal. Doors will re-open again at 4:30 pm. Thank you for your patience & understanding.
All prize-winning exhibits must be left on display until 4:30 pm Sunday, September 10.
Unclaimed exhibits become the property of the Spencerville Agricultural Society after 5:30 pm on Sunday.
Due to health rules and regulations, food can not be sold on Sunday, September 10.
Changes or new sections are marked bold.
Please Note: Sections 1-30 require ONLY one (1) piece of pie & ONLY half (1/2) a loaf.
ALL OF THE SPECIALS require HALF (1/2) a pie/cake; class 76: sections 51 – 64.
Please note the following:
ALL ITEMS EXCEPT LOAVES OF BREAD MUST BE DISPLAYED ON STURDY, DISPOSABLE PLATES AND PLACED IN CLEAR ZIP-LOCK BAGS OR PLASTIC BAGS WITH TIES AND NOT SARAN WRAP.
Only 8” or 9” cakes will be accepted unless otherwise indicated.
All squares should be approx. 1.5” x 1.5”.
Please attach entry tags on the outside of the plastic bags.
Muffins and cupcakes must not be on paper.
Only one entry per exhibitor per class.
Hint: All new tin foil pans and plates should be tempered at 400* for AT LEAST 10 minutes prior to being used.
CLASS 76 [CULINARY]:
Prizes: Sections 1-30: 1st: $8; 2nd: $7, 3rd: $5
" All prize money DOUBLED THANKS to the generosity of an Anonymous Donor”
Sections:
1. Loaf of White Bread (not machine bread – half loaf)
2. Cinnamon Rolls (rolls should be separated and iced) (3)
3. Dinner Rolls (3)
4. Scones (any variety) (3)
5. Banana Muffins (3)
6. Blueberry Muffins (3)
7. Chocolate Chip Muffins (3)
8. Pumpkin/Chocolate Chip Muffins (3)
9. Boston Cream Pie Cupcakes (2)
10. Lemon Poppy Seed Loaf (glazed – half loaf)
11. Pumpkin Bread (without raisins – half loaf)
12. Banana Loaf (no nuts – half loaf)
13. Corn Bread (3 x 3”squares)
14. Chocolate Brownies (iced, no nuts) (3)
15. Butterscotch Brownies (3)
16. Apple Fritter Bread (half loaf)
17. Peanut Butter Cookies (3)
18. Chocolate Chip Cookies (3)
19. Ginger Cookies (3)
20. White Sugar Cookies (rolled) (3)
21. Oatmeal Raisin Cookies (3)
22. Shortbread Cookies (3)
23. Rice Pudding – single serving
24. Jam Cookies (3)
25. Apple Pie (with spices) (1 piece)
26. Boston Cream Pie (1 piece)
27. Lemon Meringue Pie (1 piece)
28. Raisin Pie (1 piece)
29. Strawberry/Rhubarb Pie (1 piece)
30. Mini Cheesecakes (Topping of your choice) (3 pieces)
PRESERVES AND CANNING
No wax on jellies or jams. All pickles and preserves can be exhibited in either 500 ml or 250 ml (pint) jars. Jams and Jellies may also be shown in 125 ml jars.
ALL JARS MUST BE PROPERLY SEALED, OR THE ENTRY WILL NOT BE JUDGED. ONLY NEW LIDS AND SCREW TOPS SHOULD BE USED.
Entry tags on pickles, jams and jellies must be fastened to jars, not lids.
Only one entry per exhibitor per section.
Prizes: Sections 31 – 50 Inc.1st: $6; 2nd: $5; 3rd: $4
Sections:
31. Strawberry Jam (cooked, not freezer)
32. Raspberry Jam (cooked, not freezer, some seeds should be removed)
33. Peach Jam (plain, cooked, no large chunks)
34. Apple Butter
35. Red Pepper Jelly
36. Crab Apple Jelly
37. Dill Pickles (cucumber)
38. Bread & Butter Pickles
39. Nine-Day Pickles
40. Beet Pickles
41. Corn Relish
42. Zucchini Relish
43. Hot Dog Relish
44. Chilli Sauce
45. Any Pickle (not listed) (named)
46. Spaghetti Sauce (no meat)
47. Salsa Sauce (label if hot)
48. Pickled Carrots
49. Pickled Beans
50. Pickled Eggs (6)
2023 “STAR BAKER” OF THE FAIR
Winner of the Most Points in Culinary Arts, Class 76, sections 1 to 50.
Prize: 1st$40
The Culinary Arts Committee would like the “Star Baker” to participate in the parade on Saturday, September 9 commencing at 11:00 am (forming behind the Catholic Church).
SPECIALS
51. Fair Presidents Special - Coconut Cream Pie - half a pie
Prizes: 1st: $10; 2nd: $8; 3rd: $7
52. Mae Dukelow Memorial Special - One Layer Banana Cake (iced) - half a cake
Sponsored by: The Dukelow Family
Prizes: 1st: $10; 2nd: $8; 3rd: $7
53. Chocolate Lover’s Special – Rocky Road Squares (3) - See recipe below
Sponsored by: The Connell Family
Prizes: 1st: $10; 2nd: $8; 3rd: $7
Combine butter and crumbs, and press in a parchment-lined 9x13 baking pan. Layer co- coconut, nuts, chocolate chips and marshmallows over the crust. Drizzle sweetened condensed milk evenly overall. Bake at 3500F for 25-30 minutes or until golden brown. Remove from oven and drizzle with melted Chocolate. Cool.
1⁄4 cup butter, melted
1 pkg. (300 g) Semi-Sweet Chocolate Chips
1 1⁄2 Graham Wafer Crumbs
1 1⁄2 C. Miniature Marshmallows
1 1⁄2 C. Flaked Coconut
1 Can Sweetened Condensed Milk
1 1⁄2 C. Chopped Nuts
2 oz. (57 g) Semi-Sweet Chocolate (melted)
54. Lois Burnie Memorial Special - Maple Cream Fudge (4 pieces)
Sponsored by: The Burnie Family
Prizes: 1st: $10; 2nd: $8; 3rd: $7
55. Cleary Special - Jar of Icicle Pickles
Sponsored by: The Cleary Family
Prizes: 1st: $8; 2nd: $7; 3rd: $5
56. Walter Froom Memorial Special - Make your favourite apple recipe or apple treat. I.e. Caramel apple, apple crisp, apple chutney etc.
Sponsored by: Wenbro Hobby Shop
Prizes: 1st: $10; 2nd: $8; 3rd: $7
57. Spencerville Home Hardware Special - Butter Tart Squares (3) – Recipe below
Sponsored by: The Spencerville Home Hardware
Prizes: 1st: $25; 2nd: $20; 3rd: $15
Bottom Layer: Crumble the first 3 ingredients together in a bowl. Press in an ungreased 8x8 pan. Bake in 3500 ovens for 10 minutes.
Top Layer: Beat eggs and the second amount of sugar until light and thick. Add remaining ingredients. Stir and spread over the bottom layer.
Bake at 3500F for 30 minutes or until the centre is almost firm.
Cut in squares approx. 2” x 2”.
1⁄2 Cup Butter
1/3 Cup Brown Sugar (packed)
1 1⁄4 Cup All-Purpose Flour
2 eggs
1 cup Brown Sugar (packed)
1⁄4 C. All-purpose Flour
3⁄4 tsp. Baking Powder
1⁄4 tsp. salt
1 1⁄2 Cup Raisins
58. Spencerville Agricultural Specials - All entries will be judged on appearance, texture, and taste.
Prizes: 1st: $10; 2nd: $8; 3rd: $7
58.1 Your Family’s Favourite Cake (any kind) (half of an 8” or 9”)
58.2 Your Family’s Favourite Pie (any kind) (half of a 9”)
58.3 Your Family’s Favourite Cookie (any kind) (4 on a plate)
59. Jean Elizabeth King Memorial Special - Butter Tarts with Raisins (3)
Sponsored by: The King Family
Prizes: 1st: $10; 2nd: $8; 3rd: $7
The winner may be chosen to go on to District Competition.
60. Traditional Old Time Special - Sour Cream Coffee Cake (Bundt pan) – recipe below.
Note: Display a quarter of the cake in clear plastic bag.
Sponsored by: The Herweyer Family
Prizes: 1st: 10; 2nd: $8; 3rd: $7
Combine dry ingredients with the above mixture of butter, sugar, eggs, sour cream & vanilla. Put half the dough in an ungreased pan. Sprinkle over half the topping. Spread remainder of batter on top. Sprinkle with the balance of topping. Bake @ 3250F for approx. 50 mins.
Combined Topping
1⁄4 Cup Brown Sugar
1 tsp. Cinnamon
1⁄2 C. chopped Nuts
Sift Together
2 cups All-Purpose Flour
1 tsp. Baking Soda
1⁄4 tsp. salt
Mix Together (beat with an electric mixer)
1⁄2 cup Butter or Margarine
1 cup Sour Cream
1 cup Sugar (1⁄2 Brown, 1⁄2 White)
1 tsp. Vanilla
2 eggs
1 tsp. Cinnamon
61. I LOVE MILK Special - Chocolate Mousse - Single Serving
Note: Judging will be 50% on taste and 50% on presentation
Sponsored by: The Grenville Dairy Producers.
Prizes: 1st: $20, 2nd: $15, 3rd: $10
62. I LOVE MILK Special - New York Style Cheesecake - a quarter of a round 8”, 9”, 10”
Note: Judging will be 50% on taste and 50% on presentation
Sponsored by: The Grenville Dairy Producers.
Prizes: 1st: $25, 2nd: $20, 3rd: $15]
63. Best Flop in the Show
Bring something you wanted to exhibit at the Fair but did not turn out.
Prizes: 1st: $5
64. Gluten-Free Class
64.1 Any Fruit Pie (baked) – Gluten-Free
64.2 Cake of your choice (9”) – Gluten Free
64.3 Muffins (your choice) (3) – Gluten Free
64.4 Cookies (your choice) (3) – Gluten-Free
Prizes: Section 64.1 & 64.2: 1st: $12; 2nd: $10; 3rd: $8
Prizes: Section 64.3 & 64.4: 1st: $8; 2nd: $7; 3rd: $5
COUNTY FAIR BAKING CONTEST “2023”
Be sure to visit our Sponsor’s Websites for helpful hints and plenty of recipe ideas to assist you in baking/canning your prize-winning products.
Bernardin: www.bernardin.ca
All entrants in the contests must submit entries that were made using the Sponsor’s product.
A product label MUST accompany each entry, as proof of purchase.
All entries will be judged on appearance, texture, the creativity of the recipe, and presentation.
The decision of the Fair Judge(s) will be final.
The first and second place winners’ names and addresses must be submitted.
All first-place winners must submit a recipe and proof of purchase of sponsor product to qualify, photograph, and sign a release form giving permission to the sponsors for use of the winner’s name, recipe, and/or photograph in any other advertising or publicity without payment
For Recipes and Helpful Hints on Home Canning visit www.bernardin.ca.
All entrants in the contest must submit entries that were made using the Bernardin product.
Use of Bernardin Mason Jar/Snap lid must accompany each entry, as proof of purchase.
Bernardin Jam/Jelly award requires a Bernardin Pectin package as proof of purchase.
All entries will be judged on appearance, texture, the creativity of the recipe, and presentation.
The decision of the Fair Judge(s) will be final.
All first-place winners must submit proof of purchase of the sponsor’s product, a photograph for the gift pack competition, itemized description/cost, and a signed release form giving the sponsor (Bernardin) permission to use, without payment, the winner’s name and/or photograph in any other advertising or publicity.
65. BernardinBestHomeCanningAward
Prize: 1st: $30 Gift Certificate Plus Rosette Prize Ribbon
Fair’s Best Home Canning entry submitted in a Bernardin Mason Jar and Snap Lid as selected from Sec. 31-50. Judging based on the highest accumulated points or judges’ choice of Best Home Caning Entry from among qualifiers.66. Bernardin Jam/Jelly Award
Prize: 1st: $20 Gift Certificate Plus Rosette Prize Ribbon
Best Jam/Jelly in sections 31-37, using Bernardin pectin. Judging will be based on appearance, taste, texture, and recipe creativity. WINNING ENTRY MUST INCLUDE PROOF OF PURCHASE OF BERNARDIN.67. Bernardin Gift Pack Competition
Prize: 1st: $20 Gift Certificate Plus Rosette Prize Ribbon
Best Gift Pack submitted using Bernardin Mason Jar and Snap Lid as selected by the fair. Winning entry based on creativity, quality of home-canned product, perceived value, and appropriateness of presentation.
Note: Gift packs “need not be in baskets; in fact, we encourage entrants to be creative with their presentation thus the category name – Gift Pack Competition”68. BernardinSnapLid/MasonJarCreativeCraftAward
Prize: 1st: $20 Gift Certificate Plus Rosette Prize Ribbon
Best Decorative or Functional homemade craft made using a Bernardin Mason Jar(s) and/or 2-piece Snap Lid as selected by the fair.
FOR RECIPES AND HELPFUL HINTS ON HOME CANNING BE SURE TO VISIT
www.bernardin.ca