Culinary Arts
Class 76

Committee: Carol Butcher 613-658-2437 and Barb Roddick

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.
  • Entry fee 20% off prize money
  • Exhibits may be brought to Exhibit Hall # 1 on Wednesday September 7h from 6:00 pm to 9:00 pm.
  • Exhibits to be in place by 10:00 am on Thursday. September 7th, 2016
  • Judging will commence on Thursday, September 7th, 2017 at 10:00 AM SHARP.  
  • All prize-winning exhibits must be left on display until 4:30 pm Sunday, September 11th.
  • No exhibits to be removed from exhibit building before 4:30 pm Sunday
  • Unclaimed exhibits become the property of the Spencerville Agricultural Society after 5:30 PM on Sunday, September 11th.
  • Due to health rules and regulations, food can not be sold on Sunday, September 10th .
  • Entrants to bring a whole pie and/or cake. Judging is now done on one (1) piece of pie and one (1) piece of cake
  • This piece will then be removed & placed on a paper plate for judging.
  • After judging the entrants have two choices: they can either remove the remaining food by 4:00 pm on Thursday September 7th or sign a form allowing the committee to donate that article to the Tea Room being hosted by the Spencerville Agricultural Society on Friday and Saturday.
  • These changes DO NOT apply to: Homemade bread, loaves, cookies, muffins, biscuits, squares or cupcakes.These changes DO NOT apply to : Homemade bread, loaves, cookies, muffins, biscuits, squares or cupcakes.
     

All prize money in EACH SECTION of this CLASS will be DOUBLED for 2017 due to the generosity of an Anonymous Donor.  

Please note the following:

  • All food is to be displayed in re-sealable plastic bags on disposable plates. 
  • 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 IN PAPERS.
  • 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 CANNOT 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 CLASS.

Hint: All new tin foil pans and plates should be tempered at 400* for AT LEAST 10 minutes prior to using .

Prizes: Sections 1 - 29 Inc 1st: $8 2nd: $7; 3rd: $5

Sections:

  • 1. Loaf of White Bread (not machine bread)
  • 2. Loaf of 60% Whole Wheat Bread (to include recipe)
  • 3. Cinnamon Rolls (3)
  • 4. Banana Muffins (3)
  • 5. Blueberry Muffins (3)
  • 6. Bran Muffins (with raisins) (3)
  • 7. Carrot/Pineapple Muffins (3)
  • 8. Pumpkin Muffins (3)
  • 9. Tea Biscuits (3)
  • 10. Zucchini Loaf (with raisins)
  • 11. Glazed Lemon Loaf
  • 12. Pumpkin Bread (with or without raisins)
  • 13. Cherry Bread (without nuts)
  • 14. Banana/Nut Loaf
  • 15. Brownies (iced) (no nuts) (3)
  • 16. Date Squares (3)
  • 17. Peanut Butter Cookies (3)
  • 18. Ginger Cookies (3)
  • 19. White Sugar Cookies (3)
  • 20. Oatmeal/Raisin Cookies (3)
  • 21. Lemon Squares (3)
  • 22. Butter Tart Squares (3)
  • 23. Apple Pie (with spices)
  • 24. Raspberry Pie
  • 25. Blueberry Pie
  • 26. Raisin Pie
  • 27. Strawberry/Rhubarb Pie
  • 28. Pumpkin Pie
  • 29. Black Bottom Cupcakes (3) (See recipe below)
    • 8 oz. Cream Cheese (room temp) 
    • 1/3 cup White Sugar
    • 1 cup Semi-Sweet Chocolate Chipits
    • Blend first 2 ingredients. Fold in chips and set aside
    • 1 1/2 cup Flour 1/3 cup Vegetable Oil
    • 1/8 tsp salt 1 cup White Sugar
    • 1/4 cup Cocoa 1 tsp. Vanilla
    • 1 tsp Baking Soda 1 cup Water
    • Mix oil, sugar and vanilla then add sifted flour, salt, soda and cocoa alternately with water. Fill muffin cups 1/2 full, add teaspoon of cheese mixture. Bake at 350 degrees for 18 - 20 minutes.

Prizes: Sections 30 - 48 Inc.1st: $6; 2nd: $5; 3rd: $4

All entries will be accepted in 500 or 250 ml jars with no wax. All lids and screw tops should be new.

Sections:

  • 30. Marmalade, (your choice - named)
  • 31. Strawberry Jam, (cooked), (not freezer)
  • 32. Raspberry Jam, (cooked), (not freezer)
  • 33. Zucchini Relish
  • 34. Applesauce (no spices)
  • 35. Your Favourite Jam (named)
  • 36. Red Pepper Jelly
  • 37. Crab Apple Jelly
  • 38. Tomatoes (canned or stewed)
  • 39. Dill Pickles, (cucumber)
  • 40. Bread & Butter Pickles
  • 41. Icicle or Nine-Day Pickles
  • 42. Homemade BBQ Sauce
  • 43. Beet Pickles
  • 44. Chilli Sauce
  • 45. Hot Dog Relish
  • 46. Any Pickle, (not listed) (named)
  • 47. Spaghetti Sauce (no meat)
  • 48. Salsa Sauce (mild)

"2017" Bake Queen/King of the Fair

Winner of Most Points in Culinary Arts, Class 76. Sec 1 - 48 incl. 
1st: $40

The Culinary Arts Committee would like the Bake Queen/King to participate in the parade on Saturday September 10th at 10:00 am.


Specials

Sections:

49. Pre-Teen Specials - Ages 9 - 12
Prizes: 1st: $8; 2nd: $7; 3rd: $5

  • 1. Rice Krispie Squares (3)
  • 2. Chocolate Chip Cookies (3)
  • 3. Butterscotch Confetti Squares (3) (see recipe below)
    •  1/4 Cup Butter
    • 1 cup Butterscotch Chipits
    • 1/2 cup Peanut Butter
    • Small bag Miniature Coloured Marshmallows
    • Melt butter, peanut butter and chips in microwave. Cool slightly add marshmallows and stir well. Put in pan with wax paper and refrigerate. 

50. Teen Specials
Prizes: 
1st: $8; 2nd: $7; 3rd: $5

  • 1. Peanut Butter Cookies (3)
  • 2. Magic Cookie Bars (3) (see recipe below)
  • 3. No - Bake Mars Bars Squares (3) (see recipe below)

No-Bake Mars Bars Squares

  • Base:  4 Mars Bars                                   
  • 1/2cup Butter/Margarine
  • 3 cups Rice Krispies
  • Topping:  1 cup Chocolate Chipits           
  • 1/4 cup Butter/Margarine
  • Melt Mars Bars in saucepan over medium heat, stirring constantly. Once melted, remove from heat and stir in Rice Krispies. Put in greased 9 x 9pan and pat down. Melt chocolate chipits and butter in separate pan over medium heat stirring constantly. Pour over the base spread evenly. Cool and cut in squares.

Magic Cookie Bars

  • 1/2 cup Butter                                         
  • 1 1/4 cups Flaked Coconut (packed)
  • 1 1/2cups Graham Wafer Crumbs    
  • 1 can Condensed Milk           
  • 1 cup Semi-Sweet Chocolate Chipits
  • 1 cup chopped Nuts (walnuts/pecans)
  •  Preheat oven to 350 degrees.  In 9 X 13 pan melt butter.  Sprinkle crumbs over butter.  Mix together and press down.  Sprinkle with chipits, then coconut and nuts.  Cover with Condensed Milk.  Bake 25 – 30 minutes or until lightly browned.  Cut into squares.

 

51. Fair Presidents Special
Prizes: 1st: $10; 2nd: $8; 3rd: $7

Chocolate Chip Zucchini Cake ( See recipe below) 

  • 1 3/4 cup White Sugar 2 1/2 cups Flour
  • 1/2 cup Butter/Margarine 4 tbsp. Cocoa
  • 1/2 cup Oil 1 tsp. Baking Soda
  • 2 eggs 1/2 tsp. Cinnamon
  • 1 tsp. Vanilla 1/2 tsp. Salt
  • 1/2 cup Sour Milk or Sour Cream 1/2 cup Chocolate Chipits
  • 2 cups Shredded Zucchini
  • Cream butter/margarine, add sugar and oil. Add eggs, vanilla, sour milk/cream. 
  • Sift dry ingredients and add to creamed mixture. Stir in Zucchini. Pour into 9 x 13 pan and sprinkle with Chipits. Bake at 350 degrees 40 - 45 minutes. Cool and ice.

52. Mae Dukelow Memorial Special
Prizes: 1st: $10; 2nd: $8; 3rd: $7
One Layer Banana Cake (iced)

53. Eleanor Mills Memorial Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
One-Layer Carrot Cake with Cream Cheese Frosting

54. Ray Mills Memorial Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
Loaf of Homemade White Bread (no bread machine)

55. Chocolate Lover's Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
2 Different Kinds of Squares made with Chocolate (4 )

56. Lois Burnie Memorial Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
Maple Cream Fudge (4 pieces)

57. Cleary Special
Prizes:
 1st: $8; 2nd: $7; 3rd: $5
One-pint sealer of Blackberry Jam

58. Walter Froom Memorial Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
Your Favourite Dessert made with Apples. To be displayed in disposable pan. Judging will be based on appearance, taste and texture. Recipe to be attached.

59. Spencerville Home Hardware Special
Prizes:
 1st: $20; 2nd: $15; 3rd: $10
Your Favourite Cheesecake (baked) in 9`` springform pan. 
To be displayed on foil covered cardboard

60. Spencerville Agricultural Specials
Prizes: 1st: $10; 2nd: $8; 3rd: $7

  • 60.1. Your Family's Favourite Cake (any kind) (8" or 9")
  • 60.2. Your Family's Favourite Pie (any kind) (9")
  • 60.3. Your Family's Favourite Cookie

All entries will be judged on appearance, texture and taste.

61. Jean Elizabeth King Memorial Special
Prizes: 
1st: $10; 2nd: $8; 3rd: $7
Butter Tarts with Raisins (3)

62. Traditional Old Time Special
Prizes:
 1st: $10; 2nd: $8; 3rd: $7

Queen Elizabeth Cake with Boiled Icing (9" displayed on foil covered cardboard)

63. Any Cake using a mix as a starter in pan if necessary. 
Prizes:
 1st: $10; 2nd: $8; 3rd: $7
Please include recipe.

64. Best Flop in the Show
Prizes:
 1st: $4; 2nd: $3; 3rd: $2
Bring something you attempted, but did not turn out

65. GLUTEN-FREE CLASS
Generously sponsored by Michael Mazur
 

Prizes Section 1 & 2: 1st: $12; 2nd: $10; 3rd: $8
Prizes Section 3 & 4: 1st: $8; 2nd: $7; 3rd: $5

  • 1. Any Fruit Pie (baked) - Gluten-Free
  • 2. Cake of your choice (9") - Gluten Free
  • 3. Muffins (your choice) (3) - Gluten Free
  • 4. Cookies (your choice) (3) - Gluten-Free

Country Fair Baking Contest 2017

Be sure to visit our Sponsors Websites for helpful hints and plenty of recipe ideas to assist you in baking/canning your prize winning products. 

Bernardin: www.bernardin.ca
Robin Hood Flour: www.robinhood.ca
Crisco: www.criscocanada.com

  • 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, creativity of recipe and presentation.
  • Decision of the Fair Judge(s) will be final.
  •  First and second place winner’s name and address must be submitted.
  • All first place winners must submit recipe, proof of purchase, photograph and signed 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.

66. Crisco Family Favourite Recipe Baking Contest

Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate

Best Homemade Muffins, Tarts or Pie using Crisco as selected by the fair. Judging will be based on appearance, taste, texture, and recipe creativity. Recipe and Proof or Purchase must be Attached.

Robin Hood Flour Specials

67. Robin Hood Family Favourite Recipe Baking Contest

Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate

Best Homemade Muffins, Tarts or Pie using Crisco as selected by the fair. Judging will be based on appearance, taste, texture, and recipe creativity. Recipe and Proof or Purchase must be Attached.

68. Robin Hood Family Best Lunchbox Snack Contest

Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate

Best Homemade Muffins, Tarts or Pie using Crisco as selected by the fair. Judging will be based on appearance, taste, texture, and recipe creativity. Recipe and Proof or Purchase must be Attached.

Bernardin 2016 Home Canning Awards

For Recipes and Helpful Hints on Home Canning Visit www.bernardin.ca

  • All entrants in the contest must submit entries that were made using Bernardin product.
  • Use of Bernardin Mason Jar/Snap lid must accompany each entry, as proof of purchase.
  • Bernardin Jam/Jelly award requires Bernardin Pectin package as proof of purchase.
  • All entries will be judged on appearance, texture, creativity of recipe and presentation.
  • Decision of the Fair Judge(s) will be final.
  • All first place winners must submit proof of purchase, photograph for gift pack competition, itemized description/cost and 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.

69. Bernardin Best of Show Award
Prizes: 
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 by the fair.. 
WINNING ENTRY MUST INCLUDE PROOF OF PURCHASE OF SPONSOR'S PRODUCT

70. Bernardin Jam/Jelly Award
Prizes:
 1st: $20 Gift Certificate Plus Rosette Prize Ribbon
Best Jam/Jelly using Bernardin pectin as selected by the fair.. Judging will be based on appearance, taste, texture and recipe creativity. 
WINNING ENTRY MUST INCLUDE PROOF OF PURCHASE OF SPONSOR'S PRODUCT

71. Bernardin Gift Pack Competition
Prizes:
 1st: $20 Gift Certificate Plus Rosette Prize Ribbon
Best Gift Pack submitted using Bernardin Mason Jar and Snap Lid as selected by the fair. 
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 Competiton " 
Winning entry based on creativity, taste and quality of home canned product, perceived value and appropriateness of presentation.

72. Bernardin Snap Lid/Mason Jar Creative Craft Award
Prizes:
 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 judges.

 

Attention All Exhibitors!

Deadline for Entries September 2nd, 2017

$1.00 late entry fee per item applicable after deadline | Late entry fees for livestock noted in the livestock section

Online Entries

Click Here for the Exhibitor Login

All prize money doubled indefinitely!!

Download Entry Forms

2017 Cattle, Sheep & Goats Entry Form 
2017 Home Craft Entry Form
2017 Poultry & Small Animal Entry Form
2017 Horse Entry Form

MANDATORY PROOF OF 2017 NEGATIVE COGGINS TEST IS REQUIRED WITH EACH AND EVERY HORSE ENTRY

For more info contact: info@spencervillefair.ca