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 to be in place by 10:00 am on Thursday. September 7, 2017
  • Exhibits may be brought to Exhibit Hall # 1 on Wednesday September 6h from 6:00 pm to 9:00 pm.
  • Judging will commence on Thursday, September 7th, 2017 at 10:00 AM SHARP.
  • Sunday: Exhibit hall closes in afternoon to prepare for pickup of exhibits.
  • No exhibits to be removed from exhibit building before 4:30 pm Sunday.
  • All prize-winning exhibits must be left on display until 4:30 pm Sunday September 10th
  • 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.
  • 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 on disposable plates or re-sealable plastic bags
  • 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.
  • ONLY ONE ENTRY PER EXHIBITOR PER CLASS.
  • Preteen and Teen competition is now found under the Junior Work

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

Prizes: Sections 1 - 30 Inc 1st: $8 2nd: $7; 3rd: $5

Sections:

  • 1. Loaf of White Bread (not machine bread)
  • 2. Cinnamon Rolls (3)
  • 3. Banana Muffins (3)
  • 4. Blueberry Muffins (3)
  • 5.Chocolate Chip Muffins (3)
  • 6. Carrot/Pineapple Muffins (3)
  • 7. Pumpkin Muffins (3)
  • 8. Tea Biscuits (3)
  • 9. Zucchini Loaf (with raisins)
  • 10. Glazed Lemon Loaf
  • 11. Pumpkin Bread (with or without raisins)
  • 12. Banana Loaf (no nuts)
  • 13. Chocolate Brownies (iced) (no nuts) (3)
  • 14. Butterscotch Brownies (not iced) (3)
  • 15. Date Squares (3)
  • 16. Peanut Butter Cookies (3)
  • 17. Chocolate Chip Cookies (3)
  • 18. Ginger Cookies (3)
  • 19. White Sugar Cookies (rolled) (3)
  • 20. Oatmeal/Raisin Cookies (3)
  • 21. Shortbread Cookies (3)
  • 22. Nanaimo Bars (3)
  • 23. Butter Tart Squares
  • 24. Apple Pie (with spices)
  • 25. Raspberry Pie
  • 26. Blueberry Pie
  • 27. Raisin Pie
  • 28. Strawberry/Rhubarb Pie
  • 29. Pumpkin Pie
  • 30. Any Type Homemade Fudge (With or Without Nuts) (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 - 49 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:

  • 31. Marmalade, (your choice - named)
  • 32. Strawberry Jam, (cooked), (not freezer)
  • 33. Raspberry Jam, (cooked), (not freezer)
  • 34. Zucchini Relish
  • 35. Applesauce (no spices)
  • 36. Your Favourite Jam (named)
  • 37. Red Pepper Jelly
  • 38. Crab Apple Jelly
  • 39. Tomatoes (canned or stewed)
  • 40. Dill Pickles, (cucumber)
  • 41. Bread & Butter Pickles
  • 42. Icicle or Nine-Day Pickles
  • 43. Homemade BBQ Sauce
  • 44. Beet Pickles
  • 45. Chilli Sauce
  • 46. Hot Dog Relish
  • 47. Any Pickle, (not listed) (named)
  • 48. Spaghetti Sauce (no meat)
  • 49. 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 9th at 10:00 am.


Specials

Sections:

50. 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.

Sections:
51. 
Mae Dukelow Memorial Special
Prizes:  1st: $10; 2nd: $8; 3rd: $7
One Layer Banana Cake (iced)

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

53. Ray Mills Memorial Special
Prizes:  1st: $10; 2nd: $8; 3rd: $7
Loaf of Homemade White Bread (made in bread machine)

52. Chocolate Lover’s Special
Prizes:  1st: $10; 2nd: $8; 3rd: $7

Black Bottom Cupcakes (3)  (See recipe below)
8 oz. Cream Cheese at 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
 tsp Baking Soda                                         1 cup Water

  • Mix oil, sugar and vanilla.  Add sifted flour, salt, soda and cocoa alternately with water.  Fill muffin cups 1/2 full, add cheese mixture.  Bake at 350 degrees for 18 – 20 minutes.

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

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

Sections:

 56. 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.

57. Spencerville Home Hardware Special
Prizes:  1st: $25; 2nd: $20; 3rd: $15

Happy 150th Birthday Canada”
Best Decorated 2 layer Chocolate Cake depicting Canada’s Birthday.

Judged 60% on decoration and 40% on taste and texture.  (To be displayed on foil covered cardboard)

58. Spencerville Agricultural Specials
Prizes:  1st: $10; 2nd: $8; 3rd: $7
1.      Your Family’s Favourite Cake (any kind) (8” or 9”)
2.      Your Family’s Favourite Pie (any kind) (9”)
3.      Your Family’s Favourite Cookie
All entries will be judged on appearance, texture and taste.

59. Jean Elizabeth King Memorial Special
Prizes:  1st: $10; 2nd: $8; 3rd: $7
Butter Tarts with Raisins (3)
Winner may be chosen to go on to District Competition

60. Traditional Old Time Special
Prizes:  1st: $10; 2nd: $8; 3rd: $7
Sour Cream Coffee Cake baked in bundt pan and displayed on foil covered cardboard

61. Best Flop in the Show
Prizes:  1st: $4; 2nd: $3; 3rd: $2
Bring something you wanted to exhibit at the Fair but did not turn out

62. GLUTEN-FREE CLASS
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.

63. 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 OF PURCHASE MUST BE ATTACHED

Robin Hood Flour Specials

64. Robin Hood Family Favourite Recipe Baking Contest
Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate

Best Homemade Cake, Muffin or Cake Loaf using Robin Hood Flour in category as selected by the fair. Judging will be based on appearance, taste, texture and recipe creativity. 
RECIPE AND PROOF OF PURCHASE MUST BE ATTACHED

65. Robin Hood Family Best Lunchbox Snack Contest
Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate

Best Family Homemade Cookies, Squares or Bars (3) using Robin Hood Flour. Judging based on appearance, taste, texture and recipe creativity. 
RECIPE AND PROOF OF PURCHASE MUST BE ATTACHED

Bernardin 2017 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.

66. 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..  Judging based on highest accumulated points  or judges choice of Best Home Caning Entry from among qualifiers.
WINNING ENTRY MUST INCLUDE PROOF OF PURCHASE OF SPONSOR’S PRODUCT

67 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

68. 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 Competition
Winning entry based on creativity,  quality of home canned product, perceived value and appropriateness of presentation

69. 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 fair.


 

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