Culinary Arts
Class 76

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

Information for Exhibitors:

  • Please see General Rules and Regulations page 7 & 8.

  • 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 to be in place by 10:00 am on Thursday September 12, 2019.

  • Exhibits may be brought to the Exhibit Hall on Wednesday September 11 from 6:00 pm to 8:00 pm.

  • Judging will commence on Thursday, September 12, 2019 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 15.

  • 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 15. Please Note: EXCEPT FOR ALL THE SPECIALS which still require the entire pie; class 76: sections 24 – 28 now require ONLY one (1) piece of pie.

  • The above mentioned does not apply to Homemade bread, loaves, cookies, muffins, biscuits, squares or cupcakes

  • Changes in sections marked in bold.

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

Please note the following:

  • All food is to be placed on sturdy, disposable plates (the smallest size to fit the entry) in zip-lock bags or plastic bags with ties.

  • 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.

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 (rolls should be separated) (3)

  • 3. Banana Muffins (3)

  • 4. Blueberry Muffins (3)

  • 5. Chocolate Chip Muffins (3)

  • 6. Carrot/Pineapple Muffins (3)

  • 7. Pumpkin/Chocolate Chip Muffins (3)

  • 8. Tea Biscuits (rolled) (3)

  • 9. Zucchini Loaf (with raisins)

  • 10. Lemon Loaf (glazed)

  • 11. Pumpkin Bread (without raisins)

  • 12. Banana Loaf (no nuts)

  • 13. Cherry Nut Loaf

  • 14. Chocolate Brownies (3) (iced, no nuts)

  • 15. Butterscotch Brownies (3)

  • 16. Date Squares (3)

  • 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. Nanaimo Bars (3)

  • 24. Lemon Squares (3)

  • 25. Apple Pie (with spices) (1 piece)

  • 26. Raspberry Pie (1 piece)

  • 27. Blueberry Pie (1 piece)

  • 28. Raisin Pie( 1piece)

  • 29. Strawberry/Rhubarb Pie (1 piece)

  • 30. Any Type of 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 - 50 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. RaspberryJam (cooked, not freezer, some seeds should be removed)

  • 34. Zucchini Relish

  • 35. Grape Jelly

  • 36. Red Pepper Jelly

  • 37. Crab Apple Jelly

  • 38. Peach Jam (plain, cooked, no large chunks)

  • 39. Dill Pickles, (cucumber)

  • 40. Bread & Butter Pickles

  • 41. Icicle or Nine-Day Pickles

  • 42. Tomatoes (canned or stewed)43. Beet Pickles

  • 44. ChilliSauce

  • 45. Hot Dog Relish

  • 46. Any Pickle, (not listed) (named)

  • 47. Spaghetti Sauce (no meat)

  • 48. SalsaSauce(labelifhot)

  • 49. FruitSalsa

  • 50. PickledEggs(6)


"2019" 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 14th commencing at 11:00 am (forming behind the Catholic Church).


Specials

Sections:

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.

Sections:
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 (made in bread machine)

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

Rocky Road Squares (3)  (See recipe below)
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 ox. (57 g) Semi-Sweet Chocolate (melted)

  • Combine butter and crumbs, press in parchment lined 9x13 baking pan.Layer coco- nut, nuts, chocolate chips and marshmallows over crust. Drizzle sweetened con- densed milk evenly over all. Bake at 3500F 25-30 minutes or until golden brown. Remove from oven drizzle with melted Chocolate. Cool.

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. 
I.e. Caramel apple, apple crisp, apple chutney etc.
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: $25; 2nd: $20; 3rd: $15

ButterTartSquares
1/2 Cup Butter                                                  1/4 C. All-purpose Flour
1/3 Cup Brown Sugar (packed)                 3/4 tsp. Baking Powder
1 1/4 Cup All-Purpose Flour                             1/4 tsp. salt
2 Eggs 1 1/2 Cup Raisins
1 Cup Brown Sugar (packed)

Bottom Layer: Crumble first 3 ingredients together in bowl. Press in ungreased 8x8 pan. Bake in 3500 oven for 10 minutes.

Top Layer: Beat eggs and second amount of sugar until light and thick. Add remain- ing ingredients. Stir and spread over bottom layer.
Bake at 3500F for 30 minutes or until center is almost firm.
Cut in squares approx. 2” x 2”.

60. 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.

61. 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

62. Traditional Old Time Special
Note: Display half of the cake on foil-covered cardboard base, in clear plastic bag.
Prizes:  1st: $10; 2nd: $8; 3rd: $7

Cour Cream Coffee Cake (Bundt Pan)
Combine Topping: Sift Together
1/4 Cup Brown Sugar 2 Cups All-Purpose Flour
1 tsp. Cinnamon 1 tsp. Baking Soda
1/2 C. Chopped Nuts 1/4 tsp. salt

Mix Together (beat with electric mixer)
1/2 C. Butter or Margarine 1 Cup Sour Cream
1 Cup sugar (1/2 Brown, 1/2 White) 1 tsp. Vanilla
2 eggs

Combine dry ingredients with above mixture butter, sugar, eggs, sour cream & vanilla. Put half the dough in ungreased pan. Sprinkle over half the topping. Spread remainder of batter on top. Sprinkle with balance of topping. Bake @ 3250F for approx. 50 mins.

63. 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

64. 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 2019

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.

65. Crisco Family Favourite Recipe Baking Contest
Prizes: 1st $25.00 Product Certificate; 2nd $10.00 Product Certificate\

Best Homemade Carrot/ Pineapple Muffins (3) using Crisco as selected by the fair.  Judging will be based on appearance, taste, texture and recipe creativity. 

WINNING ENTRY MUST INCLUDE RECIPE AND PROOF OF PURCHASE OF SPONSOR TO QUALIFY

Robin Hood Flour Specials

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

Best Homemade Glazed Lemon Loaf using Robin Hood Flour in category as selected by the fair.  Judging will be based on appearance, taste, texture and recipe creativity. 

WINNING ENTRY MUST INCLUDE RECIPE AND PROOF OF PURCHASE OF SPONSOR TO QUALIFY

67. 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 2019 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.

68. 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

69. 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

70. 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

71. Bernardin Snap Lid/Mason Jar Creative Craft Award
Prizes:
 1st: $20 Gift Certificate Plus Rosette Prize Ribbon

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

ONLINE - September 10, 2019
ENTRY FORM – September 7, 2019

$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

2019 Cattle, Sheep & Goats
2019 Junior Work & Home Craft
2019 Poultry & Small Animal
2019 Horse Show

For more info contact: info@spencervillefair.ca