≈CULINARY ARTS≈
SECTION C
CHAIRPERSONS
Sandy Evans (905) 852-5092
Jacki Sweet (905) 852-5267
- Read general rules for Homecraft Building.
- Exhibitors must product a DUPLICATE entry list when claiming exhibits.
- NO commercial mixes to be used unless specified.
- All breads to be baked in rectangular pans.
- All cakes to be shown on foil covered boards.
- Biscuits, muffins, buns, cookies, tarts and squares to be places on disposable plates – 7” maximum size, unless otherwise stated.
- All pies, except, those in the apple pie contest to be displayed on 4 inch foil pie plates. Plates are available at no charge at the Uxbridge Town Office and the Uxbridge Public Library.
- Place all baking entries in a clear plastic bag with entry tag secured to bag.
CULINARY ARTS SPECIALS
- CLASSIC AMUSEMENTS APPLE PIE SPECIAL
Chairperson: Jacki Sweet (905) 852-5267
(For Apple Pie Auction – min. bid $5.00)
Prizes: $50.00, $25.00, $10.00
8” or 9” Double Crust Apple Pie. Each pie admits one adult free to the Fair. Please bring entry to the office at the Uxbridge Fair, SATURDAY MORNING BY 12 NOON FOR JUDGING. All pies become the property of the Uxbridge Fair Board and will be auctioned off by silent bidding throughout the day (until 4 pm in the Homecraft building). Bid participants must contact the Fair Office (905) 852-7745 between 5 pm and 6 pm on Saturday September 7th to arrange pie pick-up. Highest bid will receive the first-prize winning pie, etc. Proceeds from the pie auction are donated to the Loaves and Fishes Food Bank.
THE FOLLOWING CLASSES ARE JUDGED THURSDAY EVENING.
CAKES
All 8’ or 9” cakes are to be one layer only to minimize waste.
2. ZEHRS MARKETS SPECIAL
Prizes: $10.00, $5.00, $5.00
Any Pound Cake – ½ loaf
3. THE MEAT MERCHANT SPECIAL
Prizes: $10.00, $5.00, $5.00
Any 8” or 9” Chocolate Cake, iced
4. BREDIN’S BAKERY SPECIAL
Prizes: $10.00, $5.00, $5.00
Any 8” or 9” Banana Cake, iced
5. THE TIN MILL SPECIAL
Prizes: $10.00, $5.00, $5.00
Any 8″ or 9″ Carrot Cake, iced
6. DIRECTORS’ SPECIAL
Prizes: $10.00, $5.00, $5.00
Any Zucchini Chocolate Cake, iced
CLASSIC AMUSEMENTS SPECIALS
(First Prize winners becomes the property of the Uxbridge Fair Board.)
Prizes: $25.00, $15.00, $10.00
7. Raspberry tarts – 4
8. Butter tarts – 4
PIES
Sponsored by THE TIN MILL
*REMINDER * To minimize food waste all pies, except those in the Apple Pie Special Contest, to be displayed on 4 inch foil pie plates. Plates are available at no charge at the Uxbridge Town Office and the Uxbridge Public Library.
Prizes: $10.00, $5.00, $5.00
Handy Hint – Pies bake better if foil plate is placed in 450 degree oven for 10 minutes.
9. Peach Pie – 2 crusts
10. Cherry Pie – 2 crusts
11. Rhubarb Pie – 2 crusts, not custard
12. Any other pie – 2 crusts (not requiring refrigeration).
CHAMPION AND RESERVE ROSETTES WILL BE AWARDED FOR BEST CAKES AND PIES
YEAST BREADS
Prizes: $5.00, $4.00, $3.00, $2.00
13. O.A.A.S. SPECIAL
60% Whole Wheat Bread Competition – loaf pan size 8’ x 4’ x 3”, ½ loaf placed in a plastic bag that will close. First Prize will be eligible to compete in the District 4 Annual Meeting (whole wheat) see below
RULES
1. Bread entry must be solely made by the person entering the competition.
2. The entrant must have won the 60% Whole Wheat Bread Competition at the local Fair/Exhibition to be eligible to enter the District Competition.
3. The entrant must have won the District Competition to be eligible to enter the Ontario Association of Agricultural Societies Competition at the convention in February 2014. The Convention winner will become the OAAS Ontario Bread Baker Champion for the year.
4. In the case where the District winner is unable to send an entry to the convention, then the 2nd prize district winner will be eligible to enter.
5. Pan size: (these are the measurements for the top of the pan that must be used for the final Convention Competition) Minimum size: 8″ x 4″ x 2 1/2″ (20 cm x 10 cm x 7cm) Maximum size – 9″ x 5″ x 3″ (23 cm x 13 cm x 7.5 cm)
6. A full loaf of 60% whole wheat bread is required to be shown.
7. District winners must send their recipe and the signed “consent to publish” form with entry to the convention.
8. Exhibit (loaf of bread) must be in a clean, clear, plastic bag, tagged with the exhibitor’s name, address, and District represented using the entry tag provided.
9. Entries will be received at the Convention, according to the convention schedule. Judging will commence at 9:30 a.m. Bread will be judged according to OAAS Homecraft Judging Standards.
Provincial Prize Money – 1st $50.00 2nd – $30.00 3rd – $20.00
14. Loaf homemade bread, white – ½ loaf
15. Loaf homemade bread, whole wheat or multigrain – ½ loaf
16. Loaf homemade bread, white, prepared and baked in a bread making machine – ½ loaf
17. Loaf homemade bread whole wheat or multigrain prepared and baked in a bread making machine – ½ loaf
18. Any cheese bread made by hand or with a bread maker – ½ loaf
19. Cinnamon buns – 4
QUICK BREADS
Prizes: $5.00, $4.00, $3.00, $2.00
Muffins – no liners to be used
20. Blueberry muffins – 3
21. Carrot Pineapple muffins – 3
22. Banana muffins – 3
23. Apple muffins – 3
24. Cereal muffins – 3
25. Any Fruit Scone – 3
26. Lemon Poppy Seed loaf – ½ loaf
27. Cranberry Orange loaf – ½ loaf
COOKIES, SQUARES AND CANDY
Prizes: $5.00, $4.00, $3.00, $2.00
28. Oatmeal Cookies – 4
29. Baked Cereal Bars – 4
30. Chocolate Chip Cookies without nuts – 4
31. Date Squares – 4
32. Lemon Squares – 4
33. Chocolate Brownies – 4
34. Butter tart Squares – 4
35. Fudge, any variety – 4
36. Chocolate bark, any variety – 4
37. Haystacks – 4
38. Almond Toffee Bars – 4 – recipe follows
Almond Toffee Bars
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp vanilla
2 eggs
1/2 cup butter or margarine
2 cups packed brown sugar
Heat oven to 350F. Combine flour and baking powder; set aside. Melt butter in large saucepan. Remove from heat; blend in sugar. Beat in eggs and vanilla. Stir in dry ingredients. Spread batter in 9″ x 13″ greased baking pan. Bake 20 minutes. Spread Crunchy Topping evenly over surface. Bake 15 minutes longer. Cool. Cut into bars.
Crunchy Topping
1/4 cup butter
1/3 cup sugar
1/3 cup corn syrup
2 tbsp water
1/4 tsp salt
1 1/2 cups sliced almonds
Melt butter in a small saucepan. Add sugar, corn syrup, water and salt. Mix and bring to boil; boil 4 minutes stirring constantly. Stir in almonds.
39. FRANKIE’S RISTORANTE/BAKERY SPECIAL
PRIZES: $15.00, $10.00, $5.00
Frankie’s Special Carrot Cake – gluten free – no icing
- with recipe
40. MAYOR’S SPECIAL FOR MEN
Shortbread cookie (not larger than 8”)
PRIZES: $25.00, $15.00, $10.00
41. MAYOR’S SPECIAL FOR WOMEN
Shortbread cookie (not larger than 8”)
PRIZES: $25.00, $15.00, $10.00
PRESERVES
Prizes: $5.00, $4.00, $3.00, $2.00
42. Any Maple Syrup
43. Canned Fruit – any variety
PICKLES OR RELISHES
44. Pickled Beets
45. Sweet Pickles
46. Dill Pickles – 1 qt. jar
47. Hot Dog Relish
48. Chili Sauce
49. Salsa – mild only
50. Any other Pickles or Relish
JAMS AND JELLIES
51. Strawberry Jam
52. Raspberry Jam
53. Strawberry Jam – freezer type
54. Any other variety of freezer jam. Must be labelled.
55. Jam or Marmalade made of combination of 2 or more fruits. Must be labelled. Only one entry allowed.
56. Any variety of Sweet Jelly. Must be labelled. Only one entry allowed.
NOTE: All items 42 to 56, except Dill Pickles, in jars maximum size 500ml or 16oz, and properly sealed with new tops (no rust), Exhibitor tags secured with string or elastic.
THE UXBRIDGE FAIR BOARD WILL AWARD A PLAQUE FOR THE MOST POINTS OBTAINED IN THE CULINARY ARTS DIVISION.
*SEE ALSO SPECIAL NEEDS BAKING CLASSES*
≈JUNIOR CULINARY ARTS≈
SECTION JC
All Junior Culinary Arts exhibits will be judged and displayed in the Culinary Arts Section. Please refer to the rules and regulations and read the rules for Junior Division.
Prizes: $5.00, $4.00, $3.00, $2.00
REMEMBER: Juniors may enter the Adult Culinary Arts Classes by purchasing a $6.00 membership.
1. O.A.A.S. Special
Plain Chocolate Cookie (no nuts) – 4
No larger than 3” /6.75 cm and no smaller than 2”/5cm. Open to all youths ages to 15 years as of December 31 of the current year. First prize will be eligible to compete at the District 4 Annual Meeting. Include a copy of your recipe.
AGE 12 AND UNDER CLASSES
2. Sugar Cookies, not decorated – 4
3. Any other cookie (not chocolate chip or sugar) – 4
4. Rice Krispie Squares – 4
5. Chocolate Chip Muffins (no liners used) – 4
TEEN CLASSES
6. Your Favourite Square – 4
7. Your Favourite Cookie – 4
BAKE WITH AN ADULT CLASS
AGE 10 AND UNDER AS OF THE CURRENT YEAR
8. Decorated sugar cookie – 1 only
