CULINARY ARTS

CHAIRPERSONS: Sandra Weagant - 613-989-2823 Karen Lewin 613-227-8153
COMMITTEE: Brenda Wilkins, Betty Milne, Doreen Daly, Stacey Weagant, Sandy Palmer

Special Thanks for helping to sponsor the 2011 Culinary Arts section:

Special thanks to the sponsors of the 2011 Culinary Arts section: Holmeshill Farms, Weagant Farm Supplies Ltd, Bill & Sandy Shaver, Montroy family, Fawcett family, Mike Dean's Super Store, Pampered & Polished.

RECIPES are at the Bottom of the Page

COUNTRY FAIR 2011 RULES

All first time exhibitors are exempt from the contest entry fee that all other entrants must pay. All classes are open competition to all exhibitors, including Juniors, except those marked with Age Restrictions. Only one entry is allowed per category. Exhibits must be in the Exhibit Hall no later than 11:30am on Friday, August 19th and remain until Sunday, August 21st, 2011.

Pie entries will consist of a generous piece of pie except where listed. Please bring a small plate and plastic bag to leave one piece for show when a whole entry is required.

Note that entries are not refrigerated. Chairperson is not responsible for goods after 4 pm Sunday, August 22nd. All entries must include a completed and folded tag and be displayed on paper or plastic plates in plastic bags or see through covering. Winners of Special Prizes will have their photos submitted to the sponsoring company. All prize money will be paid out on Saturday, August 20 from 1-5pm and on Sunday, August 21 from 1-3pm at the Exhibit Hall. Any money not collected will be mailed out at a later date.

PLEASE FOLLOW THESE RULES FOR COUNTRY FAIR CLASSES (CF 1-10):

2011 Country Fair Classes

CF1. Fleischmann's Yeast Open Bread Baking Contest: White Bread
1st - Gift + $15.00 2nd - Gift + $10.00

CF2. Fleischmann's Yeast "Best Youth Entry Contest": 4 buns made with yeast. Contestant must be under 16 years of age. Write age on tag. Proof of purchase required.
1st - $15.00 2nd - $10.00

CF3. Tenderflake Special: Enter one generous piece of any kind of two crust pie. No canned filling. Proof of Purchase is required.
1st - Tenderflake Gift prize 2nd - Gift prize 3rd -Gift prize

CF4. Betty's Special 'Daddy's Tea Biscuits': Recipe at end of this section. Class sponsored by Betty Milne.
1st $10.00 2nd $5.00 3rd $3.00 4th $2.00

CF5. Robin Hood Special: 3 Gingersnap Cookies. Points will be awarded for presentation and taste. Robin Hood flour Proof of Purchase is required.
1st -$25.00 Gift Certificate 2nd- $10.00 Gift Certificate

CF6. Robin Hood Junior Special (12 years or under): Your favourite 3 cookies using Robin Hood flour. Proof of purchase is required.
1st -$15.00 2nd -$5.00

CF7. Mazola OR Bee Hive Corn Syrup Special: 'Best Baking Contest' of your favourite sticky buns. Required entry is 2 buns attached together. Judging will be based on appearance, taste, texture and recipe creativity. One proof of purchase needed.
1st Gift prize + $15.00 2nd Gift prize + $10.00

CF8. Certo Special: Mixed-fruit Jam, cooked. Proof of purchase required.
1st Product Gift Certificate value of $20.00, 2nd Product Gift Certificate value of $10.00,

CF9. Crisco Special: 3 Tarts, any kind. No canned filling. Proof of purchased required.
1st Product Gift Certificate value of $25.00, 2nd Product Gift Certificate value of $10.00

CF10. Bernadin Special: Cooked Strawberry Jam. Must use Bernadin pectin and provide proof of purchase.
1st prize Product Gift Certificate value of $20.00

Mike Dean's Baking Special
"Nancy's Fancy"

SP11. Seven Layer Magic Cookie Bars- 3 Squares on a plate (see attached recipe).

SP12. Deluxe Chocolate Marshmallow Bars- 3 Squares on a plate (see attached recipe).

SP13. Chocolate Coconut Cream Pie- 1 slice on small plate (see attached recipe)

Open Classes

Bread and Buns: Prizes $5.00 $4.00 $3.00 $2.00

1. Small pan of white buns.
2. ½ loaf of whole wheat bread (at least 60% whole wheat). 1st place winner will be invited to enter the District Annual Competition.
3. ½ loaf of cheese bread.

Quick Breads: Prizes $5.00 $4.00 $3.00 $2.00
Sponsored by Bill & Sandra Shaver of South Mountain. Enter ½ of a loaf or use a mini-size loaf pan

4. Banana Loaf.
5. Cherry Loaf.
6. 3 Apple Scones displayed on a plate (see attached recipe).

Muffin Contest: Sponsored by the Montroy Family of South Mountain Prizes $5.00 $3.00 $2.00

7. 3 Banana Chocolate chip muffins
8. 3 Oatmeal Apple Spice muffins
9. 3 any other type of muffins
Note: Do NOT display muffins in paper cups

Cookies: Prizes $4.00 $3.00 $2.50

10. 3 Pumpkin cookies (see attached recipe).
11. 3 Shortbread Cookies.
12. 3 Oatmeal Raisin cookies with fruit.

PIE: Prizes $6.00 $5.00 $4.00 $3.00

13. 1 generous piece of Raisin Pie, no canned filling.
14. 1 generous piece of Any Fruit Pie (except raisin or apple).
15. Smyth's Apple Orchard Special Two $10.00 Gift Certificates
1 generous piece of Apple Pie displayed on a small plate. Judging will be on flavour, quality and appearance.

Jams and jellies * Note: Sealed jars only, no wax on jars. Prizes $4.00 $3.50 $3.00 $2.50

16. Strawberry cooked jam.
17. Any freezer jam.
18. Any Jelly- must identify.
19. Peach cooked jam.
20. Raspberry cooked jam.

Pickles Prizes $4.00 $3.00 $2.00 $1.75

21. Dill pickles
22. Beet pickles
23. Any pickle not listed
24. Any relish - must identify
25. Icicle pickles
26. Homemade Salsa

Sweets Prizes $5.00 $4.00 $3.00

27. 3 of 2x2 Date squares on a plate
28. 3 of 2x2 Lemon squares on a plate
29. 3 of Brownies, any kind
30. 1 generous piece of Coffee Cake
31. 5 pieces of any homemade Fudge Candy
32. 5 pieces of Almond Bark
33. Cake Special in Memory of Lila Fawcett - Sponsored by Brent Fawcett Entire chocolate Layer Cake with icing. Entrants may pick up their cakes after 4pm on Friday. A piece will be left for display.
Prizes $15.00 $14.00 $12.00 $10.00 $8.00 $7.00 $5.00 $4.00
33A. Weagant Farm Supplies Ltd Cake Special - An entire cake decorated to look like a New Holland Tractor (blue). The cake may be cut out in a tractor shape. Judging based 50% on appearance and 50% taste & texture.
Prizes $50.00 $20.00 $15.00 $10.00 $5.00

12 years and under: Prizes $3.00 $2.75 $2.50 $2.25 $2.00 $1.75 $1.50

34. 1 Decorated Cookie to look like your Father, maximum 6" diameter, on a plate.
35. Your Initials made out of Rice Crispy Marshmallow mix and decorated with raisins, Smarties, Jujubes, chocolate chips, sprinkles, etc.
36. 3 Chocolate Chip Cookies
37. Make a basket of 3 Home baked goodies to share with Grandma. Other items maybe included. Judging based on appearance only.
38. Decorate an apple to look like your Grandmother, display on a plate.
39. 2 cupcakes decorated as your favourite holiday (ex. Birthday, Easter, Christmas, etc).
40. A marshmallow creature created to look like a dinosaur or monster, labeled
41. Decorate a potato to look like a Prince or Princess.
42. Make a house using bread sticks or finger cookies, displayed on approximately a 6-8" plate.

Open Junior Section: (under 18 years of age) Prizes $3.25 $3.00 $2.75 $2.50 $2.25

43. 3 of 2" x 2" Brownies
44. 1 generous serving of any No-Bake Dessert
45. 1 Homemade Pretzel approximately 3" (see attached recipe)
46. A sampling of baking made with Maple Syrup (recipe attached)
47. See section under Country Fair Special Classes for youth Fleischmann's baking competition. See CF2.
48. Three pumpkin cookies (see attached recipe)

Culinary Queen Award: Presented by Pampered and Polished. Winner has highest total points in open classes. Prize is a gift certificate.

RECIPES

Betty's Special - Daddy's Tea Biscuits

Ingredients:

2 cups All purpose flour
4 tsp Baking powder
1 tbsp Sugar
½ tsp Salt
½ cup Cold butter or shortening
Break one (1) Egg into a one-cup measure and fill with milk to make 1 cup.

Directions:

Mix flour, baking powder, sugar and salt. Cut in butter or shortening. Mix egg and milk, then add to flour mixture Stir with fork to make soft dough. Turn out on floured board. Knead 8-10 times. Roll about ¾" thick. Cut out with about 2" round cutter. Bake at 425 degrees F for 10 to 12 minutes.

Apple Scones

Ingredients:

2 cups of All Purpose Flour
¼ cup of Granulated Sugar
2tsp. of Baking Powder
½tsp. of Baking Soda
½tsp. of Salt
¼ cup of Cold Butter or Margarine
1 Shredded Apple
½ cup of Milk
Extra: Milk for brushing tops
Sugar for sprinkling
Cinnamon for sprinkling

Directions:

Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Cut in butter until crumbly.Add shredded apple and milk. Stir to form soft dough. Turn out lightly floured surface. Knead gently 8-10 times. Pat into two 6 inch (15cm) circles. Place on greased baking sheet. Brush tops with milk. Sprinkle with sugar then with cinnamon. Score each top into 6 pie shaped wedges. Bake at 450 degree Fahrenheit for 15 minutes until browned and risen. Serve warm with butter. Yield: 12 Scones

Pumpkin Cookies

Ingredients:

1 ½ cups of Granulated Sugar
1 ½ cups of canned Pumpkin
2 eggs
¾ of a cup of Oil
1tsp of Vanilla
1 ½ tsp of Baking Soda
1 ½ tsp of Milk
3 cups of Flour

Directions:

Beat the first 5 ingredients together. Next combine the remaining ingredients. Drop on a greased cookie sheet with a Teaspoon and bake for 10 minutes at 375 degree Fahrenheit.

Chocolate Coconut Cream Pie - one slice separately on plate.

Crust:

1 cup “Nancy's Fancy” graham crumbs
1/4 cup butter or margarine, melted

Filling:

2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks from “Nancy's Fancy” eggs
1 tablespoon butter or margarine
2 teaspoons vanilla extract
1/2 cup “Nancy's Fancy” coconut
Chocolate Layer:
3 tablespoons “Nancy's Fancy” cocoa powder
3 tablespoons sugar
2 tablespoons milk

Meringue:

3 egg whites from “Nancy's Fancy” eggs
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions:

1. In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb
mixture firmly on bottom of a 9 inch pie plate.
2. Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook
and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl;
add coconut and set aside.
3. Combine chocolate layer ingredients; blend into remaining mixture in saucepan.
Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1/2 of the mixture over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.
4. For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350°F for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Seven Layer Magic Cookie Bars - 3 squares on a plate

Ingredients:

1 1/2 cups “Nancy's Fancy” graham crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1 cup “Nancy's Fancy” pure chocolate chips
1 cup butterscotch-flavoured chips
1 1/3 cups “Nancy's Fancy” coconut
1 cup “Nancy's Fancy” chopped nuts

Directions

1. Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham
cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch
baking pan.
2. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with
remaining ingredients; press down firmly with fork.
3. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Store covered at
room temperature.

Deluxe Chocolate Marshmallow Bars -3 squares on a plate

Ingredients

3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 “Nancy's Fancy” eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose fl our
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons “Nancy's Fancy” cocoa powder
1/2 cup “Nancy's Fancy” chopped nuts, walnuts or pecans
4 cups miniature marshmallows

Topping:

1 1/3 cups “Nancy's Fancy” pure chocolate chips
3 tablespoons butter or margarine
1 cup peanut butter
2 cups crisp rice cereal

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
Combine fl our, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if
desired. Spread in a greased 15-in. x 10-in. x 1-in. pan.
2. Bake at 350°F for 15 to 18 minutes.
3. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Using a
knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
4. For topping, combine chocolate chips, peanut butter and butter in a small saucepan.
Cook over low heat, stirring constantly, until melted and well blended. Remove from heat;
stir in cereal. Spread over bars immediately. Chill.