SECTION 40 - ADULT HOME BAKING

 

RULES:  All baking must be the work of the exhibitor.  No mixes are to be used unless specified.  No purchased pie filler or pastry.  All baking must be that of amateurs, no professionals.  Those who hold a vendor’s permit and sell their products are ineligible to enter.

Co-Convenors:  Lindsay  Bebbington  905-877-8692

                                Helen Ziegler     905-792-7963                                                                    

Associates:  Holly Armstrong, Dale Cation, Cindy Cordi, Cynthia Crawford-Tijssen, Julie Cunnington, Katie Early & Mary Spratt

YEAST BREAD & BUNS

Note:  All breads, rolls and quick breads must be placed in clear plastic bags with twist tie or zip lock to close.  Entry tags must be firmly attached to the outside of the bags.

Prize Money:  Classes 1 to 3 – 1st - $8.00, 2nd - $4.00, 3rd - $3.00

Class:

  1. 60% Loaf Whole Wheat Bread – 1 full loaf – attach recipe. Minimum size 8” x 4” x 2 ½ “ (20 cm x 10 cm x 7 cm) top of the pan.  Maximum size 9” x 5” x 3” (23 cm x 13 cm x 7.5 cm) top of the pan.
  2. Bread, white – (entire crust) – 1 loaf (yeast) not made in a bread machine.
  3. 100% Whole Wheat Bread – 1 loaf.  Made in a bread machine.

CAKES & DESSERTS

Cakes are to be removed from pans, and displayed on foil covered boards unless stated otherwise.  Pan sizes are approx. size.  NO MIXES allowed!  Must be in zip lock or twist tie bags or covered in saran wrap.  Attached entry tag to outside of bag or cardboard.

Prize Money:

Class 4 – 1st - $10.00, 2nd - $5.00

Class 5 to 8 – 1st - $8.00, 2nd - $4.00

Class 9 & 10 – 1st - $5.00, 2nd - $4.00, 3rd - $3.00

Class:

4.  Queen Elizabeth Cake – iced – 8” or 9” – Cake may be left in pan or turned out.   Sponsored by Lois Richardson.  1st prize to be hers.

5. Carrot Cake with cream cheese icing 8” or 9” square pan.  Sponsored by Joanne Currie.  1st prize to be   hers

6.  Upside down Pineapple Cake 8” or 9” round or square.  Turned out onto a sturdy foil covered cardboard.  Sponsored by Trish Thompson.  1st prize to be hers.

7.  Cinnamon Coffee Cake – round or square turned out onto a sturdy foil covered cardboard.  Sponsored   by Trish Thompson.  1st prize to be hers.

8. Apple Crisp in a 9” foil pan.  Sponsored by Donna/John LaRose.  1st prize to be theirs.

9. Pumpkin Spice Jar Cake.  Sponsored by Brenda Bebbington.  1st prize to be hers.

Pumpkin Spice Jar Cake Recipe:

Note:  Use only wide-mouth jars.  Filling jars can be tricky as you want cakes to bake up to ¼” to ½” from the rim.  Be sure to grease jar well so cake will slide out.

1 (4 oz) stick plus 3 Tbsp. unsalted butter, softened

2 cups pureed cooked or canned pumpkin

3 1/3 cups all purpose flour

3 ½ cups light brown sugar

1 tsp cinnamon

1 tsp baking soda

½ tsp ground ginger

1 ½ tsp baking powder

4 eggs

1 cup raisins or nuts

¼ tsp nutmeg

Preheat oven to 325 F. Prepare 8 pint jars – sterilize, air dry and grease.  With mixer, beat butter and half of sugar until light and fluffy.  Beat eggs, remaining sugar and then pumpkin.  Sift together flour, baking powder, soda and spices.  Gradually add to pumpkin mixture, beating well after each addition.  Stir in raisins/nuts.  Spoon 1 cup of batter into each jar, wipe rims clean and place in centre of oven.  Bake 40 minutes.  Use long tester to make sure cake is done.  Prepare jar lids as for preserves.  When cake is done, remove jars from oven, one at a time, putting lids and rings in place.  Tighten.  Place on wire rack to cool.  Sealed cakes will keep up to 6 months. 

10. Six cupcakes Decorated with the 2017 Fair Theme “Canada’s 150th” on a sturdy plate.  Decoration only to be judged.  Sponsored by Brenda Bebbington.  1st prize to be hers.

 

COOKIES & SQUARES

Suitable container means – box, tin, or sturdy plate.   Place in a clear plastic bag and tie with a twist tie or zip lock bag & attach entry tag to outside of bag.

Prize Money: 

Classes 11 to 25 --   1st - $8.00, 2nd - $4.00

11.  Peanut Butter cookies – 18 cookies – in a suitable container.  Sponsored by The Dusk Team.  1st prize to be theirs

12.  Oatmeal & raisin cookies – 18 cookies – in suitable container. – Sponsored by Norm Martin – 1st prize to be his.

13. Shortbread Cookies – 18 cookies – in a suitable container.  Sponsored by The Dusk Team – 1st prize to be theirs

14. Empire Cookies – 18 cookies – in a suitable container – Sponsored by Lindsay Bebbington- 1st prize to be hers

15.  Haystack Cookies – 18 cookies – in a suitable container – Sponsored by Jessica Stevens. – 1st prize to be hers.

16.  Shortbread Cookies made with brown sugar – 18 cookies in a suitable container – Attach recipe to plate (or in envelope) – Sponsored by Joanne Currie – 1st prize to be hers.

17.  Sugar Cookies decorated with the 2017 Fair Theme  “Canada’s 150th” – 18 cookies in a suitable container – Sponsored by Nick Chafe. 1st prize to be his.

18.  Lemon Squares – in an 8” or 9” pan   Sponsored by Dr. Rick Thompson.  1st prize to be his.

19.  Peanut Butter Squares (no marshmallows) – in an 8” or 9” pan.  Sponsored by Jessica Stevens.  1st prize to be hers

20.  Date Squares – in 8” or 9” foil pan.  Sponsored by Joanne Currie.  1st prize to be hers.

21.  Brownies with nuts, iced – in an 8” or 9” foil pan. Sponsored by Megan Ruetz. 1st prize to be hers

22.  Pan of squares using Skor Bar Pieces – in an 8” or 9” pan.  Sponsored by Robert Sanderson.  1st prize to be his.

 

23. Pan of  Squares with nuts – in an 8” or 9” foil pan.  Sponsored by Joy Hamilton.  1st prize to be his

24.  Squares any kind using GayLea Butter (butter wrapper to be attached to entry tag). Attach recipe to plate ( or in envelope) – in an 8” or 9” foil pan.  Sponsored by Aaron Ruetz.  1st prize to be his

25. Butter  Tart Squares – in an 8” or 9” pan.  Sponsored by Donna & John La Rose.  1st prize to be theirs.

 

TARTS & PIES

Pies in foil plates approximately 9” size.  NO commercial pie fillings to be used.  Please season plates by rubbing both sides with cooking oil.  Bake at 350 degrees F for 15 minutes.  NO warm pies please.  Place in zip lock or twist tie bag & attach entry tag to outside of bag.

               

Prize Money:  Classes 26 to 37 – 1st - $8.00 , 2nd - $4.00

26.Butter Tarts, with nuts – 12 medium in a suitable container. Sponsored by Dave Currie.  1st prize to be his.

27.  Butter Tarts, with raisins – 12 medium in a suitable container. Sponsored by Matthew Bebbington.  1st prize to be his

28.  Butter Tarts, plain (no raisins or nuts) – 12 medium in a suitable container. Sponsored by Dorothy Crawford.  1st prize to be hers.  

29. Raisin  Pie – 9” lattice crust.  Sponsored by Dr. Rick Thompson. 1st prize to be his.

30.  Red cherry Pie – 9” double crust. Sponsored by Harold Spratt.  1st prize to be his.

31.  Raspberry Pie – 9” double crust.  Sponsored by Tim Armstrong.  1st prize to be his.

32. Apple  Pie – double crust made with two types of apples.  Sponsored by Dr. Rick Thompson. 1st prize to be his.

33.  Apple Pie – 9” double crust made with brown sugar & fresh apples.  Sponsored by Dave Sorensen. 1st prize to be his.

34.  Dutch Apple Pie – 9” Sponsored by Matthew Stevens – 1st prize to be his.

35.  Strawberry Rhubarb Pie – 9” double crust.   Sponsored by Dr. Rick Thompson. 1st prize to be his.

36.  Pecan Pie – 9”. Sponsored by Paul Bebbington. 1st prize to be his.

37.  Blueberry Pie – 9” double crust. Sponsored by Donna & John LaRose. 1st prize to be theirs.

 

 

MUFFINS & BISCUITS & QUICK BREADS

(Muffins – no paper baking cups or mixes allowed) Classes 38 to 41 please place on small sturdy paper plate and place in zip lock or twist tie bag with entry tag attached to outside of bag.  Classes 42 to 46 on a larger sturdy paper or covered cardboard.

Prize Money:

Classes 38 to 40 – 1st - $5.00, 2nd - $4.00, 3rd - $3.00

Classes 41 to 43 – 1st - $8.00 2nd - $4.00

Classes 44 to 46 – 1st - $5.00, 2nd - $4.00, 3rd - $3.00

Class:

38.  Pumpkin Spice  Muffins (3)

39.  Banana  Muffins (3)

40.  Tea Biscuits – With Dried Fruit (3)

41.  Tea Biscuits – Plain (18) – in suitable container.  Sponsored by Lois Richardson. 1st prize to be hers.

42.  Large Pumpkin Loaf – Whole loaf.  Sponsored by Neil Whitmore. 1st prize to be his.

43.  Large Banana Bread – Whole loaf.  Sponsored by Matthew Stevens. 1st prize to be his.

44.  Chocolate Zucchini Bread – ½ loaf

45.  Lemon loaf with glaze – ½ loaf

46.  Raspberry loaf – ½ loaf

 

CANDY

Prize Money:

Classes 47 to 55 – 1st - $8.00, 2nd - $4.00

47.  Almond Bark – 1 batch – broken into pieces & contained in a suitable container.  Sponsored by Neil Whitmore. 1st prize to be his.

48. Maple Cream Fudge (no nuts) – 1 batch in pan.  Sponsored by Paul Bebbington. 1st prize to be his

49.  Maple Cream Fudge (with walnuts) – 1 batch in pan.  Sponsored by Dave Currie.  1st prize to be his

50.  Maple Cream Fudge (with pecan nuts, made with brown sugar) – 1 batch in pan.  Sponsored by Cynthia Crawford. 1st prize to be hers.

51.  Chocolate Fudge (no nuts, no evaporated milk or sweetened condensed milk) – 1 batch in pan.  Sponsored by Dave Currie. 1st prize to be his.

52.  Chocolate Fudge (with walnuts) – 1 batch in pan. Sponsored by Donna & John LaRose) 1st prize to be theirs

53.  Rocky Road fudge – 1 batch in pan.  Sponsored by Dave Woodworth. 1st prize to be his.

54.  Chocolate Peanut Butter Fudge – 1 batch in a pan.  Sponsored by Dave Woodworth.  1st prize to be his.

55.  Vanilla fudge – 1 batch (may use recipe below).  Sponsored by Marlene Spies.  1st prize to be hers.

Vanilla Fudge Recipe

1 can condensed milk (sweetened, not evaporated milk)

1 can milk, measured in empty condensed milk can

4 cups white sugar

60 ml/4 dessert spoons butter or margarine

5 ml /1 tsp vanilla essence

Pinch of salt

Pour everything except vanilla and salt into a heavy-bottomed pot or sauce pan and gently heat.  Use the empty condensed milk can to measure the milk.  Stir with a wooden spoon until the sugar has melted.  Keep on medium heat, stirring regularly to avoid scorching.  It should take about 20 minutes for the fudge to become the golden colour of straw.  Remove from heat, add salt and vanilla.  Beat with a wooden spoon or an electric mixer on low for about 5 minutes, until the fudge becomes thick or “dull” on top.  It should start pulling away from the edges.  Pour into a buttered jelly roll pan and allow to set.  After a few minutes, score the top with a knife to mark off squares.  When cool, cut into squares.

 

SPECIALS

  1. Special:  To the Exhibitor winning the most points in Section 40.  Classes 1 to 55.      1st prize --  gift card
  2. Special:  To the New Exhibitor winning the most points in Section 40, classes 1 to 55.   1st  prize – gift card

COUNTRY BAKE OFF CONTEST

C.  Robin Hood Family Favourite Recipe Baking Contest:  Best Homemade  Chocolate Chip Muffins -three (3) attach proof of purchase label of at least one Robin Hood product and recipe to entry tag).  1st prize - $25.00 product certificate, 2nd prize - $10.00 product certificate

D. Robin Hood Family “Best Lunchbox Snack” Contest –  Best family homemade brownies with no nuts (3).    (attach proof of purchase label of at least one Robin Hood product and recipe to entry tag)    1st prize - $25.00 product certificate, 2nd prize - $10.00 product certificate.

E.  Crisco Family Favourite Recipe Baking Contest – Best homemade Lemon tarts (3)  (Attach proof of purchase label of at least one Crisco product and recipe to entry tag)  1st prize -- $25.00 product certificate, 2nd prize - $10.00 product certificate.

Note:  All entries in the above specials will be judged on appearance, taste, texture and recipe creativity.

Winners of  Classes C to E.  -   A photo will be taken of the winner for the sponsor's benefit.  First place winners of Special C to E are eligible to have their name entered in the appropriate Robin Hood or Crisco National contest.  If you wish to enter the national contest, then you must sign a submission of declaration form and submit your recipe  to the convenor.   1st prize at the National level is $200.00. 

Be sure to visit our Sponsors Websites for recipes and helpful baking hints:

Robin Hood  www.robinhood.ca