Mark Your Calendars For The 2015 Fair: Friday August 29th, Saturday August 30th, and Sunday August 31st.

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1 GENERAL RULES FOR CULINARY ARTS NATIONAL CONTESTS The local fair winner will be entered into the national contest for that specific contest category by submitting the recipe and a signed declaration form to the sponsor of the category by Nov. 30, The odds of winning depend upon the total number of entries received. Only winners will be contacted by the sponsor. All prizes must be accepted as awarded. Please see the Chairperson for the form and further instructions. Helpful hints and recipe ideas can be obtained from: Bernardin: bernardin.ca Crisco: criscocanada.ca Fleischmann s: fleischmanns.ca Robin Hood Flour: robinhood.ca Fleischmann s Yeast & Mazola / Bee Hive Corn Syrup *********** JUDGING STANDARDS Yeast Bread & Rolls, Muffins, Fruit Cake, Tea Biscuits, Coffee Cake, Fruit Bread, Cakes & Cupcakes 25 General Appearance 25 Internal Appearance 50 Flavour & Aroma One and Two Crust Pies & Tarts 20 General Appearance 40 Crust 40 Filling Cookies, Squares & Bars 25 General Appearance 25 Internal Appearance 50 Flavour Decorated Cakes 50 General Appearance 50 Workmanship Mark Your Calendars For The 2015 Fair: Friday August 29th, Saturday August 30th, and Sunday August 31st.

2 CLASS 30 CULINARY ARTS Chairperson: Stacey Manzerolle Rules: 1. Entries must be the work of exhibitor. 2. No mixes unless specified. 3. All entries to be placed on sturdy paper plates or foil covered cardboard in a plastic bag. No glass plates will be accepted. 4. Entry tags to be attached FIRMLY on OUTSIDE OF EXHIBIT but not on the tie closing of the bag. 5. Judging will be for: General Appearance 25% (size, colour etc), Internal Appearance 25% (flaky, tenderness etc), Flavour 50% (pleasing). 6. Please advise the culinary arts chairperson if you wish to donate your baking (sections 1-19) for sale in our tea room. 7. *Note*- Due to reduced size requirements for competition, all baking will remain for the duration of the fair. 8. All exhibitors, may pick up their baking Sunday after 7:30pm. (Note- Rule #6). 9. We strongly recommend that you do not consume the baking because of the prolonged lack of refridgeration. 10. Please bring your exhibitor registration form as confirmation of entry when picking up exhibits. 11. Please note that special sections (starred) may be picked up by the sponsor after judging. Sections 1-24: Prizes: 1 st $ nd $ rd $ Loaf of any kind of bread using yeast non bread machine. 2. Loaf of cheese bread, made in a bread machine, size optional Sections 3-6 please use 3 x 5 mini loaf pans or bake a regular size loaf and submit half only 3. Fruit loaf, a variety of your choice 4. Zucchini loaf 5. Pumpkin loaf 6. Banana loaf 7. Tea biscuits, plain (3) 8. Cheese biscuits (3) 9. Oatmeal cookies (3) 10. Chocolate chip cookies (3) 11. Peanut Butter cookies (3) 12. Shortbread cookies (3) 13. Brownies with nuts, iced (3) 14. Date squares (3) 15. Unbaked cookies or squares (3) include recipe 16. Butter tarts with raisins (3) 17. Grandma s favourite jam tarts 18. Date turnovers (3) 19. Single layer cake decorated to Celebrate 160 Years.

3 SPECIALS All pies are to be submitted on small size foil plates. For best baking results, foil plates can be seasoned by lightly rubbing both sides of the plate with cooking oil and baking for 15 minutes in a 350 º oven. 20SP 21SP 22SP *23SP *24SP *25SP *26SP *27SP *28SP 29SP ZEHRS SPECIAL: Best Apple pie Prizes: 1 st $20.00 Voucher 2 nd $10.00 Voucher SOBEY S SUPERMARKET SPECIAL: Best Raisin Pie Prizes: 1 st $20.00 Voucher 2 nd $10.00 Voucher METRO: Best Pecan Pie Prize: $25.00 THE CHOCOLATE SHOP: Best vanilla fudge Prizes: 1 st $ nd $10.00 MOCHABERRY: Challah (braided) Bread w/wo sesame seed Prize: $20.00 CAMILLA HOCKLEY VALLEY WOMEN S INSTI TUTE: Loaf of white bread entire crust not from a bread machine. Prizes: 1 st $ nd $ rd $3.00 THE MAPLES WOMEN S INSTITUTE: Date and nut loaf. Prizes: 1 st $ nd $7.00 BAKER SPECIAL: Iced carrot cake. In memory of Harry & Melba Baker donated by their daughter Sally Reay. Cakes will become the property of the sponsor. Prizes: 1 st $ nd $10.00 REID SPECIAL: One pound dark fruit cake, no nuts. In memory of long time members, Carl & Carrie Reid donated by the family. Prize money will be paid directly to the winner, by the family, and the cake will become the property of the sponsor. Prize: $25.00 DIRECTORS SPECIAL: Loaf of 60% Whole Wheat Bread full loaf, minimum size 8 x 4 x 2 ½ (20cmX10cmX7cm), maximum size 9 x 5 x 3 (23cmx13x7.5cm). Exhibit in a clear plastic bag. Recipe must accompany the entry. Entry must be solely made by exhibitor: Prizes: 1 st $ nd $ rd $ SP First place prize winner will compete at the District #5 annual meeting in October 2014 and, if winning there will compete at the provincial O.A.A.S convention February FLEISHMANN S BAKING POWDER.CROWN CORN SYRUP RAISIN LOAF Based on appearance, taste, texture and recipe creativity. Prize: 1 st $20.00 plus gift

4 31SP FLEISCHMANN S YEAST BREAD CONTEST: Best homemade white bread Not from a bread machine. Recipe and proof of purchase must accompany the entry. Prize: 1 st $20.00 plus gift prize 32SP ROBIN HOOD FAMLY FAVOURITE RECIPE: Best 3 homemade three fruit muffins. Recipe and proof of purchase must accompany the entry. Prizes: 1 st $25.00 Product Certificate 2 nd $10.00 Product Certificate First place prize winner is eligible to compete in the National Best Family Favourite Contest. Prize: 1 st - $100 See Chairperson for details. 33SP CRISCO FAMILY FAVOURITE RECIPE: Best 3 lemon tarts. Recipe and proof of purchase must be attached to the entry tag. Prizes: 1 st $25.00 Product Certificate 2 nd $10.00 Product Certificate First place winner is eligible to compete in the Crisco National Contest. Prize: $ See Chairperson for details. OAAS District #2-Louise Blair s Recipe for 1 cup white sugar 1/4 butter (not margarine) 1 cup corn syrup 1 tsp vanilla 2 eggs 1 cup raisins OR walnuts 24 uncooked tart shells Quick Butter Tarts Combine first 4 ingredients. Stir until sugar is dissolved. Beat eggs then add to the above and place in microwave uncovered on high for 2 minutes. Stir and then microwave again for 30 seconds or until it starts to bubble. If not, stir and cook another seconds. When it starts to boil, remove, stir in raisins/walnuts. Let set for 2 minutes. Meanwhile line a cookie sheet with foil and place shells on sheet. Spoonful with mixture into each. F for 15 minutes or until shells are a light brown.

5 CLASS 31 BOTTLED GOODS Chairperson: Donna Simpson Rules: 1. Entry must be work of the exhibitor. 2. Attach entry ticket to jar with elastic band. 3. Make sure all jars are sealed must use new lids and rings - will be disqualified if not. Note size of jars. 4. No wax or wax paper to be used. 5. Judging will be for: General Appearance 25% (colour, uniformity of mixture), Texture 25% (Jams-soft; Jellyretains shape, Pickles-crisp, Sauce-thick), Flavour 50% (natural, pleasing). 6. No food colouring to be used. 7. Exhibitors may pick up their bottled goods, Sunday at 7:30 pm. We strongly advise that you do not use these products for human consumption. 8. Please bring your exhibitor registration form as confirmation of entry when picking up the exhibits. IF YOU DO NOT HAVE A RECIPE FOR THE FOLLOWING, MOST CAN BE FOUND IN BERNARDIN GUIDE TO HOME PRESERVING Sections 1-35: Prizes: 1 st $ nd $ rd $3.00 JAMS and JELLIES ½ pint or 250mL jar 1. Strawberry jam 2. Black currant jam 3. Rhubarb jam 4. Raspberry jam 5. Blueberry jam 6. Peach jam 7. Sour cherry jam 8. Red currant jelly 9. Red pepper jelly 10. Grape jelly 11. Black currant jelly 12. Any jelly not mentioned 13. Traditional orange marmalade 14. Zucchini marmalade 15. Strawberry freezer jam 16. Raspberry freezer jam 17. Peach freezer jam 18. No pectin jam or jelly-not marmalade 19. Any jam not listed FRUIT, SAUCES, RELISH and PICKLES 1 pint or 500mL jar 20. Applesauce 21. Homemade mincemeat 22. Peach pie filling 23. Rhubarb strawberry pie filling 24. Spring 2014 maple syrup 25. Cooked salad dressing-ingredient list attached

6 26. Fresh vegetable salsa 27. Dill pickles-can be previous year s batch (500mL or 1L) 28. Icicle pickles 29. Mustard pickle 30. Bread & butter pickles 31. Pickled beets 32. Zucchini relish 33. Green hot dog relish 34. Chili sauce 35. Pickled vegetables i.e. carrots, beans, garlic etc. 36SP 37SP 38SP BERNARDIN JAM AWARD: Best jam or jelly in ½ pint, or metric equivalent, made with Bernardin Fruit Pectin. To be eligible, the entry must be accompanied by a proof-ofpurchase (UPC symbol) from the above named products. Prizes: $20.00 Gift Certificate + rosette BERNARDIN BEST OF SHOW AWARD: The Best Home Canning entry at the fair, submitted in a Bernardin mason jar and Snap Lid, as selected by the judge. Proof of purchase (UPC) must accompany the entry. Eligible Sections (# s 24 & 25 excluded) Prize: $30.00 Gift Certificate + rosette BERNARDIN NATIONAL GIFT PACK COMPETITION: Note: gift packs need not be in baskets be creative with your presentation. Consider the theme Celebrate Our 160th Fair. Please list contents. Prize: $20.00 Gift Certificate + rosette First place winner is eligible to compete in the National Competition 1st Prize: $100 See Chairperson for details.