Cooking, Handcraft, Horticulture & Woodwork Schedule 2016 Last Modified: 2 nd July 2016 Page 38 SECTION P COOKING

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1 Last Modified: 2 nd July 2016 Page 38 SECTION P COOKING Chief Steward: Mrs I Moxey Entry Fee: $1.00 per Entry Friday 9th Sept 2016 ENTRIES CLOSE STAGING ENTRIES Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $2.00 per Entry. Exhibits must be staged by 9.30am on Thursday 22nd Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office 2 nd $2 - Donated By NAA Ladies Committee Inc. Conditions of Entry Display plates will be supplied by the NAA A plate is to consist of 6 pieces unless otherwise specified Ring tins or packet cake mixes are NOT to be used Rack marks should try to be avoided Only 1 entry will be accepted in all classes per exhibitor No award will be given unless exhibits are up to standard Exhibits must be staged by 9.30am on Thursday 22nd Sept 2016, to the Pavilion after collection of exhibit cards from the Secretary s Office Exhibits must be collected from 10am - 12noon on Sunday 25th Sept 2016, from the Pavilion. Special arrangements must be made with the Pavilion Stewards for any alternative ½ lb mixture (250 grams) refers to quantity of butter in mix COOKING SPECIAL AWARDS Mrs Frances Binnie Memorial Trophy Awarded to the most successful Exhibitor from Classes 1 44

2 Last Modified: 2 nd July 2016 Page 39 Donated By the NAA in recognition of the many years service given to the NAA by the late Mrs Binnie Mrs Edna Hayes Memorial Trophy Awarded to the 1 st Prize Winner of The Rich Fruit Cake ½ lb mix Class 1 and prize money of 1 st $20, 2 nd $10 & 3 rd $6. Donated by the NAA Ladies Committee in memory of the 58 years of service Mrs Hayes has given to the Show. Champion Exhibit Sash From Classes P1 P5 Champion Exhibit Sash From Classes P6 P25 Best Exhibit Certificate From Classes P26 P42 Best Exhibit Certificate From Classes P45 P57 Best Decorated Cake Exhibit Sash Cooking For Competition Book Class P1 Class P2 Class P3 Class P4 Class P5 Class P6 Class P7 Class P8 Class P9 COOKING OPEN CLASSES Rich Fruit Cake ½lb (250gms). Mixture (Note: a ½lb Fruit Cake refers to quantity of butter used in recipe) Light fruit cake ½lb (250gms) mixture Sultana cake ½lb (250gms) mixture Plum pudding, boiled Plum pudding, steamed Awarded to an Exhibitor selected by the Judge 1 st $20, 2 nd $10, 3 rd $6 In Memory of Mrs Edna Hayes 1 st $6, 2 nd $5 Donated By the Family of the Late Mrs D Farmer 1 st $12, 2 nd $6 Donated by the Family of the Late Mrs D Farmer Chocolate cake, butter mixture, iced on top only Iced Peach blossom cake Orange cake, iced Marble cake, 3 colours Donated By Singleton Mowers & Chainsaws

3 Last Modified: 2 nd July 2016 Page 40 Class P10 Class P11 Class P12 Class P13 Class P14 Class P15 Class P16 Class P17 Class P18 Class P19 Class P20 Class P21 Class P23 Class P24 Class P25 Banana cake, iced Coconut cake, iced Carrot cake, iced Plain butter cake, NO Icing Caramel cake, iced Donated By Singleton Mowers & Chainsaws Lamingtons (6), not sponge mixture, 4cm square Sponge sandwich, any filling, not iced Sponge sandwich made with cornflour, any filling, not iced Chocolate sandwich, not iced Cinnamon sandwich, not iced Boiled fruit cake Butterfly cakes, no paper cases, any filling Date loaf or roll without nuts Date loaf or roll with nuts Raisin loaf Class P26 Pikelets (6) Class P27 Class P28 Class P29 Scones (6), medium size Pumpkin Scones (6), medium size Milk loaf or damper Class P30 Rock cakes (6) Class P31 Class P32 Slice, 1 variety Slice, 2 or more varieties 1 st $11 Additional prize money ($6) donated by Mrs A Schmierer Donated By Mrs Colleen Moxey Donated By Singleton Mowers & Chainsaws

4 Last Modified: 2 nd July 2016 Page 41 Class P33 Class P34 Class P35 Class P36 Class P37 Class P38 Tarts, short pastry, any filling (6) 3 muffins, no papers ANZAC biscuits, Neat Edge approx 6cm (6) Plain biscuits (6), same mixture Small cakes (6), suitable for afternoon tea Biscuits, 8-2 filled x 2, 2 piped, 2 own mixture Class P39 Biscuits Chocolate-Chip (6) Class P40 Class P41 Class P42 Donated by Singleton Mowers & Chainsaws Donated By Singleton Mowers & Chainsaws Jam Drops (6) approx 6 cm Red jam Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm COOKING SPECIAL CLASSES Hummingbird Cake (Suggested Recipe below) Class P42 1 st $25 Donated By Mr Michael Johnsen (MP) Hummingbird Cake (Suggested Recipe) Melted butter to grease cake tin 1 x 440g tin crushed pineapple in juice 1 cup very ripe mashed banana 60ml fresh passion fruit pulp 215g caster sugar 2 eggs lightly whisked 150g unsalted butter melted 265g self-raising flour sifted 2 teaspoons ground cinnamon Topping: 1 x 250g pkt cream cheese(room temperature) 60g unsalted butter extra (room temperature) 125g icing sugar mixture Method: 1. Preheat oven to 170 C. Brush 22cm round base tin with melted butter then line with baking paper. 2. Drain pineapple, reserving 1 tablespoon juice. Combine

5 Last Modified: 2 nd July 2016 Page 42 Class P43 pineapple with banana and passion fruit pulp, sugar and eggs in large bowl, stir in butter, add flour and cinnamon. Stir till just combined. 3. Spoon into prepared tin, bake 1 hour & 10 minutes or till tested with skewer. Then set aside for 5 minutes to cool, and then turn onto rack to cool completely. 4. To make the topping, beat cream cheese, butter, icing mixture & tablespoon of reserved pineapple juice until smooth. Spread on top of cake. Lumberjack Cake (Suggested Recipe below) Class P43 2 Large granny smith cooking apples diced 250g pitted dates 1 teaspoon bi-carb soda 1 cup hot water 125g butter 1 teaspoon vanilla essence 1 cup sugar 2 eggs 1 ½ cups of plain flour Lumberjack Cake (Suggested Recipe) 1 st $25 Donated By Mr Michael Johnsen (MP) Topping: 60g butter 100g brown sugar (firmly packed) 125mls milk 50g shredded coconut Method: To cook apples: 1. Place apples, dates & water into a saucepan & bring to the boil then turn off heat, add bi-carb soda, stirring well. 2. Leave to cool completely (this can be done the day before & can be done in a microwave on high for 5 minutes) To make cake: 3. Pre-heat oven 180 C. Line base & sides of 20cm square tin with baking paper. 4. Place sugar & butter into a bowl & cream well, then add vanilla & eggs. When mixed add cold fruit mix then sifted flour. Place mix into prepared tin cook for 50 minutes or until it springs back when tested. 5. Remove from oven & spread with topping. To make topping: 6. Combined all topping ingredients in saucepan using a wooden

6 Last Modified: 2 nd July 2016 Page 43 spoon to stir over a low heat until butter is melted & sugar dissolved. Place back in oven for approx. 15 minutes or until topping is golden brown (oven can go to 190 C for this process.) This cake looks rugged like a lumberjack but is a lovely cake to eat. Class P44 Zebra Cake (Suggested Recipe below) Class P44 Zebra Cake (Suggested Recipe) Butter, for greasing 4 large eggs 250gms golden caster sugar 100ml milk 250ml sunflower oil 1 teaspoon vanilla extract 475gms self-raising flour 1 teaspoon baking powder 25gms cocoa powder Donated By Mrs Colleen Moxey Method: 1. Preheat oven to 180ºC. Butter a 23cm cake tin. 2. Put the eggs and sugar in a large bowl with the milk, oil, vanilla extract and 175gms of the flour. Whisk with a hand held electric whisk for a minute or two, until smooth. 3. Pour half the mixture into a separate bowl and stir in ½ tsp baking powder and 175gms flour and set aside. In the other bowl, mix the cocoa, 125gms flour and ½ tsp baking powder. 4. Spoon two tablespoons of the plain mixture into the center of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used you will end up with lots of alternate rings of mixture in the tin. Don t worry if it s not very neat. 5. Cook for minutes, until the cake is cooked through a skewer inserted into the center should come out clean. Turn the cake out onto a wire rack to cool before serving. Class P45 Cupcakes (6), iced and decorated, Not to be cut, no paper cases Donated By Mrs Colleen Moxey NOVICE COOKING CLASSES Open to Exhibitors who have not won a 1 st Prize in the Open Cooking Classes at any previous Singleton Show

7 Last Modified: 2 nd July 2016 Page 44 Class P46 Class P47 Class P48 Class P49 Class P50 Class P51 ½ lb (250gms) Rich fruit cake Sultana Cake, 2 nd $5, 3 rd $3 Donated By Ruth Cann Chocolate cake, iced on top only, no decorations Orange cake iced, butter mixture Fruit loaf Boiled fruit cake Class P52 Plain Scones (6) Class P53 Pumpkin Scones (6) Class P54 Pikelets (6) Class P55 Jam Drops (6) approx 6 cm Red jam Class P56 Rock cakes (6) Class P57 ANZAC Biscuits (6) Class P58 Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm Best Exhibit From Classes P46 - P58 Encouragement Award Donated by Colleen Moxey The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Cooking 2016 Singleton CWA ~ Mrs Colleen Moxey ~ Ruth Cann ~ Mr Michael Johnsen (MP) ~ Singleton Mowers and Chainsaws ~ Mrs A Schmierer ~ Family of the Late Mrs D Farmer EXHIBITOR CHILDREN S COOKING CLASSES Chief Steward: Mrs I Moxey Entry is Free (Age as of 1 Sept 2016) Adults should remember when tempted to assist their

8 Last Modified: 2 nd July 2016 Page 45 NOTES ENTRIES CLOSE STAGING ENTRIES Class P59 Class P60 Class P61 Class P62 Class P63 Class P64 Class P65 Class P66 Class P67 Class P68 Class P69 Class P70 Class P71 children with exhibits. The Judge can usually tell when assistance has been given so let their skill shine out! Friday 9th Sept 2016 Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $2.00 per Entry. Exhibits must be staged by 9.30am on Thursday 22nd Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Prizes:, 2 nd $2.50 unless otherwise specified CHILDREN UNDER 4 Decorated Plain Marie Round Biscuit 4 only CHILDREN UNDER 6 Decorated Milk Arrowroot Oval Biscuit 4 only CHILDREN UNDER 8 Decorated Plain Milk Coffee Oblong Biscuit 4 only Decorated Milk Arrowroot Oval Biscuit 4 only CHILDREN UNDER 10 Decorated Plain Milk Coffee Oblong Biscuit 4 only Decorated Milk Arrowroot Oval Biscuit 4 only Pikelets, 4 only CHILDREN UNDER 14 Uncooked slice, 4 pieces Muffins, 3 only Jam Drops, 4 only, approx 6 cm, Red jam Scones CHILDREN UNDER 16 Sponge sandwich not iced, bottoms joined Iced Chocolate cake on top only Class P72 Pikelets (6) Neat Edge 6cm

9 Last Modified: 2 nd July 2016 Page 46 Class P73 Class P74 Class P75 Muffins, 3, no papers Jam Drops (6), approx 6 cm, Red jam Uncooked slice, 1 variety 6 pieces approx 5cm x 3cm Class P76 Gingerbread people (6) Class P77 Rock cakes (6) The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Children s Cooking Section 2016 Mrs Collen Moxey ~ Singleton CWA

10 Last Modified: 2 nd July 2016 Page 47 DECORATED CAKES Chief Steward: Mrs M. Pease Entry Fee: $3.00 per Entry Friday 9th Sept 2016 ENTRIES CLOSE STAGING ENTRIES Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $6.00 per Entry. Exhibits must be staged by 9.30am on Thursday 22nd Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Prize Money (Classes P78 to P86) 1 st $20, 2 nd $10 Prize Money (Junior & Beginners), 2 nd $2.50 Best Decorated Cake Exhibit Conditions of Entry Donated By NAA Inc. Ladies Committee (unless otherwise specified) Sash Donated By NAA Inc. Ladies Committee Exhibits are to be the work of the exhibitor Blocks, tins or other materials are not permitted in place of cakes except where stated Ribbon, tulle, wire, stamens and manufactured pillars may be used, but no manufactured ornaments, no lace or glitter allowed except where stated Presentation taken into consideration Braid in presentation is permitted Edible food products may be used on cake board e.g. coloured sugar, coconut, piping gel and royal icing Hand work only No cake will be cut for judging Wire of any kind must not penetrate the surface of the exhibit Hobby glue must not be used as an attachment medium for sugar

11 Last Modified: 2 nd July 2016 Page 48 in any classes Tier is defined as being two or more levels not necessarily one above another, but linked by a common base All Cakes must be on boards not to exceed 45cm square except where stated Cleats must be attached to all baseboards and presentation boards that support cakes or plaques Any exhibit not meeting these specifications will be disqualified Stewards have the right to reclassify any entry Exhibits must not have previously been entered in this Show All care is taken but no responsibility accepted for any loss or damage The judge s decision is final Exhibits must be staged by 9.30am on Thursday 22nd Sept 2016, to the Pavilion after collection of exhibit cards from the Secretary s Office Exhibits must be collected from 10am - 12noon on Sunday 25th Sept 2016, from the Pavilion. Special arrangements must be made with the Pavilion Stewards for any alternative Class P78 Class P79 Class P80 Class P81 Class P82 Class P83 Class P84 DECORATED CAKES OPEN CLASSES Christening cake. Decorated hand work only. Tulle, ribbons & wire permissible. Birthday cake. Handwork only. Ribbon & wire permissible. Name of greeting to be written in pipework. Miniature Occasion Cake. The baseboard including the immediate decoration must fit inside 15cm square, the cake when covered must not exceed 11cm at the widest point, one or two tiers only. Novelty Cake. Single tier, butter 1 st $20, 2 nd $10 cream, royal icing, frosted or rolled Sponsored By fondant may be used. Mrs. M. Pease Christmas cake. Handwork only. Ribbon & wire permissible. Christmas greeting to be written in pipework. Most original cake. Blocks, tins or suitable material may be used in place of actual cake. Any occasion cake. Blocks, tins or suitable material may be used in place of actual cake.

12 Last Modified: 2 nd July 2016 Page 49 Class P85 Class P86 EXHIBITOR NOTES Class P87 EXHIBITOR NOTES Class P88 Class P89 Class P90 EXHIBITOR NOTES Class P91 Arrangement of Flowers. Using small manufactured ornament in presentation. Flowers, piped or moulded. No manufactured ornaments in presentation. DECORATED CAKES INTERMEDIATE CLASSES All Cakes must be on boards not to exceed 45cm square, except where stated Any occasion cake. Single tier. DECORATED CAKES NOVICE CLASSES 1 st $20, 2 nd $10 Donated By Mrs J.H. Stacy All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Tins or suitable material may be used in place of actual cake. Arrangement of Flowers. Small manufactured ornament may be used in presentation. 1 st $20, 2 nd $10 Sponsored By Muswellbrook Cake Decorators Inc. 1 st $20, 2 nd $10 Sponsored By Muswellbrook Cake Decorators Inc. 1 Novelty Cake single tier. Butter st $20, 2 nd $10 Sponsored By cream, royal icing, frosted or rolled Muswellbrook Cake fondant may be used. Decorators Inc. DECORATED CAKES JUNIOR CLASSES HIGH SCHOOL STUDENTS YEARS 7, 8 & 9 All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Using any variety of techniques, any type of icing/frosting, or decoration materials (e.g. lollies, etc.) to decorate the cake. Tins or suitable material may be used in place of actual cake. DECORATED CAKES BEGINNERS CLASSES PRIMARY SCHOOL STUDENTS 1 st $15, 2 nd $10 Donated By Elinor Bowman

13 Last Modified: 2 nd July 2016 Page 50 EXHIBITOR NOTES Class P92 All Cakes must be on boards not to exceed 45cm square, except where stated Special occasion cake single tier. Using any variety of techniques, any type of icing/frosting, or decoration materials (e.g. lollies, etc.) to decorate the cake. Tins or suitable material may be used in place of actual cake., 2 nd $2.50 Donated By Singleton CWA The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Cooking Section 2016 Singleton CWA ~ Family of the Lates Mrs D. Farmer ~ Singleton Mowers and Chainsaws ~ Mrs A. Schmierer ~ Mrs Colleen Moxey ~ Mr Michael Johnsen (MP) ~ Ruth Cann ~ NAA Inc. Ladies Committee ~ Muswellbrook Cake Decorators Inc. ~ Mrs. M. Pease ~ Mrs. J.H. Stacy ~ Elinor Bowman BOTTLED EXHIBITS Chief Steward: Mrs Noelene Smith Entry Fee: $1.00 per Entry Friday 9th Sept 2016 ENTRIES CLOSE Early entries are appreciated to allow time for cataloguing. Please note any late entry that may be accepted by the Secretary after the closing date will incur a late entry fee of $2.00 per Entry. STAGING ENTRIES Exhibits must be staged by 9.30am on Thursday 22nd Sept, to the Pavilion after collection of exhibit stickers from the Secretary s Office Conditions of Entry All exhibitors of bottled articles are requested to place plain paper gum labels on opposite side of exhibitor s label.

14 Last Modified: 2 nd July 2016 Page 51 All lids must be covered with white paper Only 1 entry will be accepted in all classes per Exhibitor No award will be given unless exhibits are up to standard All classes are 1 bottle unless otherwise specified Jars to be a minimum of 250g except preserving jars Jars must be cleaned of old labels etc. Screw top lids only. No sealing wax on outside of lids or corks, nor paraffin wax inside jars of jam or jelly Exhibits must be staged by 9.30am on Thursday 22nd Sept 2016, to the Pavilion after collection of exhibit stickers from the Secretary s Office Exhibits must be collected between 10am and 2pm on Tuesday 27 Sept, from the Secretary. Special arrangements must be made with the Pavilion Stewards for any alternative. Class P93 Class P94 Class P95 Class P96 Class P97 Class P98 Class P99 Class P100 PICKLES AND SAUCES OPEN CLASSES 2 nd $2 - Donated By NAA Inc Ladies Committee Mustard pickles Mixed pickles, white vinegar Tomato sauce Plum sauce Sweet chutney Tomato relish Sweet Sauce (any flavour) Beetroot Relish (see recipe following) 1 ½ kg beetroot 2 large onions ½ teaspoon ground ginger 750g apples Class P100 Beetroot Relish 2 ½ cups malt vinegar Juice of 1 lemon 500g sugar

15 Last Modified: 2 nd July 2016 Page 52 Method: 1. Boil beetroot, remove from heat, leave to cool. Peel and dice beetroots, leave to one side. 2. In separate saucepan, peel and dice apples and onions then add ginger, lemon juice, sugar vinegar and salt. Boil 20 minutes. 3. Add beetroot and boil further minutes. 4. Bottle in jars. Sash & $20 Voucher Champion Pickle or Sauce Exhibit Donated By Bronwyn Dunston PRESERVES OPEN CLASSES (new jars only) 2 nd $2 - Donated By NAA Inc Ladies Committee Class P101 Class P102 Beetroot Preserved Lemons (see suggested recipe following) Donated By NAA Inc. Ladies Committee in Memory of Mrs. S Bates Class P102 Preserved Lemons - Suggested Recipe 10 thin-skinned, unwaxed lemons 300g coarse sea salt ½ teaspoon black pepper corns 3 bay leaves ½ cup freshly squeezed lemon juice Method: 1. Scrub the lemons, rinse well under cold running water and pat dry. 2. Cut the lemons in quarters lengthways leaving them joined at the base. 3. Pack salt into the incisions and close up. Place the lemons, base first to prevent the salt from falling out, into the sterilised preserving jar. 4. Add the peppercorns, bay leaves and lemon juice. Pour in enough warm, boiled water to almost fill the jar. 5. Seal the jar and store in a cool, dark place for at least 4 weeks before using, to allow flavours to develop. Champion Preserve Exhibit Sash JAMS AND JELLIES OPEN CLASSES

16 Last Modified: 2 nd July 2016 Page 53 EXHIBITOR NOTES Class P103 Class P104 Class P105 Class P106 Class P107 Class P108 Class P109 Class P110 Class P111 Class P112 Class P113 Class P114 Class P115 Class P116 Class P117 Class P118 Class P119 Class P120 Class P121 Class P122 Class P123 Class P124 Class P125 All jars to be a minimum of 250 grams Peach jam Light plum jam Dark plum jam Nectarine jam Apricot jam Melon jam, any variety Quince jam Mulberry & Apple jam Dark grape jam Tomato jam Tomato with another fruit/ berry Fig jam Mandarin jam Orange jam Sweet marmalade Strawberry jam Grapefruit jam 1 jar jam, not enumerated Apple jelly Quince jelly Lemon cheese Passionfruit spread Bitter marmalade Class P126 Class P127 Citrus, not enumerated Lemon Honey (recipe following) Donated By The NAA Inc Ladies Committee in recognition of the many years of service given by the late Mrs Beryl Knodler

17 Last Modified: 2 nd July 2016 Page 54 Class P132 Lemon Honey Strain the juice of 4 lemons. Add the grated rind of 1 lemon. Mix with 600 mls water. Add 1 kg sugar. Cook until the honey is thoroughly thickened. Pour into jars and seal. Collection of jams other than citrus, 6 bottles, 1 bottle Class P128 each Sash & $20 Voucher Champion Jam or Jelly Exhibit Donated By Bronwyn Dunston Class P129 Most Attractive Small Gourmet Gift Basket. Must be Homemade Cooking, must contain Savoury Biscuits (6), Sweet Biscuits (6), 1 jar Jam or Jelly, 1 jar Chutney or Relish, 1 jar/bottle Sauce or Pickles, 1 jar Lemon cheese or Passionfruit spread. Judged on Presentation. 1 st $20 Donated By Singleton CWA JAM, PICKLES & RELISH NOVICE CLASSES Open to Exhibitors who have not won a 1 st prize in any Pickle, Relish or Jam Class at any previous Singleton Show. Class P130 Class P131 Class P132 Class P133 Orange jam Mustard Pickles Mixed Pickles Tomato Relish Most Successful Exhibitor in Novice Classes Class P134 Class P135 JAM & RELISH - JUNIOR CLASSES 16 Years and Under Tomato Relish Orange jam $20 Voucher Donated By Bronwyn Dunston The Northern Agricultural Association would like to thank the following Sponsors of the Singleton Show Bottled Exhibits Section 2016 Bronwyn Dunstan ~ NAA Inc. Ladies Committee ~ Singleton CWA