Culinary Arts

Director:                Cheryl McNeely

Secretary:             Sydney McNeely

Entry Form – Homecraft

Rules and Regulations:

  1. Exhibits must be the work of the exhibitor.
  2. Exhibitors can enter one item only in each number.
  3. Exhibitors must be a member of the Cumberland Township Agricultural Society (you must give your membership number when entering).
  4. Exhibitors are to use their favourite recipe unless otherwise specified. If you need a recipe, contact information available below.  Please email or call only.
  5. All entries are to be covered with clear wrap or placed in a clear plastic bag such as Ziploc.
  6. List of entries will be accepted in any of the following ways:
    • Email: navanfairculinaryarts@gmail.com
    • Phone: Cheryl McNeely at 613- 835-3506
    • Dropped off at the Fair Board Office: 1279 Colonial Rd.,
    • All entries must be in no later than Monday, August 6th, 2018
  7. Please indicate if you are a junior, teen, senior or new exhibitor.
  8. Exhibits must be brought to the blue Exhibit Building on Wednesday, August 8th, 2018 from 6:00 to 8:00 pm.
  9. Judging will take place on Thursday, August 9th, 2018. The Exhibit building will be closed until approximately 5 pm or until judging has been completed.
  10. In case of no competition, the judge will only give a prize if work is worthy.
  11. Exhibits must not be removed until 4:15pm – 6 pm, Sunday, August 12th, 2018.
  12. Prize money may be picked up at the fair office any time after noon on Friday, August 10th.
  13. All prizes other than money are to be picked up Sunday with entries.

 

PRIZE MONEY (Unless otherwise specified)

Standard for Adults:                                1st – $6.             2nd – $5.50          3rd – $5.                4th – $4.50

Children 12 and over:                             1st – $4.             2nd – $3.50          3rd – $3.                4th – $2.50                        5th – $2.

Adult and Teens Specials:                      1st $8.             2nd – $7.              3rd – $6.

Children 12 and under Specials:            1st $6.             2nd – $5.              3rd – $4.

 

HIGHEST OVERALL POINTS PRIZES

Highest Overall Points (excluding specials)             Gift/Gift Certificate Prize

Second Highest Overall Points (excluding specials)              Gift/Gift Certificate Prize

New Exhibitor with Highest Points (excluding specials)             Gift/Gift Certificate Prize

New Exhibitor with 2nd Highest Points (excluding specials)             Gift/Gift Certificate Prize

Junior Cooks (under 8 years) Exhibitor Highest Points (excluding specials)              Gift/Gift Certificate Prize

Junior Cooks (under 8 years) Exhibitor 2nd Highest Point (excluding specials)             Gift/Gift Certificate Prize

Junior Cooks (8 to 12 years) Exhibitor Highest Points (excluding specials)             Gift/Gift Certificate Prize

Junior Cooks (8 to 12 years) Exhibitor 2nd Highest Points (excluding specials)             Gift/Gift Certificate Prize

Teen Cooks (13 to 16 years) Exhibitor Highest Points (excluding specials)             Gift/Gift Certificate Prize

Teen Cooks (13 to 16 years) Exhibitor 2nd Highest Points (excluding specials)             Gift/Gift Certificate Prize

Golden Year Cooks (65 years of age or older) Exhibitor Highest Points (excluding specials)             Gift/Gift Certificate Prize

 

SPECIAL AWARDS

 

Baking Queen/King

To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies and either Jams or Pickles & Relishes.  Winner will be the person having the most first places.  In case of a tie, 2nd place will be used and if necessary 3rd and 4th place.  Specials are not included in tabulating 1st places.

 

Baking Princess/Prince

To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies and either Jams or Pickles & Relishes.  Winner will be the person having the second highest number of first places.  In case of a tie, 2nd place will be used and if necessary 3rd and 4th place. Specials are not included in tabulating 1st places.

 

Rosettes

Grand Champion Bread

Grand Champion Cake

Grand Champion Pie

 

CONGRATULATIONS TO:                  

2017 Baking Queen:      Victoria Cote-DeSilva

2017 Baking Princess:  Dominique Deschamps

 

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YEAST BREADS – NO BREAD MACHINE

  1. Bread, white, baked in a rectangle pan 1st Prize – $10 Edith Deavy Memorial
  2. White rolls, entire crust, in basket or bowl (4)
  3. Whole Wheat buns in a basket or bowl (4) 1st Prize – $10 Edith Deavy Memorial
  4. Cheesy Onion Beer Bread (must use recipe from Recipe Section)

 

YEAST BREADS – BREAD MACHINE

  1. Raisin Bread
  2. Cheddar and Onion Bread
  3. Pumpernickel Bread
  4. Whole Wheat Bread
  5. White Bread

 

BISCUITS AND MUFFINS

Note: No liners on muffins

  1. Raisin Tea Biscuits (4)
  2. Buttermilk Biscuits (4)
  3. Baking Powder Biscuits (4)
  4. Banana Muffins (4)
  5. Blueberry Muffins (4)
  6. Carrot Muffins (4)

 

QUICK BREADS

  1. Orange Bread, with nuts
  2. Banana Bread, no nuts
  3. Cherry Loaf, with nuts
  4. Zucchini Loaf, no nuts
  5. Lemon Loaf, no nuts, glazed

 

COOKIES AND SQUARES

  1. Oatmeal Cookies, dropped, with raisins (4)
  2. Peanut Butter Cookies (4)
  3. No Bake Chocolate Cookies (4) (Must use recipe from Recipe Section)
  4. Chocolate Chip Cookies (4)
  5. Ginger Snap Cookies (4) 1st Prize – $10 Ruth Scharfe-Parsons Memorial
  6. Nanaimo Bars (4)
  7. Brownie squares, without nuts, iced (4)
  8. Date Squares (4)
  9. Tiger Bars (4) (Must use recipe from the Recipe Section)

 

TARTS AND CANDY

  1. Lemon Tarts (4)
  2. Butter Tarts with raisins (4)
  3. Chocolate Fudge with nuts (4)
  4. Maple Fudge (4)
  5. Peanut Brittle (4)

 

CAKES

No cake mixes unless specified in recipe from Recipe Section.  All cakes must be removed from pan and iced on top and sides.  Only one piece will be left on display.  Cakes not collected by 6:00pm Thursday will be considered donations to our volunteer lunches.

 

  1. Chocolate Cake, 2 layers with marshmallow icing & jam between layers
  2. Carrot Cake, cream cheese icing, 9”x13”
  3. Apple Cake, 8”x8”
  4. Queen Elizabeth Cake, 9”x13”
  5. Red Velvet cupcakes (4)

 

PIES

No canned fillings.  Only one slice will be left on display.  Pies not collected by 6:00 pm Thursday will be considered donations to our volunteer lunches.

 

Cooking Tip:  in order to ensure even baking, aluminum pie plates should be tempered before use.  Place pie plates in 400F oven for 20 minutes.  Cool before using.

 

  1. Blueberry Pie, approx. 9”, double crust 1st Prize – $10 Ruth Scharfe-Parsons Memorial
  2. Peach Pie, approx. 9”, double crust
  3. Raspberry Pie, approx. 9”, double crust             1st Prize – $10 Ruth Scharfe-Parsons Memorial
  4. Any other type of pie, approx. 9”, double crust
  5. Any other type of pie, approx. 9”, crumble top

 

JAMS

No paraffin.  All jars must be labeled and tags fastened to jars, not lids.  All jars must be sealed except for freezer jams.

 

  1. Strawberry freezer jam
  2. Strawberry cooked jam
  3. Any single fruit jam, other than listed
  4. Any fruit jam made with more than 1 fruit. Fruits used to be listed on label.

 

PICKLES AND RELISHES

No paraffin.  All jars must be labelled and tags fastened to jars, not lids.

 

  1. Beet pickles Class sponsored by the McNeely Family
  2. Any type of cucumber pickles Class sponsored in memory of Mildred Wall
  3. Any type of vegetable pickled, other than beets or cucumbers
  4. Pickled Eggs in a 500 ml jar
  5. Salsa sauce

 

GOLDEN YEAR COOKS – 65 YEARS OF AGE OR OLDER

  1. Molasses Cookies (4)
  2. Bran Muffins, no liners (4)
  3. Banana Loaf, no nuts.
  4. Any type of pie, approx. 9”, double crust

 

JUST FOR MEN

  1. Favourite Cookies (4)
  2. Beer Nuts, 1 cup, in a suitable container
  3. Favourite Muffins flavored (4)
  4. Favourite Pie, approx. 9”, frozen pie shell may be used

 

JUNIOR COOKS – UNDER 8 YEARS OF AGE

NOTE:  If there are more than 15 entries in a class, 2 sets of prizes will be awarded

  1. Decorated Donut. Donut may be purchased.  Decorate with edible items.
  2. Monster Toast. Decorate a slice of white bread with paint made from mixing milk and food colouring.  Then toast it.
  3. Sugar Cube Igloo. Glue and accessories may be used.
  4. Using the Fair theme “Here We Grow Again” decorate a picture with pasta. Use paper/cardstock/construction paper no larger than 8 ½” x 11”

 

JUNIOR COOKS – 8 to 12 YEARS OF AGE INCLUSIVE

  1. Butterscotch Cookies (4) must use recipe from Recipe Section.
  2. Cookies made with M&Ms or Smarties (4)
  3. Raspberry Muffins (4)
  4. Peanut Butter Fudge (4)

 

TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE

  1. Pineapple Muffins (4)
  2. Oatmeal Cookies (4)
  3. Banana Loaf, without nuts
  4. Brownies, not iced

 

JUNIOR COOKS SPECIALS -12 YEARS & YOUNGER

  1. Rice Krispie farm animal. Non-edible decorations may be used. Display on 6” disposable plate.
  2. 3 decorated cupcakes
  3. Emogie Cake. Round cake decorated as an emogie, fondant maybe used.

TEEN COOKS SPECIALS -13 TO 16 YEARS OF AGE INCLUSIVE

  1. Shortbread Cookies (4)
  2. 3 decorated cupcakes
  3. Peanut Butter Mice (4) (Must use recipe from Recipe Section)

 

OPEN SPECIALS – OPEN TO ANY PERSON OVER THE AGE OF 16 – MUST BE WORK OF EXHIBITOR

  1. Carrot Hermit Cookies (4) (Must use recipe from Recipe Section)
  2. Maple Walnut Muffins (Must use recipe from Recipe Section)
  3. Butter Rum Cake (Must use recipe from Recipe Section)
  4. 2-Tone Fudge (4) (Must use recipe from Recipe Section)
  5. 9” x 13” cake decorated as the Canadian flag.

 

ONTARIO ASSOCIATION OF AGRICULTURAL SOCIETY (OAAS) BAKING COMPETITION

  1. Plain Chocolate Chip Cookie Competition (no nuts)

Open to youth up to 15 years of age (as of December 31st of current year)

Cookies no larger than 3” and no smaller than 2”

Display 8 cookies on a firm disposable plate

1st Prize:  $6.          2nd Prize:  $4.

 

  1. Butter Tart Competition

Competition open to all Exhibitors

The tarts must be full size tarts. (no mini or bite size tarts)

Display 5 tarts on a firm disposable plate inside of a clear plastic bag.

Only raisins are to be included.  No nuts or any other fruit.

Pastry must be homemade.

1st Prize:  $6.                      2nd Prize:  $4.

 

COUNTRY FAIR BAKING COMPETITION

Open to anyone over the age of 16 years – unless otherwise specified.  Special Rules and Regulations must be followed.

Prizes are as listed.

  1. Entrants must use sponsoring product as indicated in each recipe.
  2. Navan Fair must submit a signed release form and recipe.
  3. All winners agree to sign a release form giving permission to the sponsor to use the winner’s name in any other advertising or publicity without payment.

 

  1. Robin Hood “Family Favourite” Special.

Any muffins (4)

*   Recipe must accompany entry

*   Made with Robin Hood flour

*   Robin Hood logo must accompany each entry

1st prize – $25 product coupon

2nd prize – $10 product coupon

 

  1. Robin Hood “Best Lunchbox Snack” Special.

Any cookies (4)

*    Recipe must accompany entry

*   Made with Robin Hood flour

*   Robin Hood logo must accompany each entry

1st prize – $15

 

Crisco “Family Favourite” Special.

Any type of pie

*   Recipe must accompany entry

*   Made with Crisco (homemade crust only) on foil plate

*   Crisco logo cut from package must accompany entry

1st prize – $25 product coupon

2nd prize – $10 product coupon

 

  1. Bernardin Jam Special.

Any jam made using Bernardin Pectin

*   Bernardin logo cut from package must accompany entry

1st Prize – $20 product coupon

 

  1. Bernardin Craft Special.

Any craft using a Bernardin jar

1st Prize – $20 product coupon

 

SPECIAL THANK-YOU TO LAST YEARS SPONSORS

 

The Culinary Arts Division would like to thank all of this year’s sponsors, volunteers and exhibitors. We would not be able to showcase all of our talented exhibitors without our volunteers and sponsors.  If you would like to volunteer or sponsor in this Division please contact the Director or Secretary.  We also like feedback or suggestions for next year.

 

“Happy Cooking”