Culinary Science 2022

“75 years of Family Traditions”

Director: Cheryl McNeely

Secretary: Sydney Ferguson

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.  
  5. All entries are to be covered with clear wrap on a disposable plate or placed in a clear plastic bag such as Ziploc.
  6. List of entries will be accepted in any of the following ways, preferably via e-mail: 
  • Email: navanfairculinaryarts@gmail.com
  • Phone: Cheryl McNeely at 613-835-3506
  • Dropped off at the Fair Board Office: 1279 Colonial Rd., Navan, Ont. K4B 1N1
  1. All entry registrations must be in no later than Monday, August 1st, 2022. 
  2. Please indicate if you are a Kiddie, Junior, Teen, or a new exhibitor when submitting list of entries.
  3. Entries must be brought to the blue Exhibit Building on Wednesday, August 3rd, 2022 from 6:00pm to 8:00pm.
  4. Judging will take place on Thursday, August 4th, 2022. The Exhibit building will be closed until approximately 5:00pm or until judging has been completed.
  5. In case of no competition, the judge will only give a prize if the work is worthy.
  6. Entries must not be removed until 4:15pm – 6:00pm on Sunday, August 7th, 2022.  All entries remaining after 6:30pm on Sunday will be disposed of.
  7. Prize money may be picked up at the fair office any time after 12:00pm on Friday, August 5th, 2022.
  8. All prizes other than money are to be picked up on Sunday, August 7th, 2022 with entries.

PRIZE MONEY  (Unless otherwise specified)  

Standard for Adults:

1st – $8.00       2nd – $7.00    3rd – $6.00    4th – $5.00

Children 12 and over:

1st – $5.00       2nd – $4.50    3rd – $4.00   4th – $3.50

Children 11 and under

1st – $4.00      2nd – $3.50    3rd– $3.00     4th – $ 2.50 

Adult and Teens Specials:

1st $10.00 2nd – $9.00       3rd – $8.00

Children 12 and under Specials:

1st  $8.00 2nd  – $7.00 3rd – $6.00

HIGHEST OVERALL POINTS PRIZES

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

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

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

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

Teen Cooks (13 to 16 years) 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, Tarts and Candy 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, Tarts and Candy, 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.

CONGRATULATIONS TO:

2019 Baking Queen: Dominique Deschamps

2019 Baking Princess: Jo-Anne Girard

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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. Soft Pretzel  (2)                                                                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. Gluten free muffins, any flavor, attach recipe (4) 
  2. Cheese and Garlic Biscuits (4)
  3. Maple Walnut Muffins (4) (must use recipe from Recipe Section) 
  4. Banana Muffins (4)  
  5. Blueberry Muffins (4) 

QUICK BREADS

  1. Irish Brown Soda Bread (must use recipe from Recipe section)
  2. Banana Bread, no nuts
  3. Dutch Apple Loaf (must use recipe from Recipe section)
  4. Scones, Blueberry (4)
  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. Molasses cookies (4)                                                          1st Prize – $10 Ruth Scharfe-Parsons Memorial
  6. Brown sugar ice box cookies (4)
  7. Peppermint Brownie squares, without nuts  (4) 
  8. Date squares (4)
  9. Tiger Bars (4) (Must use recipe from the Recipe Section)

TARTS AND CANDY

  1. Coconut Macaroons (4)
  2. Butter Tarts with raisins (4) 
  3. Chocolate Fudge with nuts (4) 
  4. Maple Syrup Candy (4)
  5. Two-tone Fudge (4) (Must use recipe from the Recipe Section) 

CAKES

No cake mixes.  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 on Thursday, August 4th, 2022 will be considered donations to our volunteer lunches.

  1. Chocolate Cake, 2 layers with icing
  2. Carrot Cake, cream cheese icing, 9”x13”
  3. Coffee Bundt Cake glazed
  4. Queen Elizabeth Cake, 9”x13”
  5. Lemon Pound Cake glazed or iced, 9” x 13”

PIES

No canned fillings.  Only one slice will be left on display.  Pies not collected by 6:00pm on Thursday, August 4th, 2022 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 400°F 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. Apple Pie, approx. 9”, double crust                                        1st Prize – $10 York Brace Memorial
  5. Any other type of pie, approx. 9”, double crust

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 Strawberry
  4. Dandelion Jelly

PICKLES AND RELISHES

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

  1. Beet pickles                                                                                  Class sponsored in memory of Connie McNeely 
  2. Any type of cucumber pickles                                                       Class sponsored in memory of Mildred Wall 
  3. Pickled Green Beans
  4. Pickled Eggs in a 500 ml jar
  5. Salsa in a 500 ml jar

KIDDIE 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 coloring.  Then toast it. 
  3. Rice Krispie Christmas Tree. Glue and accessories may be used.  Size limited, please display on 6” disposable plate.
  4. Edible necklace made from anything edible.

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. Haystack cookies  (4)
  4. Unicorn Banana Bread.  Using 3 bright colors of food coloring make three distinct layers. (2 slices)

TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE

  1. Golden Graham S’Mores Bars (4)
  2. Oatmeal Cookies (4)
  3. Banana Loaf, without nuts
  4. Chocolate Chip Cookies (4)

JUNIOR and KIDDIE COOKS SPECIALS -12 YEARS & YOUNGER

  1. Rice Krispie farm animal.  Non-edible decorations may be used. Display on 6” disposable plate. 
  2. Decorated cupcakes (3)
  3. Emoji Cake. Round cake decorated as a single Emoji, fondant may be used.

TEEN COOKS SPECIALS -13 TO 16 YEARS OF AGE INCLUSIVE

  1. Unicorn Banana Loaf, glazed. Using three bright colors of food coloring make three distinct layers.  
  2. Decorated cupcakes (3)
  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. Strawberry Rhubarb Pie       (President Luc Bergeron’s favourite)
  2. Antique Kitchen Implement (must attach a brief description)
  3. Butter Rum Cake (Must use recipe from Recipe Section)
  4. High Tea Display. Celebrating Queen Elizabeth’s Platinum Jubilee, include a tea cup with a tea bag in it, a decorative plate with four choices of suitable treat items, an image of the Queen or emblem on a tray no larger than 20”x12”.  Judging is based on theme, creativity, presentation and choice of treats.
  5. 9” x 13” cake decorated based on the fair theme, “75 years of Family Traditions”.

ONTARIO ASSOCIATION OF AGRICULTURAL SOCIETY (OAAS) BAKING COMPETITION

The winner from each Fair/Exhibition will be eligible to enter the District Competition.

  1. Plain Chocolate Chip Cookie Competition (no nuts)

Open to youth ages 10 to 15 years of age (as of December 31st of the current year).  

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

Display 8 cookies on a sturdy plate (no paper plates) inside of a clear plastic bag with exhibitor’s name and address using the entry tag provided.

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).

Tarts must not contain fruit or nuts (no raisins or pecans).

Display 6 tarts on a firm sturdy plate (no paper plates) inside a clear plastic bag with the exhibitor’s name and address using the entry tag provided. Pastry must be homemade.

            1st Prize $6.00         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. 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 Science 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 appreciate feedback or suggestions for next year.

                                                 “Happy Cooking”

CULINARY ARTS – RECIPE SECTION

CHEESY ONION BEER BREAD

3 cups flour 1 tablespoon baking powder 

1 teaspoon salt 1/4 cup sugar

3/4 cup shredded old cheddar 1 (12 ounce) can of beer

1/4 cup butter, melted 2 green onions, sliced thin

Preheat oven to 375°F.  Prepare a loaf pan with non stick cooking spray.  In a large bowl mix flour, baking powder, salt, sugar, cheese and green onions. Using as few strokes as possible, mix in the beer until moistened. Drizzle the melted butter over top.  Bake for 50 minutes. Remove and cool 10 minutes before removing from the pan.

IRISH BROWN SODA BREAD (makes 2 loaves)

1 teaspoon unsalted butter cut into small pieces plus more for pan   1 teaspoon baking soda

3 tablespoons rolled oats                                                                    1 teaspoon salt

3 cups flour plus more for pan                                                             2 cups sour cream

1 cup wheat bran flakes                                                                      3 tablespoons canola oil

1 tablespoon plus 1 teaspoon baking powder                                     3 large eggs lightly beaten

½ cup sugar plus more for sprinkling

Preheat oven to 350 degrees.  Butter 2 9×5 inch loaf pans and dust with flour tapping out the bottom.  Sprinkle bottom of the pans with 1 1/2 tablespoons of oats.

In large bowl whisk together flour, bran flakes, baking powder, baking soda and salt.  In another bowl, whisk together sour cream, sugar, oil and eggs.  Fold sour cream mixture into flour mixture until just combined.  Divide batter evenly between pans.  Top each loaf with remaining 1 ½ tablespoons of oats and dot with butter, then sprinkle with sugar.  Bake until golden and a toothpick comes out clean.  About 40 minutes.  Cool in pans completely.

DUTCH APPLE LOAF 

1 /2 cup butter, softened 1 cup sugar

¼ cup buttermilk               2 large eggs

1 teaspoon vanilla  extract             2 cups flour

1 ½ teaspoon baking powder                                ½ teaspoon salt

¼ teaspoon baking soda 2 cups diced peeled tart apples

½ cup of Chopped Walnuts

TOPPING

¼ cup sugar                                                          2 teaspoons ground cinnamon

¼ cup flour                                                      ¼ cup cold butter cubed

Heat oven to 350°F. Cream, butter and sugar until light and fluffy.  Add eggs one at a time, beat well after adding each egg.  Beat in buttermilk and vanilla.  Combine flour, baking powder, salt and baking soda then gradually add to creamed mixture.  Fold in apples and walnuts.  Pour into a greased 9×5 in loaf pan.  Topping combine sugar, flour and cinnamon cut in butter until mixture resembles course crumbs.  Sprinkle over the batter in the loaf pan.  Bake for 55-60 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from the pan.

NO-BAKE CHOCOLATE COOKIES

2 cups sugar 1/2 cup milk

1/2 cup butter or margarine 1/2 cup cocoa 

1 dash salt 1/2 teaspoon vanilla 

3 cups rolled oats 1 cup flaked coconut 

In a medium saucepan, combine sugar, milk, butter, cocoa and salt. Heat to boiling, stirring frequently. When it has reached a rolling boil, cook for 5 minutes, stirring constantly. Remove pan from heat and mix in vanilla, oats and coconut. Drop by spoonfuls onto wax paper. 

TIGER BARS

1/4 cup brown sugar, packed 1/4 cup margarine

1/4 cup corn syrup 3/4 cup butterscotch chips

2 cups rice crisp cereal 1 cup chocolate chips

1 teaspoon oil

In a heavy saucepan, combine brown sugar, margarine and corn syrup; bring to boil and stir until sugar is dissolved.  Remove from heat; stir in 1/2 cup butterscotch chips; stir until melted. Stir in cereal until well coated.  Press into a greased 8” square pan.  Melt the chocolate chips with the remaining 1/4 cup of butterscotch chips and the oil.  Once melted, spread evenly over cereal mixture

BUTTERSCOTCH COOKIES

1 cup butterscotch chips 1 cup peanut butter

3 cups cornflakes cereal 1/2 cup chopped walnuts 

Heat butterscotch chips and peanut butter together in a large saucepan on low heat, stirring often, until butterscotch chips are melted. Remove from heat. Stir until smooth.  Add cereal and walnuts to mixture. Mix well. Drop, using approximately 2 tablespoons for each, onto a wax paper lined cookie sheet. Let stand until set.

PEANUT BUTTER MICE

1 cup creamy peanut butter 1-1/2 cups flour

1/2 cup butter, softened 1/2 teaspoon baking soda

1/2 cup sugar 1/2 cup peanut halves

1/2 cup brown sugar, packed 48 mini M&Ms

1 egg 96 mini chocolate chips

1 teaspoon vanilla 48 – 2” red shoestring licorice

In a large mixing bowl, cream peanut butter, butter, sugar and brown sugar. Beat in egg and vanilla. Combine flour and baking soda then gradually add it to creamed mixture. Refrigerate for 1 hour or until easy to handle. Then roll into 1” balls. Place 2” apart on baking sheet. Pinch each ball at one end to taper. Insert 2 peanut halves in center of each ball for ears. Add one M&M for nose and 2 chocolate chips for eyes. Bake at 350°F for 10 minutes or until set. Gently insert 1 licorice piece into each warm cookie for the tail.

MAPLE WALNUT MUFFINS 

2 cups flour 1/2 cup brown sugar

2 teaspoons baking powder 1 large egg

1 tablespoon vanilla 3 /4 cup milk

1/2 teaspoon salt 1/2 cup butter, melted

1 cup sugar 1 /2 cup maple syrup

1 /4 cup sour cream 1 /2 teaspoon vanilla extract

1 /2 cup chopped walnuts 1 /2 teaspoon ground cinnamon

Preheat oven to 400°F. Grease muffin tins. In a large bowl whisk together flour, baking powder, brown sugar, walnuts, salt and cinnamon. In a separate bowl, beat milk, butter, syrup ,sour cream egg and vanilla.  Stir into dry ingredients just until moistened. Fill greased muffin cups approximately 2/3 full.  Bake 16-20 minutes or until toothpick  comes out clean.

BUTTER RUM CAKE 

1 cup chopped walnuts 1/2 cup rum

1 package yellow cake mix 1 package vanilla pudding mix

4 eggs 1/2 cup water

1/2 cup vegetable oil

Glaze

1/2 cup butter 1/4 cup water

1 cup white sugar 1/2 cup rum

Heat oven to 325°F. Grease and flour a 10” bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl combine cake mix and pudding mix.  Mix in the eggs, 1/2 cup water, 1/2 cup vegetable oil and 1/2 cup rum. Pour batter into the prepared pan.  Bake in the preheated oven for 60 minutes or until a toothpick comes out clean. Let sit 10 minutes in the pan and then turn out onto a serving plate.

Glaze: In a saucepan combine butter, 1/4 cup water, white sugar.  Bring to a boil over medium heat and continue to boil for 5 minutes. Remove from heat and stir in 1/2 cup rum.  Brush glaze over top and sides of cake. Allow the cake to absorb glaze and repeat until all glaze is used.

TWO-TONE FUDGE

Chocolate Layer Peanut Butter Layer

1 1/2 cups sugar 1 1/2 cups sugar

1/3 cup butter 1/3 cup butter

1/3 cup evaporated milk 1/3 cup evaporated milk

3/4 cup chocolate chips 1/2 cup peanut butter

1/2 cup marshmallow fluff 1/2 cup marshmallow fluff

1/2 teaspoon vanilla 1/2 teaspoon vanilla

Line an 8”x8” pan with aluminium foil, letting the edges extend over the sides.

Chocolate Layer

In a medium saucepan melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring. Remove from heat and stir in chocolate chips, marshmallow fluff and vanilla, beat vigorously until combined. Pour into prepared pan, spread into an even layer. Set aside and allow to cool to room temperature.

Peanut Butter Layer

In a medium saucepan melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring. Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beat vigorously until combined. Pour over chocolate layer spread into an even layer. Set aside and allow to cool to room temperature.