Culinary Science 2024

“The Sweetest Things in Life”

Director: Cheryl McNeely

Secretary: Jo-Anne Girard

AS WE ARE NOW USING ASSISTEXPO TO RECORD ENTRIES, PLEASE BE AWARE OF THE FOLLOWING CHANGES TO ENTER YOUR BAKING.

ALL ENTRIES SHOULD BE COMPLETED THROUGH ASSISTEXPO.IF YOU DON’T HAVE COMPUTER ACCESS PLEASE CONTACT THE SECRETARY TO GIVE YOUR ENTRY BEFORE JULY 31st OR YOU WILL NOT BE REGISTERED AND THEREFORE NOT ELIGIBLE FOR JUDGING

ERules and Regulations

  1. Exhibits must be the work of the exhibitor.
  1. Exhibitors can enter one item only in each number.
  2. Exhibitors must be a member of the Cumberland Township Agricultural Society (you must give your membership number when entering).
  3. Exhibitors are to use their favourite recipe unless otherwise specified.  
  4. All entries are to be covered with clear wrap on a disposable plate or placed in a clear plastic bag such as Ziploc.
  5. 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 Wednesday, July 31st, 2024. 
  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 7th,2024 from 6:00pm to 8:00pm.
  4. Judging will take place on Thursday, August 8th, 2024. 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 11th, 2024.  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 9th, 2024.
  8. All prizes other than money are to be picked up on Sunday, August 11th, 2024 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:

2023 Baking Queen: Cheryl McNeely

2023 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. Soft Pretzel  (2)                                                                1st Prize – $10 Edith Deavy Memorial
  4. Honey Beer Bread (must use recipe from Recipe Section)

YEAST BREADS – BREAD MACHINE

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

MUFFINS

Note: No liners on muffins

  1. Gluten free muffins, any flavor, attach recipe (4) 
  2. Lemon Cranberry Muffins (4)
  3. Maple Walnut Muffins (4) (must use recipe from Recipe Section) 
  4. Banana Muffins (4)  
  5. Blueberry Muffins (4) 

QUICK BREADS AND BISCUITS

  1. Irish Brown Soda Bread (must use recipe from Recipe section)
  2. Banana Bread, no nuts
  3. Honey Currant Scones(4) (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. Pink Lady Squares (4) (must use recipe from Recipe Section)
  7. Peppermint Brownie squares, without nuts (4)
  8. Tiger Bars (4) (must use recipe from 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, August10th, 2023 will be considered donations to our volunteer lunches. (Thank you!)

  1. Chocolate Cake, 2 layers with icing
  2. Carrot Cake, cream cheese icing, 9”x13”
  3. Coffee Bundt Cake glazed
  4. Children’s Birthday Cake – one layer, 9”x13”
  5. Lemon Pound Cake glazed or iced, 9” x 13”

PIES

No canned fillings uness specified otherwise.  Only one slice will be left on display.  Pies not collected by 6:00pm on Thursday, August 10th, 2023 will be considered donations to our volunteer lunches. (Thank you!)

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. Pumpkin Pie, approx. 9”, single crust, canned filling allowed
  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

JAMS AND JELLIES

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. Carrot Cake jam
  4. Maple Pear Jelly
  5. Apple Jelly
  6. Honey Lemon 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 relish                             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
  6. BBQ Sauce 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.
  5. Make a snowglobe using a 500 ml mason jar
  6. Decorate a 2L basket containg 3-5 non-perishable food items. All food will be donated to the Food Bank.

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. Gumdrop cookies  (4)
  4. Unicorn Banana Bread.  Using 3 bright colours of food colouring make three distinct layers. (2 slices)
  5. Decorate a 2L basket containing 3-5 non-perishable food items. All food will be donated to the Food Bank.

TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE

  1. Rocky Road Squares (4) (must use recipe from Recipe Section)
  2. Cookie Monster Cookies (4)
  3. Banana Loaf, without nuts
  4. Chocolate Chip Cookies (4)
  5. Decorate a 2L basket containing 3-5 non-perishable food items. All food will be donated to the Food Bank.

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 colours of food colouring 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. Crumble Top Apple Pie     (President Andrew William’s favorite) 1st place to be given to the President
  2. Antique Kitchen Implement (must attach a brief description)
  3. Butter Rum Cake (Must use recipe from Recipe Section)
  4. Afternoon Tea Display. 25th anniversary theme: include a tea cup with a tea bag in it, a decorative plate with three choices of suitable treat items, on a tray no larger than 20”x12”. Judging is based on theme, creativity, presentation, and choice of treats.

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

SPECIAL THANK-YOU TO LAST YEAR’S VOLUNTEERS & 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 SCIENCE – RECIPE SECTION

HONEY BEER BREAD

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup honey
  • 1 (12 ounce) can of beer
  • 1/4 cup butter, melted

Preheat oven to 350°F.. In a large bowl mix flour, baking powder, salt until combined.  Slowly pour the beer and honey into the flour mixture and stir until combined. Pour half of the melted butter into the bottom of a 9”x5” loaf pan and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer. Then brush the remaining melted butter evenly on top of the batter.

IRISH BROWN SODA BREAD (makes 2 loaves)

  • 1 teaspoon unsalted butter cut into small pieces plus more for pan
  • 3 tablespoons rolled oats
  • 3 cups flour plus more for pan
  • 1 cup wheat bran flakes
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sour cream
  • 3 tablespoons canola oil
  • 3 large eggs lightly beaten
  • ½ cup sugar plus more for sprinkling

Preheat oven to 350 degrees. Butter two (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 a 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.

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
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1-1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup peanut halves
  • 48 mini M&Ms
  • 96 mini chocolate chips
  • 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
  • 2 teaspoons baking powder
  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/4 cup sour cream
  • 1 large egg
  • 1 tablespoon vanilla
  • 1 cup sugar

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.

TEQUILA SUNRISE CAKE

  • 1 AND 1/4 cups unsalted butter
  • 2 cups granulated sugar
  • 1 package yellow cake mix
  • 2 tablespoons grated orange zest
  • 1 teaspoon vanilla extrract
  • 5 large eggs
  • 3 cups all pupose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2/3 cup fresh orange juice
  • 1/4 cup tequila
  • 1/4 cup pomegranite juice
  • red food colouring

Glaze

  • 1/2 cup granulated sugar
  • 1/3 cup orange juice
  • 2 tablespoons tequila
  • 1/2 cup confectioners sugar

Heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.

IIn a large bowl beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and vanilla. Beat in the eggs, one at a time, mixing well after each addition.

In a separate medium bowl, combine the flour, salt, baking powder, and baking soda. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the orange juice and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.

sfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food colorinTrang. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.

Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 45-55 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.

Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely

Glaze: Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners’ sugar until smooth. Use a pastry brush to brush the glaze all over the surface of the cake.

TWO-TONE FUDGE

Chocolate Layer

  • 1 1/2 cups sugar
  • 1/3 cup butter
  • 1/3 cup evaporated milk
  • 3/4 cup chocolate chips
  • 1/2 cup marshmallow fluff
  • 1/2 teaspoon vanilla

Peanut Butter Layer

  • 1 1/2 cups sugar
  • 1/3 cup butter
  • 1/3 cup evaporated milk
  • 1/2 cup peanut butter
  • 1/2 cup marshmallow fluff
  • 1/2 teaspoon vanilla

Line an 8”x8” pan with aluminum 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.

PINK LADY SQUARES

Base layer

  • 2 cups graham wafer crumbs
  • ½ cup melted butter
  • ½ cup brown sugar
  • 1 tbsp flour

Press into a greased 8”x8” pan. Bake for 15 minutes at 350F.

Filling

  • 1 cup sweetened condensed milk
  • 2 cups coconut

Mix and spread the filling on baked base and return to the oven at 350F for 20 minutes. Don’t overbake. Spread with pink butter icing.

ROCKY ROAD SQUARES

  • ¼ cup butter, melted
  • 1-½ cups graham wafer crumbs
  • 1 ½ cups flaked coconut
  • 1-½ cups chopped nuts
  • 1pkg 300 gram semi-sweet chocolate chips
  • 1-½ cups mini marshmallows
  • 1 can 300ml sweetened condensed milk
  • 2 oz semi-sweet chocolate melted

Combine butter and crumbs, press into parchment-paper lined 13”x9” baking pan. Layer coconut, nuts, chocolate chips and marshmallows over the crust. Drizzle sweetened condensed milk evenly over all. Bake at 350F 25 to 30 minutes until golden brown. Remove from the oven, drizzle with melted chocolate. Cool completely, remove from parchment paper and cut into squares.

HONEY CURRANT SCONES

  • 2 ½ cups all-purpose flour
  • 2 tsp grated orange peel
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/2 tsp salt
  • ½ cup butter or margarine
  • ½ cup currants
  • ½ cup dairy sour cream
  • ⅓ cup honey
  • 1 egg lightly beaten

Combine flour, orange peel, baking powder, baking soda and salt in a large bowl. Cut in butter until the mixture looks like small balls. Add currants. Combine sour cream, honey and egg in a bowl mix well. Stir honey mixture into dry mixture to form soft dough. Knead dough on a lightly floured surface 10 txs. Shape dough into 8” squares. Cut into 4 squares. Cut each square diagonally into 2 triangles. Place triangles on a greased baking sheet. Bake in a preheated oven at 375F for 15 to 20 minutes or until golden brown.

BLUEBERRY TIM TOK COOKIES

  • 1 cup all-pupose flour
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon salt
  • 1/3 cup butter
  • 1/3 Cup Sugar
  • 1/3 Cup Frozen Blueberries
  • 1/2 cup white chocolate chips

Microwave blueberries in 20 second intervals stirring in between until they are soft like jam consistency.

Whisk together flour, salt and baking powder in a medium size bowl until well blended

With electric mixer cream together butter and sugar until light and fluffy.

Add blueberries to the butter mixture and mix on low and increase to high speed to incorporate.  Add flour mixture a little at a time, until fully blended.

Fold in the white chocolate chips and stir until evenly distributed.

Refrigerate for 30 min then spoon on parchment lined cookie sheet.Bake for 10-13 minutes at 400 degrees.  Careful to not over bake.