Domestic manufacture - Class 61 – Special Culinary Arts                                             Committee Chairperson: Bernie Derry 473-2822 Associate Committee: Carol Paranuik, Eva Yarrow, Karen Jones, Mary Pigden, Barb Bouchard & Muriel Fleming PRIZES:  1^ST- $5 2^ND- $4 3^RD- $3 All baking and canning must be actual work of the Exhibitor.  All baking must be in plastic bags and on suitable size, disposable plates. No commercial pie filling, cake mixes or other mixes. Entry tag must be firmly attached on outside of bags. Exhibitors are allowed one entry only in each section, unless otherwise stated. Exhibitors with more than five (5) entries, please leave list of your entries with the committee. YEAST BREADS & ROLLS - must be home made by the exhibitor. 1. Loaf of Whole Wheat Bread, not machine. 2. Loaf of White Bread, not machine. 3. Loaf of Bread, your choice - machine made. 4. 3 Dinner rolls, your choice. QUICK BREADS 5. 3 Cinnamon buns. 6. 3 Tea Biscuits. 7. 3 Pumpkin Muffins. 8. 1 Lemon Loaf (or one third of loaf). 9. Orange Pecan Quickbread (enter whole loaf or 1/3).                            COOKIES & SQUARES 10. 3 Peanut Butter Balls. 11. 3 Sugar Cookies. 12. 3 Chocolate Brownies, iced. 13. 3 Sweet Marie Bars. CAKES (Enter a cake or a 4”x 4” piece, unless specified differently) 14. 3 Cup Cakes, iced. 15. 1 Chocolate Cake, layered and iced. 16. 1 Cake decorated for Birthday - Judged on appearance only. 17. 1 Miracle Whip Cakes, iced. PIES & TARTS (Use small aluminium plate if possible) 18. 1 Raspberry Pie. 19. 1 Pumpkin Pie. 20. 3 Tarts, your choice. 21. 3 Lemon Tarts. MAPLE SYRUP SPECIALS - #22 TO #25 INCL. SPONSORED BY OUR LOCAL SYRUP MAKERS Harry Dennis, Steve Needham and Cyril Shaw PRIZES:  1^ST- $7 2^ND- $5 3^RD- $3 22. 3 Maple Syrup Muffins 23. A Maple Syrup pie. 24. 3 Maple Syrup Cookies. 25. 1 Wedge of Johnny Cake 26. Bernie Derry Special PRIZES: 1^st - $10 2^nd - $5 3^rd - $4 4 Pieces of home made candy, your choice. 27. Toronto-Dominion Bank-Madoc - PRIZES: 1^st - $10 2^nd - $6 3^rd - $4 A Strawberry - Rhubarb Pie 28. Lorne McDougall Ins. – Madoc PRIZES: 1^st - $10 2^ND - $6 3^RD - $4 A Pecan Pie 29. Madoc’s Amazing Coffee PRIZES: 1^st - $10 2^nd - $6 3^rd - $4 Your favourite coffee cake. (Enter a small cake or a piece of large cake) SPECIALS - COUNTRY FAIR  BAKING  & CANNING CONTEST The following entries must have proof of purchase logo (i.e. sales slip or logo from container) plus the recipe attached to each entry. 30. Robin Hood Flour PRIZES: 1^st - $25.00 Product Certificate 2^nd- $10.00 Product Certificate Lemon Nut Loaf 31. Fleischman`s Yeast –Best Bread Contest PRIZES: 1^st - $15 Gift Prize 2^nd - $10 Gift Prize 1 Loaf raisin bread 32. Tenderflake “ Best Pie Contest” PRIZES: 1^st - Gift Prize  2^nd - Gift Prize 1 Butterscotch Pie 33. Mazola & Beehive Contest (Logo or sales slip from either purchase is accepted) PRIZES: 1^st - $15 plus gift 2^nd - $10, plus gift 3 Muffins, your choice. 34. Crisco PRIZES: 1^st - $25 Product Certificate 2^nd - $10 Product Certificate 3 Strawberry Tarts. CLASS 62 – HOME CANNING (PINT JARS OR SMALLER WITH SNAP LIDS) 1 Entry  per item No Food Colouring 35. Certo – Jam Entry PRIZES: 1^st - $20.00, Product Coupon 2^nd - $10.00, Product Coupon 1 jar of Raspberry Jam, not freezer 36. Bernardin - Jelly Entry PRIZES: 1^st - $20.00 Gift Certificate 1 Jar of your favourite Jelly. 37. Bernardin: Best decorative homemade craft using mason jar and 2 piece snap lid. Judged on appearance only. PRIZE: 1^st - $20.00 Gift Certificate 38. Bernardin: Best of Show Award Using Bernardin mason jar and snap lid. PRIZE: 1^st - $30.00 Gift Certificate A jar of salsa 39. Peaches 40. Pears 41. Tomatoes 42. Pepper Jelly 43. Pickled Beets 44. Chilli Sauce 45. Corn Relish 46. Cucumber Relish 47. Sweet Pickles 48. For most entries in section 39 to 47 incl. $15 from Ladies Division of the Fairboard. In case of a tie it will be shared. Website by Denis Dubreuil - © DenMaur Webshops 2011 Orange Pecan Recipe: 1 1/2 cups all purpose flour 3/4 cup sugar 1/2 cup whole wheat flour 1 tbsp baking powder 3/4 cup chopped pecans 1/3 tsp salt 2 eggs 1 cup milk 1/3 cup melted butter 1 tsp vanilla 1/4 tsp almond extract 1 10 oz mandarin oranges drained and chopped or 2 tbsp grated orange peel 3/4 cup chopped fresh orange or mandarin segments METHOD: 1. Combine flours, sugar, baking powder, salt & pecans in a large bowl, stir till blended. 2. Beat eggs with milk, butter, vanilla and almond extract. 3. Pour wet ingredients over dry and just stir to combine. Stir in oranges and peel. 4. Spoon mixture into buttered 9x5 loaf pan. Bake at 350 for 60-65 minutes. Maple Syrup Muffins Recipe: 1/4 cup margarine or butter 2 tsp baking powder 1/2 cup white sugar 3/4 cup rolled oats 1 tsp salt 1/2 cup milk 1 1/4 cups all purpose flour 1/2 cup maple syrup METHOD: Soften margarine, blend in sugar and salt. Add dry ingredients and blend with pastry cutter until crumbly. Mix in oats. Blend milk and maple syrup in measuring cup and pour over dry ingredients stirring only to moisten. Bake at 350 for 20 minutes. Maple Syrup Cookies Recipe: 2 eggs 1 cup brown sugar 1 cup shortening or margarine 6 tbsp maple syrup 2 tsp soda 1 tsp vanilla 3 cups all purpose flour METHOD: Cream shortening, sugar and eggs, beat well, add maple syrup and beat. Measure soda into first 2 cups of flour, add to above and mix well. Keep adding flour until right consistency to roll. Roll dough 1/4” thick, cut with cutter. Place on ungreased cookie sheet and bake at 350 for about 8 minutes, while warm put together with apple jelly. Johnny Cake Recipe: 2 cups sifted flour 3 eggs, beaten 4 1/2 tsp baking powder 1 cup milk 3/4 tsp salt 1/2 cup maple syrup 1 cup cornmeal 3/4 cup melted shortening METHOD: Sift the first 3 ingredients together, add cornmeal and mix thoroughly, combine remaining ingredients and add to dry mixture, stirring only enough to dampen flour mixture, pour into greased pan. Bake at 400 for 30 minutes. Lemon Nut Loaf Recipe: 1 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1 tsp grated lemon rind 1/2 cup shortening 3/4 cup granulated sugar 2 eggs 1/2 cup milk 1/2 cup chopped nuts Glaze: 1/4 cup granulated sugar & 2 tbsp lemon juice METHOD: Combine flours, baking powder, salt & lemon rind. Stir well. Cream shortening, sugar and eggs thoroughly. Add dry ingredients alternately with milk to creamed mixture, mixing lightly after each addition. Stir in nuts. Turn into a greased and floured 8 1/2 x 4 1/2 loaf pan. Bake at 350 for 55-65 minutes or until toothpick inserted comes out clean. Leave in pan. Combine sugar and lemon juice, stirring until dissolved. Pierce top of loaf with fork, spoon glaze over hot cake, letting it soak in. Let stand 5 minutes, then remove from pan. The following are not specials. Use pint or smaller mason jars and snap lids. Only one entry in each category. PRIZES: 1^st - $4 2^nd - $3 3^rd - $2