| Director: Jo-Anne Girard |
| Secretary: Kristyn Girard |
| Rules and Regulations: |
|---|
| a. Exhibits must be the work of the exhibitor. |
| b. Exhibitors can enter one item only in each number. |
| c. Exhibitors must be a member of the Cumberland Township Agricultural Society |
| (you must give your membership number when entering). |
| d. Exhibitors are to use their favourite recipe unless otherwise specified. |
| e. All entries are to be covered with clear wrap or placed in a clear plastic bag such as Ziploc. |
| f. List of entries will be accepted in any of the following ways: |
| Email: NavanFair-Cooks@hotmail.com |
| Phone: Kristyn or Jo-Anne Girard @ 835-2544 |
| Dropped off at the Fair Board Office: 1279 Colonial Rd., Navan, K4B 1N1 |
| g. All entries must be in no later than Monday, August 6th, 2012 |
| h. Please indicate if you are a junior, teen, senior or new exhibitor. |
| i. Exhibits must be brought to the blue Exhibit Building on Wednesday, August 10th, |
| from 6:00 to 8:00 pm. |
| j. Judging will take place on Thursday, August 9th, 2012. The Exhibit building will be closed until |
| approximately 5 pm or until judging has been completed. |
| k. In case of no competition, the judge will only give a prize if work is worthy. |
| l. Exhibits must not be removed until 4:15pm – 6 pm, Sunday, August 12th, 2012. |
| m. Prize money may be picked up at the fair office any time after noon on Friday. |
| n. All prizes other than money are to be picked up Sunday with entries. |
| PRIZE MONEY (Unless otherwise specified) |
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| Standard for Adults and Teens: |
| 1st-$6.00 2nd-$5.50 3rd-$5.00 4th-$4.50 |
| Children 12 and under: |
| 1st-$4.00 2nd-$3.50 3rd-$3.00 4th-$2.50 5th-$2.00 |
| Adult and Teens Specials: |
| 1st-$8.00 2nd-$7.00 3rd-$6.00 |
| Children 12 and under Specials: |
| 1st-$6.00 2nd-$5.00 3rd-$4.00 |
| Group Organizations: |
| 1st -$6.00 2nd-$5.50 3rd-$5.00 4th-$4.50 |
| HIGHEST OVERALL POINTS PRIZES (excluding specials): |
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| Gift/Gift Certificate Prize for: |
| Highest Overall Points |
| Second Highest Overall Points |
| New Exhibitor with Highest Points |
| New Exhibitor with Second Highest Points |
| Junior Cooks (under 8 years) Exhibitor Highest Points |
| Junior Cooks (under 8 years) Exhibitor 2nd Highest Point |
| Junior Cooks (8 to 12 years) Exhibitor Highest Points |
| Junior Cooks (8 to 12 years) Exhibitor 2nd Highest Points |
| Teen Cooks (13 to 16 years) Exhibitor Highest Points |
| Teen Cooks (13 to 16 years) Exhibitor 2nd Highest Points |
| Senior Cooks (65 years of age or older) Exhibitor Highest Points |
| SPECIAL AWARDS: |
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| 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, either Jams or Pickles and Relishes. Winner will be the person having the most 1st places. In case of a tie, 2nd places will be used and if necessary 3rd and 4th place. Specials are not included. |
| 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 1st places. In case of a tie, 2nd places will be used and if necessary 3rd and 4th place. Specials are not included. |
| Rosettes |
| Grand Champion Bread |
| Grand Champion Cake |
| Grand Champion Pie |
| CONGRATULATIONS TO: |
|---|
| 2011 Baking Queen: Dominique Deschamps |
| 2011 Baking Princess: Julie Charlebois |
| YEAST BREAD – NO BREAD MACHINE |
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| 1. Bread, white, baked in a rectangle pan |
| 1st Prize – $10 Edith Deavy Memorial |
| 2. White rolls, entire crust, in a basket or bowl (4) |
| 1st Prize – $10 Edith Deavy Memorial |
| 3. Dill Cheese Bread (Must use recipe from Recipe Section) |
| YEAST BREADS – BREAD MACHINE |
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| 4. Raisin Bread, 1 1/2 lbs. |
| 5. Cheddar and Onion Bread, 1 1/2 lbs. |
| 6. Pumpernickel Bread, 1 1/2 lbs. |
| 7. Whole Wheat, 1 1/2 lbs. |
| BISCUITS AND MUFFINS |
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| Note: No liners on muffins |
| 8. Raisin Tea Biscuits (4) |
| 9. Blueberry Tea Biscuits (4) |
| 10. Cheese Tea Biscuits (4) |
| 11. Carrot Pineapple Muffins (4) |
| 12. Blueberry Muffins (4) |
| 13. Banana Muffins (4) |
| QUICK BREADS |
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| 14. Orange Bread, with nuts |
| 15. Banana Bread, no nuts |
| 16. Cherry Loaf, with nuts |
| 17. Zucchini Loaf, no nuts |
| 18. Lemon Loaf, no nuts, glazed |
| COOKIES AND SQUARES |
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| 19. Oatmeal Cookies, dropped, with raisins (4) |
| 20. Peanut Butter Cookies (4) |
| 21. Sugar Cookies (4) |
| 22. Thumbprint Cookies (4) |
| 23. Triple Chip Cookies (4) (Must use recipe from Recipe Section) |
| 24. Nanaimo Bars (4) |
| 1st Prize – $10 Ruth Scharfe-Parsons Memorial |
| 25. Brownie squares, without nuts, iced (4) |
| 26. Date squares (4) |
| 27. Peanut Butter Bars (4) (Must use recipe from Recipe Section) |
| TARTS AND CANDY |
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| 28. Lemon Tarts (4) |
| 29. Butter Tarts with raisins (4) |
| 30. Chocolate Fudge with nuts (4) |
| 31. Two Flavour Fudge (4) (Must use recipe from Recipe Section) |
| 32. Peanut Brittle (4) |
| CAKES |
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| 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 the Tea Room. |
| 33. Chocolate Cake, 2 layer, white icing, fully iced |
| 34. Carrot Cake, cream cheese icing, 9”x 13” |
| 1st Prize – $10 Ruth Scharfe-Parsons Memorial |
| 35. Zucchini Cake, not iced, 8”x 8” |
| 36. Blueberry/Cherry Coffee Cake, 1 piece, 4″x4″ (Must use recipe from Recipe Section) |
| 37. Any 6 Cake-Pops, appropriately displayed |
| PIES |
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| No canned fillings. |
| Only one slice will be left on display. |
| Pies not collected by 6:00pm Thursday will be considered donations to our Tea Room. |
| 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. |
| 38. Cherry Pie, approx. 9”, double crust |
| 39. Blueberry Pie, approx. 9”, double crust |
| 40. Peach Pie, approx. 9”, double crust |
| 41. Raspberry Pie, approx. 9”, double crust |
| 42. Any other type of pie, approx. 9”, double crust |
| JAMS |
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| No paraffin. |
| All jars must be labelled and tags fastened to jars, not lids. |
| All jars must be sealed except for freezer jams. |
| 43. Strawberry freezer jam |
| 44. Strawberry cooked jam |
| 45. Any single fruit jam, other than listed |
| 46. Any fruit jam made from more than 1 fruit. Fruits used to be on label. |
| PICKLES AND RELISHES |
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| No paraffin. |
| All jars must be labelled and tags fastened to jars, not lids. |
| 47. Beet pickles |
| 48. Any type of cucumber pickles |
| 49. Any type of vegetable pickled, other than beet or cucumbers |
| 50. Pickled Eggs in a 500 ml jar |
| 51. Salsa sauce |
| GOLDEN YEAR COOKS – 65 YEARS OF AGE OR OLDER |
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| 52. Chocolate Chip Cookies (4) |
| 53. Banana Muffins, no liners (4) |
| 54. Banana Loaf, with nuts |
| 55. Cherry Pie, approx. 9”, double crust |
| 56. Gumdrop Cake, 8”x8”, choice of icing, fully iced |
| JUST FOR MEN |
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| 57. Flavoured Popcorn, 2 cups, in a suitable container |
| 58. Favourite muffins, no liners (4) |
| 59. Beer Nuts, 1 cup, in a suitable container |
| 60. Favourite Pie, approx. 9”, frozen pie shell may be used |
| JUNIOR COOKS – UNDER 8 YEARS OF AGE |
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| NOTE: If there are more than 15 entries in a class, 2 sets of prizes will be awarded |
| 61. Decorated Donut. Donut may be purchased. Decorate with edible items. |
| 62. Sugar Cube Creation displayed on 4” or smaller disposable plate. Glue and accessories may be used. |
| 63. Friendship bracelet. Made from string licorice. Edible accessories may be added. |
| 64. Pasta Dinner Plate. Have an adult draw/computer print a picture of a dinner plate. Then decorate the dinner plate with pasta. Pasta may be painted. Use paper/cardstock/construction paper no larger than 8½” x 11” |
| JUNIOR COOKS – 8 to 12 YEARS OF AGE INCLUSIVE |
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| 65. Ice Cream Cone Cupcake (1) (Must use recipe from Recipe Section) |
| 66. Cookies made with M&Ms or Smarties (4) |
| 67. Chocolate Chip Muffins (4) |
| 68. Rocky Road Candy (Must use recipe from Recipe Section) |
| TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE |
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| 69. Carrot Muffins (4) |
| 70. Oatmeal Chocolate Chip Cookies (4) |
| 71. Banana Loaf, without nuts |
| 72. Brownie Lollipops (4) (Must use recipe from Recipe Section) |
| JUNIOR COOKS SPECIALS (12 years and younger) |
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| 73. Rice Krispie Shamrock. Non-edible decorations may be used. Display on 6” disposable plate. |
| 74. 3 decorated cupcakes |
| 75. Chocolate Chip Pizza Cookie. One slice displayed on a 6” plate. (Must use recipe from Recipe Section) |
| TEEN COOKS SPECIALS (13 to 16 years of age inclusive) |
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| 76. Banana Cake, 8”x8”, no icing |
| 77. 3 decorated cupcakes |
| 78. Rice Krispie Sushi (4) (Must use recipe from Recipe Section) |
| OPEN SPECIALS (Open to all ages – must be work of exhibitor) |
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| 79. Tropical Mango Muffins, no liners (4) (Must use recipe from Recipe Section) |
| 80. Peanut Brittle Cookies (4) (Must use recipe from Recipe Section) |
| 81. Chocolate Mint Cake (Must use recipe from Recipe Section) |
| 82. Pineapple Rum Upside-Down Cake, one piece, 4″x4″ (Must use recipe from Recipe Section) |
| 83. Fruit & Oat Bars (4) (Must use recipe from Recipe Section) |
| 84. Cookie Bouquet suitable for gift giving |
| Ontario Association of Agricultural Society – OAAS BAKING COMPETITION |
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| 85. Plain Chocolate Chip Cookie Competition |
| Open to youth ages 10 to 15 years of age |
| Cookies no larger than 3” and no smaller than 2” |
| Display 8 cookies on a disposable plate |
| 1st Prize: $6.00 2nd Prize: $4.00 |
| 86. 60% Whole Wheat Bread Competition |
| Open to all ages |
| Bread maker may be used |
| Min. size: 8” x 4” x 2 1/2” Max. size: 9” x 5” x 3” |
| 1st Prize: $6.00 2nd Prize: $4.00 |
| COUNTRY FAIR BAKING COMPETITION |
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| Open to anyone – Any age unless otherwise specified. |
| Special Rules and Regulations must be followed. |
| Prizes are as listed. |
| Special Rules |
| a. Entrants must use sponsoring product as indicated in each recipe. |
| b. Navan Fair must submit a signed release form for the first place winner with recipe and |
| proof of purchase |
| c. All winners must 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 |
| 87. Fleishmann’s Bread Machine Special – loaf of white bread made in a bread machine. |
| * Made using Fleischmann’s Bread Machine Yeast |
| * A Fleischmann’s yeast label must accompany each entry |
| 1st prize – $15 & gift prize 2nd prize – $10 & gift prize |
| 88. Tenderflake Special. Pie of your choice. |
| * Made with Tenderflake Lard (homemade crust only) on foil plate. |
| * A Tenderflake Lard logo cut from package must accompany each entry |
| 1st prize – gift prize 2nd prize – gift prize |
| 89. Mazola and Bee Hive Special – Chewy Brownies (4) |
| * Must use recipe from Recipe Section |
| * Made with Mazola Oil or BeeHive Corn Syrup |
| * BeeHive logo from the product packages must accompany the entry |
| 1st prize- $15 & gift prize 2nd prize- $10 & gift prize |
| 90. Robin Hood Special. Any 8”x 8” cake not iced. |
| * Made with Robin Hood flour |
| * A Robin Hood logo must accompany the entry. |
| 1st prize – $25 product coupon 2nd prize – $10 product coupon |
| 91. Certo Special. Any jam made using Certo. |
| * Certo logo cut from the package must accompany the entry. |
| 1st prize – $20 product coupon 2nd prize – $10 product coupon |
| 92. Bernardin Jam Special. Any jam made using Bernardin Pectin. |
| * Bernardin logo cut from package must accompany entry. |
| 1st prize – $20 product coupon |
| 93. Bernardin Craft Special. Any craft using a Bernardin jar. |
| 1st prize – $20 product coupon |
| 94. Fleishmann’s Youth Special – loaf of white bread. Bread Machine may be used |
| * Exhibitor must be under age of 16. |
| * Made with Fleischmann’s Bread Machine Yeast. |
| * A Fleischmann’s yeast label must accompany each entry |
| 1st prize- $15 gift prize |
| 95. Robin Hood Beginners Best Best Cookie Contest. Any type of cookie (4) |
| * Exhibitor must be 12 years of age or younger |
| * Made with Robin Hood Flour. |
| * A Robin Hood logo cut from the package must accompany the entry |
| 1st prize- $15 gift certificate |
| GROUP ORGANIZATIONS |
|---|
| Entry Fee: $5.00 |
| A group identification card to be displayed after judging |
| All 6 items must be shown |
| Theme: “Welcome Navan Ireland” |
| 1. Soda Bread |
| 2. Scones (4) |
| 3. Oatmeal Cookies with raisins (4) |
| 4. Brownies, iced (4) |
| 5. Apple Cake (4) |
| 6. Apple Pie, approx. 9”, double crust |
| Best Display will receive $10. |
