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  • Note whether an icing or a frosting is called for on cakes.

  • No paper cups can be used for muffins or cupcakes.

  • Any exhibitors wishing to sell their baking, must be in the hall no later than 4 p.m., as building closes at 4:30 p.m.

  • The Melbourne Agricultural Society is not responsible for the quality of baking being sold.

  • The Culinary Arts Committee is not responsible for any articles lost or stolen during the fair.

Point System to determine winners is:

1st

prize - 5 points

2nd

prize - 3 points

3rd

prize - 2 points

  • The exhibitor winning the most points in Senior Culinary Arts will receive a gift. Last year‘s winner is not eligible.

  • The exhibitor standing second in Senior Culinary Arts will receive a gift.

ROLLS AND BUNS CATEGORY

  • 1.

    Six (6) Pecan Cinnamon Buns 1st prize by Laurie Farquharson

  • 2.

    One (1) dozen yeast Cloverleaf rolls 1st prize by Don Johnson

1st

2nd

3rd

10

5

3

20

5

3

PIE CATEGORY

  • 3.

    Bumbleberry 1st prize by Jonathan Fletcher 2nd prize Joyce Vanderwerf

  • 4.

    Raspberry

1st prize by Karen Fletcher 2nd prize by Ross Miller 3rd prize by Emma Smith

  • 5.

    Deep Dish Blueberry 1st prize by Harvey & Karen Graff 2nd prize by John Fichter

  • 6.

    Elderberry

1st prize by Adam Fletcher 7. Deep Dish Cherry

1

st

2

nd

prize by Harvey & Karen Graff prize by Sandy & Kathy Smith

8. Pecan

1st

2nd

3rd

12

10

3

12

10

8

20

10

3

12

5

3

20

12

3

30

20

15

1st

prize by Ron & Anne Carruthers

2

nd

3

rd

prize by Earl & Mary Elliott prize by Shawn McCann

31

1st

2nd

3rd

10. Special by Kevin McRobert Seven Flax Omega Banana Chocolate Chip Muffins. All prized donated by Kevin McRobert. Donor to receive all prize winners Use the recipe provided. No paper cups

$15

$10

$5

Frying Pan Cookies Combine 1 cup white sugar, 2 tablespoons of butter, 2 beaten eggs, 1½ cups of chopped dates in a frying pan. Cook over low heat for 10 minutes or until thick. Remove from stove and add vanilla or walnut flavouring, 1/8 teaspoon of salt and 2 cups of Rice Krispies. Form into balls and roll in fine coconut.

Haystack Cookies Mix together in a saucepan: 1 cup white sugar, ¼ cup butter or margarine, ¼ cup milk, 1¼ tablespoon cocoa, ¼ teaspoon vanilla and a dash of salt. Bring mixture to a boil and cook for 2 minutes. Remove from heat and add: 1 cup rolled oats and ½ cup coconut. Stir and spoon cookies on wax paper to set.

Buttertart Squares Mix: 1¼ cups flour; ½ cup (scant) butter; and 1 large tablespoon of brown sugar. Pack firmly in an 8" x 8" pan. Mix: 1½ cups brown sugar; 2 eggs; 1 teaspoon vanilla; shake of salt; 2 Tablespoons flour; 1 cup coconut; 1 cup walnuts and then pour over base. Bake at 350 degrees Fahrenheit for 25 minutes. Do not overbake! Do not cut until cool.

Hello Dollies Melt ½ cup butter in a 13" x 9" pan. Sprinkle 1 ½ cups of graham cracker crumbs over the melted butter. Pour a 14 oz can of Sweetened Condensed Milk over the crumbs. Sprinkle 6 oz of semi-sweet chocolate chips, 1 1/3 cups flaked coconut, and 1 cup chopped nuts over the top. Press down slightly. Bake at 350 degrees Fahrenheit for 25 - 30 minutes, until lightly browned. Cut into squares after it cools.

Flax Omega Banana Chocolate Chip Muffins In a large bowl, combine: 2 cups oat bran, ½ cup all purpose flour, 1 cup natural bran, 1 cup shredded coconut, 4 tsp baking powder, and ½ tsp salt. In a large food processor, liquefy : 1 cup yellow or golden flax seed, 2 eggs, 1 cup buttermilk, 1 cup maple syrup, 2 peeled oranges, 1 tsp baking soda, ½ cup of either Udo‘s oil, Hemp oil, or Flax oil. Mash 3 bananas. Pour liquid ingredients and bananas into the dry mixture and mixed, then stir in 1½ cups chocolate chips. Bake at 300 degrees Fahrenheit for 30 minutes, or until a toothpick comes out clean. Makes 24 muffins.

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