Domestic Science Prize List 2018-Class 30

2017 Winners in Domestic Science

New Exhibitor award:  Elsie Rowat, Barrie

Exhibitor with most points in the Domestic Science Section,

Winner Caroline Henderson, Vasey: Sponsored by Ken Truax Construction

2018 Elmvale Fall Fair  Domestic Science Prize List
Chairperson: Marlene Lambie- Phone 705-322-1843
Prize Money

ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM

“COUNTRY FAIR” BAKING SPECIALS – 2018
the following terms and conditions apply to all the Country Fair Baking Contests(categories A-D) which are listed below. Please conform to these rules as they will ensure that your entry will be judged at our fair.
1. All entrants into the contests must submit entries that were made using the Sponsor’s product.
2. A copy of the recipe, indicating the Sponsors product used, must accompany each entry
3. All entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the judge(s) is final.
General Rules for National CFB Contests-Categories A and B
1.Open to residents of Canada, who are 1st prize winners of designated baking contests at their local fairs
2. Winners will be selected from local fair entrants judged on appearance, taste, texture and recipe creativity, once all necessary paperwork has been submitted to Country Fair Baking Contests
SMUCKERS FOODS OF CANADA
A. Robin Hood Flour, Best Family Favorite
Featuring:1/2 Lemon Loaf with glaze,recipe of your choice
Prizes: 1st -$25.00 Product certificate, 2nd prize -$10.00 Product certificate, 3rd $5.00 (FAS)
NATIONAL CONTEST PRICE- 1st Place $200.00

B< CRISCO “FAMILY FAVORITE RECIPE”
Featuring: Double Crusted Pie, Whole, using Crisco (recipe of your choice)
Prizes: 1st – $25.00 Product Certificate, 2nd – $10.00 Product Certificate. 3rd $5.00 (FAS)
NATIONAL CONTEST- 1st place $200.00 ( NEW)

BERNARDIN SPECIAL
1. All entrants into the contest must submit entries that were made using Bernardin products.
2. Use of Bernardin Mason Jar/Snap lid must accompany each entry,as proof of purchase. Bernardin Jelly Award requires Bernardin Pectin package or UPC as proof of purchase
3. All entries will be judged on appearance, texture,creativity of recipe and presentation. Copy of recipe must accompany each entry

C> Bernardin Award
Featuring: Best Jelly using “Bernardin Pectin”(recipe of your choice)
Bernardin Pectin Package or UPC must be included
Prizes : 1st – $20.00 gift certificate, 2nd- $10.00(FAS) 3rd -$5.00 (FAS)

D.Bernardin Gift Pack Competition
SPECIAL FOR 2018 BERNARDIN GIFT PACK COMPETITION
Featuring the theme: “ Welcome to the Neighbourhood”
PRIZES: 1ST – $20.00 GIFT CERTIFICATE
2ND – $10.00 (FAS)
3RD – $5.00 (FAS)
Entries must include no less than 3 (three) filled Bernardin mason jars (minimum 250 ml size) which must be sealed with Bernardin Snap lids and be submitted in an appropriate container, not necessarily a basket. Gift baskets may include additional items and must be decorated to reflect the gift theme (as stated above).
Judges will select winner based on creativity, quality of home canned product (taste-tested) and appropriateness of presentation.
NATIONAL CONTEST – $100.00 FIRST PLACE, $25.00 EACH FOR 2ND AND 3RD PLACING

CROSBY MOLASSES SPECIALS 2018
The following rules apply to all the classes using Crosby’s Molasses as listed below
1. The recipe must include a minimum of 1/4 cup of “Crosby’s Molasses
2. Each class will be judged on taste, texture and creativity of recipe
3. Label from container plus the recipe used, are submitted with the entry
E. Crosby’s Cookie Special
Featuring: 5 Cookies (recipe of your choice)
Prizes 1st $10.00, 2nd – $6.00, 3rd -$4.00
F. Crosby Cake Special
Featuring : 4″ Square of Cake including Gingerbread, Iced (recipe of your choice)
Prizes 1st $10.00, 2nd – $6.00, 3rd -$4.00
G. BBQ Sauce using Crosby’s Molasses
Featuring : One 250 ml sealed jar of Sauce (recipe of your choice)
Prizes:1st $10.00, 2nd – $6.00, 3rd -$4.00
Visit our sponsor’s website for recipes and helpful baking hints.
Robin Hood : wwwrobinhood.ca
Crisco: www.criscocanada.com
Bernardin: www.bernardin.ca
Crosby’s: www.crosbys.com

ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM
DOMESTIC SCIENCE
ALL ENTRIES MUST BE MADE FROM SCRATCH** PLEASE ATTACH THE ENTRY TAGS TO THE PLATES AND NOT TO THE BAG(COVER)

Section 1-11: 1st-$4.00, 2nd $3.00, 3rd $2.00 4th- $1.00
Sections 12 & 13: 1st-$5.00, 2nd – $4.00, 3rd-$3,00, 4th- $2.00
Sections 14- 26: 1st-$4.00, 2nd $3.00, 3rd $2.00 4th- $1.00

BAKING;(All Items must be made from Scratch)
YEAST
(Rolls are individual and Buns are attached)
1.Loaf of homemade White Bread
2.Loaf 60% Whole Wheat Bread (Include Recipe)-
3.Loaf of Savoury Bread , made in a bread machine
4.Basket of Five Rolls- Rolls are individual
5.3 Hot Cross Buns

Please put the following entries on 6″(maximum) plate, in re-sealable bags to maintain freshness
MUFFINSPaper cups removed
6.3 Strawberry-Rhubarb Muffins
7.3 Lemon Poppy Seed Muffins

PIES AND TARTS (Completely made from Scratch)
8.5 Butter Tarts, with raisins, no nuts or fruit
Winner of section 8 will qualify to enter District competition in late October and if successful they will go on to compete at OAAS Provincial Convention in 2019. Provincial prize money : 1st-$50.00, 2nd -$30.00 , 3rd – $20.00
Requirements for section 8 – Size of tarts must be full size (no mini). No Nuts- Only Raisins. Place on a clean paper plate in plastic bag that will close ( 5 tarts required for District and Provincial competition)
9. 4 Tarts, 2 each of 2 varieties, not Butter Tarts
10. Lemon Meringue Pie, 4 ” Wedge
11. Bumbleberry Pie, 4 ” Wedge
ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM
CAKES AND COOKIES
Prize Money 1st-$5.00, 2nd -$4.00, 3rd- $3.00, 4th – $2.00
12.Dark Fruit Cake, Un-Iced, 3 Slices
13.Light Fruit Cake, Un-Iced, 3 slices
14.3 Cupcakes, Decorated – “Thanksgiving” Theme
15.3″ square Piece of Sour Cream Coffee Cake
16.1/2 Zucchini Loaf
17.3 Gluten Free Brownies, Iced
18.5 Brownies , Un-Iced
19.5 Unbaked Squares, 1 Variety
20.5 Oatmeal Chocolate Chip Cookies
21.5 Christmas Cookies

MISCELLANEOUS
22.5 Plain Tea Biscuits
23.3 Pieces Peanut Brittle
24.5 Pieces of Chocolate Fudge
25.5 Homemade Truffles
26.Favorite Snack, Homemade and Gift Bagged

ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM
CANNED GOODS & PRESERVES, JAMES AND JELLIES
PLEASE NOTE THE FOLLOWING RULES: JARS MUST NOT BE SEALED WITH WAX; MUST USE NEW SEALS. ALL ENTRIES MAY BE IN 500 ML SIZE OR SMALLER JARS, WITH TH EXCEPTION OF THOSE NOTED BELOW IN BOLD WHICH MUST BE IN 500 ML CONTAINERS. INCORRECT SIZE JARS WILL NOT BE JUDGED

CANNED FRUIT
1st-$4.00, 2nd-$3.00, 3rd- $2.00, 4th- $1.00
27.Canned Fruit , Open Class (500 ml jar) – Any Kind not already listed
28.Pears (500 ml jar)
29.Peaches (500 ml jar)
30.Canned Whole Tomatoes ( 500 ml jar)
31.Fruit Cocktail- minimum 3 fruits (500 ml jar)
32.Applesauce Fruit Blend (500 ml jar or smaller)
33.Salsa (500 ml jar or smaller)

PICKLES & CANNED VEGETABLES- 500 ml size or smaller jars
Prize Money 1st-$4.00, 2nd-$3.00, 3rd- $2.00, 4th- $1.00
34.Sweet Pickles
35.Pickled Vegetables
36.Tomato Ketchup
37.Cucumber Relish
38.Relish, No Cucumber
39.Dill Cucumbers
40.Cranberry Sauce
41.Pickled Beets
42.Spaghetti Sauce, Meatless
43.Bread and Butter Pickles
44.Chilli Sauce
ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM
JAMS & JELLIES – 500 ml size or smaller jars
Prize Money 1st-$4.00, 2nd-$3.00, 3rd- $2.00, 4th- $1.00
45.Grape Jelly
46.Pepper Jelly
47. “Open Class” Jelly, labelled , 1 Variety , not already listed
48.Raspberry Jam
49.Strawberry Jam
50.Peach Jam – Cooked
51.”Open Class ” Cooked Jam, Labelled, One Variety, not already listed
52.Mixed Fruit Jam, Labelled
53.Cinnamon Toast Spread
54.Strawberry Jam,Freezer
55.Raspberry Jam Freezer
(# 53 to #55 do not have to be in sealed jar)
56. “For Men Only” Special
Featuring : 8″ Square pan Apple Crisp ( recipe of your choice)
1st $10.00, 2nd -$8.00, 3rd $5.00- May be displayed in the pan
57. Sponsored by CORONATION MASONIC LODGE SPECIAL
Chocolate Layer Cake, Iced or Frosted
Prizes 1st-$15.00, 2nd-$10.00, 3rd -$5.00
ALL ARENA EXHIBITS TO BE ENTERED ON WEDNESDAY OCTOBER 3, 2018 BETWEEN 4-9 PM
58. ELMVALE BAKERY SPECIAL
Featuring “Monkey Bread”, whole pan no larger than 9″ square include recipe of choice but must be a yeast product, attractively displayed
Prize 1st-$15.00, 2nd -$10.00, 3rd-$5.00

59. SIMCOE COUNTY HONEY SPECIAL
Featuring: Cran-Raspberry Honey Spread, following the recipe below,250 ml jar
PRIZES: 1ST – $15.00 + HONEY PRODUCT
2ND – $10.00 + HONEY PRODUCT
3RD – $5.00 + HONEY PRODUCT
CRAN-RASPBERRY HONEY SPREAD
2 1/2 cups of raspberries
2 cups of cranberries
1 cup chopped peeled apple
2 1/2 cups honey
1 1/2 cups sugar
1 ( 3oz or 85ml) pouch Bernardin Liquid Pectin
Pulse fruit in food processor until almost smooth
Mix all but the pectin in a pot. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil for 1 minute, constantly stirring, remove from heat; skim off foam. Ladle hot mixture into jam jars leaving 1/4 inch headspace. Place lids and tighten to fingertip tight
Process in canner for 10 mins. Remove jars and cool

60. ASR Group – Redpath Sugar Special
PRIZES: 1ST – $12.00 2ND – $8.00 3RD – $5.00
Featuring Tart au Sucre(Quebec Sugar Pie) 4 inch wedge using the recipe below

Tarte au Sucre
Preheat Oven to 350 degree F
Pastry : Line a 9 inch pie plate with pastry of choice, refrigerate for at least 30 mins
Filling:
1 2/3 cup of packed dark brown sugar
1/2 cup evaporated milk
1 large Egg
1 tsp sea salt
1/4 cup unsalted butter, softened
1 tsp vanilla
1. Stir together the brown sugar and salt in a large bowl
2. In a small saucepan, heat evaporated milk and butter over medium heat, stirring until the butter has just melted
3. Immediately pour the milk mixture over the sugar mixture. Whisk gently for 30 seconds. Its okay if sugar doesn’t dissolve completely. Whisk in the egg and vanilla until smooth
4. Pour the sugar mixture through a fine sieve over the prepared crust
5. Place the pie on a baking sheet and bake in the centre of the oven until the filling just barely jiggles in the centre, 35-40 mins
6. Cool to room temperature on a wire rack. Serve at room temperature or chilled

2016 NEW EXHIBITOR AWARD WINNER –
ELSIE ROWAT

SPECIAL: KEN TRUAX CONSTRUCTION- most prize winning points in Domestic \Science section-Plaque

2016 KEN TRUAX CONSTRUCTION WINNER:
CAROLINE HENDERSON