Domestic Science

Class 30

Chairperson: Marlene Lambie Committee: Ariel Buchanan, Fern Dumond, Peggy French, Liz Grummett,Tanya King, Janelle Lambie, Ruth Lambie, Martha Leonard, Mae MacDonald, Brenda McCartney, Nona McClung, Deb McLean, Brenda Munshaw, Heather O’Neill, Sarah Parnell, Janine Peck, Noreen Ritchie, Carolyn Ritchie, June Ritchie, Sharon Tuck, Karen Turner, Michelle Veenstra

PICK-UP RULES: All exhibits in the Hall to be left until 4:30 pm on Saturday, October 12, 2024. At 4 pm the adult home craft area will be closed to spectators as volunteers prepare articles/exhibits for pick-up. At 4:30 pm, ONLY exhibitors and/or their designates will be permitted into the Hall to gather entries. Proof of ownership may be required.

 

1. JEFF’S JUNK – SPECIAL for “ Men Only”

Featuring: Valentine Treats for your sweet heart when all the stores are closed, plus homemade card. (4 items such as squares, candy, etc, plus the card)

PRIZES: 1^st – $50 | 2^nd – $30 | 3^rd – $20

2. NEW WYE RIVER FLOORING SPECIAL

Featuring: Best double crust, whole pie, recipe of choice.

PRIZES: 1^st – $25 | 2^nd – $15 | 3^rd – $10

3. ELMVALE BAKERY – SPECIAL

Featuring: chop suey loaf, recipe of choice

PRIZES: 1^st – $15 | 2^nd – $10 | 3^rd – $5

4. CORONATION MASONIC LODGE – SPECIAL

Featuring: Chocolate layer cake, iced or frosted

PRIZES: 1^st – $15 | 2^nd – $10 | 3^rd – $5

5. CORONATION MASONIC LODGE – SPECIAL for “Men” only

Featuring 5 Hermit Cookies displayed in a tin

PRIZES: 1^st – $15 | 2^nd – $10 | 3^rd – $5

6. TURNVIEW FARMS HONEY, WAVERLEY – SPECIAL

Featuring: 5 Honey Nutty Biscotti, using the recipe below, pleasantly presented

 

PRIZES: 1^st – $25 | 2^nd – $15 | 3^rd – $10  Small Gift for Winners

HONEY NUTTY BISCOTTI

Ingredients:

1 ¼ cups all-purpose flour

1 ¼ cups whole-wheat flour

1 ½ tsp. baking powder

½ tsp. salt

½ cup sugar

2 Tablespoons honey

2 large eggs

¼ cup oil

1 tsp. lemon zest

2 tbsp. lemon juice

1 tsp. vanilla extract

1 cup of your favourite nuts Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flours, baking powder and salt.

In a large bowl, beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla until well combined.

Gradually add the dry ingredients until the mixture forms a dough. Stir in the nuts.

Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches x 3 inches. Transfer to parchment paper lined baking sheet and bake for 25 minutes.

Transfer to a wire rack and cool for 15 minutes.

With a serrated knife, cut ½ inch slices.

Arrange on the baking sheet and bake 10 more minutes. Turn the cookies over

and bake another 5 to 10 minutes longer. Transfer to a wire rack to cool.

7. MARTA HARRADINE-DUIVENVOORDEN –SPECIAL – IN HONOUR OF GRETA HARRADINE

Featuring: Lemon Chiffon Cake, Recipe of Choice, baked in a bundt pan no larger than 10 inches round, attractively decorated and displayed.

PRIZES: 1^st – $50 | 2^nd – $30 | 3^rd – $20

8. MARTA HARRADINE-DUIVENVOORDEN – SPECIAL

Post Secondary Student Care Package should include cookies, squares and “meal in a jar” plus an inspirational message. All to be attractively displayed and will be taste tested.

PRIZES: 1^st – $50 | 2^nd – $30 | 3^rd – $20

PRIZES SECTIONS 1 – 27:

1^st -$6 !  2^nd – $5 ! 3^rd -$4

PRIZE MONEY SPONSORED IN PART BY: JMC STONEWORKS LTD.

ALL ENTRIES MUST BE MADE FROM SCRATCH

**PLEASE ATTACH ENTRY TAGS TO PLATES, NOT TO THE BAG (COVER)

 

YEAST (Rolls are individual – Buns are attached)

1. Loaf of Homemade White Bread
2. Loaf of 60% Whole Wheat Bread
3. Loaf of Cinnamon Raisin Bread, baked in a bread machine
4. Basket of 5 Rolls

Please display following classes on 6” (max) plates, in re-sealable bags if possible to maintain freshness.

MUFFINS (Paper cups removed)

5. 3 Vegetable Muffins, identified
6. 3 Fruit Explosion Muffins

PIES & TARTS

7. 6 Butter Tarts, no nuts, raisins or fruit, homemade including the pastry.

**Winner of section 7 is eligible to enter District

Competition in late October, and if successful they will go on to compete at O.A.A.S. Provincial Convention in 2025.

PROVINCIAL PRIZES FOR SECTION 7:

1^st – $50 | 2^nd – $30 | 3^rd – $20

1^st to 2^nd prize tarts at convention are auctioned off and not returned to winners.

REQUIREMENTS FOR SECTION 7: Size of tarts must be full size (no mini). No nuts, raisins or fruit. Place on clean, sturdy plate (no paper plates) inside a clear plastic bag with exhibitor’s name on entry tag provided. (6 tarts required for District and Provincial competition)

8. 3 Fruit hand pies
9. Apple-Cranberry Pie, 4” wedge
10. Cherry Pie, with fancy top, 4” wedge

CAKES & COOKIES

11. 3 Cupcakes, decorated “Valentine” theme
12. 3” Square Piece of Lemon Coffee Cake
13. 1/2 Zucchini Loaf
14. 5 Peanut Butter cookies, gluten-free (recipe of choice)
15. 5 Brownies, Un-iced
16. 5 Baked Squares, 1 variety
17. 5 “sandwiched” Cookies, 1 variety
18. 5 Baked Cookies made with Breakfast Cereal, Labelled
19. Dark Fruit Cake, Un-iced, 3 slices
20.   Light Fruit Cake, Un-iced, 3 slices

MISCELLANEOUS

21. 5 Fruit Tea biscuits
22. 6 Pieces Energy Ball bites
23. 5 Pieces of Chocolate Fudge
24. 5 Homemade Turtles
25. Favourite Snack, Homemade, gluten free, 1 serving
26.   Favorite homemade snack, in a mug
27. Loaf of Sour Dough Bread

CANNED GOODS & PRESERVES, PICKLES, JAMS & JELLIES

Please note the following rules:

• Jars must not be sealed with wax.
• Must use “New” Seals.
• Any jar with a rusty lid will automatically be disqualified.
• Must be shown in jars with 2-piece metal sealing lids – With exception of classes #55 & 56
• All jars entered for competition will be opened for judging.
• No fancy material or labels unless specified.
• All entries may be in 500 ml size or smaller jars, with the exception of those noted below in bold, which must be in 500 ml containers.
• Incorrect size jars will not be judged.

 

PRIZE SECTIONS 28 – 57:

1^st -$6 | 2^nd – $5 | 3^rd – $4

CANNED FRUITS (note jar sizes)

28. Canned Fruit, “Open Class” – kind not already listed (500 ml jar)
29. Pears (500 ml jar)
30.   Peaches (500 ml jar)
31. Canned Whole Tomatoes (500 ml jar)
32. Fruit cocktail, min. 3 fruits (500 ml jar)
33. Canned Pie Filling, Labelled (500 ml jar)

PICKLES & CANNED VEGETABLES

(500 ml jar or smaller)

34. Sweet Pickles
35. Pickled Vegetables
36. Chutney, Sweet or Sour
37. Cucumber Relish
38. Relish, no Cucumber
39. Dill Cucumbers
40.   Cranberry Sauce
41. Pickled Beets
42.   Spaghetti Sauce, Meatless
43. Bread & Butter Pickles
44.   Chili Sauce
45.   Pickled Eggs (500 ml jar)

JAMS & JELLIES (500 ml jar or smaller) This section sponsored by BARRIE HILL FARMS – Providing a wide range of fruit for all your preserving needs

46.   Grape Jelly
47. Wine Jelly
48.   “Open Class” Jelly, Labelled, 1 fruit, not already listed

49. Raspberry Jam
50. Strawberry Jam
51. Mixed Fruit Jam, Labelled
52. Peach Jam, Cooked
53. “Open Class” Cooked Jam, Labelled, one fruit not already listed
54. Savoury Jam, Labelled

(^#55 & ^#56 do not have to be in sealed jars)

55. Strawberry Jam, Freezer
56. Raspberry Jam, Freezer
57. 4 pieces of Fruit leather, 1” x 4”

NEW EXHIBITOR AWARD

To the NEW Exhibitor with the most points in Sections A thru 57, inclusive – $10

 

2023 NEW EXHIBITOR AWARD

Winner: Allan Craig

SPECIAL: PINERITCH FUR FARM LTD.

Most prize winning points in all Specials & Classes in Domestic Science section Special #A to 57 – Plaque.

2023 PINERITCH FUR FARM LTD Winner:

Peggy French