The Russell Fair - Culinary Arts

COUNTRY FAIR BAKING CONTESTS RULES
(Entry Sections 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 of the adult division and 62 & 63 of the junior division)
A)	All entrants into the contest must submit entries that were made using the sponsor's product
B)	A product label must accompany each entry as proof of purchase.
C)	All entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the judge(s) will be final.
D)	Winners' names and addresses must be submitted with each entry.
E)	All first place winners must submit recipe, proof of purchase, photograph and a signed release form giving permission to the sponsors to use the winner's name, recipe and/or photograph in any other advertising or publicity without payment. All first place winners - please ensure your picture is taken in the exhibit hall on Sunday, September 11, between 2:30 and 3:00 p.m. to ensure compliance with the rules.
F)	The fair will forward signed release forms, recipes and photographs for the first place winners together with a list of all the names and addresses for 2nd and 3rd place winners.

ENTRY SECTIONS
Fleischmann’s Yeast Best Bread Contest: White bread. Entire crust 24 hours old, not using a bread machine. Product label and recipe must accompany entry. Prizes – 1^st, $15.00 + Gift Prize; 2^nd, $10.00 + Gift Prize. Tenderflake Best Pie Contest: Two Crust Apple Pie, no spice. Product label and recipe must accompany entry. Prizes – 1^st, Gift Prize; 2^nd, Gift Prize; 3^rd, Gift Prize. Robin Hood Flour Family Favourite Recipe Baking Contest: Bran muffins with raisins, no nuts, 3. Product label must accompany entry. Prizes – 1^st, $25.00 Gift Certificate; 2^nd, $10.00 Gift Certificate. Certo Best Jam Contest: Strawberry jam, cooked using Certo pectin. Product label and recipe must accompany entry. Judging will be based on appearance, taste, texture and recipe creativity. Max. jar size 1 pint (500 ml), min. ½ pint (250 ml). Prizes – 1^st, $20.00 product coupon; 2^nd, $10.00 product coupon. Bernardin Adult Home Canner Best of Show: Judges choice of best overall home canning entry from among a minimum of 3 home canning entry categories. To qualify, all winning competition entries must have been submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Prize – 1^st, $30.00 Gift Certificate. Bernardin Jam/Jelly Award: Max. jar size – 1 pint (500 ml), min. jar size – ½ pint (250 ml). To qualify, all winning competition entries must be made with Bernardin Pectin and must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Bernardin Pectin package or UPC as proof of purchase is required. Prize – 1^st, $20.00 Gift Certificate. Bernardin Gift Pack Competition: Must include at least 3 filled mason jars sealed with Bernardin SNAP lids. Must be submitted in an appropriate container, not necessarily a basket. Entry based on creativity, quality of home canned product, perceived value and appropriateness of presentation. Prize – 1^st, $20.00 Gift Certificate. Bernardin SNAP Lid/ Mason Jar Craft Award: Decorative or functional homemade craft made using a Bernardin mason jar(s) and/or 2-piece SNAP Lid(s). Prize – 1^st, $20.00 Gift Certificate. Crisco Best Family Favourite Recipe Baking Contest: Cranberry orange muffins, 3. Judging will be based on appearance, taste, texture and recipe creativity. Product label and recipe required. Prizes – 1^st, $25.00 Gift Certificate; 2^nd, $10.00 Gift Certificate. Use the following recipe: 1 ½ cups (300 ml) bran cereal, 1 1/3 cups (325 ml) low-fat plain yogurt, 1 egg, 1 tbsp (15 ml) grated orange rind, ½ cup (125 ml) orange juice, ½ cup liquid honey’ ¼ cup Crisco shortening’ 1 cup (250 ml) all purpose flour’ 1 cup (250 ml) whole wheat flour 2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 cup fresh or frozen cranberries coarsely chopped. Preheat oven to 375 degrees F. Spray muffin tins with non-stick cooking spray. Combine cereal and yogurt. Let stand for 5 minutes. Stir in egg, orange rind, orange juice, honey and shortening. Mix remaining ingredients except cranberries in a large bowl. Stir cereal mixture and cranberries into dry mixture just until combined. Fill grease muffin cups. Bake 25 minutes or until set and golden. Cool on rack. Fleishmann’s Yeast “Bakers Best of Show” GRAND CHAMPION Contest: Cheese Coffeecake (recipe makes 2 coffeecakes – show only one) – Use the following recipe: 2/3 cup, 2 package (8 grams each) Fleishmann’s Quick-Rise Instant Yeast, 1/4 cup sugar, 1/3 cup butter or margarine cut into pieces, 3/4 tbsp salt, 2-3/4 to 3-1/4 cups all-purpose flour, 2 eggs,, 1 egg yolk (reserve egg white for filling, 1 tbsp water, Date Cheese Filling (recipe follows), Crumb Topping, optional (recipe follows). In large bowl, combine ¾ cup flour, sugar, undissolved yeast and salt. Heat 2/3 cup water and butter until warm (120 to 130 F deg/ 50 to 55deg C). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and ½ cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half; roll each half to 12” X 7“ rectangle. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over centre third (lengthwise portion) of each rectangle. Along 12” sides of each coffeecake, cut 12 (1” wide) strips from edge of filling to edge of dough. Alternating sides, fold strips at an angle across filling. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes. Beat egg yolk with remaining 1 tbsp water; brush on dough. Sprinkle with Crumb Topping, if desired. Bake at 375 deg F/190 deg C for 25 to 30 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; let cool on wire racks. Date Cheese Filling: In small bowl, combine 375 grams softened cream cheese, 1/3 cup of sugar and 1 egg white; beat with an electric mixer until mixture is smooth. Stir in 1 cup chopped or snipped pitted dates, 2 tsp all-purpose flour, and 1 ½ tsp grated lemon peel. Crumb Topping: In small bowl, combine ½ cup all-purpose flour and 3 tbsp sugar. Stir in 3 tbsp softened butter or margarine until mixture resembles coarse crumbs. Prizes – 1^st, $100.00 plus Trophy; 2^nd, $15.00; 3^rd, $10.00.
BREADS, BUNS, ROLLS, LOAVES AND MUFFINS (Note: For showing, paper liners are not to be used) Bread, 60% whole wheat, entire crust, 1 loaf, 24 hours old. The winning exhibitor will be asked to exhibit at the district level. Bread machine loaf – your choice. Buns, 4, or Rolls, 3, - Buns are baked together – Rolls are baked separate. Tea biscuits, with raisins, 3. Blue berry muffins, 3. Carrot muffins, without raisins, 3. Any other muffins not listed, named, 3. Chocolate Zucchini Loaf – 1/2 loaf. Use the following recipe: 3 eggs, 1 cup oil, 2 cups grated zucchini, 3 cups flour, 1 tsp. cinnamon, ½ cup chopped nuts, 1 ¾ cups sugar, 2 tsp. vanilla, 2 squares unsweetened chocolate, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 cup chocolate chips. Mix as for cake. Makes 2 loaves. Bake at 350 degrees F for 1 hour. Lemon loaf, glazed, no nuts – 1/2 loaf. Banana loaf – 1/2 loaf, no nuts or raisins. Pumpkin spice loaf with raisins, ½ loaf.

COOKIES, SQUARES AND CAKES
Lemon squares, 3. Sugar cookies, 3. Chocolate chip cookies, 3. Butterscotch squares, 4, maximum approximately 2 inches. Date squares, 4, maximum approximately 2". Brownies, not iced, 3 approximately 2” square. Queen Elizabeth Cake, corner piece, maximum approximately 4 inches square, using the following recipe: Cake Batter: 1 cup dates, 1 cup boiling water, ¼ cup butter or margarine, 1 cup granulated sugar 1 egg(beaten), 1 tsp. vanilla, 1 ½ cups sifted flour, 2 tsp. baking soda, ¼ tsp. salt, ½ cup chopped nuts. Topping: 2 tbsp. brown sugar, 1 tbsp. butter or margarine (melted), 2 tbsp. cream, ½ cup coconut. Cut pitted dates in pieces and cook in boiling water until soft. Set aside to cool. Grease 8” square pan. Preheat oven to 350 deg. F. Blend butter and sugar thoroughly. Add beaten egg and mix well. Add cooked, cool dates and vanilla. Beat in sifted dry ingredients. Add chopped nut. Bake approx. 45 minutes. While cake is baking blend together the sugar, butter and cream for the topping. Pour topping over the baked cake while warm. Sprinkle coconut on top and brown lightly under the broiler. Let cake cool in the pan. Sour Cream Coffee Cake – not yeast raised – ¼ of a bundt pan.

PIES, TARTS & DESSERTS Note: Ready mixes or canned pie filling are not permitted
Cherry pie, double crust. Butter tarts, with raisins, no nuts. Raisin pie, double crust. Blueberry pie, double crust. Peach pie, double crust.

JAMS, JELLIES AND PICKLES Note: To be eligible for Bernardin Home Canner Best of Show Award, entries must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Maximum size 1 pint/500 ml mason jars, minimum size ½ pint/250ml.
Applesauce Plum jam. Peach jam, cooked. Any jam not listed (must be labelled). Crabapple jelly. Red Pepper jelly. Icicle pickles. Bread and butter pickles. Salsa, medium. Corn relish. Cucumber dill pickles with garlic. Beet pickles. Any pickle or relish not listed (must be labelled).

PRIZE MONEY (unless otherwise stated)
1^st	2^nd	3^rd	4^th
$5	$4	$3	$2

CANDY
SPECIAL PRIZE
$10.00 for best candy donated by Mona Saunders in memory of Joyce MacGregor.

White chocolate almond bark, 4 pieces.
Fudge, 4, exhibitor’s choice.

CHRISTMAS CORNER

Thimble cookies, 3. Use the following “olde tyme” recipe to celebrate Christmas: ½ cup butter or margarine, ½ cup brown sugar, 1 egg yolk, 1 cup flour. Mix well and roll in little balls. Mix egg white with 1 tsp. of water and mix until egg white is broken. Dip little balls into egg white mixture, then roll in chopped walnuts and coconut. Place on baking sheet and make impression with thimble dipped in flour. Bake in 350 deg. F oven for 10 minutes. Add jam to impressed area. Serve while hot.
Shortbread cookies, 3 decorated
Gingerbread cookies, 3 decorated
Unbaked cookies or squares, 3 (2” x 2” approx. for squares).
Chocolate mint brownies bars, 3 (1” x 3” approx.). Use the following recipe: 2/3 cup butter or margarine, 1 2/3 cups (10 oz pkg.) Hershey’s Mint Chocolate Chips, divided 1 ½ cup sugar, 1 cup all purpose flour, 1/3 cup cocoa, 1 tsp. vanilla extract, ½ tsp. baking powder, ½ tsp. salt, 3 eggs, 1 cup coarsely chopped walnuts. Heat oven to 350 degrees F. Grease 13” x 9” x 2” baking pan. Place butter and 1 cup mint chocolate chips in large microwave-safe bowl. Microwave on high 1 to 1 ½ minutes or until chips are melted when stirred. Add sugar, flour, cocoa, vanilla, baking powder, salt and eggs; stir with spoon until smooth. Stir in remaining 2/3 cups chips. Spread batter into prepared pan, sprinkle walnuts over top. Bake 30 minutes or until centre is set. Cool completely in pan on wire rack. Cut into bars. About 36 brownie bars.

GIFT MIXES
(to be presented in an appropriate sized mason jar with instructions and ingredients – entry based on creativity and presentation)

Brownie mix in a jar (include dried cranberries).
Hot chocolate mix.
Soup mix.
Fajita mix.

OTHERS

The Worst Flop: any of the above culinary art entries that you have attempted to make but did not turn out. Don’t be shy to bring your worst!
President’s Choice: Apple Pie. Judged by Tony Baas, Russell Fair President.
Seniors Only (over 65): single serving of your favourite recipe, named.