CULINARY ARTS
CLASSES 39, 40, 41, 42
Committee: Co-Chairs, Cheryl Gorman-Bunda and Donna Page; Meredith Brophy, Norma McNaughton, Cheryl Sullivan, Karen Benson, Debbie Duguay, Rita Penner, Cheryl Page, Kim Brooks, Cathy Dow
Assoc. Committee Member: Phyllis Desnoyers
General Rules & Regulations:
- A $10.00 membership fee must accompany entries, unless retained from last year’s prize money.
- Any Junior Exhibitor who chooses to enter an open division class must pay a $10 membership.
- Entries may be made online at https://www.assistexpo.ca/metcalfefair. Or an entry form may be submitted to the Metcalfe Fair Office.
- Entries are due by Saturday, September 28, 2024.
- An administration fee of 10% will be deducted from prize money earned.
- Due to City of Ottawa health regulations, the selling of food articles on Sunday of the fair will not be permitted.
- Metcalfe Agricultural Society is not responsible for lost or damaged exhibits.
- Entry items in the Family Division classes may be placed in the FAMILY PAVILION (Curling Club) on Wednesday evening, October 2nd from 5:00 p.m. to 7:00 p.m., and Thursday, October 3rd from 8 a.m. to 10 a.m. All items must be placed in the FAMILY PAVILION (Curling Club) by 10:00 a.m. sharp on Thursday, October 3rd.
- Items cannot be removed until 5:00 p.m. on Sunday, October 6th. No exceptions.
- Metcalfe Agricultural Society is not responsible for articles left in the exhibit halls after 6 p.m. on Sunday, October 6th, 2024.
NOTE - DROP OFF TIME BEFORE 10:00 A.M. THURSDAY
** Positively no post entries ** All exhibits of baking in clear plastic bags unless otherwise noted ** Cardboard bases must be covered with foil wrap ** No identifying ribbons or decorations on any entry ** Proper number of items must be displayed as requested.
TIPS FOR EXHIBITORS
OAAS Homecraft Judging Standards Guidelines are available for purchase at https://ontarioagsocieties.com/agricultural-society-info/store
CLASS 39 - BAKING
Scoring for baked goods: 30 General Appearance; 30 Internal Appearance; 40 Flavour & Aroma
1. | Chair of the Family Division Special - Basket suitable for a shut in. Choose 5 out of the following items: 3 from culinary, 1 from homecraft and 1 from flowers. |
3 muffins | knitted slippers crochet top kitchen towel table runner - any medium single rose in a vase african violet |
2. | Antique Whatchamacallit. Vintage culinary tool or gadget (named). Size not to exceed 8.5" in any direction. Include a brief (50 words or less) description of how it was used. Prizes: 1st: $12, 2nd: $10, 3rd: $8 Sponsor: Boland Family in memory of Jean Boland |
3. | Osgoode Foodland Special. Display on a tray not larger than 12"x18", covered with clear wrap - 9 samples total (3 squares of one type, 3 tarts of one type, 3 cookies of one type). Judged 50% taste; 50% display. Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: Osgoode Foodland |
4. | Dairy Special: 3 Butter Tarts & 3 Shortbread Cookies. Display on a plate or tray, covered with clear wrap Butter tarts must not contain fruit or nuts (i.e., no raisins, no pecans); full size - no mini or bite-size - homemade filling and pastry. Prizes: 1st: $12, 2nd: $8, 3rd: $5 Sponsor: Carleton Dairy Producers |
BREADS, BUNS, ROLLS
Display as stated in each section. Prizes for classes 5-17 unless otherwise stated.
Prizes: 1st: $12, 2nd: $8, 3rd: $5
Tips for Exhibitors - YEAST BREAD:
Size and shape: well proportioned; even golden top and bottom; crust - no cracks, do not pick with fork; light for size, no internal holes.
Rolls: single items
Buns: attached
5. | Cinnamon Raisin Bread. Display 1/2 loaf, on foil-covered cardboard base, in a clear plastic bag. Prizes: 1st: $15, 2nd: $10, $6 Sponsor: Meredith and Mike Brophy in memory of Conor |
6. | Crerar's Honey Ginger Bread (Recipe follows). A Crerar Honey container must accompany entry. Display 1/2 bread on a foil-covered cardboard base, in a clear plastic bag. Prizes: 1st - 2 kg white liquid jar; 2nd - 1 kg white liquid jar; 3rd - 375 gram Honey Bear Sponsor: Crerar's Honey Ltd. in memory of Ian Crerar |
| 2-1/2 cups all-purpose flour 1 tsp. cinnamon 1 tsp. ginger 1 1/2 tsp. baking soda 1/2 tsp. salt | 1/2 cup margarine 1/2 tsp. cloves 1 cup Crerar's Liquid Honey 1 egg, slightly beaten 1 cup hot water | Heat oven to 350F Grease and lightly dust a Bundt pan. Cream margarine, add egg and honey. Sift all dry ingredients together. Add to creamed mixture and beat 1 minute. Add hot water and beat until smooth. Pour batter into pan. Bake for 30 to 35 minutes. |
7. | Corn Bread (Recipe follows). Display 1 piece, 4 "x 4", on a foil-covered cardboard base, in a clear plastic bag. Prizes: 1st: $10, 2nd: $8, 3rd: $6 Sponsor: Rita & Tim Penner |
| 1 cup cornmeal 1/2 cup milk 1/2 cup shortening 1/2 cup white sugar 1-1/3 cups cake flour | 2-1/2 tsps. baking powder 1 tsp. salt 1 egg 1 cup milk | Preheat oven to 350F. Grease thoroughly an 8" square pan. Combine cornmeal and milk. Sift flour, baking powder and salt. Stir together the egg and milk. Cream shortening and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture. Blend in cornmeal mixture. Bake for 40-45 minutes. Serve hot, with maple syrup. |
8. | Bread Machine White Bread. Display 1/2 loaf, on foil-covered cardboard base, in a clear plastic bag. Sponsor: Norma McNaughton |
9. | White Bread. Display 1/2 loaf, on foil-covered cardboard base, in a clear plastic bag. Sponsor: Mary Fisher in memory of Daphane Gee |
10. | 60% Whole Wheat Bread. Display 1/2 loaf, on foil-covered cardboard base, in a clear plastic bag. |
11. | Irish Soda Bread (Recipe follows). Display 1/2 loaf, on foil-covered cardboard, in a clear plastic bag. Sponsor: Gail (Gorman) Murdock in honour of all farm wives |
| 2 cups all-purpose flour 3 tbsp. margarine or butter 2 tbsp. sugar 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 cup buttermilk | Cut margarine or butter into flour, sugar, baking soda, baking powder and salt, until mixture resembles fine crumbs. Stir in buttermilk to make soft dough. Turn onto lightly floured surface, and knead 8 to 10 times. Shape into round loaf. Place on greased cookie sheet. Cut an X, about 1/4" deep on top of the loaf, with floured knife. Bake in 375F oven until golden brown, 35 to 45 minutes |
12. | Plain White Rolls (no glaze). Display 3 rolls on a disposable plate, in a clear plastic bag. Sponsor: Cooper Physiotherapy Clinic In memory of Grandma Marion McEwen |
13. | 60% Whole Wheat Rolls. Display 3 rolls on a disposable plate, in a clear plastic bag. Sponsor: Cooper Physiotherapy Clinic In memory Grandma Marion McEwen |
14. | Beer Herb Bread. Men's Class Only Display 1/2 loaf on a foil-covered cardboard base, in a clear plastic bag. Recipe to be attached. Sponsor: Debbie Duguay |
15. | Plain Round Tea Biscuits. Display 3 on a disposable plate, in a clear plastic bag. Prizes: 1st: $10, 2nd: $6, 3rd: $4 Sponsor: Vernon Women's Institute |
16. | Soft Pretzels. (Recipe follows). Display 3 on a disposable plate, in a clear plastic bag. Sponsor: Helen McDonald in memory of Dorothy Campbell |
| 1 tsp. white sugar ¼ cup warm water 1-1/4 oz active dry yeast 1-1/2 cups warm water 4-1/2 cups all purpose flour ½ tsp. salt Topping: 1 egg white 1 tbsp. water coarse salt | Stir sugar into first amount of warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 mins. Stir to dissolve yeast. Combine second amount of warm water, flour and salt in a large bowl. Add yeast mixture. Add a bit more flour if needed so dough isn’t too sticky. Turn out on floured surface. Knead 8 to 10 mins, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, until doubled in bulk. Punch dough down. Roll into log. Mark off into 12 portions. Cut. Roll each portion into 1/2” thick ropes. Shape each rope into pretzels. Place on greased baking sheet. Beat egg white and water with fork in small bowl. Brush over pretzels. Sprinkle with coarse salt. Bake at 450F oven for 15 minutes. Turn out on racks to cool. |
17. | Cinnamon Rolls with cream cheese icing. Display 3 on a disposable plate, in a clear plastic bag. Sponsor: Cheryl Page |
Grand Champion Bread $25.00 Gift Certificate Sponsor: Hawley's Corners | |
COOKIES, SQUARES AND BARS
Display 3 on a disposable plate, in a clear plastic bag, unless otherwise stated. Prizes for classes 18-36 unless otherwise stated. Squares approx. 2"x2". Bars approx. 1.5"x2".
Prizes: 1st: $10, 2nd: $6, 3rd: $4
Tips for Exhibitors:
COOKIES: Uniform size - even colour; Rolled cookies - crisp, yet tender; Drop - soft - slightly moist
SQUARES AND BARS: Bars should be approximately 1.5" x 2"; Squares should be approximately 2"x2".
18. | Collection of Squares Suitable for Afternoon Tea. (2 each of 3 varieties, suitably displayed on an attractive plate or tray, covered with clear wrap.) Judged 50% on taste; 50% on display. Prizes: 1st: $12, 2nd: $8, 3rd: $5 Sponsor: Cheryl Bunda |
19. | Pink Lady Squares (Recipe follows). Sponsor: Osgoode Foodland |
| Base: 2 cups graham wafer crumbs 1/2 cup melted butter 1/2 cup brown sugar 1 tbsp. flour Press into a greased 8" x 8" pan. Bake at 350F for 15 minutes. | Filling: 1 cup sweetened condensed milk 2 cups coconut Mix and spread on baked base and return to 350F oven for 20 minutes. Do not overbake. Spread with pink butter icing. |
20. | Lemon Squares (Recipe follows). Sponsor: Meredith Brophy in memory of Lynne Gilbert |
| Bottom Crust: 1/2 cup butter or margarine 1 cup flour 1/4 cup icing suger 1/2 tsp salt Topping: 2 eggs, beaten 2 1/2 Tbsp flour 1 cup white sugar 1/2 tsp baking powder 3 Tbsp lemon juice | Mix first 4 ingredients until well blended and press into bottom of 8-inch pan. Bake at 350F for 20 minutes. Topping: Mix rest of ingredients well and pour over baked crust. Bake for 35-30 minutes longer. While still warm (but not hot), sprinkle with icing sugar. |
21. | Butter Tart Squares. (Recipe follows). Sponsor: Dot Janz |
| 1/2 cup butter 1/3 cup brown sugar, packed 1-1/4 cups all purpose flour 2 eggs 1 cup brown sugar, packed | 1/4 cup all purpose flour 3/4 tsp baking powder 1/4 tsp salt 1-1/2 cups raisins 1/2 cup walnuts | Bottom Layer: Crumble first 3 ingredients together in a bowl. Press into ungreased 9"x9" pan. Bake in 350F oven for 10 minutes. Top layer: Beat eggs and second amount of sugar until light and thick. Add the rest of the ingredients. Stir and spread over bottom layer. Bake in 350F oven for about 30 minutes or until centre is almost firm. Cut into squares. |
22. | Date Squares. Sponsor: Mary Fisher in memory of Family Division Past President Helen Stewart |
23. | Cherry Squares. (Recipe follows). Sponsor: Daren Givoque, O'Farrell Financial Services Inc. |
| 1 1/4 cup all purpose flour 1/3 cup brown sugar packed 1/2 cup butter or margarine 1 1/4 cups packed brown sugar 1 Tbps all purpose flour 1/2 tsp baking powder | 1/8 tsp salt 1 cup medium-grind coconut 1/2 cup chopped walnuts 1/2 cup candied or maraschino cherries, cut up | First Layer: Crumble first 3 ingredients together well. Second Layer: Beat eggs slightly and add the rest of the ingredients in order given. Spread over first layer, Return to oven and bake for 25 minutes until brown. |
24. | Rocky Road Square Sponsor: Tim Moher - Agr-Partners Crop Centre Ltd. |
25. | Chocolate Brownies. No nuts Sponsor: Sara Sparling |
26. | Gluten Free Brownies. No nuts. No icing. Include recipe with entry. Sponsor: Louise Melbourne |
27. | Traditional Nanaimo Bars. Sponsor: Donna Page |
28. | Sweet Marie Bars. (Recipe follows). Sponsor: Donna Page |
| 1/2 cup brown sugar 1/2 cup corn syrup 1/2 cup peanut butter 1 tbsp butter 2 cups Rice Krispies | 1/2 cup peanuts Topping: 6 oz. chocolate chips 1 tbsp butter | Melt the first 4 ingredients - do not boil. Add the Rice Krispies and peanuts. Press into 8X8 pan. Topping: Melt together and spread evenly on top. |
29. | Mom's Peek-a-Boo Cookies (Recipe follows). Sponsor: Cheryl Bunda in memory of Ada Gorman |
2 cups flour | Mix and sift flour, baking soda, salt and brown sugar. Add rolled oats and melted butter. Mix like pie pastry, adding just enough water to make a dough that holds together. Roll out using a small amount of flour. Cut into circles, but a small hole in the centre of half of the circles. Bake on a greased baking sheet at 350F for 10-12 minutes. Cool on rack. While cooling, spread a thin layer of raspberry jam on the solid circles and top with a circle with a hole in it. |
30. | Decorated Sugar Cookies - Christmas Theme Sponsor: Cathy Batchelor - O'Farrell Financial Services Inc. |
31. | Sugared Molasses Cookies (Recipe follows). Sponsor: Donna Page |
| 2 cups flour 3/4 cup shortening 1 cup sugar 1 egg 1/3 cup molasses | 1-1/2 tsp baking soda 1 tsp cinnamon 1 tsp ginger 1 tsp cloves | Cream sugar, shortening, egg and molasses together. Mix remaining ingredients in a separate bowl. Add molasses mixture and stir well. Using a level tablespoon amount, roll into balls then roll in white sugar. Place on ungreased baking sheet. Do not press down. Bake at 350F for 8 to 10 minutes. |
32. | Plain Shortbread. Sponsor: Brian and Cheryl Sullivan |
33. | Peanut Butter Cookies. Made with creamy/smooth peanut butter. Sponsor: Ron Eastman in memory of Betty Eastman |
34. | Raisin Oatmeal Drop Cookies. Sponsor: Melody Tomka |
35. | Chocolate Chip Cookies - No Nuts. Sponsor: Brian and Cheryl Sullivan |
36. | Thumbprint Cookies (Recipe follows). Sponsor: Dot Janz |
| 8 Tbps salted butter, room temperature 1/3 cup granulated sugar 1 large egg, separated 1 cup all purpose flour 1/4 tsp salt 1/4 tsp vanilla 1 cup sweetened coconut8 tsps fruit jam (your choice) | Cream the sugar and butter together on high speed until the mixture is light in color and creamy in texture. Add egg yolk and vanilla to sugar mixture and mix to combine. Set the egg whites aside for laters. In separate bowl, combine the flour and salt until evenly mixed. Add flour mixture to butter mixture, mix on low speed until a slightly crumbly dough forms. Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator. When ready to make cookies, preheat the oven to 350F and line a baking sheet with parchment paper. Lightly whisk the reserved egg white until it's slightly runny. Place the shredded coconut in a separate bowl. Divide the dough into 16 pieces and roll each one into a ball. Dip each ball into the egg white, then roll it around in the shredde3d coconut to coat. Place coated cookies on the baking sheet and use the back of a round 1/2 tsp measuring spoon or your thumb to make an indentation in the center of each cookie. Fill each hole with 1/2 tsp of jam. Bake cookies for 15 minutes or just until the coconut becomes slightly golden on the edges. |
CAKES
Display 1 piece, 4" X 4", on foil-covered cardboard base, in a clear plastic bag, unless otherwise stated. Prizes for classes 37-46 unless otherwise stated.
Prizes: 1st: $12, 2nd: $8, 3rd: $5
Tips for Exhibitors:
CAKES: Uniform thickness of layers; Slightly rounded on top; Cardboard bases must be covered with foil.
Frostings are boiled or cooked; Icings should not be cooked and should have butter or shortening, base should touch plate.
White cake - has only egg whites
Decorated Cakes - 50% General Appearance 50% Workmanship
37. | Decorated Cake "Christmas Theme" Any size or shape. Display in clear bag or clear plastic wrap, on foil-covered cardboard base. Judged 50% on taste and 50% on appearance. Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: Kay Stanley |
38. | Decorated Vanilla Cupcakes - Christmas Theme. Display 3 on a disposable plate, in a clear plastic bag or coverd in clear plastic wrap. Judged 50% on appearance and 50% on taste. Prizes: 1st: $15, 2nd: $12, 3rd: $10 Sponsor: Karen Benson in memory of Ruby Petticrew |
39. | Banana Cake - Cream Cheese Icing Sponsor: Melody Tomka |
40. | Chocolate Zucchini Cake. (Recipe follows). Sponsor: Norma McNaughton |
| 1-3/4 cups sugar 1/2 cup soft margarine 1/2 cup oil 2 eggs 1 tsp vanilla 1/2 cup sour milk or sour cream 2 cups shredded zucchini | 2-1/2 cups flour 4 tbsp cocoa 1 tsp baking soda 1/2 tsp cinnamon 1/2 tsp salt 1/2 cup chocolate chips | Cream margarine. Add sugar and oil. Add eggs, vanilla and sour milk or sour cream. Sift dry ingredients. Add to creamed mixture. Stir in zucchini. Spoon into 13X9 pan. Sprinkle with topping of 1/2 cup chocolate chips. Bake all together at 325F for 40-50 minutes. |
41. | Sour Cream Coffee Cake. (Recipe follows) Sponsor: Kay Stanley |
| 6 tbsp butter 1 cup sugar 2 eggs 1-1/3 cups flour 1-1/2 tsp baking powder | 1 tsp baking soda 1 tsp cinnamon 1 cup sour cream 6 oz chocolate chips | Mix butter, sugar and eggs. Add dry ingredients. Mix in sour cream. Pour into greased 9"x9" pan. Scatter chips evenly on top, with 1 tbsp sugar. Bake at 350F for 30 minutes. |
42. | Applesauce Cake. (Recipe follows). Sponsor: Meredith Brophy |
| 1/2 cup butter or margarine 1 cup white sugar 1 egg 1 cup thick unsweetened applesauce 2 cups flour 1 tsp salt 1 tsp baking soda | 1 tsp baking powder 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp nutmeg 1/4 tsp cloves 1 cup raisins | Beat butter or margarine, sugar and egg together well. Add applesauce and mix well. Mix together all dry ingredients and then add to applesauce mixture and stir. Add the raisins and stir together. Bake in a greased 8"x8" pan at 350F for 50-60 mins. Cover with icing. |
43. | Gingerbread Cake (Recipe follows). Sponsor: Meredith Brophy |
| 2 1/3 cups all purpose flour 1/2 cup shortening 1/3 cup granulated sugar 1 cup molasses 3/4 cup hot water | 1 tsp baking soda 1 tsp ground ginger 1 tsp ground cinnamon 3/4 tsp salt 1 egg | Heat oven to 325F. Bake in 9-inch square pan. In large bowl, beat gingerbread ingredients with electric mixer. Pour into pan and bake for 50-55 minutes.. |
44. | Jiffy Chocolate Cake. (Recipe follows). Sponsor: Karen Benson in memory of Sandra Toll |
1-1/2 cups flour | 1/2 cup melted butter 1 tbsp vinegar 1 tsp vanilla extract 1 cup water | Mix ingredients well. Pour into ungreased 8"x8" pan. Bake at 325F for 40-50 minutes. Let cool. Ice with chocolate icing. |
45. | Queen Elizabeth Cake. Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: The Williams Family in memory of Ivor Williams |
46. | Carrot Cake. Baked in a 9 X 13" pan. Cream cheese icing. Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: The Williams Family in memory of Ivor Williams |
Grand Champion Cake $25.00 Gift Certificate Sponsor: 1000459520 Ont Inc | |
PASTRY
Display WHOLE pie (minimum 7") in a clear plastic bag, in a tinfoil plate (see tempering instructions under Tips for Exhibitors), unless otherwise stated. HOMEMADE pastry. Prizes for classes 47-54 unless otherwise stated.
Prizes: 1st: $12, 2nd: $8, 3rd: $5
Tips for Exhibitors:
Scoring: 20 General Appearance 50 Crust 30 Filling
Crust: medium thickness, tender, flaky; Filling: thick enough to hold shape, medium depth.
Tip: Temper foil plates 10 minutes @ 400F before using.
To PIE EXHIBITORS: Exhibitors must enter a whole pie. Specify on entry tag "Return" or "Leave". Judge will remove 1 piece to be judged and displayed. For entries marked "Return", exhibitors MUST be back between 3 and 3:30 p.m. on Thursday, October 3rd. This is the only time and day for pickup of designated pie entries. For entries marked "Leave", remaining pie will be served to our hardworking volunteers. Note: Winners in the President's Special and Grand Champion Pie category will have their whole pie remain on display in culinary arts section of the Family Pavilion until Sunday.
47. | PRESIDENT'S SPECIAL - Blueberry Pie. Display WHOLE pie (minimum 7" ) in a clear plastic bag, in a timfoil plate with HOMEMADE pastry.. Prizes: 1st: $15, 2nd: $10, 3rd: $5 Sponsor: Cheryl Cooper - President Metcalfe Agricultural Society |
48. | Raisin Pie. Homemade filling. Sponsor: Lynda McCuaig, Past-Chair Family Division |
49. | Apple Pie with Spice. No canned filling. Sponsor: Daryn Hicks, S.A. Hicks Insurance Brokers Ltd. |
50. | Pumpkin Pie. Canned filling permitted. Sponsor: Cathy Batchelor - O'Farrell Financial Services Inc. |
51. | Cherry Pie. Canned filling permitted. Sponsor: Cathy Batchelor - O'Farrell Financial Services Inc |
52. | Strawberry-Rhubarb Pie. No canned filling. Sponsor: Cathy Dow |
53. | Butter Tarts. Tarts must not contain fruit or nuts (i.e., no raisins, no pecans); full size - no mini or bite-size - homemade. Display 3 tarts on a disposable plate (no paper plates) in a clear plastic bag. |
54. | Lemon Tarts. With homemade pastry - no canned filling. Entry to include 3 tarts on a 6" disposable plate in a plastic bag. Sponsor: Osgoode Foodland |
Grand Champion Pie $25.00 Gift Certificate Sponsor: Raymond's Variety Store | |
LOAVES
Display 1/2 regular size loaf, on foil-covered cardboard, in a clear plastic bag. Prizes for classes 55-61 unless otherwise stated.
Prizes: 1st: $12, 2nd: $8, 3rd: $5
Tips for Exhibitors:
QUICK BREADS:
Loaves: cracks on loaves are acceptable
Coffee cakes: loaf cakes, even colour, tender crust, no moisture on top. Top cracks accepted.
55. | Zucchini Loaf With Raisins. Sponsor: Daryn Hicks, S.A. Hicks Insurance Brokers Ltd. |
56. | Benson's Honey Pumpkin Loaf (Recipe follows). Sponsor: Karen Benson in memory of Arthur Benson |
| 1-1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp nutmeg 1/2 tsp cinnamon Pinch of salt | 1/2 cup brown sugar 1/2 cup honey 1/2 cup + 2 tbsp salad oil 1 cup pumpkin 2 eggs 1/2 cup chopped walnuts | Mix together flour, baking powder, baking soda, nutmeg, cinnamon & salt, and set aside. Beat together brown sugar,honey, oil, pumpkin & eggs. Add flour mixture all at once to pumpkin mixture and beat. Add chopped walnuts.Bake 1 hour at 325F in loaf pan. |
57. | Banana Loaf - Plain, No Nuts. Sponsor: Lisa and Travis Dow |
58. | Lemon Loaf. (Recipe follows). Sponsor: Lisa and Travis Dow |
| 1/2 cup butter 1 cup white sugar 2 eggs Grated rind of 1 lemon | 1/2 cup whole milk 1-1/2 cups flour 1 tsp baking powder Pinch of salt | Mix butter and sugar well. Add eggs and beat till light and fluffy, almost like whipped cream, add salt and lemon zest. Add milk alternately with dry ingredients and beat till light. Bake in loaf pan for 1 hour at 350F. |
59. | Cinnamon Swirl Loaf. (Recipe follows). Sponsor: Lavina Argue |
| 1-1/3 cups white sugar, divided 2 tsps ground cinnamon 2 cups all-purpose flour 1 tbsp baking powder 1/2 tsp salt 1 large egg, beaten 1 cup milk 1/3 cup vegetable oil | Preheat oven to 350F. Lightly grease a 9x5" loaf pan. Mix together 1/3 cup sugar and 2 tsp cinnamon in a small bowl. Set aside. Combine flour, remaining 1 cup sugar, baking powder, and salt in a large bowl. Combine egg, milk, and oil in a separate bowl; add to flour mixture. Stir until just moistened. Pour 1/2 of the batter into the prepared pan. Sprinkle with 1/2 of the cinnamon-sugar mixture. Repeat with remaining batter and cinnamon-sugar mixture. Draw a knife through batter to marble. Bake until toothpick inserted in centre of loaf comes out clean, 45 to 50 minutes. Let cool in pan for 10 mins before removing to wire rack to cool completely. Wrap in foil and let sit overnight before slicing. |
60. | Barm Brack Loaf (Recipe follows). Sponsor: Lavina Argue |
| 1 cup hot tea 1/2 cup mixed peel 1/2 cup granulated sugar 1 egg 1 2/3 cups all purpose flour 1/3 cup whole wheat flour | 1/4 tsp baking soda 1/4 tsp salt 1 cup raisins 1/2 cup currants 1/4 cup melted butter or margarine 1 tsp baking powder | Put hot lea in large bowl with raisins, peel, currants and sugar and let stand covered for two hours. After two hours, beat egg until frothy. Stir in fruid mixture. Stir melted butter into fruit. Combine and stir the four remaining dry ingredients. Add to fruit batter. Stir until blended. Spoon into greased 9x5x3 inch loaf pan. Bake in 350F oven for 60-70 minutes. Cool 10 minutes before turning out onto rack to cool. |
61. | Any Loaf Not Listed. Include recipe with entry. Sponsor: Sponsor: Lavina Argue |
MUFFINS
Display 3 muffins on a disposable plate, in a clear plastic bag. NO paper cups. Prizes for classes 62-65 unless otherwise stated.
Prizes: 1st: $6, 2nd: $5, 3rd: $3
Tips for Exhibitors:
MUFFINS - uniform, rounded top, no peaks, moist internal appearance, no tunnels.
Do not overmix muffins Do not show muffins in paper cups
62. | Applesauce Muffins. Recipe follows Sponsor: Sara Sparling |
| 2 cups flour 3/4 cup sugar 2 tsp. baking powder 1 tsp cinnamon | 1/4 tsp salt 1 large egg, beaten 1 cup unsweetened applesauce 1/2 cup butter | Heat oven to 375F. Spray muffin tins with non-stick spray. Mix flour, sugar, baking powder, cinnamon and salt in a bowl. Mix in beaten eggs, applesauce and melted butter (by hand - mixer not needed). Evenly scoop mixture into muffin pans. Bake for 18 to 20 minutes. Test to see if toothpick comes out clean. |
63. | Lemon Cranberry Muffins. Sponsor: Upper Canada Cranberries |
64. | Plain Banana Muffins. Sponsor: Tim Mohre, Agri-Partners Crop Centre Ltd. |
65. | Chocolate Chip Muffins Sponsor: Darren Givoque - O'Farrell Financial Services Inc. |
BAKING CHAMPIONSHIPS
Exhibitor With Highest Points In Class 39 Prize: $25 Sponsor: The MacAdam Family in memory of Grace MacAdam | |
Newest Exhibitor Highest Points In Class 39. (A new exhibitor is a person who has never exhibited at the Metcalfe Fair (Family Division), or who has not exhibited at the Metcalfe Fair (Family Division) in the last five (5) years. Prize: $25 Gift Certificate Sponsor: Red Dot Cafe |
CLASS 40 - PICKLES, RELISHES, JAMS & JELLIES
Pint (500 mL) or 1/2 pint (250 mL) jars only used in all classes and sealed - no wax - new lids only. Class 2 only may use food colouring. Tags to be tied on with no decorations or coloured ribbons. No Freezer Jams.
Prizes: 1st: $6, 2nd: $5, 3rd: $4
Tips for Exhibitors:
OAAS Homecraft Judging Standards Guidelines are available for purchase at https://ontarioagsocieties.com/agricultural-society-info/store
JAMS, CONSERVES & MARMALADES: Score 30 General Appearance 30 Texture 40 Flavour
Disqualified if not sealed ** new lids only**
Jam - soft, spreadable, no separation of fruit & juice; Jelly – clear; Marmalade - must have at least one citrus fruit or juice
PICKLES & RELISHES: Score 30 General Appearance 30 Texture 40 Flavour and Aroma
Disqualified if not sealed ** new lids only**
Pickle is a piece of vegetable or fruit that has been preserved with a salt and/or vinegar mixture. Pickles may be either sweet or sour and may use herbs or spices to provide extra heat or flavours.
Judged on natural colour, not cloudy, uniformity; 9-day pickles are sliced crosswise (may use food colouring); Icicle pickles are sliced lengthwise (may use food colouring).
Relish is a pickle that has been chopped rather than left whole. Relishes can be sweet or sour, mild or hot. Relishes have uniform pieces.
Salsa is a Mexican word for “sauce” and can be either cooked or fresh. It has come to refer to a blend of vegetables and/or fruits with spices and herbs.
Chutney is a spicy condiment made from fruit, vinegar, sugar and spices. Chutneys can be smooth or chunky and range in spiciness from mild to very hot.
Mustard is a sauce made from seeds of the mustard plant. Its spiciness ranges from mild to hot depending on the method of preparation and variety of mustard seeds. “Prepared” mustards are mustards mixed with other ingredients.
Ketchup is a spicy mixture made from the juice of cooked vegetables and fruits, typically made from tomatoes.
NOTE – When a product label is asked for, it must accompany the entry, or the entry will be disqualified.
NOTE – When a cardboard base is called for, it must be covered with foil wrap, or the entry will be disqualified.
1. | Pickled Beans Sponsor: Andrew Bunda |
2. | Hot Dog Relish Sponsor: Debbie Duguay |
3. | Corn Relish Sponsor: Donna Page |
4. | Bread & Butter Pickles Sponsor: 12908824 Canada Inc. |
5. | Beet Pickles Sponsor: Cheryl Page |
6. | Dill Pickles Sponsor: Cheryl Bunda in memory of cousin Jerry |
7. | Chili Sauce Sponsor: 12908824 Canada Inc. |
8. | Barbeque Sauce. Recipe to be attached. Sponsor: Meredith Brophy |
9. | Any Relish Not Listed, Labelled Sponsor: 13521630 Canada Inc. |
10. | Any Pickle Not Listed, Labelled Sponsor: 13521630 Canada Inc. |
11. | Any Chutney, Labelled Sponsor: 13521630 Canada Inc. |
12. | Salsa. Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: Matt Nigh |
13. | Peach Jam Prizes: 1st: $25, 2nd: $15, 3rd: $10 Sponsor: Matt Nigh |
14. | Strawberry Jam. Sponsor: Cheryl Bunda in memory of William Gorman |
15. | Raspberry Jam. Sponsor: William Bunda in memory of Poppa William Gorman |
16. | Rhubarb Jam Sponsor: Norma McNaughton |
17. | Blueberry Jam Sponsor: Erin Bunda |
18. | Any Jam Not Listed, Labelled Sponsor: 13521630 Canada Inc. |
19. | Grape Jelly Sponsor: Andrea Taylor |
20. | Apple Jelly Sponsor: Sponsored by Dr. Valerie Higginson |
21. | Pepper Jelly Sponsor: Taylorcroft Farm |
22. | Any Jelly Not Listed, Labelled Sponsor: 13521630 Canada Inc. |
23. | Marmalade. List fruit ingredients Sponsor: Cheryl Page |
24. | Applesauce (No Spice) Sponsor: In memory of Poppa William Gorman |
25. | Mustard (Recipe follows). Display in a 1/2 cup (125ml) clear container. Sponsor: Rita Penner |
| 1/4 cup yellow mustard powder 2 tbsp mustard seeds, crushed with mortar & pestle 3 tbsp cold water 2 tbsp vinegar 1 tsp sugar Dash of salt | Mix together the first 3 ingredients. Let stand for 15 minutes. Add remaining ingredients. Put in a small container. Does not need to be refrigerated. Makes 1/2 cup. |
PICKLES, RELISHES, JAMS AND JELLIES CHAMPIONSHIPS
Exhibitor With Highest Points In Class 40 Prize: $25 Sponsor: 12908824 Canada Inc. | |
Newest Exhibitor Highest Points In Class 40. (A new exhibitor is a person who has never exhibited at the Metcalfe Fair (Family Division), or who has not exhibited at the Metcalfe Fair (Family Division) in the last five (5) years. Prize: $25 Sponsor: Cathy Batchelor - O'Farrell Financial Sewrvices Inc. | |
Grand Champion in Class 40 Prize: $25 Sponsor: 13521630 Canada Inc. |
CLASS 41- WINE
Rules:
1. Recipes may be original or from any recipe book or other source, including concentrates.
2. Wine may be made from a kit or at a brewing store.
3. Each brewer is to enter a 1 X 750 ml bottle of wine, and may enter all categories.
4. There will be a first, second and third prize in each category. However, if in any one category none of the entries are judged good enough to be awarded a prize, no award will be given.
5. Labels affixed to bottles must include type of wine and bottling date. Name of brewer should not be shown.
6. On the back of the entry tag, brewer should indicate source of product, i.e., concentrate, juice, fresh produce. This will not be indicated to judges before judging.
1. | White Table Wine (from concentrate or fresh fruit). Prize: Gift Certificates: 1st-$30; 2nd-$25; 3rd-$20 Sponsor: Wine Station |
2. | Red Table Wine (from concentrate or fresh fruit). Prize: Gift Certificates: 1st-$30; 2nd-$25; 3rd-$30 Sponsor: Wine Station |
3. | Apple Cider 1-500ml (16oz) bottle. Prize: Gift Certificates: 1st-$30; 2nd-$25; 3rd-$20 Sponsor: Wine Station |
CLASS 42 - HONEY, MAPLE SYRUP and EGGS
Rules:
1. All entries must have been produced or raised by the exhibitior, in the year of the exhibition.
2. No identifying tags, labels, or ribbons are allowed on jars.
3. Only one entry per class per exhibitor.
4. Syrup and honey are to be shown in 500 ml Mason or Bernardin type jars. No fancy jars or containers. Syrup must be sealed.
5. An approved maple syrup colour meter will be used to determine the colour. An approved Brix Refractometer will be used to test specific density.
6. In the event of exhibitors having the same number of points in a class, the exhibit with the best flavour shall be awarded one (1) extra point to break the tie.
Prizes: 1st: $10, 2nd: $6, 3rd: $4
1. | 1 Doz. Med. Hen Eggs, Brown. Show in plain top carton, large end up, small 'tips' down. Sponsor: Burnbrae Farms Ltd. |
2. | 1 Doz. Med Hen Eggs, White. Shown in plain topped carton, large end up, small "tips" down. Sponsor: Burnbrae Farms Ltd. |
3. | Maple Syrup, Medium 500 ml Mason or Bernardin type jars only. Sponsor: Stanley's Olde Maple Lane Farm |
4. | Golden Liquid Honey, 500 ml Mason or Bernardin type jars only. Prize: Gift Certificates Donated by Barry's Home Hardware, Russell Sponsor: Barry's Hardware Ltd. |