Middleville Fair - The Tradition Continues

2010 THEME - GARLIC

INSTRUCTIONS:

All baking, unless otherwise specified, must be displayed on sturdy disposable plates AND covered in plastic bags  (Tip-large GLAD freezer bags cover well)

Tags to be attached to plates (not bags)

No commercial mixes or fillings to be used

No paper or foil liners to be used

No icing or frosting unless specified

No glazes on bread or rolls unless specified

Rolls to be displayed individually

Buns to be displayed attached

Breads are not bread machine unless specified

Articles to be shown in one section of one class only

Entries presented incorrectly will be disqualified

 

PLEASE NOTE

Country Fair Baking Contests will be an addition to our baking this year with the following sponsors:  Fleishmann’s Yeast (also sponsoring a youth bread baking contest), Tenderflake, Robin Hood Flour (also sponsoring a “Youth Best Lunchbox Snack Contest for 12 years of age and younger”), Crisco, Mazola and BeeHive.

All entries must have a proof of purchase attached.  Winners need to provide a photo and sign a release form.  The winner of each specifically-sponsored category from each fair will be entered in a national contest and the winner will receive $100 except for Fleishmann’s Youth Bread contest where the National 1^st Place Winner will receive a Portable Music Player.  The sponsor will be in bold print beside the category so don’t forget your proof of purchase.

BREADS:       

1.   Bread, white, 1 loaf - Fleishmann’s Yeast

2.   Bread, 60% whole wheat - 1 loaf.  1st Place winner eligible to proceed to O.A.A.S.  District Level competition - see Director for details.  Recipe must be attached.

3.   Loaf of Irish Brown Bread (recipe follows)

      2 cups flour                                   1-1/2 cups whole wheat flour

      ½ cup natural bran                    1-1/2 tsps. baking soda

      1-1/2 tsps. salt                            1/3 cup oil

      2 cups buttermilk or                 ¼ cup white sugar

          sour milk

      In a large bowl, measure flours, bran, sugar, baking soda

      and salt.  Mix together, then make a well in centre.

      Pour buttermilk or sour milk into well - stir just to moisten.

      Scrape into greased loaf pan - bake at 350 degrees F. for

      1 hour.  Remove from pan to cool.

4.   1-1/2 lb. loaf of garlic bread made in bread machine.

ROLLS, BISCUITS, SCONES & BUNS: 

5    White clover leaf dinner rolls (3)

6.   Chelsea buns (6) joined

7.   Buttermilk tea biscuits (3) (attach recipe)

8.   Low fat cranberry scones (3) - recipe follows

      2 cups all-purpose flour         1/3 cup dried cranberries

      1 tbsp. baking powder           1 tsp. vanilla

      ¼ tsp. baking soda                    1 cup buttermilk or sour milk

      1/3 cup sugar                              3  tbsps. chopped nuts

      2 tbsps. margarine                    1-1/2 tsp. sugar

      Combine flour, baking powder, soda and sugar in large bowl.

      Cut in margarine, then stir in cranberries.  Add vanilla,

      buttermilk and stir until moistened.  Place in 9” pie pan.

      Sprinkle with chopped nuts and sugar.  Bake at 400

      degrees F for 15 to 20 minutes.

MUFFINS & LOAVES

9.   Cheddar cheese and garlic muffins (3) - recipe follows

      2 cups flour                                         1 large egg

      3 tsps. baking powder                  1 cup buttermilk

      ¼ tsp. soda                                         3 tbsps. oil

      ½ tsp. salt                                            1 clove garlic, minced

      1 cup sharp cheddar cheese,

           grated

      Preheat oven to 425 degrees F.  Brush 12 muffin cups with  melted butter or oil.

      In mixing bowl, combine the flour, baking powder, soda,   salt  and  sugar, blending well with a wire whisk.  In a   separate bowl beat the egg, buttermilk and oil together.    Add liquid ingredients to the dry. Fold in the cheese and   garlic.   Fill muffin cups ¾ full.  Bake 20 to 25 minutes.

10.     Carrot muffins (3) - Robin Hood Favourite Recipe

11.     Cranberry Nut Muffins (recipe follows) - Mazola Oil &   BeeHive Corn Syrup

      1-1/2 cups flour                                             ¾ cup sugar

      2 tsps. baking powder                              ½ tsp. salt

      2 eggs slightly beaten                              ½ cup milk

      ½ cup BeeHive Light Corn Syrup      ¼ cup Mazola Oil

      1 tsp. grated orange peel                       1 cup cranberries

      Spray 12 muffin pan cups with cooking spray.   In medium bowl combine flour, sugar, baking powder and salt.  In large bowl, blend eggs, corn syrup, milk, oil and orange peel.  Stir in flour mixture until just moistened. Spoon into prepared muffin cups.

       Bake at 400 degrees F   for 18 to 22 minutes.  Cool in pan for 5 minutes, then

      remove from pan.

SQUARES, BARS & COOKIES:     

NOTE:  Squares are cut (1-1/2” x 1-1/2”) while Bars are cut  (1” x 1-1/2”) approximately.

12.     Pumpkin, raisin nut bars 

13.     Chewy Almond and Cherry Bars (recipe follows)

      ¾ cup whole almonds                        1 cup flour

      1/8 tsp. salt                                               ¾ tsp. baking powder

      8 tbsps. unsalted butter                     1 large egg

      ¾ cup + 2 tbsps white sugar          ¼ tsp. almond extract

      ½ cup dried tart cherries or

          cranberries

      Preheat oven to 350 degrees F.  Position rack in lower third of the oven.  Line an 8-inch square pan with heavy-duty aluminum foil or parchment paper.

      Process the almonds with the flour in a food processor until almonds are finely ground.  Add the salt and baking powder and pulse to mix.  Set aside.

      Melt the butter in a saucepan.  Remove from heat and stir in the sugar.  Beat in the egg and almond extract.  Stir in     the flour mixture,  followed by the dried fruit.

      Spread batter evenly in pan.  Bake for 20 to 25 minutes or until the edges are golden brown and have pulled away      from sides of pan and top is light golden brown.  Cool pan     on a rack.  When cool, cut into bars.

14.     Garlic, chocolate chip cookies (3) - recipe follows:

      10 fresh garlic cloves                    Boiling water

      ½ cup maple syrup                        1 cup butter, softened

      ¾ cup light brown sugar              ¾ cup white sugar

      2 eggs                                                    1-1/2 tsps. vanilla

      2-1/2 cups flour                                 ¼ tsp. cinnamon

      1 tsp. baking soda                           ½ tsp. salt

      2-1/4 cups chocolate chips

      Drop garlic cloves into boiling water for about 5 minutes    until tender.  Peel cloves and chop - then soak in maple for 20 to 30 minutes.  While cloves are soaking, cream       together the butter, sugars, eggs and vanilla until light and fluffy.  Combine the flour, cinnamon, baking soda and salt -    then add to cream mixture.  Then stir in chocolate chips.

      Pour garlic and syrup through a strainer, straining the   syrup, and add the chopped cloves to cookie batter and stir well.

      Drop cookie batter by tablespoon onto ungreased cookie sheet, spacing about 2 inches apart.

      Bake at 375 degrees F. for 8 to 20 minutes until lightly browned (careful not to overcook).

15.  Queen Elizabeth cake with icing

16.  Butter tart squares (3)

17.  Welsh Cakes (3) - recipe follows

      ½ lb. shortening                                3 cups flour

      1 cup white sugar                            5 tsps. baking powder

      ½ tsp. salt                                            2 eggs, well beaten

      1 tsp. vanilla                                       1 cup currants

      Cut dry ingredients into shortening until crumbly.  Add well beaten eggs (beat with vanilla) and currants.  Mix, then   knead into a dough.  Pat dough out to 3/8 inch thick - cut  with cookie cutter - cook on griddle, turning once to brown.

      Do not grease griddle.  When cool, sprinkle with icing sugar.

18.     Lemon poppy seed cake baked in tube pan.

19.     Chocolate chip cookies (3).  This category is for youth ages 10 to 15 only  (1^st place winner is eligible to proceed to OAAS District level competition - see Director for details)

20.     Chocolate cupcakes decorated for Hallow’een  (3)

21.     Diabetic squares (3) - with recipe attached.

22.     Banana layer cake iced with your favourite icing.

PIES:     NOTE:  Pies to be displayed in pans as baked but covered  in plastic bag.

23.     Apple pie (no spices)

24.     Raisin pie

25.     Pecan tarts (3)

26.     Baked pie shell, no filling

CLASS 30 - BAKING - GENERAL

 

Director in Charge:   Debby Wicker (613-253-3465),  Edythe Moulton

NOTE: Advance List