Michelle Wood - 519-923-3042, Reta Clarke, Dorothy Goheen, Diane Trudgeon, Robin Graham, Mary Fowler
RULES
a)    Place all exhibits on WHITE PLATES in transparent plastic bags. NO SARAN WRAP.
b)    All cakes to be on foil covered cardboard and in clear PLASTIC BAG. Plastic domes for layer cakes.
c)    NO commercial mixes unless following the recipes in this fair book .
d)    Pies to be baked on 8" or 9" plate. Foil plates should be tempered in 400 degree oven before using.
e)    No paper on muffins.
f)    ALL entry tags to be taped to outside of bags with CLEAR tape.
g)    All baking must be made at least one (1) day previous to entering. NO warm baking the day of judging.
h)    First Year Exhibitor: please mark “First Year Exhibitor” on each entry tag.

SECTIONS
1.    Bread, white, made in breadmaking machine
2.    Bread, 60% whole wheat, made in breadmaking machine
3.    Raisin Bread in breadmaking machine (raisins only)
4.    Cheese bread in bread making machine
5.    Sticky Buns (3) using the following recipe:
Quick Sticky Buns
3 tbsp packed brown sugar
¼ cup Beehive corn syrup
¼ cup coarsely chopped pecans
2 tbsp margarine or butter
1 can (8 oz) refrigerated crescent & dinner rolls
1 tsp cinnamon
Preheat oven to 350. In small bowl, combine 2 tbsp of brown sugar, corn syrup, pecans and 1 tbsp of margarine or butter. Spoon 2 tsp of mixture into each of 9 – 2 ½ muffin pan cups. Unroll entire crescent roll dough, pinch seams together to form one rectangle. Combine remaining brown sugar and cinnamon. Spread dough with remaining margarine or butter, sprinkle with cinnamon mixture. Roll up from short end. Cut into 9 slices. Place one slice in each prepared muffin pan cup. Bake 25 min. or until golden brown. Immediately invert pan onto cookie sheet or tray, cool 10 min. Serve
6.    Tea biscuits, any kind (3)
7.    Muffins, bran (3)
8.    Muffins, banana (3)
9.    Muffins, favourite not listed (3) (label kind)
10     Carrot muffins
11.    Loaf, banana
12.    Loaf, zucchini
13.    Loaf, lemon glazed
14.    Loaf, any kind, not mentioned, label kind

CAKES
15.    Chocolate Cake, use the following recipe:
Chocolate Cherry Cake
1 (18 oz.) package devil's food or chocolate cake mix
1 (21 oz) can cherry pie filling
1 teaspoon. almond extract
2 eggs
1 cup sugar
7 tablespoons butter
1/3 cup whole milk
1 (12 oz) package semisweet chocolate chips
1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 13"x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Back at 350 degrees F for 25-30 minutes or until cake is set. Remove from pan before icing.
While cake is in the oven, combine sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving. 16 servings.
16.    Cake, tomato soup with cream cheese icing
17.    Cake, coffee
18.    Cake, carrot, iced with cream cheese icing
19.    Cake, Queen Elizabeth (in cake pan)
20.    Zucchini Cake, use the following recipe
Zucchini Cake
1/2 cup butter or margarine
2 eggs
2 cups grated zucchini with peel
1 tsp. vanilla
1 3/4 cups white sugar
1/2 cup cooking oil
1/2 cup sour milk
Preheat oven to 350 degrees F. Cream butter and sugar together well. Beat in eggs one at a time. Mix in cooking oil, sour milk, vanilla and zucchini.
Mix the next six ingredients in a small bowl.
2 1/3 cups flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt.
Add to batter, stir to moisten. Spread in greased 9" x 13" pan. Sprinkle top with 3/4 cup chocolate chips. Bake for 35 minutes or until wooden pick comes out clean.
21.    Brownies, iced (5)
22.    Squares, any kind (5)
23.    Butter tarts  with raisins

PIES
24.    Pie, apple
25.    Pie, peach
26.    Pie, raspberry
27.    Pie, blueberry
28.    Pie, strawberry-rhubarb
29.    Pie, pecan

COOKIES
30.    Cookies, chocolate chip (5)
31.    Cookies, sugar (5)
32.    Cookies, oatmeal dropped (5)
33.    Cookies, peanut butter (5), use the following recipe
Peanut Butter Cookies
1/2 cup margarine
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Cream margarine with peanut butter and sugars. Add egg and vanilla; beat until light and fluffy. Sift flour, salt and soda over creamed mixture; blend thoroughly. Form into 1-inch balls. Place on greased baking sheet. Press flat with a fork. Bake in a 350 degree F oven for 12-15 minutes. Makes 3 dozen cookies.
34.    Cookies, shortbread whipped (5)
35.    Maple fudge, 1" pieces (5)
36.    Chocolate fudge, 1" pieces (5)
37.    Peanut brittle, microwave, use the following recipe

Microwave Peanut Brittle
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon soda
1 teaspoon vanilla
Stir together nuts, sugar, syrup, and salt in a 1 1/2 quart casserole or 4 cup glass measure. Place in microwave oven and cook 7 to 8 minutes on high, stirring well after 4 minutes. Add butter and blend well. Return to microwave and cook approximately 2 to 3 minutes more on high or until nuts are golden brown. Add soda and vanilla and gently stir until light and foamy. Pour into greased cookie sheet and let cool. When cool, break into pieces and store in airtight container.

MEN’S BAKING
38.    Best bread
39.    Best cake
40.    Best pie
41.    Best cookies
Prizes for Sections 1-41: 1st $5.00; 2nd $4.50; 3rd - $4.00, 4th - $3.50