Culinary Arts


Director: Jo-Anne Girard
Secretary: Kristyn Girard

This Year’s Recipes

Rules and Regulations:

  1. Exhibits must be the work of the exhibitor.
  2. Exhibitors can enter one item only in each number.
  3. Exhibitors must be a member of the Cumberland Township Agricultural Society (you must give your membership number when entering).
  4. Exhibitors are to use their favourite recipe unless otherwise specified. If you need a recipe, contact information available below. Please either email or call only.
  5. All entries are to be covered with clear wrap or placed in a clear plastic bag such as Ziploc.
  6. List of entries will be accepted in any of the following ways:
    • Email: NavanFair-Cooks@hotmail.com
    • Phone: Jo-Anne or Kristyn Girard @ 613-835-2544
    • Dropped off at the Fair Board Office: 1279 Colonial Rd., Navan, K4B 1N1
  7. All entries must be in no later than Monday, August 7th, 2017.
  8. Please indicate if you are a junior, teen, senior or new exhibitor.
  9. Exhibits must be brought to the blue Exhibit Building on Wednesday, August 9th, 2017 from 6:00 to 8:00 pm.
  10. Judging will take place on Thursday, August 10th, 2017. The Exhibit building will be closed until approximately 5 pm or until judging has been completed.
  11. In case of no competition, the judge will only give a prize if work is worthy.
  12. Exhibits must not be removed until 4:15pm – 6 pm, Sunday, August 13th, 2017.
  13. Prize money may be picked up at the fair office any time after noon on Friday.
  14. All prizes other than money are to be picked up Sunday with entries.

 

PRIZE MONEY (unless otherwise specified)

Standard for Adults and Teens: 1st   – $6.00 2nd   – $5.50 3rd   – $5.00 4th   – $4.50
Children 12 and under: 1st   – $4.00 2nd   – $3.50 3rd   – $3.00 4th   – $2.50 5th   – $2.00
Adult and Teen Specials: 1st   – $8.00 2nd   – $7.00 3rd   – $6.00
Children 12 and under Specials: 1st   – $6.00 2nd   – $5.00 3rd   – $4.00

HIGHEST OVERALL POINTS PRIZES:
Highest Overall Points (excluding specials)
          Gift/Gift Certificate
Second Highest Overall Points (excluding specials)
          Gift/Gift Certificate
New Exhibitor with Highest Points (excluding specials)
          Gift/Gift Certificate
New Exhibitor with Second Highest Points (excluding specials)
          Gift/Gift Certificate
Junior Cook (under 8 years) Exhibitor Highest Points (excluding specials)
          Gift/Gift Certificate
Junior Cooks (under 8 years) Exhibitor 2nd Highest Points (excluding specials)
          Gift/Gift Certificate
Junior Cooks (8 to 12 years) Exhibitor Highest Points (excluding specials)
          Gift/Gift Certificate
Junior Cooks (8 to 12 years) Exhibitor 2nd Highest Points (excluding specials)
          Gift/Gift Certificate
Teen Cooks (13 to 16 years) Exhibitor Highest Points (excluding specials)
          Gift/Gift Certificate
Teen Cooks (13 to 16 years) Exhibitor 2nd Highest Points (excluding specials)
          Gift/Gift Certificate
Golden Years Cooks (65 years of age or older) Exhibitor Highest Points (excluding specials)
          Gift/Gift Certificate

SPECIAL AWARDS

Baking Queen/King
To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies, and either Jams or Pickles and Relishes. Winner will be the person having the most 1st places. In case of a tie, 2nd places will be used and if necessary 3rd and 4th place. Specials are not included in tabulating 1st places.

Baking Princess/Prince
To be eligible for the title, exhibitor must show at least one item for each category: Yeast Breads, Biscuits and Muffins, Quick Breads, Cookies and Squares, Cakes, Pies and either Jams or Pickles & Relishes. Winner will be the person having the second highest number of 1st places. In case of a tie, 2nd places will be used and if necessary 3rd and 4th place. Specials are not included in tabulating 1st places.

Rosettes
Grand Champion Bread
Grand Champion Cake
Grand Champion Pie

CONGRATULATIONS TO
2016 Baking Queen:       Dominique Deschamps
2016 Baking Princess:   Victoria Cote-Dasilva

 

YEAST BREADS – NO BREAD MACHINE
1. Bread, white, baked in a rectangle pan
        1st Prize – $10 Edith Deavy Memorial
2. White rolls, entire crust, in basket or bowl (4)
3. Whole Wheat buns in a basket or bowl (4)
        1st Prize – $10 Edith Deavy Memorial
4. Cheesy Onion Beer Bread (Must use recipe from Recipe Section)

YEAST BREADS – BREAD MACHINE
5. Raisin Bread
6. Cheddar and Onion Bread
7. Pumpernickel Bread
8. Whole Wheat Bread
9. White Bread

BISCUITS AND MUFFINS
NOTE: No liners on muffins
10. Raisin Tea Biscuits (4)
11. Buttermilk Biscuits (4)
12. Baking Powder Biscuits (4)
13. Banana Muffins (4)
14. Blueberry Muffins (4)
15. Carrot Muffins (4)

QUICK BREADS
16. Orange Bread, with nuts
17. Banana Bread, no nuts
18. Cherry Loaf, with nuts
19. Zucchini Loaf, no nuts
20. Lemon Loaf, no nuts, glazed

COOKIES AND SQUARES
21. Oatmeal Cookies, dropped, with raisins (4)
22. Peanut Butter Cookies (4)
23. No Bake Chocolate Cookies (4) (Must use recipe from Recipe Section)
24. Chocolate Chip Cookies (4)
25. Ginger Snap Cookies (4)
        1st Prize – $10 Ruth Scharfe-Parsons Memorial
26. Nanaimo bars (4)
27. Brownie squares, without nuts, iced (4)
28. Date squares (4)
29. Tiger Bars (4) (Must use recipe from Recipe Section)

TARTS AND CANDY
30. Lemon Tarts (4)
31. Butter Tarts with raisins (4)
32. Chocolate Fudge with nuts (4)
33. Maple Fudge (4)
34. Peanut Brittle (4)

CAKES
No cake mixes unless specified in recipe from Recipe Section.
All cakes must be removed from pan and iced on top and sides.
Only one piece will be left on display.
Cakes not collected by 6:00pm Thursday will be considered donations to the Tea Room

35. Chocolate Cake, 2 layers with marshmallow icing & jam between layers
36. Carrot Cake, cream cheese icing, 9”x 13”
37. Apple Cake, 8″x8″
38. Queen Elizabeth Cake, 9″x13″
39. Red Velvet cupcakes

PIES
No canned fillings.
Only one slice will be left on display.
Pies not collected by 6:00pm Thursday will be considered donations to our Tea Room.

Cooking Tip: In order to ensure even baking, aluminum pie plates should be tempered before use. Place pie plates in 400F oven for 20 minutes. Cool before using.

40. Blueberry Pie, approx. 9”, double crust
        1st Prize – $10 Ruth Scharfe-Parsons Memorial
41. Peach Pie, approx. 9”, double crust
42. Raspberry Pie, approx. 9”, double crust
        1st Prize – $10 Ruth Scharfe-Parsons Memorial
43. Any other type of pie, approx. 9”, double crust
44. Any other type of pie, approx. 9”, crumble top

JAMS
No paraffin.
All jars must be labeled and tags fastened to jars, not lids.
All jars must be sealed except for freezer jams.

45. Strawberry freezer jam
46. Strawberry cooked jam
47. Any single fruit jam, other than listed.
48. Any fruit jam made from more than 1 fruit. Fruits used to be listed on label.

PICKLES AND RELISHES
No paraffin.
All jars must be labeled and tags fastened to jars not lids.
All jars must be sealed

49. Beet pickles
50. Any type of cucumber pickles
51. Any type of vegetable pickled, other than beets or cucumbers
52. Pickled Eggs in 500 ml jar.
53. Salsa sauce

GOLDEN YEAR COOKS – 65 YEARS OF AGE OR OLDER
54. Molasses Cookies (4)
55. Bran Muffins, no liners (4)
56. Banana Loaf, no nuts
57. Any type of pie, approx. 9″, double crust

JUST FOR MEN
58. Flavoured Muffins (4)
59. Favourite cookies (4)
60. Beer Nuts, 1 cup, in a suitable container
61. Party Mix, 2 cups in a bowl
62. Favourite Pie, approx. 9″, frozen pie shell may be used

JUNIOR COOKS – UNDER 8 YEARS OF AGE
NOTE: If there are more than 15 entries in a class, 2 sets of prizes will be awarded

63. Decorated Donut. Donut may be purchased. Decorate with edible items.
64. Monster Toast. Decorate a slice of white bread with paint made from mixing milk and food colouring. Then toast it.
65. Sugar Cube Igloo. Glue and accessories may be used.
66. Cereal Canada Flag. Draw a picture of the Canadian Flag (can be drawn by adult). Then fill in the flag with cereal, paint may be used. Use paper/cardstock/construction paper no larger then 8 1/2″x 11″

JUNIOR COOKS – 8 to 12 YEARS OF AGE INCLUSIVE
67. Butterscotch Cookies (4) (Must use recipe from Recipe Section)
68. Cookies made with M&Ms or Smarties (4)
69. Raspberry Muffins (4)
70. Peanut Butter Fudge (4)

TEEN COOKS – 13 to 16 YEARS OF AGE INCLUSIVE
71. Pineapple Muffins (4)
72. Oatmeal Cookies (4)
73. Banana Loaf, without nuts
74. Brownies, not iced (4)

JUNIOR COOKS SPECIALS (12 years and younger)
75. Rice Krispie Canada Flag. Non-edible decorations may be used. Display on 6” disposable plate.
76. 3 decorated cupcakes
77. Emoji Cake. Round cake decorated as an emoji, fondant may be used

TEEN COOKS SPECIALS (13 to 16 years of age inclusive)
78. Shortbread Cookies (4)
79. 3 decorated cupcakes
80. Peanut Butter Mice (4) (Must use recipe from Recipe Section)

OPEN SPECIALS
Open to any person over the age of 16
Must be work of exhibitor

81. Carrot Hermit Cookies (4) (Must use recipe from Recipe Section)
82. Maple Walnut Muffins (Must use recipe from Recipe Section)
83. Butter Rum Cake (Must use recipe from Recipe Section)
84. 2-Tone Fudge (4) (Must use recipe from Recipe Section)
85. 9” x 13” cake decorated as the Canadian flag.

Ontario Association of Agricultural Society (OAAS) BAKING COMPETITION
86. Plain Chocolate Chip Cookie Competition (no nuts)
        Open to youth ages 10 to 15 years of age
        Cookies no larger than 3” and no smaller than 2”
        Display 8 cookies on a disposable plate
        1st Prize: $6.00       2nd Prize: $4.00

87. Butter Tart Competition
        Open to anyone 16 years of age or older
        1. The size of the tarts must be full size tarts. (no mini or bite size tarts)
        2. A total of 5 tarts will be required to be shown.
        3. Only raisins are to be included. No nuts or any other fruit.
        4. Pastry must be homemade.
        5. Tarts must be on a clean paper plate inside of a clear plastic bag.
        1st Prize: $6.00       2nd Prize: $4.00

COUNTRY FAIR BAKING COMPETITION
Open to anyone over the age of 16, unless otherwise specified.
Special Rules and Regulations must be followed.
Prizes are as listed

Special Rules and Regulations that apply to all Sections
a. Entrants must use sponsoring product as indicated in each recipe.
b. Navan Fair must submit a signed release form and recipe.
c. All winners must agree to sign a release form giving permission to
      the sponsor to use the winner’s name in any other advertising or
      publicity without payment.

88. Robin Hood “Family Favourite” Special. Any muffins (4).
      * Made with Robin Hood flour
      * Recipe must accompany entry
      * A Robin Hood logo must accompany entry
        1st prize – $25 product coupon     2nd prize- $10 product coupon

89. Robin Hood “Best Lunchbox Snack” Special. Any cookies (4).
      * Made with Robin Hood flour
      * Recipe must accompany entry
      * A Robin Hood logo must accompany entry
        1st Prize – $15

90. Crisco “Family Favourite” Special. Any type of pie
      * Made with Crisco (homemade crust only) on foil plate
      * Recipe must accompany entry
      * A Crisco logo cut from package must accompany entry
        1st prize – $25 product coupon     2nd prize- $10 product coupon

91. Bernardin Jam Special. Any jam made using Bernardin Pectin
      * Bernardin logo cut from package must accompany entry
        1st Prize – $20 product coupon

92. Bernardin Craft Special. Any craft using a Bernardin Jar.
        1st Prize – $20 product coupon

SPECIAL THANK-YOU TO LAST YEAR’S SPONSORS

Lois Deavy
Gertie Hodges
Shoppers Drug Mart
Boston Pizza, Innes Rd.
East Side Mario’s, Ogilvie Road
Navan Veterinary Services
Navan Woman’s Institute
Leonard Woman’s Institute
Cumberland Women’s Institute
Sobeys
Greta Scarfe-Hill

The Culinary Arts Division Committee would like to thank all sponsors, volunteers and exhibitors. If you would like to volunteer or sponsor in this Division please contact either the Director or Secretary.