Chairpersons: Heather Kennedy (905-640-4630);
Cathy Holden (905-642-1645)
Sue Hodges (905-640-5294)

Before entering this section, please refer to the General Rules & Regulations and Additional Rules for
Homecraft
as well as the following:

* Entry Forms Accepted From Monday, May 29th, 2017 to
Thursday, September 14th, 2017
* No Entries will be accepted after 8:00p.m.
September 14th, 2017 *Will be strictly enforced.*

Exhibits must be brought to the Homecraft Building Tuesday September 26th, 2017, , 12 noon to 8:30 p.m. Reclaim your exhibit Sunday, October 1st, 2017 6:30 to 8:00 p.m. (or exhibits will be discarded, ribbons and personal containers will go to the office.)

Additional Rules & Information:

  1. No ready mixes or commercial fillings will be allowed unless otherwise stated.
  2. No sale of food from this Section will be allowed on the Fair Grounds.
  3. The committee will remove from a showcase any baked product that is not suitable for display during the Fair.
  4. Tempered pie plates: Coat the foil plate with cooking oil and bake in 350 degree oven for 15 minutes before using for pies.
  5. A charge of 25 cents per entry, plus a $5.00 exhibitor’s fee will apply.
  6. Entry tag must be securely fastened to outside edge of base (not on covering wrap) secure all your entry tags (on white paper plates, pie plates – glass, metal, ceramic or foil covered cardboard). Please be sure to have your entry tags on before the Tuesday entry night. Entrant’s name should be on the bottom of all returnable containers.
  7. The committee will not be responsible for any accidental breakage of glass or ceramic baking or display containers.
  8. Open to all ages except those who derive more than 50% of their income from baking and preserves. Especially in the decorated cake area. Amateurs only. Personal advertising is prohibited. Brackets indicate number of pieces per plate.

Please read each section carefully and be sure to have your entry in the right section #5 and category. Be sure your entry is in the right size jar, whole or half loaf, numbers on a plate and most of all please read carefully the decorated cake area. All of this can affect your entry during judging.

Specials: There will be a special prize awarded to all 1st and 2nd place winners in the “Special categories only”.

Special awards will be given by Bernardin, Robin Hood, Crisco, Bernardin Home Canning, Pit Haulage, Reesor Family of Canada, Timber Creek Golf, Fair President, Casa Massimo Salon, ElHabinaro, Boston Pizza Stouffville, Sargeant Peppers,

Vi Pei Restaurant, Lindy’s Florist, Coffee Tea Express, Barthau Jewellers and Centrepiece Flowers.

Read Carefully: Bernardin (#58), Robin Hood (#10) and Crisco (#12) ask that you use your family favourite recipe with the sponsor’s product when baking/preserving. A product label must accompany your entry as proof of purchase on entry night. Decision of the Fair judges will be final. First place winners may submit recipe, proof of purchase, photograph and must sign a release form giving the sponsors permission to use your name if you continue to go on to the National Division.

Refrigeration Division

Pies prepared in pie plate of choice; pastry pie crust, unless otherwise specified.

Prize Money Classes #1-7:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Lemon Meringue Pie.
  2. Pumpkin Pie – No topping
  3. Special: Strawberry/Rhubarb pie
  4. Butterscotch Pie
  5. Crumble top fruit pie – named.
  6. Coconut Cream Pie – topped only with coconut.
  7. Key Lime Pie

Tarts

Tarts must be shown on a bread and butter size white paper plate or Chinet plate. Entry tag MUST be securely fastened to outside edge of plate inside covering of a Ziploc plastic bag. All pastry and filling must be homemade.

Prize Money Classes #8-9:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Butter Tarts (3)..The winner of the butter tarts class #8 is eligible to enter at the District 5 Competition. Entrants name to be displayed with winner, along with date and time of competition.
  2. Pecan Tart(3).

Pies

Natural cover on pies unless stated. Baked in pie plate of choice. Entry tag must be securely fastened to outside edge of base (not on plastic wrap) of all pie plates (glass, metal, foil or ceramic). All pastry and filling must be home-made.Entrant’s name should be on the bottom of all returnable containers.

Prize Money Classes #10-14:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Speical Cherry Pie with Hand Woven lattice top. Sponsored by Robin Hood. use product and enter with product label.
  2. Apple Pie (double crust).
  3. Special Peach Pie (double crust). – Sponsored by Crisco – Use product and enter with product label.
  4. Baked Pie shell
  5. Blueberry Pie (double crust).


Special Award:

Reesor Family In Canada

#11 (Apple Pie – double crust) – $15

Best Pie In Show:

A special prize will be awarded.

Cakes

No icing unless otherwise stated. Must be exhibited on foil covered cardboard Cut to the approx. size of the cake. Enter half of 8” square or round; single layer unless otherwise stated. No bundt or tube unless otherwise stated. Entry tag Must be securely tied to edge of the foil covered base. Cover with plastic wrap or bag.

Prize Money Classes #15-24:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Applesauce Cake – enter ½ the cake only.
  2. Spice Cake – enter ½ the cake only.
  3. Banana Cake with butter icing – enter ½ the cake only.
  4. Lemon Chiffon Cake – glazed icing (9”-10” tube pan) – enter whole cake.
  5. Carrot Cake single layer with cream cheese icing-enter ½ cake no bundt
  6. Pineapple Upside down cake – enter ½ cake only.
  7. Pumpkin Cake – enter ½ the cake only.
  8. Cinnamon Coffee Cake – enter whole cake (bundt or tube).
  9. Special: Gluten Free – Chocolate Cake Iced – 8” single layer – enter ½ cake
  10. Pumpkin cupcake iced (3).


Best Cake In Show:
A special prize will be awarded.

Breads & Rolls

Must be exhibited on foil covered cardboard, cut to size of loaf with entry tag securely tied to edge of plate Bread products must be covered with plastic wrap or bag. No bread maker machine products, unless otherwise specified.

Prize Money Classes #25-31:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Loaf of White Bread – enter 1?2 bread
  2. Special: Chelsea buns – iced (3)
  3. Braided Egg Bread – enter whole bread
  4. Whole Wheat Buns (3).
  5. Date/Nut Loaf – enter ½ loaf named
  6. Gluten Free Bread – enter ½ bread named
  7. Cheese Bread – enter 1?2 bread

Quick Breads

Loaves must be exhibited on foil covered cardboard, cut to size of loaf with entry tag securely tied to edge of plate. Muffins and tea biscuits must be exhibited on bread and butter size white paper plate or Chinet plate with entry tag securely tied to edge of plate. Cover quick breads with
plastic wrap or bag. No paper baking cups on muffins or biscuits. Enter no larger than 4” x 8” pans to be used unless otherwise specified.

Prize Money Classes #32-39:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Fruit Loaf – named – enter ½ of 4” x 8” pan
  2. Plain Banana Loaf – no nuts – enter ½ of 4” x 8” pan.
  3. Glazed Lemon Loaf – enter ½ of 4” x 8” pan.
  4. Zucchini Loaf, no nuts with chocolate – enter ½ of
    4” x 8” pan.
  5. Tea biscuits – with cheese (3).
  6. Blueberry Muffins (3).
  7. Special: Carrot Muffins – with secret ingredient – named (3)
  8. Decorated iced cupcakes (2) on a plate – judged by decoration only – theme to represent “EMOJI”

Cookies

Must be exhibited on small white paper plate or Chinet plate. Entry tag Must be tied to edge of plate inside plastic wrap or bag.

Prize Money Classes #40-46:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Ginger Snap Cookies (3).
  2. Chocolate Chip Cookies (3).
  3. Special: Date Filled Oatmeal Cookie (3)
  4. One decorated sugar cookie – not to exceed 5”- judged by decoration only – Animal.
  5. Shortbread Cookies – not whipped (3).
  6. Special: Cranberry Chocolate Oatmeal Cookies – (3).
  7. Chocolate Brownie – Iced (3).

Freezer Jams

Must be in jam jar 250 ml with 2 piece metal sealing lids. Attach entry tag to neck of bottle with an elastic band. No fancy material or labels allowed unless otherwise stated.

Prize Money Classes #47- 50:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Raspberry Jam – freezer.
  2. Strawberry Jam – freezer.
  3. Diabetic Strawberry Jam – freezer.
  4. Special: Any Other Jam – freezer – variety not mentioned above (labelled).

Jams And Jellies

Must be in a mason jar 250ml with 2 piece metal sealing lids. Attach entry tag to neck of jar with an elastic band. Jars must be sealed; unsealed jars will automatically be disqualified. No fancy material or labels unless otherwise stated.

Prize Money Classes #51-59:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Strawberry Jam.
  2. Raspberry Jam.
  3. Red Pepper Jelly – not hot.
  4. Mixed Fruit – named.
  5. Peach Jam.
  6. Rhubarb and Strawberry Jam
  7. Crab Apple Jelly.
  8. Special: Herb and fruit Jelly (Named)- using Bernardin original fruit Pectin – Sponsored by Bernardin – use with product and enter with product label
  9. Grape Jelly

Preserved Fruits And Pickles

Must be in pint size 500 ml mason jar with 2 piece metal sealing lids. Attach entry tag to neck of bottle with an elastic band. Jars must be sealed: unsealed jars will automatically be disqualified. No fancy material or labels allowed unless otherwise stated.

Prize Money Classes #60-72:

1st – $5.00; 2nd – $4.00; 3rd – $3.00; 4th – $2.00

  1. Preserved Peaches.
  2. Preserved Pears.
  3. Chili Sauce (using ripe tomatoes).
  4. Bread and Butter Pickles.
  5. Salsa, mild.
  6. Sweet Cucumber Pickle.
  7. Pickled Beets.
  8. Dill Pickles (cucumber).
  9. Cranberry Sauce.
  10. Special: Mustard Pickle.
  11. Apple Sauce.
  12. Fruit Chutney (named).
  13. Spaghetti Sauce – no meat.

Best Jelly/Jam in Show: a special Prize will be awarded

Bernardin is also offering “Best in Show” in all the canning divisions including Men Only Pickled Egg. Winner of 1st place will go further in contest with Bernardin, must sign release.

Men Only

Natural cover on pies unless otherwise stated and baked in a pie plate of choice. Loaves must be exhibited on foil covered cardboard, cut to size of loaf, on Chinet or white paper plate. 500 or 250 ml size mason jar unless otherwise stated. Attach entry tag to neck of bottle with an elastic band.

Prize Money Classes #73-80:

1st – $6.00; 2nd – $5.25; 3rd – $4.50; 4th – $3.25

  1. Signature BBQ Sauce – Not Hot – Fair President’s Special
  2. Apple Pie – double crust.
  3. Oatmeal Chocolate Chip Cookies (3)
  4. Special: Poppyseed Lemon Muffins (3)
  5. Chocolate Cake – Chocolate Icing – ½ cake – sinlge layer.
  6. Pickled Eggs in 500ml mason jar.
  7. White Bread – enter whole loaf – 4” x 8” pan.
  8. Nuts & Bolts Snacks in 250ml tall mason jar. – Two piece metal sealing lid.

There will be a special prize awarded to the first place winner in the Special category donated by Timbercreek Golf, Ninth Line, Stouffville.

Assorted Homemade Products

Tape entry tag to base. Chinet or white paper plate unless otherwise stated.

Prize Money Classes #81-85:

1st – $7.00; 2nd – $6.00; 3rd – $5.00; 4th – $4.00

  1. Special: Apple Butter – 250ml jar
  2. Fudge – 3 on a plate. Named
  3. Chocolate Bark (Named) – 3 on a plate.
  4. Hummus – not hot – ½ cup portion in a small glass container – named
  5. Special: Guacomole – ½ cup portion in a small glass container – Not Hot

Cake Decoration

Classes #86-91 will be judged on decoration only. Decoration must be 80% edible and butter cream icing is to be used unless otherwise stated. Use of a styrofoam form optional. Total height not to exceed 8”high. These classes are open to amateurs only.

Prize Money Classes #86-91:

1st – $15.00; 2nd – $10.00; 3rd – $8.00; 4th – $6.00

  1. Special: “Canada 150th Anniversary” Cake – Fondant
  2. Autumn Cake – Buttercream icing.
  3. Special: Markham Fair -“Past or Future”- not to exceed 8” height – Fondant.
  4. Special: Superhero Cake – Buttercream icing – MEN ONLY
  5. Holiday Cake – Buttercream Icing – open.
  6. Outdoor Themed Cake – Buttercream icing

Best Decorated Cake in Show: A special prize will be awarded.

Best Overall in Show

Please check the websites for

www.robinhood.ca

www.criscocanada.com

www.bernardin.ca