Cookery – Open

SECTION O

ENTRY FEE: 50c

ENTRY FROMS CLOSE: Thursday, MARCH 8th at 6pm

ENTRIES must be placed by: 9.00am Show day

ENTRIES & PRIZES TO BE COLLECTED: 5.00pm Show day from the Section

PRIZE MONEY: 1st : $3    2nd : $1.50   3rd : 75c unless otherwise stated

CONVENOR: Valmai Auricht     P: 8563 2396

STEWARDS: Lynne Lindner, Sonya Millar, Chris Bartsch, Wendy Steinberner, Marilyn Taylor, Tracy Page. Junior Steward: Teagan Millar

PLEASE NOTE:

One entry per person in each category allowed

All entries to be exhibited on plain white paper plates or paper covered board

* ENTRY FORMS MUST be produced *

MRS ALICE HURST MEMORIAL TROPHY presented to MOST SUCCESSFUL EXHIBITOR

CHAMPION CAKE prize presented by Mrs Joan Lindner

1. Rich Fruit Cake, not iced

1st Prize: $20,  2nd Prize: $10 – Sponsored by Joan Lindner

2. Genoa Cake

1st Prize: $10,  2nd Prize: $5 – Sponsored  by Rod & Pam Chapman

3. Boiled Fruit Cake

1st Prize: $20,  2nd Prize: $10 – Sponsored  by Glen & Bev Hoffmann

4. Sultana Cake

1st Prize: $8,  2nd Prize: $4 – Sponsored by Elm & Lynne Lindner

Speciality Cake

5. Zebra Cake (see recipe below)

1st Prize: $20,  2nd Prize: $10,  3rd Prize: $5 – Sponsored by Tracy Page, Penny Yap, Howard Duncan

 6. Orange Log

7. Chocolate Log

8. Banana Log

9. Nut Loaf

10. Jubilee Cake

$10 Prize for MOST SUCCESSFUL EXHIBITOR in classes 6-10     Sponsored by Colin Gramp

Vegetable cakes: Uniced. Bake in approx. 19cm square tin

11. Carrot Cake

12. Beetroot & Chocolate Cake

13. Pumpkin Cake

14. Zucchini Cake

15. Potato Cake

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 11-15    Sponsored by Marilyn Taylor

16. Lamingtons, 3

17. Cooked Slice, 1 variety, 5 pieces

18. Cream Puffs, 5, unfilled

19. Pavlova Cases, individual serve, 3

20. Butterfly Cakes, 3

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 16-20   Sponsored by Esme Hein

21. Jam Roll

22. Cinnamon Roll

23. Ginger Fluff Roll

24. Sponge

$10 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 21-24   Sponsored by Melva Ratsch

MEN’S CLASS ONLY:

25. Chocolate Cake, own choice, iced. Baked in a round tin, maximum sixe 23cm

1st Prize: $12,  2nd Prize: $8, 3rd Prize:$4  –  Sponsored by John & Sandy Braunack

Bakery Section:

26Sausage Rolls, 5

27. Pasties, 3

28. Savoury Muffins, 3

29. White Bread, 1 loaf

30. Wholemeal Bread, 1 loaf

31. French Stick, 1

32. Bread Rolls, 3, any variety

$20 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 26- 32  –  Sponsored by Apex Bakery 

33. Cooking with Grapes – Sweet

1st Prize: $25,  2nd Prize: $15, 3rd Prize:$10  –  Sponsored by Maggie Beer Products

34. Cooking with Grapes – Savoury

1st Prize: $25,  2nd Prize: $15, 3rd Prize:$10 – Sponsored by Maggie Beer Products

35. Honey Biscuit House (not shop purchased base)

1st Prize: $25,  2nd Prize: $10, 3rd Prize:$5  –  Sponsored by Apex Bakery

36. Honey Biscuits, 5 plain + 5 decorated

1st Prize: $10, 2nd Prize $5  – Sponsored by Barossa Country Biscuits

 37. Anzac Biscuits, 5

1st Prize: $20,  2nd Prize: $10, 3rd Prize:$5   –  Sponsored by Tanunda RSL

Biscuits:

All recipes must be used from the Barossa Cookery Book

38. Cinnamon, 5

39. Cockles, 5

40. Coconut, 5

41. Coffee Kisses, 5

42. Jam Drops, 5

$15 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 38- 42  –  Sponsored by Barossa Country Biscuits

Glutten Free:

43. Gluten Free Bread,1 loaf, any variety

44. Gluten Free Desert, baked, individual serve

46. Gluten Free Savoury, individual serve

$20 Prize for MOST SUCCESSFUL EXHIBITOR in classes 43-46 – Sponsored by Valmai Auricht

Old Time Favourites:

47. Scones Plain, 5

48. Scones Fruit, 5

49. Rock Buns, 5

50. Apple Pie, single serve

51. Quiche, single serve

$25 Prize  for MOST SUCCESSFUL EXHIBITOR in classes 47- 51  –  Sponsored by Bartsch Homes

ZEBRA CAKE RECIPE:
4 eggs                                           ½ cup Milk
1 cup Castor Sugar                       2 cups Self Raising flour – sifted
2 teaspoons Vanilla                       2 Tbsp Cocoa
¾ cup Vegetable oil
Method:
Grease a 22cm round care tin and line the base and the sides with baking paper.
Beat eggs, sugar and vanilla in a small bowl for 5 minutes or until thick and creamy, then transfer to a larger bowl. Whisk oil and milk in a jug to combine.  Add oil mixture and sifted flour to the egg mixture.  Fold until just combined. Divide into 2 equal portions.  Fold cocoa into one portion
Pour ¼ cup of chocolate batter on top of and in the centre of the plain batter. Repeat with remaining batters.
Cook 180 degrees C for about 45 minutes or until a skewer comes out clean.
Cool in tin for 10 minutes, then turn out to cool completely. Ice when cool
Butter Icing:
200g Unsalted butter                   1 teaspoon Vanilla           2 ½ cups Icing sugar

STUDENT’S COOKERY                                       

SECTION O

ENTRY FEE: 50c

ENTRY FROMS CLOSE: Thursday, MARCH 8th at 6pm

ENTRIES must be placed by: 9.00am Show day

ENTRIES & PRIZES TO BE COLLECTED: 5.00pm Show day from the Section

CHAMPION EXHIBIT Prize kindly donated by SONYA MILLAR 

COOKERY 1 – Open to year 10-12 students

52. Biscuits 2 varieties, 3 of each

53. Honey Biscuits, 3

54. Scones plain, 3

55. Small cup cakes decorated, 3

56. Plain sponge unfilled

57. Slice baked, 1 variety, 3 pieces

58. Sausage Rolls, 3

Prize  for MOST SUCCESSFUL EXHIBITOR in classes 52- 58  –  Sponsored by Tanunda Bakery

COOKERY 2 – Open to year 7-9 students

59. Quiche, single serve

60. Sausage Rolls, 3

61. Small cup cakes decorated, 3

62. Decorated biscuits, store bought or home made, 3

63. Honey biscuits, 3

64. Log Cake, iced

65. Muffins, 3, any variety. Base 5cm standard size, no paper cases

Prize  for MOST SUCCESSFUL EXHIBITOR in classes 59- 65  –  Sponsored by Kastle Cars, Tanunda

COOKERY 3 – Open to year 4-6 students

66. Chocolate Crackles, 3

Tip: when mixing all ingredients allow copha to cool slightly before combining with remaining ingredients to prevent crackle having a solid base.

67. Muffins, 3, any variety. Base 5cm standard size, no paper cases

68. Biscuits not iced, 3

69. Biscuits decorated,3, store bought or home made.

70. Honey Biscuits, 3

71. Small cup cakes, decorated, 3

72. Healthy lunch box for school – food only

Prize  for MOST SUCCESSFUL EXHIBITOR in classes 66- 72  –  Sponsored by Craig & Jan Rogasch – Rogasch Windows, Tanunda

COOKERY 4 – Open to year 3 students and under

73. Chocolate Crackles, 3

Tip: when mixing all ingredients allow copha to cool slightly before combining with remaining ingredients to prevent crackle having a solid base.

74. Muffins, 3, any variety. Paper cases allowed

75. Biscuits, 3, using animal cutters

76. Small cup cakes decorated, 3

77. Decorated biscuits, 3 store bought or home made

78. Edible necklace e.g. using dried or fresh fruits etc.

79. Healthy lunch box for school – food only

Prize  for MOST SUCCESSFUL EXHIBITOR in classes 73- 79  –  Sponsored by Kids World,  corner Barossa Valley Way & Siegersdorf Road.

 

 

 

 

 

 

 

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