Cookery – Open

SECTION O

ENTRY FEE: 50c

ENTRY FROMS CLOSE: Thursday, MARCH 9th at 6pm

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. Junior Steward: Teagan Millar

PLEASE NOTE:

Entries must be placed before 9.00am

One entry per person in each category allowed

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

Prize money and trophies can be collected 5pm in Cookery Section 

* 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 9th at 6pm

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.

 

 

 

 

 

 

 

%d bloggers like this: