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(Located in The Watts Pavilion)
Steward: Mrs Nicola Turner
EXHIBITORS PLEASE NOTE:
All Entries in Watts Pavilion are $1.00 unless more than (3) three entries are made in any section within the Watts Pavilion (excluding Fleeces) – Fee is then 50 cents for each entry. Children’s entries are FREE (16 years & under), prizes are award instead of money.
Entries must be in Pavilion no later than 8am Saturday 19th November 2011. Entries may be collected from 4pm on Saturday 19th Nov 2011 – Show Day
All exhibitors must provide all plates. The Committee recommends the use of cardboard plates.
Scones must be made the day before the Show
Prizes – 1st $2, 2nd $1
Plus a chance to win C.W.A. Recipe Books donated by Kyneton Country Women’s Association
Class 1 Rich Fruit Cake Competition
(Refer below for recipe)
Class 2 Junior Boiled Fruit Cake Competition (Under 18)
(Refer below for recipe)
Senior & Junior Local Show winners to be prepared to again compete at Group Level and if successful to again compete at State Level at Melbourne Show in 2012. A Competitor’s entry can only win at one show in any one year. There will be no restriction on State winners entering the competition in subsequent years.
This is a 1/2lb recipe and must be made in a square tin no more than 20cm, with a fresh cake to be made for each judging i.e. Local Show, Group, and State all from same recipe.
War Recipes
Class 3 War Recipes – Savoury
Class 4 War Recipes – Sweet
Pull out those old war recipes and make the things our Veterans enjoyed. Please include your recipe for display with your entry
Australian Cooking
Class 5 4 Egg Pavlova, undecorated
Class 6 Lamingtons, 3
Class 7 ANZAC Biscuits, 6
Class 8 Apple Pie, made in a foil dish
Cakes
Class 9 Decorated Special Occasion Cake
Class 10 Decorated Gingerbread House
Class 11 Marble Cake, iced
Class 12 Chocolate Cake, iced
Class 13 A Packet Cake (please include Label of Box)
Class 14 Carrot Cake
Class 15 Banana Cake
Class 16 Boiled Fruit Cake Personal Recipe
Class 17 Plain Sponge 4 eggs (Unfilled & iced) (Winner eligible to compete at Group Finals 2012 – See Secretary for details.)
Muffins
Class 18 3 Sweet Muffins
Class 19 3 Savoury Muffins
Biscuits & Slices
Class 20 Shortbread
Class 21 Gingerbread People, decorated
Class 22 Plate of uncooked slice,3 varieties, 3 of each
Class 23 Yo-Yo’s, 4
Class 24 Jam Tarts, 4
Class 25 Vanilla Slice, 4
Scones
Class 26 Plate of 4 Plain Scones (Winner eligible to compete at Group Finals 2012 – See Secretary for details.)
Class 27 Plate of 4 Fruit Scones
Class 28 Plate of 4 Savoury Scones
Other Treats
Class 29 Rocky Road, 4
Class 30 Selection of 6 Assorted pieces of Confectionary.
Class 31 Family Favourites – show-off your favourite homemade cooking
Do you make the best Choc Chip Biscuits, or the perfect Apple Dumpling, then here’s the spot to show it off.
A prize to the value of $10 donated by Mrs. Leonie Brown, will be won by the
Exhibitor who obtains the more first prizes in classes 3-31
CHILDREN’S SECTION (16 Years & Under)
Children 16 years and under are eligible to enter Classes 3 – 31, marking each class with the letter ‘C’ before the class number. Eg Gingerbread People would be Class C23. Please mark entry with the age of the exhibitor.
Class 32 14 years & Under – 4 Decorated Patty Cakes*
Class 33 14 years & Under – 4 Plain Scones*
Class 34 Under 10 yrs – Decorated Teddy Bear Biscuit*
*Winners of Classes 44, 45 & 46 eligible to compete at Group Final 2012 – See Secretary for details.
SUNBEAM FOODS
Fruit Cake Recipes
JUNIOR BOILED FRUIT CAKE RECIPE (Under 18 years)
375gm (12oz) Sunbeam Mixed Fruit 3/4 cup brown sugar
1 teaspoon mixed spice 1/2 cup water
125gm (4oz) butter 1/2 teaspoon bicarbonate of soda
1/2 cup sherry 2 eggs lightly beaten
2 tablespoons marmalade 1 cup self raising flour
1 cup plain flour 1/4 teaspoon salt
Here’s what you do:
Place the Mixed fruit, sugar, spice, water and butter in a large saucepan and
bring to the boil, simmer gently for 3 minutes, then remove and add bicarb soda and allow to cool. Add the sherry, eggs and marmalade, mixing well. Fold in the sifted dry ingredients then place in a greased and lined square tin no more than 20cm. Bake in a moderately slow oven for 1 1/2 hours or until cooked when tested.
RICH FRUIT CAKE RECIPE
Here’s what you need:
250g (8oz) Sultanas 250g (8oz) Butter
250g (8oz) Chopped Raisins 250g (8oz) Soft Brown Sugar
250g (8oz) Currants 1/2 Teaspoon Almond Essence
250g (8oz) Plain Flour 1/3 Cup of Sherry or Brandy
90g (3oz) Chopped blanched Almonds 60g (2oz) Self Raising Flour
1/2 Teaspoon Lemon Essence 1/4 Teaspoon Grated Nutmeg
or finely grated Lemon Rind 1/2 Teaspoon ground Ginger
90g (3oz) Chopped Red Glace Cherries 4 Large Eggs
1/2 Teaspoon Ground Cloves 1/2 Teaspoon Vanilla Essence
125g Mixed Peel, chopped
Here’s what you do:
Mix together all the fruits and nuts and sprinkle with the Sherry or Brandy.
Cover and leave for at least 1 hour, but preferable overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition,
Then alternately add the fruit and flour mixtures. Mix thoroughly. The
Mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared square tin no more than 20cm and bake in a slow oven for approximately 3 1/2 - 4 hours. Allow the cake to cool in tin.
NOTE: To ensure uniformity and depending upon the size it is suggested the
Raisins be snipped into 2 or more pieces: cherries into 4-6 pieces and almonds
Crosswise into 3-4 pieces.
