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FOOD SECTION
BOONAH SHOW
15-16 MAY 2015
SECTION 14
FOODS
CHIEF STEWARD: Mrs. Val. Rayner 5463 8056 or 0427 655 676
Stewards: Gaylene Gray, Angela Harris, Lyn MacLean, Maree Ruhland,
June Schossow, & Karlene Stephan
ENTRY FEE:-:$1-00
ENTRIES CLOSE:- No Later than 12 noon Wednesday 13h MAY 2015
DEFINATELY NO LATE ENTRIES
PRIZE MONEY:-First $5-00, Second $3.00,Third Card only, unless otherwise stated
All exhibits to be in by 9 am on Friday, 15th May, 2015
Hall will be open on Friday between 7 a.m & 9 a.m. to receive exhibits.
Judging commences at 10.15 Friday. Judges decision will be final.
Any entry that does not comply with the schedule will not be judged.
Please read your schedule carefully.
All cooking exhibits to be on white paper plates – large for cakes, small for classes 1-10 except class 7.
All bottles to be standard 375ml with a screw top lid, except for sauces
(NO CLOTH COVERS PLEASE)
All Exhibits & Prize Money can be collected between 8-10 am on Sunday 17/5/15
Entries not collected by 10am will be disposed of if no prior arrangement.
All Exhibitors must pay Admission Fees
The Boonah Show Society thank all Trophy Donors, Sponsors & Stewards
OPEN SECTION
Class
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10
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PLAIN SCONES (4) Size 5.5cm
PUMPKIN SCONES (4) Size 5.5cm
PIKELETS (4)
MUFFINS ANY VARIETY (4). No Papers
CORNFLAKE & FRUIT BISCUITS (4)
SPECIAL CLASS. “REMEMBERING THE ANZAC’s” ANZAC BISCUITS (4) First $7-00 Second
$5-00, Third $3-00 . Prize Money donated by Thyrlene Devin Entry Fee $1-50
PLATE OF SHORTBREAD (Wedges)
PLATE OF SLICE (4) any variety (To be named) 5cm square
SMALL CAKES, (4) iced on top, baked in tins, not papers
LAMINGTONS (4) 4 - 5cm square
APPLE TART, DOUBLE CRUST on alfoil plate
GLUTEN FREE BANANA BREAD (Must use recipe in Schedule) First Prize Trophy donated by
Gaylene Gray, Second $5-00, Third $3-00. Entry Fee $1,50
DATE ROLL Made in a Roll Tin.
KENTISH BAR, iced on top (To contain Sultanas/Cherries/Nuts)
PEACH BLOSSOM BAR, iced all over with pale pink icing
APRICOT & LEMON BAR ( Must use recipe in schedule)
ORANGE BAR, iced on top. First $7, Second $5, Third $3. Prize Money donated by Una Westphal.
Entry fee $1.50
TEA CAKE (Plain, (Cinnamon Sugar Top)
RAINBOW CAKE, iced all over. First $7, Second $5, Third $3. Entry fee $1.50
MARBLE CAKE, iced on top. First $7, Second $5, Third $3. Prize Money donated by Marlyn
Rasmussen. Entry fee $1.50
CHOCOLATE RING CAKE, iced all over. First $7, Second $5, Third $3. Prize Money donated by
Thyrlene Devin Entry fee $1.50
SPONGE SANDWICH (with butter) Iced and joined with icing.. First $7, Second $5, Third $3 Prize
Money donated by Marlyn Rasmussen Entry fee $1.50
CARROT & WALNUT CAKE, iced on top with Lemon icing, round tin. First $7, Second $5, Third $3 .
Prize Money donated by Thyrlene Devin Entry fee $1.50
SULTANA CAKE (375g fruit). (8” - 20cm round tin) First $7, Second $5, Third $3.
Prize Money donated by Mary Rasmussen. Entry fee $1.50,
PUMPKIN FRUIT CAKE (375 gm Mixed Fruit , 8” - 20cm round tin) First $7, Second $5, Third $3.
Prize Money donated by Una Westphal Entry Fee $1.50
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FOOD SECTION
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BOONAH SHOW
15-16 MAY 2015
ANY OTHER VARIETY CAKE ( To be named
LIGHT FRUIT CAKE (8”- 20cm round tin) First $7, Second $5. Third $3 Entry Fee $1.50
BOILED FRUIT CAKE (375g fruit) 8”- 20cm round tin) First $7-00, Second $5, Third $3
Entry fee $1.50
DARK RICH FRUIT CAKE, A ½ pound (250 gram) cake mixture with 1 1/2kg of dried fruit, using cur
rants (whole), sultanas and raisins (cut), mixed peel, with cherries & nuts optional. Cake to be baked in
square 20 cm tin. Winner is eligible to represent Boonah Show Society in Regional Finals for Dark
Rich Fruit Cake competition. First Trophy donated by Boonah BI- Rite Electrical, Second $15,
Third $10 . Entry fee $2-00
PERSON EXHIBITING MOST ENTRIES Open Section Trophy donated by June Schossow
MOST SUCCESSFUL EXHIBITOR in Open Section. Velmer Staines Memorial Trophy, & Rosette
BEST EXHIBIT in Classes 1-29 Trophy donated by Fassifern Lighting & Electrical & Rosette
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39.
SWEETS To be on small paper plates
PLATE TOFFEE (4) (Plain, no papers) Round or Shapes
PLATE BUTTERSCOTCH (6) 3cm square
PLATE CHOCOTLATE FUDGE (6) 3 cm square
PLATE DATE CREAMS (6)
PLATE SWEET ANY VARIETY NOT MENTIONED (6)
PLATE MARSHMALLOWS (6) 3 cm square
PLATE RUSSIAN CARAMEL (6) 3 cm square
PLATE PEPPERMINT (6)
PLATE COCONUT ICE (boiled) (6) 3 cm square
COLLECTION OF SWEETS (Not less than 6, no more than 12 varieties – To be arranged on tray)
MOST SUCESSFUL EXHIBITOR in Classes 30 to 39. Marj Hahn Memorial Trophy donated by
Marlyn Rasmussen
NOVICE SECTION Classes 40 – 49 Exhibitors may enter in any class in which they have not
40.
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49.
previously won a first prize at the Boonah Show
LAMINGTONS (4)
DATE LOAF.
TEA CAKE (Plain – Cinnamon Sugar Topping)
SPONGE SANDWICH, (with butter), iced on top and joined with icing
BOILED FRUIT CAKE (375 gr Fruit) 8”- 20cm round tin) First Trophy donated by Fassifern
Lighting & Electrical & Rosette Second $5.00, Third $3.00. Entry fee $1-50
ANY OTHER VARIETY OF CAKE, own choice. To be named. First Trophy donated by Gaylene
Gray, Second $5.00 Third $3.00 Entry Fee $1-50
LEMON BUTTER
ROSELLA JAM
MARMALADE
MUSTARD PICKLES
MOST SUCCESSFUL EXHIBITOR IN NOVICE SECTION. Trophy donated by Boonah Bi-Rite
Electrical & Rosette
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FOOD SECTION
BOONAH SHOW
15-16 MAY 2015
ICED CAKES
RULES:- Boards are defined as a common base on which the Exhibit rests, and may be covered as a matter of
choice. ( Maximum size to be 36cm square, and to have cleats.)
Pins & glue must not be used. Unless specifically mentioned, all ornaments are to be made by the Exhibitor
using a sugar medium. The use of a cutter and/or moulds is optional. Wire of any kind must not penetrate the
surface of the exhibit.
Manufactured pillars, including wine glasses, tulle, ribbon streamers and fine wire are permitted. Other manufactured items are not allowed.
A minimum amount of gold or silver paint is allowed.
No cake is to be cut, but Judges have full power to test by piercing any cake for foreign matter.
Lace and extension work is not mandatory.. However, a number of piping skills within the bounds of good
taste must be executed.
All entries to be the bona fide handiwork of the Exhibitor.
50 .
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OPEN SECTION
BEST PRESENTED DECORATED CUP CAKES. (4) First Trophy. Second $5.00, Third $3.00.
donated by Sasha Stevens. Entry Fee $1.50
SPECIAL OCCASION DECORATED CAKE, single tier, plastic icing, (own choice,
Dummies may be used) First $30-00, Second $20-00, Third $15-00. Prize money
donated by Fassifern Lighting & Electrical & Rosette Entry Fee $2.00
ICED WEDDING CAKE, 2 tier (dummies may be used) First Trophy donated by
Glenys Humphreys, Second $30-00 Third $20-00 Prize Money donated by
Fassifern Lighting & Electrical & Rosette Entry Fee $2-00
NOVICE SECTION
BEST PRESENTED DECORATED CUP CAKES. (4) First Trophy , Second $5,.00 , Third $3.00
donated by Sasha Stevens. Entry Fee $1.50
SPECIAL OCCASION DECORATED CAKE, Butter cream icing. First $12-00, Second $8-00,
Third $5-00 Prize money donated by Glenys Humphreys, Entry Fee $2-00
SPECIAL OCCASION DECORATED CAKE, single tier, own choice, (Dummy may be used)
First, Trophy donated by Glenys Humphreys, Second $20-00, Third $15-00 Entry Fee $2-00
ICED WEDDING CAKE, 2 tier (dummies may be used) First Trophy donated by Glenys
Humphreys, Second $30-00, Third $20-00 Prize money donated by Boonah Bi-Rite Electrical,
Entry Fee $2-00
JUNIOR SECTION, 17 YEARS & UNDER ENTRY FREE
SPECIAL OCCASION DECORATED CAKE, Butter cream Icing or fondant. First $12-00, Second
$8-00,Third $5-00, donated by Glenys Humphreys
DECORATED CUP CAKES (4) First $5-00, Second $3-00 , Third $2-00 ,Prize money donated by
Dorothy Bloxham
BEST EXHIBIT IN ICED CAKES, Trophy donated by Beth Hern & Rosette
JUNIOR CLASSES - SCHOOL STUDENTS. ENTRY FREE
First Prize $5 , Second $3, Third $2
All Exhibitors will receive an Encouragement Certificate
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SCONES, (4) Prize money donated by Una Westphal
PIKELETS (4) Prize money donated by Karlene Stephan
ANZAC BISCUITS (4) Prize money donated by Una Westphal
JAM DROPS (4) Prize money Donated by Dorothy Bloxham
SMALL CAKES (4) (Plain white icing) Prize money donated by Mary Rasmussen
CHOCOLATE BAR, iced all over Prize money donated by Karlene Stephan
WHITE CHRISTMAS (6) Prize money donated by Una Westphal
PLATE OF MARSHMALLOWS (6) Prize Money donated by Val Rayner
PLATE TOFFEE. (4) Prize money donated by Karlene Stephan
PLATE CHOCOLATES, (6) Moulded . Prize Money donated by Val Rayner
DECORATED CUP CAKES (4) Prize Money donated by Val Rayner
MOST SUCCESSFUL EXHIBITOR IN JUNIOR SECTION. Coral Ballin Memorial Trophy donated
by Marlyn Rasmussen & Rosette
BEST EXHIBIT IN JUNIOR SECTION, Trophy donated by Jeanette Wilson & Rosette
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FOOD SECTION
BOONAH SHOW
15-16 MAY 2015
PRESCHOOL AND UP TO 7 YEARS OLD
First Prize, Louise Stephan Memorial Trophy. Second & Third Trophies.
Donated by Karlene Stephan. Entry forms must be delivered to the office before Wednesday
13/5/15 Definitely no late entries.
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DECORATED ARROWROOT BISCUITS (4)
PATTY CAKES DECORATED (4)
EDIBLE NECKLACE
JAMS AND PICKLES OPEN CLASS
One 375 ml Bottle except where otherwise stated. Bottles must be labelled. No Cloth Covers.
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ROSELLA JAM
TOMATO JAM
MELON AND LEMON JAM
CAPE GOOSEBERRY JAM
FIG JAM
PLUM JAM
APRICOT JAM
GRAPE JAM
STRAWBERRY JAM
MARMALADE (3 bottles assorted) First $7, Second $5, Third $3. .Entry fee $1-50
A.O.V. JAM
COLLECTIION OF JAMS, (6 bottles Assorted) First $7.00., Second $5, Third $3 Entry fee $1-50
ROSELLA JELLY
APPLE JELLY
LEMON BUTTER
TOMATO RELISH
MUSTARD PICKLES
PICKLED ONIONS
CLEAR MIXED VINEGAR PICKLES
CHUTNEY
TOMATO SAUCE (In a small sauce bottle)
MOST SUCCESSFUL EXHIBITOR in Classes 73—93 Trophy donated by Boonah Bi-Rite
Electri cal & Rosette
BEST EXHIBIT IN CLASSES 73—93 Trophy donated by Una Westphal & Rosette
RECIPES
Class 12. GLUTEN FREE BANANA BREAD
Ingredients.
1/2 cup unsalted butter or margarine, 1 cup sugar, 2 eggs, 1 cup mashed banana, (about 2
large) , 1 teaspoon lemon juice, few drops vanilla essence, 2 small cups gluten free self raising
flour, 1/2 teaspoon bicarbonate soda, 1/2 teaspoon gluten free baking powder, pinch salt, 1 1/2
tablespoons sour cream, 1/2 cup walnuts.
Method . Preheat oven to 175%c, (160% Fan Forced.) Cream butter & sugar in large bowl.
Beat in eggs. Blend in bananas, lemon juice & Vanilla, Resift flour with bicarbonate soda, baking
powder & salt, Gradually add dry ingredients to creamed mixture alternatively with sour cream,
beating well after each addition. Stir in nuts. Turn into 9” x 5” loaf pan (23cm x 13 cm). Bake
about 45 minutes. Cool in pan for 10 minutes before turning out .
Class 16. APRICOT & LEMON BAR
Method.
¾ cup chopped Apricots, cover with ¾ cup boiling water and leave to cool.
Beat 112gm butter and 112g sugar to a cream. Add 1 large or 2 small eggs Stir in drained apricots. Lastly fold in 187g SR Flour and a pinch salt & 1 tablesp milk. Bake in a bar tin in a moderate oven for 30-35 minutes. Top with lemon icing.
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