1. Slow Cooker Bread (Bread baked in a SLOW COOKER)
2. ½ Loaf of 60% Whole Wheat Bread
3. ½ Loaf of White Bread, made in a bread machine
4. Cinnamon Rolls – (3) on a plate
5. Dinner Rolls – (3) small, round individual rolls on a plate

6. (3) Peach Muffins
7. (3) Blueberry Muffins
8. (3) Bran Muffins with Raisins
9. (3) Muffins of your choice – not listed above, must be labelled
10. ½ Loaf of Pumpkin Bread
11. ½ Loaf of Lemon Bread – glazed, no nuts
12. ½ Loaf of Blueberry Zucchini Bread
13. ½ Loaf of Banana Bread

14. (3) Chocolate Chip Cookies– Presidents Choice! Will be judged by SAS President – Alyssa Waldroff 

*1st Prize – $9.00, 2nd Prize – $8.00, 3rd Prize – $7.00

15. (3) Peanut Butter Cookies – pressed with a fork
16. (3) Oatmeal Raisin Cookies
17. (3) Ginger Snaps
18. (3) Brownies – with icing/glaze
19. (3) Lemon Squares
20. (3) Chocolate Marshmallow Squares
21. (3) Rice Krispy Squares
22. (6) Full Sized Butter Tarts – no nuts or any other fruit. Entry must be made solely by entrant, including pastry.

• Winner is Eligible to enter the District Competition. District Winner is eligible to enter OAASCompetition. OAAS 1st Prize – $50.00, 2nd Prize – $30.00, 3rd Prize – $20.00. Click here for more information.
23. (3) Date Squares
24. (3) Rolled Sugar Cookies – decorated the same

Most Points in Classes 14-22
• Gift Certificate

23. Apple Pie
24. Blueberry Pie
25. Lemon Meringue Pie
26. Cherry Tarts – 3” (7.5cm)
27. Strawberry Rhubarb Pie

Class 25
• ½ Bushel pick your own apples from Avonmore Berry Farm – Avonmore

30. Apple Sauce Cake – no icing
31. Chocolate Layer Cake – chocolate icing
32. Carrot Cake – cream cheese icing
33. (3) Cupcakes – decorated the same
34. (3) Ingredient Cake – may use cake mix as (1) ingredient.
Example – Apple Cake (1. Spice Cake mix. 2. Apple Pie filling. 3. Eggs – Can be found on Pinterest)

Class 30 

• ½ Bushel of apples from Avonmore Berry Farm – Avonmore 

Most Points in Classes 30-34 

• Gift Certificate

35. (1) Jar of Peaches
36. (1) Jar of Applesauce
37. (1) Jar of Apple Jelly
38. (1) Jar of Red Pepper Jelly
39. (1) Jar of Grape Jelly
40. (1) Jar of Christmas Jam (please see recipe below)
41. (1) Jar of Blueberry Jam
42. (1) Jar of Peach Jam – Cooked
43. (1) Jar of Raspberry Jam – Cooked
44. (1) Jar of Rhubarb Jam
45. (1) Jar of Strawberry Jam – Cooked
46. (1) Jar of Orange Marmalade
47. (1) Jar of any Jam or Jelly not listed

SPECIAL
Class 36
• ½ bushel of pick your own apples from Avonmore Berry Farm – Avonmore

Prep Time – (5) Min. Yield 14 ½ pint jars (recipe may be halved)
(2) Packages (20oz each) frozen strawberries (fresh strawberries may also be substituted).
(1) lb Fresh or frozen cranberries
(5) lbs Sugar
(2) Pouches (3oz each) liquid fruit pectin
To Make –

1. In a food processor, pulse strawberries and cranberries. You can process them finely for a smooth jam or
leave some partially chopped for a chunkier jam.
2. Pour the processed fruit into a large heavy bottomed pot. Add sugar and over medium high heat bring the
fruit and sugar mixture to a full rolling boil.
3. Boil for (1) minute
4. Remove the pot from the heat and add pectin, stirring to mix completely.
5. Allow the jam to cool for (5) minutes, then skim off the foam from the top.
6. Ladle the hot jam mixture into sterile ½ pint jars leaving 1/4’ of headspace. Wipe jar rims clean, cover with
hot lids and screw on jar bands.
7. Process jars for (10) minutes in a water bath.

48. (1) Jar of Beat Pickles – small, whole
49. (1) Jar of Pickled Onions
50. (10 Jar of Bread and Butter Pickles
51. (1) Jar of Pickled Carrots
52. (1) Jar of Pickled Eggs
53. (1) Quart or Litre of Garlic Dill Cucumbers
54. (1) Jar of Dilled Beans
55. (1) Jar of Pickles – not listed
56. (1) Jar of Corn Relish
57. (1) Jar of Cucumber Relish
58. (1) Jar of Chili Sauce – uncooked and unsealed (please see recipe below)
59. (1) Jar of Relish, not listed – labelled
60. (1) Jar of Zucchini Relish
61. (1) Jar of Hot Dog Relish
62. (1) Jar of Salsa Sauce – Labelled

Most Points in Classes 48-62
• Gift Certificate

(2) Sweet red peppers
(24) Medium red tomatoes
(1) Head celery
(7) Large onions
½ to ¾ cup Coarse salt
(2) Cups white wine vinegar
(6) cups white sugar
(5) tsp cinnamon
½ tsp cayenne pepper
(3) oz mustard seed
To Make –

1. Cut and chop red peppers, tomatoes, celery and onions. Add salt and let sit overnight.
2. In the morning drain well and squeeze to get all the juice out.
3. Add remaining ingredients and let stand (4) hours, then bottle.

1st Prize – $8.00, 2nd Prize – $6.00, 3rd Prize – $4.00
63. (5) Haystack Cookies (please see recipe below)
64. (5) Homemade turtles
65. Failure! Any baked item that didn’t turn out
66. (3) Banana Muffins
67. (3) Cookies made from a cake mix – include recipe

1st Prize – $5.00, 2nd Prize – $4.00, 3rd Prize – $3.00
68. Applesauce in a pint sealer (500ml)
69. Three Berry Jam 250ml jar – labelled
70. (3) Rolled Sugar Cookies – decorated the same

Class 68
• ½ bushel of pick your own apples from Avonmore Berry Farm – Avonmore

*Haystack Cookies
Bring to a boil ½ cup butter, ½ cup milk and (2) cups of sugar.
Add (3) cups of rolled oats, (1) cup of coconut, (6) tbs cocoa and ½ tsp vanilla.
Stir until combined.
Drop on a cookie sheet lined with wax paper. Cool.

(250ml) Maple Syrup – in a suitable container
• 1st Prize – $12.00, 2nd Prize – $8.00, 3rd Prize – $4.00 – Courtesy of Jim & Wilma Winters
* Same entries are eligible for the OAAAS Maple Syrup Competition. Must use curved Kent Style Glass Bottle (D&G #505155 Syrup Bottle with handle) or equivalent from Maple Syrup, Canada – Grade A, Amber, having a capacity of 250ml. if entry is to potentially go on to District/OAAS, please provide (4) samples. (1) for SAS, (1) for District, (2) for OAAS.

1st Prize – $8.00, 2nd Prize – $6.00, 3rd Prize – $4.00
73. Spiced Apple Cake – no icing
74. Non-Cooked Dessert – displayed on a plate, labelled
75. (3) Pieces of Maple Fudge – 1 ½” (4cm), displayed on a plate.

1st Prize – $8.00, 2nd Prize – $6.00, 3rd Prize – $4.00
73. Spiced Apple Cake – no icing
74. Non-Cooked Dessert – displayed on a plate, labelled
75. (3) Pieces of Maple Fudge – 1 ½” (4cm), displayed on a plate.

76. Buttermilk Blueberry Lemon Loaf – Please submit whole cake (see recipe below)

* Buttermilk Blueberry Lemon Loaf – Sponsored by Stormont Dairy Producers 

• 1st Prize – $20.00, 2nd Prize – $15.00, 3rd Prize – $10.00

Loaf

• ½ cup (125 ml) Canadian unsalted butter 
• ¾ cup (150 g) granulated sugar 
• (2) large eggs 
• (1) tsp (5 ml) vanilla extract
• (1) cup (250 ml) Canadian buttermilk
• (2) tbsp (30 ml) Canadian 35% whipping cream
• 1 ½ cups (220 g) fresh blueberries
• 1 ¾ cup (218 g) all purpose flour, divided
• (1) tsp (5 g) baking powder
• ½ tsp (2.5 g) baking soda
• ¼ tsp (1.5 g) salt

Lemon Glaze

• ½ cup (60 g) icing sugar
• (2) tbsp (30ml) fresh lemon juice 
• (1) lemon zest (reserve desired amount for garnish

Garnish

• Lemon zest

Instructions

1. Preheat oven to 350° F (175° C)
2. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, incorporating one at a time while mixing. Stir in the vanilla extract, buttermilk and whipping cream until incorporated. Set aside.
3. Rinse the blueberries, and while still damp, toss them with 2 tbs of flour to coat.
4. In a separate bowl, whisk together the remaining flour, baking powder, baking soda and salt.
5. Add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries. 
6. Pour the batter into a greased loaf pan* and bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
7. Let the loaf cool in the pan for 15 minutes, then transfer to a cooling rack for 45 minutes. 
8. Lemon Glaze – in a small bowl, whisk together the icing sugar, lemon juice and lemon zest until smooth. 
9. Drizzle the glaze over the cool loaf.
10. Garnish with remaining lemon zest. 

77. Molasses Cookies – Mike Dean Special!
All cookies must be made from scratch and with love and pride (please see recipe below).
• 1st Prize – $25.00 Gift Card from Mike Dean
• 2nd Prize – $15.00 Gift Card from Mike Dean
• 3rd Prize – $10.00 Gift Card from Mike Dean
*Molasses Cookies – Display (3) Cookies on a plate.
Yields (5) Dozen.
1 ½ Cups white Sugar – divided
¾ Cup margarine, melted
(1) egg
¼ Cup molasses
(2) Cups all purpose flour

(2) tsp baking soda
(1) tsp ground cinnamon
½ tsp salt
½ tsp ground cloves
½ tsp Ground ginger
How to Make –
1. Mix (1) cup sugar, margarine and egg together in a medium bowl until smooth. Stir in molasses.
2. Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a separate medium bowl. Add to
molasses mixture and stir until well combined. Cover and chill dough for (1) hour.
3. Preheat over to 375˚F
4. While oven is preheating, roll dough into 1” diameter balls. Roll each ball in remaining ½ cup sugar before
placing 2” apart on an ungreased cookie sheet.
5. Bake in batches in the preheated oven until tops are cracked – about 8-10 minutes.
6. Cool on wire racks.

Exhibitors of honey must be registered beekeepers and the exhibits shown by them must be pure honey from floral sources in their apiaries. 

• 1st Prize – Gift Certificate 
• 2nd Prize – Gift Certificate 

OAAS Liquid Honey Competition 

If honey from Class 77 is to potentially go on to District and or OAAS Competition please provide (4) Samples (1) for SAS, (1) for District, (2) for OAAS.  

District awards ribbons 

OAAS 1st Prize – $50.00, 2nd Prize – $30.00, 3rd Prize – $20.00

79. Gift Certificate