1. Please place exhibits on sturdy disposable plates (not paper plates) and seal them inside a clear plastic
bag before dropping them off in the Exhibit Hall
2. $8.00 entry fee is required to exhibit in classes 1-69 and Specials.
3. If the recipe is indicated for a class, it must be used.
4. All exhibits must be in the Exhibit Hall on Friday (the first day of the fair) between 8:30 – 11:30am. If this
time is not suitable, non-perishable exhibits can be brought to the Exhibit Hall on Thursday evening
between 7:30 – 8:30pm.
5. Exhibits must not be removed from the Exhibit Hall until 3:00pm on Monday (the last day of the fair).
Exhibit Hall will be closed from 2:00 – 3:00pm. Exhibits must be picked up by 5:00pm
6. All exhibits will be judged on appearance, texture, and flavour – unless otherwise noted.

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
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 from Ingleside Bakery and Gourmet Food – Ingleside

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

Class 23
• ½ Bushel pick your own apples from Avonmore Berry Farm – Avonmore

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

SPECIAL
Class 35
• 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.

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

Most Points in Classes 47-61
• Gift Certificate from Minute Auto Wash – Cornwall

(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
62. (5) Haystack Cookies (please see recipe below)
63. (5) Homemade turtles
64. Failure! Any baked item that didn’t turn out
65. (3) Banana Muffins
66. (3) Cookies made from a cake mix – include recipe

1st Prize – $5.00, 2nd Prize – 46.00, 3rd Prize – $3.00
67. Applesauce in a pint sealer (500ml)
68. Three Berry Jam 250ml jar – labelled
69. (3) Rolled Sugar Cookies – decorated the same

Class 67
• 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.

(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.

70. (3) Maple Gingerbread Cookies – displayed on a plate (please see recipe below)
• 1st, 2nd, and 3rd Prize all donated by Sand Road Sugar Camp

Maple Gingerbread Cookies Recipe
(3.5) cups (485g) all purpose flour
(1) tsp (5g) baking powder
½ tsp (3g) salt
(1) tsp (2g) cinnamon
(1) tsp (2G) ground ginger
(1) cup (250ml) Pure maple syrup (preferably dark syrup for its robust flavour)
½ cup(120ml) unsalted butter, melted
(1) egg
Maple Butter for icing
1. In a large bowl sift the flour, baking powder, salt, cinnamon and ginger – set aside.
2. In a second large bowl combine the maple syrup, butter and egg. Add the dry ingredients in a little at a
time, mixing into a smooth dough. Form into a bowl.
3. Wrap in plastic wrap and refrigerate for 1.5 hours.
4. Place rack in centre position of oven and preheat to 180˚ C (350˚F).
5. On a floured surface, roll out the dough to a thickness of 1/5” (5mm). Then use cookie cutters cut into
various shapes.
6. Line a baking sheet with parchment paper and place some of the cookies on it.
7. Bake for about 15 minutes or until cookies are lightly browned. Do the same with the rest of the dough.
8. Let your cookies cool before decorating with maple butter.

(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
72. Spiced Apple Cake – no icing
73. Non-Cooked Dessert – displayed on a plate, labelled
74. (3) Pieces of Maple Fudge – 1 ½” (4cm), displayed on a plate.

Lemon Pudding Cake – Please submit whole cake (see recipe below)
* Lemon Pudding Cake – Sponsored by Stormont Dairy Producers
• 1st Prize – $20.00, 2nd Prize – $15.00, 3rd Prize – $10.00

Prep Time – 20 minutes
Cook Time – 40-45 minutes
¼ Cup (60ml) Butter
2/3 Cup (160ml) Sugar
(4) Eggs separated
(2) tbsp (30ml) Grated Lemon Zest
1/3 Cup (80ml) all purpose flour
(1) Cup (250ml) Milk
½ Cup freshly squeezed lemon juice
Pinch of Salt
Sifted Icing Sugar
How to make –

1. Cream butter with all but (2) tbsp (30ml) of sugar. Beat in egg yolks. Beat in lemon zest. Stir in flour
until just mixed. Add milk and lemon juice. Stir well.
2. In another owl beat egg whites with salt until light. Gradually beat in remaining 2tbsp (30ml) sugar
until firm. Fold egg whites gently into lemon base.
3. Spoon batter into a buttered (8)” (20cm) square cake pan. Place cake pan inside of a larger one and
then add very hot water until it’s reached halfway up the sides of the baking dish.
4. Cook in a preheated oven at 350˚F (180˚C) for 40-45 minutes. Cake should have a custard sauce like
mixture at the base.
5. Dust with icing sugar. Enter the cake still in the baking dish.

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

Lemon Pudding Cake – Please submit whole cake (see recipe below)
* Lemon Pudding Cake – Sponsored by Stormont Dairy Producers
• 1st Prize – $20.00, 2nd Prize – $15.00, 3rd Prize – $10.00

Prep Time – 20 minutes
Cook Time – 40-45 minutes
¼ Cup (60ml) Butter
2/3 Cup (160ml) Sugar
(4) Eggs separated
(2) tbsp (30ml) Grated Lemon Zest
1/3 Cup (80ml) all purpose flour
(1) Cup (250ml) Milk
½ Cup freshly squeezed lemon juice
Pinch of Salt
Sifted Icing Sugar
How to make –

1. Cream butter with all but (2) tbsp (30ml) of sugar. Beat in egg yolks. Beat in lemon zest. Stir in flour
until just mixed. Add milk and lemon juice. Stir well.
2. In another owl beat egg whites with salt until light. Gradually beat in remaining 2tbsp (30ml) sugar
until firm. Fold egg whites gently into lemon base.
3. Spoon batter into a buttered (8)” (20cm) square cake pan. Place cake pan inside of a larger one and
then add very hot water until it’s reached halfway up the sides of the baking dish.
4. Cook in a preheated oven at 350˚F (180˚C) for 40-45 minutes. Cake should have a custard sauce like
mixture at the base.
5. Dust with icing sugar. Enter the cake still in the baking dish.

76. 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.
• 1
st Prize – Gift Certificate from Minute Auto Wash – Cornwall
• 2nd Prize – Gift Certificate from Dairy Queen – Cornwall