Brooklin Spring Fair - First Weekend of June

1. Winner agrees to compete at District 4 Level Annual Meeting in October 2008. The winning loaf from District goes on to the OAAS Annual Convention in Toronto, February 2009, with recipe attached.

2. Minimum size 8 x 4 x 2 ½ Maximum 9 x 5 x 3.

3. Must be a full loaf.

710 One Loaf 60% Handmade Whole Wheat Bread

Brooklin Spring Fair Cake Competition

1. May use an artificial base.

2. Maximum size of 9 x 13 inches displayed on foil covered cardboard.

3. Do not cover with plastic wrap.

4. Judged on decoration only.

720 Fair-Themed Cake

Prizes:

1^st $25.00 2^nd $10.00 3^rd $5.00

721 Decorated Novelty Cake

Prizes:

1^st $12.00 2^nd $8.00 3^rd $5.00

All Prize Money ~ donated by Ellie Fowl er, Homecraft President ~

Domestic Sciences Specials – Soft Gingerbread

Prizes:

1^st $30.00 2^nd $20.00 3^rd $10.00

Prize Money ~ donated by the Squire Family ~

1. The recipe provided must be followed for this class.

730 Soft Ginger-bread

½ c. lard and ½ cup butter, mixed

1 c. molasses

1 c. sugar

1 c. sour milk

1 tbsp. boiling water

3 c. flour

½ tsp. baking powder

1 tsp. baking soda

1 tsp. each ginger, cinnamon, cloves and nutmeg

¼ tsp. salt

Melt lard and butter. Put molasses into a bowl pour on the melted mixture. Add sugar, sour milk and boiling water. Mix well together. Sift together flour, baking powder, baking soda, spices and salt. Add the dry ingredients to the wet mixture. Beat briskly. Bake in a greased shallow pan for 40 minutes in 350 degrees F oven.

Display three squares on a disposable plate, in a re-sealable plastic bag with the entry tag attached to the outside of the bag at the non-resealable end.

Domestic Sciences Specials – Apple Sauce Spice Bars

Prizes:

1^st $12.00 2^nd $8.00 3^rd $3.00

All Prize Money ~ donated by Tom & Joyce Hill ~

1. The recipe provided must be followed for this class.

740 Apple Sauce Spice Bars (3, displayed as per the rules on page 24)

½ c. butter, softened

¾ c. Splenda granular sweetener

3 eggs

2 c. all-purpose flour

2 tsp. cinnamon

½ tsp. baking soda

½ tsp. salt

½ tsp. ground nutmeg

1 – ½ c. unsweetened apple sauce

1 c. raisins

1 c. chopped walnuts

In a large bowl, beat butter with Splenda until light. Beat in eggs one at a time. Sift together dry ingredients. Stir into butter mixture alternately with apple sauce, making two additions each. Stir in raisins and walnuts. Scrape into greased 13 x 9 inch metal cake pan. Bake in 350 degrees F (180 degrees C) oven for about 40 minutes, or until cake tester inserted in centre comes out clean. Cool. Cut into bars.

To enter in the Homecraft section online please use our HOMECRAFT ENTRY FORM

If you have any questions about Homecraft please send us an E-mail at homecraft@brooklinspringfair.com

Contact Us
Brooklin Spring Fair P.O. Box 615 Brooklin, ON L1M 1B5
Telephone 905-655-7093 Fax 905-655-7094

secretary@brooklinspringfair.com