th th

Northern Suburbs Agricultural

& Horticultural Society

BAKING & COOKING SCHEDULE

St. Ives 91 Annual Show st

18 & 19 May 2013

COOKERY ENTRY FEES

CLOSING DATE:

DELIVERY: All exhibits (cakes, jams etc) need to be delivered to the Showground (Mona Vale Rd,

St Ives) on:

COURIER SERVICE: All exhibits sent by courier must be received at the Showground on days and

times specified.

SECURITY: Every reasonable care will be taken to see that no loss or damage occurs to the exhibits

submitted, however, no responsibility will be taken by the Society for loss.

The Committee and Members of the Northern Suburbs A&H Society are planning for the

th th

We ask you all, Ladies, Gentlemen, Boys and Girls to help to make the show a great success

by putting your talents into action by becoming an exhibitor in the Cookery Section.

For further inquiries or information please phone:

Ginny Fisher 9487 4338

WE LOOK FORWARD TO RECEIVING

YOUR EXHIBITS!

Sponsors for this Show have given us generous support.

Entry forms may be copied and are to be found at the back of the schedule.

7th May 2013

Thursday 16th May 2013 6pm - 8pmFriday 17th May 2013 7am-10am

JUDGING: Judging will commence at 11:00am sharp on Friday 17th May 2013.

COLLECTION: All exhibits must be collected AFTER 5pm and BEFORE 6pm on Sunday 19th May

2013.

ST. IVES 91 ANNUAL SHOW ST

2012 Annual Show to be on the 18 & 19 May.

1st Entry Additional Section A1-3 $3.00 $1.00Section A4 $3.00 $1.00

Section A6 $3.00 -Section A7 $3.00 $1.00

Section Junior $2.00 $0.50c

Section A8 $3.00 -

Section A5 $3.00 $1.00

Section A12 $3.00 -Section A11 $3.00 -

Section A9 $3.00 -Section A10 $3.00 -

ENTRY FORMS

Please follow the steps below:

1. Fill out entry form (FILLED OUT ON BOTH SIDES) WITH CORRECT ENTRY FEES.

2. Send a STAMPED SELF ADDRESSED ENVELOPE to:

ST IVES SHOW

BAKING AND COOKING ENTRY

3. You will then receive your Exhibitors tickets by mail in your self addressed envelope.

4. All entries must be on a plain white paper plate (no doilies) with Exhibitor’s ticket attached.

(Novelty cakes exempted).

5. Make sure your Exhibitor’s ticket is attached before handing your Exhibit to the Cooking

Steward.

COOKERY SECTION SPECIAL CONDITIONS

Each exhibit must be the work of the Exhibitor

Exhibitors will be allowed ONE (1) entry in each class

1st, 2nd and 3rd Certificates & Ribbons will be awarded in each class

The judges decision is final

All entries will be cut for taste and texture except Novelty Cakes

Prizes may not be awarded if, in the opinion of the judges, the standard is not worthy

These RULES will be enforced

All Decorations on Novelty Cakes must be edible

PRIZES SECTION A1: Overall highest point score

SECTION A2: Highest point score

Class 14…..1st prize donated by Combined Scottish Societies of NSW

SECTION A3: Overall highest point score

SECTION A4: Overall highest point score

SECTION A6: Special Fruit Cake Comp.

SECTION A9: Prizes donated by Fay Simpson

SECTION A10: Sponsored by CWA Hornsby

SECTION A11: Sponsored by CTM

SECTIONS JA, JB, JC, JD & JE:

TROPHIES HAVE BEEN SPONSORED BY

166 Grosvenor St,

WAHROONGA NSW 2076

CTM Training Soluctions

SECTION A12: Gluten Free Sponsored by Wheat Free World

SECTION A1 – OPEN Class:

1. Sponge Cake (not iced)

2. Orange & Poppy Seed Cake (iced)

3. Banana Cake (iced)

4. Carrot Cake (iced)

5. Chocolate Cake (iced)

6. (3) Patty Cakes (decorated)

7. (3) Anzac Biscuits

8. (3) Plain Scones

9. (3) Date Scones

10. (3) Chocolate Brownies

11. Apple Pie (can be left in pie dish)

12. (3) Pikelets (no larger than 7cm)

13. (3) Muffins (any variety)

14. Shortbread (one round….whole – presented on a flat foil covered base)

15. (3) Assorted Slices (2 of each – no larger than 5cm sq)

16. NOVICE ENTRY – anyone who has not won a 1st Prize at a St. Ives Show – Cake of own

Choice – not fruit – iced

SECTION A2 – FRUIT CAKES

OPEN Class:

1. Light Fruit Cake

2. Dark Fruit Cake

3. Boiled Fruit Cake

4. Plum Pudding (steamed)

5. Sultana Cake

60YRS & OVER Class:

1. (3) Plain Scones

2. (3) Fruit Scones

3. Boiled Fruit Cake

4. Chocolate Cake – iced

5. Carrot Cake – iced

6. Banana Cake – iced

7. (3) Anzac Biscuits

8. Slice (any variety – 3 pieces, 5cm square)

9. Shortbread Biscuits (3 pieces)

10. Packet Cake – iced

11. NOVICE ENTRY – anyone who has not won a 1st Prize at a St. Ives Show – Cake of own

Choice – not fruit – iced

All tins no larger than 23cm

Cakes will be cut

SECTION A4

BREAD Class: FOR THE HOME BAKER

1. (1) Fancy Loaf any variety

2. (3) White Bread Rolls

3. (1) White Damper

FOR THE HOME BAKER with a

BREAD-MAKING MACHINE

FOR APPRENTICE BAKERS ONLY

- (1) Wholemeal Block

- (1) Knot Roll

- (1) Cob

Class: CHILDREN 16 YEARS & UNDER

No Ring Tins!

SECTION A3 – SENIOR CITIZENS SECTION A3 – SENIOR CITIZENS

4. (1) Wholemeal Loaf

5. (1) White Loaf 6. (1) Plaited Roll

7. A collection of the following three breads

8. Damper

9. (1) Loaf of Bread (any type)

CONFECTIONERY OPEN:

1. (6) Rumballs

2. (6) Pieces of Coconut Ice

3. (4) Pieces of Rocky Road

4. (6) Pieces of After Dinner Confectionary

5. Presentation Box/Tray (no more than 8 pieces.)

SECTION A6

STATEWIDE RICH

FRUIT CAKE COMPETITION Ingredients:

250g (8 oz) Sultanas

250g (8 oz) Currants

250g (8 oz) Plain Flower

250g (8oz) Butter

¼ tsp Nutmeg

4 large Eggs

½ tsp Vanilla Essence

90g (3 oz) Chopped Red Glace Cherries

90g (3 oz) Chopped Blanched Almonds

½ tsp Lemon Essence or finely grated Lemon Rind

250g (8 oz) Chopped Raisins

125g (4 oz) Chopped Peel

60g (2 oz) SR Flour

250g (8 oz) Brown Sugar

½ tsp Almond Essence

½ tsp Ground Ginger

1/3 cup Sherry or Brandy

½ tsp Group Cloves

SECTION A5

SECTION A6

STATEWIDE RICH

FRUIT CAKE COMPETITION (continued)

Method:

AUSTRALIAN DRIED FRUITS ASSOCIATION

1. Mix together all the fruits and nuts and sprinkle with sherry or brandy. Cover and leave for at

least one (1) hour or preferably overnight.

2. Sift together the flour and spices.

3. Cream together the butter and sugar with the essences and add the eggs one at a time, beating

well after each addition.

4. Now alternatively add fruit and flour mixtures, mix thoroughly.

5. The mixture should be stiff enough to support a wooden spoon.

6. Place the mixture into a prepared 20cm (8 inch) tin and bake in a slow oven for approx. 3 ½

hours.

7. Allow the cake to cool in the tin.

NOTE: To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into

2 or 3 pieces, cherries into 4 – 6 pieces and almonds crosswise into 3 – 4 pieces.

SECTION A7

JAMS, CHUTNEYS & MARMALADES ETC. OPEN CLASS:

ALL Jam Jars to be not more than 8cm wide & not more than 14 cm high and weigh no more than

375gm. The lids must be plain, round and screw tops. Rubber bands, fancy tops, fancy jars and fancy

labels will not be accepted.

LIDS MUST NOT HAVE BRAND NAMES ON THEM

1. (1) Jar Plum Jam (Dark)

2. (1) Jar Raspberry Jam

3. (1) Jar Jam (any other variety – each jar is to be labeled as to its variety)

4. (1) Jar Dried Apricot Jam (Australian fruit)

5. (1) Jar Fresh Apricot Jam

6. (1) Jar Orange Marmalade

7. (1) Jar Lime Marmalade

8. (1) Jar Mixed Marmalade

9. (1) Jar Tomato Jam

10. (1) Jar Green Tomato Pickle

11. (1) Jar Sweet Mustard Pickles

12. (1) Jar Sweet Chutney

13. (1) Jar Tomato Relish

14. (1) Jar Lemon Butter Jar = 250gm

15. (1) Jar Passionfruit Butter Jar = 250gm

16. (1) Jar Lemon & Lime Butter Jar = 250gm

17. (1) Jar Mint Jelly Jar = 250gm

18. (1) Jar Honey Jar = 375gm

1. NOVELTY CAKE…E.g. Birthday Cake

E.g. Thomas the Tank Engine, a Log, or a Car, or somethng of your own choice.

SECTION A9

OPEN – SPECIAL RECIPE

COCONUT CAKE WITH COCONUT ICE FROSTING

125grams Butter

½ tsp Coconut Essence

1 cup Castor Sugar

2 Whole Eggs

½ cup Coconut

1½ cups SR Flour

300 gram Carton Sour Cream

1/3 cup Milk

Coconut Frosting:

2 cups Icing Sugar

1 1/3 cups Coconut

2 Egg whites, lightly beaten

Pink food colouring

Method:

Grease a deep 23 cm round cake tin. Line with paper; grease paper. Cream butter, essence and sugar

in a small bowl with electric beater until light and fluffy; beat in eggs one at a time, beat until

combined. Transfer mixture to a large bowl. Stir in half the coconut and sifted flour with half the

sour cream and milk, then stir in the remaining ingredients, stir until smooth. Pour into pan. Bake in

moderate oven for about one (1) hour. Stand for five (5) minutes before turning onto wire rack to

cool. Top with coconut frosting.

Combine sifted icing sugar in a bowl with coconut and egg whites; mix well. Tint PINK with a little

food colouring.

Sponsored by F. Simpson

First Prize $10 Second Price $5

SECTION A8

SECTION A10

SPECIAL RECIPE

SECTION A11 SPECIAL RECIPE

CARAMEL SLICE _____________________

BASE:1 level cup SR Flour

1 cup brown sugar1 cup coconut250gr butter

Method: ________

Place first 4 ingredients in bowl and pour into this the melted butter. Mix well, Place in prepared papered & greased Lamington tin (alfoil the best).

Press into pan & bake in moderate oven 20 mins.

FILLING:2 tins condensed milk

30gr of melted butter 2 tblsp of Golden Syrup

TOPPING:200grams Dark Cooking Chocolate 30gr Copha

________

Mix filling ingredients together. Pour over base and cook further 15 mins or until set. When cold, top with cooking chocolate & copha melted together. Spread evenly on top of slice. Cut in 5cm sq. then cut in half to make 2 triangles.

1 level cup Plain Flour

Method:

TIP: Use a hot straight edge knife when cutting slice.

Place 5 triangles on peper plate.

Sponsored by Hornsby & Districts Country Women’s Association

Sponsored by CTM Training Solutions BROKE

Base Topping

125g butter, softened 100g lightly packed, brown sugar110g castor sugar 1tbs. golden syrup1 egg yolk 90g butter150g plain flour 115g chopped unsalted peanuts35g self-raising flour2 tbs. custard powderMakes: About 20 squares. Serve: Six pieces to be approximately 5 x 5 in size.Method:

1.Preheat oven to moderate (180ºC/350ºF/Gas 4). Grease an 18 x 28cm cake tin.2.Cream the butter and sugar until pale and creamy, add egg yolk and mix well.

Stir in sifted flours and custard powder. Mix to a firm dough. Press the mixture into the prepared tin. Bake for 15 minutes or until golden brown.

3.For the topping, place brown sugar, golden syrup and butter in a small saucepan. Stir over low heat until butter is melted and brown sugar dissolved.Simmer gently for 5 minutes. Stir in roughly chopped nuts. Spread over warm base and return to oven for 5 minutes. Allow to cool in tin. Cut into squares to serve.

Peanut Caramel Squares

FOR: JD class 11 & JE class 12

Ingredients

1 x can of Crushed Pineapple

½ cup of Sugar

125 grams of Butter

1 tsp of bi-carb soda

2 Eggs

1½ cups of SR Flour

½ cup of Plain Flour

1 tsp of Mixed Spice

Method:

Grease a 20cm tin with butter and line the base and sides of tin with baking paper – this will stop it

from sticking when you get it out of the tin. Pre-heat oven to 150 degrees.

Place the first 4 ingredients in a saucepan, over low heat until butter and sugar are melted. Add the

tsp of bi-carb soda and let cool.

Then add 2 beaten eggs, fours and spices. Mix with wooden spoon until combined. Place the mixture into prepared baking tin and bake for 1¼ - 1½ hours or until a skewer comes out clean when you put it

into the centre of cake. No wet ingredients are to be showing on skewer.

Make sure an Adult supervises you when you are cooking

SECTION JD (11YRS & 12YRS)

Class:

1. (3) Plain Scones

2. (3) Anzac Biscuits

3. (3) Pikelets (no larger than 7cm)

6. Gingerbread People – (2) only – not more than 20cm

7. (3) Muffins – choc chip – packet

fruit – iced

9. Novelty Cake (base no larger than 45cm x 30cm) 10. (6) Moulded Chocolates

11. SPECIAL FRUIT CAKE COMPETITION

SPECIAL FRUIT CAKE COMPETITION RECIPE

4. Orange Cake –

5. Chocolate Cake -

not packet

not packet

8. Novice – anyone who has not won a 1st Prize at a St. Ives Show – Cake of own Choice – not

SECTION A12

GLUTEN FREE

1 x 375 gram packet of Mixed Fruit

1. Chocolate cake - no packet mix2. Scones - no packet mix3. Muffins (3) (any variety) - no packet mix

1. (3) Anzac Biscuits

2. (3) Plain Scones

3. (3) Pikelets (no larger than 7cm)

4. Chocolate Cake – iced

5. Banana Cake – iced

6. Orange Cake – iced

7. (3) Muffins – choc chip

8. Novice – anyone who has not won a 1 st Prize at a St. Ives Show – Cake of own Choice – not

fruit – iced

9. Novelty Cake (base no larger than 45cm x 30cm)

10. (5) Moulded and Decorated Hand Made Chocolates

11. (2) Different Slices (3 of each variety – no larger than 7cm)

12. SPECIAL FRUIT CAKE COMPETITION

SECTION JB (6YRS – 7YRS) Class:

1. Packet Cake (any type) – iced

2. (3) Decorated Milk Arrowroot Oval Biscuits

3. (4) Triangles of Fairy Bread (any sprinkle)

4. (3) Muffins (Choc Chip) – packet

5. Gingerbread People – (2 only - no more than 20cm)

6. Healthy Lunch Box (no larger than 26cm x 16cm)

SECTION JC (8YRS – 10YRS) Class:

1. Packet Cake (Chocolate) – iced

2. Orange Cake (not packet)

3. Gingerbread People – (2 only - no more than 20cm)

4. (3) Muffins (Choc Chip) – packet

5. Novelty Cake (base no larger tan 45cm x 30cm)

6. Healthy Lunch Box (no larger than 26cm x 16cm)

7. (3) Chocolate crackles

CAKES TO BE ICED ON TOP ONLY

JUNIOR SECTIONS

SECTION JA – 5YRS & UNDER

SECTION JE (13YRS – 16 YRS)

NB: NO PACKET CAKES ALLOWED CAKES TO BE

ICED ON TOP ONLY – NOT

DECORATED Class:

2. (3) Triangles of Fairy Bread

1. (3) Decorated Milk Arrowroot Oval Biscuits

For all your Coeliac and Allergy needsFree advice available

www.wheatfreeworld.com.au

BAKING AND COOKING ENTRY

FORM NOTE: Please use a new line for each exhibit.

ENTRY FEE & STAMPED SELF ADDRESSED ENVELOPE MUST ACCOMPANY THIS FORM.

Exhibitors are asked to refer to the Schedule for Rules & Conditions.

If any more than 10 Entries required photocopies are accepted.

If you would like to donate your cakes for sale please tick box provided.

SECTION CLASS OFFICE USE:

EXHIBIT NO.

PARTICULARS ENTRY FEE

I agree that the above shall be subject to the Rules & Regulations of the Northern Suburbs A&H Society Inc. and I shall

abide by any decision of the Committee thereto and shall not hold the Society responsible for any loss, damage or wrongful

delivery of the same.

Signature of EXHIBITOR OR AUTHORISED PERSON:…………………..

Name of Exhibitor Mr / Miss / Mrs:...………………………………………...

Postal Address:………………………………………………………………..

…………………………………… Post Code:………………

Telephone No:…………………….. D.O.B. (Junior Classes Only):…………

School:…………………………………..... Date:……………………………

BAKING AND COOKING ENTRY

WAHROONGA NSW 2076

166 Grosvenor St,

Post To: ST IVES SHOW

Email address: ............................................................................................................

BAKING AND COOKING ENTRY

FORM NOTE: Please use a new line for each exhibit.

ENTRY FEE & STAMPED SELF ADDRESSED ENVELOPE MUST ACCOMPANY THIS FORM.

Exhibitors are asked to refer to the Schedule for Rules & Conditions.

If any more than 10 Entries required photocopies are accepted.

If you would like to donate your cakes for sale please tick box provided.

SECTION CLASS OFFICE USE:

EXHIBIT NO.

PARTICULARS ENTRY FEE

I agree that the above shall be subject to the Rules & Regulations of the Northern Suburbs A&H Society Inc. and I shall

abide by any decision of the Committee thereto and shall not hold the Society responsible for any loss, damage or wrongful

delivery of the same.

Please fill in and return both copies of the entry formso I can keep one and return one to you with to you

with entry tickets attached.

Email address: ............................................................................................................

Post To: ST IVES SHOW

166 Grosvenor St,

WAHROONGA NSW 2076

BAKING AND COOKING ENTRY

School:…………………………………..... Date:……………………………

Telephone No:…………………….. D.O.B. (Junior Classes Only):…………

…………………………………… Post Code:………………

Postal Address:………………………………………………………………..

Name of Exhibitor Mr / Miss / Mrs:...………………………………………...

Signature of EXHIBITOR OR AUTHORISED PERSON:…………………..

Presented by The Combined Scottish Societies of NSWat Castle Hill Showground (entry via Doran Drive)Pipe bands, Scottish dancing, stalls, and much more.

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Welcome to YourLocal Baker ...Shop 120St Ives Shopping VillageMona Vale RoadSt Ives NSW 2075Phone: 9983 1711Shop 22AAlbert StreetHarbord NSW 2096Phone: 02 9905 6281Freshly bakedon the premises- Everyday!

Open 7 days

Ginny Fisher - 9487 43380413 232 319

166 Grosvenor Street, WahroongaSales, Demonstrations, CustomKitchen Planning, Replacements

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