Baked Foods Department

COMMITTEE MEMBERS

Chairman - Janice Gangware

PREMIUMS

Ribbons: Tri-Color, 1st - Blue, 2nd - Red, 3rd - White

All entries in the Home Arts Division will be accepted on a merit basis and must remain in the Exhibit Hall until Sunday, October 11. Release time is between 4 & 6 p.m. There will be NO exceptions to the rule. Please refer to Home Arts Division rules. A limited supply of packages of Minigrip bags and Pioneer packaged mixes will be available to participants.

CLASSES

1. Pies (8") and pastries, tarts and puffs (1 dozen). Any variety.
2. Cakes - at least 9"x9". Any variety.
3. Cookies - 1 dozen. Any variety.
4. Bars - 1 dozen. Any variety.
5. Yeast Bread - 1lb. loaf or rolls (1 dozen) or 10"x13" pan. Any variety.
6. Sweet Yeast - Coffee cakes, sweet rolls (1 dozen) or 10"x13" pan. Any variety.
7. Sweet Quick Breads - Full recipe or 9"x9" pan. Any variety.
8. Quick Breads - Full recipe or 9"x9" pan. Any variety.
9. Bread Machine Breads
10. Decorated Cakes
11. Candy - 1 dozen pieces. Any variety.
12. Sugar Free
13. Cake mix as an ingredient

RULES

1. All baked products must be made by exhibitor.
2. No pre-packed mixes (except Class M).
3. Half of your entry(ies) may be picked up from 1-3pm on Thursday, October 8 ONLY!
4. PLEASE, all items should be on disposable plates, etc. NO LARGER THAN PRODUCT.
5. NO items will be accepted containing raw eggs or requiring refrigeration.
6. Recipe may be provided.