Wednesday June 24, 2009
1.This cider contest is open to all Dearborn County residents.
2.The cider product must have been made by the exhibitor.
3.Each entry must be accompanied with the complete recipe, please put name on back of recipe card. Do not place recipe on bottom of pie. The recipes become the property of the Fair Board.
4.Each entry must contain cider in the product, using at least 1/4 cup cider.
5.Entries will be accepted from 3:30-5:30pm at Agner Hall. Judging will begin at 6:00pm.
6.Awards will be presented to the 1st and 2nd place exhibit in each category.
1st-$5.00 and 2nd-$2.00
7.A portion of each winning entry will be displayed.
8.The remaining portion will be auctioned off to the highest bidder at the Pie for Prizes Auction.
9.The “BEST OVERALL” entry is worth $300.00 if you have a receipt for cider that came from Beiersdorfer Orchard OR Kroger's that has been bottled by Beiersdorfer. You must turn your receipt and recipe in at the same time, otherwise it is $100.00.
10.Cider contest auction will be immediately following the Pies For Prize auction. All proceeds from contests will go to 4-H.
11.See guidelines #11.
12. You may enter one (1) in each category.
Cider Bake Off Categories
- Cookies – 6 exhibited on a paper plate
- Candy – 6 exhibited on a paper plate
Guideline #11: For baked product competitions: “Filling, frosting, glazing, pie filling, and meringue, whether uncooked or cooked, ARE NOT PERMITTED to contain cream cheese, whipped cream, unpasteurized milk or eggs/egg whites (pasteurized eggs or eggs cooked to 160 degrees F may be used). Home-canned fruits, vegetables, or meats ARE NOT PERMITTED in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands DO NOT HAVE any open cuts before preparing foods. Whenever possible, baked products should be transported and stored in chilled coolers (41 degrees F).
