Exhibits may be entered at Family Arts on Saturday, June 20 from 9:00-11:30 a.m.

You may enter one in each division.

     EXAMPLE: Class I Cakes

                                          A. Angel food cake

                                           B. Devil’s food cake

                                   C. Spice cake

Recipe submitted, not on bottom.

THE DECISIONS OF THE JUDGES ARE FINAL.

Food policy—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 meat 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).

Judges and individuals who will consume products from county and state competitions should be informed that they are at risk for foodborne illness since the established policy CANNOT guarantee that an entry which is a “potentially hazardous food” has been properly prepared or handled before, during, or following the competition.

Class I—Cakes (no box mixes. Place on covered cardboard)

A. Angel food cake

B. Devil’s food cake

C. Spice cake

D. White cake

E. Carrot Cake

F. German Chocolate

G. Any other cake

Class II—Cookies (6 cookies on paper plate)

A. Drop cookies

B. Ice box cookies

C. Sugar cookies

D. Bar cookies

E. Molded cookies

F. Brownies

G. Any other cookies

Class III—Plain Yeast Breads

A. White breads—individual loaf on covered cardboard

B. Dinner rolls—(any shape) 6 on paper plate

C. Herb bread—on covered cardboard

D. Yeast doughnuts—6 on paper plate

E. Any other yeast bread—properly exhibited on covered cardboard

Class IV—Fancy Yeast Breads

A. Iced rolls—6 on paper plate

B. Cinnamon rolls—6 on paper plate

C. Coffee cake—on covered cardboard

D. Any other yeast bread—properly exhibited on covered cardboard

Class V—Quick Breads

A. Baking powder biscuits—6 on paper plate

B. Fruit and/or nut bread—on covered cardboard

C. Vegetable Bread—on covered cardboard

D. Muffins—6 on paper plate

E. Any other quick bread

Class VI—Breadmaker Products (no mixes)

A. White

B. Wheat

C. Sweet

D. Any other

Class VII—Homemade Candy—6 pieces on paper plate

A. Divinity

B. Fondant

C. Fudge

D. Fancy candies

E. Peanut brittle

F. Any other homemade candy

Class VIII—Special Diet (low, fat, low cholesterol or diabetic)

Recipe must be submitted with the exhibit

A. Cakes—on covered cardboard

B. Cookies—6 on a paper plate

C. Muffins—6 on a paper plate

D. Brownies

E. Any other

Class IX—Enhanced Box Mix—Recipe must be submitted with the exhibit (ingredients added to mix beyond recipe)

A. Cake

B. Muffin

C. Cookie

D. Bread

E. Brownies

F. Any other

Class X—Pies

A. Apple

B. Cherry

C. Peach

D. Berry

E. Other

Prepared Foods