~ Section U - Children's Cooking ~
Steward:
Sharon Corker - Phone: 0427 793 884
ALL ENTRIES CLOSE FRIDAY 29 October 2021
(NO late entries on Show Day)
NO EXHIBITS ACCEPTED AFTER 8.30am
PLEASE READ SCHEDULE CAREFULLY!
EXHIBITORS ARE ASKED TO PLACE ALL ENTRIES IN THE CORRECT CLASS
Please bring items on plain white paper plates with entry ticket stapled to it.
Clear Plastic bags are supplied for all exhibits.
Decorated Cake reflecting Show Feature can include gingerbread.
Items need to be of similar size and colour with the correct number presented.
Cakes should only be iced and decorated if it is specified.
Avoid getting marks on your cakes from wire cake coolers or cake tin liners.
No packet mixes are allowed.
Many items freeze well before show day.
Please collect entries at 5.00pm, or they may be given away.
Trophies:
Richard & Robyn Duke Trophy: Most Points, Classes 1-6
P. R. & S. M. Corker Trophy: Runner-up Most Points, Classes 1-6
Mrs. M. Nix Trophy: Most Points, Classes 7-13
Hiview Merinos Trophy: Runner-up Most Points, Classes 7-13
Ashleigh Clark Trophy: Most Points, Classes 14-23
Kulikup SDA Church Trophy: Runner-up Most Points, Classes 14-23
Mrs. C. Creek Trophy: Most Points, Classes 24-33
Kulikup SDA Church Trophy: Runner-up Most Points, Classes 24-33
Sharon Corker - Phone: 0427 793 884
ALL ENTRIES CLOSE FRIDAY 29 October 2021
(NO late entries on Show Day)
NO EXHIBITS ACCEPTED AFTER 8.30am
PLEASE READ SCHEDULE CAREFULLY!
EXHIBITORS ARE ASKED TO PLACE ALL ENTRIES IN THE CORRECT CLASS
Please bring items on plain white paper plates with entry ticket stapled to it.
Clear Plastic bags are supplied for all exhibits.
Decorated Cake reflecting Show Feature can include gingerbread.
Items need to be of similar size and colour with the correct number presented.
Cakes should only be iced and decorated if it is specified.
Avoid getting marks on your cakes from wire cake coolers or cake tin liners.
No packet mixes are allowed.
Many items freeze well before show day.
Please collect entries at 5.00pm, or they may be given away.
Trophies:
Richard & Robyn Duke Trophy: Most Points, Classes 1-6
P. R. & S. M. Corker Trophy: Runner-up Most Points, Classes 1-6
Mrs. M. Nix Trophy: Most Points, Classes 7-13
Hiview Merinos Trophy: Runner-up Most Points, Classes 7-13
Ashleigh Clark Trophy: Most Points, Classes 14-23
Kulikup SDA Church Trophy: Runner-up Most Points, Classes 14-23
Mrs. C. Creek Trophy: Most Points, Classes 24-33
Kulikup SDA Church Trophy: Runner-up Most Points, Classes 24-33
Class 22 Recipe: Gingerbread Men
(from 1981 Schedule)
125g butter
½ cup sugar
1 egg yolk
2 ½ cups plain flour
1 level teaspoon bi-carb soda
3 level teaspoons ginger
2 ½ tablespoons golden syrup
Cream together butter, sugar and egg yolk, add sifted dry ingredients. Warm the golden syrup and add to mixture, knead lightly and roll out. Cut with special gingerbread man cutter. Cook on greased oven tray in moderate oven for 15 minutes in centre oven position. Leave to cool on tray. Decorate with lollies and icing.
½ cup sugar
1 egg yolk
2 ½ cups plain flour
1 level teaspoon bi-carb soda
3 level teaspoons ginger
2 ½ tablespoons golden syrup
Cream together butter, sugar and egg yolk, add sifted dry ingredients. Warm the golden syrup and add to mixture, knead lightly and roll out. Cut with special gingerbread man cutter. Cook on greased oven tray in moderate oven for 15 minutes in centre oven position. Leave to cool on tray. Decorate with lollies and icing.
Class 32 Recipe: Boiled Pineapple Fruit Cake
(from 1985 Schedule)
225gm crushed pineapple and liquid
250gm mixed fruit
60gm butter
½ cup sugar
1 teaspoon mixed spice
½ teaspoon bi-carb soda
1 egg
½ cup plain flour
½ cup S.R. flour
pinch of salt
Combine pineapple, mixed fruit, butter, sugar, spice and bi-carb soda in a saucepan and bring to the boil, stirring till sugar is dissolved. Boil for 3 minutes in uncovered saucepan. Allow to become cold. Add egg, sifted flour and salt. Mix well and spread evenly in a 15cm square tin which has been lined with paper. Bake in a moderate oven for approximately ¾ to 1 hour. Leave in tin until cold.
250gm mixed fruit
60gm butter
½ cup sugar
1 teaspoon mixed spice
½ teaspoon bi-carb soda
1 egg
½ cup plain flour
½ cup S.R. flour
pinch of salt
Combine pineapple, mixed fruit, butter, sugar, spice and bi-carb soda in a saucepan and bring to the boil, stirring till sugar is dissolved. Boil for 3 minutes in uncovered saucepan. Allow to become cold. Add egg, sifted flour and salt. Mix well and spread evenly in a 15cm square tin which has been lined with paper. Bake in a moderate oven for approximately ¾ to 1 hour. Leave in tin until cold.
