COOKERY – Section A

Sponsored by Rich Glen Olives & Hicks Butchery

Perpetual Trophy- Most Successful Exhibitor – Donated by Judith Benham

BEST EXHIBIT – Rosette & Cookery Book donated by CWA Yarrawonga.

1st Prize $2.00   2nd Prize $1.00 (Unless otherwise specified)

Class 9 – 1st Prize $10, 2nd Prize $2. Donated by Joan Lewis

ENTRY FEE – $1.00 per entry

Head Steward: Mrs H Keenan

Stewards: Mrs. C. Wilson, Mrs. J. Hammon, Mrs. G Reid & L. Marshall

RULES:       Exhibits should be presented on a disposable plate. No ring Tins accepted.

Use of packet cake ready mixes and pastries are prohibited (except in Junior Cooking).

Class:

1. Sweet/savory muffins, plate of five
2. Six plain scones
3. Six fruit scones
4. Six drop scones
5. Chocolate cake, iced
6. Banana cake, un-iced
7. Sultana Cake
8. Butter cake – orange, un-iced (loaf tin)
9. Sponge sandwich (4 eggs) not iced or filled

Class 9. Show level 1st $10 2nd $2 (sponsored by Joan Lewis)

10. Brown sponge sandwich (4 eggs) not iced or filled
11. Swiss Roll
12. Potato Cake (recipe below)

POTATO CAKE RECIPE

1/2 cup warm mashed potato     1 tbls butter

1 egg                                                     3/4 cup milk

1/2 cup sultanas                                pinch salt

1 cup sugar                                         2 cups SR flour

1/2 tsp nutmeg

Cream potato, butter, salt & sugar. Add well-beaten egg.  Then add flour & milk alternatively.  Lastly add nutmeg & sultanas.  Spread In greased slice tin.

TOPPING

110 grams butter

1 cup plain flour

3/4 cup sugar

pinch of each – salt & nutmeg

Rub butter & flour until crumbly, add sugar, salt & nutmeg. Spread on top of mixture.  Bake 20-30 minutes in moderate oven.

13. Pavlova casing
14. Exhibitors Choice
15. Six plain lamingtons (iced)
16. Shortbread 6 pieces
17. Slice uncooked 6 pieces (2.5 cm x 5 cm)
18. Slice cooked 6 pieces (2.5cm x 5cm)
19. Six Anzac Biscuits (recipe in Junior Cooking Section)
20. Six Yo Yos
21. Boiled Fruit Cake
22. Fruit Cake
23. Plum Pudding cooked in a cloth

(no larger than 25cm in diameter)

24. Machine made homemade white bread
25. Machine made homemade wholemeal bread
26. Homemade bread any variety (not machine)
27. Half dozen hen eggs, white
28. Half dozen hen eggs, brown
29. Half dozen duck eggs

 

COOKERY – Section B

DECORATED CAKES

30. Best Decorated Cake (no more than two tiers)
31. Decorated Novelty Cake
32. Decorated Christmas Cake
33. Decorated Cake (Novice)

Class 30 – 33 1st Prize $5   2nd $2

34. Decorated “Agricultural Show” Theme Cake

Class 34 – Sponsored by Hicks Butchery $25 voucher

Cake boards under all decorated cakes are not to be larger than 36cm square. All decorated cakes must be presented on cake boards, not paper plates.

All decorations to be homemade with the exception of ribbon

MENS COOKING

MEN’S – Chocolate cake, iced – Sponsored by Watt’s Bundalong Café & Judds Workwear pack

 

JUNIOR COOKING – Section C

ENTRY FEE – 50c per entry

1st Prize $2.00, 2nd Prize $1.00

(Unless otherwise specified)

ALL EXHIBITS MUST BE PRESENTED ON A DISPOSABLE PLATE WITH CHILD’S NAME UNDERNEATH THE PLATE

Pre – School   Classes:  

35. Three decorated Marie biscuits
36. Three pikelets
37. Edible necklace–dried fruit/ pasta/ lollies

Class 35 – 37 Best Exhibit Rosette & $10 Rich Glen Olives

 

Primary School (Prep to Year 2)

38. Five decorated cupcakes (paper cases)

NOTE: Cupcakes must not be in muffin cases.

39. Plate uncooked slice 2.5 x 5cm

1 variety, 5 pieces

40. Five chocolate crackles
41. Five pikelets
42. Two decorated gingerbread men
43. Homemade biscuits- – plate of 5
44. Anzac Biscuits – Plate of 5

(Anzac recipe on the right)

45. Packet cake – iced

(include packet label)

Class 38 – 45 Best Exhibit Rosette & $10 Rich Glen Olives

 

Primary School (Years 3 to 6)

46. Six decorated cupcakes (paper cases)

NOTE: Cupcakes must not be in muffin cases.

47. Plate uncooked slices 2.5 x 5cm

1 variety, 5 pieces

48. Five chocolate crackles
49. Five pikelets
50. Two decorated gingerbread men
51. Homemade biscuits – plate of 5
52. Five plain scones
53. Chocolate butter cake, iced (no ring tins)
54. Orange butter cake, iced (no ring tins)
55. Anzac Biscuits – plate of 5

(Anzac recipe on the right)

56. Sweet or savory muffins, plate of five
57. Packet cake – iced

(include packet label)

Class 46 – 57 Best Exhibit Rosette & $10 Rich Glen Olives

My School Lunch Box

58. Filled with healthy food
59. Filled as I would like to have it

[Section 58 & 59 – To be presented in a lunch box labeled with name underneath]

Secondary School

60. Five plain scones
61. Five decorated cupcakes

NOTE:  Cupcakes must not be in muffin cases.

 

62. Plate uncooked slice 2.5 x 5cm

1 variety, 5 pieces

63. Five pikelets
64. Plate of Biscuits 1 Variety, 5 pieces
65. Anzac Biscuits – plate of 5

(Anzac recipe below)

 

ANZAC BISCUIT RECIPE

1 cup rolled oats

1 cup plain flour

¾ cup desiccated coconut

¾ cup caster sugar

½ teaspoon bi-carb soda

2 tablespoons boiling water

125g butter (melted)

2 tablespoons golden syrup

Method – preheat oven 160 degrees C.

Combine oats, flour, coconut and sugar. Dissolve bi-carb soda in boiling water and add melted butter and golden syrup.   Pour into dry ingredients and mix well.  Place in teaspoonful size on paper lined baking trays.  Bake 15 minutes or until golden.

66. Five lamingtons
67. Chocolate butter cake, iced (no ring tins)
68. Orange butter cake, iced (no ring tins)
69. Sweet or savory muffins, plate of 5
70. Packet cake – iced (include packet label)
71. Tea Cake – (recipe below)

 

TEA CAKE RECIPE

½ cup sugar,

1 egg, ½ cup milk,

1tbls thick cream,

1 cup SR flour,

vanilla essence.

Method – Beat ½ cup sugar & thick cream. Add well beaten egg, milk & a few drops vanilla. Stir in flour, pour into greased round tin & bake in moderate oven, until cooked. When cooked, turn onto plate & spread with butter and sprinkle one tsp cinnamon and sugar.

72. Two mini pizzas (no larger than 10cm diameter)
73. Unfilled sponge- 4 eggs only

 

Class 60 – 73 Best Exhibit Rosette & $10 Rich Glen Olives

Decorated Cakes: all decorations to be homemade with exception of ribbon

74. Decorated novelty cake (cake not necessarily made by the exhibitor)
75. Decorated cake

Class 74 -75 Best Exhibit Rosette & $10 Rich Glen Olives

 

PLEASE NOTE: All entries and decorations must be made by entrant in each age group unless stated otherwise.

$10.00, CWA cookery book and Blue Ribbon awarded to Most Successful Primary School child exhibitor and Most Successful Secondary School child exhibitor.

 

VAS COOKING COMPETITIONS-CLASS D

Winners of the Four VAS Cooking Competitions must consent to bake a cake/muffins for competition in the Group Final in April 2020 (venue to be announced). The winners of the Group Finals in Classes D3 and D4 will compete at the VASL Convention in July 2020 (venue to be announced) and winners in Classes D1 and D2 will compete at the Royal Melbourne Show in 2020.

 

CLASS D1. VAS LTD RICH FRUIT CAKE COMPETITION

250g sultanas ¼ teaspoon grated nutmeg

250g chopped raisins                                        ½ teaspoon ground ginger

250g currants ½ teaspoon ground cloves

125g chopped mixed peel                                                         250g butter

90g chopped red glace cherries                   250g soft brown sugar

90g chopped blanched almonds                    ½ teaspoon lemon essence

1/3 cup sherry or brandy  or finely grated lemon rind

250g plain flour                                                       ½ teaspoon almond essence

60g self-raising flour                                           ½ teaspoon vanilla essence

4 large eggs

 

METHOD:

Mix together all fruits and nuts and sprinkle with sherry or brandy. Cover and leave at least 1 hour, but preferably overnight.

Sift together flours and spices. Cream together the butter and sugar with the essences.  Add eggs one at a time, beating well after each addition, and then alternately add fruit and flour mixtures.  Mix thoroughly.  The mixture should be stiff enough to support a wooden spoon.

Place mixture into prepared 20cm square, straight sided, square cornered tin and bake in a slow oven for approx. 3½ to 4 hours.  Allow the cake to cool in the tin.

Hot Tip:

To ensure uniformity and depending upon the size, it is suggested the raisins be snipped into 2 or 3 pieces; cherries into 4 to 6 pieces and almonds crosswise into 3 or 4 pieces.

PRIZES:

Show Society Level – 1st $10, 2nd $5.

Group Level – $25.

State Final – 1st $200 and VAS State Final Trophy, 2nd $100, 3rd $50.

 

CLASS D2 – VAS JUNIOR BOILED FRUIT CAKE

Open to junior cake bakers under 18 years on the day of their local show

375g mixed fruit                                                                              ½ cup sherry

¾ cup brown sugar                                                 2 eggs, lightly beaten

1 teaspoon mixed spice                                     2 tablespoons marmalade

½ cup water                                                                1 cup self-raising flour

125g butter                                                                                       1 cup plain flour

½ teaspoon bi-carb soda                                                            ¼ teaspoon salt

 

METHOD:

Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove from stove, add bicarbonate soda and allow to cool.  Add the sherry, eggs and marmalade, mixing well.

Fold in sifted dry ingredients then place in greased & lined 20cm round cake tin.

Bake in a moderately slow oven for 1.5 hours or until cooked when tested.

 

PRIZES:      Show Society Level – 1st $10, 2nd $5.

Group Level – $15

State Final – 1st $200 plus VAS State Final Trophy, 2nd $100, 3rd $50.

 

VAS Cooking Competitions – Class D

CLASS D3 – VAS CARROT CAKE COMPETITION

Proudly Sponsored by Rocky Lamattina & Sons

 

375g plain flour                345g castor sugar

2tsp baking powder                                    375ml vegetable oil

1½ tsp bicarb soda                                         4 eggs

2tsp ground cinnamon                           3 medium carrots, grated (350 g)

½ tsp ground nutmeg                      220g tin crushed pineapple, drained

½ tsp allspice     180g pecans nuts crushed

2 tsp salt

 

STEPS:

1. Preheat the oven to 180C (160C fan), Grease a 23cm (9″) round cake tin and line with baking paper.
2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil and then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into the cake tin.
3. Bake for approximately 90 – 100 minutes.
4. Remove from the oven and allow to cool for 10 minutes In the tin on a wire rack. Up-end and allow to cool on the wire rack.

 

VAS Prizes:

Local Show– 1st  $10, 2nd  $5.

Group Level– 1st  $25.

State Level– 1st $250 plus VAS State Final Trophy,  2nd  $100.  3rd $50.

 

CLASS D4 VAS JUNIOR CARROT & DATE MUFFINS

Proudly Sponsored by Rocky Lamattina & Sons

Open to junior cake bakers under 18 years on the day of their local show

 

2 ½ cups self-raising flour                       1 tablespoon orange marmalade

1 teaspoon ground cinnamon                                           1 cup canola oil

¼ teaspoon ground nutmeg                                         2 eggs, lightly beaten

1 cup brown sugar (firmly packed)                                ¾ cup orange juice

1/3 cup chopped pitted dates                                    1 cup reduced fat milk

1 cup coarsely grated carrot

 

METHOD:

1. Preheat oven to 190C degrees (moderately hot).
2. Line a 12 hole muffin pan with round paper muffin cases – Classic white muffin cases (35mm high, 90mm wide, 50mm base).
3. Sift dry ingredients into a large bowl; stir in dates and carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.
4. Spoon mixture evenly into muffin paper cases in muffin pan.
5. Cook for 20 minutes. To test muffins are cooked insert a cake skewer. If it comes out clean the muffins are ready.
6. Stand muffins in pan for 5 minutes before removing to cool.
7. Show Entries: Four (4) muffins per plate.

 

PRIZES:      Show Society Level – 1st $10.   2nd $5.

Group Level – $15

State Final – 1st $250 plus VAS State Final Trophy,   2nd  $100,   3rd  $50.

The ‘CWA’ Yarrawonga & Border Branch has been active for the last 89 years, providing support to country women and donating money and time to a variety of charities locally, throughout Australia and Overseas.

Meetings are held 2nd Thursday of the month, at 10.30am in the CWA Hall, Hovell Street, Yarrawonga.

President: Jennie Hammon

Enquiries please phone

Sue Jackson (Secretary) 0407 094 124

General Meetings are the 2nd Thursday of the month 10.30am at CWA Hall.

Craft Group on the 1st and 3rd Fridays of the month at 10.00am at CWA Hall.

 

Home Products- Section E

Stewards: Mrs. J Thom, Mrs H White

See General Rules at beginning of Main Pavilion sections

1st Prize $2.00   2nd Prize $1.00 (Unless otherwise specified)

ENTRY FEE – $1.00 per entry

For jams, pickles and sauces, lids will be removed for judging. All exhibits to be presented in jars/bottles no smaller than 250ml (1 cup).  Jams, jellies or sauces must be exhibited with removable clear covers.  NO screw top lids allowed.  Each exhibitor will be allowed only one entry in each class.  All exhibits in this section must be prepared by exhibitor.

Class:

1. Preserved peaches
2. Preserved plums
3. Preserved pears
4. Preserved cherries
5. Preserved apricots
6. Preserved tomatoes
7. Collection of preserved fruit, 3 varieties
8. Collection of jams, 3 varieties – no marmalade
9. Berry jam – any variety
10. Apricot jam
11. Plum jam
12. Fig jam
13. Melon jam – any flavour
14. Jam – any other
15. Grapefruit marmalade
16. Marmalade – any other
17. Jelly – any flavour
18. Collection of jellies-3varieties
19. Homemade lemon butter
20. Jar of olives

Pickles and Sauces

21. Quince Paste
22. Mixed Pickles
23. Green Tomato Pickles
24. Plum Sauce
25. Tomato Sauce
26. Tomato Relish
27. Jar of Chutney – any variety

Class 21 – 27 Best Exhibit Voucher $25 – Donated by Hicks Butchery

28. Collection of Pickles, 3 varieties
29. Herb vinegar
30. Home-made cordial
31. Four homemade products from the pantry shelf– not cakes
32. Collection of 3 chutneys
33. Collection of 5 different items made by a guild/ club/ organization

Class 33 1st $10, 2nd $5 3rd $1 (sponsored Joan Lewis)

School Children

34. Sauce – any variety
35. Jar of jam – any variety
36. Homemade cordial

Novice Section

(for entrants who have not previously won a prize)

37. Relish/ sauce/ chutney/ pickles

Class 37 1st $10, 2nd $5 3rd $1     (sponsored by Joan Lewis)

Voucher/product and rosette for the Most Successful Exhibitor Section E

Voucher/product and rosette for Best Exhibit in Section E

 

Club Exhibit – Section F

Sponsored by the Lioness Club of Yarrawonga

Open Theme (select your own if your group wishes) Entry Fee:  $5.

Stewards: Mrs J Thomas, Lioness Club Members and one Show Society Steward.

Entries Close: Entry forms in the show schedule and also online and must be lodged with Show Secretary by Friday, 28th September.   Please contact Mrs. Helen White on 57487125,

Mob: 0407 521 278, flindgem@westnet.com.au if you have any questions.

1st Prize $20.     2nd  Prize $10.     $30 for best article.

 

Exhibit to be 4 set items:

1. Knitting – Child’s Beanie (pattern of choice)
2. Plain Sewing – Novelty door stop (pattern of choice)
3. Cooking – Lemon Syrup Loaf (no icing) recipe attached
4. Preserves – Marmalade (recipe of choice)

PLUS any 6 items of choice

 

LEMON SYRUP LOAF

125gm butter    1 cup castor sugar

1 cup self-raising flour        2 eggs

½ cup plain flour      ½ cup milk

½ teaspoon salt      2 teaspoons grated lemon rind

SYRUP – ¼ cup lemon juice, ¼ cup castor sugar

Cream butter well. Add sugar and beat again. Add eggs one at a time, beat well after each addition.

Sift flours and salt together, add alternately with milk. Add lemon rind. Pour into a greased 23cm x 12cm loaf tin and bake in a moderate oven for 40-45 minutes.

SYRUP – Mix lemon juice with extra sugar; stir until sugar dissolves. When cake Is cooked and hot from the oven, pour the lemon juice mixture over. Leave to cool in tin.

 

Conditions of Entry

1. All articles must be the Exhibitor’s own work, and in new condition.
2. Work must have been completed in the last 12 months.
3. Any work known to have been shown at a previous Show or not being the work of a Club member, will be disqualified.
4. The Exhibits are to be prepared for judging on Thursday 3rd October, between 10 and 4.30pm. Judging will take place on Friday 4th October 2019.
5. Perishables are to be stored in airtight containers overnight.
6. Each Club is responsible for supplying their own backdrop and props (1m frontage)
7. Points are awarded for individual articles and extra points are allocated for presentation.
8. In accordance with the CWA Judges’ Policy, only the aggregate group totals will be displayed after judging.
9. Each Club is to provide its own Name Card (to be turned over during judging), and a card listing articles in exhibit.
10. A prize will be awarded for the Best Article in the entire display

 

LIONESS CLUB YARRAWONGA

Would you like to be a member of an international organization that offers friendship, fellowship and most important, service to others?

Then you should consider membership of Yarrawonga Lionesses

WE MEET 3RD TUESDAY OF EACH MONTH 1.30PM UNITING CHURCH HALL CORNER PIPER AND TOM STREETS YARRAWONGA

FOR INFORMATION CONTACT PRESIDENT Jennie Dyson

Ph: 0357 432755 or email Helen – flindgem@westnet.com.au