Entries in the baked goods class are to be delivered to
the Scout Cabin on Wednesday, August 18, between 9 a.m.
to 1 p.m. Judging will begin at 2 p.m.
Loitering in the building during judging and placement
of displays will not be permitted.
All entries should be made from scratch - NO box mixes.
All items must be in non-returnable containers and will
become the property of the Pemberville Fair Board.
Ribbons for the top three places will be awarded in each
category. An over-all Best of Show ribbon also will be awarded
in both the Adult and Children's division.
Ribbons and exhibits must be picked up on Saturday night
between 8 and 9 p.m.
All items will be sold in a Bake Sale, at the Scout Cabin,
on Wednesday evening at 5 p.m. Proceeds will go to the Pemberville
Fair Board.
ADULT CATEGORIES:
Yeast Breads
1. White bread
(1 loaf)
2. Wheat Dinner Rolls
(8 per plate)
Cream 1/2 cup soft margarine, 1 3/4 cups sugar, 4 tablespoons
cocoa and 1/2 cup vegetable oil. Add 2 eggs, 1 teaspoon vanilla
and 1/2 cup soured milk (1 teaspoon lemon juice added to regular
milk. Beat with a mixer until well blended.
Mix together 2 1/2 cups unsifted flour, 1/2 teaspoon baking
powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon and
1/2 teaspoon ground cloves. Add to creamed mixture. Beat with
mixer.
Stir in 2 cups finely grated peeled zucchini with spoon.
Pour into greased 9x13 pan. Sprinkle 1 1/2 cups chocolate
chips on top.
Bake 40-45 minutes at 325 degrees F. No frosting is needed.
Sift about 1/4 of flour mixture over whites; fold in lightly
with a down-up-and-over motion, turning the bowl. Fold in
the remaining flour by fourths. Bake in an ungreased 10-inch
tube pan in moderate over (375 degrees) about 30 minutes or
till done. Invert pan and cool cake thoroughly.
