Chairpersons:
Kathy Burtchin 419-287-4232, Joanne Kessen 419-287-4834

1. Entries in the baked goods class are to be delivered to the Scout Cabin
on Wednesday, August 18, from 9 a.m. to 1 p.m. Judging will begin at 2 p.m.
2. Loitering in the building during judging and placement of displays will not be permitted.
3. All entries should be made from scratch – NO box mixes.
4. All items must be in non-returnable containers and will become the property of the Pemberville Fair Board.
5. 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.
6. An auction of all baked goods will be held at the Main Stage on Wednesday evening at 6:30 p.m. following Kiddie Parade.
7. Ribbons and exhibits must be picked up on Saturday night after 9 p.m.

 

ADULT CATEGORIES:

Yeast Breads
Wheat Bread (1 loaf)
White Dinner Rolls (8 per plate)

Quick Breads (1 loaf)
Banana Bread
Zucchini Bread

Muffins (8 per plate)
Blueberry
Corn Muffins

Decorated Cakes
Judged by appearance ONLY
Theme: “Rise & Shine - It’s Fair Time in Pemberville”

Cakes
Chocolate
Yellow

Pies (8” or 9” pan)
Cherry (double crust)
Peach
Apple (sugar free)



 

Cookies (14 per plate)
Peanut Butter
Chocolate Chip

Brownies (8 per plate)

Confections (8 per plate)
Fudge
Buckeyes

Snack Mix (2 cups in a zipped baggie)

Chairman’s Choice -
Dilly Casserole Bread 
See recipe below


CHILDREN’S CATEGORIES:
Ages 12 and under

Decorated Cupcakes (8 per plate)
Theme: “Rise & Shine - It’s Fair Time in Pemberville”

Cookies (14 per plate)
Rice Krispie Squares
No Bake

Frosted Cookies (14 per plate)

 

Chairman’s Choice Recipe 

Dilly Casserole Bread
Ingredients:
1 package yeast
t tablespoon minced onion
1/4 cup warm water
1 egg
2 1/4 - 2 1/2 cups flour
1 cup creamed cottage cheese, heated
1 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons sugar
1 tablespoon butter
2 teaspoons dill seed
Directions:
Sprinkle yeast over water. In mixing bowl, combine cottage cheese, sugar, onion, butter, dill seed, salt, baking soda, egg and yeast with water. Add flour to form stiff dough, beating well after each addition. Cover. Let rise in warm place (85-95 degrees) until light and doubled in size, about 50-60 minutes. Stir down and place into well greased loaf pan. Let rise in warm place 30-40 minutes. Bake at 350 degrees for 40-50 minutes until golden brown. Brush with butter and sprinkle with salt.



BAKED GOODS AUCTION
Purchase some homemade goodies at our auction. Items being auctioned are from the Baked Goods Contest. Proceeds benefit the Fair.

David Fought - Auctioneer
Wednesday, August 18 immediately following Kiddie Parade on the Main Stage.

 

 

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