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 15, 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: “There’s No Time Like Fair Time”

Cakes
Chocolate
Yellow

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

Cookies (14 per plate)
Chocolate Chip
Peanut Butter


Brownies (8 per plate)

Confections (8 per plate)
Fudge
Buckeyes

Snack Mix (2 cups in a zipped baggie)

Chairman's Choice -  See recipe below.


CHILDREN'S CATEGORIES:
Ages 12 and under

Decorated Cupcakes (8 per plate)
Theme: “There’s No Time Like Fair Time”

Cookies (14 per plate)
Rice Krispie Squares
No Bake

Frosted Cookies (14 per plate) 

Chairman’s Choice Recipe 

Cookie Surprise
1 c. butter or margarine, softened
1 ¼ c. sugar
2 large eggs, separated
2 t. vanilla
3 c. flour
1/8 t. baking powder
1/8 t. salt
1 c. jam or jelly (any flavor)


Preheat oven to 350 degrees.

In large bowl, with mixer on low speed, beat butter with 1 cup sugar, occasionally scraping bowl with spatula, until blended. Beat in egg yolks and vanilla. Gradually beat in flour, baking powder, and salt. Shape dough into 2 balls, flatten slightly. Wrap in plastic wrap; refrigerate 1
hour or until firm enough to roll.

Roll out 1 ball of dough 1/8 inch thick. Use a round cookie cutter and cut as many as you can. In cup, beat egg whites slightly. Brush cookies with egg whites and sprinkle with some of remaining ¼ cup sugar. 

Repeat with other dough ball until all are ready. The second batch, do not sprinkle with sugar.

Before you bake, put ¼ to ½ teaspoon jam on cookies without sugar on them, then cover with the sugar topped cookies and press edges shut. Bake all cookies for 10 to 12 minutes until lightly brown. Transfer to rack to cool.

About 4 ½ dozen cookies.

SUBMIT 14 COOKIES ON A PLATE FOR JUDGING


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

Todd Schling - Auctioneer
Wednesday, August 15 immediately following Kiddie Parade on the Main Stage.

 

 

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