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 17, 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 8:30 p.m. 
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: “Miles of Smiles at the Pemberville Free Fiar”

Cakes
Chocolate
Lemon

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 -
Butter Pecan Turtle Cookies
See recipe below


CHILDREN’S CATEGORIES:
Ages 12 and under

Decorated Cupcakes (8 per plate)
Theme: “Miles of Smiles at the Pemberville Free Fair”

Cookies (14 per plate)
Rice Krispie Squares
No Bake

Frosted Cookies (14 per plate)

 

Chairman’s Choice Recipe 

Butter pecan Turtle Cookies
Crust:
2 cups flour
1 cup firmly packed brown sugar
1/2 cup softened butter

Caramel Layer:
2/3 cup butter
1/2 cup packed brown sugar

I cup pecan halves

1 cup milk chocolate chips

Heat over to 350 degrees. In large bowl, combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until mixed and particles are fine. Pat firmly into ungreased 13x9 pan. Sprinkle pe-
cans evenly over unbaked crust.

Prepare caramel layer: in heavy one quart sauce pan, combine brown sugar and butter. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1/2 to one minute stirring constantly.
Pour caramel layer evenly over pecans and crust.

Bake for 18-22 minutes until entire caramel layer is bubbly and crust is golden brown. Remove from oven and immediately sprinkle with chocolate chips. Swirl chips as they melt for marble effect. Cool and cut into 3-
4 dozen bars.



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 17 - 8:30 p.m.

 

 

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