Entry Book

Dept. 14 Home-Culinary Thursday Show

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DEPT 14 HOME - CULINARY
THURSDAY SHOW

 

THURSDAY SHOW

 

SUPERINTENDENTS: Linda Keiper, Chairman, (330) 769-2801; Cooking Assistant; Martha Vaughn, Maureen Hudak, Margaret Dreher, Linda Easton, Carol Lintner, Doris Seidel, Sandy Steidl, Nicole Telmanik, Faith Williams, Mary Williams.

 
Entries accepted from 9:00 a.m. to 12 p.m. Thurs. August 2
 
RULES: SEE DEPT. 13
 

THURSDAY YOUTH DIVISION
BAKED GOODS

 
Section A - YOUTH CUPCAKES - Iced, 6 on large disposible covered container, nothing should be touching the top of the cupcakes. (Regular size cupcakes only)
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Jr. Div. - Any, labeled
2. Teen Div.- Any, labeled
 
Section B - YOUTH COOKIES - 6 on a large large disposible plate covered with plastic wrap or plastic bag
PREMIUMS 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Jr. Div. Peanut Butter Drop 
2. Jr. Div. Bar Fancy
3. Jr. Div. Oatmeal Drop
4. Jr. Div. Brownies, Plain
5. Teen Div. Peanut Butter Drop 
6. Teen Div. Bar, Fancy
7. Teen Div. Oatmeal Drop
8. Teen Div. Brownies, Fancy

Section C - YOUTH PIES "TWO CRUST" - in disposable container covered
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASS:
1. Jr. Div. - Any, labeled
2. Teen Div. - Any, labeled 

BEST OF SHOW- YOUTH BAKING - $10 Certificate by CHARLES PFISTER, ORTHODONTIST, 698 E. WASHINGTON ST., MEDINA, OHIO 

THURSDAY ONLY

Section D - SPECIAL RECIPE CONTEST
PREMIUMS: 1st-$4 & Trophy;  2nd-$3; 3rd-$2; 4th-$1
RULES:
1. To be brought in Thursday, August 2, from 9 A.M. to 12 P.M.
2. Three pieces on a paper plate covered with saran wrap
3. Judging will be 1 P.M.
4. Trophy to be awarded, sponsored by Michael E. Kovack, Medina County Auditor

CLASS:
1. AMISH FRIED APPLE PIES (NEED 6 ON A PLATE)
       (NO SUBSTITUTIONS IN THE RECIPE) 
Ingredients:

Filling
2 Large apples, peeled, cored & diced
1/4 cup brown sugar
1 tsp. vanilla
2 tsp. cider
1/2 tsp. cinnamon
1 tsp. corn starch

Dough
2 cups flour, sifted
6 tbsp. butter
2 egg yolks
1/3 cup HOT milk
1/4 tsp. salt

Glaze
1 tsp. vanilla
2. tbsp. milk
1 cup powdered sugar
Vegetable or canola oil for frying

Instructions

1. To make the filling, combine the apples, brown sugar, cinnamon and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high and cook, stirring constantly until the mixture is thickened, about 3 minutes longer. Remove from the heat and set aside.

2. For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until it is in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stiring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper and knead it until it smooths out, about 1 minute.

3. Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges aren't sealing properly, wet them with a little water.

4. Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, you're ready to go.

5. Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from oil with a slotted spoon and place on paper towels to dry.

6. Repeat with remaining pies.

7. While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla and milk until smooth. It's best to glaze the pies while they are still warm. You can use a pastry brush to brush the glaze on one side then let it dry, flip them over and glaze the other side. You can also put two coats of glaze on for extra sweetness if you'd like but wait for the glaze to harden in between coats.

8. Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Leave them on a wire rack or pan. 

Section E - ONE CRUST PIES - in covered disposable container
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1.  Dutch Apple
2.  Any Other, labeled      
REFRIGERATED PIES - in covered disposable container
3. Banana Cream
4. Peanut Butter Cream
5. Any other, labeled

BEST OF SHOW - ONE CRUST PIES -  $10 certificate provided by 

Section F - CAKES - whole cake in disposable container, covered
PREMIUMS: 1st-$5; 2nd-$4; 3rd-$3; 4th-$2
CLASSES:
1. Angel Food 
2. Chiffon 
3. Chocolate Layer 
4. Banana Layer 
5. Vegetable Cake (tomato, carrot, etc) 
6.  Red Velvet
7. Coffee Cake (No Yeast)
8.  Coffee Cake (With Yeast)
9. Upside Down Cake (Any)
10. Spice Cake (Any)
11. Other—Labeled

BEST OF SHOW CAKES - $10 provided by Michael Kovack, MEDINA COUNTY AUDITOR, Medina, OH
 
Section G - COOKIES - 6 on a large disposable plate covered with plastic wrap or sealed plastic bag
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Rolled, any kind
2. Drop with fruit and/or nuts
3. Drop other than listed
4. Peanut Butter
5. Molassas
6. Cake mix based, bar, fancy
7. No Bake, labeled w/recipe
8. Brownies, fancy
9. Brownies, plain only
10. Chocolate Chip
11. Refrigerator
12. Filled Cookies, labeled
13. Snickerdoodle
14. Other than listed, labeled
BEST OF SHOW-COOKIES- $10 certificate by 

Section H - ETHNIC BREADS/DESSERTS -
NOTE: Please label entry with name of bread or dessert and country of origin. Place whole loaf of bread/dessert in disposable container or plastic bag.
PREMIUMS:  1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Ethnic Breads/Rolls
2. Ethnic Desserts

BEST OF SHOW—ETHNIC BREADS/DESSERTS—$10 provided by MICHAEL KOVACK, MEDINA COUNTY AUDITOR, MEDINA, OHIO
 
Section I - TWO-CRUST PIES - whole pie in disposable container ,covered
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Apple 
2. Peach 
3. Cherry
4. Non Berry (label item)
5. Any Berry
6. Man's Apple Pie (must be baked BY A MAN ONLY)
 BEST OF SHOW PIE $10 certificate 

Section J - CANDY - 6 pieces on disposable plate in plastic bag
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Chocolate Fudge, plain 
2. Peanut Butter Fudge, nuts 
3. Other Than Above
4. Mixed Plate with 4 varieties 

Section K - SNACKS - plastic, Qt. Ziploc bag and one sandwich bag for judging. Please attach recipe with each bag.
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES
1. Trail Mix 
2. Chex Party Mix 
3. Granola
4. Dog Treats (6 in a bag, judged on appearance) No sandwich bag needed for judges.
5. Dried Fruit (any)
6. Dried Jerky (any)
7. Hot/Spicy, labeled
BEST OF SHOW - CANDY,/SNACKS, $10 CERTIFICATE provided by 

Section L--GLUTEN FREE-Need recipe and labeled item in disposable bag or container
PREMIUMS: 1st-$4; 2nd-$3; 3rd-$2; 4th-$1
CLASSES:
1. Cookies (6 on disposable plate)
2. Pie, any (whole) 
3. Cake, any (whole)
4. Bread, any (whole)
BEST OF SHOW-GLUTEN FREE- $10 certificate 

Section M--CHEESE (1oz. sample, labeled in 6 oz. sealed container for auction)
PREMIUMS: 1st-$8; 2nd-$6; 3rd-$5; 4th-$4
1. Any variety (must use pasteurized milk)

BEST OF SHOW-CHEESE- $25 certificate by 

Section N-HUMMUS (1 oz. sample for judging, labeled)
PREMIUMS: 1st-$5; 2nd-$4; 3rd-$3; 4th-$2
CLASS:
1. Hummus, any variety
BEST OF SHOW HUMMUS- $20 certificate by JANET GOMMEL, SEVILLE, OHIO