1. Read General Rules (S=Senior:60 yrs.& above)
2. All entries (except cakes and pies) must be placed on a paper or styrofoam plate or cardboard which is about one inch larger than the exhibit. The plain cardboard must be covered with foil or waxed paper. Place exhibits in food plastic bags (without holes) and fasten with twist ties. Artisan or crusty breads can have holes in bag or food type paper bag. All pies, cheesecakes, breads, quick breads must be baked in standard size pans 8”,9”, 10”. No items baked in mini-pans.
3. Cakes only may be made from a commercial mix or your favorite recipe. No biscuit, muffin, or brownie mix and no frozen or refrigerator commercial pie crust or dough can be used, in any form as part of the recipe.
4. Cream cheese icing or filling IS acceptable. If these products are used it must be specified on entry card and verbally to clerk at time of entry. Product must be kept cold until time of entry.
5. There is no limit to the number of entries per food class. Each entry must be a different recipe. All classes require a recipe. Attach recipe to the entry card on the outside of the exhibit. Please no name on the recipe card. Include icing recipe.
6. Any product that has been prepared in the microwave, please put “microwave” on the entry card.
7. Pies, desserts & cheesecakes must be in disposable pans. They must be covered and placed in a large food plastic bag for exhibit or a disposable container which covers the entire exhibit.
8. A bake sale will be held following judging. All non-perishable food items that place 1st, 2nd, and 3rd, will be sold. Food Preservation not included. Proceeds will go to the Barton Co. Fair Assn. Scholarship Fund.
9. A portion of each exhibit will be left for display. Items not being sold can be picked up after foods judging has been completed, until 9pm on the day of judging.
109- Cookie Collection on a decorated plate with seasonal theme. 3 of each cookie, must include cookies from 3 different recipes (9 cookies) Judging criteria 75% cookies/25% decorations
~*~Special Award 1st place $15.00, 2nd $ 10.0 3rd, $5.00
Drop, Bar or Molded cookies
110S - Bar cookies, 4 bars
110A- Bar cookies, 4 bars
110Y- Bar cookies, 4 bars
~*~Special Award for best cookie from 110 classes $10.00
111S- Drop cookies, 4 cookies
111A- Drop cookies, 4 cookies
111Y- Drop cookies, 4 cookies
~*~Special Award for best cookies from 111 classes $10.00
112S- Molded or shaped, 4 cookies
112A- Molded or shaped cookies, 4 cookies
112Y- Molded or shaped cookies, 4 cookies
~*~Special Award for best cookie from 112 classes $10.00
SPECIAL AWARDS FROM
JOYCE BESTHORN MEMORIAL
120A- Layer cake, frosted
120Y- Layer cake, frosted
121A- Bundt cake, frosted or unfrosted
121Y- Bundt cake, frosted or unfrosted
123A- Foam cake, unfrosted
123Y- Foam cake, unfrosted
124Y- Decorated Cupcakes- 4 individual cupcakes. Keep cupcakes in wrappers.
~*~Special Award for best overall cake: $25.00
126Y – Snack Mix Exhibit should be one cup of the mix in a quart size zipper lock bag.
It will be judged on originality, taste and overall appearance.
~*~Special Award 1st place $10.00
130 - One crust, all kinds (can include custard, pecan, dutch)
131 – One crust cream pie
132 – Two crust, all kinds
~*~Special Award best overall pie $25.00
140 – muffins, biscuits, scones - any kind (4 of one variety on a plate)
142 – coffee cake
~*~Special Award – best overall quick bread loaf $10.00
150- Loaf of white bread
151- Loaf of whole wheat or rye
152- Loaf of Artisan Bread (foccacia, sourdough, ciabatta)
153- Yeast Rolls, (Ex: dinner rolls, bread sticks, pretzels, kolaches, etc), 4 each
154- Cinnamon Rolls-Sticky Buns, Caramel Rolls , 4 each
155 - Specialty bread, sweet or savory (with a seasonal or holiday shape)
156 - Bread Machine Loaf, loaf can be baked in bread machine or oven.
~*~Special Award for each of the following
classes: 150, 151, 152, 153, 154, 155, 156.
Joyce Besthorn Memorial Award - 1st 15.00 2nd 10.00 3rd $5.00
Red Star Yeast Award 2nd and 3rd place class 151
Hudson Cream Flour Award – sponsor by Stafford Flour Mill - Loaf of bread which is made with Hudson Cream Flour (must be noted on recipe)
Class 150 1st $25.00 2nd $15.00 and 3rd $10.00
Class 151 1st $25.00 2nd $15.00 and 3rd $10.00
BARTON COUNTY “FAIR THEME CHOICE” FOOD BASKET
TC-11 - Decorated Baskets/Container with a Seasonal Theme. Be Creative! ex. picnic, Easter, Christmas, etc. Attach a 3x5 card stating who the basket belongs to, and a short story about it.
Must contain at least 3 different non-perishable food items. Can be “left-over’s” from other exhibits. Any size bread, cakes, cookies, pies as long as they fit in the basket/container. Food items should be wrapped in clear plastic. Basket will be judged for overall eye appeal of arrangement, food appearance, use of theme, and variety of food. Food will not be tasted. Recipes of food items will should be displayed in a creative and decorative manner and attached to exhibit. Group or single exhibitor entry.
KANSAS SOYBEAN COMMISSION
$250 in prizes
1. Any entry in this contest must contain 1 or more of the following: ¼ cup soy flour, ½ cup soy milk, ¼ cup soy vegetable oil.
2. All classes require a recipe with the brand or source of the soybean product noted on the recipe card. Follow Foods, General Rules
Possible recipe sources: www.kansassoybeans.com or www.soyfoods.com
3. Soy flour, milk and vegetable oil are readily available at most local food markets & health foods stores.
4. Winning recipes may be used for promotion and will become the property of the Kansas Soybean Commission.
Cookie entry must include 4 cookies; snack must include 1 cup snack mix or 4 pieces.
170A Quick Bread with soy product
170Y Quick Bread with soy product
171 Yeast Bread with soy product
172 Cookie or Snack with soy product
~*~Special Award 1st $25, 2nd $15, 3rd $10, in each class Best of Show (best exhibit overall) $50
COMMISSIONER’S COOKIE JAR
1. A one-gallon wide mouth jar filled with fancy assorted cookies.
2. Jar should be attractively decorated using a seasonal theme.
3. Fill jar with not less than 5 different kinds of cookies from different batters and dough.
Each cookie should be wrapped separately in clear
4. Bring one of each type cookie in a covered flat box with each cookie individually identified
& wrapped in plastic wrap, so that judges will not need to open the jar. Boxes of cookies will not be returned. Recipes needed for each type of cookie.
5. The jar will be judged 50% for decoration and 50% cookies.
6. The winning Cookie jar will be presented to the County Commissioners by the exhibitor during the sale of champions.
180 - Cookie Jar
~*~Special Award 1st place $25 sponsored by Barton Co. Fair Association
Seasonal Themed Table Place Setting
185 - Table place setting - One place setting which uses a seasonal or holiday theme. This exhibit should be no larger than the size of a standard placement. All materials need to be either plastic and/or paper. Cups/plates should be secured to the placemat so they will not blow away. Entry should have a 3 x 5 card which describes your theme.
1. Read general rules.
2. Exhibits must have been prepared within the last 12 months.
3. Recommended method of processing must be used. Canning method used should be stated on entry card. Open kettle processed fruits and vegetables will not be accepted. Pickles and jellies, sweet spreads that contain fruit peel or pulp must be finished by the water bath process.
4 . There are no limits to the number of entries you may have.
5. Exhibits must be in standard jelly glasses, half-
pint, pint, pint and one-half, or quart jars. Must be clean and sealed, no paraffin.
6. Jars will be judged on appearance and proper canning method used for preserving the product.
7. Each exhibitor must exhibit two jars of the like product. Example: 2 jars dill pickles from the same recipe. Both jars must be left for exhibit until check-out.
Label each jar with a sticker containing the name of the product and the date the product was canned
190- Pickled, cucumbers
191- Canned vegetables & vegetable juice
192- Canned fruit
193A- Canned jams and jellies
193Y- Canned jams and jellies