Department 3 – Division 1

Cakes and Pies: 1st-$5 2nd-$3 3rd-$2
Other Categories: 1st-$3 2nd-$2 3rd-$1

Class 1 – Breads
Lot

  1. Yeast Loaf Bread
  2. Sweet Loaf Bread (pumpkin, banana, etc.)

 

Class 2 – Biscuits
Lot

  1. Buttermilk

    2015 Pie Entry

  2. Sweet Milk
  3. Dinner Rolls

 

Class 3 – Cakes
Lot

  1. Chocolate Frosted Layer
  2. Pound Cake (flavored)
  3. Yellow Cake with Carmel Icing
  4. White Coconut
  5. Angel Food

 

Class 4 – Cookies
Lot

  1. Brownies
  2. Chocolate
  3. Oatmeal
  4. Peanut Butter
  5. Sugar
  6. Chocolate Chip
  7. Bar Cookie

 

Class 5 – Pies (Double, Lattice, Single Crust)
Lot

  1. Cherry
  2. Apple (fresh)
  3. Pumpkin
  4. Pecan
  5. Chess

 

Class 6 – Muffins
Lot

  1. Cornbread
  2. Cornbread Variations
  3. Sweet (blueberry,cranberry, etc.)

 

Class 7 – Miscellaneous
Lot

  1. Any Other Baked Item
  2. Cake Mix Base Creation
  3. Best of Show – Rosette

Class 8 – Youth Division
Lot

  1. Cornmeal Muffins
  2. Biscuits (3 each)
  3. Yeast Item
  4. Brownies (3 each)
  5. Chocolate Chip Cookies (3 each)
  6. Oatmeal Cookies (3 each)
  7. Peanut Butter Cookies (3 each)
  8. Sugar Cookies (3 each)
  9. No Bake Cookies, Novacks, Chocolate
  10. White Cake
  11. Chocolate Cake – Frosted
  12. Sweet Loaf Bread
  13. Fruit Pie (apple, peach, or cherry)
  14. Miscellaneous
    Best of Show – Rosette

 

  • Enter Entries: Monday, July 10th from 9a.m.-NOON.
  • Entries can be picked up on Monday, July 10th after 5p.m. A sample of entries will be kept for the Fair display. Fair Committee will dispose of all items not picked up.
  • Paper plates, covered cardboard, and disposable pie pans are recommended, glass dishes will be accepted. The Fair Committee cannot be held responsible stolen or broken dishes, plates, or containers.
  • All entries must be homemade. NO prepared pie crusts or any type of mixes are to be used (except Class7,Lot2)
  • Judging will be on appearance, texture, uniform of color, size, and flavor.
  • Only one(1) entry per lot, per exhibitor may be entered and the person submitting an entry must be the baker.
  • Youth entries must submit their recipes
  • Adults and Youth will be judged separately.
  • Premium checks MUST be cashed within 30 days.