Baked Goods

Department 3 – Division 1

Cakes and Pies Premiums: 1st-$10 , 2nd-$8, 3rd-$6

Other Categories: 1st-$3 ,2nd-$2 ,3rd-$1

Class 1 – Breads
Lots:

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

Class 2 – Biscuits
Lots:

  1. Buttermilk (3 each)
  2. Sweet Milk (3 each)
  3. Dinner Rolls (3 each)

Class 3 – Cakes
Lots:

  1. Chocolate Frosted Layer
  2. Pound Cake (flavored)
  3. Yellow Cake with Caramel Icing
  4. White Coconut
  5. Decorated cupcakes (3)

Class 4 – Cookies
Lots:

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

Class 5 – Pies (Double, Lattice, Single Crust)
Lots:

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

Class 6 – Muffins
Lots:

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

Class 7– Miscellaneous
Lots:

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

Winner of Best of Show 2019 Baked Goods Adults:

Cherry Pie made by Sue Henry

Class 8– Youth Division
Lots:

  1. Cornmeal Muffins (3 each)
  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 (3 each)
  10. Chocolate Cake – Frosted
  11. Sweet Loaf Bread
  12. Fruit Pie (apple, peach, or cherry)
  13. Miscellaneous
    Best of Show – Rosette

Winner of Best Of Show 2019 Baked Goods Youth:

Chocolate Chip Cookies made by Tucker Reinhart 

  • EnterEntries: Monday July 19, 2021 from 9 a.m.-NOON.
  • Entries can be picked up on Monday July 19, 2021 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 Class 7 Lot 2)
  • 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.