2018 Woodbury County Fair Fair Book 2018 | Page 40

40 Woodbury County Fair 51002 Dough made in bread machine then formed and baked in regular oven, loaf or rolls 51003 Any other, identify Section 512 – QUICK BREADS (1 regular loaf - 1 small loaf is recommended) 51106 Zucchini bread (loaf) 51101 Baking powder biscuits (3) 51102 Banana bread (loaf) 51107 Muffins (3) 51103 Fruit bread (loaf) 51108 Corn bread 51104 Nut bread (loaf) 51109 Any other (Identify) 51105 Pumpkin bread (loaf) Section 513 – CANDIES (Plate of 3 pieces) 51205 Toffee 51201 Caramels 51202 Divinity 51206 Peanut brittle 51203 Fudge 51207 Any other (Identify) 51204 Mints Section 514 – COOKIES & BARS (Plate of 3) 51311 Filled cookie 51301 Brownies, blonde 51302 Brownies, chocolate 51312 Fruit cookie 51303 Bar cookies 51313 Ginger cookie 51304 Lemon bars 51314 Icebox cookie 51305 Banana bars 51315 Oatmeal cookie 51306 Pumpkin bars 51316 Peanut butter cookie 51317 Snickerdoodle cookie 51307 Any other, bars 51308 Butter cookie 51318 Sugar Cookie 51309 Chocolate chip cookie 51319 Unbaked cookie 51310 Chocolate drop cookie 51320 Any other, cookie Section 515 – CAKES & CUPCAKES (3) **Frosting is ok for Cakes & Cupcakes** (Unless specified otherwise, cakes may be 8”x8”, 9”x9”, or 9”x13”) 51405 White 51401 Angel food (loaf or tube) 51402 Chocolate 51406 Fruit 51403 Spice 51407 Any other (Identify) 51404 Sponge Section 516 – DECORATED CAKES & COOKIES May be decorated form – only decoration will be judged. 51501 Decorated cake 51502 Decorated cupcake (3) 51503 Decorated cookie (3) Section 517 – CAKEPOP (3) 51601 Frosted 51602 Decorated 51603 Holiday Section 518 – PIE (with pastry) Entry procedure for pies must be completed on entry day as stated above. However, if the contestant wishes, the pie itself may be brought to the Food Department on Tuesday morning between 8 a.m. and 9 a.m. All pies must be double crust fruit pie. The pies may be in an 8” or 9” disposable pan. No crumb crust pies, egg fillings, or cream pies will be allowed. 51704 Peach 51701 Apple 51702 Berry 51705 Rhubarb 51703 Cherry 51706 Any other (identify) Section 519 – BAKING FOR A HEALTHY YOU The importance of low fat, low sodium, less sugar, gluten free and low cholesterol is on everyone’s mind. In this class, you enter the recipe along with the baked product. The recipe must be on a 3”x 5” card. Identify on the recipe if you have