Chief Steward: Narelle Zischke: Phone: (07) 4698 8204
Entries close Monday 13th March 2023 with the Secretary PO Box 91 Oakey 4401.
All exhibits to be delivered to the main entry door of pavilion at Oakey Showgrounds, between 8am and 9am on Friday 17 March 2023 for judging.
Deliver cooking in containers ready to be plated on white paper plates provided. No bags please.
Judging begins at 10am.
Stewards and Assistants only in pavilion on Judging Day. Thank you for your co-operation. No entries received after 9am. All perishables to be collected after 4.00pm on Saturday 18 March 2023.
ENTRY FEE: 50c PRIZE MONEY: FIRST $3.00; SECOND $2.00 (unless otherwise stated).
CHAMPION COOKERY EXHIBIT OF SHOW Trophy donated by Q.C.W.A. Oakey Branch. Exhibitor gaining the highest number of prize points in Open Classes will receive a prize donated by The Oakey Pharmacy. Points allotted for aggregate prizes calculated 2 points for first; 1 point for second.
Class 3301 Plate of Six Plain Scones
Class 3302 Plate of Six Pumpkin Scones
Class 3303 Plate of Six Pikelets
Class 3304 Plate of Six Muffins name variety, no papers
Class 3305 Plate of Six Patty Cakes no papers, lightly iced
Class 3306 Tea Cake, round tin 20cm, cinnamon and sugar topping
Class 3307 Health Loaf
1 cup bran cereal 1 & 1/4 cups milk
3/4 cup sugar 3/4 cup chopped dried apricots
3/4 cup sultanas 1 & 1/2 cups SR flour
Method: Mix bran, dried fruit, sugar and milk together in bowl. Let stand for two hours or, if you prefer, overnight. Sift flour and add to the soaking mixture, stirring well. Place mixture in a greased and lined bar tin 21cm x 11cm. Bake in moderate oven 1 hour.
Class 3308 Date Roll, not in bar tin
Class 3309 Butter Bar Cake, tin 21cm x 11cm, iced on top only
Class 3310 Peach Blossom Cake, bar tin 21cm x 11cm, iced on top delicate pink
Class 3311 Kentish Cake, bar tin 21cm x 11cm, chocolate icing on top only
Class 3312 Orange Cake, bar tin 21cm x 11cm, iced on top only
Class 3313 Carrot cake, round tin 20cm, iced on top only
1 cup sugar 1 1/4 teaspoons baking powder
3/4 cup cooking oil 1 1/2 teaspoons cinnamon
3 eggs 1 1/2 cups plain flour
1/4 teaspoon salt 1 teaspoon vanilla
1 1/4 teaspoons Bi.Carb Soda 2 cups grated carrot
Method: Beat eggs with salt. Add sugar, then oil. Stir in dry ingredients. Lastly fold in carrots. Bake in a greased 8 inch (20 cm) tin. Cook in a moderate oven for approx. 1 hour. When cold, ice with a butter icing (for show work).
Class 3314 Banana Cake, 20cm round tin, uniced
Class 3315 Coffee Cake, bar tin 21cm x 11 cm
8 oz. SR flour 1 teaspoon vanilla
Pinch salt 2 eggs
7 oz. castor sugar 4 oz. soft butter or margarine
1/2 cup milk 1/2 cup chopped walnuts
2 tablespoons coffee essence
Method: Beat all ingredients together for 4 minutes. Add walnuts by hand. Cook at 375 degrees Fahrenheit for 35 - 40 minutes. Ice on top only
Class 3316 Sponge Sandwich to be joined with fine line icing, dusted on top
Class 3317 Chocolate Cake, round 20cm tin, chocolate icing on top only
Class 3318 Sultana Cake, round tin 20 cm
Class 3319 Chocolate Bar Cake, tin 21cm x 11 cm, chocolate icing on top only
Class 3320 Lemon Cake, 20 cm round tin
1 cup caster sugar 1 rounded tablespoon cornflour
2 eggs 1/2 cup milk
125 grams butter 1 tablespoon grated lemon rind
1 1/2 cups Self Raising flour
Method: Sift flour and cornflour. Add sugar and lemon rind. Stir in soft butter, beaten egg and milk. Beat well for five minutes. Spoon into 20 cm or 8 inch round cake tin. Bake in moderate oven for 40 minutes. Cool and ice with lemon flavoured icing.
Class 3321 Pumpkin Fruit Cake, square tin 20cm
6 oz. butter 1 cup sugar
1 tablespoon syrup 2 eggs
1 cup mashed pumpkin 1 tablespoon sherry
1 teaspoon baking powder 1 lb. mixed fruit
1 teaspoon mixed spice Pinch salt
Few drops lemon essence 2 cups flour
Method: Cream butter & sugar; add eggs one at a time. Add essence, syrup, pumpkin, flour & lastly fruit. Bake 325 F (160 C) for 1 hour. Reduce to 300 F (150 C) till cooked approximately 2.5 hours.
Class 3322 Boiled Fruit Cake round tin 20 cm
Class 3323 Rich Fruit Cake 20cm square tin
PRIZES: FIRST $15; SECOND $10
Sponsored by Show President Mrs Judy Byers
The winner of this class is eligible to compete in the Darling Downs Sub Chamber Final, held at Warwick Showgrounds on Saturday 27th May 2023. DDSC final requires a 250g cake. State Finals will be at the Brisbane Royal Show in August, and entries must be 500g.
Class 3324 Rich Plum Pudding, boiled in cloth
PRIZES: FIRST $4; SECOND $2
Class 3325 Steamed Plum Pudding
Class 3326 Plate of Chocolate Slices (six)
Class 3327 Plate of Raspberry Slices (six)
Class 3328 Plain Shortbread, round, marked into eight
Class 3329 Plate of Coconut Biscuits (six)
Class 3330 Plate of Chocolate Chip Cookies, rolled and pressed with fork (six)
Class 3331 Plate of Jam Drops (six)
Class 3332 Plate of Anzac Biscuits (six)
Class 3333 Plate of Chocolate Fudge (six)
Class 3334 Plate of Marshmallows (six)
Class 3335 Plate of Coconut Ice (six)
Class 3336 Novelty Iced Cake
HIGH SCHOOL SECTION
The Exhibitor gaining the highest number of points in classes 3337 to 3349 inclusive
will be awarded a sash and prize donated by Narelle Zischke .
Class 3337 Six Plain Scones
Class 3338 Six Pikelets
Class 3339 Six Patty Cakes - in papers - lightly iced - not decorated
Class 3340 Six Anzac Biscuits
Class 3341 Plate of six Jam Drops
Class 3342 Plate of six Chocolate Slices
Class 3343 Chocolate Cake - bar tin 21cm x 11cm – iced on top only
Class 3344 Tea Cake - cinnamon and sugar topping – 20cm round tin
Class 3345 Orange Cake - bar tin 21cm x 11cm - iced on top only
Class 3346 Carrot Cake - iced on top only – 20 cm round tin
Class 3347 Plate of six Marshmallows
Class 3348 Plate of six Home Moulded Mixed Chocolates
Class 3349 Novelty Iced Cake Prizes: First $5; Second $3
PRIMARY SCHOOL AND UNDER SECTION
The Exhibitor gaining the highest number of points in classes 3350 to 3361 inclusive
will be awarded a sash and prize donated by Jeanette Ziebell .
Prizes sponsored by The Oakey Pharmacy. First $3.00; Second $2.00; Third $1.00. All Entrants in Classes 3350 to 3361 receive a gift from the New Hope Group.
Class 3350 Six Patty Cakes - in papers - pale pink icing
Class 3351 Plate of Six Jam Drops
Class 3352 Plate of Six Chocolate Slices
Recipe for Chocolate Slice:
Ingredients: 1 1/4 cups SR Flour, 2 tablespoons Cocoa, 3/4 cup Coconut, 1/2 cup Castor Sugar, 120g Butter, 1 Egg.
Method: Mix dry ingredients together, melt butter, beat egg well. Add butter and egg to dry ingredients and mix well. Press into slice tray and bake at 350 degrees for 15 minutes. When cool, ice with chocolate icing and cut into 5 x 5cm squares.
Class 3353 Three Gingerbread Men
Class 3354 Chocolate bar cake, 21cm x 11cm - iced on top only
Class 3355 Plate of Six Home Moulded Mixed Chocolates
Class 3356 Plate of Six Decorated Arrowroot Biscuits
Class 3357 Six Pikelets
Class 3358 Plate of Four Decorated Cupcakes - 8 Years & Under
Class 3359 Plate of Three Decorated Arrowroot Biscuits - 8 Years & Under
Class 3360 Plate of Four Chocolate Crackles, in papers – 8 Years & Under
Class 3361 Plate of Three Decorated Arrowroot Biscuits – Kindy & Prep Only
Junior Champion Cookery Exhibit (from classes 3337 - 3361) will be awarded a sash and prize donated by Narelle Zischke
The Exhibitor gaining the highest number of points in classes 3362 to 3367 inclusive will be awarded a Special Prize. Mens Section sponsored by Noel & Leanne Schilf.
PRIZES: First $3, Second $2.
Class 3362 Six Plain Scones
Class 3363 Butter Cake, bar tin size 21cm x 11cm, iced on top only
Class 3364 Six pikelets
Class 3365 Six Anzac Biscuits
Class 3366 Boiled Fruit Cake, 20cm round tin
Class 3367 Chocolate Cake, 20cm round tin, chocolate icing on top only