Chief Steward: Narelle Zischke: Phone: (07) 4698 8204
Entries close Monday 9th March 2020 with the Secretary PO Box 91 Oakey 4401.
All exhibits to be delivered to the main entry door only of Greenwood Hall at Oakey Showgrounds, between 8am and 9am on Friday 13 March 2020 for judging.
Deliver cooking in containers ready to be plated on white paper plates provided. No bags please. Judging begins at 10am.
Stewards & Assistants Only In Greenwood Hall on Judging Day. Thank you for your co-operation. No entries received after 9am. All perishables to be collected after 5.00pm on Saturday 14 March 2020.
ENTRY FEE: 50c PRIZE MONEY: FIRST $3.00; SECOND $2.00 (unless otherwise stated).
Cookery exhibits are glass covered. 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 the Gordon Memorial Trophy donated by Mrs Jenny Gordon. Points allotted for aggregate trophies calculated 2 points for first; 1 point for second.
Class 1 Plate of Six Plain Scones
Class 2 Plate of Six Pumpkin Scones
Class 3 Plate of Six Pikelets
Class 4 Plate of Six Muffins name variety, no papers
Class 5 Plate of Six Patty Cakes no papers, lightly iced
Class 6 Tea Cake, round tin 20cm, cinnamon and sugar topping
Class 7 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 8 Date Roll, not in bar tin
Class 9 Butter Bar Cake, tin 21cm x 11cm, iced on top only
Class 10 Peach Blossom Cake, bar tin 21cm x 11cm, iced on top delicate pink
Class 11 Kentish Cake, bar tin 21cm x 11cm, chocolate icing on top only
Class 12 Orange Cake, bar tin 21cm x 11cm, iced on top only
Class 13 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 14 Banana Cake, 20cm round tin, uniced
Class 15 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 16 Sponge Sandwich to be joined with fine line icing, dusted on top
Class 17 Chocolate Cake, round 20cm tin, chocolate icing on top only
Class 18 Sultana Cake, round tin 20 cm
Class 19 Chocolate Bar Cake, tin 21cm x 11 cm, chocolate icing on top only
Class 20 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 21 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 22 Boiled Fruit Cake round tin 20 cm
Class 23 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 Pittsworth Showgrounds on Saturday 16th May 2020. DDSC final requires a 250g cake. State Finals will be at the Brisbane Royal Show in August, and entries must be 500g.
Class 24 Rich Plum Pudding, boiled in cloth
PRIZES: FIRST $4; SECOND $2
Class 25 Steamed Plum Pudding
Class 26 Plate of Chocolate Slices (six)
Class 27 Plate of Raspberry Slices (six)
Class 28 Plain Shortbread, round, marked into eight
Class 29 Plate of Coconut Biscuits (six)
Class 30 Plate of Chocolate Chip Cookies, rolled and pressed with fork (six)
Class 31 Plate of Jam Drops (six)
Class 32 Plate of Anzac Biscuits(six)
Class 33 Plate of Chocolate Fudge (six)
Class 34 Plate of Marshmallows (six)
Class 35 Plate of Coconut Ice (six)
Class 36 Novelty Iced Cake
HIGH SCHOOL SECTION
The Exhibitor gaining the highest number of points in classes 37 to 49 inclusive will be awarded a sash and prize donated by Narelle Zischke .
Class 37 Six Plain Scones
Class 38 Six Pikelets
Class 39 Six Patty Cakes - in papers - lightly iced - not decorated
Class 40 Six Anzac Biscuits
Class 41 Plate of six Jam Drops
Class 42 Plate of six Chocolate Slices
Class 43 Chocolate Cake - bar tin 21cm x 11cm – iced on top only
Class 44 Tea Cake - cinnamon and sugar topping – 20cm round tin
Class 45 Orange Cake - bar tin 21cm x 11cm - iced on top only
Class 46 Carrot Cake - iced on top only – 20 cm round tin
Class 47 Plate of six Marshmallows
Class 48 Plate of six Home Moulded Mixed Chocolates
Class 49 Novelty Iced Cake
PRIZES: FIRST $5; SECOND $3
PRIMARY SCHOOL AND UNDER SECTION
The Exhibitor gaining the highest number of points in classes 50 to 61 inclusive will be awarded a sash and prize donated by Narelle Zischke .
Prizes sponsored by Heritage Bank Oakey. First $3.00; Second $2.00; Third $1.00. All Entrants in Classes 50 to 61 receive a gift from Heritage Bank Oakey.
Class 50 Six Patty Cakes - in papers - pale pink icing
Class 51 Plate of Six Jam Drops
Class 52 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.
Class 53 Three Gingerbread Men
Class 54 Chocolate bar cake, 21cm x 11cm - iced on top only
Class 55 Plate of six Home Moulded Mixed Chocolates
Class 56 Plate of six Decorated Arrowroot Biscuits
Class 57 Six Pikelets
Class 58 Plate of Four Decorated Cupcakes - 8 Years & Under
Class 59 Plate of Three Decorated Arrowroot Biscuits - 8 Years & Under
Class 60 Plate of Four Chocolate Crackles, in papers – 8 Years & Under
Class 61 Plate of Three Decorated Arrowroot Biscuits – Kindy & Prep Only
The Exhibitor gaining the highest number of points in classes 62 to 67 inclusive will be awarded a Special Prize. Mens Section sponsored by Noel & Leanne Schilf.
PRIZES: First $3, Second $2.
Class 62 Six Plain Scones
Class 63 Butter Cake, bar tin size 21cm x 11cm, iced on top only
Class 64 Six pikelets
Class 65 Six Anzac Biscuits
Class 66 Boiled Fruit Cake, 20cm round tin
Class 67 Chocolate Cake, 20cm round tin, chocolate icing on top only