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«Creative Activities 2016 Rules & Premiums The Creative Activities Kitchen and this premium book are proudly presented by Gold Medal Flour. ...»

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EGG CAKES No icing. Angel food, chiffon and sponge cakes entered with topside up, as seen in pan. Enclose in a plastic bag or disposable container. Must be delivered on 8 in. or 9 in. rounds (available at bakeries). No commercial mixes.

1035 Angel food, white

1036 Chiffon

1037 Chocolate chiffon

1038 Sponge

1039 Sweepstakes, egg cakes (do not enter)

Creative Activities Rules & Premium Book 2016 CUPCAKES Submit four (4) cupcakes, any flavor, regular-size. No toppings of fresh fruit, canned fruit or live flowers will be accepted. Enclose in a plastic bag or disposable container. No commercial mixes.

1040 Decorated cupcakes

CAKES WITH FAT OR COOKING OIL May be iced, glazed or drizzled, except in classes 1045-1047. No split layers except class 1041. Label flavor of cake. No cheese-based, whipped cream, or meringue icing, holiday fruitcakes or cheesecakes. Must be boxed and delivered on 8 in. or 9 in. rounds or squares (available at bakeries) except class 1045. No commercial mixes.

1041 Three (3) or more layers, 8 or 9 in., any flavor

1042 White (with egg whites), 8 or 9 in. two-layer cake

1043 Chocolate, 8 or 9 in. two-layer cake

1044 German chocolate, 8 or 9 in. two-layer cake

1045 Pound or loaf, no additions or topping

1046 Light bundt, no marble, no topping

1047 Dark bundt, no marble, no topping

1048 Vegetable or fruit type (list variety), single layer 8 or 9 in. round or square

1049 Sweepstakes, cakes with fat or cooking oil (do not enter)

1050 Grand cake sweepstakes (awarded to best cake of the fair) (do not enter)

SP1052: The Minnesota Chapter of Les Dames d’Escoffier International (www.ldei.org) will award $100 and rosette to the grand cake sweepstakes winner (class 1050). Prize money to be included in the fair check.

COOKIES AND BARS Four (4) cookies or four (4) bars are required in each class. Enclose in plastic bag, on a disposable plate or disposable container. No cheese-based icing. Maximum size of three (3) inches diameter per cookie, except class 1057 and 1058.

1053 Chocolate chip cookie, no fruits or nuts

1054 Chocolate chip cookie, with nuts, no fruit

1055 Chocolate chip cookie, with oatmeal

1056 Thumbprint

1057 Light, rolled flat, no frosting

1058 Dark, rolled flat, no frosting

1059 Ice box

1060 Ball type, not flattened before baking

1061 Light, drop

1062 Dark drop

1063 Peanut butter, no additions

1064 Filled, no “thumbprint”

1065 Light, ball type, flattened before baking

1066 Dark, ball type, flattened before baking

1067 Oatmeal, no fruit, nuts, chips or icing

1068 Decorated holiday cookie

1069 Bars, cake-type, with or without topping

1070 Bars, layered (no lemon)

1071 Brownies, plain, no frosting

1072 Chocolate brownies with nuts, chips and/or frosting

1073 Sweepstakes cookies and bars (do not enter)

–  –  –

SP1077 C & H SUGAR SPECIAL AWARD FOR COOKIES AND BARS

Do not make an entry under this class number. Awards are based on cumulative points in cookie category.

Exhibitor may enter contest by picking up C & H Sugar Entry Labels at the front desk when bringing in entries for judging. The exhibitor earning the most total points for all entries made with C & H Sugar and bearing the official C & H Sugar Entry Labels in the cookie categories will be the winner. Total points will be based on four points for a 1st place, three points for a 2nd place, two points for a 3rd place, and one point for a 4th place.

1st prize: Coupons worth 25 lbs. of sugar 2nd Prize: Coupons worth 20 lbs. of sugar 3rd Prize: Coupons worth 15 lbs. of sugar.

COOKIE RECIPE CHALLENGE Prepare the following recipe exactly as printed (no additions or substitutions). Enter four (4) cookies on a disposable plate in a plastic bag or disposable container.

Crisp Oatmeal Cookies ¾ cup sugar ¼ cup firmly packed brown sugar ½ cup butter, softened ½ teaspoon vanilla 1 egg ¾ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon cinnamon ¼ teaspoon salt 1 ½ cups quick-cooking rolled oats ½ cup dried cranberries Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats and dried cranberries.

Drop dough by rounded teaspoonfuls 2 inches apart on sprayed cookie sheets Bake at 375°F for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Yield: 36 cookies 1078 Cookie recipe challenge ages 14-19

1079 Cookie recipe challenge ages 20-39

1080 Cookie recipe challenge ages 40-59

1081 Cookie recipe challenge ages 60 and over

JUDGING CRITERIA FOR PIES

Appearance, color

Texture, internal appearance

Flavor, aroma

PIES Fillings and crust must be made from scratch. No frozen or packaged pastry, no prepared pie filling. No eggs or custards. Use disposable pan. Glass plates may be used, but will not be returned. Enclosed in box or plastic bag.

1082 Apple

1083 Mixed fruit





1084 Peach

1085 Sweepstakes, pies (do not enter)

Creative Activities Rules & Premium Book 2016

SP1086: The American Pie Council, Lake Forest, Ill., will award a lifetime membership ($40 value) and a cookbook, America’s Best Pies to the sweepstakes winner in the pie division (class 1085). Please check their website at www.piecouncil.org for information on the National Pie Championships.

SP1087: The Peterson Memorial will award a rosette in memory of Alice H. Peterson, and in recognition of all bakers dedicating the time to make homemade pie crusts with fresh fillings, to first prize winners in class 1082-1084.

SP1088: Braham Pie Day of Braham, Minn., the “Homemade Pie Capital of Minnesota”, will award $50 to the sweepstakes winner in the pie division.

ETHNIC BAKING Only baked or fried products accepted. No pudding or whipped cream. No fruit or fresh flowers on top. Entries must be submitted with 1) RECIPE typed on 8 1/2 x 11 in. sheet of paper; 2) name of recipe with all ingredients listed with measurements, preparation instructions, and baking time; 3) Country of origin, 4) Entry number and class number. Points will be deducted for incomplete recipe. Submit cakes on 9 or 12 in. cardboard round. Enclose in a plastic bag on a disposable plate.

1090 Cookies (4)

1091 Bread.

1092 Crisp bread or crackers.

1093 Cake

1094 Not otherwise specified (NOS), such as rosettes, lefse, baklava

1095 Sweepstakes, ethnic baking (do not enter)

SP1096: The American Swedish Institute, Minneapolis, Minn., will award 2 passes to the ASI Museum and a $25 gift certificate to the ASI Museum Shop for judge’s choice of “Best Ethnic Baking” in classes 1090-1094 (combined).

SP1097: $20 will be awarded to the winner of the ethnic baking sweepstakes in memory of Catherine Hanley, author of Blue Ribbon Winners - America’s Best State Fair Recipes, by her family.

GLUTEN-FREE BAKING EVENT

Gluten free baking is for people with Celiac Disease, a genetic disorder that prevents absorption of nutrients if certain grains are ingested. Create bread, snacks, cookies or bars, or cake without using wheat, barley, rye or oats, or any derivative of these grains (unless certified gluten free). Purchased flour blends are acceptable.

NO COMMERCIAL MIXES; i.e. cake, bread, cookie, or bar mixes.

–  –  –

l Registration is required. Entries in this class must be registered by 4:30 p.m. Tuesday, Aug. 9.

l Important: Entries in this class must be delivered between 10 a.m.-1 p.m. Saturday, Aug. 20. Entries should arrive in a disposable container, containers will not be returned. Follow instructions on page 34 for baked products rules.

l Recipes must accompany each entry to ensure entry is gluten free. 1) Recipe typed on 8 1/2 x 11 in. sheet of paper. 2) Name of recipe with all ingredients listed with measurements, preparation instructions, bake time and serving size. 3) Specify if ingredients are gluten-free. 4) Include class number and entry number. Points will be deducted for incomplete recipes. DO NOT send in this sheet of paper with your registration. Bring it in with your item(s).

1100 Quick bread loaf or muffins (4)

1101 Pie (1)

1102 Cookies or bars (4)

1103 Cake (on 8 or 9 in. cardboard round)

1104 Yeast bread or rolls

1106 Sweepstakes, gluten free baking (do not enter)

–  –  –

Contest Rules:

• Registration is required. Entries in this class must be registered by 4:30 p.m. Tuesday, Aug. 9. Follow instructions on page 34.

• Important: Entries in this class must be delivered between 10 a.m.-1 p.m. Saturday, Aug. 20. Entries should be delivered to side door of Creative Activities building, arrive in a disposable container, containers will not be returned. Follow instructions on page 34.

• No toppings of fresh fruit, canned fruit or live flowers will be accepted.

• Submit a 1 to 3 layer cake with icing, that is ten (10) inches maximum in diameter on a 9” or 12” cardboard round.

• Entries must use C & H Sugar. Empty C & H package or proof of purchase required.

• The entry must be original recipe for cake and frosting submitted with the entry on an 8 1/2” x 11” sheet of paper. On one side type your 1) name 2) address and 3) telephone number and 4) class number and exhibitor number. On the reverse, type 5) name of recipe with all ingredients listed with measurements, preparation instructions, baking time and number of servings.

• Note: All recipes become the property of C & H Sugar Company, Inc. and the Minnesota State Fair and may be edited, adapted, copyrighted, published or used by them for publicity, promotion and/or advertising at their discretion without compensation to the contestant.

• Prize money will be included in the fair check.

–  –  –

Vegan Main Dish

JUDGING CRITERIA FOR VEGAN MAIN DISH COMPETITION

Appearance, color

Texture, internal appearance

Flavor, aroma

Protein content, ease of preparation

Contest Rules:

• Registration is required. Entries in this class must be registered by 4:30 p.m. Tuesday, Aug. 9.

• Important: Entries in this class must be delivered on the west side of the Creative Activities building between 10 a.m.-1 p.m., Saturday, Aug. 20.

• Entries should arrive in a disposable container, containers will not be returned. Entries should be delivered cold, we will re-heat before judging. One entry per person. Follow instructions on page 34.

• Recipes should include 12 or fewer ingredients. Salt, pepper, cooking oil, water and garnishes do NOT count as ingredients. A packaged food or product counts as one ingredient, i.e. box mix or bag of mixed vegetables. Fruit may be used.

• Entries must be submitted with 1) the recipe typed on one side of an 8 1/2” x 11” sheet of paper including class number, typed on the reverse side 2) contestant’s name, 3) street address, 4) telephone number, and 5) exhibitor number. DO NOT send in this sheet of paper with your registration. Bring it in with your item.

SP1111: Florence I. Brammer will award a vegan cookbook, to the winner of Vegan Main Dish (class 1110).

–  –  –

Greater Midwest Foodways Alliance is dedicated to exploring, celebrating and preserving unique food traditions and their cultural contexts in the American Midwest. By hosting public events, developing archival resources and generating publications, the Alliance celebrates the distinctiveness of a region that is as varied in tastes and traditions as it is in its geography from the Great Lakes to the Great Plains. Exploring indigenous foods like Wisconsin cranberries and Minnesota walleye, celebrating iconic flavors like the wheat and corn from across the prairies, chronicling cuisines from Native American to early European immigrants to 21st-century newcomers, or highlighting fish boils in small towns and fine dining big cities, the Alliance promotes and chronicles the diversity of the region’s culinary character.

PRIZE money sponsored by The Spice House (www.TheSpiceHouse.com):

PRIZE money: 1st Place: $150, 2nd Place: $100, 3rd Place: $50

–  –  –

CONTEST REQUIREMENTS

Registration is required. Entries in this class must be registered by 4:30 p.m. Tuesday, Aug. 9. Follow instructions on page • 34.

IMPORTANT: The entries in this class must be delivered on the west side of the Creative Activities building between 10 a.m. 1 p.m. on Saturday, Aug. 20. Entries should be delivered cold for safe handling. We will reheat before judging. Follow instructions on page 34.

Enter your best made from scratch family heirloom recipe suitable for a family or community dinner. Recipe should be from before • 1950.

Entrants must be at least 18 years of age; one entry per person. Contestants who participated before may not resubmit previously • entered recipes. Greater Midwest Foodways board and advisory council members cannot compete.

Each entry must be replicable from the recipe submitted. If an ingredient requires a recipe (for example, Jerry’s famous sausage), • please include it.

Every ingredient must be listed in exact measurement (no rounded teaspoons, etc.) and the type of ingredient (example: self rising flour) must be specified. No mixes may be used, such as cake or bread mix. Follow general proper recipe procedure, listing all steps of preparation, pan sizes, temperature and baking time.



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