STEWARDS: Irene Matthews, Margaret Beeck, Leonie Daw, Margaret Renk and Gail Butterworth 

CONDITIONS
ENTRIES CLOSE: Wednesday 26th October, 2011

TROPHIES
Winner of Class 1, donated by Mrs Andrea Rundle
Winner Class 2, donated by Mrs Pat Crosby
Most Points in Classes 3-7, donated by BKW Co-op Katanning
Most Points Classes 8-12, donated by Alice & Athol Harris
Most Points Classes 13-18, donated by M.E & V.L Beeck
Most Points Classes 19-23, donated by Katanning Retravision
Best Exhibit, donated by Badgebup Rockwell CWA

CONDITIONS
Exhibits must be in place by 10.00am on Friday 28th October 2011, at which time judging will commence. All Exhibits must have been made by the exhibitor. Points will be awarded on the basis of two points for first and one point for second. Exhibitors are to provide their own transport bags (Glad Oven Bags for clear vision). To facilitate handling, please place exhibits on a firm flat base or plate. Set recipes for Classes 2, 7 & 17. Exhibits can be collected on Saturday 29th October from 6.30pm

CLASS

1. My Favourite Cake, label with variety of cake to be attached
2. Decorated Cup Cakes, 3, Christmas Theme, Large paper patty pans, Edible decorations (see recipe)
3. Fruit and Nut Loaf
4. Banana Cake, iced
5. Chocolate Brownies, 6 pieces
6. Boiled Fruit Cake
7. Cinnamon Scrolls, 3 (see recipe)
8. Chocolate Cake, Chocolate Icing, Walnut Decoration, Square tin.
9. Lamingtons, 6
10. Muffins, 3 sweet or savoury
11. Cream Puffs, 6 unfilled
12. Something to serve “After dinner with coffee”, 2 varieties, 6 pieces, uncooked
13. Plain Scones, 6 round plain cutter
14. Scones, 6 any variety (eg. Savoury or Fruit)
15. Biscuits 6 any variety
16. Shortbread 6
17. Snail Pizza, 3 (see recipe)
18. Apple Pie made in 20cm foil pan, homemade pastry
19. Bread rolls, homemade 3 white
20. Homemade Bread, 1 White loaf to be at least 12 hours old, baked in breadmaker
21. Homemade Bread, 1 Wholemeal or Grain Loaf to be at least 12 hours old, baked in breadmaker
22. Pantry Shelf 4 distinct items, not necessary long keeping (i.e. Lemon Butter, sweets)
23. Pantry Shelf 6 items, long keeping (i.e. Bottled fruit, Sauces, Jams)

CUP CAKES

Ingredients:
120gm Butter or margarine   
3/4 cup Caster sugar   
2 Eggs
1 & 3/4 cups SR flour   
1 tablespoon Custard powder
3/4 cup Milk    
1 teaspoon Vanilla essence

Method:
Preheat oven to 180°C/160°C fan-forced. Line two 12-hole patty pans with paper cases. Combine butter, vanilla, sugar, eggs, sifted flour and custard powder and milk in a small bowl. Beat with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat about 3 minutes or until mixture is smooth and changed to a paler colour. Divide mixture among cases, bake about 20 minutes. Turn cakes onto wire racks to cool.

CINNAMON SCROLLS

Ingredients:
90gm Butter, chopped    
2 cups SR flour, sifted
2/3 cup Milk

60gm Butter, cat room temperature    
2 tablespoons Brown sugar
1 teaspoon ground Cinnamon
1/2 cup Currants or chopped sultanas

Method:
Rub butter into flour with fingertips until mixture resembles breadcrumbs. Make a well in the centre. Add most of the milk. Mix lightly with a flat-bladed knife, to form a soft dough (add more milk if required). Turn onto a lightly-floured surface. Kneed lightly. Roll out into a rectangle about 25 x 40cm, and 5cm thick. Prepare filling Cream butter, sugar and cinnamon until light and fluffy. Spread over dough. Sprinkle with currants. Roll up from the long side. Slice into 3cm pieces using a sharpe knife. Place rounds close together on a greased baking tray. Bake in a hot oven (200°C) for 10 to 15 minutes or until golden. Allow to cool. Note Ice scrolls with 1 cup icing sugar combined with 1 tablespoon boiling water.

SNAIL PIZZA

Ingredients:
2 cups SR flour   
3/4 cup Milk, approx  
1 Onion, finely chopped
1 tablespoon Parsley
Capsicum    
30gm Butter    
1/4 cup Tomatoe paste
2 Bacon rashes, finely chopped
1 cup grated tasty Cheese

Method:
Sift flour, rub in butter, make a well in centre. Add enough milk to form a soft dough. Roll out into 30cm square and spread with tomato paste. Cook onion, bacon and capsicum, sprinkle over pastry plus cheese and parsley. Roll up and cut into sllices. Bake in a hot oven approx 12 minutes.

Juniors See Section Q1