Chairperson – Sharron Jansen

Culinary Tips and Hints From Home Craft Judging Standards for Ontario Fairs:

  • Cookies : 2 – 2 1/2 inch round
  • Drop Cookies: soft, slightly moist, tender
  • Squares: approx. 1 1/2 inch square, clean cut, no outside edges
  • Cakes : 2 inch by 2 inch, clean cut, no outside edges
  • Bread: Loaf size ***. Rolls are individual, buns are baked connected

Class: Baking

Sponsored by:

Prize Money: $10, $8, $6

Section: Bread and Yeast Products (No Bread Machines)

  1. Loaf of yeast bread, any kind of flour, labeled
  2. 5 yeast rolls in a basket, any kind of flour, labeled
  3. Loaf of sourdough bread 
  4. Bread and Yeast Products Special: 2 Soft Pretzels using this recipe provided
  •  1 tsp. white sugar
  • ¼ cup warm water
  • 1-1/4 oz active dry yeast
  • 1-1/2 cups warm water
  • 4-1/2 cups all purpose flour
  • ½ salt
  • Topping: 1 egg white and 1 tbsp. water coarse salt

Stir sugar into first amount of warm water in a small bowl. Sprinkle yeast over top. Let stand for 10 mins. Stir to dissolve yeast. Combine second amount of warm water, flour and salt in a large bowl. Add yeast mixture. Add a bit more flour if needed so dough isn’t too sticky. Turn out on floured surface. Knead 8 to 10 mins, until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 45 minutes, until doubled in bulk. Punch dough down. Roll into log. Mark off into 12 portions. Cut. Roll each portion into ½” thick ropes. Shape each rope into pretzels. Place on greased baking sheet. Beat egg white and water with fork in a small bowl. Brush over pretzels. Sprinkle with coarse salt. Bake at 450F oven for 15 minutes. Turn out on racks to cool.

Section: Sweet Loaf, Biscuits and Muffins

  1. Banana bread (half loaf)
  2. 3 Cinnamon buns, 2-4 inch diameter
  3. 3 tea biscuits, 2-3 inch diameter
  4. 3 of your favourite muffins, no paper liner, labeled

Section: Cakes and Squares – 3 of each

  1. Chocolate brownies, 1.5 inch square
  2. Squares made using fruit (eg. date, cranberry, lemon, raisin etc.), 1.5 inch square, labeled
  3. Spice cake, single layer, iced, 2 inch square

Section: Cookies – 3 of each (approx. 2-2.5 inch” in size)

  1. Family’s favourite cookies, labeled
  2. Sugar cookies, cut out and decorated for Canada Day

Section: Pastries ( filling to be home made)

  1. 3 of your favourite tarts, labeled
  2. Rhubarb pie, one piece from a 9 inch pie

Class: Jams, Jellies & Sauces

Sponsored by:

Prize Money: $10, $8, $6

All containers must be glass jars, no wax. Pint (500 ml) or 1/2 pint(250 ml) jars only used in all classes and sealed with new lids only- No Wax. Tags to be tied on without decorations or coloured ribbons.

  1. Freezer jam, any kind
  2. Strawberry jam
  3. Red pepper jelly
  4. Relish, any kind
  5. Barbecue sauce
  6. Salsa

Tips and Hints
From Home Craft Judging Standards for Ontario Fairs 2009:
Cookies ~ 2 – 2 1/2 inch round
Drop Cookies: soft, slightly moist, tender
Squares: approx. 1 1/2  inch square
Squares: Should be clean cut, no outside edges
Bars: 1 1/2 inch by 1 inch rectangular
Cakes – 2 inch by 2 inch

Class: Butter Tart COMPETITION

Prize Money: 1st $10, 2nd $8, 3rd $6

  1. A total of 3 tarts to be shown at Fair level.
  2. Tarts must be full size tarts ( not mini or bite size)
  3. Only raisins are to be included.
  4. First prize exhibitor qualifies to enter District Competition in the Fall of 2023.
  5. District winner qualifies to enter OAAS Competition, read District & OAAS Competition rules in OAAS section of book (very back).OAAS Convention competition in February 2024.
OAAS Butter Tart Competition Rules and Requirements

Best of Fair Prize(S6-S9): Rosettes & $6.00 Chosen from first place winners

S2. Best Bread, Yeast of the Fair
S3. Best Sweet Loaf, Biscuit or Muffin of Fair
S4. Best Cakes and Squares of Fair
S5. Best Cookies of Fair                  
S6. Best Pastry of Fair
S7. Best Jelly, Jam or Sauce of the Fair