2018 Woodbury County Fair Fair Book 2018 | Page 40

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Woodbury County Fair
51002 Dough made in bread machine then formed and baked in regular oven, loaf
or rolls
51003 Any other, identify
Section 512 – QUICK BREADS (1 regular loaf - 1 small loaf is recommended)
51106 Zucchini bread (loaf)
51101 Baking powder biscuits (3)
51102 Banana bread (loaf)
51107 Muffins (3)
51103 Fruit bread (loaf)
51108 Corn bread
51104 Nut bread (loaf)
51109 Any other (Identify)
51105 Pumpkin bread (loaf)
Section 513 – CANDIES (Plate of 3 pieces)
51205 Toffee
51201 Caramels
51202 Divinity
51206 Peanut brittle
51203 Fudge
51207 Any other (Identify)
51204 Mints
Section 514 – COOKIES & BARS (Plate of 3)
51311 Filled cookie
51301 Brownies, blonde
51302 Brownies, chocolate
51312 Fruit cookie
51303 Bar cookies
51313 Ginger cookie
51304 Lemon bars
51314 Icebox cookie
51305 Banana bars
51315 Oatmeal cookie
51306 Pumpkin bars
51316 Peanut butter cookie
51317 Snickerdoodle cookie
51307 Any other, bars
51308 Butter cookie
51318 Sugar Cookie
51309 Chocolate chip cookie
51319 Unbaked cookie
51310 Chocolate drop cookie
51320 Any other, cookie
Section 515 – CAKES & CUPCAKES (3)
**Frosting is ok for Cakes & Cupcakes**
(Unless specified otherwise, cakes may be 8”x8”, 9”x9”, or 9”x13”)
51405 White
51401 Angel food (loaf or tube)
51402 Chocolate
51406 Fruit
51403 Spice
51407 Any other (Identify)
51404 Sponge
Section 516 – DECORATED CAKES & COOKIES
May be decorated form – only decoration will be judged.
51501 Decorated cake
51502 Decorated cupcake (3)
51503 Decorated cookie (3)
Section 517 – CAKEPOP (3)
51601 Frosted
51602 Decorated
51603 Holiday
Section 518 – PIE (with pastry)
Entry procedure for pies must be completed on entry day as stated above. However,
if the contestant wishes, the pie itself may be brought to the Food Department on
Tuesday morning between 8 a.m. and 9 a.m. All pies must be double crust fruit pie.
The pies may be in an 8” or 9” disposable pan. No crumb crust pies, egg fillings, or
cream pies will be allowed.
51704 Peach
51701 Apple
51702 Berry
51705 Rhubarb
51703 Cherry
51706 Any other (identify)
Section 519 – BAKING FOR A HEALTHY YOU
The importance of low fat, low sodium, less sugar, gluten free and low cholesterol
is on everyone’s mind. In this class, you enter the recipe along with the baked
product. The recipe must be on a 3”x 5” card. Identify on the recipe if you have