2009 HOME AND HERITAGE

BAKING DIVISION

CHAIRPERSON: Doris Schreyer
CO-CHAIR: Myrtle Bueche
COMMITTEE: Jo Ann Schaefer, Lauren Mosel, Lorraine Kraft, Dorothy Link, Lonnie Isgett, Edith Soechting, Shirley Soechting, Shirley Janke, Barbara Borman, Marlene Churchman
JUDGES: Nelda Harborth, Eddie Stoehr, Michael Reuwer, Dennis Trammel, Mae Kraft, Jo Pietsch

Entries will be accepted between 8:00 a.m. and 6:00 p.m., Wednesday, Sept. 23. Judging will take place on Thursday, Sept. 24, from 8:00 a.m. to 1:00 p.m. The screening committee and/or the Chairperson must accept all entries and their decisions are final. One exhibitor’s admission pass will be given for each entry accepted. All entries must be picked up on Sunday, September 27, between 5:00 p.m. and 8:00 p.m. or Monday, September 28, between 8:00 a.m. and 12:00 noon.

Children’s Division – Tri-color, blue, red and white ribbons will be awarded to all winners in the children’s division. Class I (ages 4 – 8), Class II (ages 9 – 12), Class III (ages 13 – 18 provided they are still enrolled in school).

Adult Division - Adult winners will receive trophies, blue, red, and white ribbons. Awards will be given in the following categories: Best Cake, Best Pie, Best Cookies, Best Yeast Product, Best Non-Yeast Product, Best Loaf Cake, Best Sweet Yeast Bread, Best Candy, Best Muffins, and Best Decorated Cake (decorated cake shall not be more than 12 inches high).

All trophies are donated by the New Braunfels Herald-Zeitung.

Rules:
Bring recipe to be submitted with entry. Only home-cooked products will be accepted. No products shall be made from packaged mixes. The judges will sample all products. No baked goods will be accepted from stores or bakeries. Cakes are grouped into three categories: 1) butter, 2) sponge layer, and 3) fruit. A well-made cake properly baked should be of uniform thickness, not high in the middle or the sides of the tin and low in other places. It should be even-grained, fine and delicate in texture and should have a good flavor. Butter cakes should be light brown and fruit cakes should be dark brown or light brown, but of a uniform color.

PLEASE NOTE:

Do not bring cakes in pans with sides as all cakes must be removed to uniform display plates. Do not bring any item to exhibit that will melt, needs to be refrigerated, or needs to be kept cool. There is NO REFRIGERATION available. (example, no cheesecakes or soft chocolates or cream cheese icings)

Do not put fresh fruit on entries. They deteriorate and mold too quickly in the warm display cases.

Class A: YEAST PRODUCTS
1) Loaf of white bread
2) Loaf of brown bread
3) Coffee cake yeast
4) Rolls, plain and sweet – ½ dozen
5) Raised donuts – ½ dozen
Class B: LOAF CAKES (entry is ½ cake)
1) Angel Food
2) Banana
3) Chiffon
4) Gingerbread
5) Marble
6) Spice
7) Sponge
8) Bundt
9) Miscellaneous
Class C: LAYER CAKE (entry is ½ cake)
1) Dark
2) Yellow
3) White
4) Miscellaneous
Class D: COOKIES (entry is 6 good sized but no larger than 3 inches in size) No broken cookies will be accepted
1) Cupcakes (any variety)
2) Cake donuts
3) Drop cookies
4) Rolled cookies (any variety)
5) Macaroons (any variety)
6) Ice Box Cookies (any variety)
7) Miscellaneous
Class E: HOT BREADS (entry size is 3” X 3”)
1) Yellow cornbread – ½ dozen
2) White cornbread – ½ dozen
3) Biscuit – ½ dozen (not bigger than a cup)
4) Quick bread – 1 loaf
Class F: CANDY (entry is 8 pieces and candy cannot be sticky)
1) Fudge chocolate
2) Divinity
3) Date roll
4) Pralines
5) Miscellaneous
Class G: PIES
1) Fruit pies
2) Pecan pies
3) Meringue pies
4) Miscellaneous
Class H: DECORATED CAKE
Class I: MISCELLANOUS
1) Noodles
2) Tortillas, any kind (1/2 dozen)
3) Non-baked goods