All breads and cakes are to be 1/2 loaf and 1/2 cakes, no mini pans. NO FROSTING on any cakes. No box mixes (except where listed), canned fillings or commercial pie crusts. All baking must be in re-sealable bags, (can be gallon size) Do Not Wrap in Plastic Wrap.

 

Exhibit Must Be placed on cardboard covered with foil or on a paper plate. Attach entry tag to outside of bag, opposite of zipper, on the left-hand corner. Toothpicks are acceptable when needed to keep bag from sticking to top of cake.

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Class Number 

 

Cakes 

• Class 1. Any Flavor, 8” or 9”, one layer only, no frosting
• Class 2. Pound
• Class 3. Other

 

Candies - use approximately, 6” to 8” paper plate

• Class 4. Fudge (3 Pieces)
• Class 5. Nut Brittle (3 Pieces)
• Class 6. Other Than listed (3 pieces)

 

Cookies - use approximately, 6” to 8” paper plate 

• Class 7. Bar (3 Pieces)
• Class 8. Brownie (3 Pieces)
• Class 9. Chocolate Chip (3 Pieces)
• Class 10. No Bake Drop (3 Pieces)
• Class 11. Oatmeal (3 Pieces)
• Class 12. Peanut Butter (3 Pieces)
• Class 13. Sugar (3 Pieces)
• Class 14. Other (3 Pieces)

 

Muffins - use approximately, 6” to 8” paper plate 

Class 15. Any Flavor - 3 Standard

 

Pies

Class 16. Any variety (Whole Pie) No refrigeration available for pies that may require it. 

 

Special Class 

Class 17. Cake – Any Flavor, 8" or 9", one layer only, box mix, no frosting

 

Quick Breads-Made from standard size loaf pans only 

• Class 18. Banana (1/2 loaf)
• Class 19. Biscuits (3 pieces)
• Class 20. Bread - Any Other Fruit (1/2 loaf) Standard size
• Class 21. Bread - Any Vegetable (1/2 loaf) Standard size
• Class 22. Cornbread (3 Pieces)

 

Yeast Breads 

• Class 23. Cinnamon Rolls (3 Rolls)
• Class 24. Dinner Rolls (3 Rolls)
• Class 25. Machine Made (1/2 loaf)
• Class 26. White or Wheat, or other grains (1/2 loaf)

 

Canning 

Canning must be in standard pint, ½ pint or quart jars. NO packer, mayonnaise jars, paraffin or jar showing spoilage will be considered in judging. All canning must be sealed per USDA Food Safety Guidelines or will be disqualified. NO artificial coloring may be used. Only exhibits in CLEAR COLORLESS canning jars will be judged.

 

• Class 27. Dried Fruit or Vegetables (1/2 Cup in Pint Jar)
• Class 28. Fruit Butter – soft spread
• Class 29. Fruit – Any variety
• Class 30. Jam, any variety
• Class 31. Jelly, any variety
• Class 32. Pickled Okra
• Class 33. Pickled – Vegetable – Other than listed
• Class 34. Pickles, Bread and Butter
• Class 35. Pickles, Cucumber - Dill
• Class 36. Pickles, Cucumber - Sweet
• Class 37. Relish
• Class 38. Salsa
• Class 39. Soup Mixture - Minimum of 5 Vegetables
• Class 40. Tomato Juice (No Color Added)
• Class 41. Tomatoes
• Class 42. Vegetables – Green Beans
• Class 43. Vegetables – Other