Entries to:  Sheila Morgan, Oakfields, Guilsfield, SY21 9NG or can be left at Hardings and the Bottom Shop

Entries Close: Tuesday 8 August (adults), Childrens entries accepted on show day

 

Judges: Beryl Jacques and Ros Roberts Honey - David Morris

 

Prizes: 1st £3, 2nd £2, 3rd £1 (adult)

1st £1.50, 2nd £1, 3rd 50p (children)

 

PLEASE NOTE

• All entries must be setup in the marquee between 8.15am and 10.15am

• All entries must be removed from the marquee between 5.00pm and 5.30pm

• There is no limit to the amount of entries in any cookery class

• Please attach the name and age of the entrant for children’s classes

 

 

Open Cookery

1. Victoria sandwich (jam filling)

2. A loaf of flavoured bread

3. A flask of soup

4. 5 savoury scones

5. A savoury quiche

6. 5 Viennese whirls

7. Apple and cinnamon cake – Recipe given

8. 5 pieces of brownie any flavour

9. A swiss roll any flavour

10. An individual cheesecake or portion

11. Sticky orange marmalade loaf cake – Recipe given

12. An edible gift

 

A Perpetual Silver Rose Bowl will be awarded for the most points won in classes 1-12.

A Perpetual Cup presented by Mr Ian Hughes will be awarded for the most points in the preserve section – classes 16-23

A Perpetual Cup presented by Mr Reg Davies in memory of the late Mr and Mrs J E Evans will be awarded for the best exhibit in classes 1-23

A Perpetual Cup given in memory of Bert and Iris Jones Tirnewydd for the most points in classes 13-15

A Special Prize will be awarded for the winner of class 7 and class 11.

 

 

Apple and Cinnamon Cake

200g Plain flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

150g granulated sugar

 

2 small eating apples peeled, cored and chopped

2 large eggs

1 tsp vanilla extract

120ml vegetable oil

120ml greek yoghurt

 

Cinnamon Topping

50g granulated sugar

1 tsp ground cinnamon

50g butter melted

Sugar Glaze

30g icing sugar

1- 2 tbsp milk

 

1. Preheat oven to 180 C / 160 C Fan/ gas mark 4

2. Grease and line a 8 inch round cake tin (guide size only)

3. Mix flour, baking powder, baking soda, salt and sugar in a large bowl.

4. Add chopped apple and stir.

5. In a separate bowl, add eggs, vanilla, oil and yoghurt and whisk briefly to break up eggs.

6. Add wet ingredients to dry ingredients and gently mix, being careful not to overmix.

7. Spoon batter into prepared tin.

8. Make cinnamon topping by combining cinnamon, sugar and melted butter, mix well and sprinkle over cake batter.

9. Bake cake for approx 30-35 mins or until skewer comes out clean

10. Allow to cool completely

11. Make glaze, mix sugar and 1 tbsp of milk together, adding more milk if too thick.

12. Drizzle over top of cake.

Sticky Orange Marmalade Loaf

125g softened unsalted butter

100g caster sugar

2 eggs lightly beaten

125g plain flour

1 ½ tsp baking powder

Pinch of salt

4 tbsp seville orange marmalade

2 tbsp milk

50g icing sugar

1 tbsp warm water

 

1. Preheat oven to 180 C / 160 C fan / gas mark 4

2. Beat butter and sugar together until pale and fluffy.

3. Add eggs and whisk until well combined.

4. Add sifted flour,salt and baking powder.

5. Fold in 3 tbsp of the marmalade and the milk stir, gently to form a batter.

6. Transfer mixture into a lined loaf tin

7. Bake for approx 45 - 50 mins, until golden and skewer inserted comes out clean

8. Allow to cool for 10 mins

9. Mix icing sugar with warm water and remaining 1 tbsp marmalade and spoon over top of cake.

 

Only Men Allowed (Male – any age)

1. Beer Bara Brith – Recipe given

2. 5 Glamorgan sausage rolls

3. 5 pieces of flapjack any flavour

 

Preserves

1. Jar of soft fruit jam

2. Jar of stoned fruit jam

3. Jar of marmalade

4. Jar of jelly

5. Jar of chutney

6. Jar of sweet chilli sauce

7. Any non alcoholic drink

8. Any alcoholic drink

9. Jar of home produced honey

 

Beer Bara Brith

100g currants

100g sultanas

100g brown sugar

200g SR flour

1tbsp marmalade

1 egg

½ tsp mixed spice

pinch of salt

250- 300ml beer

 

 

1. Preheat oven to 160 C gas 3

2. Line a 2lb loaf tin (guide size only)

3. Soak fruit overnight in the beer, making sure fruit is completely covered.

4. Next day add the marmalade, beaten egg, brown sugar and mix well.

5. Fold in flour, mixed spice and salt.

6. Turn into the prepared tin and bake for 1 to 1 ½ hours.

 

 

Calamity Corner: Did it all go wrong?  Bring it along anyway with your name in an envelope.  You could win a prize for “Best Calamity”.

 

Childrens Cookery

1. 3 pieces of blondie (age 12-16 years)

2. A mocktail – please list your ingredients (age 12-16 years)

3. An individual sticky toffee pudding (age 12-16 years)

4. An edible item for Halloween (age 8-11 years)

5. 3 Muffins of any flavour (age 8-11 years)

6. Bread in a bag (age 8-11 years) Recipe given

7. Pizza face – only the decoration will be judged (age 5-7 years)

8. 3 decorated fairy cakes (age 5-7 years)

9. 3 Paddington Bear paw print cookies (age 4 years and under) Recipe given

10. A marshmallow lolly (age 4 years and under) Recipe given

A Perpetual Cup presented by M and A Evans and the late E L G Evans in memory of the late Mary Evans will be awarded to the best exhibit in the Children’s cookery section.

Perpetual Silver Cups presented by the late Mrs Prudence Williams will be awarded for the most points in each section.

Junior Trophies donated by Mr and Mrs G Turner, Trawscoed House, Guilsfield

 

Bread in a Bag

3 cups plain flour

3 tbsp non-fat dry milk

3 tbsp white sugar

3 tbsp vegetable oil

1 pkt (7g) easy bake yeast

1 tsp salt

1 cup warm water

large resealable freezer bag

 

1. In large freezer bag, combine 1 cup of flour, sugar, yeast and warm water.

2. Squeeze out most of the air and seal, squish with your hands until well combined.

3. Leave to rest for 10 mins at room temperature, or until you can see bubbles appearing.

4. Mix together 1 cup of flour, dry milk and salt and add to bag along with oil.

5. Seal and squish until well blended, add last cup of flour and continue squishing until well blended.

6. Remove bread from bag and place on a floured surface.

7. Knead for 5-8 mins, form into a small loaf and place in a greased and lightly floured loaf tin.

8. Cover with a towel and allow to rise for approx 30 mins or until your fingers leaves an impression when you press gently on top of the loaf.

9. Preheat oven to 190 C Gas 5.

10. Bake bread for 35 mins, until golden brown.

 

 

Paddington Bear Paw Print Cookies

200g SR flour

100g caster sugar

100g softened butter

1 beaten egg

Giant chocolate buttons

Small chocolate buttons or chocolate chips

 

1. Preheat oven 190 C / gas 5

2. Rub butter into flour and sugar.

3. Add enough egg to make a stiff dough.

4. Roll the mixture into walnut sized balls and place on a baking tray - dont put them too close as they spread

5. Flatten each ball slightly and place one large chocolate button in the centre but towards the bottom of the cookie, and then place 3 small chocolate buttons or chocolate chips around the large one to look like a paw print.

6. Bake for 10 - 15 mins until slightly golden.

 

 

Marshmallow Lollies

1. Thread marshmallows onto lolly or kebab sticks

2. Dip marshmallows into melted chocolate and then dip into sprinkles of your choice.

3. Leave to set and enjoy