Junior / Teenage Cookery 2024

Stewards: Elaine Russell 03 58813607

First prize $2 Second prize $1 (unless stated otherwise)

Entry Fee 50c

Conditions:

* Please note online closing time for entries: 23rd February 2024

* Drop off times are;

Monday 26th February 2024 2pm to 5pm

Tuesday 27th February 2024 2pm to 5pm

Wednesday 28th Feb 2024 2pm to 5pm

* Judging Thursday 29th Fenruary 2024 10am

* Prize Money Collection

Saturday 2nd March 2024 10am to 3pm

Sunday 3rd March 2024 10am to 12pm

* Collecting your items

Sunday 3rd March 2024 10am to 12pm

All entries are to be displayed on a suitably sized disposable plastic plate or a paper plate with a paper doily and covered with plastic wrap or cellophane bag (no sticky tape).
All entries to be the bona fide work of the exhibitor.
Slices should be cut in fingers approximately 5cm x 3cm.
All entries to be made from separate ingredients (not from packets) unless otherwise stated.
All entries to be collected between 10am and noon Sunday 3rd March or they may be disposed of.

Best Exhibitor in Junior/Teenage Sections. First prize $10

Robyn Mott Memorial Trophy – Best Exhibit in VAS Cookery in the Junior/Teenage Section.

Most Outstanding Exhibit First Prize $10 and Ribbon donated by the P & A Ladies Committee

Joan Allitt Memorial Trophy – Aggregate Encouragement Award for Most Successful Exhibitor 12years and under $15.00

Open (all ages under 18 years of age on Deniliquin Show Day)

Class 401 Orange Cake, iced

Class 402 Novelty Decorated Cake

Class 403 Four small Decorated Cakes

Class 404 Any item made using Rice or a Rice product, recipe to accompany

Class 405 Four Chocolate Chip Biscuits.

Class 406 Four plain scones

Class 407 Carrot Cake.

Class 408 Three Iced Gingerbread People

Class 409 Healthy Lunch Box (Suitable for school)

Class 410 Four Muffins (any type).

Class 411 NDAS Competition ANZAC BISCUIT (4) plate of 4 as per NDAS recipe

Ingredients:

1 cup quick oats

1 cup Self Raising flour

125 gms butter

2 tablespoons boiling water

1 cup Sugar

1 cup desiccated Coconut

1 tablespoon golden syrup

1 teaspoon bicarb soda

Mix all above dry ingredients in bowl

Melt together butter, golden syrup, then bicarb soda which has been dissolved in the boiling water. Add to dry ingredients and mix well to a firm consistency.

Place teaspoon full of mixture on well-greased baking tray (or baking paper lined), leaving room to spread, bake in moderate oven until brown. Cool on tray

Note – for show bench roll mixture into a ball before placing on tray – makes neat round shape biscuit for show bench

Junior/Teenage Cookery – 1st NDAS (4) Anzac Biscuites

Junior/Teenage Cookery – 2nd NDAS (4) Anzac Biscuites

Class 412 Any Cake not mentioned.

Class 413 Sponge Sandwich, without butter, filling or icing.

Class 414 Four Yo Yo’s

Class 415 Uncooked Slice – 2 varieties, 2 of each

Class 416 Cooked Slice – 2 varieties, 2 of each.

Class 417 Loaf of Bread cooked in a bread making machine.

Class 418 . VAS Junior Boiled Fruit Cake Competition

To be made with the recipe and specifications provided

VAS Junior Boiled Fruit Cake

Open to junior cake bakers under 18years on the day of their Local Show

Rules and Regulations

1 The entrant must follow the recipe and Specifications provided below

2 The entrant must be under 18 years on the Day of their local Show

3 Each cake entered must be the bona fide Work of the exhibitor.

4 Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.

5 The Junior Boiled Fruit Cake Competition Follows the three levels of competition: Show Level, Group Level and State Final.

6 An exhibitor having won at their local Show will bake another cake for the Group Final Level and then the winner of the 2024 Group Final will bake another cake for the State Final at the 2024 Royal Melbourne Show.

7 An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group Final Judging.

8 An exhibitor is only eligible to represent one group in the State Final.

9 If for any reason a winner is unable to compete at Group or State Final Level, then the second placegetter is eligible to compete.

The State Final prizes are:

First Prize: $200.00 Prizemoney & VAS State Trophy

Second Prize: $100.00

Third Prize: $50.00

RECIPE

Ingredients – Preferred 100% Australian Grown Produce

375g Mixed fruit

¾ cup brown sugar

1 teaspoon mixed spice

½ cup water

125g butter

½ teaspoon bicarbonate soda

½ cup sherry

2 eggs, lightly beaten

2 tablespoons marmalade

1 cup self-raising flour

1 cup plain flour

¼ teaspoon salt

Method:

Place the mixed fruit, sugar, spice water and butter in a large saucepan and bring to the boil.

Simmer gently for 3 minutes, then remove from stove, add bicarbonate soda and allow to cool.

Add sherry, eggs and marmalade, mixing well.

Fold in the sifted dry ingredients then place in a greased and lined 20cm round cake tin

Bake in a moderately slow oven for 1.5 hours or until cooked when tested

Junior/Teenage Cookery – 1st VAS Junior Boiled Fruit Cake

Junior/Teenage Cookery – 2nd VAS Junior Boiled Fruit Cake

Class 419 VAS Ltd Junior Carrot and Date Muffins

Open to junior cake bakers under 18years on the day of their Local Show

Rules & Regulations.

1 The entrant must follow the recipe and specifications provided below.

2 The entrant must be under 18 years on the day of their local Show.

3 Each cake entered must be the bona fide work of the exhibitor.

4 Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income is that craft, art form or technique.

5 The Junior Carrot & Date Muffins competition follows the three levels of competition: Show Level, Group Level and State Level.

6 An exhibitor having won at their local Show will bake another set of muffins for the 2024 Group Final and then the winner of the Group Final will bake another set of muffins for the 2024 State Final at Annual VAS Ltd Convention.

7 An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group Final Judging.

8 An exhibitor is only eligible to represent one Group in the State Final.

9 If for any reason a winner is unable to compete at Group or State Final Level, then the second placegetter is eligible to compete.

State Final prizes:

First Prize: $250.00 prizemoney & VAS State Final Trophy Second Prize: $100.00 prizemoney

Third Prize: $50.00 prizemoney

Recipe

Ingredients:

2 ½ cups self-raising flour

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 cup brown sugar (firmly packed)

1/3 cup chopped pitted dates

1 cup coarsely grated carrot

1 tbsp orange marmalade

1 cup canola oil

2 eggs, lightly beaten

¾ cup orange juice

1 cup reduced fat milk

Method

1 Pre-heat oven to 190C (moderately hot).

2 Line a 12-hole muffin pan with round paper muffin cases-Classic muffin cases size (35mm Height x 90mm Wide x 50mm Base).

3 Sift dry ingredients into a large bowl, stir in dates and carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.

4 Spoon mixture evenly into muffin paper cases in muffin pan.

5 Cook for 20 minutes. To test if muffins are cooked insert cake skewer, if it comes out clean the muffins are ready

6 Stand muffins in pan for 5 minutes before removing to cool.

7 Show Entries: Four (4) muffins per paper plate.

Junior/Teenage Cookery – 1st Carrot & Date Muffins

Class 420 NDAS Chocolate Cake Uniced as per recipe provided by NDAS

NDAS Chocolate Cake

Regulations.

1 Exhibitors are to follow the recipe and specifications in the recipe over page

2 The winner will be required to bake a second Chocolate Cake in order to compete in the Regional Final.

3 Exhibitors must be under 18years of age on the day of the Deniliquin Show.

4 An exhibitor having won at Show Level is not eligible to enter any other Show until after the regional judging, when, if not the winning entry, can compete further.

5 Each cake entered must be the bona fide work of the exhibitor.

6 If for any reason a winner is unable to compete at the Regional Final, then the second placegetter is eligible to compete.

Junior Chocolate Cake Recipe for NDAS 2023/2024 Show Season

Ingredients:

1 cup S/R flour

½ cup milk

1 cup castor sugar

3 tablespoons cocoa

2 eggs

125g butter, melted

1 teaspoon Vanilla

Pinch of Salt

Method:

Line and grease 20cm round cake tin. Preheat oven to 180c.

Place a clean tea towel on a cake cooling rack (this prevents rack marks on the cake)

Whisk eggs slightly, add milk and vanilla and set aside.

Sift SR Flour, salt and cocoa together, add castor sugar mixing together.

Add egg mixture and melted butter and with whisk mix well.

Put mixture into prepared tin.

Place in preheated oven for 35minutes, or until cooked when tested with a fine skewer.

Remove from oven, let stand in tin for five (5) minutes.

Turn out onto tea towel covered cooling rack to cool

Junior/Teenage Cookery – 1st NDAS Chocolate Cake Uniced

Junior/Teenage Cookery – 2nd NDAS Chocolate Cake Uniced

12 years and under

Class 421 NDAS Decorated Marie Biscuits- Plate of 3,12 years & under as of local Show

Junior/Teenage Cookery – 1st NDAS Decorated Marie Biscuites (3) under 12 years

Junior/Teenage Cookery – 2nd NDAS Decorated Marie Biscuites (3) under 12 years

Class 422 NDAS Decorated Cup Cakes

(Judged on decoration only)-Plate of 3, 12years & under as of day of Local Show

Class 423 Four Chocolate Crackles.

Class 424 Edible Necklace

Class 425 Four Pikelets

7 Years and Under

Class 426 Four Chocolate Crackles

Class 427 Any Packet Cake 20cm round, no icing.

Label to accompany.

Class 428 Decorated Rice Cake (must be edible).

Class 429 Four Honey Joys

Class 430 Three (3) Decorated Marie Biscuits must be edible.

Guides (up to 16 years of Age)

Class 431 Four Muffins (not packet

Class 432 Four Pikelets.

Class 433 Four Small Decorated Cakes must be edible.

Class 434 Four Chocolate Balls.

Junior/Teenage Cookery Sections Best Exhibitor – $10

Junior/ Teenage Cookery – Joan Allitt Memorial Trophy – Encouragement Award – $15

Aggregate Encouragement Award for Most Successful Exhibitor 12years and under

Junior/Teenage Cookery – Most Outstanding Exhibit – $10

First Prize $10 and Ribbon donated by the P & A Ladies Committee

Junior/Teenage Cookery – Robyn Mott Memorial Trophy