Rushville Republican


June 17, 2014

Bake-A-Rama set for Saturday

BAKE-A-RAMA - “Fresh Fruit”

Saturday, June 21

8 to 11 a.m. - Root Building

Committee: Sue Netherly, Sharon Wooley, Barbara White

1. The entries will be accepted Saturday, June 21 between 8 and 11 a.m. in the Root Building.

2. Closed judging of the entries will begin at Noon.

3. The winners will be posted.

4. All entries and their containers will become the property of the Bake-A-Rama Committee. A sample of food will be kept for display. Unless otherwise designated, the remainder of the product will be sold in the bake sale which will start at approximately 2:00 p.m. or after judging concludes.

5. This contest is open to Rush County residents only.

6. The product entered must be made by the individual entering the exhibit.

7. All entries must be accompanied by the recipe which includes directions and ingredients for all parts of the product. Recipes must be PRINTED or TYPED on an 8 1/2 x 11” sheet of paper. All recipes will become the property of the Bake-A-Rama Committee. Exhibitor names should NOT be on the recipe.

8. Products must be brought in disposable containers.

9. No home-canned fruits, vegetables, or meats are permitted in products.

10. The classes for entry are as follows:

(Mixes are allowed only in Class 6 – Misc.)

[1] 1 cake

[2] 1 Yeast Bread

[3] Cookies (4 cookies)

[4] 1 pie

[5] Quick Breads – 4 muffins or 1 loaf

[6] Miscellaneous – Any item using cake mixes, yeast breads,

dumplings, cobblers, crunches, etc.

Each exhibitor may enter three (3) items per class.

11. Prizes will be awarded - 1st & 2nd in each class as merited. From the six first-place winners, a grand prize of $50 and a reserve grand prize of $25 will be awarded.

12. Filling, frosting, glazing, pie filling, and meringue, (whether uncooked or cooked) are not permitted to contain cream cheese, sour cream, heavy cream, or whipped cream as the nature of these products increases the moisture content and water activity of the food. Foods with a higher moisture content and water activity can be ideal growing conditions for food borne pathogens, even if the ingredient is part of a batter and baked. Additionally, raw milk, raw milk products or uncooked eggs/egg whites are not permitted. Eggs/egg whites that have been cooked to 160°F (i.e. pasteurized or included as part of a batter and baked) are acceptable. No home-canned fruits, vegetables, or meats are permitted in products. Recipes must be provided that show which ingredients were used in each part of the product. Contestants should carefully wash their hands and make sure that their hands do not have any open cuts before preparing foods. Contestants should not be preparing food exhibits for competition within 48 hours of recovering from any illness. Whenever possible, baked 111 products should be transported and stored in chilled coolers (41°F).

13. For more information, contact the Rush County Extension Office at 932-5974.

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