–
ONLINE ENTRIES OPEN
ENTRY DEADLINE AUGUST 1ST 2025
DROP OFF FOR ENTRIES IN THIS DEPARTMENT AUGUST 7TH FROM 11:00AM – 6:00PM
CONVENORS: Penny Boldt and Faye Dalgleish
Pie Contest: Angie McDermid and Debora Soutar
ENTRY CLOSING DATE: Friday, July 25
EXHIBIT ARRIVAL DATE: Bring your exhibits (except pies) Thursday August 7 between 11 a.m. and 6 p.m. Items brought in after this time cannot be judged.
• Fruit Pie entries must be delivered between 10:00 a.m. and 10:30 a.m. on Saturday August 9 to the Kitchen Arts Department in the Home and Garden Building. Items brought after this time cannot be judged.
RULES: see Rules for Home & Garden Exhibitors
ENTRY FEES:
Section A (Open): $1.00 per entry
Section B (Teen): $0.50 per entry
Section C (12 yr. & under): $0.50 per entry
Section D (7 yr. & under): $0.50 per entry
PRIZE MONEY: 1st – $5, 2nd – $4, 3rd – $3, Ribbons to 3rd place,
PRIZE MONEY for FRUIT PIES donated by the family of Dale and Iris Friesen:
1st – $20, 2nd – $15, 3rd – $10, Special prizes for winners under the age of 16.
ROSETTES: Most Points in each section
SPECIAL CLASSES: Gifts and/or product coupons plus prize money and ribbons.
MOST POINTS IN CANNING CLASSES SPONSORED BY RYDER LAKE WOMEN’S INSTITUTE: 1ST – $75, 2ND – $50, 3RD – $25
MOST POINTS IN DEHYDRATED FOOD CLASSES SPONSORED BY RYDER LAKE WOMEN’S INSTITUTE: 1ST – $75, 2ND – $50, 3RD – $25
RECIPE FOR SHPRTBREAD CHALLENGE CLASS 19:
INGREDIENTS:
1 cup of butter, softened
3/4 cup of powdered sugar
1/2 tsp. vanilla
2 cups of flour, sifted
Method:
1. Preheat oven to 325F, line 2 baking sheets with parchment paper.
2. Add all 4 ingredients into a mixing bowl and mix slowly until a crumbly dough forms.
3. Form dough into a ball and then roll in between sheets of parchment paper to 1/3 to 1/2 inch thick. Cut into small circles or any shape desired.
4. Bake 12-15 minuets or until the bottoms are barely golden brown.
5. Cool for 5 minuets before transferring to a cooling rack.
SECTION A (Open)
BAKING CLASSES:
SECTION A: OPEN
BAKING CLASSES
- Special class: Bread, Raisin, using Rogers Flour, oven baked, 1 loaf
- Bread, white, oven baked, 1 loaf.
- Bread, made with bread machine, 1 loaf
- Bread, sourdough, 1 loaf
- Dinner rolls, white, 5
- Loaf, banana, 1 loaf
- Cupcakes, decorated, 5
- Special Class: Cake, Decorated, judged for the decoration only. Use Fair theme for more points.
- Cake, Chocolate, no icing, 8” or 9”, 1
- Squares, lemon, named, 5
- Brownies, no nuts, no icing, 5
- Special Class: Muffins, any variety, no nuts, 5, must include recipe. Will be judged on appearance, texture, creativity of recipe and presentation, weighed equally. Decision of the fair judge(s) will be final.
- Baking powder biscuits, plain, 5
- Butter Tarts with homemade pastry. 5
- Cookies, gluten free, any type, 5
- Cookies, chocolate chip, 5
- Candy, eg. fudge, chocolates, toffee etc. 5 pieces
- Special Class: Shortbread Challenge, 5 cookies. You must use the recipe provided above
- Air Fried Baked Goods. This category invites you to showcase your baking skills using an air fryer. Entries may include a variety of baked goods such as cakes, cookies, pastries, breads, or any innovative baked creating prepared entirely in an air fryer
CANNING CLASSES (most points cash prizes for 1st through 3rd – sponsored by Ryder Lake Women’s Institute):
20. Tomatoes, 1 jar
21. Pesto, 1 jar
22. Kombucha, 1 jar
23. Kimchi, 1 jar
24. Sauerkraut, 1 jar
25. Vinegar, herbal, 1 bottle
26. Jelly, herb, named, 1 jar
27. Jelly, Pepper, 1 jar,
28. Jelly, any other, named, 1 jar
29. Jam, berry, any variety, named, 1 jar
30. Jam, fruit, (not berry) named, 1 jar
31. Pickles, Dill, 1 jar
32. Pickles, Beet, 1 jar
33. Pickles, named, 1 jar
DEHYDRATED FOOD CLASSES (most points cash prizes for 1st through 3rd – sponsored by Ryder Lake Women’s Institute):
34. Dehydrated fruit – approximately 10 pieces in a baggy or jar
35. Dehydrated vegetable – approximately 10 pieces in a baggy or jar
36. Dehydrated herb – named, in a baggy or jar
SPECIAL CLASSES:
37. Fruit Pie – any type of fruit. Pies must be delivered between 10 a.m. and 10:30 a.m. on Saturday, August 10, to the Kitchen Arts Department in the Home and Garden Building. Judging begins at 10:30. Prize money and medals to 3rd place. Special prizes for winners under the age of 16.
38. Table Setting for Two – including a menu featuring B.C. products. Must be displayed on entrant’s own card table. May include chairs. Points awarded for Originality (/20), Colour scheme (/20), Menu (/20), Creativity (/40). Use fair theme for more points! Prizes to 3RD place.
SECTION B: TEEN (Ages 13-18)
CLASSES:
39. Cookies – any variety, 5
40. Cupcakes – decorated, 5
41. Muffins – any variety, 5
42. Bread – white, 1 loaf
43. Lunch Box: a healthy lunch with all the food groups
44. Air fried baked goods – this category invites you to showcase your baking skills using an air fryer. Entries may include a variety of baked goods such as cakes, cookies, pastries, breads or any innovative baked creation prepared entirely in an air fryer
SECTION C: PRE-TEEN (Ages 8-12)
CLASSES:
45. Cookies – any variety, 5
46. Cupcakes – decorated, 5
47. Bread creature – not to exceed 8” diameter, just for admiring (not eating!)
48. Squares – rice crisp cereal, 5
49. Brownies
50. Lunch Box: a healthy lunch with all the food groups
SECTION D: CHILDREN (7 yr. & under)
CLASSES:
51. Cookies – any variety, 5
52. Cupcakes – decorated, 5
53. Lunch Box: a healthy lunch with all the food groups
SECTION E: PEOPLE WITH DIVERSE ABILITIES (Open to any person with a mental or physical disability)
CLASSES:
54. Cookies – any variety, 5
55. Cupcakes – decorated, 5
SECTION F: FERMENTED BEVERAGES
- Each person may submit up to two entries per class.
- Wine entries should be presented in a standard 750 ml bottle. Beer entries should be presented in a 330 ml or 500 ml bottle.
- Tie firmly to bottle neck, a label containing your name, contact information, class and type of fruit or grape if applicable.
CLASSES:
ALES:
56. Pale Ale
57. India Pale Ale (IPA)
58. Amber Ale
59. Stout
60. Porter
LAGERS:
61. Pale Lager
62. Pilsner
63. Dark Lager
SPECIALTY BEERS
64. Wheat Beer
65. Fruit Infused Beer
WINES
66. Red wine – grape
67. White wine – grape
68. Rose wine – grape
69. Fruit wines
70. Sparkling wine
71. Dessert wine
72. Fortified wine