The categories are as follows:
Vegetables
(Trophy donated by Mr & Mrs P Thomas)
1. 5 Radish
2. 1 Cabbage
3. 1 Cauliflower
4. 3 Tomatoes
5. 1 Cucumber
6. 4 Carrots with Tops
7. 8 Raspberries on a Small Plate
8. 1 Longest Stick Of Rhubarb with Leaf
9. 5 Pods of Peas
10. 5 Pods of Broad Beans
11. 3 Red Beet With Tops
12. 3 Potatoes
13. 1 Lettuce
14. 5 Runner Beans
15. 3 Onions Grown from Seed
16. 3 Onions Grown from Sets
17. 5 French/Dwarf Beans
18. Any Vegetable or Fruit not listed
19. Humerous Mis-shapen Vegetable
FLOWERS
(Trophy donated by Mr & Mrs H Ridsdale)
20. 4 Marigolds
21. 1 Rose
22. 1 Sunflower in Vase
23. 6 Sweet Peas
24. 4 Pansies
25. Best Scented Rose
26. Vase of Mixed Garden Flowers
27. 1 House Plant (Flower)
28. 3 Dahlias
FLOWER ARRANGEMENT
(Trophy donated by John & Barbara Peel)
29. Tour De Yorkshire Arrangement
30. Ladies Buttonhole
31. Arrangement Using Only Foliage
32. Flowers in an Unusual Container
33. Posy of Flowers
34. A Harvest Arrangement
COOKERY
(Trophy donated by MR J. R. Hall )
35. 3 Brownies
36. Bread Loaf
37. 3 Biscuits
38. 3 Cheese Scones
39. Recipe Carrot Cake - see recipe below to follow.
40. 3 Pieces of Flapjack
41. 3 Butterfly Buns
42. Fruit Loaf
43. 3 Fruit Scones
44. Victoria Sandwich (Filled)
45. Quiche—Any Variety
PRODUCE
(Trophy donated by Mr & Mrs J Layton)
46. Jar of Raspberry Jam
47. Jar of Strawberry Jam
48. Jar of any other Jam
49. Jar of Lemon Curd
50. Jar of Chutney
51. Jar of Pickles—Any Variety
52. 6 Eggs
53. Alcoholic Beverage ( Homebrewed)
54. Non-Alcoholic Beverage (Homemade or brewed)
ARTS & CRAFTS
(Trophy donated by Mr & Mrs N Jaques)
55. Decorated Egg
56. Home Made / Knitted Garment
57. Painting/Picture
58. A Poem
59. Garden In a Tray
60. Animal Made From Vegetables/Fruit
61. Any Other Hand Made Object
PHOTOGRAPHY
(Trophy donated by Mr & Mrs G Jones)
62. Photography—Landscape*
63. Photography—Farming Life*
64. Photography—Flowers or Nature*
65. Photography—Family Fun*
66. Photography—Weather*
67. Photography—Bielby Scene*
68. Photography—Sport*
69. Photography—A Portrait*
*Photographs to be taken by Exhibitor within last 12 months.
CHILDREN’S CLASSES(Trophy donated by Helen Todd for the Best Entry)
5 and Under Age Group
70. Decorated Egg
71. A Coloured Picture
72. A Face On A Plate
73. Home Grown Cress In Decorated Container
6—12 Age Group
Entries made by 12 to 16 year olds will now be judged as adult entries.
74. A Coloured Picture
75. Animal made from Vegetables/Fruit
76. Handicraft or Model
77. Photograph
78. Decorated Egg
79. Home Grown Cress In Decorated Container
80. A Poem
The highlighted entries are those which are new or changed slightly.
Here is a pdf of the entry form. Click on the link to view and print off if you wish.
Produce Show Leaflet -
https://drive.google.com/file/d/0B1P5DEqM5L8YRndWcUhZaEx2T05JdDlEeUUtdmRfT3hUeWxB/view?usp=sharing
Produce Show Entry Form -
https://drive.google.com/file/d/0B1P5DEqM5L8YeVAwWnpiNm56SVVVcXZ0TXEyMmhybmVOSkY4/view?usp=sharing
New entry is a carrot cake using a specified recipe -here is the recipe link. https://drive.google.com/file/d/0B1P5DEqM5L8YZEdDb1VBSWVvZ0RtYmpKWmdDbXhra0puRVdv/view?usp=sharing
The WI Healthy(ish) Carrot cake
This is a lovely fragrant cake — the carrot being enhanced with mellow spices. For the competition leave it to cool and finish with the cream-cheese icing and walnut top.
(PER SQUARE: 336 calories, 22 g fat )
CAKE INGREDIENTS;
225 g (8 oz) self-raising flour
1 and a half teaspoons baking powder
1 tablespoon ground mixed spice
1 teaspoon ground ginger
175 g (6 oz) golden caster sugar
50 g (2 oz) walnut halves, chopped roughly
3 large eggs, beaten
200 ml (7 oz) sunflower oil
Half a teaspoon vanilla extract
225 g (8 oz) finely grated carrot
FOR THE ICING;
175 g (6 oz) low-fat cream cheese
25 g (1 oz) butter or margarine, softened
80 g (3 oz) icing sugar, sifted
lemon juice
vanilla extract
15 walnut halves, to decorate
1 Preheat the oven to Gas Mark 4/electric oven 180oC/fan oven 160oC. Grease and base-line a
shallow tin, 17 x 26 cm (6 1⁄2 x 10 1⁄2 inches).
2 In a large bowl, sift together the flour, baking powder and spices. Stir in the sugar and
walnuts.
3 Make a well in the centre and add the eggs, oil and vanilla extract.
Stir until smooth. Mix in the carrot and spoon into the prepared tin. Level the surface and bake in the centre of the oven for 40-45 minutes, until a metal skewer inserted in the middle comes out clean. Allow to cool in tin for 10 minutes before turning out on to a wire rack to cool.
4 To make the icing, beat together the cream cheese and butter or margarine in a bowl, until
smooth. Gradually add the sifted icing sugar, followed by a squeeze of lemon juice and a few drops of vanilla extract, to taste.
5 Spread the icing evenly over the cake's surface. Mark into 1 5 squares and decorate each
with a walnut half. Cover with cling film, to prevent it from drying out, and keep refrigerated.
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