Department E: Bread, Pastry & Candies

      Please Note: All Departments must be in place by Monday, August 28th at 8:00pm for Judging on Tuesday, August 29th.

Articles for Entries will be accepted Sunday, August 27th from 12 Noon-6:00pm and Monday, August 28th from 9am-8:00pm. All Judging will take place on Tuesday before the Fair opens on Thursday at 9:00 am.

One Exhibitor per entry per lot unless otherwise specified.

All Entry Forms Close on August 23rd.

Entries must remain in place until 5:00 pm on Monday, Sept. 4th. and must be removed by Tuesday, Sept 5th. by 3:00 pm. The Fair is not responsible for items left after 3:00 pm on Sept. 5th

A meritorious ribbon may be awarded for an outstanding exhibit in Dept. E-P.

SPECIAL AWARDS

Receive 2 FREE 1 day passes for this years Lancaster Fair, when you exhibit items in the Arts and Crafts hall, and acquire 75 or more points.

Points are awarded in the following manner:

Blue Ribbon (first place) 10 points
Red Ribbon (second place) 7 points
Yellow Ribbon (third place) 5 points
Honorable Mention 3 points
Judge’s Choice 10 point
Entry Blank On Line 10 points
New Exhibitor 5 points
Successive exhibitor 10 points
President’s Award 15 points
Chester and Doris Savage Award 10 points

Numerous Exhibits:
25= 5 points
50= 10 points
75= 15 points

100=20 points
Exhibits will be judged on Tuesday before the fair opens, so be sure to include your telephone number, and we will contact you if you achieve the 75 or more points for your FREE passes.

A special ribbon and monetary award will be awarded to those persons having 25 or more, 50 or more, 75 or more, and 100 or more entries in Dept. E-O. Only one entry per lot unless otherwise specified.

Judge may withhold prizes for insufficient merit and remove from public view any entry or part thereof which, in his/her opinion, discredits the exhibition. Entries accepted only in classes listed. (Must be made from scratch – no mixes allowed-exception—Class 7). Items should be in zippered plastic bag. Note: All baked goods will be removed and disposed of if they become spoiled or moldy.

Class 1.
Lot

1.  White Bread
2.  Whole Wheat Bread
3.  Rye Bread
4.  Brown Bread
5.  Holiday Bread
6.  Banana Bread
7.  Date Bread
8.  Zucchini Bread
9.  White Rolls (1/2 doz.)
10.  Whole Wheat Rolls (1/2 doz.)
11.  Cinnamon Rolls (1/2 doz.)

1st – $3.00; 2nd – $2.00; 3rd – $1.50

Class 2.
Lot

1.  Angel Food Cake
2.  Sponge Cake
3.  White Cake
4.  Yellow Cake
5.  Spice Cake
6.  Chocolate Cake
7.  Coffee Cake
8.  Gingerbread Cake
9.  Jelly roll or Crème Roll

1st – $5.00; 2nd – $3.00; 3rd – $2.00

Do not frost tops of cakes. You may sprinkle tops with sugar if you wish.

Class 3.
Lot

1.  Drop Cookies (1/2 doz.)
2.  Rolled Cookies (1/2 doz.)
3.  Filled Cookies (1/2 doz.)
4.  Bar Cookies (1/2 doz.)
5.  Doughnuts (1/2 doz.)
6.  Doughnuts (Chocolate -1/2 doz.)
7.  Doughnuts (Raised -1/2 doz.)
8.  Muffins (1/2 doz.) specify flavor
9.  Decorated Cookies (1/2 doz. use your imagination)

1st – $2.00; 2nd – $1.50; 3rd – $1.00

Class 4.
Lot—(8 inch minimum size)

1.  Apple Pie
2.  Rhubarb Pie
3.  Blueberry Pie
4.  Mixed Berry Pie
5.  Other Single Berry Pie

1st – $10.00; 2nd – $8.00; 3rd – $5.00

Remember to look in our Contest section for other pie baking options

Class 5.
(approximately 1/2 lb. each variety)

1.  Fudge (specify type, approximately ½ lb.)-MAY HAVE MULTIPLE ENTRIES OF DIFFERENT FLAVORS
2.  Brittles (specify type approximately 1/2 lb)
3.  Lollipops (6 each)
4.  Hand- Dipped Chocolates(6 each) cream or caramel filled

1st – $2.00; 2nd – $1.50; 3rd – $1.00

Class 6.

Lot 1. Decorated Cake (May use Styrofoam base as cake)
Lot 2. Gingerbread House

1st – $10.00; 2nd – $7.00; 3rd – $5.00

Class 7.

Lot 1. Home Modified Dessert from mix

1st—$3.00, 2nd—$2.00, 3rd—$1.50

Class 8.
Speciality

Lot 1. Sugar Free
Lot 2. Gluten Free

1st-$3.00,2nd.-$2.00-3rd-$1.50

Contact
Sandra Yunghans , Director
Tel: 603/788-3519

lfairartscrafts@gmail.com