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LOCATION: DOMESTIC ARTS BUILDING

SUPERINTENDENT: Mary Hollinger, Lyons, KS (620) 257-8147

FOODS OFFICE: Sept. 4 - 18 (620) 669-3862


ENTRY DEADLINE - AUGUST 15TH
ALL PAYMENTS ARE DUE, INCLUDING ADVANCE TICKETS, BY ENTRY DEADLINE DATE


FOODS DEPARTMENT SCHEDULE – DOMESTIC ARTS BUILDING

(ENTER THROUGH NORTH DOORS)

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Aug 15

Entry Deadline for All Food Contests (*including Special Contests) - paperwork or online entry (Must be postmarked by Aug. 15 if mailed)

Aug 16 – 25

Entries still accepted with a $5.00 late fee per item

After Aug 25

Entries still accepted with a $25.00 late fee per item


OPEN CLASS CONTESTS RECEIVING HOURS


Sept 4

Receiving Entries 9:00 am – 5:00 pm & Pick-up of advanced ordered tickets.

Sept 5

Receiving Entries 9:00 am – 8:00 pm & Pick-up of advanced ordered tickets.

Sept 6

Receiving Entries 9:00 am – 11:00 & Pick-up of advanced ordered
tickets. ** Nothing will be accepted after the stated receiving hours except for Special Contest which will only be received during their specified receiving times. *No exceptions will be made

Sept 6

Judging begins @ 2:00 pm

JUNIOR & SPECIAL CONTESTS RECEIVING HOURS


Sept 9

Receiving @ 8:00 am - 10:15 am *No exceptions - Decorated Sugar Cookie Contest (Judging: 11:00 am)

Sept 9

Receiving @ 8:00 am - 12:00 noon *No exceptions - Pies, Pies & More Pies Contest (Judging: 1:00 pm)

Sept 9

Receiving @ 9:00 am - 6:00 pm *No exceptions - Cream Pie Contest Contest (Judging: 7:00 pm)

Sept 10

Receiving of Junior Entries Only - 1:00 pm – 9:00 pm “or” during open hours above. Enter at Gate #3 and a parking attendant will direct you where to bring your entries. You will need a ticket for gate admittance. These can be purchased at time of entry until Aug. 15 th. ***If advance discounted tickets were ordered, you can pick them up if you brought another entry during the open class receiving hours or if you entered in Junior Classes only, pick-up can be made at our Guest Service Booth at the corner of 20th & Popular.
(Judged 9:00 am on 11th)

Sept 10

Check-In @ 9:00 am - 12:00 noon *No exceptions - On-Site Grill Cheese Cook Off Contest (Contest Starts @ 1:00 pm)

Sept 10

Receiving @ 11:00 am - 2:00 pm *No exceptions - The Great American Spam Contest (Judging: 3:00 pm )

Sept 11

Receiving @ 8:00 am - 9:45 am *No exceptions - Anchor Inn Fresh Salsa Contest (Judging: 10:30 am)

Sept 11

Receiving @ 8:00 - 12:00 noon *No exceptions - Invent a Heart Health Food (Judging: 1:00 pm)

Sept 12

Receiving @ 8:00 am - 9:45 am *No exceptions - King Arthur Flour Contest (Judging: 10:30 am)

Sept 12

Receiving @ 9:00 am - 6:00 pm *No exceptions - Curley’s BBQ Contest (Judging: 7:00 pm)

Sept 13

Receiving @ 9:00 am - 10:15 am *No exceptions - C & H Cheese Cake Contest (Judging: 11:00 am)

Sept 16

Receiving @ 9:00 am - 2:30 pm *No exceptions - Family Heirloom Contest (Judging: 3:00 pm)

Sept 17

Receiving @ 11:30 am - 12:30 pm *No exceptions - Homemade Ice Cream& Topping Contest (Judging: 1:00 pm)

Sept 17

Entries are released as of 6:00 pm – 9:00 pm **No early releases

Sept 18

Entries picked up between 9:00 am – 1:00 pm

After Sept 18

Must contact KSF Admin Office to make arrangements (620) 669-3881, (620) 669-3621 or (620) 669-3600. Remaining items should be picked up within 1 week from the closing of the fair.

*NEW TIMES: Please review the above schedule closely. DO NOT miss your deadline as this will waive your right for any advance discounted tickets you may have purchased. Only items mailed in will be allowed to arrive earlier than the stated receiving hours. Items brought to the fairgrounds in advance will not be accepted.


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ADVANCE PURCHASED TICKETS: Exhibitor tickets purchased at time of entry will only be issued to the exhibitor upon the receipt of their item(s). For any reason, should exhibitors miss the designated receiving hours or choose not to bring their entry/entries, exhibitors waive the right to receive their tickets. The Kansas State Fair has a “No Refund Policy”. All advance purchased exhibitor / gate tickets must be “paid in full” by August 15th. If payment has not been made by the August 15th deadline, tickets will not be issued.

KANSAS STATE FAIR OFFERS......................................................$3,800.00

SPONSORS OFFER.........................................................................$5,003.00

**If you are interested in becoming a sponsor, please contact our Competitive Exhibits Dept. 620-669-3621



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SPONSORS

Anchor Inn / Anchor Away – Hutchinson, KS

Apron Strings – Hutchinson, KS

Cake Stuff – Wichita, KS

C & H Sugar Company – Crockett, CA

Dillons Food Stores – Hutchinson, KS

Garden Complements – N. Kansas City, MO

Grain Craft– McPherson, KS

Greater Midwest Foodways

Hormel Foods Corp. – Minneapolis, MN

Jarden Home Brands – Daleville, IN

Kansas Honey Producers Assoc. - Wichita, KS

Kansas Assoc. of Wineries – Kansas City, KS

Kansas Soybean Commission – Topeka, KS

Kansas Wheat Commission – Manhattan, KS

King Arthur Flour - Norwich, VT

Red Star Yeast - Milwaukee, WI

Robert Schirer – Lyons, KS

Stafford Flour Mill – Hudson, KS

The Bread Basket - Newton, KS





All entries are subject to the Kansas State Fair General Rules in addition to any department, division or class rules listed

  • Only (1) one person's name per entry form or account. Each entrant must have their own ID number. This must also be the preparer of all items entered under that name.
  • See specifics for each category to know whether recipes are required and the format they should take. Most should be typed on a 8 1/2" x 11" sheet of paper with name, address, and phone number in bottom left corner (this will be hidden from the judge). Exceptions are Decorated Cakes, some Preserved Foods and Wines, which do not require recipes. The Junior division and some Special Contests also require age on the recipe. Follow the additional rules outlined for these contests. Should proof of purchase be required (product label, register receipt, UPC code, etc.), please attach to the recipe sheet.
  • Entries & recipes become property of the Kansas State Fair and / or Sponsor and are subject to news media coverage, editing, etc.
  • Baked goods and other special contest entries may (at the discretion of the Foods Department staff and judges) be put into the bake sale, offered to those attending the contest judging, or returned to the entrant.
  • No commercial mixes are allowed unless noted for a specific class.
  • To help ensure food safety, entries that are not immediately judged should not contain uncooked cream cheese, sour cream, whipping cream, eggs, or custard fillings. All entries must be safe for consumption.
  • Alcohol is not an allowed ingredient (except for the Wine Competition)
  • All baked items are to be entered on a sturdy but disposable "plate". Paper and plastic plates should be of a size to properly show the entry (neither too large or too small and of an appropriate shape). Heavy corrugated cardboard can be cut to be 1" larger than the entry, but must be covered with food grade material (such as aluminum foil). Coffee cakes and other such entries may be left in a disposable cake pan (which will not be returned). Each entry must come inside a clear food-grade plastic bag. Use of non-disposable pie pans are allowed in pie contest, but the State Fair nor its employees or volunteers will be held responsible for damaged or lost property. These pie pans may be collected shortly after the contest or at a later time.
  • Any exhibit that becomes unsightly will be removed from display but the ribbon will remain.
  • The Kansas State Fair reserves the right to cancel any class or placing if the entries are insufficient to secure adequate competition or an award is not merited.
  • If any (1) one exhibitor receives duplicate product prizes, they may forfeit the duplicate prize to the next place winner.


HELPFUL TIPS

  • Always try to produce uniform looking items
  • Unless entering a contest where creativity is most important, choose a recipe and shape which is typical of the class
  • Please check each contest entered for eligibility requirements i.e. age requirement, proof of purchase, or if not eligible to compete for (1) one year after winning (3) three consecutive years
  • When entering a special contest, be sure to use the Sponsor's product name in your ingredient list, (i.e.; C & H Sugar, King Arthur Flour)


FOOD SALE

  • Perishable food entries will be sold after judging is complete and a portion removed for display purposes. Items will be for sale in the northeast corner of the Domestic Arts Building each day of judging. Proceeds will be used to enhance the Foods Department.
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OPEN CLASSES

For men, women and children of all ages. Prior fair experience not required.

Size Requirements for all classes (if applicable) :

  • ALL cookies, biscuits, rolls, muffins, and candies are to be submitted in quantities of (6) six unless otherwise stated in special instructions
  • Any class with (*) may be any size or shape
  • Bread loaves can be baked in 9" x 5" x 3" or 8" x 4" x 3" pan unless otherwise stated. ALL cookies, biscuits, rolls, muffins, and candies are to be submitted in quantities of (6) six unless otherwise stated in special instructions



Division 600 - Apples - Candied, Caramel or Toffee

Premiums awarded for this division are 1st - $20, 2nd - $15 and 3rd - $10

Whether your apple is covered in candy, caramel or toffee; it will be D-E-L-I-C-I-O-U-S. Dip and decorate your apple with imagination. No color is right or wrong, just as no condiments or candies are off limits.

All items must be edible. Apples must be on a stick. (2) apples of the same size and identically decorated need to be submitted - (1) for displaying and (1) for judging. Judging will be based on creativity, appearance and taste.

Class


01

Apples - Candied, Caramel or Toffee



Division 601 - Bread Basket - Sponsored by Kansas Wheat Commission

Premiums awarded for this division are 1st - $100, 2nd - $75 and 3rd - $50 and will be paid directly from the sponsor after the fair

Do you have what it takes to make the winning bread basket? Bread baskets may be any size and made from any material: purchased, handmade or edible. Include a variety of assorted yeast rolls, buns and yeast breads at least (12) twelve in number and not less than (3) three kinds of dough. No need to wrap each item in your basket, but wrap and identify each of the (3) three kinds of dough for the judges to inspect. Put samples on disposable plate plate/container then in a food grade plastic bag so your basket contents will not be disturbed. Recipes are required for each bread dough. Basket shall count 25% and the selection of breads 75%. The winner will be invited to present the winning basket on Governor's Day to the President of the Kansas State Fair Board at the Domestic Arts Demonstration Kitchen. THE WINNING BASKET BECOMES THE PROPERTY OF THE KANSAS STATE FAIR AND WILL NOT BE RETURNED.

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Class


01

Kansas Wheat Bread Basket


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Division 602- Breads - Quick

Premiums awarded for this division are 1st - $9, 2nd - $7 and 3rd - $6. Sweepstakes winner will receive $5 plus a Dillon’s gift card.

Judging Criteria: General Appearance - 25%, Texture - 45%, Flavor & Aroma - 30%


Class

01

Biscuits - Any (made without yeast) (6)

05

Scones (6)

02

Cornbread Muffins (6)

06

Zucchini Bread Loaf

03

Fruit Muffins (6)

07

Miscellaneous Quick Bread

04

Pumpkin Bread Loaf


Division 603 - Breads - Yeast

Premiums awarded for this division are 1st - $20, 2nd - $15 and 3rd - $10. Premiums for classes 03, 05 & 07 are 1st - $30, 2nd - $20 and 3rd - $10. Sweepstakes winner will receive $10 plus a Dillon’s gift card

All exhibitors will be given Red Star Yeast and coupon. Winners of some classes may receive an additional gift provided by RED STAR. Classes 03 and 05 thru 10 will require a cash register receipt or UPC code or copy for proof W-R or Hudson Cream flour was used.

Judging Criteria: General Appearance - 25%, Texture - 45%, Flavor & Aroma - 30%

Class

01

Any Yeast Bread other than listed

07

Cinnamon Rolls, using Hudson Cream Flour, (6)

02

Artisan Bread

08

White Bread Loaf using W-R Flour

03

Biscuits - Any, using Hudson Cream Flour, (6)

09

White Dinner Rolls using W-R Flour (6)

04

Bread made with at least 50% Whole Wheat

10

Whole Wheat Bread Loaf

05

Bread Machine Bread using Hudson Cream Flour (baked in machine)

11

Whole Wheat Rolls (6)

06

Caramel Rolls (caramel side up) using W-R Flour (6)




Division 604 - Cakes

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $7. Sweepstakes winner will receive $5 plus a Dillon’s gift card

Cakes and frosting must be made from scratch, except for class 03. Recipes for cakes (and frosting or glaze if used) are required. Pan size must be included with the instructions on the recipe sheet. Check classes to see if cakes should be frosted or not. Frosting covers the whole cake or each layer of the cake. A thin/light drizzle of icing may be used on cakes not requiring frosting, but should not cover the whole cake or be the consistency of frosting. Angel Food and Chiffon cakes should be exhibited with top crust up (not against plate).

Judging Criteria: General Appearance-25%, Texture-50%, Aroma & Flavor-25%

Class

01

Angel Food (No Frosting)

05

Chocolate Cake (Frosted)

02

Bundt Cake (No Frosting)

06

Fresh Apple Cake (Frosting Optional)

03

Cake made from a mix but with added ingredients or changes (frosting optional)

07

Pineapple Upside-Down Cake (No Frosting)

04

Chiffon Cake (No Frosting)

08

Pound Cake (No Frosting)


Division 605 - "Cake Stuff" Decorated Cake Competition

Premiums awarded for this division are "Cake Stuff" Gift Certificates in the following denominations - 1st - $50, 2 nd - $35 and 3rd - $15 and will be awarded directly from the sponsor after the fair

Decorate a cake for any special occasion or holiday: birthday, baby shower, graduation, retirement, 4 th of July-any theme you wish (other than a wedding, which has its own category). You may provide a description of your cake to give judges and spectators information about your inspiration and the materials and methods used to finish your design. This page should be no larger than 5" x 7" and may be displayed with your cake if in a self supporting photo frame. You may enter more than one cake but will be eligible to win only (1) one prize. Cakes are to be made of Styrofoam. All decorations must be edible and applicable to real cake. The cake base can be no larger than a 14" x 20", and the height no more than 14". You may put finishing touches on your cake using our kitchen. Decorators may place their cakes directly into the display case. Cakes will be judged on neatness, originality, creativity, skill, choice of colors appropriate to design, number and difficulty of techniques used. Judges are impartial and not employees of "Cake Stuff".

READ CAREFULLY! If you meet even (1) one requirement under a division, that will be the lowest division you may enter. Anyone who wins (2) two best of division awards will be required to move up to the next higher division the following year. Anyone who wins Professional Division twice consecutively may not compete in the Decorated Cake Competition for (1) one year.

CAKE COMPETITION DIVISIONS

Adult Beginner: Less than 2 yrs decorating experience or no more than 2 courses of cake decorating lessons

Adult Intermediate: Less than 2 yrs decorating experience or 3 or more courses of cake decorating classes

Adult Advanced: More than 2 yrs decorating experience or those who make a practice of selling their work

Adult Semi-Professional: Past or present teacher having taught less than 3 classes, operator of in-home business selling less than an average of 30 cakes per year, employed as a decorator at a commercial bakery less than one year, or has the equivalent of 5 full days of classes from a recognized professional teacher. This includes any combination of classes and/or hands on seminars totaling 5 days of professional instruction

Adult Professional: A past or present teacher having taught 3 or more classes, operator of an in-home business selling more than an average of 36 cakes per year, employed as a decorator in a commercial bakery more than one year, past or present owner of a commercial bakery, or has the equivalent of 10 full days of classes from a recognized professional teacher. This includes any combination of classes and/or hands on seminars totaling 10 days of professional instruction

Class

01

Decorated Cake – Children (8 -12 years old)

05

Decorated Cake - Adult Advanced

02

Decorated Cake – Teen (13 -17 years old)

06

Decorated Cake - Adult Semi Professional

03

Decorated Cake - Adult Beginner

07

Decorated Cake - Adult Professional

04

Decorated Cake - Adult Intermediate


Division 606 - "Cake Stuff" Wedding Cake Competition

Premiums awarded for this division are "Cake Stuff" Gift Certificates in the following denominations - 1st - $100, 2 nd - $75 and 3rd - $50 and will be awarded directly from the sponsor after the fair

Demonstrate your skills for decorating a wedding cake. There are no set themes or frosting restrictions. You may provide a description of your cake to give spectators, as well as judge's, information about your inspiration and materials and methods used to finish your design. This page should be no larger than 5" x 7" and may be displayed with your cake if in a self supporting photo frame. This competition is open to anyone age 18 or over. You may enter more than one cake but will be eligible to win only one prize. Anyone who wins this competition two consecutive years must step down one year before entering this competition again.

Cakes are to be made of Styrofoam. Decorations must be edible and applicable to real cake. Tiers may be separated or stacked. Plastic may be used for the completion of ideas only (tier separators, etc.) They are to have no larger than a 22" base, maximum height of 25", including decorations. You may put finishing touches on your cake in our kitchen. Decorators may place their cakes directly into the display case. Cakes will be judged on neatness, originality, creativity, skill, choice of colors appropriate to design, number and difficulty of techniques used.

Class

01

Wedding Cake Competition


Division 607 - Candies

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive an additional $10

Entries will be judged on: General Appearance - 30%, Flavor - 35%, Texture - 35%

Class

01

Chocolate Fudge (6)

03

Party Mints **May use cream cheese for this class only (6)

02

Nut Brittle (6)

04

Miscellaneous Candy (6)


Division 608 - Decorated Candy Box

Premiums awarded for this division are 1st - $30, 2nd - $20 and 3rd - $15

One pound of assorted candy, at least (4) four different kinds, exhibited in a box appropriately decorated to a Kansas or Fair honoree to be designated at fairtime. You need not follow the Fair theme. The box will count 25%, candy 75%. Bring (2) two pieces of candy of each kind, individually wrapped and identified in or on a separate disposable container for sampling by the judges so that the candy box will not be disturbed. Recipes are required for each candy. The winner will be invited to present the candy box to the recipient on Governor's Day. THE WINNING BOX WILL NOT BE RETURNED. All other boxes may be picked up at the end of the fair.

Class

01

Candies - Decorated Candy Box


Division 609- Cookies

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $5 plus a Dillon’s gift card

Recipes are required for all classes. Judged on: Flavor - 40%, Texture - 35%, and General Appearance - 25%

Class

01

Brownies (6)

07

Oatmeal with any chips Cookies (6)

02

Chocolate Chip Cookies (6)

08

Oatmeal with / without raisins Cookies (6)

03

Chocolate Cookies (6)

09

Peanut Butter Cookies (6)

04

Extra Special / Party Mints (6)

10

Snickerdoodles (6)

05

Gingersnaps (6)

11

Sugar Cookies (6)

06

Lemon Bars (6)

12

Miscellaneous Cookies (6)


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Division 610- Governor's Cookie Jar

Premiums awarded for this division are 1st - $225, 2 nd - $150 and 3rd - $75

Use the 2017 Kansas State Fair theme as your inspiration - "Get Your Fair On" . Bake an assortment of cookies and place in a clear wide mouth attractively decorated jar of 1-gallon capacity (check capacity before assuming you have a gallon jar). The display (decorations and jar together) will be disqualified if over 15” in any direction. Cookies should be visible through at least a total of 50% of the jar and each cookie should be wrapped separately in clear plastic wrap. Jar must be filled with cookies, with not less than (9) nine varieties with a maximum of (15) fifteen varieties using all of the following types at least once. Drop Cookies - Bar Cookies - Refrigerator Cookies - Rolled Cookies - Molded Cookies . Bring (2) two labeled sample cookies wrapped together with plastic wrap of each recipe. Place all samples in a covered flat box (no need to decorate), so the judges will not need to open the decorated jar. Boxes and sample cookies will not be returned. Remember to provide recipes for each type of cookie in your jar. Cookie jar decoration will count for 40% and cookies 60%. This year's winner will be invited to present the cookie jar to the Governor at the Domestic Arts Demonstration Kitchen on Governor's Day. Winners of this contest may win (3) three years straight before laying out (1) one year. THE WINNING COOKIE JAR BECOMES THE PROPERTY OF THE KANSAS STATE FAIR AND WILL NOT BE RETURNED. All other entries may be picked up at the end of the fair.

Class

01

Governor’s Cookie Jar


Division 611 - Make it with Honey - Sponsored by The Kansas Honey Producers

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $5

Exhibits may contain some sugar, but this must be listed as a recipe ingredient. When ingredients are equal, preference will be given to exhibits containing the least amount of sugar. Whole loaves of bread and cake must be exhibited. To view hints and recipes, visit www.honey.com. *Class 01 may use any type 1/2 pint jar. Sauce may be picked up by 8:00 pm same day as judging or left for display.

Judging Criteria: Usage of Honey - 40%, Taste Appeal - 40%, Appearance - 20%


01

*BBQ Sauce made with Honey (refrigerated only)

05

Honey Quick Bread

02

Chocolate Honey Cake

06

Honey Whole Wheat Bread

03

Cookies made with Honey (6)

07

Muffins made with Honey (6)

04

Honey Cake



Division 612 - "Mix it Up" - Tricks with a Mix Contest

Premiums awarded for this division are 1st - $12 , 2nd - $9 and 3rd - $7

Start with a mix then create a baked item other than for what the mix was intended (cake mix not used to make a cake). If your entry is not a whole entry such as a whole cake or bread loaf, then you must bring (6) six items.

Judging Criteria: Taste - 50% & Creativity - 50%

Class

01


"Mix it Up" - Tricks with a Mix



FOOD PRESERVATION RULES

The following rules are for all Food Preservation Classes. Review to the General Rules that are available at the beginning of the Foods Section.


  • All preserved foods must h ave been preserved after September 15, 2016.
  • Preserved food entries must have the following information on a 3" x 5" card stating: NAME OF PRODUCT, DATE PRESERVED, TYPE OF PACK (HOT OR COLD), PROCESSING METHOD AND TIME, POUNDS OF PRESSURE (FOR LOW ACID FOOD), ALTITUDE WHERE PRODUCT WAS PROCESSED, & COUNTY OF EXHIBITOR. If you have additional information about the item entered, you may include it on your card. Check Dried Food and Spreads divisions for information needed on the 3" x 5" card. Your card will be under your exhibit after judging and will be returned to you at the end of the fair.
  • Using the guidelines from the National Center for Home Food Preservation, visual inspection will be used for the most part for judging. Jars may need to be opened when: differences among entries are too small for visual judging only or when spoilage is suspected. Any item opened will have a small black mark on the lid to denote that it has been opened and no longer safe for consumption. Preserved items are to be displayed in regulation canning jars. All rings must be free of rust. Entries must be in compliance with current USDA guidelines. Visit http://nchfp.uga.edu or contact your local extension office for safe food preservation practices. Produce or recipes not tested by USDA for preservation safety will not be judged. Sweepstakes winners may win (3) three years straight before not being eligible for sweepstakes contests for (1) one year.
  • Do not put any labels or decorations on the jars. Judges need to see the product through the glass jar and should not know who entered it.
  • No quart jars are allowed. Canned fruit in pint jars only. All other classes may be in half-pint or pint jars.
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Overall all Best of Show Winner from the (2) groups - Jellies, Preserves, Jams & Butters and from Canned Fruits, Vegetables, Pickles and Relish will be awarded a Dillon’s Gift Card along with $5


Ball Fresh Preserving Award for Adult Level

Jarden Home Brand, makers of Ball & Kerr Fresh Preserving Products, is proud to recognize today's fresh preserving (canning) enthusiasts. First and second place awards will be given to those individuals judged as the best in designated categories when Ball & Kerr jars and lids are used. For winners in Soft Spreads, proof of purchase of Ball pectin must be provided at time of entry and will be stapled to your entry tag.

Judging Criteria: Appearance - 60%, Selection of Products - 25%, Container - 15%


Division 613 - Food Preservation - Butters

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $5

Class


01

Butter of your Choice - Apple, Pear, Peach, etc.


Division 614 - Food Preservation - Canned Fruits

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $10 and a Dillons Gift Card

Class

01

Canned Fruits - Any variety (apples, cherries, pears, peaches, plums, etc.)

03

Tomatoes

02

Fruit Juice; any kind

04

Tomato Juice


Division 615 - Food Preservation - Canned Pickles or Relish

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4

Recipes are required. Put on back of the information 3" x 5" index card or attach a second card to the first.

Class

01

Canned Pickles or Relish - Any Variety (dill, sweet, corn relish, salsa, okra, etc.)



Division 616 - Food Preservation - Canned Vegetables

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $10 and a Dillons Gift Card

Class

01

Asparagus

06

Green or Wax Beans, Cut

02

Beets; sliced or diced

07

Green or Wax Beans, Whole

03

Beets, small whole

08

Mixed Vegetables

04

Carrots

09

Potatoes

05

Corn

10

Miscellaneous Vegetables


Division 617 - Food Preservation - Collection of Canned or Preserved Foods

Premiums awarded for this division are 1st - $20, 2nd - $15 and 3rd - $10. Sweepstakes winner will receive $10

All collections must be the same size either half-pint or pints & in same brand of jars. Each collection must contain (6) six jars and each jar contents must be a different kind. Example: Canned Fruit must be (6) six different types of Fruit

Recipes are required for Jelly and Jam classes. Put on back of the informational 3" x 5" index card or attach a second card to the first. Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Canned Fruit

04

Jellies and / or Preserves

02

Canned Vegetables

05

Pickles and Relishes

03

Jams & Butters


Division 618 - Food Preservation - Dried Foods

Premiums awarded for this division are 1st - $6, 2nd - $4 and 3rd - $3. Sweepstakes winner will receive $10

Dried foods to be exhibited in half-pint or pint glass jar which appear full. Include a 3" x 5" card stating the following: name of dried food and date dried, method of pretreatment, drying method and drying time

Judging Criteria: Texture and Aroma - 50% Size and Shape - 40% Jar and Card - 10%


01

Dried Fruit

05

Dried Vegetable

02

Dried Herbs

06

Fruit Leather

03

Dried Pasta, any shape

07

Trail Mix / Snack Mix

04

Dried Seeds

08

Miscellaneous Dried Food


Division 619 - Food Preservation - Jams

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $10

Recipes are required for Jelly and Jam classes. Put on back of the informational 3" x 5" index card or attach a second card to the first. Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Apricot Jam

05

Peach Jam

02

Berry Jam

06

Strawberry Jam

03

Grape Jam

07

Miscellaneous Jam

04

Mixed Fruit Jam


Division 620 - Food Preservation - Jellies

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $10

Recipes are required for Jelly and Jam classes. Put on back of the informational 3" x 5" index card or attach a second card to the first. Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Apple Jelly

05

Grape Jelly

02

Berry / Mixed Jelly

06

Mixed Fruit Jelly

03

Blackberry Jelly

07

Sand Hill Plum Jelly

04

Cherry Jelly

08

Miscellaneous Jelly



Division 621- Food Preservation - Preserves

Premiums awarded for this division are 1st - $11, 2nd - $8 and 3rd - $6. Sweepstakes winner will receive $10 and a Dillons Gift Card

Class

01

Peach Preserves

03

Two Fruits Preserves

02

Strawberry Preserves

04

Miscellaneous Preserves



JUNIOR DIVISION -

AGES 18 AND UNDER


You don't need to be a ribbon winner from your County Fair. Juniors may also enter in Open Class, but must follow open class rules and guidelines.

JUDGING: Monday, Sept. 11 at 9:00 am. Canned items which are not disturbed and remain on display for the entire fair are picked up the last day. ***See Food Sale Rules at beginning of the Foods Information.

1. Entries should be in the name of the person who made the product. Adults may not do the work and enter the item under a child's name. The age of the entrant will be considered by the judge.

2. Recipe to be typed on 8 1/2" x 11" paper with name, address & phone number in the bottom left hand corner. Exhibitor's AGE ONLY must be listed in the top right corner (visible to judge).

3. Members of the same family may not split one batch of cookies or rolls for use with two or more entries.

4. No commercial mixes may be used, except for Class 06 in Division 626 - "Mix it Up" - Tricks with a Mix.

Overall Best of Show in the Junior Foods Division will receive $5 and a Dillons Gift Card.


Division 622 - Juniors - Breads - Quick

Premiums awarded for this division are 1st - $9, 2nd - $7 and 3rd - $6. Sweepstakes winner will receive a Dillons Gift Card

Class

01

Banana Bread

04

Pumpkin Bread

02

Coffee Cake with or without topping (on plate or in disposable pan)

05

Miscellaneous Quick Bread

03

Muffins any kind (6 on a plate)


Division 623- Juniors - Breads - Yeast

Premiums awarded for this division are 1 st - $10 , 2nd - $8 and 3rd - $6 except class 02 will award 1 st - $20 , 2nd - $15 and 3rd - $10. Sweepstakes winner will receive $5 and a Dillons Gift Card

Loaves should be baked in bread loaf pan. Rolls may be any size or shape. You may use a bread machine to mix dough then shape and bake traditionally.

Class

01

Cinnamon Rolls (6)

04

Multi-grain Bread

02

Bread made with at least 50% Whole Wheat, must use W-R Flour

05

White Bread

03

Dinner Rolls, White or Wheat (6)

06

Miscellaneous Yeast Bread (something for which there is no other category)


Division 624 - Juniors - Cookies

Premiums awarded for this division are 1 st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $5 and a Dillons Gift Card


Class

01

Brownies

05

Snickerdoodle Cookies

02

Chocolate Chip Cookies

06

Sugar Cookies

03

Chocolate Cookies

07

Miscellaneous Cookies

04

Peanut Butter Cookies


Division 625 - Juniors - Food Preservation

Premiums awarded for this division are 1 st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $ 5 and a Dillons Gift Card

Exhibits must have been preserved after September 15, 2016

The following information needs to be put on a 3" x 5" card: PRODUCT NAME, DATE PRESERVED, TYPE OF PACK (HOT OR COLD), PROCESSING METHOD AND TIME, POUNDS OF PRESSURE FOR LOW ACID FOOD, ALTITUDE WHERE PRODUCT WAS PROCESSED & COUNTY OF EXHIBITOR. If you have additional information about the item entered, you may include on your card. Your card will be under your exhibit after judging and will be returned to you at the end of the fair. Recommended method of process must follow USDA guidelines. For more information, check the Food Preservation Rules in the Open Class Food Preservation section.

Class

01

Low Acid Vegetable (Green Beans, Corn, etc.) - pint jar

03

Sweet, Soft Spread - 1/2 pint or pint jar

02

Tomatoes or Salsa - pint jar

04

Miscellaneous – Fruit, Pickles, etc. - 1/2 pint or pint jar


Division 626 - Juniors - Miscellaneous

Premiums awarded for this division are 1 st - $12, 2nd - $9 and 3rd - $7

Class

01

Baked after School Snack Food

04

Frosted Cupcakes (6)

02

Candy (6 pieces shaped type of candy)

05

"Mix it Up" - Trick with a Mix (use a mix other than what it was meant for; a cake mix not used to make a cake)

03

Chocolate Cake (frosted)







Division 627 - Wine Competition - Amateurs Only (this is "not" a special contest and follows standard receiving times listed at the beginning of the Foods Section)

Premiums awarded for this division are 1 st - $15, 2nd - $12 and 3rd - $8. Grand Champion will receive $20 and Reserve Grand Champion $10

Amateur: A person who engages in an event or activity as a past-time rather than a professional

Professional: A person who engages in an event or activity for monetary profit or teaches and / or instructs a particular craft or skill

**See beginning of the Foods Section for Open Receiving Times and Mailing Instructions (listed in the General Rules). You will need to fill out the Amateur Wine Competition form for each bottle. The competition is open to any non-commercial winemaker 21 years old or older. Still wines must be bottled in standard 750 ml wine bottles (preferably clear). Closures may be by cork or screw cap. Sparkling wines must be bottled in standard 750 ml champagne-style bottles with a proper closure secured by wire. More than one entry per class will be accepted as long as it is of a different variety . Bottles may be labeled. All bottles are to be free of capsules and other distinguishing marks. The fair is not responsible for returning wine bottles; you may pick up empty bottles at the end of fair. Wine made from fruit other than grapes is considered a fruit wine. Wine made from concentrate is acceptable. Wine entered as a varietal shall contain at least 75% of that variety. Grape types may be vinifera, hybrid or native. Consider dry wine to have 2.0% or less residual sugar. Sweet wines have more than 2.0% residual sugar. No recipes needed for wine classes. Wine has closed judging but there will be a review of judging results Friday, Sept. 8 at 6:30 pm at the Demonstration Kitchen Stage in the Domestic Arts Bldg.

Class

01

Fruit, sweet or dry

05

Vegetable, sweet or dry

02

Red Grapes, sweet or dry

06

White Grape, sweet or dry

03

Rose / Blush, sweet or dry

07

Other Than Listed

04

Sparkling





SPECIAL CONTESTS

ADDITIONAL GUIDELINES FOR SPECIAL CONTESTS


Ø ADULT CLASSES 19 & UP

Ø YOUTH CLASSES 18 & UNDER UNLESS OTHERWISE STATED


  1. Non-disposable containers are allowed, but the State Fair nor its employees or volunteers will be held responsible for any damaged or lost property.
  2. Entries for these contests will only be accepted on the day and time stated for that particular contest.
  3. If your entry is brought well ahead of judging, it must be properly covered.
  4. If your item needs to be kept cold or warm, it is your responsibility to provide a container that keeps it at the proper temperature. There is limited refrigerator space, ovens, and outlets available.
  5. You may use the Domestic Arts Kitchen to “finish” up your entry for judging. Microwaves, ranges, refrigerator, and counter space available but limited.
  6. A gate ticket will be needed to enter the grounds with your item. Advanced exhibitor tickets are available at a discounted rate on the entry form prior to August 15. If you have only entered in Special Contests and need your pre-purchased ticket for entry, please contact the Competitive Exhibits Dept. at 620-669-3621 for pickup instructions.
  7. You may receive a delivery hangtag at Gate 3 (23rd & Main St.) which will allow you to drive to the north door of the Domestic Arts Building between 8:00 am and 8:45 am any morning and unload your entry. No vehicles are allowed on the grounds after 8:45 am. After you have dropped off your entries, you must move your vehicle. If you used a ticket upon entry, be sure and get your hand stamped when leaving fairgrounds, then proceed to free parking located north of State Fair Road, and return to the Domestic Arts Bldg. if your entry needs further work in our kitchen or you wish to watch the judging. If you bring your items after 8:45 am any day, you will enter at Gate 3 and parking attendants will provide a 30 minute delivery hangtag and direct you to a designated parking lot where you will need to walk your entry to the Domestic Arts Bldg. After checking it in, you will need to move your car to the free parking lot located north of the fairgrounds and return to the Domestic Arts Building if your entry needs further work in our kitchen work area. Exhibitors not following above instructions may have their vehicle ticketed or towed at their expense.
  8. Special Contest entries may be sold in the Food Sale, sampled by fair attendees, or returned to the exhibitor, depending upon the contest or a ruling made by the Foods Department or judges.



FIRST SATURDAY - SEPTEMBER 9


Division 628 - Decorated Sugar Cookie Contest - Sponsored by Apron Strings

Receiving: Saturday, September 9, 8:00 am - 10:15 am

Judging: 11:00 am


Decorate sugar cookies depicting your idea of “Carnival Fun.” Open to bakers of all ages. Entries may be brought to the fair any time entries are taken, including during open class entries, but must be checked in by 10:15 am on Saturday, Sept. 9. Each display must include at least (6) six decorated sugar cookies in at least (3) three different shapes/designs and displayed in a creative way for the carnival theme. Only (1) one type of dough/frosting is required, but you may use more than one sugar cookie and / or frosting recipe for this contest. The display cookies will not be tasted by the judges so that the presentation can be preserved. (2) Two sample cookies (for each dough / frosting used) must be provided to the judges for tasting. Sample cookies may be individually wrapped or placed together on a paper plate inside a clear plastic bag. All decorations on the cookies must be edible – but sticks or string or other items used to display the cookies need not be edible. Recipes are required for each dough and icing used. Junior bakers need to have their age at the top right corner of the recipe sheet. Entries will be on display for the remaining days of the Fair, but may be claimed at the end of the Fair.

Judging Criteria: Creativity - 50% Appearance - 25% Taste - 25%

**Prizes will be awarded in gift certificates from Apron Strings, Hutchinson, KS directly after the fair

Premiums awarded for this division are in Gift Certificates. Youth Division - 1st - $40, 2nd - $20 and 3rd - $10 and Adult Division - 1st - $75, 2nd - $50 and 3rd - $25

Class
01 Youth Division - 18 & Under 02 Adult Division - 19 & Up


Division 629 - Pies, Pies & More Pies

Receiving: Saturday, September 9, 8:00 am - Noon

Judging: 1:00 pm


Premiums awarded for this division are 1st - $20, 2nd - $12 and 3rd - $7. Sweepstakes winner will receive $50 along with a Dillons Gift Card

Class

01

Pies - Apple

05

Pies - Pecan

02

Pies - Berry (any kind)

06

Pies - Pumpkin

03

Pies - Cherry

07

Pies - Other Than Listed

04

Pies - Peach



Division 630 - Cream Pie Contest - Sponsored by Bob Schirer

Receiving: Saturday, September 9, 9:00 am - 6:00 pm

Judging: 7:00 pm


Premiums awarded for this division are 1st - $50, 2nd - $30 and 3rd - $20

Whip up an original cream pie recipe that you've always dreamed about making. Create something so delicious you can imagine how it tastes before you make it. Mmmmmm

Rules are simple. Make any type of cream pie using an original recipe you created. Crust can be either store purchased or made from scratch.(specify in the recipe and provide recipe if homemade). Any type of cream pie is allowed: whipped, pudding, custard, etc. Limited refrigerator space is available.

Judging will be on creativity, flavor & appearance

Class

01

Original Cream Pie Contest


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FIRST SUNDAY - SEPTEMBER 10


Division 631 - On-Site Grill Cheese Cook-Off

Check In: Sunday, September 10, 9:00 am - 12:00 pm

Contest Starts @ 1:00 pm


Premiums awarded for this division are 1st - $20 , 2nd - $15 and 3rd - $10

"Say Cheese" Grilled Cheese that is. Put a smile on the face of the judges with an awesome Grill Cheese Sandwich. Participants will have 20 minutes to make their best sandwich on-site in our demonstration kitchen.

You will be responsible for the following: Your own grill, spatulas and any other equipment needed (utensils, cutting board, etc.) as well as the food items required to make your product.

Once sandwich has been cooked, please plate it for judging. *Sandwich must be cut into quarters for judging. Be prepared to briefly comment to the judges on your sandwich.

Due to limited space, we will randomly select the order for cooking times.

Class

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01 Youth Division - 18 & Under 02 Adult Division - 19 & Up



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Division 632- The Great American SPAM Championship

Check In: Sunday, September 10, 11:00 am - 2:00 pm

Judging: 3:00 pm


SUPER SIMPLE CRAVEABLE CLASSICS (2017 Contest Theme):

Celebrate 80 Years of SPAM® products - SIZZLE PORK AND MMM - with your

Tried & True, Totally Tasty, Super Simple Craveable Classic Recipes!


Two Categories: 1 for Adults - 1 for Kids

(Adults: Ages 18 & Up, Kid Chefs: Ages 7-17)


*Premiums Paid directly from sponsor:

Local SPAM® Champion Prizes: 1st Prize $150; 2nd Prize $50; 3rd Prize $25 (Adults)

Local SPAM® Kid Chef Prizes: 1st Prize $60; 2nd Prize $30; 3rd Prize $10 (Kids)

Two National Grand Prizes:

1) National SPAM® Champion Grand Prize: A Trip for Two to the 2018 Waikiki SPAM JAM® Festival in Hawaii Valued at $3,000 (Adult Grand Prize)*;

2) National “SPAM® Kid Chef of the Year” Grand Prize: $2,000 cash prize

Judging Criteria:Simplicity (50%) + Taste (50%)

Contest Rules:

· Make any "Super Simple Craveable Classic" recipe with at least one 12-ounce can of SPAM® products any variety (Classic, Lite, Less Sodium, Hot & Spicy, or other) and up to 10 other ingredients. (Packaged items such as cake mixes and other timesavers are welcome and count as one/individual ingredient. Salt, pepper, cooking oil/butter, water and garnishes do NOT count)

· Judging Criteria is to emphasize how easy the recipe should be and how great it tastes

· Recipes should be named, original, unpublished, the sole property of entrant, and not used for another contest

· Submit your entry with a clear/typed recipe (illegible recipes may be disqualified), a product label and your contact information. One entry per person

· No SPAM® recipe contest 1st place winners from any fair in 2016 are eligible to win in 2017, nor are those who have won 1st place three or more times

· All winning recipes become the property of Hormel Foods Sales, LLC, which has the right to publish or advertise the recipes and contestants without compensation

· Judges are chosen by the fair; their decisions are final. Hormel Foods is not responsible for lost recipes, nor is the fair

· All winners are required to sign a release provided by Hormel Foods. Winner awards will not be distributed until their releases are received

· All contestants including fair winners, finalists and the national grand-prize winners shall not make any public appearances or give any interviews associated with this competition without the permission of Hormel Foods or the Blue Ribbon Group

· Taxes on the prizes are the responsibility of the winner

· Employees of Hormel Foods Corporation, its affiliates, subsidiaries and families of each are not eligible to participate

National Judging & Grand Prizes :

· Fair contest supervisors forward 1st place winning recipes for national grand prize judging for both Adult and Kid Chef categories. Hormel Foods’ Test Kitchens judge recipes on the above criteria. Their decisions are final.

· For the National SPAM® Champion Grand Prize (adult: age 18 & up) one national grand-prize winner will be selected out of all 26 1 st place recipes. He/she will receive a voucher to cover $3,000 in travel costs (airfare, hotel and food) for the 2018 Waikiki SPAM JAM® Festival in Hawaii. The national grand-prize winner may elect to accept a $3,000 cash prize instead of the trip (ARV $3,000).

· One National SPAM® Kid Chef of the Year (kid chef: age 7 to 17) will be selected out of all 26 1 st place recipes and he/she will receive a $2,000 cash prize (ARV $2,000).

· Both grand-prize winners will be notified by phone no later than Feb. 28, 2018. If Hormel Foods is unable to reach the grand-prize winners within 10 days of notification, an alternate may be selected. National winning recipes will be available by emailing statefairteam@blueribbongroup.net or by sending a self-addressed stamped envelope to: Blue Ribbon Group, c/o SPAM® Championship National Winner, 1120 South 2nd St #908, Minneapolis, MN 55415.


Class

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01 Youth Division - Ages 7 - 17 02 Adult Division - 18 & Up
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MONDAY - SEPTEMBER 11



Division 633 - Anchor Inn Fresh Salsa Contest

Receiving: Monday, September 11, 8:00 am - 9:45 am

Judging: 10:30 am


Premiums award for this division are 1st - $50, 2nd - $25 and 3rd - $10

  1. Salsa of any type are allowed, in mild or medium heat categories
  2. To ensure the safe acidity of salsa, add (1) one tablespoon lime or lemon juice or 1/4 teaspoon of citric acid per pint of sauce. Acid may be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired
  3. All vegetables or fruit must be fresh or dried, not previously canned items
  4. All entries must be in standard pint canning jars
  5. Salsa MUST be refrigerated at all times, including during transportation to the fair If jar/container feels warm at any time of entry, it will not be accepted
  6. Recipe is required

No need for special presentations. Tortilla chips are provided for judging

Class

01 Fresh Mango Salsa 02 Salsa - Mild or Medium (please label)


Division 634 - Invent a Heart Healthy Food - Sponsored by Kansas Soybean Commission

Receiving: Monday, September 11, 8:00 am - 12:00 noon

Judging: 1:00 pm


Showcase the use of heart healthy soy products in your daily life. Use any of the following Soy Food(s): Soy Flour, Soybean Oil, different forms of Tofu, Soy Cream Cheese, Soy Sour Cream, Soy Milk (liquid or dry), Soy Nuts, Whole Soybeans, Soy Nut Butter, Soy Cheese, Edamame, Miso or Temph, or any other appropriate Soy Product.

  1. A minimum of 1/2 cup of soy-based product(s) to be used in each class entered . We encourage the use of more than (1) one soy ingredient. If you use more than (1) one soy product, be sure the total of all soy is at least 1/2 cup
  2. In your typed recipe, please state brand name of each soy product(s) used and attach product label(s) or cash register receipts(s) to the back of the recipe
  3. Proof of Purchase(s) required. May use cash register receipt or the label(s) of product(s) used
  4. The Kansas Soybean Commission and the Kansas State Fair reserves the right to publish or advertise the winning recipes

Judging criteria: Originality & usage of Soy Products - 30%, Flavor - 30% and Ease of preparations - 40%


Class

16

Dessert

75.00

50.00

25.00

17

Main Dish or Entrée

125.00

75.00

50.00

18

Quick and Easy Snacks

50.00

30.00

20.00



TUESDAY- SEPTEMBER 12



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Division 635 - King Arthur Flour - Braided Yeast Bread

Receiving: Tuesday, September 12, 8:00 am - 9:45 am

Judging: 10:30 am


Premiums award for this division are Youths: 1st - $100, 2nd - $50 and 3rd - cookbook Adults: 1st - $150, 2nd - $75 and 3rd - $50

*NOTE: Prize amounts are presented as King Arthur Flour Gift Certificates to the King Arthur Flour Baker's Catalogue or visit website kingarthurflour.com


RULES : Bread can be single layer braid or up to 2 tiers.

·You must use King Arthur Flour and the recipe must include at least (1) one cup of flour

·Must make a braided yeast bread product with garnish of preference (maraschino cherries, glaze, etc.) Recipe must also include whatever the garish is made of as well

·Proof of purchase must be submitted along with your recipe (King Arthur UPC code, flour bag, or cash register receipt)

·Submitted recipe must be typed on an 8 1/2" x 11" paper with name and address in lower left corner (will be covered prior to judging) and age in top right corner for youth entries

Judging Criteria: Flavor & Aroma - 30% Overall appearance - 25% Texture - 45%

*NOTE: Prize amounts are presented as King Arthur Flour Gift Certificates to the King Arthur Flour Baker's Catalogue or visit website kingarthurflour.com


Class

01 Youth Division - 18 & Under 02 Adult Division - 19 & Up



Division 636 - Curley's All Natural Barbecue Sauce Contest - Sponsored by Garden Complements

Receiving: Tuesday, September 12, 9:00 am - 6:00 pm

Judging: 7:00 pm


Premiums award for this division are Youths: 1st - $50, 2nd - $30 and 3rd - $20. Adults: 1st - $100, 2nd - $75 and 3rd - $50


Create your own recipe using any flavor of Curley's BBQ sauce: Hickory, Smoky, Mesquite or Hot & Spicy

Judging criteria: Taste - 30% Original / creative use of product - 40% Appearance - 15% and Ease of preparations - 15%

  • May be a meat or fish dish, casserole, salad or snack food using a least (1/4) one fourth cup or more of sauce(s)

Proof of purchase required, staple to back of recipe. If you require additional time to finish your entry bring another copy of your recipe for your use in the kitchen

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Due to limited space, we will randomly select the order for cooking times

Class

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01 Youth Division - 18 & Under 02 Adult Division - 19 & Up


WEDNESDAY - SEPTEMBER 13



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Division 637 - Original Cheesecake Contest - C & H Sugar Company

Receiving: Wednesday, September 13, 9:00 am - 10:15 am

Judging: 11:00 am


Premiums award for this division are 1st - $100, 2nd - $50 and 3rd - $25


  1. Make an original (unpublished recipe) cheesecake of any style or flavor at least 7” in diameter. Crust type and flavor is your choice. There are no restrictions on ingredients, toppings, etc. Cream cheese and sour cream may be used. Be aware, it is the contestant's responsibility to keep product cool for food safety reasons. Limited refrigeration space is available
  2. Include a typed copy of the recipe used
  3. Entries must be made with C&H Sugar and proof of purchase is required. Attach to back of your recipe a UPC cut from sugar package or a store receipt listing C&H Sugar

All winners must sign a C&H recipe release form. All recipes become the property of C&H Sugar Co. Inc. and the Kansas State Fair and may be edited, adapted, copyrighted, published and used for publicity, promotion and/or advertising at their discretion without additional compensation to the contestant.

Judging Criteria:Aroma & Flavor - 40% Texture - 25%, Appearance - 25% Creativity - 10%


Class

01

Original Cheesecake Contest - C & H Sugar




SATURDAY - SEPTEMBER 16



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Division 638 - Family Heirloom Contest


Receiving: September 16, 9:00 am - 2:30 pm

Judging: 3:00 pm

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Premiums award for this division are 1st - $150, 2nd - $100 and 3rd - $50 and will be paid directly from the sponsor after the fair

Our Family Heirloom Recipe competition seeks your best made from scratch heirloom recipe suitable for a family or community dinner. To encourage delving deep into your family’s culinary history, please submit family recipes at least 50 years old. We look forward to learning about and tasting your treasured foods.

Greater Midwest Foodways Alliance is dedicated to exploring, celebrating and preserving unique food traditions and their cultural contexts in the American Midwest. By hosting public events, developing archival resources and generating publications, the Alliance celebrates the distinctiveness of a region that is as varied in tastes and traditions as it is in its geography from the Great Lakes to the Great Plains. Exploring indigenous foods like Wisconsin cranberries and Minnesota walleye, celebrating iconic flavors like the wheat and corn from across the prairies, chronicling cuisines from Native American to early European immigrants to 21st-century newcomers, or highlighting fish boils in small towns and fine dining big cities, the Alliance promotes and chronicles the diversity of the region’s culinary character.

PRIZE money sponsored by The Spice House and to be paid by sponsor directly after the fair. (www.TheSpiceHouse.com): 1st place - $150, 2nd place - $100, 3rd place - $50


JUDGING CRITERIA: History 50%, Prepared Recipe 40%, Appearance & Display 10%

CONTEST REQUIREMENTS
  • Enter your best made-from-scratch family heirloom recipe suitable for a family meal or community dinner. These recipes should be 50 years or older (1967 or earlier)
  • Entrants must be at least 18 years of age; one entry per person. Contestants, or their family member, who participated before may not resubmit previously entered recipes. Greater Midwest Foodways board and advisory council members cannot compete
  • Each entry must be replicable from the recipe submitted. If an ingredient requires a recipe (for example, Jerry’s famous sausage), please include it
  • Every ingredient must be listed with exact measurements (no rounded teaspoons, etc.) and the type of ingredient (example: self-rising flour) must be specified. No mixes may be used, such as a cake or bread mix. Follow general proper recipe procedure, listing all steps of preparation, pan sizes, temperature and baking time
  • A copy of the original recipe (color or black and white), if available. These may be in personal culinary diaries, back of envelopes, notations in books and 3x5 cards
  • Entries can be typed (or neat hand writing) on 8-1/2 x 11 inch paper in duplicate. On one page provide the recipe and contestant’s name, age at time of contest, address, phone number and email address. On a separate sheet(s) present the recipe’s history. You may include who passed the recipe down to you, ethnicity (if relevant), number of years the recipe has been in your family and any interesting information about its place in your family's traditions. Note the history accounts for 50% of the score so be sure to do justice to your recipe’s story. Please consult www.GreaterMidwestFoodways.com under the ‘state fair’ tab for examples of recipes and their histories
  • By submitting your entry, you accept official rules and agree to be bound by the judges’ decisions, which will be final. You also agree that your recipe and history narrative will become the property of Greater Midwest Foodways Alliance, which reserves the right to edit, adapt, copyright, publish and use without compensation to you
  • By participating, contestants also understand and accept the right of Greater Midwest Foodways Alliance to use contestant names, photos, history narratives and recipes for publicity without compensation
  • Each winning entry will shown in a display. Your product should be displayed simply though attractively, with the use of props, such as a copy of the original recipe, photographs, placemat, napkins, glassware or flowers. If you frame your recipe or narrative, please have a copy available which is not framed
  • Greater Midwest Foodways Alliance is not responsible for lost or illegible recipes, nor is the fair
  • Taxes on prizes are the responsibility of the winner
  • Recipes from the Greater Midwest Foodways Alliance website (GreaterMidwestFoodways.com) are not eligible for entry in this contest
01 Family Heirloom Recipe Contest


SUNDAY - SEPTEMBER 17


Division 639 - Homemade Ice Cream & Topping Contest

Receiving: September 17, 11:30 am - 12:30 pm

Judging: 1:00 pm

Premiums award for this division are Ice Cream 1st - $40, 2nd - $25 and 3rd - $15 and Ice Cream Topping awards 1st - $20, 2nd - $15 and 3rd - $10

Do you have a great homemade ice cream recipe? Do you make an ice cream topping that everyone raves about? Why not enter one or both in this year’s fair?


ICE CREAM RULES:

  • Choose a recipe that makes at least one quart of ice cream
  • Recipe must be provided and specify the process you used (electric, hand-crank, etc.)
  • If eggs are in the list of ingredients, they must be cooked
  • Ice cream must be entered “ripened / hardened” – already churned, dasher removed from the can or canister, original lid or protective covering in place, and the can packed in ice

TOPPING RULES:

  • Prepare at least (1) one pint of topping
  • Present in container of your choice
  • Keep at the proper temperature (warm or cold)
  • Recipe must be provided
01 Ice Cream Contest 02 Ice Cream Topping Contest
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