Class 3: Exclusively for Riseley Residents

Sponsored by Mr Greg Peck – prizes £5, £3, £2

Judge: Mr Stuart Phillips

Stewards: Mrs Sue Davies

Mrs Ann Clark

·                1 each of a specimen flower, a specimen vegetable, a fruit or a berry or a strig of berries

Class 4: Flower Arranging                                                                            Judge: Mrs Pam Coombs

Steward:Mrs Roz Brown

·                 A Harvest Festival arrangement no more than 1ft 6ins wide

       by 2ft high

·                 A miniature  - 6ins by 6ins in a tea cup

Choice of own flowers

Class 5: Home Produce                                Judge: Mrs Pearl Tomkins

Steward: Mrs Ruth Clark

·                 Sloe gin – in a clearly labelled small glass bottle

The following in a clearly labelled 1lb jar with clear film top:

·                Seville orange marmalade

·                Strawberry jam

·                Green tomato chutney

All to your own recipe

Class 6: Home Baking                                   Judge: Mrs Sue Wright

Steward: Mrs Ann Harrott

Ladies

·         Black Cherry Swiss Roll

·         Hokey Pokey Coffee Cake

Gentlemen

·         6 Banana Nut Brownies

Ladies and Gentlemen

·                6 bread rolls - hand or machine made to recipe of your own choice

Class 7: Photography                              Judge: Mr Peter Smith

Steward: Julia Allen

Amateur photographers only.  Maximum size 8”x10” – may be mounted on 10”x12” card.  Only a single print per mount.

·                Modern buildings

·                Farm animals

·                Hedgerow

·                People of Riseley

·                Cobwebs

·                Hot air balloon(s) over Riseley

Film or digital, colour or black and white

Digital photos must not be enhanced or manipulated in any way.

Class 8: Crafts                         Judge: Mrs Penny McKenzie

Steward Mrs Jeanne Seabrook

·                Item of tapestry – no larger than 18” x 18” including frame

·                Item of cross stitch – no larger than 10”x 18”

·                Item of knitting (any ply)

·                Item of beadwork

·                Item of machine or hand-stitched work

·                A tablerunner using patchwork and/or quilting techniques

·                Model – not from a kit. Any medium

·                Open Class – Any craft or hobby not covered elsewhere in this schedule

Class 9: Art                                             Judge: Mr Paul Howard

Steward: Mrs Jeanne Seabrook

·         Open class, any medium – picture must be able to be hung 

Children’s Classes

Judges: Mrs Jackie Gooding

Mrs D Thorn

Reverend Martin Bailey

Stewards: Mrs Sue Draper

Mrs D Bailey

Mrs R Presland

Class 10 Children under 6 years old on the day of the show

·                A picture of yourself, no bigger than A3

·                A playdough monster (recipe given, but can use other)

·                A paperbag puppet

·                A duplo vehicle

·                Rocky Road – recipe follows

Class 11 Children 6 to 9 years on the day of the show

·                A picture of a super hero

·                A model of an imaginary vehicle using recycled materials

·                A pressed flower bookmark or card

·                A Lego car

·                Cheesy oatcakes – recipe follows

Class 12 Children 10 to 13 years on the day of the show

·                A decorated invitation to a special event

·                Imaginative headgear (made yourself)

·                An item of craftwork that you have made

·                Lemon drizzle cake – recipe follows

·                An eye-catching poster advertising next year’s show on 10 September 2011

Class 13 Children 14 to 16 years on the date of the show

·                A decorated invitation to a special event

·                A home made, decorated party cake (using own recipe)

·                Imaginative headgear (made yourself)

·                A small display to show us your hobby

Craft activity on the day to be announced

Rocky Road

Melt milk chocolate in a saucepan over medium heat.  Chop all ingredients and mix into melted chocolate.  Divide into paper cases, sprinkle with chocolate vermicelli and leave to cool.

Cheesy Oatcakes

Preheat oven to 200C.  Lightly grease a large baking tray.  Place oatmeal, cheese, salt, bicarbonate of soda, paprika and rosemary in a large bowl.  Stir ingredients together.  Stir in the butter, egg yolk and water to make a sticky dough.  Place the dough on a floured surface and press together using your hands.  Roll out the dough to about 2mm and use a 6cm cutter to cut out the biscuits.  Place biscuits on the tray, bake on top shelf of oven for 15 minutes.

Lemon Drizzle Cake

Preheat oven to 180C.  Butter a 20cm round spring form cake tin and line base with baking paper.  Place the lemon zest, butter and caster sugar in a large bowl and beat until the mixture is light and fluffy.  Whisk in the eggs a little at a time.  If the mixture starts to curdle, add 1 Tbsp of the flour.  Use a metal spoon to fold in the flour and then spoon the mixture into the prepared tin.  Bake the cake in the centre of the oven for 35 – 40 minutes.

Put the lemon juice and granulated sugar in a warm place, stirring occasionally.  When the cake is risen, golden and shrinking from the tin, remove it from the oven and prick all over with a cocktail stick – about 20 times.  Drizzle the juice over the cake slowly.  It will leave a crust as it sinks in.  Allow the cake to cool in the tin for 10 minutes and then carefully transfer it to a cooling rack.

Playdough – optional recipe

3 cups plain flour

1½ cups salt

1 heaped tablespoon cream of tartar

Desert spoon cooking or vegetable oil

Colouring

Approximately 3 cups water

Cook and stir in a saucepan.  Knead when cool enough to handle

Black Cherry Swiss Roll

1.       Cut rectangle of non-stick baking parchment just larger than base of 33 x23cm (13 x 9in) Swiss roll tin. Grease tin and line with paper, pushing neatly into corners. Pre-heat oven to 200C/400F/Gas Mark 6.

2.       Put eggs and sugar in large bowl and whisk well, until mixture is light and frothy and has increased in volume. When whisk lifted, mixture falling off should leave a trail on surface of mixture in bowl.

3.       Sift flour into mixture carefully folding it in at the same time with plastic spatula. Turn mixture into prepared tin and spread it gently into corners.

4.       Bake for 10 minutes or until sponge begins to shrink away from sides of tin and is springy to touch. Watch carefully as can easily over bake.

5.       While cake is cooking, place piece of non-stick parchment a little bigger than tin on work surface and sprinkle with caster sugar. When cake is done, invert it on to the sugared paper. Quickly loosen lining paper on bottom of cake and peel away. Trim edges of sponge with sharp knife and make a score mark 2.5 cm (1 inch) in from one shorter end, being careful not to cut right through. Roll cake up firmly from shorter cut end, with paper inside and leave to cool.

6.       Carefully unroll cooled cake remove paper and spread cake with jam followed by whipped cream. Re-roll cake, sprinkle with little more sugar if necessary and decorate with fresh black cherries if using

Hokey Pokey Coffee Cake

1.       Lightly grease 2 loose bottom 20cm (8in) sandwich tins and line base with non-stick parchment. Pre-heat oven to 160C/325F/Gas Mark 3

2.       Measure all ingredients for cake and place bowl and beat until blended.

3.       Divide mixture evenly between prepared tins. Gently level surface and bake for 30-35 minutes until well risen and golden.  Leave to cool in tins for few minutes and then turn out on wire rack and leave to cool completely.

4.       While cakes are baking you can make praline. Put water and sugar into small pan and heat gently until sugar dissolves. Continue to cook slowly until sugar turns to nut brown.  Watch pan like a hawk, as sugar can burn quickly.

5.       Off the heat, stir in walnuts and pour onto non-stick baking parchment or an oiled baking tray. Leave to cool completely.  Gently break up the cold praline with fingers. Save the best pieces for the top of cake, then chop remainder to add to icing for middle of cake.

6.       For Butter Icing, put butter, icing sugar and dissolved coffee in bowl and mix well until blended.

7.       Sandwich cakes together with half butter cream and add chopped praline. Spread remaining butter cream on top and decorate with remaining praline

Banana Nut  Brownies

175g/ 6oz butter cut into pieces

300g/10oz light muscovado sugar

175g/6oz dark chocolate broken into pieces

100g bag nuts, toasted and chopped

2 ripe bananas, mashed

3 eggs

100g/4oz SR flour

2 tbsp cocoa powder

1 tsp baking powder

1.       Heat oven to 180C/Gas 4/fan oven 160C.  Butter and line an 18 x 28cm/7 x11in Swiss roll tin with baking paper.  Put butter, sugar and chocolate in a large pan and heat gently, stirring, until melted and smooth, then remove the pan from the heat.

2.       Stir in the nuts, eggs and bananas until well mixed, then sift in flour, cocoa and baking powder.

3.       Pour the mixture into the tin and bake for 30 minutes until firm in the centre.  Cool in the tin, then turn out and cut into 15 squares.

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