SHOOFLY PIE

Back your favorite Pennsylvania Dutch Shoo-fly Pie to enter in our contest.

All pie entries must be accompanied by the recipe typewritten or legibly printed on a 8-1/2” x 11” sheet of paper.  Every ingredient must be listed in exact measurements.

Pies will be judged on the following basis:

  • Overall appearance

  • Crust – color, flavor, texture, and doneness

  • Filling – flavor and doneness

  • Free gate admission to person entering dessert

STRAWBERRY DESSERT CONTEST

  1. Any dessert using at least one quart of fresh strawberries or one box of frozen strawberries will qualify for entry.

  2. Items must by displayed in a creative manner.

  3. Recipe must accompany the entry on 8-1/2” x 11” sheet of paper.

  4. Each dessert will be judged on overall appearance:

    1. Color

    2. Flavor

    3. Consistency

    4. Creativity

  5. Free gate admission to person entering dessert

BLUE RIBBON APPLE PIE CONTEST

  1. Open to any individual who is a Pennsylvania resident: one entry per person.

  2. Entry to be a pie that must include at least 60% apples in the filling.  It does not need to be a “traditional” two crusted apple pie and it can have a variety of fillings.

  3. The entire pie must be submitted for judging in a disposable pie pan.

  4. Recipe must be submitted with the entry for the pie and piecrust, printed on one side of 8-1/2” x 11” paper.  Recipe must list all ingredients, quantities, and the preparation instructions.  Entrant’s name, address and phone number must be printed on the backside of all the pages.

  5. Refrigeration is NOT available at the Fair or PA Farm Show.  Entries that require refrigeration after baking must indicate so in the recipe.  Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

  6. Judging will be based on the following criteria:

Flavor ................................................................. 30 Points

Filling: consistency, doneness, moistness, & flavor ...... 25 Points

Crust: color, flavor, texture, doneness ..................... 20 Points

Overall Appearance .............................................. 15 Points

Creativity ........................................................... 10 Points

 ANGEL FOOD CAKE

  1. Open to any individual who is a Pennsylvania resident. One entry per person.

  2. Entry must be an Angel Food Cake made from “scratch”.

  3. Pennsylvania Egg Quality Assurance Program (PEQAP) eggs should try to be used in the cake.  If at all possible, the PEQAP symbol from the egg carton should be submitted along with the entry.  If anyone has trouble finding the PEQAP eggs, they should consult the store manage to contact PEQAP.

  4. Refrigeration is NOT available at the Fair or PA Farm Show.  Entries that require refrigeration after baking must indicate so in the recipe.  Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

  5. Cake entry must be submitted for judging on the cardboard or a disposable plate.

  6. Recipe(s) listing all the ingredients, qualities and the preparation instructions must be submitted with the entry (printed on one-side of 8-1/2” x 11” size paper.)  Entrant’s name, address, and phone number must be printed on the backside of the pages.

  7. Judging will be based on the following criteria:

Flavor (smell, taste, flavoring) ............................... 30 Points

Inside Characteristics (texture & lightness) ............. 25 Points

Overall Appearance (surface, size, color) ................ 20 Points

Creativity .......................................................... 15 Points

Topping, Icing, Decoration .................................. 10 Points

HERSHEY COCA CLASSIC CHOCOLATE CAKE

  1. Open to any individual who is a Pennsylvania resident; one entry per person.

  2. Entry must be a layered chocolate cake made from “scratch” and frosted (no mixes).

  3. A minimum of ¼ cup of HERSHEY’S COCOA must be used and listed as “HERSEY’S COCOA”in the cake recipe.

  4. If chocolate frosting or chocolate drizzle is used, HERSHEY’S COCOA must be used and listed as  “HERSHEY COCOA” in the frosting/drizzle recipe.

  5. No Competitor’s candy, chocolate, flavored baking chips or peanuts products may be used.

  6. The entire cake entry must be submitted for judging on cardboard or a disposable plate.

  7. Recipe(s) must be submitted with the entry, printed on one side of 8 ½” x 11” paper.  Recipe must list all ingredients, quantities, and the preparation instructions.  Entrant’s name, address, and phone number must be printed on the backside of all the pages.

  8. Refrigeration is NOT available at the Fair or PA Farm Show.  Entries that require refrigeration after baking must indicate so in the recipe.  Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

  9. Judging will be based on the following criteria:

Flavor ......................................................... 30 Points

Moistness and Crumb Texture ........................ 25 Points

Overall Appearance ....................................... 20 Points

Consistency (size and shape) .......................... 15 Points

Topping or Icing .......................................... 10 Points

                        .................................................... TOTAL 100 Points

HERSHEY COCA CLASSIC COOKIE, BROWNIE OR BAR

  1. Exhibitor must be an individual (age 8 through and including 18 years ONLY) who is a Pennsylvania resident; on entry per person.

  2. Entry must be a plate of six (6) cookies, brownies or bars made from “scratch” (no mixes).

  3. A minimum of ¼ cup of HERSHEY’S BAKING CHIPS (any variety) must be used and listed as“HERSEY’S” and name the specific chip variety in the cookie-brownie-bar recipe.  If chocolate frosting or chocolate drizzle is used, HERSHEY’S COCOA must be used and listed as “HERSHEY’S COCOA”  in the frosting/drizzle recipe.

  4. No Competitor’s candy, chocolate, flavored baking chips or peanuts products may be used.

  5. Entry must be submitted for judging on a  doily-covered cardboard or a disposable plate.

  6. Recipe(s) must be submitted with the entry, printed on one side of 8 ½” x 11” paper.  Recipe must list all ingredients, quantities, and the preparation instructions.  Entrant’s name, address, and phone number must be printed on the backside of all the pages.

  7. Refrigeration is NOT available at the Fair or PA Farm Show.  Entries that require refrigeration after baking must indicate so in the recipe.  Those entries will not be sold, auctioned or otherwise distributed for consumption after judging for food safety reasons.

  8. Judging will be based on the following criteria:

Flavor ........................................................ 30 Points

Moistness and Crumb Texture ....................... 25 Points

Overall Appearance ...................................... 20 Points

Consistency (size and shape) ......................... 15 Points

Creativity ................................................... 10 Points

                  .................................................. TOTAL 100 Points