Harrow Fair

Colchester South & Harrow Agricultural Society

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Baking

Class 56 – Culinary Arts

Chairperson: Marie Hall 519-776-6073

PLEASE NOTE: Many new sections have been added and
ALL section numbers have changed

bakingNO REFRIGERATION AVAILABLE

  • Appropriate sized plate for cookies (small chinet or plastic).
  • Cookies should be 2″ – 2 1/2″ in diameter unless otherwise stated
  • Cupcakes and muffins must be out of wrappers.
  • All loaves, cakes and tarts must be out of pans.
  • Pies must be baked in pie plates approximately 15 cm (7”) across bottom.
  • Tarts, for entry purposes, should be standard in size and not mini’s
  • Squares should be no larger than 1 1/2” and bars no larger than 1 1/2” x 1”
  • Aluminum pie plates permitted and should be tempered before use in 400 degree oven for 15 minutes. This assures that the bottom crust bakes.
  • All entries in clear plastic bags.
  • Layer cakes: Full cake to be brought to fair, committee will cut and keep 1/4 of the cake for judging, remainder to be taken back home.
  • Two entries allowed in each section, but must be from different recipes.
  • Committee reserves the right to remove entries which become unappealing for display or for auction purposes.
  • Breads must be made in a standard size pan (min. 8x4x2.5” (20x10x6.5 cm) and max. 9x5x3” (23×12.5×7.5 cm)).
  • For correctly named entries, the computer doesn’t record this on the tag, so please make sure it is on the tag at time of entry.
  • Remember to include recipe and proof of purchase, if required.
  • Judges’ comments may appear on back of entry tags.
  • Prize money is not guaranteed, as entries may be disqualified at judge’s discretion.

Prizes: 1st $7.00, 2nd $5.00, 3rd $4.00

Bread
1. Loaf 60% whole wheat yeast bread
2. Loaf sour dough bread
3. Loaf bread bannock **
4. Loaf, yeast A.O.V. correctly named
5. Fancy yeast bread, no maximum size
6. Bread maker bread, white, no mixes
7. A.O.V. donut correctly named **
8. Loaf banana bread
9. Loaf zucchini bread
10. Loaf pumpkin bread
11. A.O.V. quick bread correctly named
12. Protein bombs **

Buns / Rolls (Exhibit of 3)
(Rolls are separate – Buns are attached)
13. Plain buns
14. Cloverleaf rolls
15. Scones, cheese
16. Scones, fruit **
17. Gluten-free buns **
18. Pretzels, soft, plain

Cookies
(Exhibit of 3)
19. Shortbread
20. Double chocolate
21. Raisin oatmeal cookie
22. Nine squares, 3 varieties, correctly named
23. Date squares
24. Decorated cookie using favourite sports team **
25. Gluten free cookie, correctly named **

Cakes
(Positively No Cake Mixes, layer cakes 2 layers only)
26. Lemon blueberry muffins (3)
27. Banana muffins (3)
28. Carrot muffins (3)
29. Blueberry Muffins (3)

30. Coffee cake 3” (7.5 cm) square un-iced (recipe included)
31. Spice cake 3” (7.5 cm) square un-iced
32. Pumpkin cake 3″ (7.5 cm) square un-iced
33. Banana cake 3” (7.5 cm) square un-iced
34. Carrot cake 3” (7.5 cm) square un-iced
35. Decorated cupcakes (3) depicting Halloween
36. Decorated form depicting the fair theme

Pies
37. Apple Caramel **
38. Pineapple Hawaiian
39. Turtle
40. A.O.V. hand pie, fruit (2) **
41. A.O.V. pie correctly named

If you want your fruit pie to go into the pie auction on Thursday at 6:00 pm, please advise Homecraft Directors at the time you bring in your pie!
**Limited to 1st, 2nd & 3rd place winners only that are suitable for auction will be auctioned off.

Tarts
(exhibit of 3)
42. Butter tarts with nuts
43. Butter Tarts plain
54. Portuguese custard tart

Miscellaneous
45. Baklava, max 3″ (2 pieces) **
46. Apple Crisp 3″ (7.5 cm) square
47. Fudge no nuts 5 – 1” (2.5 cm) squares
48. Black bean brownie **
49. Three ways of serving peas
50. Gift basket – container, six different items made in your kitchen suitably arranged for quality, appearance and originality, maximum 10”, using the fair theme Wagon Wheels to Ferris Wheels. Must include at least one Bernardin Mason jar with snap lid and a list of contents.

Suggestions For Exhibitors

  • Read the prize list carefully and follow the requirements closely. All entries not complying with the prize list may be disqualified.
  • Fill out entry forms carefully. Early registration is best.
  • Be sure to tag your entries correctly.
  • Make sure all entries arrive at exhibit hall on time.
  • All entries should be clean and neat in appearance.
  • Be open minded. You can’t always win. Enjoy the satisfaction of showing your talents.

Separate Entry

51. By Susan Whelan, Amherstburg
Strawberry Rhubarb Pie
Prizes: 1st $150.00, 2nd $100.00
Winners to present sponsor with a fresh strawberry rhubarb pie by Sept 30th (fair to pay winner)

52. By Essex County Milk Committee
Best Dessert using Dairy Products … $50
Must have 2 dairy products, 2 serving size accepted for judging. *Recipe to accompany dessert*

53. By Evmar Farms, Kingsville
Brad & Joanne Stannard Memorial Pie Auction
(one entry per exhibitor)
Any kind of fruit pie, correctly named

Prizes: 1st $75, 2nd $50, 3rd $25
All pies suitable for auction in this special to be auctioned at 6:00 pm Thursday on the Stage.
Proceeds from the Auction to go to John McGivney Children’s Centre. Monetary donations will be accepted during the auction.

pie

54. By Phil Hernandez
Best Raspberry Pie … 1st $50, 2nd $30, 3rd $20
1st place winner to present sponsor with fresh raspberry pie in order to receive prize money.

55. By Farmer Mac on 50
World’s Best Pumpkin Pie … 1st $50, 2nd $30

56. By Tourism Windsor Essex Pelee Island & Essex Pelee Island Coast (EPIC)
1 EPIC Wine tasting Prize value $50 (see page 44)
Wedding Wheel Cake using the provided recipe.
View the recipe Here or on page 42 of the Fair Book.

57. By Keith Wright, Wrightland Farms, Harrow
Best Apple Dessert … 1st $50, 2nd $30
Must be made using Ontario Apples
2 servings accepted for judging.
*Recipe to accompany dessert*

58. By Robinson Transport
Fresh Coconut Dessert … 1st $50, 2nd $30, 3rd $20
(One prize only to any one contestant)
2 servings accepted for judging.
Winners to present sponsor with fresh WHOLE coconut dessert by Sept 30th in order to receive prize money. *Recipe to accompany dessert*

59. By Beverly Pillon, Amherstburg
Best Chocolate Dessert … 1st $50, 2nd $25
2 serving size accepted for judging.
*Recipe to accompany dessert*
Only first place winner to present sponsor with fresh chocolate dessert in order to receive prize money.

60. By David & Philip Hernandez
Murray Hernandez Memorial Award
Best Chocolate Layer Cake
Prizes: 1st $75, 2nd $40, 3rd $20
No mixes. 1st prize winner to present sponsor with fresh chocolate layer cake in order to receive prize money.

61. Colchester Farms, Harrow
Apple Dumpling … 1st $50, 2nd $25
*Recipe to accompany dessert*

62. By David Hernandez
Rita Hernandez Memorial
Best White Layer Cake, no mixes
Prizes: 1st $75, 2nd $40, 3rd $20
1st place winner to present sponsor with fresh white layer cake in order to receive prize money.

63. By Sanford & Son, Harrow
Layer Carrot Cake … 1st $100.00 Gift Card
Winner to present sponsor with fresh carrot cake by Sept 30th in order to receive gift card.

64. By Tingen Farms, Harrow
Best 5 lbs Light Fruit Cake $100.00
(Fruit Cake to become property of Sponsor)
Must be at least 5 lbs.

65. By Susan Whelan, Amherstburg
In Memory of Eugene Whelan
Any Variety of Diabetic Pie, naturally sweetened, or 1/2 sugar or artificial sweeteners
Prizes: 1st $15.00, 2nd $100.00
Winners to present sponsor with fresh diabetic pie by Sept 30th (fair to pay winner)

66. By “Harrow Fair Cookbook”
Moira Sanders & Lori Elstone
World’s Best Cinnamon Buns (3)
Prizes: 1st $30, 2nd $20, 3rd $10

67. By James Sylvestre Enterprises
Best Elderberry Pie
1st $100, 2nd $50, 3rd $25

68. By Phil Hernandez, Comber
Best Peach Pie … 1st $50, 2nd $30, 3rd $20
1st place winner to present sponsor with fresh peach pie by Sept 30th in order to receive prize money

69. In Memory or Maurice & Margaret Klie
Best Maple Syrup Dessert – using real local maple syrup
1st $100, 2nd $60, 3rd $40
Winners to present sponsor with fresh maple syrup dessert by Sept 30th in order to receive prize money.
Recipe to be included.
Portion of dessert acceptable for judging.

70. By Debbie (Fitzpatrick) White
In Memory of Pat Fitzpatrick
Best Lemon Squares (3)
1st $30, 2nd $20

71. By Hunter Farm, Las Granjas Cazadores
Walter McLean Recognition Award
Bhaltair, An Tuachdaran Clan Ill Eathain
Best Any Variety Pie … 1st $200 2nd $100
Winners to present (2) fresh pies by Sept 30th in order to receive prize money

72. By The Meleg Family
In Memory of Anne Meleg
Best Dutch Apple Pie with crumble top … 1st $50
Winner to present sponsor with a fresh apple pie by Sept 30th in order to receive prize money

73. By Homecraft Directors
In Memory of Marcia Leeming
Best Raisin Pie … 1st $40, 2nd $20

74. By Helen Klomp
In Memory if Irene Stajfer
Best Lemon Chiffon pie … 1st $50
Winners to present sponsor with a fresh apple pie by Sept 30th in order to receive prize money

75.  By The Fruit Wagon
Best Cherry/Raspberry Pie … 1st $60, 2nd $40

76. By Janet McCormick
In Memory of Julie Dunkley
Fancy Sweet Rolls (3)
Prizes: 1st $60, 2nd $40, 3rd $25
First place winner to present sponsor with fresh
dessert by Sept 30th to receive prize money.

77. By Chris Lewis, M.P.
Best Apple Pie … 1st $75
Winner to present sponsor with a fresh apple pie by
Sept 30th in order to receive prize money.

78. By Banded Goose Brewing, Kingsville
Best Beer Bread
Prizes: Gift Certificates … 1st $50, 2nd $25, 3rd $10

79. By All Canadian Entertainment
Best Lemon Tarts (exhibit of 3) … 1st $30.00
Winner to present sponsor, Geordi Todd, with six
tarts in order to receive prize money. Exchange
to take place before Sunday closing.

80. By All Canadian Entertainment
Best Raspberry Tarts (exhibit of 3) … 1st $30.00
Winner to present sponsor, Geordi Todd, with six
tarts in order to receive prize money. Exchange
to take place before Sunday closing.

81. By Meleg Family
In memory of John Meleg Sr.
Best Apple Pie … 1st $50.00
Winner to present sponsor with a fresh apple pie by
September 30 in order to receive prize money.

82. By All Canadian Entertainment
Best A.O.V. Tarts (exhibit of 3) … 1st $30.00
Winner to present sponsor, Geordi Todd, with six
tarts in order to receive prize money. Exchange
to take place before Sunday closing.

83. By All Canadian Entertainment
Best Hummingbird Cake, iced (rich cake of
bananas, pineapple and spice) … $100
Bring whole cake for entry. Winning cake will
be presented to sponsor, Geordi Todd, on
Thursday after judging.

84. By Farmer Mac
Best Pecan Pie … 1st $100, 2nd $50
Winners to present sponsor with fresh pie by
Sept 30th in order to receive prize money.

85. By Juanita Wigle
In Memory of Linda Hernandez Dattilo.
Best Pineapple Upside-down cake … $60
Winner to present sponsor with fresh baked
cake by Sept. 30 to receive prize money

86. By Betty Herold
In Memory of Roy and Mable Ford
Best Carrot cake … $50
Winner to present sponsor with fresh baked
cake by Sept 30th to receive prize money

87. By James Sylvestre Enterprises
Best Pie made with gluten free crust
(see recipe on page 39 James Sylvestre
Enterprises ad) … 1st $100, 2nd $50, 3rd $25

88. By James Sylvestre Enterprises
Best triple fruit pie containing elderberries
1st $100, 2nd $50, 3rd $25

89. By Harrow Home Hardware
Best Fresh Cherry Pie, lattice top … $75

90. By Seguin Family
In Memory of Mike Seguin
Best Tea Biscuits … 1st $15, 2nd $10, 3rd $5

91. By Seguin Family
In Memory of Ellen Seguin
Best White bread … 1st $15, 2nd $10, 3rd $5

92. By Chuck and Sharon McDonald, Harrow
In Memory of Bertha & Edward McDonald
World’s Best Blueberry Pie … 1st $30

Specials – Class 56

By Sweet Memories
Raisin Oatmeal Cookies
1st $25 Gift Cert
Best of Class 56 – sec 21,  Class Int 75 – sec 4

By Tourism Windsor Essex Pelee Island & Essex Pelee Island Coast (EPIC)
Best Decorated Form
Best of Class 56, sec 36 & Class Int 75, sec 10
1 EPIC Wine Tasting Prize value $50 (see page 44)

ENFORCED for 2025:

Entry Forms will NOT be accepted after Saturday, August 23rd, 5:00pm. NO EXCEPTIONS

(Note: The Fair Board reserves the right to refuse any entry form.)

Downloads

Colouring Contest Picture

Entry Form

Prize List (Full Harrow Fair Book)

ADMISSION:

Adults: $12.00
Children 12 and under: FREE

Weekend Packages: Available at Office for $30.00 (unlimited admission to the grounds for the duration of the Fair)

Debit and credit cards will be accepted at the gates, due to sponsorships by BrokerLink Insurance and Kent & Essex Mutual Insurance

***************************
NO PETS/DOGS ALLOWED ON FAIRGROUNDS

Fair Themes

2025 Theme
Wagon Wheels to Ferris Wheels

2026 Theme
Tractors and Tailgates

2027 Theme
Farmers Are Heroes

2028 Theme
Aprons To Overalls

Copyright © 2025 Colchester South and Harrow Agricultural Society Fair · Website by Oliver Marketing

Wedding Wheel Cake

Kolacz Weselny is a yeast-raised coffee cake similar in texture to a babka but made in a pan without a central hole, and with a sweet curd cheese filling.

This recipe will make two large wheel cakes. Use two 9 inch round pans that are 4 inches deep, or two 12 inch round pans that are 3 inches deep.

Ingredients

Sponge:
• 31/2 teaspoons yeast (dry active)
• 1 tablespoon sugar
• 13/4 cups milk (warm)
• 1 cup flour (all-purpose)

Dough:
• 4 large eggs (room temperature)
• 1 cup sugar (confectioners)
• 4 cups flour (all-purpose)
• 1 teaspoon salt
• 8 ounces butter (melted, cooled slightly)

Cheese Filling:
• 2 pounds ricotta (or dry curd or farmer’s cheese)
• 4 large eggs (room temperature)
• 2 cups sugar (granulated)
• 1 tablespoon sugar (vanilla)
• Optional: 1 cup raisins (light or dark, plumped
in water and drained)

Crumb Topping:
• 4 ounces butter (cold)
• 6 tablespoons sugar
• 2 tablespoons sugar (vanilla)
• 1 cup flour (all-purpose)

Instructions

Make the Sponge
• In a medium bowl, mix yeast, 1 tablespoon sugar, milk and 1 cup flour. Set aside in a warm place to rise until light and foamy, about 15 minutes.

Make the Dough
1. Using the paddle attachment in a stand mixer or large bowl, beat 4 eggs with 1 cup confectioners’ sugar until light coloured and slightly thickened, about 10 minutes.
2. Add flour, salt and sponge (as above), and continue to beat the dough until well incorporated. The dough will be too loose for a dough hook, so continue to use the paddle.
3. Gradually add melted butter and continue to beat until the dough is smooth and starts to blister, about 10 minutes. Scrape down dough from sides of bowl, cover and let rise in the same bowl until doubled.
4. Grease pans – (9” round x 4” deep or 12” round x 3” deep). Stir down dough (it will will be very slack) and pour half into each pan. Cover and let rise until dough comes to within 1 inch of the top.

Make the Crumble Topping
• In a small bowl, mix together 4 ounces butter, 6 tablespoons sugar, 2 tablespoons vanilla sugar and 1 cup flour as for pie crust. Set aside.

Make the Filling and Bake the Cheesecake
1. In a large bowl, beat together farmer’s cheese or ricotta, 4 eggs, 2 cups sugar, and 1 tablespoon vanilla sugar. Stir in drained raisins by hand, if using. Set aside.
2. Place rack in middle of oven and heat to 325 F. When dough has risen to within 1 inch of the top of the pan, pour half of the cheese filling on top of each pan of dough and allow to sink in, pushing it down, if necessary.
3. Sprinkle half of the crumb topping on top of each cake. Bake about 50 minutes or until dough is golden brown. Let cool to room temperature before serving. Store leftovers in the refrigerator.

Garnish with extra features like the Fair Theme or your feature of choice to make your cake stand out for the judges.
Bring and leave one whole cake for judging.