Looking for Houlton Fair exhibitors and participants

15 years ago

    Get ready to show off your skills and talents in the Fair Exhibit Hall. Shelbie Hoyt and Leota Hare are  looking for exhibitors to show their wares on July 2, 3, 4 and 5.
    Bring your food, sewing, quilting, ceramics, woodworking, baskets, photography, canning, metal works, clay, stained glass, flowers and herbs to Community Park.
Sewing will be featured this year with an extra premium of $100. There will be demonstrations in quilting, sewing, knitting and spinning during the fair dates.
Items will be accepted June 30 from 9 a.m. to 6 p.m. and July 1 from 9 a.m. to 3 p.m.
New this year is the biscuit and potato salad contest.
Check the Fair premium for rules and regulations or the Internet at houltonfair.com. For further information call Hare at 532-6039 or Hoyt at 538-9752.
The Southern Aroostook Agriculture Museum of Littleton will be doing a demonstration of butter churning on Friday, July 3, at 1 and 3 p.m. The demonstration will be done by Debbie Melvin.

Kids’ Chocolate Chip Cookie Contest
Open to children 12-years-old and under

Prizes are: 1st: $25; 2nd: $15; 3rd: $10.
1. Entry must include eight chocolate chip cookies from the same batch.
2. Cookies will be judged on taste, appearance and texture.
3. The following recipe must be used by all entrants.
Chocolate Chip Cookies
1 1/8 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (softened)
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 Egg
1 cup (6oz. pkg.) chocolate chips
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixer bowl.     Add egg and beat well. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto an ungreased baking sheet.
Bake in preheated 375 degree  oven for 9 to 11 minutes or until golden brown. Let stand for two minutes. Remove to wire racks to cool completely.
Please bring in cookies at least 1/2 hour before contest time.
Contest will be held in the exhibit hall on Thursday, July  2, at 4:15 p.m.

Banana Fudge Bars Contest

Contest will be on Thursday,
July 2 at 2 p.m.
In a medium bowl combine
1/3 cup melted butter
3 Tablespoon cocoa
1 cup sugar
(Set aside)
In a small bowl mix together
2 eggs beaten
1 teaspoon vanilla
1-Tablespoon milk
In another small bowl combine
1/2 cup flour
1/4 teaspoon salt
Add egg mixture and cocoa mixture to flour mixture, mix well. Stir in 1 cup mashed ripe bananas and 1 cup chopped nuts.
Pour into a greased 8-inch square-baking pan. Bake in 350-degree oven for 50 minutes. While still warm cut into bars.
Bring in six banana fudge bars on a plate.
Prize money: 1st:$25; 2nd:$15; 3rd:$10.

13-18-year-old Cooking Contest
Raspberry Almond Bars Contest

1/2 cup butter
1 Package (10-12 oz.) vanilla or white chips, divided
2 Eggs
1/2 cup sugar
1 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup seedless raspberry jam
1/4 cup sliced almonds
In a saucepan, melt butter.         Remove from heat. Add 1-cup chips (do not stir). In a small mixing bowl, beat eggs until foamy, gradually add sugar, stir in chips mixture and almond extract.         Combine flour and salt. Add to egg mixture just until combined.         Spread the batter into a greased 9-inch square-baking pan. Bake at 325 degrees for 15 to 20 minutes or until golden brown.
In a small saucepan, over low heat, melt jam. Spread over warm crust. Stir remaining chips into remaining batter. Drop by teaspoonfuls over the jam layer.         Sprinkle with almonds. Bake 30-35 minutes longer or until a toothpick inserted near center comes out clean. Cool on a wire rack, cut into bars, yeilds 2 dozen bars.

Houlton Farms Dairy Cooking Contest
Toffee-Topped Bars

2 cups firmly packed brown sugar
1 cup of Houlton Farms Dairy Milk
2 Cups flour
1 Egg
1/2 cup Houlton Farms Dairy butter (softened)
1 cup semi-sweet chocolate chips
1 teaspoon baking powder
1/2 cup chopped walnuts
1/2 teaspoon salt
1/2 cup unsweetened flaked coconut (optional)
1 teaspoon vanilla
Preheat oven to 350 degrees.
Lightly grease a 13×9 inch-baking pan, set aside.
In a large mixing bowl, mix together the brown sugar and flour. Using a pastry cutter or two knives, cut in the Houlton Farms Dairy butter until it resembles coarse crumbs. Remove one cup of mixture and set aside. To remaining mixture in a large bowl, add baking powder and salt. Using a fork lightly beat in vanilla, Houlton farms Dairy milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan.
In a small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over the top of batter in pan. Sprinkle with the chocolate chips and walnuts.
Using a long flat spatula, spread topping evenly over the top of the batter in pan.
Bake bars for 25 minutes or until a toothpick inserted in the center comes out clean.
Homemade Biscuit Contest
Bring in the recipe on a 3×5 recipe card.
Date: Saturday July 4, 2009 at 3 p.m.
Bring in six biscuits on disposable plates.
No name or address on card.
Prizes are: 1st: $30; 2nd: $20; 3rd: $10.
Homemade Potato Salad Contest
Bring in the recipe on a 3×5 recipe card.
No name or address on recipe card.
Date: Saturday July 4 at 4 p.m.
Prizes are: 1st: $30; 2nd: $20; 3rd: $10.
New England Baked Bean Contest
Bring in the recipe on a 3×5 recipe card.
Date: Saturday July 4  at 5:30 p.m.
Bake your traditional baked beans and bring them in a bean pot or crock-pot for judging with the recipe and empty dried beanbag or receipt.
Prizes are: 1st: $50; 2nd: $30; 3rd: $20.