Country Women's Association

Secretary
Mrs Bronwyn Dunston
Ph/Fax:  02 6576 4070
Email: dunstanbd@optusnet.com.au

For the recipes that were seen on Masterchef click here.

April 2010 report

Port Macquarie gave us a wonderful venue and beautiful weather, and you ladies gave us — ‘The Land’ Cookery Committee — over 400 entries from 29 participating groups.

And a special “big thank you” goes to the 16 or more members of the Hastings Woodworkers Guild who along with their wives took the cake entries as they arrived, with lots of humour, I might add.

It was exciting to see the entries from the Murrami and Lightning Ridge Schools; this is one way to increase your branch entries in the junior section. And all who came to the awards night would have heard John Cooley’s name called as he received 2nd place in the Sultana Cake. Yes, men can enter, if you read Rule 2 you will see it states the contest is not restricted to members of the CWA.

Once again the judges — 10 in all — did a terrific job, and to all the stewards who volunteered to help, what would we do without you.

This year apart from the 1st, 2nd, 3rd, prize cards, 20 highly commended were awarded.

Iced and Decorated were down this year only 12 entries, hopefully when you read the schedule with the new changes you will be inspired to enter, and my thanks to the three judges for this section; it is a big job. We only had 24 entries in the Donna Latter Chocolate Cake, hoping to see a few more next year.

Thank you to all the Group Cookery Officers who sent me their completed group and all branch forms on completion of their group days; this helps me in getting all the entry forms ready for conference. If you don’t send the branch forms, your branches are denied the opportunity in gaining a place in the Special “Land” Awards for Branches, which is printed on the back of the schedule.

All Group Officers have picked up their brown envelopes filled with information, which they will make copies to get out to their Branch Cookery Officers.

We had several inquiries about seminars and judging assessments, please write to Bronwyn with all your information, so we can check the diary.

I want to thank Bronwyn for all her help prior and during conference, what would I have done without you; Morna for taking cake sales and raffle money; Barbara, Elizabeth, Kay (cow girl), Marie, Nelleke and Pat — thank you ladies for all your hard work and humour. And to the husbands who once again came to help. Bill had to work. And a thank you must go to David and his crew at the Panthers club for all their help.

Pauline Hunt

Chairperson

Other notes:

The Land Cookery Competition CWA it is open to any person residing in NSW or ACT. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference which will be in Nowra for 2011.

FRUIT CAKE TINS:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - SAME SIZE, TOP AND BOTTOM.

CHOCOLATE IN FRUIT CAKES:  The use of chocolate in fruit cakes is NOT ACCEPTABLE for competition.

If a recipe states 'sugar', it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

‘The Land’ Cookery Schedule 2011

Rules

1. This Contest is conducted by the Country Women’s Association of NSW to raise funds for the Association.

2. The Contest is Not restricted to members of the CWA it is open to any person residing in NSW.

3. Entries at Branch level to be accompanied by 40cents entry fee. must be made on the printed current 2010-2011 coupon, which will appear fortnightly in “The Land” Newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA branch and contestants may enter in one Branch and one Group only. Entries in State Finals must be accompanied by the original coupon

4. Each Branch conducts its separate contest at any time that is considered suitable. First and Second prize winners must be two different competitors of Branch contest who will then be eligible to enter Group Semi-finals. This is a competition that is conducted from Branch to Group and then to State level, branches cannot enter direct to Group Semi-finals.

5. First prize winners only of Group Semi-Finals are eligible for the State Final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6)

6. Additional classes, other than those on the schedule, may be included in Branch contests, and additional prizes awarded locally, but prize winners in such classes will not complete in the Semi-finals or State Finals of the contest.
7.Branches and Groups will appoint their own judges, BUT judges and stewards for the State Finals will be appointed by the CWA State Committee.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at Branch and Group level. All exhibits (except Section Six) become the property of CWA at State Level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10. The 40 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through, Group Treasurer to CWA Head Office NOT “The Land” Office.

11. All entries in the State Finals will be displayed and then sold except Section Six, proceeds of the sale to be added to the Cookery Contest funds for the CWA.

12. No ring tin to be used throughout the contest. NO RACK MARKS ON ENTRIES.

13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.

14. Owners may purchase their exhibit, if they inform the Steward when entering their exhibit at State Level

15. All entries must be accompanied by a complete list of all ingredients used, plus your name, address, “use by “date and “Product of Australia” at the bottom IMPORTANT All fruit cakes and sultans cakes must be entered uniced ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round in judging. the method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but CAN be entered cut at Group Semi-finals.

Section 1: Boiled Fruit Cake

Prizes in Class (a) First $120. Second $80.Third $40

Prizes in Class (b) First $80.Second$60.Third $40. Total $440.

Class (a) Fruit Cake

Hints to competitor: in the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20cm.A suggestion is 250g butter 250g brown sugar and 125g fruit.

Points to be looked for in judging: smooth, even, top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds allowed on top.

Class (b) Sultana Cake

Hints to competitor: 250g butter basis is standard mixture for size and weight to be observed A suggested guide for proportion of fruit and mixture is 250g butter,250g sugar not more than 500g sultanas. Size of tin round or square 20cm.

Points to be looked for in judging: evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut.

Section 2: Butter Cake

Prizes in class (a) First $50, Second $30.,Third $20.

Prizes in class (b) First $50, Second,$30,Third $20. Total $200.

IMPORTANT: In judging, the method of cutting right through the centre of the cake must be observed. CAKE SHOULD BE PRESENTED AS BAKED, NOT TRIMMED.

Class (a) Butterscotch Cake

To be cooked in 20cm tin Caramel Icing on top Recipe in Journal

Class (b) Orange Cake

To be cooked in loaf tin, Orange Icing on top, No Decoration.

Section 3: Special Section: 60 Years of The Land Cookery.

Prizes First $50 & Trophy. Second $70. Third $30. Total $150. Trophy Donated by “The Land”

1.Ginger Cake

To be cooked in 20cm tin Uniced

2.Marble Cake

To be cooked in 20cm ROUND tin, Iced with pale pink Icing

3.Six Mushrooms

To be a sweet pastry base, filled with raspberry jam and topped with mock cream, sprinkled with nutmeg, with stem in the centre. Six to be displayed. Approximately 6cm across.

All recipes in June 2010 Journal.

COMPETITORS MUST PRESENT ALL THREE IN THIS SECTION

Section 4: Assorted Plain Biscuits

Prizes First $40. Second$30. Third $20. Total $90

IMPORTANT: Biscuits must be displayed in a box no larger than 33 x 20cm. A shirt box (covered) will be suitable. The box must have a CLEAR LID. The box is to be used at State Conference ONLY and will be sold with the biscuits.

There must be four examples of four different mixtures presented in box. They may be fancy shapes, but NOT joined together with icing. Biscuits containing crystallised fruits, nuts, etc baked in with the mixture will be accepted. Colour must be pale straw, not over-baked.

Section 5: Amy Johnson Cake

Prizes First $40. Second $30.Third$20 Total $90

To be cooked in 20cm square tin, Lemon Icing on top. Recipe in Journal

Section 6: Iced and Decorated Cakes

Prizes in class (a) First $120. Second $80 Third $60, Prizes in class (b) First $80. Second $40 Third $20, Prizes in class (c) First $80 Second $40. Third $20, Prizes in class (d)First$50. Second $30. Third $20, Prizes in class (e)First$40.Second$30. Third $20, Prizes in class (f)First $40. Second $30. Third$20. Total $820.

Class (a) Gerberas, Grasshoppers & Greenery

Champion Class

Class (b) Roses & Butterflies

Single Tier Cake. Board Maximum size 35cm x 35cm

Class (c) Australiana Theme

Board maximum size 35cm x 35cm

Class (d) Minature Decorated Cake “Shades Of Pink”

The base board including the decoration, must fit inside a 15cm square. The cake, when decorated, must not exceed 11cm at the widest point (regardless of shape)

Class (e) Open, Sugar Art Plaque “Power Of The Past”

Must be displayed on a 25cm x 25cm board with cleats or on stand. Finished plaque must NOT exceed 25cm x 25cm

Class (f) Novice Section- Special Occasion CWA The Land Cookery 60th Birthday Cake.

Board maximum size 35cm x 35cm

NOTE: tulle, ribbons, stamens, wire, tape and manufactured pillars may be used. Manufactured ornaments, flowers and leaves may not be used.

Section 7: Steamed Fruit Pudding

Prizes First $120. Second$80. Third $60. Total $260.

A suggested guide, 250g butter, 250g brown sugar and approximately 1250g fruit basis as standard mixture for size and weight.

Points to be looked for in judging: fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants raisins, peel dates allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes, no soggy, wet or mouldy patches.

Section 8: Jam, Chutney, Pickles

Prizes in each Class First $40. Second $30.Third$20. Total $270.

Class (a) Lemon Honey

Class(b) Tomato Sauce

Class(c) Dried Apricot Chutney

Recipes in Journal

IMPORTANT: Unopened jars must be unlabelled at State Conference. Honey and chutney to be presented in approximately 500g (375ml) jars. Sauce to be presented in a 250ml sauce bottle. Jars must be correctly labelled at Branch and Group days only. Commercial tops to be painted or with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for State Finals.

Points to be looked for in judging: chutney and jam should be of good appearance and colour, and to be softly set, jam should be set, but not to sticky or watery. Fruit should be well cooked and quite soft, with no particles or crystallisation, mould or fermentation, and not over cooked. Flavour is the deciding factor

Section 9

Melt ‘n’ Mix Shortbread

Prizes First $30. Second $20 Third $15. Total $65

Six(6) pieces approximately 6cm x 3cm in size 1cm thick. Recipe in Journal

Section 10

Cornflour Sponge Sandwich

Prizes First $60. Second$40. Third$20.

Raspberry jam filling (branch and group only). A FOUR EGG RECIPE TO BE USED “Fielders Cornflour” 20cm tins Journal recipe must be used.

Hints to the Competitor: layers to be evenly risen, identical in thickness and baking. Tops should be smooth and without sugar spots. Texture should be fine, creamy, delicate and spongy when lightly presses with the fingertips. Cooler rack marks must not show on cakes. Leave uniced, no icing sugar or dusting allowed on top of sponge. Group finalists to be sent to State Finals 2011 UNFILLED.

Section 11: Special Section for Young Competitors

Prize in each Class First $20 plus award. Second $ 15. Third $10 Total $90.

Award Donated by The Land Cookery Committee.

Class (a) 18 years and under as of the 31st March 2011­ — Rock Cakes.

Six to be displayed. Recipe in Journal

Class (b) 12 years and under as at the 31st March 2011 — Meringues.

To be approximately 4cm across. Six (6) to be displayed on plate provided Recipe in journal.

Special ‘The Land’ Awards For Branches Judged On Ratio Of Members Entries

Branches with 15 members and under with most entries in Cookery Competition. First $150. Second $75. Third$25. Total 250.

Branches 16 to 25 members with most entries in Cookery Competition. First $150.Second$75.Third$25 Total $250

Branches 26 to 50 members with most entries in Cookery Competition. First $150. Second$75.Third $25. Total $250

Branches over 51 members with most entries in Cookery Competition.

First $150. Second $75.Third.25 Total $250

Proceeds to Association Projects.

For a printable PDF of the recipes click here 

Please note: a "moderate oven" is 180-190°C.

Boiled Fruit Cake

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally. Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda. Empty into a bowl and stand overnight. Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt. Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4hrs, depending on your oven.

Butterscotch Cake

Ingredients

250g butter

1 teaspoon vanilla

1 cup dark brown sugar (lightly packed)

2 60g eggs separated

1 tablespoon golden syrup

1 cup S.R. Flour

½ cup plain flour

½ teaspoon cinnamon

½ cup milk

Method

Cream butter with vanilla add sugar until light and fluffy. Beat in egg yolks and golden syrup, beat until well combined. Fold in sifted flours and cinnamon alternately with milk. Beat egg whites with a pinch of salt until soft peaks form, fold gently into mixture. Spread mixture into greased base lined 20cm round deep tin. Bake in Mod oven 50–60mins (fan forced 170ºC). Allow to stand 10mins, then turn out cake onto a folded c1oth when cool top with caramel icing.

Caramel Icing Ingredients

60g butter

½ cup dark brown sugar

¾ to 1 cup of icing sugar

¼ cup milk

Caramel Icing Method

Melt butler in saucepan, add sugar stir over heat for 3 minutes. Gradually add milk, stir until sauce boils, remove from heat. Leave till cold. Then gradually add icing sugar beat until smooth and spreadable.

Orange Cake 

125g butter

¾ cup sugar

2 eggs

3 Tables. orange juice

1 teas. rind

¼ cup milk

2 cups SR flour

Cream butter and sugar, add well beaten eggs slowly, then orange juice & rind.

Lastly fold in sifted flour and milk alternately.

Put mixture into a well greased loaf tin. Bake in moderate oven 40 to 45 minutes.

When cold, ice with orange icing.

Ginger Cake

125g butter

1/3 cup castor sugar

1 egg

1 ¾ cups plain flour

2 teas ground ginger

1 teas ground cinnamon

½ teas bicarb soda

¾ cup golden syrup

¾ cup hot water

Grease a deep 20cm tin. Preheat oven to moderate. Cream butter and sugar in a small bowl till light and fluffy, add egg and beat until combined. Gradually add syrup and beat well. Transfer mixture to a large bowl, stir in half the sifted dry ingredients with half the water, then add the remaining flour and water, stir until smooth. Pour into prepared tin and bake about 1 hour. Stand 10 minutes before turning out. Leave uniced.

Marble Cake

220g butter

250g castor sugar

3 eggs

1 cup plain flour

1 cup S.R. flour

¾ cup milk (at room temperature)

vanilla

Cream butter and sugar very well, add vanilla. Add eggs one at a time. Then well sifted flour alternately with milk. Divide mixture into 3 equal parts. Leave one part natural, colour one chocolate and one pink. Place alternate spoonfuls of mixture into a prepared 20cm ROUND tin. Tap tin on bench and run a knife through mixture four times to give the marble effect. Cook in moderate oven approx. 50 mins. When cold, ice with pale pink icing.

Mushrooms

60g butter

60g castor sugar

1 egg

1 to 1 ½ cups S.R. flour

Beat butter and sugar to a cream, add egg. Fold in flour to make a fairly stiff mixture.

Chill pastry in fridge for 2 hours. Roll thinly, cut with cutter and place into lightly greased shallow tart tins. (The tin used for Neenish Tarts. Not normal patty tins). Use scraps of pastry to make stems, by rolling into a sausage, then cut into lengths. Cook on separate tray.Bake at 180ºC for 10 minutes.

When cold, fill with a little raspberry jam and mock cream.

Mock Cream

60g butter

60g castor sugar

vanilla

1 Tablespoon boiling water

2 Tablespoon milk.

Beat butter, sugar and vanilla well till fluffy. Gradually add boiling water and when this has beaten in, lastly milk gradually added.

Top jam in tarts with mock cream, smooth top and sprinkle with nutmeg and add a stalk to each tart.

Makes about 3 dozen.

Amy Johnson Cake

Base

1 large cup S.R. flour

60g butter

pinch salt

A little milk.

Rub butter into flour and salt, mix to a firm dough with a little milk. Roll out to ¼ inch thickness and cover the BASE ONLY of a greased 20cm square tin with pastry. Spread with raspberry jam and sprinkle with 1 cup currants.

Top

2 eggs

¾ cup sugar

1 cup sifted S.R. flour

2 Tablespoons butter melted in

3 Tablespoons milk.

Beat eggs and sugar until light and fluffy. Fold in sifted flour and finally the melted butter and milk. Pour on top of pastry. Bake about 40 minutes in mod. oven. When cold, ice with thin lemon icing and sprinkle with coconut.

Lemon Honey

Strain the juice of 4 lemons. Add the grated rind of 1 lemon. Mix with 600mls water. Add 1kg sugar.

Cook till the honey is thoroughly thickened. Pour into jars and seal.

Tomato Sauce

5kg tomatoes, roughly chopped

1kg sugar

2 cups vinegar

1 Tablespoon cloves

½ teaspoon cayenne pepper

4 large apples, quartered

2 large onions, roughly chopped

5 dessertspoons salt.

Put all ingredients into preserving pan and cook till thick. Strain and bottle into 250ml sauce bottles.

Dried Apricot Chutney

2kg dried apricots

2kg sugar

500g sultanas

30g green or dried ginger, grated

15g cayenne pepper

Cloves

Boil to a jam consistency, then add:

1 large cup vinegar

1 Tablespoon salt

And boil for 10 minutes. Add more vinegar if too thick. Bottle and seal.

Melt 'n Mix Shortbread

250g butter

⅓ cup icing sugar

⅓ cup cornflour

¼ cup sugar

½ teas. vanilla

2 ⅓ cups plain flour

Melt butter over low heat, allow to cool slightly. Sift icing sugar & cornflour into bowl, add sugar. Add butter & vanilla, beat mixture until thick and creamy. Add sifted flour, mix well. Press mixture into 18cm x 28cm lamington tin, smooth over with a spatula; mark into fingers with a sharp knife. Each finger to be approx. 3 cm x 6 cm and 1 cm thick. Prick each finger decoratively with a fork. Bake mod. oven 30minutes or until light golden.

Cut into fingers while still warm. Cool in tin.

Cornflour Sponge Sandwich (this recipes MUST be used)

4 eggs

½ cup castor sugar

1 cup ‘Fielders' Cornflour

pinch salt

1 teas. cream of tartar

½ teas. bicarb soda

vanilla

Grease 2 x 20cm deep-sided sponge tins, dust with flour.

Sift cornflour, bicarb. soda, & cream of tartar three times.

Beat eggs & sugar together for 10 minutes.

Fold in sifted ingredients.

Divide mixture evenly between tins.

Bake in moderate oven for 15 minutes.

Turn out onto clean tea towel. When cold, join together with raspberry jam.

Meringues

¾ cup white sugar

3 Tablespoons water

1 egg white

1 teaspoon white vinegar

2 teaspoons cornflour

Combine sugar and water in small pan, stir over heat without boiling, until sugar is dissolved. Be sure to brush any grains from side of pan with a wet pastry brush. Bring to boil just before adding to the beaten egg white.

Place egg white in small basin of electric mixer, beat on high speed until stiff. With mixer still beating, add vinegar and cornflour, then beat in hot syrup, adding it gradually in a thin stream.

Continue beating until mixture is thick and will hold its shape. Place mixture in a large piping bag, fitted with a fluted tube. Pipe stars about 4cm in diameter on trays covered with aluminium foil. Bake in very slow oven about 40 minutes, or until meringue feels firm and dry. Cool in oven with door ajar. Makes about 20.

Rock Cakes

60g butter

125g sugar

1 egg

300g self raising flour

1 teaspoon ground ginger

½ teaspoon mixed spice

½ teaspoon cinnamon

65g mixed peel

135g sultanas

About 125mls milk.