The Land Cookery

Secretary
Mrs Pamela Wright
Ph: 02 6767 1044
pamwright23(AT)hotmail(DOT)comCaramel and Almond Flake Slice

The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. 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 in May.

Below is The Land Cookery Schedule, The Land Cookery Recipes and the Donna Latter Chocolate Cake.

Notes:

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 2016/2017

Rules

1. This Contest is conducted by the Country Women’s Association of NSW.

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 80 cents entry fee. Entries at state level must be accompanied by the official printed current 2016/2017 coupon which will appear 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 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 directly into 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 compete 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 Land Cookery Chairperson.

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 80 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.

12. No ring tin is 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 filled in CWA approved label, which will be affixed to the product after judging.

16. IMPORTANT All fruit cakes and sultana 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: Fruit Cakes

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

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

Class (a) Boiled 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 20 cm.

A suggestion is 250 g butter, 1250 g fruit and 250 g brown sugar.

Points to be looked for in judging: A 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 are allowed on top. Your own favourite recipe may be used.

Class (b) Sultana Cake

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

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 Cakes

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) Moist Coconut Cake

To be cooked in a round 20 cm tin, white glazed icing on top. No decorations. Suggested cake recipe in June 2016 journal. Own recipe may be used.

Class (b) Lemon Sour Cream Cake

To be cooked in a 20 cm tin, un-iced. Cake recipe in June 2015 journal MUST be used.

Section 3: Rhubarb Cake

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in 20 cm tin. Recipe supplied in June 2016 journal MUST be used.

Section 4: Monte Carlos

Prizes: First $40, Second $30, Third $20, Total $90

Six to be presented. 4 cm in diameter, own recipe may be used.

Section 5: Coffee Cake

Prizes: First $40, Second $30, Third $20, Total $90

Cooked in 20 cm tin. Iced on top with coffee icing. Recipe supplied in June 2016 journal MUST be used.

Section 6: Cake Decorations And Sugar Art

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) Roses and Jasmine

Champion Class. Exhibit to be no more than 2 tiers, Maximum board size 45 cm x 45 cm

Class (b) Dragonflies and Daisies

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

Class (c) Vegetable Garden

Creative Sugar Art—An imaginative and creative piece of sugar work. No cake required. Wooden sticks/skewers used as supports permitted. Maximum board size 35 cm x 35 cm.    

Class (d) Christmas in July

Two (2) or more cakes fit inside a 15 cm square. Decorations scaled to size.

Class (e) Parsley, Sage, Rosemary and Thyme

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

Class (f) Fruit and Vegetables

Maximum board size 35 cm x 35 cm

NOTE: A novice is classified as a decorator who has never won a 1st prize in this particular class or similar class in any competition.

Conditions of Entry for Cake Decorations and Sugar Art (Rules to be enforced)

i. These sections are judged on appearance only. Dummy cakes may be used but must be stipulated when entered.

ii. Wire, tape, tulle, fabric ribbon, braid, cord, stamens and manufactured pillars are permitted.

iii. Manufactured ornaments, flowers, computer imaging, leaves or dried stems MAY NOT BE USED.

iv. Cleats must be attached to the base of the presentation board.

v. NO WIRES may be inserted directly into the cake—a posy pick or substitute is acceptable if the top edge is visible.

IMPORTANT

$1 entry fee must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests.

One entry in each class only.

Section 7: Boiled Fruit Pudding

Prizes: First $120, Second $80, Third $60, Total $260

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

Points to be looked for in judging: Boiled in a cloth, fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants, raisins, and peel. Dates are allowed but NOT CHERRIES. Should be dark but not overdone. A nice round shape and smooth, even skin with no holes and no soggy, wet or mouldy patches.

Section 8: Jam, Pickles & Relish

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

Class (a) Rhubarb and Ginger Jam

Recipe supplied in June 2016 journal MUST be used.

Class (b) Orange Marmalade Fine Cut

Own recipe may be used.

Class (c) Piccalilli Pickles in mustard brine

Own recipe may be used.

IMPORTANT: Unopened jars must be unlabelled at State Conference. Jams, pickles and relish MUST be presented in 500 g jars. Jars must be correctly labelled at branch and group days only. Commercial tops to be covered 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: Jams, pickles and relish should be of good appearance and colour, and to be softly set. Jam should be set, but not too 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: Gluten Free Carrot Cake

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in 20 cm round tin. Cake recipe in June 2015 journal MUST be used.

Section 10: Victoria Sponge

Prizes: First $60, Second $40, Third $20, Total $120

True Victoria Sponge 250 g butter, filled with raspberry jam. SPONGE ONLY FILLED FOR BRANCH AND GROUP. COMES TO STATE UNFILLED. To be cooked in a 20 cm tin. Suggested cake recipe in June 2015 journal. Own recipe may be used.

Section 11: Special Section for Young Competitors

Prizes: First $20 (plus award), Second $15, Third $10, Total $90

Award Donated by ‘The Land’ Cookery Committee.

Class (a) Chocolate Hazelnut Friands—18 years and under as at 31 March 2017

Six to be presented. Recipe supplied in June 2016 journal MUST be used.

Class (b) Giant Anzac Chewy Biscuit —12 years and under as at 31 March 2017

Four to be presented, approx. 8 cm diameter. Recipe supplied in June 2016 journal MUST be used.

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

 

The Land Cookery Recipes 2016/2017

Download a PDF of The Land Cookery 2016/2017 recipes here

Coconut cake—Section 2, Class A

Suggested recipe only

125 g butter
½ teaspoon coconut essence
1 cup castor sugar
2 eggs
½ cup desiccated coconut
1 ½ cups self raising flour
⅓ cup milk mixed with 300ml carton sour cream

Method

Grease a 20cm round cake tin, line base with baking paper.

Cream butter, essence and sugar in bowl until light and fluffy. Beat in the eggs, one at a time. Stir in half the coconut and sifted flour with half the mixed sour cream and milk, then stir in remaining ingredients until smooth. Pour mixture into prepared tin. Bake in moderate 180°C oven (or 160°C fan forced) for about 1 hour. Stand for 5 minutes before turning out to cool.

Ice with a white glacé icing, no decorations.

Lemon Sour Cream Cake—Section 2, Class B

Recipe supplied here must be used

125g butter
1 cup caster sugar
Grated rind of one lemon
Juice of half lemon
2 eggs
1 cup Self Raising Flour
½ cup sour cream

Beat butter until creamy. Add sugar and mix well. Mix in the lemon rind. Add the eggs, one at a time and beat well.

Fold in flour alternating with lemon juice and sour cream.

Pour into a greased and floured 20cm cake tin, cook in 160°C oven for 40–50 minutes or until cooked.

Rhubarb Cake—Section 3

Recipe MUST be used.

60g butter (unsalted)
1 ½ cups (firmly packed) brown sugar
1 teaspoon grated lemon rind
2 eggs lightly beaten
1 teaspoon vanilla
1 cup self raising flour
1 cup plain flour
1 teaspoon cinnamon
1 cup sour cream
4 cups Rhubarb (sliced 1cm pieces)

⅓ cup brown sugar extra
1 teaspoon cinnamon extra

Method

Grease and line a 20cm round tin

Cream butter, sugar and lemon rind until fluffy (about 3-4 minutes). Beat in eggs and vanilla, fold in flours, spices alternately with sour cream and rhubarb.

Pour mixture into tin. Combine extra brown sugar and cinnamon and sprinkle over mixture. Bake in 180°C oven for about 40 minutes (conventional oven) or bake in 160°C oven for 50 minutes (fan forced oven) or until cooked.

Monte Carlos—Section 4

Use your own recipe.

Coffee Cake—Section 5

Recipe supplied here must be used

125g butter
½ cup brown sugar (firmly packed)
1 tablespoon golden syrup
1 teaspoon vanilla
2 eggs, lightly beaten
250g self raising flour
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ cup milk +2 tablespoons coffee essence

Method

Cream butter, sugar and golden syrup until light and fluffy.

Add vanilla then gradually beat in the eggs.

Fold in sifted dry ingredients alternately with milk and coffee essence.

Place mixture in a well greased 20cm tin, bake in 190°C oven for about 50 minutes or until cooked.

When cold, ice with a coffee glacé icing. Use your own recipe for icing.

Rhubarb and Ginger Jam— Section 8, Class A

Recipe supplied here must be used

60g fresh green ginger, bruised
1.5 kg sugar
1.5 kg rhubarb, chopped.
250g crystallised ginger, chopped

Place ginger in a piece of muslin and tie with a piece of string to enclose.

Combine sugar and rhubarb in a large bowl, mix well. Add muslin bag of ginger and leave to stand overnight.

Next day, transfer mixture to a large saucepan and bring to the boil, stirring.

Continue to cook until setting point is reached. Remove from heat, take out the muslin bag of ginger and add crystallised ginger. Mix well, bring back to the boil for 1 minute.

Pour into warm sterilised jars and seal immediately. This jam can be eaten at once, but the flavour improves after 2 weeks.

Makes approximately 2kg.

Orange Marmalade—Section 8, Class B

Suggested recipe only; your own recipe may be used

Taken from CWA Cook book 1

Each fruit must be quartered and finely shredded with a very sharp knife. To each measure of shredded fruit allow 3 measures of water. (for example to 100g of finely cut fruit use 300ml of water.)

Place in preserving pan and set aside to soak for 24 hours.

Set the preserving pan on the stove and let come to the boil, boil for 10 minutes. Again, set in a cool place for 24 hours. Measure the mixture and to every 1 cup of pulp allow 220grams (1 cup) sugar and at the last add 1 cup more of sugar. Put on the stove and cook until it jells.

Piccalilli Pickles in mustard brine—Section 8, Class C

Suggested recipe only; your own recipe may be used

Vegetables ingredients

2 litres water
100g plain salt
300g small zucchini, halved lengthwise
1 fennel bulb, sliced ½ cm thick
½ small cauliflower, broken into small florets
1 red capsicum, seeds removed, sliced ½ cm thick
300g green beans, sliced in half

Mustard Sauce ingredients

300ml white wine vinegar
300 ml malt vinegar
100g castor sugar
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
2 teaspoons dry mustard powder
1 teaspoon ground ginger
20g corn flour
3 tablespoons cold water

Vegetables method

Put water and salt in a large bowl and stir to dissolve. Add vegetables and cover with a plate to keep them under the brine. Leave for about 8 hours. Drain and rinse the vegetables to remove the salt. Drain again

Mustard sauce method

Put the two vinegars, caster sugar and the mustard seeds in a large saucepan. Bring to the boil then add the vegetables. Cook for 4-5 minutes until only just cooked with a little crunch left in them. Lift out with slotted spoon and set aside.

Combine turmeric, mustard powder, ginger and corn flour in a bowl. Add cold water and stir to make smooth paste. Stir in ¼ cup of the hot cooking liquid. Pour into saucepan whisking constantly. Bring to the boil and simmer 3-4 minutes to thicken and cook out the corn flour. Add the vegetables to the hot sauce and stir to combine well.

Spoon the pickle into warm sterilized jars and seal. Store in cool place and refrigerate once opened.

Gluten Free Carrot Cake—Section 9

Recipe supplied here must be used

2 large eggs
¾ cup (lightly packed) brown sugar
½ teaspoon vanilla extract
¼ canola oil
1 ¾ cups (220g) almond meal
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon mixed spice
½ teaspoon baking powder
200g (approximately 2 large) carrots, peeled and grated
½ cup shredded coconut
¼ cup currants

Pre heat oven to 160°C. Line the base of a lightly greased 20cm round tin with baking paper and set aside.

Place the eggs, brown sugar and vanilla into an electric mixer and whisk for approximately 15 minutes until the mixture is very thick and tripled in volume.

Mix together the oil, almond meal, baking powder, spices, grated carrots, coconut and currents in a large bowl. Mix well to combine then fold through the egg mixture and spoon into the prepared tin.

Bake for approximately 50–60 minutes or until cake tests done.

Cool in tin and carefully turn out onto a tea towel covered cake rack.

Victoria Sponge—Section 10

Suggested recipe only. Your own favourtie recipe may be used.

Sponge filled for branch and group only. Comes to state unfilled.

250g butter
1 teaspoon vanilla extract
1 cup (220g) caster sugar
4 eggs
⅓ cup (80ml) milk
2 cups (300g) self raising flour
⅓ cup (110g) raspberry jam, warmed

Preheat oven 180°C, grease 2 deep 20cm round tins, line base with baking paper.

Beat butter, extract and sugar in small bowel with electric mixer until light and fluffy.

Beat in eggs one at a time. Add milk and beat well. Transfer mixture to large bowl. Stir in half of the sifted flour then the remaining sifted flour, stir until mixture is smooth.

Divide mixture evenly between pans, bake about 30 minutes.

Turn cakes top sides up onto baking paper covered racks to cool. Sandwich cakes with jam.

Chocolate Hazelnut Friands—Section 11, Class A

Recipe MUST be used

100g butter
100g packet ground hazelnut meal
1 ½ cups icing sugar, sifted
½ cup plain flour, sifted
5 egg whites
¼ cup chocolate hazelnut spread

Method

Preheat oven to 180°C. Lightly grease a friand tray (approx 7cm x 3-4cm high)

Melt butter in a medium saucepan over low heat, cook gently for 10 minutes until golden. Cool.

Place ground hazelnut meal, sugar and flour in a mixing bowl; stir well to combine. Add egg whites, hazelnut spread and browned butter, mix well to combine.

Divide mixture equally between holes in the prepared pan.

Bake for 20-25 minutes until friands are cooked.

Cool on a towel covered wire rack.

Giant Anzac Chewy Biscuits—Section 11, Class B

Recipe MUST be used

1 cup plain flour
1 ½ teaspoon ground cinnamon
1 ⅓ cups plain rolled oats
1 cup desiccated coconut
½ cup caster sugar
¼ cup (firmly packed) brown sugar
125g butter, cubed
¼ cup golden syrup
2 tablespoons water
1 teaspoon bicarbonate of soda

Method

Preheat oven to 150°C. Line a baking tray with non stick baking paper.

In a medium sized bowl, sift together the flour and cinnamon. Add rolled oats, caster sugar, brown sugar and coconut; mix well.

Combine butter, golden syrup and water in a small saucepan and stir over low–medium heat until the butter melts and the mixture is well combined. Remove from the heat and stir in bicarbonate of soda.

Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

Roll 2 tablespoons portions of mixture into balls and place on the lined tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in the preheated oven for 16 minutes.

Remove from the oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

 

Donna Latter's Chocolate Cake

Ingredients

125g butter

1 ¾ cups self raising flour

1 ¼ cups caster sugar

½ teaspoon bicarbonate soda

2 eggs

1 cup milk

2 tablespoons cocoa

Method

1.    Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2.    Grease & line a 20cm tin (round or square).

3.    Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4.    Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5.    TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6.    When cool, ice on top with chocolate icing.

 

 


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