Handicraft & Home Produce

Handcrafts section

101. celebration card – any medium

102. unit for hanging on a wall made out of textile and wood – no larger than 12” x 12”

103.  scarf knitted or crotched

104. picture frame – any medium – no bigger than 12” x 12”

105. decorated cushion cover – any medium

106. Something old from new

107. lavender bag

Preserves

110. apple chutney

111. tomato chutney

112. picled onions

113. strawberry jam

114. rhubarb and vanilla jam

115. lemon marmalade

116. lemon curd

117. a fruit liqueur

Baking

118. cheesecake

119. date and walnut loaf

120. 3 x custard slices

121. 3 x plain flapjacks

122. a loaf of bread

123. 5 x spring rolls

124. 5 x savoury tartlets

125. novice competition:

5 x fruit scones

126.  ladies’ competition:

carrot cake

Special prize: bottle of sherry – donated by sue starling

127. gentlemaen’s competition.

5 x pieces of traybake

Special prize: bottle of whisky – donated by sian lightfoot

Visual arts

Life in, and around, ruthin and/or the vale of clwyd showing any aspect of our lives in the area –important: no photographs

Tips for Baking and Preserves

Baking

A Fruit tart has a layer of pastry on a plate, a layer of fruit and a layer of pastry on top.
A Victoria sandwich has two even layers with a filling (usually of raspberry jam) and a sprinkling of castor sugar on top.

Preserves

Do not use jars with proprietary names on the bottles or lids.
Jams, jellies and marmalades should be filled to the very top of the jars. Pickles and chutneys should have a slight headspace. Labels should be places neatly within the seams of the jars. Labels should include type of preserve, main fruit used and full date made.
Information about any hot spices in a preserve should be on the label.

Lemon or orange curd should not be covered with solid covers. Cellophane covers and waxed discs should be used. Chutneys and pickles should be covered with a solid, vinegar proof lid. Keeping chutneys for at least two months improves the flavour.