Entry Fee: $3.00
Registration Form
Make checks payable to Grayson County Fair Association.
Age Divisions:
Youth: 7 and under
Junior: 8 - 18
Adults: 19—64
Senior Adults: 65+
Rules
All entries must be entered in the Creative Arts Building at Loy Lake Park from 5:00 p.m. to 7:00 p.m. on Wednesday, October 5th or 8:00 a.m.—10:00 a.m. on Thursday, October 6th. No late entries accepted.
Judging will begin at 12:00 p.m. on Thursday, October 7th.
Participants may enter all classes, but only two items per class
All entries must be accompanied by a 3 x 5 recipe card with the name of the product and the recipe printed in ink or typewritten. The exhibitor’s name, address, age and phone number should be printed clearly on the back of the recipe.
Entries will not be judged without the recipes. The recipes become the property of the Grayson County Fair Association.
Food must be exhibited in clear plastic wrap as cover only. Do not place recipe card under plastic wrap.
An entry will consist of 6 rolls, cookies, biscuits, 1 pie, cake or loaf.
Refrigeration cannot be provided.
Remember all entries must be made from scratch. Commercial mixes are not acceptable, unless otherwise noted.
Entries should be displayed on a thin board or paper plate. No glass please.
The Grayson County Fair will not be responsible for broken dishes.
For safety reasons, food will not be eaten after judging. Entries will be displayed only.
Entries will be judged on general appearance, symmetry of shape, uniform browning, tender crust, moist texture and pleasing flavor.
Awards will consist of First, Second and Third places in each class with ribbons presented for each. Participation ribbons will be awarded to all other entries.
Items must be left on display until 5:00 p.m. on Sunday, October 9th. Entries must be picked up by receipt between 5:00 p.m. and 6:00 p.m. on Sunday, October 9th.
Judges and superintendents reserve the right to determine if an entry is of First or Blue ribbon workmanship and if it is entered in the correct category.
Class A: Cakes
* Professional * Non Professional
Class B: Breads
Class C: Cookies
Class D: Pies (no cream or meringue)
Class F: Candy
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