Bramley Show 2013

BRAMLEY SHOW

The Village Hall

Saturday 17th August 2013

 

TIMETABLE

Staging of Exhibits            8.30 am. to 10.30 am.

Judging Commences       10.45 am.

Open to Public                   2.00 pm.

Prize Giving                         3.00 pm.

Auction & Raffle                3.30 pm.

 

Prize Giving: Mrs Ann Lenton

 

All exhibits not previously reserved by Exhibitors will be auctioned after the Prize Giving.

Challenge Cups will be awarded as follows :-

Chapman Challenge Cup, overall winner

The Bill Davies Memorial Challenge Cup, winner in the Photographic Division

The Toogood Challenge Cups, winners in Adult & Childrens’ Christian Art Classes

The Sam Bruce Cup, winner of Childrens’ Poster painting

The Andrews Challenge Cup to overall winner in the Art Class

The Reed Challenge Cup, overall winner in the Childrens’ Classes

The Anne Porter Vegetable Shield for the overall winner in the Vegetable Division

Other cups will be awarded in the Floral Art, Domestic and Flower Division

Rosettes by West

Prizes for “Best in Show” for Flower and Vegetable classes and Overall Winner

All exhibits must be arranged, made or grown by the Exhibitor

All Cookery Exhibits must be covered with cling-film or similar material

Vases will be supplied for Flower Division

 

ADMISSION BY DONATION

 

Recipe

Coffee & Walnut tray bake

( Men only )

 

Ingredients      

4 ½ oz unsalted butter - softened

4 ½ oz caster sugar

2 large eggs

5 oz self-raising flour

I tbsp instant coffee dissolved in 1 tbsp hot water

3 oz walnut pieces.

 

Method

Preheat oven to 180C/350 F/Gas 4.  Grease and base line, with baking paper, 1tray bake tin (11” x 7”)

Cream butter and sugar until pale in colour and light in texture, beat in eggs, add flour and coffee liquid. Carefully fold ingredients together with a large metal spoon. When thoroughly combined fold in the walnut pieces. Transfer the mixture to the prepared tin and spread evenly.

Bake for 20 min. or until the top is golden brown and springs back when lightly pressed.

Set the tin on a wire rack and leave to cool before turning out onto the rack. Leave to cool completely.

 

Topping

6 oz Icing sugar

3 oz unsalted butter

2 tbsp instant coffee dissolved in 2 tbsp hot water

1 oz walnut pieces

Mix icing sugar, butter and coffee together until smooth. Spread over the cake, when cold, then scatter over the walnut pieces

N.B Please ensure entries are in correct classes

 

SCHEDULE

 

FLOWER DIVISION

Judge Mr Doug Richards

 

Annuals & Perennials

 

1.                     A vase of Annuals, any kind or kinds, grown from seed

2.                     A vase of Perennials, including shrubs, any kind or kinds

3.                     Marigolds any type  (6)

 

Dahlias

4.               Pompom Dahlias, (under2” dia.), any colour.    (3)

5.                     Decorative Dahlias, any colour.   (3)

6.                     3 dahlias same type and colour

7.                     Specimen bloom. (1)

 

Roses

8.                     Stems of H.T. Roses.  (3 mixed)

9.                     Stems of Floribunda Roses.   (3)

10.                 Specimen H.T. Rose.  (1)

11.                 Bowl of mixed Roses

 

Sweet Peas

12.               Vase with 5 stems any variety

13.               Vase of 3 stems of the same kind.

 

Pot Plant

14.                  Cactus or Succulent.

15.                  Flowering Plant.

16.                  Foliage Pot Plant. 9”

17.               1 Double tuberous-rooted Begonia in a pot.

18.               Fuchsia in a pot. Pot not to exceed 9”.


FLORAL ART

Judge: Mrs. P. Morton

 

19.               A petite arrangement - not exceeding 9” in height, width and depth.

20.               Flight *

21.               Buttonhole or corsage

22.               Beauty and Simplicity*

23.               An arrangement to celebrate the birth of a baby*

* Classes 20,22 & 23 - width and depth not to exceed 18”

 

VEGETABLE DIVISION

Judge:  Mr Doug Richards

 

24.          Potatoes.   (5 white)

25.          Potatoes.   (5 red)

26.          French Beans dwarf or climbing (5)

27.          Onions.     (3 prepared for show, to pass through a 3” ring)

28.          Long carrots.     (3 over 3.5”)

29.          Short carrots.     (3 between 2 and 3.5”)

30.               Runner Beans.   (5)

31.               Beetroot.       (3 of one variety)

32.               Shallots         (5)

33.               Cucumber.    (1)

34.               Any other vegetable not in the schedule.

35.               Tomatoes with calyx.     (5)

36.               Dish of 5 small fruited, plum / novelty Tomatoes with calyx.

37.               Matched pair of courgettes not to exceed 6”

38.               Longest Runner Beans (combined length).  (2)

39.               Collection of 5 vegetables   (15” x 9” seed tray)

 

FRUIT DIVISION

40.               Eating Apples.      (5)

41.               Cooking Apples.  (5)

42.               Dish of 12 Blackberries with calyx.  (Wild)

43.               Dish of any other fruit.

44.               Plums.   (5)


HANDICRAFT

Judge: Mrs A Kimber

 

45.          Any quilted article

46.          An article of embroidery, kit or non kit.

47.          An article of canvas work, kit or non kit.

48.          A babies item of clothing, knitted or crocheted

49.          An item of beaded jewellery

50.          An article of handicraft in hard material, e.g. cane, wood, metal, pottery.

 

PHOTOGRAPHY

Judge: Mr K Polwin

 

51.          Transport

52.          A bird or birds

53.          A tree or trees

54.          Water

 

Entries limited to 3 exhibits per class. Not to exceed 7” x 5” in either direction

 

PAINTING OR DRAWING

(Not previously exhibited, must be titled on the day)

Judge: Mrs Antonia Dewhurst

 

55.          Still life

56.          Seascape

57.          Traveller

58.          A Single flower

 

CHRISTIAN ART, FOR CHALLENGE CUP

(Not previously exhibited, must be titled)

 

59. A sculpture, painting or drawing

DOMESTIC

Judge: Mrs M. Teal

 

60.          Cinnamon Nutella Cake   (see recipe)

61           Home-made bread (brown or white), handmade

62.           Cup Cakes (5 decorated) - not to use cake mix

63.           Cheese scones (4)

64.           Biscuits, any kind.  (6)

65.           Sausage rolls, not more than 3” long.(4)

66.           Victoria Sponge, raspberry jam filling.

67.           Jar of jam, (use jam pot covers not lids)

68.           Jar of chutney.

69.           Jar of marmalade.    

70.           For men only, Coffee walnut tray bake  (see recipe)

 

CHILDRENS’ CLASSES

 

 (Age 1 – 8  :  9 – 11 :  12 – 15 )

 

Must state age on entry form

 

71.                Miniature seaside in a ½ seed tray.

72.                A dish of 6 decorated rich tea biscuits

73.                Decorated fruit / vegetable to represent an animal 

74.                A Lego Model – not to exceed A4 size paper.

75.                A painted poster for Bramley Show 2014, size A4.

76.                Toogood Challenge Cup for Christian Art

77.                A wooden spoon in a flower pot and decorated to look like a flower.

 

PAINTING OR DRAWING 

For 12 – 15 year olds

 

78.          Still Life  - in any   medium     

79.          Seascape  - in any medium

80.          The Traveller -  in any medium 

81.          Single flower

 

GROUP ENTRY

 

82.               Collage of Bramley Village, no bigger than 80cm x 40cm

 

Cinnamon Nutella Cake

Ingredients

175g (6oz) butter softened

175g (6oz) golden caster sugar

3 eggs

200g (8oz) self-raising flour

1 tsp baking powder

2 tsp ground cinnamon

4 tbsp mil4 rounded tbsp hazelnut spread

50g (2oz) hazelnuts roughly chopped

 

Method

Preheat the oven to 180%/Gas 4/fan oven 160%

Butter and line the base of a 20cm/8” round cake tin.

Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat until light and fluffy.

Tip ¾ of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs.

Top with the remaining mixture, swirl a few times with a skewer, then smooth. Sprinkle with the nuts.

Bake for 1 hour – 1 hour 10 minutes, until risen, nicely browned,

(cover with foil if it starts to brown too quickly) and feels firm to the touch and springs back when lightly pressed.

Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack.

 

ENTRY FORM

Entry forms to be returned to the address below, before 15th August, 2013

 

7, Ringshall gardens

Bramley,

TADLEY.

RG26 5BW

Tel : 01256 881529

 

I wish to enter the following classes (insert numbers only) at 25p per adult, 10p per child, per exhibit, for which I enclose the sum of :-

No. of entries                         Money sent

 

 

 

 

 

 

Class numbers

(Children to state age)

 

 

 

 

 

 

 

 Name ( Block letters )………………………………………………...

 

Address  ……………………………………...........

 

……………………………………………………………….

 

…………………………………………………………….…

 

All exhibitors cards to be collected at the HALL on Show Day

 

 

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Bramley Parish Council 2014
Monday, September 01, 2014