HOMECRAFT RULES IMPORTANT PLEASE READ THESE UPDATED RULES WHICH MUST BE FOLLOWED.
1.The Judges decision is final.
2.All measurements must be adhered to.
3.All Entries are to be handmade. Entries must not have been used in any other MCC Homecraft competition. Items must have been made in the last 18 months prior to the competition.
4.Closing date below is the final date for all written entries. NO late entries will be taken at the National Rally or on the day of the Homecraft competition.
5.Only one entry per category per member attending the National Rally. Items must be handed in by the member in person on day of the Homecraft competition.
6.No identifying marks or signatures to be on any item for judging.
7.The Wine should be in a clear glass bottle with new flange corks. No Kits to be used. A plain white label 2” from the base naming the wine and the year fermented. No fancy labels please and no group or name, otherwise points will be lost.
8.GROUP ENTRY. Any member of the group can contribute an entry into this category and they do not have to be attending the National Rally.
9.Please make sure your written entries are sent to me by the 30th April 2016. Email: MaggieH@motorcaravanners.eu. Postal entries to be sent to MCC Office, Wood Farm Estate, Marlbank Road, Welland, Malvern WR13 6NA.
10.Please notify your Groups Co-ordinator with which categories you are entering. If however there is no one acting as Co-ordinator then you may email your written entries to me direct on the above email address.
11.Groups - please indicate if you are taking part in the Group Entry, also how many members are involved.
12.I will acknowledge that your written entry has been received.
13.By entering into the Homecraft competition you are agreeing to adhere to all the above rules.
14.If you have any queries please contact me on the above email address.
Maggie Harris Homecraft Co-ordinator
MaggieH@motorcaravanners.eu
HOMECRAFT CATEGORIES 2016
1. KNITTING Theme: Toy Bear or Rabbit with Clothes
Knit a dressed Bear or Rabbit, garment selection of your choice. Face to be hand stitched. Any yarn and ply to be used. No size restrictions.
2.PHOTOGRAPH Theme: Reflections
Using reflection in interesting and unusual ways.
Min size 4” x 6” (10cm x 15cm) - Max size 12” x 12” (30cm x 30cm)
3.WOODEN ITEM Theme: Field Gate
Make a replica of a field gate out of soft wood. No ply wood, MDF, or composite woods to be used. Stain only no paint. Display upright on a base.
Max size to include base: 12” high x 12” wide x 8” deep. (30cm x 30cm x 20cm)
4.BLACKWORK EMBROIDERY Theme: Flowers and Leaves
Complete your design in a variety of Blackwork embroidery stitches, metallic or coloured threads can be used for accents.
Max size: 12” x 12” without a frame or 12” x 12” with a frame. (30cm x 30cm)
5.3D HOOP EMBROIDERY WALL HANGING Theme: Queen Elizabeth II 90th Birthday
To celebrate this Birthday Milestone make a 3D design to include embroidery using any materials. A variety of traditional embroidery stitches to be used. Display in embroidery hoop, to include ribbon to hang hoop.
Min Size of hoop: 6” (15cm) diameter - Max size of hoop: 12” diameter. (30cm)
6.PAINTING Theme: Winter Landscape - Any Medium
To include animal(s). No Frame. Max size: 12” x 12”. (30cm x 30cm)
7.DRAWING Theme: Pencil Drawing of Hot Air Balloon
Using pencil and coloured leaded pencil only. Min size: 4” x 6” (10cm x 15cm) – Max Size 12” x 12” (30cm x 30cm)
8.SEWING Theme: Sewing Kit, Needle Case/Book and a Pincushion
Sewing Kit – make from any materials with compartments for all essential tools; include fastening to keep kit closed. Decorate front, design to include buttons.
Needle Case/Book – make from any materials include several layers to store needles. Decorate front, design to include beads.
Pincushion – make in novelty shape also in any materials.
9.PAPERCRAFT Theme: Penny Slider Card - Theme: Birthday – Adult Male or Female
Make a Penny Slider card (1p coin(s) work best in my experience but any coin(s) could be used). Slider design must slide where intended in design. No card kits to be used. Max size: 8” x 8”. (20cm x 20cm)
10.METAL WORK Theme: Horse Planter
Make a planter in the shape of a Horse using recycled metal can(s) and any other metal bits and bobs. Let your imagination run and have fun. Max height 18” (45cm)
11.BUG HOUSE Theme: Insect Hotel
Using recycled natural materials make a hideaway for insects with compartments and fill with a range of materials for insects to hide away in. Design can be any shape.
Max size: 12” high x 12” wide x 12” deep (30cm x 30cm x 30cm)
12.SUGARCRAFT Theme: Hat fit for a Queen
Make a hat shape and cover with icing. Hat decoration – made completely from sugarcraft and to include sugarcraft flowers of your choice. (If cake is used for base, only decoration is going to be judged). Max size 12” (30cm) diameter measured at base.
13.CAKE
BATTENBURG CAKE
Please follow the recipe provided (see recipe below)
14.MEN ONLY CAKE
FROSTED MARBLE CAKE
Please follow the recipe provided (see recipe below)
15.WINE 2016
All recipes for the wine for 2016 were published in 2015 to allow for the wine to mature and can be seen on the main MCC website under National/Homecraft or from the 2015 Handbook, or emailMaggieH@motorcaravanners.eu for copies. Please choose 1 wine to make from the wine category.
16.GROUP ENTRY Theme: AT THE SEASIDE
All items to be handmade.
The items below to be displayed on an area of 10” wide x 20” long x 10” high.
Option 1. Take a piece of wood or cardboard or anything similar. Make holes in each corner and one on the middle back. Then make pillars from dowelling to fit in the holes. (This is to make it so that the whole thing can be dismantled making it easier for travelling and doesn’t take up so much room).
Option 2 Back sides and base can be screwed or glued together making a firmer area.
The sides and back can be attached as a backdrop (the backdrop includes the 2 sides). Any Material can be used. The front and top are open.
Important: Remember to keep to the sizes.
BACKDROP AND SIDES
~ Sky with clouds
~ Sea with 2 (min) small Sail Boats
~ Beach Huts, Lighthouse
These count as 3 items
BASE
Beach
Punch and Judy Show - to include Punch, Judy, sausages and Policeman with truncheon (counts as 1 item)
Children watching show (min 4) 2 Adults (counts as 1 item)
~ 2 deck chairs (counts as 1 item)
~ 2 Sandcastles (counts as 1 item)
~ 1 Beach Hut
Bucket and Spade, Shells (counts as 1 item)
These count as 7 items
10 Items altogether for the Group Entry
BATTENBURG CAKE
•5¼oz / 150g butter, softened, plus extra for greasing
•5¼oz / 150g caster sugar
•3 large eggs, beaten together
•1 tsp. vanilla extract
•5¼oz /150g self-raising flour
•1fl oz. / 30 ml milk
•2 drops of pink food colouring
•2¾oz / 75g apricot jam, warmed with 2 drops of water
•7oz / 200g marzipan, ready rolled (or roll your own)
•Preheat the oven to 400° F/ 200° C /Gas 6.
METHOD
•In a large bowl beat together the butter and sugar until light and creamy. Slowly add the eggs, continuing to beat with the butter and sugar mix; resist the temptation to add the eggs too fast to avoid curdling the cake. Add the vanilla extract and stir.
•Sieve the flour into the mixture and again, continue beating until smooth. Place half of the mixture in another bowl, add the food colouring a little at a time until you have a colour you like. Stir well.
•Grease a 6"/15cm square cake tin and divide into 2 by placing a thick layer of aluminium foil down the centre. (Foil can be covered with baking parchment if desired). Put the pink mixture into one side and the plain cake the other.
•Place in the oven for 25-30 minutes or until the cake springs back when lightly pressed... Remove from the oven and leave to cool on a wire rack.
•Cut each cake to the same size, and then cut each cake in half lengthways. Take a pink cake and brush one side with the warmed jam. Place a yellow piece next to it, jam side together and push gently together. •Brush the top surface with jam and place a piece of yellow cake on top of a pink piece and vice versa. Brush all the outside edges with more jam.
•Brush the rolled marzipan with a little jam and wrap it all around the cake. hiding the seam underneath. Trim away any excess.
Display on plate uncut and well wrapped with cling film for judging
PLEASE NOTE
Judges will be tasting this category please ensure cake is stored appropriately prior to judging. Any cake not fit for tasting i.e. mouldy will not be judged.
FROSTED MARBLE CAKE (MEN ONLY)
Cake Ingredients
*125g (5oz) soft margarine
*100g (4oz) caster sugar
*3 eggs (beaten)
*175g (7oz) self-raising flour
*225ml (2fl oz) approx. 4tbs fresh milk
*12.5g (1/2oz) cocoa powder
*Few drops of vanilla essence
Frosting Ingredients
*200g (8oz) milk chocolate
*100g (4oz) Icing Sugar
*3tbs Boiling Water
METHOD
1.Preheat oven to 180C 375F Gas Mark 5, grease and line a 18.5cm (7”) round deep cake tin
2.Cream together margarine and sugar
3.Stir in eggs, one at a time, mix well after each addition.
Fold in flour lightly adding the milk a little at a time until the mixture is smooth..
4.Divide mixture into two bowls. Add cocoa powder to one bowl, mix well.
Into the other bowl add the vanilla essence and mix well.
5.Spoon into prepared cake tin and with a knife stir mixture until a marble effect is achieved.
6.Bake for 40 minutes, when cooked turn out and cool on a wire rack.
FROSTING
To make the frosting melt milk chocolate in a heat proof bowl over a pan of boiling water.
When melted remove from heat and gradually beat in the 3 tbsp. of boiling water
then sieve in icing sugar and stir until blended.
Split the cake in two, sandwich together using some of the frosting.
Using a flat knife spread the remaining frosting over the entire cake.
Display on plate uncut well wrapped with cling film for judging
PLEASE NOTE
Judges will be tasting this category please ensure cake is stored appropriately prior to judging. Any cake not fit for tasting i.e. mouldy will not be judged.
WINE FOR 2016 National Rally
Are as follows. Please choose 1 wine to make from the wine category.
BEETROOT WINE
Recipe for 1 gallon of either a dry or medium Beetroot Wine.
Use the lower amount of sugar for dry and the higher for medium.
Ingredients:
4 lb beetroot
½ lb sultanas or raisins
Juice of 2 large lemons
½ pint strong tea
1¾ lb to 2¼ lb sugar
Wine yeast
Nutrient
Water
Method: Scrub the beetroot (but do not peel) and chop into small chunks.
Boil in 6 pints of water for about 15 minutes.
Strain, discard the beets, and put the juice into a fermenting bin.
Chop the sultanas or raisins and add to the bin along with half of the sugar.
Allow to cool and then add the lemon juice, wine yeast, nutrient and tea.
Cover and allow to ferment for a week, stirring daily.
Strain and press and return to a clean fermenting bin.
Boil the remaining sugar in 2 pints of water for 2 or 3 minutes and add to the bin.
Cover again and leave for 3 or 4 days.
Pour carefully into a gallon jar, leaving as much deposit behind as possible.
.Fill up the jar with cooled, boiled water to where the neck begins.
Fit a fermentation lock and leave until fermentation has finished.
Rack, as necessary, and syphon into bottles. Makes 1 gallon of wine
BLACKBERRY WINE
Ingredients:
6 pints fresh or frozen blackberries
3 lbs / 1,350 grams granulated sugar
1 teaspoon acid blend
1/2 teaspoon pectic enzyme
Wine yeast
1 teaspoon yeast nutrient / energiser
8 pints / 1 gallon cooled, boiled water
1 campden tablet
Method: Roughly press blackberries and add to clean, empty winemaking fermentation bucket.
Next, add the cooled, boiled water, together with sugar, wine nutrient, campden tablet, acid blend and pectic enzyme.
Stir well until all of the sugar has completely dissolved and allow to stand for up to 24 hours.
Add activated wine yeast and then stir twice a day for five days.
Thoroughly strain the blackberry wine mixture and add to demijohn, with suitable airlock.
Rack after approximately one month and then again at three monthly intervals until clear and approximately 12 months old. Bottle blackberry wine and then leave to stand for a minimum of 12 months.
DAMSON WINE
Ingredients:
3 lb / 1,350 grams damsons
3 lb / 1,350 grams sugar
1 tablespoon pectin enzyme
Water up to 1 gallon
Yeast nutrient
Wine yeast
Method: Place the damsons in a fermentation bucket and add the boiling water.
Add the sugar and stir until completely dissolved.
When cool add the pectin enzyme, yeast nutrient and wine yeast.
Cover and leave to ferment for two days, stirring daily.
Strain into a demijohn and fit an airlock to seal the jar.
Store in a warm place and allow the fermentation to work.
When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave.
When the wine is clear and stable siphon into bottles.
POTATOE WINE
Ingredients:
2 1/2 lbs / 1,100 grams potatoes
1 lb / 450 grams pearl barley
3 lb / 1,350 grams sugar
1/2 lb / 225 grams chopped sultanas
2 oranges
8 pints / 1 gallon water
Wine yeast
Method: Wash the potatoes thoroughly and chop them but do not peel.
Place the potatoes in a large saucepan with the pearl barley and simmer until the potatoes are tender.
Strain into a bucket on to the sugar and stir until the sugar has completely dissolved.
When cool add the chopped sultanas, orange juice and wine yeast and cover the bucket and leave for five days. Strain into a demijohn and leave to ferment.
When fermentation has ceased, rack the wine into a clean jar and place in a cooler environment and leave for a further few months.
Rack again if necessary and leave until the wine is clear and stable and then bottle.
This wine goes on improving for well over 12 months.
The Avon Group theme for the National will be RED, WHITE & BLUE. For full details please see a committee member.
The full details of the Homecraft for the National (printed below) is also available on the main MCC web site under the heading National Rally.
The booking form is printed in your monthly magazine.
Could any Avon group members that plan to attend please let the secretary know - simply to gauge numbers.
The Motor Caravanners' Club
Avon Group