Department L : Baking

Department L- Baking                                                                                                                Department L Rules 2015

Department L Entry Forms 2015

Chairperson: Laurie Skornia 203-464-0933

Committee: Kathy-Leigh Russo, Bob Russo, Frank Skornia, Terry Thomas, Carol Bohnert

ENTRIES WILL BE ACCEPTED ONLY IN CLASSES LISTED.

Entries positively close at 5 PM, Saturday, September 12, 2015. Entries in this division will be accepted between 5 PM and 9 PM, Thursday, September 17, 2015, and must remain in place until closing, Sunday, September 20, 2015. The tent will close at 6:00 P.M.

Exhibits will be available after 7:00 P.M.

Entries not picked up by 8PM become property of the fair

No prepared mixes may be used in this department.

Entries requiring refrigeration cannot be accepted.

All candy and cookies should be on plain white paper plates.

Cakes accepted only on plain white paper plates or foil-covered cardboard, cut no larger than 1” over entry size otherwise entry will be disqualified.

Where there is no competition, entries will be judged according to quality.

Rosette for Best in Show in Each Category

One trophy will be awarded for the Best in Show in the department.

$25 Gift Card from Bishop’s Orchards to 1st place in Class 29

 

COOKERY COLLECTION

1. 1 Layer Cake, 1 Yeast Bread, 1 Pie, 1 Doz. Cookies

(None of which shall be entered for single premium.)  First- $25.00, Second- $20.00, Third- $15.00

 

BREAD — ROLLS

2. White Yeast

First- $2.50, Second- $2.00, Third- $1.75

3. Dark Yeast

First- $2.50, Second- $2.00, Third- $1.75

4. Yeast Rolls – 1/2 Doz.

First- $2.50, Second- $2.00, Third- $1.75

5. Coffee Cake – Yeast

First- $2.50, Second- $2.00, Third- $1.75

6. Coffee Cake — Quick

First- $2.00, Second- $1.75, Third- $1.50

7. Nut Bread

First- $2.00, Second- $1.75, Third- $1.50

8. Banana Bread – no nuts

First- $2.00, Second- $1.75, Third- $1.50

9. Date-Nut Bread

First- $2.00, Second- $1.75, Third- $1.50

10. Pumpkin Bread – no nuts

First- $2.00, Second- $1.75, Third- $1.50

11. Vegetable Bread. Give name – no nuts

First- $2.00, Second- $1.75, Third- $1.50

12. Baking Powder Biscuits – 1/2 Doz.

First- $2.00, Second- $1.75, Third- $1.50

13. Muffins – 1/2 Doz

First- $2.00, Second- $1.75, Third- $1.50

CANDY – 1/2 Dozen

14. Chocolate Fudge – no nuts

First- $1.50, Second- $1.25, Third- $1.00

15. Filled Candy

First- $1.50, Second- $1.25, Third- $1.00

16. Any other variety. Give name on entry blank

First- $1.50, Second- $1.25, Third- $1.00

 

COOKIES – 1/2 Dozen

17. Sugar, (traditional)

First- $1.75, Second- $1.50, Third- $1.25

18. Oatmeal

First- $1.75, Second- $1.50, Third- $1.25

19. Chocolate Chip – no nuts

First- $1.75, Second- $1.50, Third- $1.25

20. Peanut Butter

First- $1.75, Second- $1.50, Third- $1.25

21. Bar Cookies/Brownies – no nuts

First- $1.75, Second- $1.50, Third- $1.25

22. Any other variety. Give name on entry blank

First- $1.75, Second- $1.50, Third- $1.25

CAKE

23. Angel Food

First- $2.50, Second- $2.00, Third- $1.75

24. Sponge

First- $2.50, Second- $2.00, Third- $1.75

25. Layer Cake 

First- $2.50, Second- $2.00, Third- $1.75

26. Bundt Cake

First- $2.50, Second- $2.00, Third- $1.75

27. Any other cake

First- $2.50, Second- $2.00, Third- $1.75

28. Cupcakes, any kind – 1/2 Doz., Frosted

First- $2.50, Second- $2.00, Third- $1.75

PIE

29. Apple

First- $3.00, Second- $2.25, Third- $1.75

30. Peach

First- $3.00, Second- $2.25, Third- $1.75

31. Pumpkin First- $3.00, Second- $2.25, Third- $1.75

32. Any Other VarietyGive Name on entry blank

First- $3.00, Second- $2.25, Third- $1.75

BAKING CONTESTS

33. Junior Baking Contest

First- $5.00, Second- $3.00, Third- $2.00

34. Adult Baking Contest

First- $5.00, Second- $3.00, Third- $2.00

35. State Two Crusted Apple Pie Contest 

First- $5.00, Second- $3.00, Third- $2.00

36. King Arthur Flour Adult Contest

First- $5.00, Second- $3.00, Third- $2.00

37. King Arthur Flour Junior Contest

First- $5.00, Second- $3.00, Third- $2.00

SPECIALTIES

38. A Family RecipeMom’s, Grandmas?

First- $5.00, Second- $3.00, Third- $2.00

39. For Men Only – “Bake us your favorite recipe”

First- $5.00, Second- $3.00, Third- $2.00

40. A Chocolate Affair —“Any heavenly chocolate baked item”

First- $5.00, Second- $3.00, Third- $2.00

41. Decorated Cupcakes (Enter six )–“Make Cupcake Wars proud”

First- $5.00, Second- $3.00, Third- $2.00

42. Gluten Free– “Any gluten-free baked item”

First- $5.00, Second- $3.00, Third- $2.00

King Arthur Flour Adult Contest

Ages 18 and up

 

Rules:

1. Exhibitor must bring the opened bag of King Arthur Flour or the UPC label from the flour bag when the entry is submitted.

2. Entry must follow the designated recipe.

3. Judging will be based on the following criteria:

a. Flavor 50 points

b. Overall Appearance 25 points

c. Texture 25 points

TOTAL 100 points

4. Failure to follow the rules may result in disqualification.

Adult Prizes

1st place: $75 gift certificate to the Baker’s Catalogue / kingarthurflour.com

2nd place: $50 gift certificate to the Baker’s Catalogue / kingarthurflour.com

3rd place: : King Arthur Flour Whole Grain Baking Cookbook

All winners will also receive a gorgeous ribbon

Old-Fashioned Apple Cake with Brown Sugar Frosting

Cake

• 2 1/3 cups King Arthur Unbleached All-Purpose Flour
• 1 2/3 cups granulated sugar
• 2 teaspoons baking soda
• 3/4 teaspoon of salt
• 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger
and ground nutmeg
• 2 large eggs
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 4 cups, peeled, cored, chopped apple, about 1 1/3 pounds whole apples
• 1 cup diced toasted walnuts or pecans

Frosting

• 7 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 1/4 cup confectioners’ sugar
• 3/4 teaspoon vanilla extract

 

Directions

1) Preheat the oven to 325°F. Grease and flour a 9” X13” disposable aluminum pan.

2) To make the cake; Mix all of the indgredients except the apples and nuts in a large bowl.

3) Beat until well combined: the mixture will be very stiff, and may even be crumbly.

4) Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhat between cookie dough and a brownie batter in consistency.

5) Spread the batter in the prepared pan, smoothing it with your wet fingers.

6) Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean or with a few wet crumbs clinging to it.

7) Remove the cake from the oven and palace on a rack to cool completely; don’t remove the cake from the pan.

8) To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.

9) Add milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.

10) After 10 minutes stir in the confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on cake while frosting is still warm.

11) Yield: about 2 dozen servings.

 

Tips from our bakers

• To toast nuts, place place them in a single layer in a cake pan. Bake in a preheated 350°F.oven for 6 to 9 minutes, until they are golden brown and smell “toasty.”

•To guarantee lump-free frosting, sift confectioners’ sugar before adding to the butter mixture. Usually all lumps will disappear as you beat the frosting; but to guarantee no lumps at all, sift the sugar first.

 

SUBMIT CAKE IN THE 9” X 13” DISPOSABLE ALUMINUM PAN

 

King Arthur Flour Junior Contest

Ages 8 to 17

Rules:

1. Exhibitor must bring the opened bag of King Arthur Flour or the UPC label from the flour bag when the entry is submitted.

2. Entry must follow the designated recipe.

3. Judging will be based on the following criteria:

a. Flavor 50 points

b. Overall Appearance 25 points

c. Texture 25 points

TOTAL 100 points

4. Failure to follow the rules may result in disqualification.

Junior Prizes

1st place: $50 gift certificate to the Baker’s Catalogue / kingarthurflour.com

2nd place: : $25 girt certificate to the Bakers’s Catalogue / kingarthurflour.com

3rd place: King Arthur Flour Mini Loaf Pan

All winners will also receive a gorgeous ribbon.

Fresh Apple Raisin Scones

• 2 3/4 cups King Arthur Unbleached
All-Purpose Flour
• 1/3 cup granulated sugar
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 cup (8 tablespoons) cold butter

• 3/4 cup chopped fresh apple, in 1/2” pieces
(about half a medium apple);
leave skin on, if you like
• 3/4 cup golden raisins (steep in hot water
for 5 – 10 minutes
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup applesauce, unsweetened preferred

Topping

• 3 tablespoons coarse white sparkling
sugar
• 1/2 teaspoon ground cinnamon
• milk

 

Directions

1) In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice

2) Work the butter until the mixture is unevenly crumbly; it’s OK for some larger chunks of
butter to remain unincorporated.
3) Stir in chopped apple and raisins.
4) In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.
5) Add the liquid ingredients to dry ingredients and stir until all is moistened and holds
together,
6) Line baking sheet with parchment; if you don’t have parchment, just use it without
greasing it. Sprinkle a bit of flour atop parchment or pan.
7) Scrape the dough onto the floured parchment or pan and divide in half. Gently pat and
round each half into a 5” to 5 1/2 “ circle about 3/4” thick.
8) To make the topping: Stir together the coarse sugar and the cinnamon. Brush each circle
with milk and sprinkle with the topping.
9) Using a knife or bench knife that you’ve run under cold water, slice each circle into
6 wedges.
10) Carefully pull the wedges away from the center to separate them just a bit; there should
be about 1/2” space between them, at the outer edges.
11) For the best texture and highest rise, place the pan of scones in the freezer for about 30
minutes, uncovered. While scones are chilling, preheat oven to 425°F.
12) Bake scones for 18 to 22 minutes, or until they are golden brown. When you pull one
away from the others, it should look baked all the way through; the edge shouldn’t look
wet or unbaked.
13) Remove the scones from the oven, and cool briefly on the pan. When completely cool,
wrap in plastic and store at room temperature for up to several days.
14) Yield: 12 scones

 

Submit six scones on a white paper plate.