Department L : Baking

Department L- Baking                                                                                                                Department L Rules and Entry Forms 2013

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 14, 2013. Entries in this division will be accepted between 5 PM and 9 PM, Thursday, September 19, 2013, and must remain in place until closing, Sunday, September 22, 2013. 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 Logo Muffin Pan

All winners will also receive a gorgeous ribbon

Harvest Apple Challah

Dough

  • 1/2 cup lukewarm water
  • 6 tablespoons safflower oil
  • 1/4 cup honey
  • 2 large eggs
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon instant yeast

Apple Filling

  • 2 medium apples (1 1/2 cups), NOT peeled; cored and diced in 3/4″ chunks
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup granulated sugar

Glaze

  • 1 large egg beaten with 1 tablespoon water
  • coarse white sugar

 

Directions

1) To make the dough: combine all of the dough ingredients and mix and knead them, by hand or mixer until you have a soft, smooth dough.

2) Allow the dough to rise, covered, for 2 hours, or until it’s puffy and nearly doubled in bulk.

3) Lightly grease a 9″ round cake pan that’s at least 2″ deep.

4) Toss the apple chunks with the sugar and cinnamon.

5) Gently deflate the dough, transfer it to a lightly greased work surface, and flatten it into a rough rectangle, about 8″ x 10″.

6) Spread half the apple chunks in the center of the dough.

7) Fold a short edge of the dough over the apple to cover it, patting firmly to seal the apples and spread the dough a bit.

8) Spread the remaining apple atop the folded-over dough.

9) Cover the apples with the other side of the dough, again patting firmly. Basically, you’ve folded dough like a letter, enclosing the apples inside.

10) Take a bench knife or a knife, or even a pair of scissors (why not?), and cut the apple-filled dough into 16 pieces. Cut in half, then each half in halves, etc. This will be very, VERY messy; the dough is slippery, apples will fall out, sugar syrup will ooze…it’s not pretty. Don’t worry, and don’t stress about making all the pieces the same size.

11) Lay the dough chunks into the pan; crowd them so that they all fit in a single layer (barely). Lots of apple chunks will fall out during this process; just tuck them in among the dough pieces, or simply spread them on top.

12) Cover the challah gently with lightly greased plastic wrap or a proof cover, and allow it to rise for about 1 hour, until it’s a generous 2″ high. It should just crest the rim of a 9″ round cake pan. Towards the end of the rising time, preheat the oven to 325 degrees Fahrenheit.

13) Whisk together the egg and 1 tablespoon water. Brush the dough with the egg mixture, and sprinkle heavily with the coarse sugar.

14) Place the bread in the lower third of the oven. Bake it for 55 minutes, or until the top is at least light brown all over, with no white spots. Some of the higher-rising pieces will actually char; that’s OK.

15) Remove the challah from the oven, and after 5 minutes loosen the edges and carefully transfer it to a rack.

Submit whole challah on foil-covered cardboard.

 

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 Logo Bread Pan

All winners will also receive a gorgeous ribbon.

Ann’s Applesauce Brownies

Batter

  • 1/2 cup butter or margarine
  • 6 tablespoons cocoa
  • 2 tablespoons vegetable oil
  • 3/4 cup sugar
  • 2 large eggs, beaten
  • 3/4 cup applesauce
  • 1 1/4 teaspoons vanilla
  • 1 cup King Arthur Traditional Whole Wheat Flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Topping

  • 2 tablespoons sugar
  • 1/4 chopped nuts
  • 1/2 cup chocolate chips

 

Directions

1) In a medium bowl, combine butter or margarine, cocoa, oil, sugar, eggs, applesauce, and vanilla. Mix well.

2) In a separate bowl, mix flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, stirring just to combine. Spoon batter into a greased 8×8-inch pan.

3) Mix sugar, chopped nuts, and chocolate chips together. Sprinkle over batter.

4) Bake brownies in a preheated 350 degree Fahrenheit oven 30 to 35 minutes. Allow to cool slightly before cutting. Makes sixteen 2×2-inch squares.

 

Submit six brownies on a white paper plate.