Department L : Baking

Department L- Baking                                                                                                                Department L Rules and Entry Forms 2014

Chairperson: Laurie Skornia 203-464-0933

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

ENTRIES WILL BE ACCEPTED ONLY IN CLASSES LISTED.

Entries positively close at 5 PM, Saturday, September 13, 2014. Entries in this division will be accepted between 5 PM and 9 PM, Thursday, September 18, 2014, and must remain in place until closing, Sunday, September 21, 2014. 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

Banana Bread

• 1/2 cup unsalted butter, at cool room temperature
• 2/3 cup brown sugar, light or dark, firmly packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups mashed ripe bananas (about 3 medium or 2 large
bananas)
• 3 tablespoons apricot jam or orange marmalade
• 1/4 cup honey
• 2 large eggs
• 2 1/4 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup chopped walnuts

 

Directions

1) Preheat the oven to 325°F. Lightly grease a 9” x 5” loaf pan

2) In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating till smooth.

3) Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

4) Add the flour, then the walnuts, stirring just until smooth.

5)Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

7) Bake for an additional 25 minutes. Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

8) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

 

Submit on foil-covered cardboard no larger than one inch beyond the size of bread.

 

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 Cookie Companion Cookbook

All winners will also receive a gorgeous ribbon.

Chocolate Chip Cookies

• 2/3 cup light brown sugar, firmly packed
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, right from the fridge,
or at room temperature
• 1/2 cup vegetable shortening
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract

• 1/4 teaspoon almond extract
• 1 teaspoon vinegar, cider or white
• 1 teaspoon baking soda
• 1 large egg
• 2 cups King Arthur Unbleached
All-Purpose Flour
• 2 cups semisweet chocolate chips

 

Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets.

2) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.

4) Mix in the flour, then the chips.

5) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4” balls of dough onto the prepared baking sheets, leaving 2” between them on all sides; they’ll spread.

6) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan
till they’ve set enough to move without breaking. Repeat with the remaining dough.

 

Submit six cookies on a white paper plate.