Department L- Baking 
Department L: Rules 2012
Department L: Entry Forms 2012
Chairperson: Laurie Skornia 203-464-0933
Committee: Kathy-Leigh Russo, Bob Russo, Angela Skornia
ENTRIES WILL BE ACCEPTED ONLY IN CLASSES LISTED.
Entries positively close at 5 PM, Saturday, September 15, 2012. Entries in this division will be accepted between 5 PM and 9 PM, Thursday, September 20, 2012, and must remain in place until closing, Sunday, September 23, 2012. 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
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
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
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
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
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
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 Variety – Give Name on entry blank
First- $3.00, Second- $2.25, Third- $1.75
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
38. A Family Recipe – Mom’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
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.
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 Baker’s Companion Cookbook
All winners will also receive a gorgeous ribbon
French Herb Bread
Make your very own version of flavorful herbed peasant bread. With minimal effort and a dash of herbs de Provence, you’ll feel like you’ve been transported to the South of France!
Directions
1) Combine all of the ingredients, and mix and knead until smooth, adding additional water or flour as needed.
2) Cover the dough, and let it rise for 1 hour.
3) Shape the entire piece of dough into a log and place in a lightly greased 9” x 5” loaf pan.
4) Cover and let rise until the dough has crowned about 1” over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 35 to 40 minutes. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
6) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
Yield: 1 large loaf.
Submit on paper plate for judging.
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.
Moist, tender, and banana-y, these muffins represent comfort food at its best.
Batter:
Topping:
Directions:
1) Preheat the oven to 375°F. Grease a standard muffin tin.
2) Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl.
Whisk together and set aside for 10 minutes.
3) Whisk together the flour, baking powder, salt, baking soda, and nutmeg.
4) Work the topping ingredients together until the mixture is crumbly.
5) Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups,
filling them almost full; the muffins won’t rise much.
6) Sprinkle muffins with the topping.
7) Bake the muffins for 20 to 24 minutes, until the muffins are set and browned. Remove from the oven and let rest in the pan for 5 minutes.
Yield- 12 muffins
Submit 6 muffins on a paper plate.