Durham Fair
September 23, 24, 25, 26, 2010
Tracy Camassar, Webmaster Webmaster@DurhamFair.com
Baking
Baking Department- Welcome!
We are happy to have you visit us - both on the web and at the Fair.
We volunteer each year to help adult amateur bakers display their cakes, pies, breads, and other creations.
Please feel free to take a look below at the categories we generally have on display. When at the Fair, you will find us mid-fairgrounds, in the President's building, along with Art and Crafts & Collections.
If you are considering sharing your work with us, to be sure your display entry goes smoothly, please read the our Entry Information below for categories and entry rules. Then check out the deadlines to understand which deadlines will apply to your entries.
BAKING
Dept. 22
EXHIBITS WILL BE ON DISPLAY IN THE PRESIDENT’S HALL
1. Prizes will be awarded only on items listed in this book. No prize will be given if judges feel there is no merit. Judges will award a Best of Show Ribbon in each category except #1 & #8.
2.
See pages 3 & 4 for the schedule of entry form deadlines and delivery of items, as well as Fairground directions.
See pages 3 & 4 for the schedule of entry form deadlines and delivery of items, as well as Fairground directions. 3. All entries must be the sole product of the exhibitor. Any entry found to be made with a mix of any kind, except category #3, will be disqualified. No Professional Bakers will be allowed to enter.
4. Baked goods should be exhibited on paper plates or disposable foil baking dishes, whenever possible. The Fair Association will not be responsible for any glass dishes or baking pans.
5. Exhibits must be removed from 7 – 8 p.m., Sunday, September 26, 2010 and from 5 – 7 p.m. Monday, September 27, 2010. The Durham Fair Association is not responsible for exhibits left after 7 p.m. Monday.
6. LIMIT ONE ENTRY PER CATEGORY.
7. Baking Department stage judging schedule: (we encourage exhibitors to observe the judging).
Thursday: 6 p.m. #11 Apple PieFriday: 10 a.m. #2 Quick Bread8. Criteria for judging exhibits:
All categories need recipe's card except for #1, #6, #8, & #12.
10 points deducted off score for missing recipes.
Criteria A: judging for #1 and #8.
Criteria B: judging for #'s 2, 3, 4, 5, 6, 7, 9, 10, 11, 12, 13, and 14
Texture - must not be overcooked or raw - must be firm and set.
Appearance - outward, even, and uniform shape, no cracks or holes
Taste - flavor and aroma.
CATEGORIES AS FOLLOWS:
#1 Chef's Equipment of Wallingford Award
Chef's Equipment is challenging our exhibitors to celebrate Christmas by baking and designing a Ginger Bread House (homemade ginger bread recipe only). Ginger Bread Houses will be judged using Criteria A. Size cannot be over 12" high, 12" wide, and 16" long. Chef's Equipment is awarding certificates.
1st place – $200 2nd place – $100 3rd place – $50
#2 Quick Bread ANY Flavor: enter one bread baked in a standard size loaf pan. (no mini loaf pan size excepted) Include recipe
1st – $82nd – $73rd – $6
2nd – $73rd – $6#3
Cake Mix: A baked item using a cake mix. (include recipe)
1st – $82nd – $73rd – $6
2nd – $73rd – $6#4 Whoopie Pies: Any flavor - Submit 4 - (include recipe)
1st – $82nd – $73rd – $6
2nd – $73rd – $6#5 Bars: Submit 4 bars (include recipe)
1st – $82nd – $73rd – $6
2nd – $73rd – $6#6 Old Fashioned Hermits: The baking department is feauring one of the Best of Show entires from 2009. Gail Buller's excellent Old Fashioned Hermits was chosen to inspire our exhibitors to bake and enter the recipe below. Submit 4
1st – $82nd – $73rd – $6
2nd – $73rd – $6Old Fashioned Hermits
1/2 cup shortening3 cups flour (sifted)
3 cups flour (sifted)1 1/4 cup sugar1 tsp cinnamon
1 tsp cinnamon1/2 tsp salt1 tsp ginger
1 tsp ginger1 egg1 tsp cloves
1 tsp cloves1 1/2 tsp baking soda1 cup raisins
1 cup raisins1/4 cup molassesScant 3 oz. water
Scant 3 oz. waternuts (optional)
Cream shortening and sugar, add egg and molasses. Sift the dry ingredients and add to the shortening mixture. Add water, then raisins (and nuts)
Divide dough into six parts (dough will be sticky). Roll each into a long "sausage" on a floured surface. Place three on a cookie sheet, allowing room to spread. Brush with a slightly beaten egg. Bake 14 minutes at 350˚F. Cool. Cut into bars.
#7 Cheesecake-Any Flavor: Include recipe. (Refrigeration available)
1st – $152nd – $143rd – $13
2nd – $143rd – $13#8 Decorated Cake Theme: “Any Design”.
No artificial or Styrofoam cake base will be accepted. Cake maybe decorated using any choice design. Cakes should not measure more than 12" high, 16" long, and 12" wide. Results from the public vote, one People's Choice ribbon will be awarded for Friday and one for Saturday. Entry forms for voting will be at the cake display.
1st – $152nd – $143rd – $13
2nd – $143rd – $13#9 Angel Food Cake: UNFROSTED (Include Recipe)
1st – $82nd – $73rd – $6
2nd – $73rd – $6#10 Any Yeast Bread No mini size accepted. Include recipe.
1st – $82nd – $73rd – $6
2nd – $73rd – $6#11 State Apple Pie: Include recipe (Refrigeration available).
The winner will receive a blue ribbon from the Association of Connecticut Fairs and will be eligible to submit their entry at the state contest in November.
1st – $82nd – $73rd – $6
2nd – $73rd – $6#12 State Baking Contest:
See the instructions and recipe from the CT State Baking contest at the end of this section. Recipe on page 36.
1st – $82nd – $73rd – $6
2nd – $73rd – $6#13 Just for Guys: Include recipe (no refrigeration available)
All male bakers are encouraged to submit their favorite recipe.
1st – $82nd – $73rd – $6
2nd – $73rd – $6#14 Grandma’s Favorite Recipe: Include recipe (no refrigeration available.) This category can be any special baked dessert that has been passed down from previous generations.
1st – $82nd – $73rd – $6
2nd – $73rd – $62010 STATE BAKING CONTESTS
RULESOFCONTEST
WHOMAYENTER: The contest at each member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible.
Divisions: Junior (ages 9 to 15 as of July 1st). Senior (age 15 and over).
HOW TO ENTER: Any Connecticut resident entering a contest at any member fair is automatically entered and competing in the local contest. Contestants may enter the contest at as many fairs they wish untilthey win first prize. They will then represent that fair at the state baking contest. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the local fiars are not responsible for the return of plates, trays or containers.
JUDGING: Judging will be based on appearance, flavor and texture. The Association of Connecticut Fairs will furnish judges’ score sheets to each fair and the contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualification. All decisions of the judges are final.
LOCAL CONTEST: The winner of the local contest receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of first prize, that entry must be awarded the first place ribbon.
STATE CONTEST: The state contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs. Entries for the state contest are accepted until 12:00 noon on the day of the contest (contact your local fair or visit www.ctfairs.org for the date and location). Contest winners are announced during the banquet on the day of the contest. Each fair is responsible for contacting their contest winner and provide information about the state contest. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations. NO RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
All entries to the state contest become property of the Association of Connecticut Fairs and are not returned.
ADULT CONTEST RECIPE
CRANBERRY CHUTNEY COFFEECAKE
Cranberry Chutney
1/3 cup vinegar
1/4 cup sugar
3/4 cup peeled, diced apple
1/8 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1/2 cup dried cranberries
(Note: ony 3/4 cup of the chutney will be used in coffeecake recipe)
Cake
8 tablespoons (1 stick) butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cranberry chutney (see recipe above)
1/2 cup blanched slivered almonds, toasted (separated)
Glaze
3/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon almond extract
For the cranberry chutney
Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and return to a boil. Add cinnamon, ginger, allspice, cloves and dried cranberries. Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Set aside to cool.
Preheat the oven to 350 degrees.
For the Cake
In a large bowl, cream together the butter and sugar. Beat in the eggs, buttermilk, and almond extract. In a separate bowl, mix together the baking powder, baking soda, flour, and salt. Add all at once to the wet ingredients, stirring just to blend.
Grease and flour a 9- or 10-inch tube pan. Spoon the batter into the pan. Spread 3/4 cup of the chutney evenly atop the batter leaving 1/2 inch between pan and chutney. Sprinkle half the toasted almonds evenly over the chutney.
Bake the coffeecake for 55 minutes, or until a cake tester inserted in the center comes our clean. Remove it from the oven. Cool cake 10 minutes and gently run a knife between pan and cake. Remove outer pan and cool cake completely. Remove cake from bottom of pan. Cool cake 20 minutes and gently run a knife between pan and cake. Remove cake from pan.
For the Glaze
While the cake is cooling, make the glaze by mixing: confectioner's sugar, milk, and almond extract. Drizzle the glaze over cake. Sprinkle remaining toasted almonds over the cake.
Note: Please check www.ctfairs.org for updated recipe information, recipe demonstrations and to keep in touch with other contest bakers.
The following prizes will be awarded at the state contest
1st Prize- $40.005th Prize - $15.002nd Prize- $35.006th Prize - $12.503rd Prize- $30.007th Prize - $10.004th Prize- $25.008th Prize - $7.50Next 2 Prizes $5.00/each
Honorable Mention Ribbons and
Consolation Prizes will also be awarded.
2010 STATE TWO CRUSTED
APPLE PIE CONTEST
Sponsored by
The Association of Connecticut Fairs
RULES OF CONTEST
WHO MAY ENTER: The contest held at each fair is open to all Connecticut residents regardless of age. Commercial, Industrial and Professional Bakers are not eligible.
HOW TO ENTER: Any Connecticut resident entering the Apple Pie Contest and member fair is automatically entered in the local contest. Contestants may enter the contest at as many fairs as they wish until they win that contest at that fair. The winner will then represent that fair in the state contest. Contestants will be subject to the entry rules at each local fair.
JUDGING CRITERIA:
Overall Appearance40 pointsCrust10 pointsFlavor40 pointsTexture10 points100 TotalContest Rules:
1.
Each pie must be a 9" Two Crusted Pie.
2.
Submit a 3" x 5" card with recipe, your name and address.
3.No pre-made or pie mixes will be allowed.
No pre-made or pie mixes will be allowed.4.
The main ingredient must be apples. However, pies may include other fruits or ingredients.
5.
All pies become the property of the Association of Connecticut Fairs (please use a non-returnable baking dish).
The Association of Connecticut Fairs will furnish score sheets to each member fair. Each contestant will receive these sheets at the end of the event. The decisions of the judges is final!
LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will be eligible to submit their entry at the state contest. In the event a fair receives only one entry is received at the local contest and that entry is worthy of the first prize, that entry must be awarded the first place ribbon.
STATE CONTEST: The state contest will be held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs. Entries for the state contest are accepted until 12:00 noon on the day of the contest (contact your local fair or visit www.ctfair.org for the date and location). Contest winners are announced during the banquet on the day of the contest. Each fair is responsible for contacting their contest winner and provide information about the state contest. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
APPLE PIE CONTEST
(The following prizes will be awarded at the state contest.)
1st Prize- $40.005th Prize - $15.002nd Prize- $35.006th Prize - $12.503rd Prize- $30.007th Prize - $10.004th Prize- $25.008th Prize - $7.50Next 2 Prizes $5.00/each
Honorable Mention Ribbons and
Consolation Prizes will also be awarded.
TWO-CRUSTED APPLE PIE
CONTEST COMMITTEE
– 2010 –
Tom Wilt, Chairman
89R Hellgate Road
Durham, CT 06422 • (860) 349-3237
Mildred Bell
600 Allen Avenue
Meriden, CT 06450 • (203) 237-1694
Diane & Robert Richard
518 West Street
Guilford, CT 06437 • (203) 457-1168
Mary Clark-Wilson
6 Riched Lane
Uncasville, CT 06382 • (860) 848-8872
Josephine Wilt
88R Hellgate Road
Durham, CT 06422 • (860) 349-3237
BAKING Dept. 22
Beverly Pedersen, Superintendent 349-9498
25 E Mill Pond Lane
Durham, CT 06422
Joan Atwell, Asst. Superintendent 349-9369
Karen Brown, Asst. Superintendent 347-2412
COMMITTEE Peg Atwell
Sharon Fontanella
Sarah Atwell
Marylou Garafalo Dolores Augeri
Martin Johnson
Gwen Brayshaw
Willie Johnson
Lauren Camporeale
Corey Pedersen
Patricia Clukey
Lia Pedersen
Loraine Coe
Judy Shuler
Krista Corazzo
Jackie Stannard
Sharon Criscuolo
Kim Sansone
Evelyn Dean
Kim Terrill
Karen Dyndiuk
Nancy Thiede
Patty Douglas
June Thomas
Debbie Frey
Carol Wray
TWO-CRUSTED APPLE PIE CONTEST COMMITTEE – 2009
Tom Wilt, Chairman
89R Hellgate Road
Durham, CT 06422
(860) 349-3237
Mildred Bell
600 Allen Avenue
Meriden, CT 06450
(203) 237-1694
Diane & Robert Richard
518 West Street
Guilford, CT 06437
(203) 457-1168
Mary Wilson
6 Riched Lane
Uncasville, CT 06382
(860) 848-8872
Josephine Wilt
88R Hellgate Road
Durham, CT 06422
(860) 349-3237
Gail Buller with daughter Elvie.
A 2009 Special Prize winner and inspiration for the Special Hermit Category for 2010.
