Baking, Dept. 22

2018 Entry Instructions

ONLINE ENTRY IS PREFERRED. To be an Exhibitor, click on the Online Entry link and follow the instructions. The alternate way to enter is to print out the offline entry form, fill it out, and mail it in according to the deadline outlined on the form and on the Entry Deadlines and Delivery Schedule page. (Please contact your Department if you are unable to print the entry form.)

Rules

1. IMPORTANT CORRECTION: ALL entries (Categories #1-12) will be received ONLY on Tues. the week of the Fair, between Noon and 8 PM.
2. Judging for all categories except #12 will occur on Wed. the week of the Fair. Category #12 will be judged live on Thurs., the first day of the Fair, at 6 PM in the Baking Dept.
3. Prizes will be awarded in the categories listed below only if the judges feel the entry has merit. Judges will award a Best of Show ribbon in each category.
4. All entries must be the sole product of the exhibitor. Any entry found to be made with a box mix of any kind will be disqualified.
5. Baked goods, with the exception of Class #1, Heritage Collection and Class #2, Decorated Round Cake, should be exhibited on paper plates or disposable foil baking dishes, whenever possible. The Fair will not be responsible for any glass dishes or baking pans.
6. Exhibits must be removed from 7 – 8 PM, Sun., and from 5 – 7 PM Mon. following the Fair. The Durham Fair Association is not responsible for exhibits left after 7 PM Mon.
7. LIMIT 1 ENTRY PER CATEGORY PER PERSON.
8. Recipes are required for categories #1, 2, 4, 7, 9, 10, 11 & 12. Recipes must be submitted on a 3 x 5" index card with your name on back of the card. 10 points deducted off total score for missing recipes.
9. View category specific rules below.

Judging Criteria

• Criteria A: Judging for item #1
  • Appearance and Creativity: 20 points
  • Continuity of Heritage Theme: 20 points
  • Taste: 40 points
  • Presentation: 20 points
• Criteria B: Judging for items #2, 3, 4, 7, 9, 10, 11 & 12
  • Texture: 20 points
    Must be firm and set, not raw or overcooked.
  • Appearance: 40 points
    Outward shape is even and uniform, with no cracks or holes.
  • Taste: 40 points
    Good flavor and good aroma.
• Criteria C: Judging for item #5
  • Overall appearance: 40 points
  • Crust: 10 points
  • Flavor: 40 points
  • Texture: 10 points
• Criteria D: Judging for items #6 
  • Overall appearance: 25 points
  • Following directions: 10 points
  • Texture: 15 points
  • Aroma: 10 points
  • Flavor: 40 points
• Criteria E: Judging for item #8 
  • Texture: 25 points
  • Overall appearance: 25 points
  • Taste: 50 points

TABLE OF CATEGORIES

01 Heritage Collection

• This entry must contain baked goods depicting 100 years of the Durham Fair, artfully displayed on a 12" board.
• The entire entry must be no larger than 12 x 12".
• The entry may contain a variety of sweet and savory items.
• Be creative with your display and how you portray 100 years of the Durham Fair.
• No refrigeration will be provided.
• Include recipes on 3 x 5" card.

02 Decorated Round Cake

• Entry must be an 8" round cake, celebrating 100 years of the Durham Fair.
• Entry must be displayed on a 12" round cake board.
• Entry must not exceed a height of 12".
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

03 Court of Honor: Henry Coe’s Gingerbread Cake

• We are pleased to honor Henry Coe as our Court of Honor recipient.
• Cut, finished, cooled gingerbread in four equal parts. Place one quarter on a 10" paper plate for entry. Do not trim any of the sides.
• No refrigeration will be provided.
• View the recipe.

04 Cheesecake with Fruit Topping

• Bake your favorite cheesecake recipe with Fruit Topping.
• Cheesecake should be no larger than 8".
• Place cheesecake on a foil wrapped cardboard base no larger than 1" greater than the cake.
• Refrigeration will be provided.
• Include recipe on 3 x 5" card.

05 State Apple Pie

• See the instructions at ctagfairs.org.
• Submit a 3" x 5" card with your recipe, your name and address.
• In addition to Durham Fair ribbons, 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.
• Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair at the State baking contest.
• Refrigeration will be provided.

06 State Baking Contest: Cinnamon Star Bread

• See the instructions at ctagfairs.org.
• In addition to Durham Fair ribbons, the winner will also receive a blue ribbon from the Association of Connecticut Fairs and will be eligible to submit their entry at the State contest in November.
• Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair at the State baking contest.
• Submit on foil-covered cardboard no larger than one inch from cake.

07 Sweet Potato Pie

• Enter your favorite sweet potato pie recipe in a disposable pan no larger than 9".
• Refrigeration will be provided.
• Include recipe on 3 x 5" card.

08 1916 Mallow Bars

• For our last countdown to our 100^th Durham Fair celebration with our “Decades of Desserts,” we challenge you to make Mallow Bars, a popular dessert in 1916, the year of the first Fair.
• Sponsored by King Arthur Flour.
• Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry.
• Contestant must follow the recipe found at https://www.kingarthurflour.com/recipes/mallow-bars-recipe.
• Submit 3 mallow bars on a paper plate.
• Failure to follow the rules may result in disqualification.
• Refrigeration will be provided.
• Additional prizes from King Arthur Flour include:
  • 1st: $75 gift certificate to the Baker’s Catalogue (kingarthurflour.com).
  • 2nd: $50 gift certificate to the Baker’s Catalogue (kingarthurflour.com).
  • 3rd: 9 x 13" Cake and Brownie Pan.

09 Just for Guys

• Guys aged 18 and older are invited to bake and submit your favorite recipe entry.
• Include recipe on 3 x 5" card.
• If submitting cookies: 6 on a small paper plate.
• If submitting bars or brownies:  6 on a paper plate to include two corners, two edges and two middles.
• If submitting cake: no larger than 9” submitted on foil wrapped cardboard no larger than 1” from edge.
• No refrigeration available; therefore, desserts with cream cheese frosting are discouraged.
• Include recipe on 3 x 5" card.

10 Grandma’s Favorite Dessert Recipe

• Bake and submit Grandma’s favorite dessert recipe.
• If submitting cookies: 6 on a small paper plate.
• If submitting bars or brownies:  6 on a paper plate to include two corners, two edges and two middles.
• If submitting cake: no larger than 9” submitted on foil wrapped cardboard no larger than 1" from edge.
• No refrigeration available; therefore, desserts with cream cheese frosting are discouraged.
• Include recipe on 3 x 5" card.

11 Gluten Free

• Submit your favorite gluten free baked item.
• If submitting cookies: 6 on a small paper plate.
• If submitting bars or brownies: 6 on a paper plate to include two corners, 2 edges and 2 middles.
• If submitting cake: no larger than 9" submitted on foil wrapped cardboard no larger than 1" from edge.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

12 Anything Coconut

• Submit your favorite coconut baked item.
• If submitting cookies: 6 on a small paper plate.
• If submitting bars or brownies: 6 on a paper plate to include 2 corners, 2 edges and 2 middles.
• If submitting cake: no larger than 9" submitted on foil wrapped cardboard no larger than 1" from edge.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

Contacts

• Kim Terrill
  Superintendent
  860-349-2256
• Patty Rufini
  Asst. Superintendent
  860-559-9652

Committee

• Susan Bald
• Gwen Brayshaw
• Marylou Garafalo
• Cindy Hawley
• Janet Henaire
• Jennifer Henaire
• Laura Lodge
• Min Ludecke
• Elaine Marino
• Jeff Marino
• Cheryl Mather
• Brian Rufini
• Jane Staniewicz
• Betsy Zito
• Mike Zito