Baking, Dept. 22

2022 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. All entries (classes #1 –12) will be received ONLY on Tues. the week of the Fair, between 2 PM and 8 PM.
2. Judging for all classes except #12 will occur on Wed. the week of the Fair. Class #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 classes listed below only if the judges feel the entry has merit. Judges will award a Best of Show ribbon in each class.
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 should be exhibited on paper plates or disposable foil baking dishes, whenever possible, unless instructed otherwise under the class specific rules below. The Fair will not be responsible for any glass dishes or baking pans.
6. Exhibits must be removed from 6–7:30 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. Unclaimed checks will be mailed to Exhibitors, however, unclaimed ribbons will no longer be mailed out.
7. LIMIT 1 ENTRY PER CLASS PER PERSON.
8. Recipes are required for classes #1, 2, 4, 5, 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. 5 points will be deducted off total score for not following directions as outlined under the class specific rules below.
10. View class specific rules below.

Judging Criteria

• Criteria A: Judging for item #1
  • Appearance and Creativity: 40 points
    Use of Heritage theme.
  • Taste: 40 points
    Good flavor and good aroma.
  • Texture: 20 points
    Must be firm and set, not raw or overcooked.
• Criteria B: Judging for items #2, 3, 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 items #4 & 5
  • Overall appearance: 40 points
  • Crust: 10 points
  • Texture: 10 points
  • Flavor: 40 points
• Criteria D: Judging for item #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 Decorated Cupcakes

• Submit 6 standard, 3" cupcakes in a foil or paper cupcake liner, on a paper plate.
• Cupcakes should be decorated in a heritage theme reflecting the background from which you came (i.e. inherited traditions, monuments, objects, culture, etc.).
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

02 Biscotti

• Submit 6 biscotti, any flavor, on a paper plate.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

03 Court of Honor: Lillian White’s Old Fashioned Loaf Cake

• We are pleased to honor Lillian White as our Court of Honor recipient.
• Entry must be no larger than 9” and submitted on a foil wrapped cardboard base no larger than 1” from edge of cake.
• No refrigeration will be provided.
• View the Recipe

04 Cheesecake

• Submit your favorite cheesecake recipe WITHOUT topping.
• Cheesecake should be no larger than 9".
• Place cheesecake on a foil wrapped cardboard base no larger than 1" from edge of cheesecake.
• 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: Abraham Lincoln Cake

• 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 base no larger than 1" from edge.

07 Just for Guys

• Guys aged 18 and older are invited to bake and submit your favorite recipe entry.
• If submitting cookies: 6 on a 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” round submitted on foil wrapped cardboard base no larger than 1" from edge.
• No refrigeration available; therefore, desserts with cream cheese frosting are discouraged.
• Include recipe on 3 x 5" card.

08 Cinnamon Streusel Swirl Bread

• Sponsored by King Arthur Baking Company.
• 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 kingarthurbaking.com/recipes/cinnamon-streusel-swirl-bread-recipe.
• Submit bread on a foil wrapped cardboard base no larger than 1" from edge of bread.
• Failure to follow the rules may result in disqualification.
• No refrigeration will be provided.
• Additional prizes from King Arthur Baking Company include:
  • 1st: $75 gift card to the Baker’s Catalogue (kingarthurbaking.com).
  • 2nd: $50 gift card to the Baker’s Catalogue (kingarthurbaking.com).
  • 3rd: $25 gift card to the Baker’s Catalogue (kingarthurbaking.com).

09 Grandma’s Favorite Brownies

• Submit 6 of Grandma’s Favorite brownies on a paper plate.
• Include two corners, two edges and two middles.
• No refrigeration available.
• Include recipe on 3 x 5" card.

10 Lemon Poppy Seed Quick Bread

• Submit bread on a foil wrapped cardboard base no larger than 1" from edge of bread.
• Include recipe on 3 x 5" card.

11 Gluten Free

• Submit your favorite gluten free baked item.
• If submitting cookies: 6 on a 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 base no larger than 1" from edge.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

12 Buttermilk Biscuits, Rolled and Cut

• Submit 6 biscuits on a paper plate.
• Biscuits must be rolled and cut.
• Drop biscuits will be disqualified.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

Contacts

• Cindy Hawley
  Superintendent
  860-759-0190
• Susan Bald
  Asst. Superintendent
  860-301-4655

Committee

• Erin Bouteiller
• Elizabeth Daugherty
• Ken Daugherty
• Shari Foley
• Marylou Garafalo
• Karen Girosky
• Janet Henaire
• Jennifer Henaire
• Laura Lodge
• Sarah M. Lucero
• Min Ludecke
• Lorraine Merrill
• Debra Miller
• Jonathan Miller
• Bev Pedersen