Baking, Dept. 22

2025 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 –14) will ONLY be received on Tues. the week of the Fair, between 2 PM and 8 PM. Entries must be registered by the deadline date; no registrations will be accepted on the Tuesday that entries are received. Entries must be registered by the deadline date; no registrations will be accepted on the Tuesday that entries are received.
2. Judging for all classes except #4, #13, and #14 will occur on Wed. the week of the Fair. Class #4 will be judged Tue. night before the fair. Class #13 will be judged Thurs. Morning prior to the opening of the fair. Class #14, will be judged live on Thurs., the fi rst day of the Fair, at 6 PM in the Baking Dept. Only class #14 will be judged in front of a live audience.
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. Failure to use disposable bakeware may result in a score deduction.
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 be forfeit and 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, 13 &14. Recipes must be submitted with entry. A total of 10 points will be deducted off the total score for missing recipes.
9. A total of 5 points will be deducted off the 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, 4 & 14
  • Appearance and Creativity: 40 points
  • 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 #5 & 13
  • 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-Farm Theme

• Submit 6 standard size cupcakes, not stacked, on a disposable plate.
• Cupcakes can be any flavor with any flavor frosting.
• No refrigeration provided.
• Recipe must be submitted with entry.

02 Cream Puffs

• Submit 6 cream puffs on a disposable plate.
• Any flavor may be entered.
• Refrigeration is provided.
• Recipe must be submitted with entry.

03 Court of Honor: Kathy Ness’ Pecan-Date Balls

• We are pleased to honor Kathy Ness as our Court of Honor recipient.
• Submit 6 cookies on a disposable plate.
• No refrigeration will be provided.
• Recipe coming soon…

04 Gingerbread Home Sweet Home

• No kits allowed. Construction and layout must be made by the entrant.
• Submission must be three dimensional.
• All components must be edible.
• Submit on foil wrapped cardboard. Cardboard should be no larger than 20" long and 14" wide.
• Structure should be no taller than 16".
• Gingerbread structure must have been made in 2025.
• Provide 6 inhabitants of the structure, on a separate plate, in the form of cookies, to be tasted by the judges. Decoration of the inhabitants is allowed.
• No refrigeration will be provided.
• Recipe must be submitted with entry.

05 State Two-Crusted Apple Pie

• See the instructions at ctagfairs.org.
• Recipe must be submitted with your entry. Include 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: Swedish Braided 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 base no larger than 1" from edge.

07 Just for Guys

• Men 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 a cake: no larger than 9" round submitted on foil-wrapped cardboard base no larger than 1" from edge.
• No refrigeration provided.
• Recipe must be submitted with entry.

08 Chocolate Chip Banana Muffins

• 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/banana-chocolate-chip-muffins-recipe.
• Submit 6 muffins on a paper plate.
• 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 Dessert Recipe

• Bake and submit Grandma’s favorite dessert recipe.
• 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 a cake: no larger than 9" submitted on foil-wrapped cardboard no larger than 1" from edge.
• No refrigeration provided.
• Recipe must be submitted with entry.

10 Whoopie Pies

• Standard size (approx. 5" in diameter) of any flavor.
• Submit 4 on a paper plate.
• No refrigeration provided.
• Recipe must be submitted with entry.

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 a cake: no larger than 9" submitted on foil-wrapped cardboard base no larger than 1" from edge.
• No refrigeration provided.
• Recipe must be submitted with entry.

12 Pop Tarts

• Submit 4 on a paper plate, any variety.
• Frosting is allowed, but cannot require refrigeration. Frosting is not required.
• Pop Tarts must be standard size. (approximately 4.25" x 3")
• No refrigeration provided.
• Recipe must be submitted with entry.

13 Cherry Lattice Pie: Marigold Stakes, Installment Two of the Triple Crown of Baking

• To win the Triple Crown of Baking grand prize, a single exhibitor/baker must win first place in all three installments of the Triple Crown of Baking in the same year:
  • Installment One: Guilford Fair, September 19–21, 2025, German Chocolate Cake
  • Installment Two: Durham Fair, September 25–28, 2025, Lattice Cherry Pie
  • Installment Three: Portland Fair, October 3–5, 2025, Baked Apple Cider Donuts
• Participation in Guilford Fair and Portland Fair is strongly encouraged but not required to win The Durham Fair Marigold Stakes for Cherry Lattice Pie.
• Submit cherry lattice pie in a single use disposable pan that is no larger than 9".
• Must have Lattice Top.
• Refrigeration will be provided.
• Exhibitor/Baker must submit their own recipe for the baked item chosen by each fair. Recipe must be submitted with entry.
• Judging will be a panel of three judges, a representative from each fair.
• Premiums from each fair’s installment:
  • 1st: $50.00 plus Rosette
  • 2nd: $25.00
  • 3rd: $15.00
• Grand Prize and Sponsorships include up to $1,000 in prizes and gift cards plus a Rosette including:
  • Kitchen Aid Stand Mixer
  • Williams-Sonoma Gift Card
  • Penzey’s Spices Gift Card
  • Stonewall Kitchen Gift Card

14 Mystery Basket

• Use the following ingredients to make the baked good of your choice:
  • Dark Chocolate
  • Chili Powder
  • Naval Orange
• 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 a cake: no larger than 9" round submitted on foil-wrapped cardboard base no larger than 1" from edge.
• No refrigeration provided.
• Recipe must be submitted with entry.

Contacts

• Megan Boyles
  Superintendent
  860-948-0048
• Erin Bouteiller
  Asst. Superintendent
  203-500-8513
• Jennifer M. Johnson
  Asst. Superintendent
  860-508-3823

Committee

• Oliver Bouteiller
• Aidan Boyles
• Ken Daugherty
• Shari Foley
• Marylou Garafalo
• Kerrianne Giuffrida
• Christine Hanks
• Janet Henaire
• Jennifer Henaire
• Laura Lodge
• Sarah M. Lucero
• Min Ludecke
• Maryjane Malavasi
• Debra Miller
• Sally Rish