Baking, Dept. 22

Baking



Enter Online


2023 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 ONLY be received 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. 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
    • Appearance and Creativity (use of a holiday theme): 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 #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

Class Code & Name $ Prize Amount
See Specific Instructions Below 1st 2nd 3rd
01 Stained Glass Cookies 15 14 13
02 Challah Bread 12 11 10
03 Court of Honor Recipe: Sue Collins 10 9 8
04 Pumpkin Pie 10 9 8
05 State Apple Pie 10 9 8
06 State Baking Contest: Zebra Cake 10 9 8
07 Just for Guys 10 9 8
08 Almond Gallette: King Arthur Baking Company 15 14 13
09 Grandma’s Favorite Dessert Recipe 10 9 8
10 Anginette Cookies 10 9 8
11 Gluten Free 10 9 8
12 Yeasted Fried Donuts 12 11 10

01 Decorated Cookies

  • Submit 6 cookies, not stacked, on a paper plate.
  • Cookies should be decorated in a holiday theme of the Exhibitor’s choice.
  • No refrigeration will be provided.
  • Include recipe on 3 x 5" card.

02 Muffins

  • Submit 6 standard sized muffins, in a foil or paper liner, any flavor, on a paper plate.
  • No refrigeration will be provided.
  • Include recipe on 3 x 5" card.

03 Court of Honor: Helen Korn Pearce

  • We are pleased to honor Helen Korn Pearce as our Court of Honor recipient.
  • Submit 6 bars on a paper plate to include two corners, two edges and two middles.
  • No refrigeration will be provided.
  • View the Recipe

04 Cheesecake

  • Submit your favorite cheesecake recipe WITH topping.
  • Canned toppings will be disqualified.
  • 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: Pane Bianco

  • 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 a 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.

King Arthur Baking Company 08 Blueberry Hand Pies

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 available; therefore, desserts with cream cheese frosting are discouraged.
  • Include recipe on 3 x 5" card.

10 Red Velvet Cake with Frosting

  • Submit a frosted, two-layer red velvet cake, no larger than 9" round.
  • Submit on a foil-wrapped cardboard base no larger than 1" from edge of cake.
  • Include recipe on 3 x 5" card.
  • Refrigeration will be provided.

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 will be provided.
  • Include recipe on 3 x 5" card.

12 White Sandwich Bread

  • Submit bread on a foil-wrapped cardboard base no larger than 1” from edge of bread.
  • 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
  • Megan Boyles
  • Ken Daugherty
  • Shari Foley
  • Marylou Garafalo
  • Karen Girosky
  • Michael Girosky
  • Janet Henaire
  • Jennifer Henaire
  • Laura Lodge
  • Sarah M. Lucero
  • Min Ludecke
  • Maryjane Malavasi
  • Lorraine Merrill
  • Debra Miller
  • Jonathan Miller
  • Bev Pedersen
  • Sally Rish

Updated: 6/18/2023