Baking, Dept. 22

2024 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. 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 #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: 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

01 Stained Glass Cookies

• Submit 6 cookies, on a paper plate.
• The cookies need to incorporate a cutout to be filled with melted candy.
• No refrigeration available; therefore, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

02 Challah Bread

• Submit bread on a foil-wrapped cardboard base no larger than 1" from edge of bread.
• No refrigeration available; therefore, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

03 Court of Honor: Sue Collins’ Cranberry Bread Recipe

• We are pleased to honor Sue Collins as our Court of Honor recipient.
• Submit Cranberry Bread on a foil-wrapped cardboard base no larger than 1" from edge of bread.
• No refrigeration will be provided.
• View the Recipe

04 Pumpkin Pie

• Submit your favorite pumpkin pie recipe WITHOUT topping in a disposable pan no larger than 9".
• 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: Zebra Cake with Cream Cheese Frosting

• 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.
• Refrigeration will be provided.

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, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

08 Almond Galette

• 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/king-arthurs-almond-galette-recipe.
• Submit on a foil-wrapped cardboard base no larger than 1" from edge of galette.
• 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 available; therefore, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

10 Anginette Cookies

• Submit 6 cookies on a paper plate.
• No refrigeration available; therefore, entries requiring refrigeration will be disqualified from judging.
• 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 a cake: no larger than 9" submitted on foil-wrapped cardboard base no larger than 1" from edge.
• No refrigeration available; therefore, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

12 Yeasted, Fried Donuts

• Submit 4 donuts (any variety) on a paper plate.
• Donuts must contain yeast and be fried, not baked.
• Donuts must be full-sized and not mini-sized.
• No refrigeration available; therefore, entries requiring refrigeration will be disqualified from judging.
• Include recipe on 3 x 5" card.

Contacts

• Megan Boyles
  Superintendent
  860-948-0048
• Susan Bald
  Asst. Superintendent
  860-301-4655

Committee

• Erin Bouteiller
• Oliver Bouteiller
• Ken Daugherty
• Shari Foley
• Marylou Garafalo
• Karen Girosky
• Michael Girosky
• Kerrianne Giuffrida
• Christine Hanks
• Janet Henaire
• Jennifer Henaire
• Laura Lodge
• Alejandro Lucero
• Sarah M. Lucero
• Min Ludecke
• Maryjane Malavasi
• Debra Miller
• Jonathan Miller
• Sally Rish