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 CHANGE: 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, 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, 8, 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 3 different baked goods from a cultural heritage of your choice, artfully displayed in a container, such as a basket or decorative box or tray.
• The entire entry must be no larger than 12 x 12 x 16".
• The entry may contain a variety of sweet and savory items.
• Be creative with your display and how you identify the heritage represented.
• No refrigeration will be provided.
• Include recipes on 3 x 5" card.

02 Boston Cream Pie

• Entry must be no larger than 9".
• Refrigeration will be provided.
• Include recipe on 3 x 5" card.

03 Court of Honor: Mrs. Gwen Brayshaw’s Apple Crisp Recipe

• We are pleased to honor Mrs. Brayshaw as our Court of Honor recipient.
• Enter Apple Crisp in an 8 x 8" disposable pan.
• No refrigeration will be provided.
• View the Recipe.

04 Checkboard Cake

• Continuing with our countdown to our 100^th year Durham Fair celebration with our “Decades of Desserts,” we challenge you to make a traditional Checkerboard Cake recipe.
• Cake should be no larger than 9".
• No 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: Majestic Honey 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 no larger than one inch from loaf.

07 Wheat Bread

• Bake your favorite wheat bread recipe in an 8 ½ x 4 ½" loaf pan.
• Place baked bread on a foil-wrapped cardboard base no larger than 1" greater than the loaf.
• No refrigeration will be provided.
• Include recipe on 3 x 5" card.

08 Pumpkin Whoopie Pies

• 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/pumpkin-whoopie-pies-recipe.
• Submit 3 whoopie pies 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 Lemon

• Submit your favorite lemon 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
  860-638-9311

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
• Betsy Zito
• Mike Zito