Connecticut Association of Fairs Baking Contests
2015 BAKING CONTESTS RULES
Each year The Association of Connecticut Fairs sponsors baking contests open to the public at participating member fairs. Separate contests for Junior and Senior divisions baking a specific recipe are held. An Apple Pie Baking contest is also held.
WHO MAY ENTER: The contest at each participating member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible. Divisions: Juniors (ages 7 to 15 as of July 1st) and Senior
HOW TO ENTER: Any Connecticut resident entering a contest at any participating member fair is automatically entered and competing in the local contest. 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. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the member fairs are not responsible for the return of plates, trays or containers.
JUDGING: Judging will be based on appearance, flavor and texture. The Association of Connecticut Fairs will furnish judges’ score sheets to each fair and the contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualification. All decisions of the judges are final.
LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of first prize, that entry must be awarded the first place ribbon.
STATE CONTEST: The state contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs. Entries for the state contest are accepted until 11:00 a.m. on the day of the judging (contact your local fair or visit www.ctagfairs.org for the date and location). Contest winners are announced at the Fall Meeting. Each fair is responsible for contacting their contest winner and providing them with information. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations nor does the Association of Connecticut Fairs cover the costs of attending the awards banquet. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
2015 Adult Baking Contest
3/4 cup milk
1/2 cup plus 1 tablespoon yellow cornmeal
1/3 cup molasses
2 tablespoons unsalted butter
1 teaspoon salt
1/4 cup lukewarm water (105 to 115 degrees F)
1 packet (1/4 ounce) active dry yeast
1 1/2 teaspoon sugar
1 large egg, slightly beaten
3 cups King Arthur Flour All-Purpose Flour
In a small saucepan, bring the milk just to a boil. Add the 1/2 cup of cornmeal, the molasses,
butter, and salt; cool to lukewarm in a large bowl.
Meanwhile, in a cup, combine the water, yeast, and sugar; let stand for 10 minutes or until
foamy, then stir into the cornmeal mixture. Beat in the egg and 1 cup of flour, then the
remaining flour until a soft dough forms.
Knead for 5 minutes or until smooth and elastic. Transfer the dough to a buttered bowl, turning
to coat with the butter. Cover loosely and let rise in a warm place for 1 hour or until doubled in
Butter a 9” x 5” x 3” loaf pan. Punch down the dough and knead gently for 2 minutes. Shape
into a loaf, place in the pan, seam-side-down, and sprinkle with the remaining cornmeal. Cover;
let rise for 45 minutes or until doubled. Preheat the oven to 350 degrees F. Bake for 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan to completely cool. Makes 1 loaf.
Submit on foil-covered cardboard cut to no larger than one inch of the size of the loaf
2015 Junior Baking Contest
Toast & Sandwich Bread
2 teaspoons instant yeast
2 tablespoons sugar
1 cup lukewarm milk 100 – 110º F.
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons butter, melted
In a large mixing bowl, combine all of the ingredients until the dough comes together. Turnout
onto surface and knead four to five minutes until the dough is soft and smooth.
Transfer the dough to a lightly greased bowl, cover it, and allow it to rise about 1 hour, or until it
doubled in bulk. Shape the dough into a loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan.
Tent the dough with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1
hour, or until it has crowned 1 to 2 inches over the rim of the loaf pan.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until it tests done (its internal
temperature will read 190°F on an instant-read thermometer). Remove the bread from the pan to
Submit on a foil-covered cardboard cut to no larger than one inch of the size of the loaf.
Association of Connecticut Fairs Two-Crusted Apple Pie Contest
1. Each pie must be a 9” (measured at the top inside edge of the dish) Two-Crusted Pie
2. Submit a 3” x 5” card with your recipe, your name and address.
3. No pre-made or pie mixes will be allowed.
4. The main ingredient must be apples. However, pies may include other fruits or ingredients.
5. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).
|Overall Appearance||40 points|
The following prizes will be awarded at the state contest plus a Rosette.
1st Place: $40.00
2nd Place: $35.00
3rd Place: $30.00
4th Place: $25.00
5th Place: $15.00
6th Place: $12.50
7th Place: $10.00
8th Place: $7.50
9th Place: $5.00
10th Place: $5.00
Honorable Mention Ribbons will also be awarded.