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Association of CT Fairs Contests
QUILT CONTEST
Sponsored by
The Association of Connecticut Fairs and The Woodstock Agricultural Society,“The Woodstock Fair”
WHO MAY ENTER: This contest is open to all residents of Connecticut; men, women ad juniors. If entered by juniors, they will be judged with all adult entries.
HOW TO ENTER: Any entry that is entered at any fair that is a member of the Association of Connecticut Fairs is automatically competing in the local contest. Contestants may enter a contest at
as many member fairs contests until they win first prize. They will then represent that fair in the state contest. The state contest is held at the annual Association of Connecticut Fairs spring meeting.
JUDGING: The Association of Connecticut Fairs will furnish judges score sheets to each fair. The contestants will receive these sheets at the end of the contest. Judging will be based on overall
appearance, workmanship and originality. Decisions of the judges are final.
LOCAL CONTEST: The winner of the quilt contest will receive a blue ribbon from The Association of Connecticut Fairs and will become eligible to submit their entry to the state contest. In the event a fair only receives only one entry in the contest and that entry is worthy of first prize, the association rosette must be awarded to that entry.
STATE CONTEST: The state contest will be held at The Association of Connecticut Fairs spring meeting (check www.ctfairs.org for date and location). Each fair must contact the winner of their local contest and provide information about reservations and other contest info. The Association of Connecticut Fairs does not contact the contestants.
The following prizes will be awarded in each category:
1st Place: $50.00
2nd Place : $35.00
3rd Place: $15.00
Categories:
1.) Hand-Applique
2.) Patchwork No tied quilts - No precut quilt kits
Contest Rules:
1. All work must be completed by an individual quilt maker.
2. Work can be pieced by hand or by machine but applique and quilting must be done by hand.
3. Work must be completed in 2010 - 2011.
4. All four sides, when added together, must measure a minimum of 216 inches total
Please visit www.ctfairs.org or email info@ctfairs.org for more information
Judging Criteria
Overall Appearance........................................................ 15 points
Difficulty of pattern.......................................................... 15 points
Consistency of Stitches ................................................. 10 points
Matching of points and corners ..................................... 15 points
Borders and Bindings .................................................... 20 points
Cleanliness of work ....................................................... 20 points
Balance of material weight, color & pattern................... 20 points
100 Total
BAKING CONTESTS
WHO MAY ENTER: The contest at each member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible.
Divisions: Junior (ages 9 to 15 as of July 1st). Senior (age 15 and over).
HOW TO ENTER: Any Connecticut resident entering a contest at any member fair is automatically entered and competing in the local contest. Contestants may enter the contest at as many fairs the
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 disposal plates. The Association of Connecticut
Fairs and the local 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 is 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 egilible 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 contest (contact your local fair or visit www.ctfairs.org for the date and location). Contest winners are announced on the day of the contest. Each fair is responsible for contacting their contest winner and provide information about the state contest. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations.
NO RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
All entries to the state contest become property of the Association of Connecticut Fairs and are not returned.
TWO CRUSTED APPLE PIE CONTEST
WHO MAY ENTER: The contest held at each fair is open to all Connecticut residents regardless of age. Commercial, Industrial and Professional Bakers are not eligible.
HOW TO ENTER: Any Connecticut resident entering the Apple Pie Contest and member fair is automatically entered in the local contest. Contestants may enter the contest at as many fairs as
they wish until they win that contest at that fair. The winner will then represent that fair at the state contest. Contestants will be subject to the entry rules a each local fair.
Judging Criteria
Overall Appearance........................................................ 40 points
Crust................................................................................ 10 points
Flavor ............................................................................. 40 points
Texture ........................................................................... 10 points
100 Total
Contest Rules
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 & addressed.
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 property of the Association of Connecticut Fairs (baking dishes will not be returned).
The Association of Connecticut Fairs will furnish score sheets to each member fair. Each contestant will receive these sheets at the end of the event. The decisions of the judges is 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 contest (contact your local fair or visit www.ctfairs.org for the date and location). Contest winners are announced on the day of the contest. Each fair is responsible for contacting their contest winner and provide information about the state contest. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations.
NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.
The following prizes will be awarded at the state contest
1st Place: $40.00 5th Place: $15.00 9th Place: $5.00
2nd Place: $35.00 6th Place: $12.50 10th Place: $5.00
3rd Place: $30.00 7th Place: $10.00
4th Place: $25.00 8th Place: $7.50
Honorable Mention Ribbons and Consolation prizes will also be awarded.
2010 ADULT BAKING CONTEST
Cranberry Chutney Coffeecake
Cranberry Chutney
1/3 cup vinegar
1/4 cup sugar
3/4 cup peeled, diced apple
1/8 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1/2 cup dried cranberries
(Note: only 3/4 cup of the chutney will be used in coffeecake recipe)
Cake
8 tablespoons (1 stick) butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cranberry chutney (see recipe above)
1/2 cup blanched slivered almonds, toasted (separated)
Glaze
3/4 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon almond extract
For the cranberry chutney
Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and return to a boil. Add cinnamon, ginger, allspice, cloves and dried cranberries. Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Set aside to cool.
Preheat the oven to 350 degrees
For the cake
In a large bowl, cream together the butter and sugar. Beat in the eggs, buttermilk, and almond extract. In a separate bowl, mix together the baking powder, baking soda, flour, and salt. Add all at once to the wet ingredients, stirring just to blend. Grease and flour a 9- or 10-inch tube pan. Spoon the batter into the pan. Spread 3/4 cup of the chutney evenly atop the batter leaving 1/2 inch between pan and chutney. Sprinkle half the toasted almonds evenly over the chutney. Bake the coffeecake for 55 minutes, or until a cake tester inserted in the center comes out clean. Remove it from the oven. Cool cake 10 minutes and gently run a knife between pan and cake. Remove outer pan and cool cake completely. Remove cake from bottom of pan. Cool cake 20 minutes and gently run knife between pan and cake. Remove cake from pan.
For the Glaze
While the cake is cooling, make the glaze by mixing confectioners’ sugar, milk, and almond extract. Drizzle the glaze over cake. Sprinkle remaining toasted almonds over the cake. Note: Please check www.ctfairs.org for updated recipe information, recipe demonstrations and to keep in touch with other contest bakers.
The following prizes will be awarded at the state contest
1st Place: $40.00 5th Place: $15.00 9th Place: $5.00
2nd Place: $35.00 6th Place: $12.50 10th Place: $5.00
3rd Place: $30.00 7th Place: $10.00
4th Place: $25.00 8th Place: $7.50
Honorable Mention Ribbons and Consolation Prizes will also be awarded.
JUNIOR BAKING CONTEST
The Junior Baking Contest is open to juniors between the ages of 9 and 15 as of July 1st. There will be one group for both local and state contests. Please refer to the general rules for further
information. A first place ribbon will be awarded to the winning entry. In the event the first place winner will not compete at the state contest, the second place winner will be allowed to represent the fair. It is the responsibility of the local fair to contact their contest winner with information about the state contest or visit www.ctfairs.org for the date and location.
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 12:00 noon on the
day of the contest (contact your local fair or visit www.ctfairs.org for the date and location). Contest winners are announced during the banquet on the day of the contest. Each fair is responsible
for contacting their contest winner and provide information about the state contest. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR. ALL DECISIONS OF THE JUDGES ARE FINAL
The following prizes are awarded at the state contest:
1st Place........................ $15.00 & Rosette
2nd Place....................... $12.50 & Rosette
3rd Place........................ $10.00 & Rosette
4th Place.......................... $7.50 & Rosette
5th Place......................... $5.00 & Rosette
6th Place......................... $5.00 & Rosette
7th Place......................... $5.00 & Rosette
8th Place......................... $5.00 & Rosette
2010 JUNIOR BAKING CONTEST
ALMOND GLAZED SUGAR COOKIES
Recipe
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Glaze
1 1/2 cups powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons water
Slicked almonds
PREHEAT oven to 400 degrees.
Combine butter, sugar and almond extract in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed (1 to 2 minutes). Roll dough into 1 inch balls, place 2 inches apart on cookie sheet. Flatten balls to 1/4 inch thickness with bottom of butter glass dipped in sugar.
BAKE
Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet. Cool completely.
GLAZE
Stir together all ingredients in a small bowl with a wire whisk. Decorate cooled cookies with glaze and sliced almonds. Glaze sets up quickly so frost and decorate only a few cookies at a time.
Makes 3 1/2 dozen cookies. Enter 10 of your best cookies for judging. Enjoy the rest!
Winners of the fair contests continue to the state level contests. These contests are hosted on the CT Fairs's webpage and can be found at the link below.
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