STATEWIDE CONTESTS
BAKING


Sponsors:
Association of Connecticut Fairs, Inc.
Fairfield Processing Corp. (Makers of Poly-fil® products)
Woodstock Agricultural Society, "The Woodstock Fair"




ADULT RECIPE:
Cinnamon Star Bread

Class 65, Lot 82    |    Print Recipe

INGREDIENTS:
DOUGH FILLING
2 cups King Arthur All-Purpose Flour
1/2 cups instant mashed potato flakes
1/4 cup nonfat dry milk
3/4 cup plus 2-4 Tablespoons lukewarm water, enough to make a soft, smooth dough
1/4 cup (4 Tbsp) unsalted butter, room temp
1 teaspoon vanilla extract
2 teaspoons instant yeast
2 Tablespoons sugar
1 teaspoon salt
1 large egg, beaten
1/2 cup sugar
1 Tablespoon cinnamon

DIRECTIONS:

1.  First, measure the flour by gently spooning it into a cup, then sweeping off any excess.

2.  To make the dough: Combine all of the dough ingredients and mix and knead to make a soft, smooth dough.

3.  Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.

4.  Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

5.  On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4" of bare dough around the perimeter.

6.  Roll out a second circle the same size as the first and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.

7.  Place a 2-1/2" to 3" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

8.  Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

9.  Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

10.  Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

11.  While the star is rising, preheat the oven to 400°F.

12.  Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

13.  Remove the loaf from the oven and allow it to cool for about 10 minutes.

Yield: 1 cake

Submit on foil-covered cardboard no larger than one inch from bread.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


STATE TWO-CRUSTED APPLE PIE CONTEST

Class 65, Lot 83
Sponsored by the Association of Connecticut Fairs

RULES:

  1. Each pie must be a 9-inch (measured at the top inside edge of the dish) Two-Crusted Pie; lattice-top is excluded.
  2. Submit a 3x5-inch 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. Failure to adhere to these rules will disqualify the entered pie from the competition.
  6. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

JUDGING CRITERIA:
Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

JUNIOR RECIPE:
Pumpkin Apple Crumb Muffins

Class 4, Lot 28    |    Print Recipe

INGREDIENTS:
MUFFIN CRUMB TOPPING
1-1/2 cups King Arthur All-Purpose Flour
1-1/8 cups white sugar
2 large eggs
2 teaspoons pumpkin pie spice
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (8 oz.) 100% pure pumpkin
2 eggs
2 Tablespoons canola oil
1 sm apple (Macintosh) peeled, cored and finely chopped
1/8 cup white sugar
1/4 teaspoon ground cinnamon
1 Tablespoon butter

DIRECTIONS:

Preheat the oven to 350°F.

Place 12 paper baking cups in a muffin tin.

Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.

Combine pumpkin, eggs, oil and apple in medium bowl and mix well. Stir into flour mixture just until moistened.

Fill baking/muffin cups 3/4 full.

Crumb Top: Combine sugar, flour and cinnamon in medium bowl. Cut butter with pastry blender or fork until crumbly.

Sprinkle over top of muffins.

Bake for 30 minutes or until tested with toothpick and it comes out clean.

Cool in pan for 5 minutes, remove to wire racks to cool.

Submit 6 muffins on a white paper plate.


JUDGING CRITERIA:
Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


ADULT RECIPE: Sweet Potato Pound Cake

Class 65, Lot 84    |    Print Recipe

INGREDIENTS:
1 cup butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3 cups King Arthur All-Purpose Flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups cold mashed sweet potatoes
GLAZE
1/2 cup butter, softened
1 cup confectioners’ sugar
1 teaspoon grated orange zest
3 to 5 teaspoons orange juice

DIRECTIONS:

1.  In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; add to creamed mixture alternately with sweet potatoes. Beat just until combined (batter will be stiff).

2.  Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

3.  For glaze, in a small bowl, combine the confectioners’ sugar, orange zest and enough juice to achieve desired consistency. Drizzle over cake.

Yield: 1 cake

Submit on foil-covered cardboard no larger than one inch from edge of cake.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


JUNIOR RECIPE: Cookies & Cream Brownies

Class 4, Lot 29    |    Print Recipe

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs
1 teaspoon vanilla extract
1/2 cup King Arthur All-Purpose Flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped

DIRECTIONS:

1.  In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs.

2.  Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

Yield: 2 dozen brownies

Submit 6 pieces on a disposable plate.


JUDGING CRITERIA:
Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.

THIS YEAR'S SPONSORS

Hinckley Construction Inc.   |   Herb Holding Trucking   |   Shadow Valley Farms   |   Cohen Farms   |   Grower Direct Corp.   |   Sign Connections


Thank you to the following for supporting the show:   |   Susan Starr   |   Thomas & Marilyn Tyler   |   Doreen Grout   |   Cindy Piela   |   Thomas & Laurie Walker   |   Leland Hawthorne   |   The Walker Family


MUD BOG SPONSORS:   Cooker Construction   |   CT Ready Mix   |   Bad Ass Tools   |   Tommy Supplies, LLC   |   Bartholomew Electric, LLC   |   Jacque Welding & Fabrication, LLC   |   Slanetz Corporation   |   Bosco's Automotive Inc.   |   All Phase Construction   |   Skip's Septic