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:
Marcy Goldman's Famous Moist and Majestic Honey Cake

Class 65, Lot 82    |    Print Recipe & Rules

INGREDIENTS:
CAKE BATTER
3-3/4 cups King Arthur all-purpose flour
4-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons cinnamon
3/4 teaspoon cloves
1/2 teaspoon allspice
1 cup canola oil
1 cup honey
1-3/4 cups white sugar
2/3 cup light brown sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 cup warm, strong orange pekoe tea
1/2 cup Coca-Cola ©, bubbles stirred out
1/4 cup fresh orange juice
1/2 cup brewed coffee
1/2 cup sliced almonds

DIRECTIONS:

1.  Preheat oven to 350°F. Spray the angel food cake pan very generously with non-stick cooking spray. Line the bottom with lightly greased parchment paper, cut to fit. Stack two baking sheets together and line the top one with parchment paper. Place angel food pan on baking sheets.

2.  For the Cake Batter, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugar, eggs, vanilla, tea, cola, orange juice, and coffee.

3.  Using a strong wire whisk (if mixing by hand) or an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

4.  Spoon batter into prepared pan. Sprinkle top of cake evenly with almonds.

5.  Bake until cake tests done, that is, it springs back when you gently touch the cake center, 65-80 minutes.

6.  If cake appears almost done but wobbly leave it in the oven, lower the oven temperature to 325°F and let bake 15-20 minutes more as required.

7.  Let cake stand 20 minutes before removing from pan.

Yield: 1 cake

Submit on strong cardboard covered with aluminum foil no more than two inches from edge of cake.


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:
Raspberry Sour Cream Coffee Cake

Class 4, Lot 28    |    Print Recipe & Rules

INGREDIENTS:
COFFEE CAKE TOPPING
1/2 cup (1 stick) unsalted butter,
(plus more for greasing pan)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups King Arthur all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup raspberries
1/2 cup sugar
2 teaspoons ground cinnamon

DIRECTIONS:

1.  Preheat the oven to 350°F. Grease a 9-inch square baking pan with unsalted butter.

2.  In a medium bowl, mix together the butter and sugar until well combined. Add the eggs and vanilla extract and beat until combined.

3.  In a separate medium bowl, whisk together the flour, baking powder and salt. Alternately add the flour mixture and the sour cream to the batter, mixing between each addition.

4.  Pour half of the coffee cake batter into the prepared pan, spreading it into an even layer. Sprinkle half of the topping mixture and half of the raspberries atop the batter then repeat by layering the remaining batter with the remaining topping and raspberries.

5.  Bake the coffee cake for 50 to 60 minutes until a toothpick inserted comes out clean and the center is set. Allow the coffee cake to cool for 5 to 10 minutes in the pan then cut it into 9 pieces.

Yield: 1 cake

Submit 6 pieces 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: Best Cinnamon Rolls

Class 65, Lot 84    |    Print Recipe

INGREDIENTS:
1 package (1/4 oz.) active dry yeast
1 cup warm whole milk (110-115°F)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs
1 teaspoon salt
4 to 4-1/2 cups King Arthur Flour
FROSTING FILLING
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
3/4 cup packed brown sugar
2 Tablespoons ground cinnamon
1/4 cup butter, melted, divided

DIRECTIONS:

1.  Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2.  Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3.  Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°F.

4.  Bake until golden brown, 20-25 minutes. Cool on wire racks.

5.  For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

Yield: 16 rolls

Submit 6 rolls on a disposable plate.


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


JUNIOR RECIPE: Cranberry Zucchini Bread

Class 4, Lot 29    |    Print Recipe

INGREDIENTS:
3 cups King Arthur Flour
2 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1-1/2 cups shredded zucchini
1 cup vegetable oil
1 Tablespoon vanilla extract
1 cup chopped frozen cranberries
1/2 cup chopped walnuts

DIRECTIONS:

1.  In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350°F for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Yield: 2 loaves

Submit 1 loaf 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


KP Royal Construction   |   Wildfire Farms   |   Shallow Brook Equestrian Center   |   NGS Dirtworks   |   Bear Essentials   |   White Birch Farm   |   Rodan & Fields


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