STATE BAKING CONTESTS - Wolcott Country Fair

Association of Connecticut FairsSTATE BAKING CONTESTS2019 State Baking Contests RulesEach year The Association of Connecticut Fairs sponsors baking contests open to thepublic at participating member fairs. There are separate contests for Junior and Adultdivisions, each with a specific recipe. A Two-Crusted Apple Pie Baking contest is alsoheld.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 orprofessional bakers are not eligible. Divisions: Juniors (ages 7 to 15 as of July 1st) andAdult.HOW TO ENTER: Any Connecticut resident entering a contest at any participatingmember fair is automatically entered and competing in the local contest. Contestantsmay enter the contest at as many fairs as they wish until they win first prize. They willthen represent that fair at the state baking contest. Please submit entries to both thelocal and state contest on disposable plates. The Association of Connecticut Fairs andthe 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 ofConnecticut Fairs will furnish judges’ score sheets to each fair and the contestant willreceive these sheets at the end of the contest. Additions, deletions or substitutions inthe recipe are not permitted and will result in disqualification. All decisions of the judgesare final.LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from theAssociation of Connecticut Fairs and will then become eligible to submit their entry atthe state contest. In the event that only one entry is received at the local contest andthat 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 Conventionof the Association of Connecticut Fairs. Entries for the state contest are accepted until11:00 a.m. on the day of the judging (contact your local fair or visit www.ctagfairs.org forthe date and location). Contest winners are announced at the Fall Meeting. Each fair isresponsible for contacting their contest winner and providing them with information. TheAssociation of Connecticut Fairs does not contact individual fairs or contest winners inregards to contest and banquet reservations nor does the Association of ConnecticutFairs cover the costs of attending the awards banquet. NO BANQUETRESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.Judging CriteriaOverall appearance . 25 pointsFollowing Directions 10 pointsTexture . 15 pointsAroma . 10 pointsFlavor 40 pointsTOTAL . 100 pointsALL DECISIONS OF THE JUDGES ARE FINAL

Association of Connecticut FairsSTATE ADULT BAKING CONTEST - 2019CINNAMON STAR BREADINGREDIENTS:DOUGH 2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup potato flour or 1/2 cup instant mashed potato flakes1/4 cup Baker's Special Dry Milk or nonfat dry milk3/4 cup 2 to 4 tablespoons lukewarm water, enough to make a soft, smoothdough 1/4 cup (4 tablespoons) unsalted butter, at room temperature1 teaspoon vanilla extract2 teaspoons instant yeast2 tablespoons sugar1 teaspoon saltFILLING 1 large egg, beaten 1/2 cup sugar*1 tablespoon cinnamon or 2 teaspoons Vietnamese cinnamon**or substitute 1/2 cup Cinnamon-Sugar PlusINSTRUCTIONS1.First, measure the flour by gently spooning it into a cup, then sweeping off anyexcess. Next, sift the flour, potato flour, and dry milk through a strainer; this is animportant step to prevent lumps in the dough. (If you're using instant mashed potatoesrather than potato flour you can skip this sifting step.)2.To make the dough: Combine all of the dough ingredients and mix and knead —by hand, mixer, or bread machine — 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 theballs, 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 dougharound the perimeter.6.Roll out a second circle the same size as the first, and place it on top of thefilling-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. Witha bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to theedge, through all the layers.8.Using two hands, pick up two adjacent strips and twist them away from eachother twice so that the top side is facing up again. Repeat with the remaining strips ofdough 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 itrise 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 register200 F on a digital thermometer.13.Remove the loaf from the oven and allow it to cool for about 10 minutes beforeserving. Dust with confectioners' sugar and serve warm or at room temperature.Submit on foil-covered cardboard, no larger than one inch from /contests/bakingcontests

Association of Connecticut FairsSTATE JUNIOR BAKING CONTEST - 2019Pumpkin Apple Crumb MuffinsMuffin Ingredients1 ½ cups King Arthur Flour all-purpose flour1 1/8 cups white sugar2 teaspoons pumpkin pie spice¾ teaspoon baking soda¼ teaspoon salt1 cup (8 oz) 100% pure pumpkin2 eggs2 tablespoons canola oil1 small apple (Macintosh) peeled, cored and finelychoppedCrumb Top Ingredients1/8 cup white sugar¼ teaspoon ground cinnamontablespoon butterDirections:Preheat oven to 350 degreesPlace 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 untilmoistened.Fill baking/muffin cups ¾ full.Crumb Top – Combine sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or forkuntil 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 six muffins on a white paper plate.

Association of Connecticut FairsSTATE TWO CRUSTED APPLE PIE CONTESTCONTEST RULES:1. Each pie must be a 9” (measured at the top inside edge of the dish) Two Crusted Pie,lattice-top excluded.2. Submit a 3”X5” 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 oringredients.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 willnot be returned).JUDGING CRITERIA:Overall Appearance 40 pointsCrust 10 pointsFlavor .40 pointsTexture 10 pointsTotal 100 pointsALL DECISIONS OF THE JUDGES ARE FINALWolcott Lions Agricultural Society, Inc.P.O. Box 6063, Wolcott, CT 06716Tel. (203) 879-LIONS Email info@wolcottfair.com2019 Rev 01

Crumb Top Ingredients 1/8 cup white sugar ¼ teaspoon ground cinnamon tablespoon butter Directions: Preheat oven to 350 degrees 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