CLASS K – Cookery

Superintendent: Susan Currier • Telephone: 873-3049

Registration & Entries to Arrive Thursday, August 23, 2007

6:00 p.m. - 8:30 p.m.

entry forms

(For State Baking  Contest, see details here)

Rosette for:

Superintendent's Award

Judge's Award

Best of Show Award

Prizes

1st 2nd 3rd
$4.00 $3.00 $2.00
  1. Pie - Any Variety
  2. Quick Breads
  3. Cookies Any Variety (Plate of 6)
  4. Yeast Breads
  5. Cake - Any Variety
  6. Muffins - Plate of 6
  7. Decorated Cake Brownies, Plate of 6
  8. Rolls, Plate of 6
  9. Brownies, Plate of 6

Judging will be based on appearance, flavor and texture.

Junior Cookery

Prizes

1st 2nd 3rd
$3.00 $2.00 $1.00
  1. Plate of Three Baking Powder Biscuits
  2. Plate of Three Muffins, Any Kind Pie
  3. Candy
  4. Plate of Three Rolled Cookies
  5. Decorated Cake
  6. Cake, Any Variety
  7. Loaf of Quick bread or Cake
  8. Plate of Three Dropped Cookies
  9. Candy, Six Pieces

King Arthur Flour Baking Contest

King Arthur Flour Logo

Open To:

Juniors- Ages 8-17

Adults- Ages 18 and up

Rules:

  1. Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he or she submits the entry.
  2. Entry must follow the designated recipe
    1. For the Junior entry the recipe for "King Arthur Four's Favorite Chip Cookies" must be used exactly as it appears below.
    2. For the Adult entry the recipe for "Classic 100% Whole Wheat Bread" exactly as it appears below.
  3. An entry form must accompany the entry.
  4. All entries must be submitted on a disposable container for judging.
  5. Judging will be based on the following criteria, for a total of 100 points:
    1. Flavor- 50 points
    2. Overall Appearance- 25 points
    3. Texture- 25 points
  6. Failure to follow the rules may result in disqualification.

Baking Contest Prizes From King Arthur Flour

Adult Category:

Junior Category:

All winners will also receive a gorgeous ribbon!

CLASSIC 100% WHOLE WHEAT BREAD

(Adult Contest Recipe)

Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it is crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

Yield: 1 loaf, 16 slices.

Nutrition per serving (1 slice, 51g): 150 cal, 3.5g fat, 5g protein, 24g total carbohydrate, 5g sugar, 3g dietary fiber, 0mg cholesterol, 200mg sodium.

KING ARTHUR FLOUR’S FAVORITE CHIP COOKIES

Junior Content Recipe

Cream butter and sugars, then beat in eggs and vanilla. Grind oats in a blender or food processor until they’ve turned to a coarse powder; add to sugar mixture along with flour, baking powder, baking soda, salt, chips and nuts.

Drop cookies by the teaspoonful onto ungreased baking sheets or parchment. Bake in a preheated 375°F oven for approximately 10 -12 minutes, or until cookies are lightly browned. Makes about 6 dozen cookies

entry forms