The following rules apply to all contests

 Who may enter: The contest at each fair is open to all residents of Connecticut. All entries are judged together regardless of age. Commercial, industrial and professional bakers or anyone selling bakery products for profit are not eligible. The junior baking contest is open to juniors between the age of 9 and 15 years of age as of July 1st. There will be ONE GROUP of both local and state competition.

How to enter: Any resident of Connecticut entering the baking contest at any Association of Connecticut Fairs member fair is automatically entered in the local contest. Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair in the state contest. All entries must be submitted on a disposal plate. All contestants will be subject to the entry rules of each fair.

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 contestants will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will be subject to disqualification. All decisions of the judges are final.

Local contest: The winner of the Baking Contest will receive a blue ribbon from the Association of Connecticut Fairs at each fair and will be eligible to submit their entry at the annual meeting. In the event that 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 contestant.

State Contest: The annual meeting will be held in November of 2007. Entries will be accepted until 12:00 noon only. The secretary of each fair will be responsible for contacting the winner of their respective contest and provide them with information about the meeting and dinner reservations. All entries in the state contest become the property of the Association of Connecticut Fairs. All banquet reservations of the contestants must be made in advance and will not be accepted at the door.

ADULT BAKING CONTEST
The following prizes will be awarded in the state contest held in November.
1st Prize: $40.00 & Trophy
2nd Prize: $35.00 3rd Prize: $30.00 4th Prize: $25.00
5th Prize: $15.00 6th Prize: $12.50 7th Prize: $10.00
8th Prize: $7.50 9th Prize: $5.00 10th Prize: $5.
Six rosette ribbons will be awarded. Honorable mention ribbons and consolation prizes will be awarded.

Adult Contest Recipe
RASPBERRY CHEESE COFFEE CAKE

2 pkgs (2 tbspn dry yeast)   1 cup sugar
1/4 cup warm water             1/2 cup sour cream
1 tspn sugar                         1 tspn vanilla
1/4 cup flour                         1 tbspn salt
1/2 cup dry milk                    3 eggs beaten
1 cup hot water                     6 to 8 cups flour
1/2 cup butter (1 stick)
 Proof yeast in warm water with the 1/4 cup flour and tspn sugar.  Stir and set aside until bubbly, about 15 minutes.  Add the dry milk powder, butter, sugar, salt, vanilla and sour cream to hot water. Stir to dissolve and let cool to lukewarm.
In a larg bowl, combine the milk mixture, the proofed yeast and the beaten eggs. Add the flour, 1 cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out ontl a lightly floured board. Scrape the bowl and add the bits to the dough. Lightly oil the bowl and set aside.
Knead the dough, adding only enough flour to prevent sticking. Dough should be moderately soft and smooth and elastic. Turn into oiled bowl and turn to oil all surfaces of the dough. Cover with plastic wrap and clean towel and set aside in warm draft free place until it doubles in bulk. About 1 to 1 1/2 hours.
Punch down the dough and divide into three pieces and let rest. Cover for 10 minutes. Roll out into 9"x12" rectangles. Spread your cheese filling lengthwise down the center third of each rectangle, then smooth 1/3 of the raspberry jam over the cheese. Cut strips about 3/4' to 1' down each side of the filling out of the edges of the dough. Fold about an inch over the ends of the dough to contain it. Then fold the strips at an angle across the filling alternately from side to side (mock braid). Allow to double in bulk for about one hour.

CHEESE FILLING
12 oz pkg cream cheese
3/4 cup sugar
3/4 cup flour
1 egg, beaten
Zest of one orange
About 2/3 of a cup raspberry jam
Let cream cheese come to room temperature. Mix cheese, sugar, flour, egg and orange zest together with an electric beater until very smooth. Refrigerate until smooth.
Preheat oven to 350 degrees and bake between 25 to 30 minutes until golden brown. Cool on rack and drizzle glaze. One cup confectionary sugar moistened with orange juice until thin enough to make glaze.

JUNIOR BAKING CONTEST
The following prizes will be awarded in the state contest held in November.
1st Prize: $15.00 & Rosette    5th Prize: $5.00 & Rosette
2nd Prize: $12.50 & Rosette   6th Prize: $5.00 & Rosette
3rd Prize: $10.00 & Rosette   7th Prize: $5.00 & Rosette
4th Prize: $7.50 & Rosette      8th Prize: $5.00 & Rosette

Contest Committee
Annette Hamilton, Chairperson PO Box 115 South Woodstock, CT 06267 860.974.0307
Nancy Dennis 135 Webster Ridge Berlin, CT 06037 860.828.4317
Joy Blackmar PO Box 115 South Woodstock, CT 06267 860.928.0886

JUNIOR CONTEST RULES
Juniors: The Junior Baking Contest will be open to juniors between the ages of nine (9) and fifteen (15) years of age as of July 1st. There will be one group for both local and state competition. Please refer to the general rules of contest for further information.

Fair Secretaries: A first place blue rosette 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. The secretary of each fair must contact the winner from that fair and provide information about the time and place of the state contest and awards banquet.

State Contest Judging: The state contest judging will take place at the annual meeting of the Association of Connecticut Fairs in November 2006. Entries will be accepted until 12:00 noon only. All decisions of the judges are final. The winning entry at each fair will be accepted for state contest judging and each local fair winner must be prepared to go on to the state contest.

Junior Contest Recipe
Pecan Pie Cookies
Cookie Dough
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

PECAN FILLING
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup heavy whipped cream
1 teaspoon vanilla

COOKIES
Preheat oven to 350 degrees. In large bowl, beat at medium speed, until creamy, brown sugar, butter, egg and vanilla. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4" balls. Place them 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

PECAN FILLING
Combine chopped pecans, brown sugar and heavy cream and vanilla in a small bowl; fill each cookie with 1 rounded teaspoon of filling.
BAKE
Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute before removing from cookie sheet.
Enter 7 of your best cookies, enjoy the rest.
Makes 3 dozen cookies.

2007 STATE TWO CRUSTED APPLE PIE CONTEST
Sponsored by the Association of Connecticut Fairs
RULES OF CONTEST

WHO MAY ENTER: The contest at each fair is open to all residents of Connecticut: men, women, or juniors. If entered by juniors, they will be considered adults. Commercial Industrial or Professional Bakers, Home Economists, anyone selling bakery products are not eligible to enter.

HOW TO ENTER: Any resident of Connecticut entering the Apple Pie Contest at any fair belonging to the Association of Connecticut Fairs is automatically competing in the local contest. Contestants may enter the contest in as many fairs as they wish UNTIL they win first prize. They then will represent that Fair in the State Contest. Contestants will be subject to the entry rules at the Local Fairs.

JUDGING CRITERIA:
Overall Appearance........40
Crust.....................10
Flavor....................20
Texture...................10

RULES:

1. A 9" Two Crusted Pie
2. Submit a 3x5 card with recipe, your name & address printed
3. No Pre-made or mix will be allowed.
4. Main ingredient must be apples. However, pies may include other fruits or ingredients.
5. Pies become the property of the Association of Connecticut Fairs (Please use a non-returnable baking dish.)

The Association of Connecticut Fairs will furnish score sheets to each fair and the contestant will receive these sheetsat the end of the event. ALL DECISIONS OF THE JUDGES WILL BE FINAL!!!

LOCAL CONTEST: The winner of the contest will receive a blue ribbon from the Association of Connecticut Fairs at each fair and will be eligible to submit their entry at the Annual Meeting of the Association. In the event a fair receives only one entry to the contest and that entry is worthy of the first prize, the Association ribbon must be awarded to the contestant.

STATE CONTEST: The annual meeting will be held in November 2007. Entries will be accepted until 12:00 noon - no later. THE SECRETARY OF EACH FAIR MUST CONTACT THE WINNER FROM THAT FAIR AND SUPPLY INFORMATION ABOUT DINNER RESERVATIONS, TIME AND PLACE OF ANNUAL MEETING.

APPLE PIE CONTEST
(The following prizes are to be awarded at the State Contest in November.)
1st Prize - $40.00 2nd Prize - $35.00 3rd Prize - $30.00
4th Prize - $25.00 5th Prize - $15.00 6th Prize - $12.50
7th Prize - $10.00 8th Prize - $7.50 Next 2 Prizes - $5/each
Six Rosette Ribbons will be awarded.
Honorable Mention Ribbons and Consolation Prizes will also be awarded.

TWO CRUSTED APPLE PIE CONTEST COMMITTEE
Rosemarie Naples, Chairperson; 153 Bear Rock Road; Durham, CT 06422; (860) 349-3016
Mildred Bell; 600 Allen Avenue; Meriden, CT 06450; (203) 237-1694
Diane and Robert Richard; 518 West Street; Guilford, CT 06437; (203) 457-1168
Mary Wilson; 6 Riched Lane; Uncasville, CT 06382; (860) 848-8872