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 2008. 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
CARDAMOM & CHERRY BRAIDED BREAD

1/4 cup Dried Cherries
2 tablespoons Water
1 pkg. Active Dry Yeast (1 tablespoon)
2 3/4 cups All-Purpose Flour, divided
3/4 tsp. Ground Cardamom
3/4 cup Milk
4 tablespoons Butter
1/3 cup Sugar
1/2 tsp. Salt
1 Egg, Slightly Beaten
Milk
Dusting Sugar Crystals

 

Cut dried cherries in half, similar to the size of a raisin, and place in a bowl with water and set aside.

In a large mixing bowl, combine yeast, 3/4 cup of flour and cardamom.

Heat together milk, butter, sugar and salt just until warm, stirring occasionally to melt butter.  Cool to approximately 110 degrees.  Add to dry mixture in mixing bowl; add egg.  Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl constantly.  Beat at high speed for 3 minutes.

By hand, stir enough of the remaining flour to the above mixture to make a soft dough.  Turn out onto lightly floured surface; knead till smooth and elastic, 5 to 8 minutes.  Gently knead in strained cherries until incorporated throughout the dough, 1 to 2 minutes.  Place in lightly greased bowl, cover and keep covered with moist cloth until doubled in bulk.  Approximately 1 1/4 hours.

Punch down and turn out onto lightly floured surface.  Divide dough into thirds and form into balls.  Let rest 10 minutes.  Roll each ball into 16" long ropes.

Line up the three ropes on parchment paper lined cookie sheet and braid loosely.  Pinch ends and tuck under.  Cover, let rise 30 minutes until almost doubled in size.

Brush lightly with milk.  Do not soak or allow milk to get on parchment paper.  Sprinkle with dusting sugar crystals.  Bake at 375 degrees for 20-25 minutes until golden brown.
 

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 2008. 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
CINNAMON - CRUMB BLUEBERRY COFFEE CAKE

2 1/2 cups all purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2/3 cup brown sugar
1 1/4 cup sugar
2 tablespoons butter, melted
3/4 cup buttermilk
1 1/4 cups fresh blueberries
1/2 cup applesauce
1 tablespoon confectioners' sugar
Fresh fruit & mint (optional)
 

PREHEAT oven to 350 degrees.  Coat an 8 inch spring form pan with cooking spray.

In a bowl, mix 2 cups flour, baking powder, baking soda and salt.  In a separate large bowl, combine next 5 ingredients.  Stir in flour mixture; pour into pan.  Mix remaining flour and cinnamon; stir in brown sugar and butter until crumbs form.  Sprinkle 1/2 the crumb mixture over the batter; sprinkle 1/2 cup blueberries on top.  Repeat with remaining crumbs and 1/4 cup blueberries.

BAKE for 1 hour or until toothpick inserted into center comes out clean.  Cool in pan for 45 minutes; remove from pan to rack.  Top with remaining 1/4 cup blueberries and sprinkle with confectioners' sugar.  Garnish with fresh fruit and mint.

Enter 1 whole coffee cake.

2009 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 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 pie mixes 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 sheets at 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 State contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs.  Entries for the state contest are accepted until 12:00 noon on the day of the contest (contact your local fair or visit www.ctfairs.org for the date and location).  Contest winners are announced during the banquet on the day of the contest.  Each fair is responsible for contacting their contest winner and providing information about the state contest.  The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations.
  NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.

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
Tom Wilt...Chairman  89R Hellgate Road  Durham, CT 06422  860.349.3237
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
Josephine Wilt...89R Hellgate Road Durham, CT 06422 860.349.3237