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. 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.

Contact Cathy Lewis for information on the local N. Stonington Fair Contest
@860-514-3295

For the State Contest:
Contest Committee
Laurie M. Skornia - Chairman - 203-974-3283
Diane Richard
baking@ctagfairs.org

Adult Contest Recipe

CREAM CHEESE POUND CAKE

INGREDIENTS:

2 Sticks margarine, softened
1 Stick butter, softened
1 8oz package cream cheese, softened
3 Cups Sugar
3 Cups Flour
6 Eggs
1 1/2 teaspoons vanilla extract
 

DIRECTIONS:
DO NOT PREHEAT OVEN:  Butter and flour two 9 x 5 inch loaf pans
Cream together margarine, butter and cream cheese.  Mix in sugar, one cup at a time.  Mix in flour, one cup at a time.  Blend in eggs, one at a time.  Add vanilla, blending into the batter.  Divide the cake batter between the two loaf pans.

Place in cold oven.  Set oven temperature to 300 degrees.

Bake for 90 minutes.  Check with toothpick in several locations.  If it comes out clean around the outer edges, but sticky in the middle, it's OK.  It will firm as it cools.  Cool 20 minutes before removing from pans.

Submit one cake on a paper plate or covered cardboard for judging.

Overall Appearance ............25 points
Following Directions ...........10 points
Texture................................15 points
Aroma .................................10 points
Flavor .................................40 points
Total ..................................100 points
ALL DECISIONS OF THE JUDGES ARE FINAL

JUNIOR BAKING CONTEST

SNICKERDOODLES

INGREDIENTS:

6 Tablespoons margarine, softened
1 cup sugar
1 Egg
1/2 cup Milk
2 cups sifter all-purpose flour
2 teaspoons baking powder
1 teaspoon ground nutmeg

DIRECTIONS:

Sprinkle:  1/2 cup of sugar and 1 teaspoon ground nutmeg mixed together in bowl.

Preheat oven to 400 degrees.  Grease cookie sheets with margarine.

Cream butter in mixing bowl until light and fluffy.  Gradually beat in sugar.  Beat in egg until well blended.  Stir in milk.  Sift flour with baking powder and nutmeg.  Add all to batter at once and stir until well blended.  Place batter in refrigerator for 30 minutes to chill.  Using a 1 inch in diameter and 3/4 deep ice cream scooper, scoop a level amount of batter and roll in sugar/nutmeg sprinkle or use a tablespoon rounding into a ball while rolling in the sugar/nutmeg sprinkle.
Place on cookie sheet 1 1 /2 to 2 inches apart.  Place in preheated oven for 8-10 minutes.  Remove from cookie sheet while warm and cool on a rack.
Cookie should have a cake texture with a little crisp on the outside from the sugar/nutmeg sprinkle.  Makes 2 dozen.  Submit 8 cookies on a paper plate for judging.

 

Judging Criteria

Overall Appearance ............25 points
Following Directions ...........10 points
Texture................................15 points
Aroma .................................10 points
Flavor .................................40 points
Total ..................................100 points
ALL DECISIONS OF THE JUDGES ARE FINAL

The following prizes are awarded at the state contest:

1st Place $15.00 & Rosette
2nd Place $12.50 & Rosette
3rd Place $10.00 & Rosette
4th Place $7.50 & Rosette
5th Place $5.00 & Rosette
6th Place $5.00 & Rosette
7th Place $5.00 & Rosette
8th Place $5.00 & Rosette

Contest Committee

Laurie M. Skornia - Chairman - 203-974-3283
Diane Richard
baking@ctagfairs.org

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.

2012 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

Laurie M. Skornia - Chairman - 203-974-3283
Diane Richard
baking@ctagfairs.org