2015 KING ARTHUR FLOUR BAKING
CONTEST
DATE: July 28th
TIME: Deliver between 4 and 7 PM. Judging after 7pm
LOCATION AT FAIR GROUNDS: Bolton Hall
OPEN TO: Junior/ Youth- (Ages TBD by Fair) Adults- (Ages TBD by Fair)
ADULT CATEGORY KING ARTHUR FLOUR PRIZES:
1st place: $75 gift certificate to the Baker’s Catalogue/
kingarthurflour.com
2nd place: $50 gift certificate to the Baker’s Catalogue/
kingarthurflour.com
3rd place: King Arthur Flour Whole Grain Baking Cookbook
JUNIOR / YOUTH CATEGORY KING ARTHUR FLOUR PRIZES:
1st place: $50 gift certificate to the Baker’s Catalogue/
kingarthurflour.com
2nd place: $25 gift certificate to the Baker’s Catalogue/
kingarthurflour.com
3rd place: King Arthur Flour Mini Loaf Pan
RULES:
1. Pre-entry determined by fair, sample entry form provided by King
Arthur Flour (see below).
2. Exhibitor must bring the opened bag of King Arthur Flour or submit
a UPC label from the flour bag when he/she submits the entry.
3. Contestant must follow the designated recipe (or follow
determined category and use own recipe)
 For the junior/ youth entry the recipe must be used exactly as it
appears in this document below
 For the Adult entry the recipe must be used exactly as it
appears in this document below
4. An entry form must accompany the entry (entry form developed
by fair or use the form provided below).
5. Must provide a legible recipe, if applicable, with the entry,
preferably typed.
6. All entries must be submitted on a disposable container for judging
(specify size and/ or number of baked items).
7. Suggested criteria for baked good:
Taste 50 points
Overall Appearance + Creativity 25 points
Texture 25 points
TOTAL 100 points
8. Failure to follow the rules may result in disqualification.
ENTRY FORM KING ARTHUR FLOUR BAKING CONTEST ENTRY FORM KING ARTHUR FLOUR
ENTRY FORM KING ARTHUR FLOUR BAKING CONTEST
Name:
__________________________________________________________
______________________________________
Mailing Address:
__________________________________________________________
____________________________
Telephone number:
_______________________________________________
Check the one that applies: youth ☐ adult ☐ other ☐
Send to or submit with entry (decided by fair committee)
**EXAMPLE if required prior to date of contest: This entry
must be received no later than Friday July 27 at the
_________________ or postmarked by Wednesday July 25. **
Contest Recipes:
Adult:
Classic Cinnamon-Nut Coffee Ring
This cinnamon streusel coffeecake is a tender, crumbly butter cake shot through with whorls
and chunks of cinnamon-sugar.
Cake:
5 tablespoons (2 1/2 ounces) butter, or 5 tablespoons (2 ounces) butter-flavored shortening
1/3 cup (2 3/8 ounces) vegetable oil
1 cup (7 ounces) sugar
3 large eggs
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 1/4 cups (9 1/2 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) sour cream (light or regular, or substitute yogurt)
Filling:
1/2 cup (2 ounces) chopped walnuts or pecans
1/2 cup (3 ounces) chocolate chips (optional)
1/2 cup (3 1/2 ounces) sugar
1/2 cup (2 1/4 ounces) unbleached all-purpose flour
1 teaspoon cinnamon
3 tablespoons (1 1/2 ounces) butter, melted
Preheat the oven to 350°F.
For the cake
In a medium-sized mixing bowl, beat together the butter, oil, and sugar until fluffy. Add the
eggs one at a time, beating well after each addition. Add the salt and flavorings and beat until
evenly incorporated.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add the flour
mixture to the butter-egg mixture alternately with the sour cream, mixing on slow speed just
until blended.
For the filling
In a small mixing bowl, combine the nuts, chocolate chips, sugar, flour, cinnamon, and butter.
Spoon half of the cake batter into a lightly greased 9- or 10-inch tube or bundt-style pan.
Smooth the batter to level it and sprinkle on two thirds of the filling. Top with the remaining
batter and sprinkle with the remaining filling. Bake the cake for 45 to 55 minutes, until a cake
tester inserted in the center comes out clean. The smaller (9-inch) pan will take the longer time
to bake. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn out onto
a wire rack. Cool it completely, then sprinkle with confectioners’ sugar before serving, if
desired.
Child:
Basic Drop Cookies
Drop cookies (the kind you can mix up, drop from a spoon onto a cookie sheet and bake right
away) are an instant gratification kind of cookie, the kind kids are most likely to make
themselves when the spirit moves them. These require the least fussing and can be dropped in
traditional small blobs or in giant ones to make those huge creations that are the current rage.
This drop cookie version will make three dozen 3 1/2 to 4-inch large cookies or five dozen 2
1/2 to 3-inch smaller cookies.
1 cup (2 sticks) butter
3/4 cup white sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Stone Ground Whole Wheat Flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
Preheat your oven to 375°F.
Mixing the Dough: Cream the butter and sugar together until light. Add the vanilla and eggs and
beat until the mixture becomes fluffy.
When you cream butter for cookies (or cakes, for that matter), it may seem at the beginning as
if you’re just mashing it flat. But if you persevere, you’ll notice that it begins to get fluffy. What
you’re really doing is beating air into it. As you add the sugar, the mixture will become even
fluffier, evidence of more air. And when the eggs are finally beaten in, the fluffiness created by
those air bubbles is at its peak. That’s why this part of baking is so important. The more air
bubbles you can beat in at this stage of baking, the more air bubbles there are to expand in the
heat of the oven. Baking powder or soda can do part of the work of leavening, but the air
bubbles you can get into a dough manually make the difference between a good and superlative
final product. Thoroughly combine the flours, salt, baking powder and baking soda. Add about
1 cup of this mixture to the butter mixture. Blend in the milk and then the remaining dry
ingredients.
Baking: Drop the dough from a teaspoon or tablespoon (depending on whether you want small
or large cookies) onto a lightly greased cookie sheet and bake from 10 minutes (small cookies)
to 14 minutes (large cookies) or until the edges are beginning to brown.
Storing: In cool, dry weather, cookies will keep for several days (if they aren’t eaten) in a cookie
jar or crock. Hot and humid weather will make any cookies wilt so if you’re not going to eat
them immediately, put them in an airtight plastic bag after they’ve cooled. You can even pop
them in the freezer since they freeze beautifully. To thaw frozen cookies, remove them from
their wrapping so moisture won’t condense on them as they come back to room temperature.
BAKING CONTEST PRIZES FROM KING ARTHUR FLOUR
Adult Category
1st place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
2nd place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
3rd place: King Arthur Flour Whole Grain Baking Cookbook
Junior/ Youth Category
1st place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
2nd place: $25 gift certificate to the Baker’s Catalogue/ kingarthurflour.com
3rd place: King Arthur Flour Mini Loaf Pan
All winners will also receive a gorgeous ribbon