King Arthur Flour Baking Contest
2017 ADULT & JUNIOR RECIPE
Adult: Blueberry
Buckle Coffeecake
Junior: Chocolatey Raspberry Crumb Bars
The only requirements are that you follow the rules using King Arthur Flour and make the cake from scratch.
Rules of Contest:
1. No boxed or canned mixes allowed.
2. Entries must be on a disposable paper plate.
3. Each recipe must be accompanied by an empty King Arthur Flour bag or the UPC label from the bag. King Arthur entry
form is required (see below) and is due with entry.
4. Entries must be received at the fairgrounds on Thursday, August 17, 2017 from 10:00AM – 8:00PM.
5. All rules must be followed – NO EXCEPTIONS. Failure to follow the rules may result in disqualification.
Judging Criteria:
Overall appearance…... 25 points
Following Directions… 10 points
Texture…………………. 15 points
Aroma…………………... 10 points
Flavor…………………… 40 points
TOTAL………………….. 100 points
Prizes:
CATEGORY
Adult
st
nd
1
$75 Baker’s
Catalogue gift
certificate
2
$50 Baker’s
Catalogue gift
certificate
$50.00
$25.00
Junior
3
rd
King Arthur Canvas
Tote Bag
$15.00
-------------------- cut here and return form below -------------------KING ARTHUR FLOUR BAKING CONTEST
ENTRY FORM
NAME:
_________________________________________________________
ADDRESS:
_________________________________________________________
CITY/STATE/ZIP:
_________________________________________________________
TELEPHONE #:
________________________
Check the one that applies:
Adult – 18 & up (
)
Junior – 8 to 17 (
)
** All entries must be received on Thursday August 17, 2017 from 10:00AM – 8:00PM **
-------------------- cut here and return form above --------------------
Wolcott Lions Agricultural Society, Inc.
P.O. Box 6063, Wolcott, CT 06716
Tel. (203) 879-LIONS Email [email protected]
2013 Rev 01
King Arthur Adult Baking Contest
Blueberry Buckle Coffeecake
Streusel
1/3 cup sugar
½ cup King Arthur Unbleached AllPurpose Flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup (4 tablespoons) butter
Cake
2 cups King Arthur Unbleached All-Purpose
Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/4 cup (4 tablespoons) butter
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh or frozen blueberries
Instructions
1. Preheat the oven to 375°F. Lightly grease an 8" square, 9" square, or 9" round cake pan.
If you use an 8" square pan or round pan, make sure it's at least 2" deep.
2. To make the topping: Mix the sugar, flour, cinnamon, and salt in a small bowl. Cut or rub
in the butter with the side of a fork, two knives or your finger tips until it reaches a crumbly
state. Set aside.
3. Blend the flour, baking powder, and salt together in a medium-sized mixing bowl.
4. In a separate bowl, beat together the sugar, butter, egg, and vanilla.
5. Alternately add the milk and the flour mixture to the sugar/butter mixture, ending with flour.
Add blueberries. Stir only enough to blend.
6. Pour the batter into the prepared pan. Sprinkle the topping over the batter.
7. Bake the cake for 40 to 45 minutes, or until a toothpick or knife inserted into the center
comes out clean.
8. Remove the cake from the oven, and set it on a rack to cool for 10 minutes. Transfer to a
serving plate. Loosen the sides with a knife or spatula. Holding the pan in your left hand,
gently tip the cake out onto your right hand, remove the pan, and gently right the cake
onto a serving dish.
9. Yield: about 12 to 16 servings.
Enter cake on a paper plate, along with King Arthur entry form and empty King
Arthur flour bag or UPC label
Wolcott Lions Agricultural Society, Inc.
P.O. Box 6063, Wolcott, CT 06716
Tel. (203) 879-LIONS Email [email protected]
2013 Rev 01
King Arthur Junior Baking Contest
Chocolatey Raspberry Crumb Bars
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups King Arthur All-Purpose Flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/3 cup seedless raspberry jam
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels, divided
1 can (14 ounces) Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
Instructions:
PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.
BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly.
With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan;
reserve remaining mixture.
BAKE for 10 to 12 minutes or until edges are golden brown.
MICROWAVE 1 cup morsels and sweetened condensed milk in medium, uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain
some of their original shape. If necessary, microwave at additional 10- to 15-second
intervals, stirring just until morsels are melted. Spread over hot crust.
STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls
of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
BAKE for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
Enter 12 bars on a paper plate along with the King Arthur entry form and a empty
King Arthur flour bag or UPC label
Wolcott Lions Agricultural Society, Inc.
P.O. Box 6063, Wolcott, CT 06716
Tel. (203) 879-LIONS Email [email protected]
2013 Rev 01