Groups 100, 200, 300, 400, 500, 600, 700 & 800 may enter this division
Superintendents: Ann Pierce, Deb Nisbit, Helen Pierce and Liz Wirt
All exhibits must be on a 7″ paper plate and covered with a fitted
Ziploc bag, or the entry will not be accepted!
General Scorecard for Baked Goods
|Flavor and smell||
Class 1: Bread and Rolls: Present bread exhibits as half-loaf of bread
|6.||Bread, Whole wheat|
|8.||Dinner Rolls, present 3|
|9.||Hamburger buns, present 3|
|11.||Special: cheese, onion, etc.|
|18.||Any other not listed, labeled|
Class 2: Sweet Yeast Breads
|19.||Caramel rolls, 2|
|20.||Cinnamon rolls, 2|
|21.||Coffee cake, 4″ sqare|
|22.||Sweet rolls, 2|
|23.||Tea ring, 1/4|
|24.||Cinnamon swirl bread|
|25.||Bundt type coffee cake|
|26.||Fruit or nut addition|
|29.||Any other not listed, labeled|
Class 3: Quick Bread: Present a small loaf or half of a large loaf
|30.||Baking powder biscuits, 2|
|34.||Muffins, cereal, 3|
|35.||Muffins, plain, 3|
|39.||Bread, Lemon Poppy Seed|
|41.||Gingerbread, 4″ square|
|42.||Bread, fruit or nut|
|43..||Plain batter coffeecake, 4″ square|
|44.||Plain batter coffee cake with fruit or nut addition, 4″ square|
|45.||Muffins, Bran 3|
|46.||Muffins, Blueberry, 3|
|47.||Muffins, Cornbread, 3|
|48.||Muffins, Poppyseed, 3|
|49.||Muffins, other, not specified, 3|
|50.||Any other not listed, labeled, 3|
Class 4: Cakes, unfrosted. Present a 4″ square of cake
|57.||Cupcakes, chocolate, 4|
|58.||Cupcakes, other, 4|
|67.||White with fruit or nut addition|
|71.||Vegetable, such as carrot, etc.|
|72.||Any other not listed, labeled|
Class 5: Cookie: Present three (3) of each item
|73.||Cereal (ex. cornflakes)|
|76.||Drop, no bake|
|77.||Fruit or Nut Drop|
|78.||Fruit or Nut Refrigerator|
|96.||Any other, not listed, labeled|
Class 6: FARM BUREAU SWEEPSTAKES
- Entry must consist of 4 different kinds of Breads and an entry of Baked Applesauce Doughnuts for a total of 5 entries. Please use any bread from Class 1, Class 2 or Class 3 for other bread entries. Other class lots that include bread will also be considered.
- You must follow the recipe below to submit for this entry.
- Please exhibit three (3) Baked Applesauce Doughnuts.
- Open to everyone (all age groups).
- Prizes are: 1st – $25.00
2nd – $15.00
3rd – $5.00
- Prizes will be awarded with other open class premium checks.
- The winner will be the person with the highest ribbon points.
BAKED APPLESAUCE DOUGHNUTS
5 tablespoon butter or margarine
1 cup sugar, divided
1 1/2 cup flour
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup applesauce
1 teaspoon cinnamon
5 tablespoon melted butter
Cream butter and 1/2 cup of sugar together until light and fluffy. Beat in egg. In separate bowl, combine flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture alternating with applesauce. Fill greased muffin cups slightly less than half full. Bake at 350 degrees for 20 to 25 minutes. Meanwhile, combine remaining 1/2 cup sugar and cinnamon. When doughnuts are done, remove from muffin cups immediately. Dip doughnuts in melted butter then in the sugar/cinnamon mixture. Makes 12 doughnuts.
Class 7: Cookie Jar Special
- Exhibit in a container decorated by the exhibitor/li>
- Decoration should be related to the type of cookies displayed/exhibited.
- Jar and cookies will be considered in judging.
Lot: 97. One dozen (12) homemade cookies in a container decorated by the exhibitor
Class 8: Bars, unfrosted
Lot: 98. Blonde Brownies 99. Brownies 100. Date 101. Layered 102. Lemon 103. Toffee 104. Unbaked 105. Any other not listed, labeled
Class 9: Pies: Exhibit any size. One piece will be cut out and the rest of the pie may be taken home. No commercially canned filling.
Lot: 106. Apple 107. Blueberry 108. Cherry 109. Peach 110. Pecan 111. Rhubarb 112. Other (no cream pies) 113. Mixed fruit
Class 10: Pie Shell
Lot: 114. Pie Shell – any size
Class 11: Cream Puffs
Lot: 115. Cream puffs, 2
Class 12: Candy – Present three (3) pieces for each exhibit.
Lot: 116. Almond bark 117. Caramel 118. Divinity 119. Fondant 120.. Fudge, white 121. Fudge, chocolate 122. Fudge, other 123. Mints 124. Penuche 125. Nut Goodies 126. Taffy 127. Toffee 128. Peanut Brittle
Class 13: Whole Grain – Present the exhibit with the recipe printed on a card. The nutritional value will be considered.
Lot: 129. Bread 130. Quick Bread 131. Cake 132. Granola 133. Muffins 134. Three rolls 135. Snacks: crackers, nuts or cereal mix
Class 14: Mix-In-A-Jar
Lot: 136. Muffins 137. Cookies 138. Bars 139. Cake 140. Soup 141. Any other not listed, labeled
Class 15: Cakes, decorated
Lot: 142. Anniversary 143. Birthday 144. Non-cake edible 145. Special occasion 146. Wedding
Class 16: Foreign Delicacies – Present the exhibit with the recipe on a card.
Lot: 147. Cookies, 3 148. Danish pastry, half of a loaf 149. Fattigman, 3 150. German Springerle 151. Julekage 152. Kolache 153. Hungarian Coffee Cake 154. Krunkake, 3 155. Lefse 156. Other varieties of bread 157. Rosettes, 3 158. Sandbakkels, 3 159. Stollen, 4″ piece 160. Strudel 161. Laotian traditional 162. Hispanic traditional 163. Any other not listed, labeled
Class 17: Prepared Mixes – Here is an opportunity for everyone to enter, the choice is yours!
Begin with any packaged mix but “doctor” it up to your choosing to fit into one of the following lots.
The finished product should include the directions for preparing the package mix as directed on the package plus the directions for the “doctored up” version.
Lot: 164. Frozen bread, bread 165. Frozen bread, caramel rolls 166. Frozen bread, cinnamon rolls 167. Frozen bread, tea ring 168. Frozen bread, not specified 169. Bars 170. Bundt Cake 171. Cake 172. Coffee cake 173. Cookies 174. Hot roll mix 175. Muffin mix 176. Quick bread mix 177. Streusel mix 178. Sweet roll mix
Class 18: Bread Machine – present 1/2 loaf
Lot: 179. White 180. Wheat 181. Fruit 182. Rye 183. Raisin 184. Graham 185. Oatmeal 186. Sourdough 187. Fruit or vegetable 188. Herb 189. Any other not listed, labeled
Class 19: Honey Baking
Lot: 190. Bars, 3 191. Cake 4″ square 192. Candy, 5 pieces 193. Cookies, 3 194. Quick Bread, small loaf or 1/2 loaf 195. Yeast Bread, small loaf or 1/2 loaf 196. Sweet rolls, 3 197. Any other not listed, labeled
Class 20: Diabetic Baking
Lot: 198. Bars, 3 199. Cake, 4″ square 200. Candy, 5 pieces 201. Cookies, 3 202. Quick Bread, small loaf or 1/2 loaf 203. Yeast Bread, small loaf or 1/2 loaf 204. Sweet rolls, 3 205. Any other not listed, labeled
Class 21: Gluten Free Baking
Lot: 206. Bars, 3 207. Cake, 4″ square 208. Candy, 5 pieces 209. Cookies, 3 210. Quick Bread, small loaf or 1/2 loaf 211. Yeast Bread, small loaf or 1/2 loaf 212. Sweet rolls, 3 213. Any other not listed, labeled
1st: 2nd: 3rd:: $2.500 $2.25 $2.00
Class 22: KING ARTHUR CONTESTS
Lot 214: Sour Cream Chocolate Cake:
1st: Ribbon and $75.00 gift certficate for Baker’s Catalogue/kingarthurflour.com 2nd: Ribbon and $50.00 gift certificate for Baker’s Catalogue/kingarthurflour.com 3rd: Ribbon and King Arthur Flour Logo Canvas Tote Bag
1. Bake your exhibit using King Arthur Flour
2. Limit one entry per person.
3. Present a sample of your exhibit on a 6″ plate.
4. Use no mixes for the batters.
5. This competition is for home bakers.
6. With your pre-baked entry, provide the typed recipe with specific ingredients
and amounts followed by clear directions of your entry
7. Submit King Arthur package, product label, UPC code or receipt of purchase.
8. All recipes entered bec ome the property of King Arthur Flour Co. (King Arthur)
9. By participating, contestants agree that King Arthur may edit, adapt, copyright, publish
and use any or all of the recipes entered. They may also use contestant names
and photos for publicity, promotion, or advertising without compensation.
10. Failure to follow the rules may result in disqualification.
11. Judging Criteria:
Taste 50 points Overall appearance 25 points Texture 25 points TOTAL 100 points