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
Appearance |
25 |
Size, shape |
5 |
Lightness |
5 |
Tenderness |
10 |
Color |
5 |
Moisture Content |
5 |
Texture |
10 |
Flavor and smell |
35 |
TOTAL POINTS |
100 |
A Champion Achievement Award Set of Baking Tools
will be given in Division K: Baked Goods
for a youth exhibitior from Classes 100 and 200 by the Alton Block Family in memory of Marilyn Block.
A Champion Achievement Award Set of Baking Tools
will be given in Division K: Baked Goods
to the top adult exhibitor from Classes 300 and 400 by the Alton Block Family in memory of Marilyn Block.
Class 1: Bread and Rolls: Present bread exhibits as half-loaf of bread
Lot: | |
1. | Bread, Graham |
2. | Bread, Oatmeal |
3. | Bread, Raisin |
4. | Bread, Rye |
5. | Bread, White |
6. | Bread, Whole wheat |
7. | Cinnamon |
8. | Dinner Rolls, present 3 |
9. | Hamburger buns, present 3 |
10. | Sourdough |
11. | Special: cheese, onion, etc. |
12. | Fruit addition |
13. | Vegetable |
14. | Herb |
15. | French |
16. | Croissants |
17. | Scones |
18. | Any other not listed, labeled |
Class 2: Sweet Yeast Breads
Lot: | |
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 |
27. | Dougnuts, plain |
28. | Doughnuts, raised |
29. | Any other not listed, labeled |
Class 3: Quick Bread: Present a small loaf or half of a large loaf
Lot: | |
30. | Baking powder biscuits, 2 |
31. | Bread, Banana |
32. | Bread, Corn |
33. | Bread, Date |
34. | Muffins, cereal, 3 |
35. | Muffins, plain, 3 |
36. | Bread, nut |
37. | Bread, Zucchini |
38. | Bread, Apple |
39. | Bread, Lemon Poppy Seed |
40. | Bread, Pumpkin |
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
Lot: | |
51. | Angel Food |
52. | Apple |
53. | Bundt |
54. | Chiffon |
55. | Milk Chocolate |
56. | Chocolate |
57. | Cupcakes, chocolate, 4 |
58. | Cupcakes, other, 4 |
59. | Devil’s Food |
60. | Ginger |
61. | Gingerbread |
62. | Jelly roll |
63. | Marble |
64. | Spice |
65. | Sponge |
66. | White |
67. | White with fruit or nut addition |
68. | Yellow |
69. | Bundt, white |
70. | Bundt, dark |
71. | Vegetable, such as carrot, etc. |
72. | Any other not listed, labeled |
Class 5: Cookie: Present three (3) of each item
Lot: | |
73. | Cereal (ex. cornflakes) |
74. | Chocolate Chip |
75. | Chocolate Rerigerator |
76. | Drop, no bake |
77. | Fruit or Nut Drop |
78. | Fruit or Nut Refrigerator |
79. | Ginger |
80. | Ginger Drop |
81. | Oatmeal Drop |
82. | Peanut Butter |
83. | Rolled, dark |
84. | Rolled, fruit |
85. | Rolled, white |
86. | Spritz |
87. | Sugar |
88. | White Drop |
89. | White Refrigerator |
90. | Chocolate Drop |
91. | Whole Grain |
92. | Filled cookie |
93. | Macaroon |
94. | Molasses |
95. | Snickerdoodle |
96. | Any other, not listed, labeled |
Class 6: FARM BUREAU SWEEPSTAKES
- Entry must consist of 4 different kinds of Cakes and an entry of Honey Apple Cake for a total of 5 entries. Please use any cake from Class 4.
- You must follow the recipe below to submit for this entry.
- Please exhibit a 4″ square of each entry.
- 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.
HONEY APPLE CAKE
2 ¼ cup flour, divided
1 tsp. baking soda
½ cup chopped walnuts
1 tsp. cinnamon
½ tsp. salt
¼ tsp. cloves
1 cup seedless raisins
½ cup butter
1 cup honey
1 egg
1 cup applesauce
Sift 2 cup flour with soda, salt and spices. Mix remaining flour with nuts and raisins. Cream butter and honey then beat in egg. Add the sifted flour mixture and applesauce alternately ending with applesauce. Fold in raisin/nut mixture. Spread in a greased 9X13 pan. Bake at 350 degrees for 35 minutes.
Class 7: Cookie Jar Special
- Exhibit in a container decorated by the exhibitor
- 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 PREMIUMS
1st: 2nd: 3rd:: $2.500 $2.25 $2.00 Class 22: KING ARTHUR CONTESTS
- Lot 214a: Adult (19 and older)
Lot 214b: Youth (18 and under)Prizes: Adult and Youth1st: Ribbon and $30.00 gift certificate to Baker’s Catalogue/kingarthurflour.com 2nd: Ribbon and King Arthur Flour Baker’s Companion Cookbook 3rd: Ribbon and King Arthur Flour Standard Bread Loaf Pan
Entry Requirements:
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 become 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