Tricia Lutkus Carol Wyman
(603) 520-7159 (603) 476-2690
- Entries: Accepted Friday evening between 3:30 and 7:45 PM. in the Vegetable Building. Judging begins at 8:00 PM; entries will not be accepted once judging begins
- We are not able to supply plates or containers for your entries. Please bring your own.
- Submit 1/2 dozen plus one of your entry with the exception of the following: cakes, breads, and pies.
- We accept perishable items; however, please let us know if your item require refrigeration.
- All entries must be homemade; no packaged mixes or dough may be used.
- Each baker may only enter one item per category.
- We cannot accept entries from commercial and professional bakers/bakeries. Thank you for understanding.
- Ribbons and entries not being auctioned may be picked up on Monday 5:00 - 6:00 PM. Vehicles will not be allowed on the grounds Monday until 6:00 PM. Please note: Ribbons and prizes will not be mailed. Please plan accordingly.
AUCTION: Monday at 3:30 PM. Please come and support our bakers and all of their hard work! Baked goods will be auctioned with their plate/pan, so please plan accordingly as we do not supply paltes or containers. Recipient of the proceeds will be selected and announced closer to the Fair..
1. KING ARTHUR FLOUR (KAF): King Arthur Flour has graciously agreed to sponsor our KAF recipe bake-off competition for Adults, Teens and Juniors with wonderful prizes. . Competition instructions are included in this section. Recipes and additional informational information can be found on the King Arthur Flour website:
2. BACK-TO-BASICS: Bake your favorite Yeast Bread recipe.l Thhis catefory will be sponsored by the Baked Goods Deparmtne.
3. JONATHAN BEEDE HOUSE B&B: Located in Center Sandwich, the B&B is sponsoring a prize for the Best Apple Pie for Adults, Teens, and Juniors.
4. STRATHAVEN B&B: Located in North Sandwich, the B&B will be sponsoring a prize for the best Coffee Cake for Adults, Teens, and Juniors.
5. KELLERHAUS: Located in Weirs Beach, Kellerhaus is sponsoingr a prize for our Homemade Candy category for Adults, Teens and Juniors.
6. YUM YUM SHOP: Located in Wolfeboro, the Yum Yum Shop is sponsoring our Specially-Decorated Cake catefory for Adults, Teens, and Juniors.
7. Cider Bellies: Located at Moulton Farm in Meredith, Cider Bellies is sponsoring our NEW Home Made Donut category.
(Unless otherwise noted)
ADULT: 1st: $5.00 2nd: $4.00 3rd: $3.00
TEENS: (Ages 13-19) 1st: $4.00 2nd: $3.00 3rd: $2.00
JUNIORS: (Ages 12 and under) 1st: $3.00 2nd: $2.00 3rd: $1.00
1. King Arthur Flour’ Baking Cmpeition (Sponsored by KAF)
2. Back to Basics: Yeast Bread (sponsored by Baked Goods Department)
3. Gourmet Cake (Sponsored by Love Bites) 1st: $6 2nd: $5 3rd: $4
4. Specially Decorated Cake (Sponsored by Love Bites) 1st: $6 2nd: $5 3rd: $4
5. Apple Pie (Sponsored by Jonathan Beede House B&B)
6. Coffee Cake (Sponsored by Strathaven B&B)
7. Homemade Candy (Sponsored by Kellerhaus)
8. Home made Donuts (Sponsored by Cider Bellies)
16. One Crust PPies
17. Quick Bread
18. Rolled Cookies
12. Crisps & Cobblers
20. Squares and Bars
14. Dropped Cookies
21. Two Crust Pie
15. Frosted Cake
22. Yeast Rolls
23. Homemade Granola
HAPPY BAKING !!
~ KING ARTHUR FLOUR COMPETITION RECIPES ~
ADULTS and TEEN Competition – ELEGANT ALMOND JAM TARTS
2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 large egg yolks; save the whites for the filling
1/4 cup milk
4 tablespoons butter, softened
1/4 teaspoon salt
3/4 cup sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/4 teaspoon nutmeg
2 large eggs whites (reserved from crust)
1 teaspoon almond emulsion or 3 drops almond oil
1 cup almond flour or ground whole almonds
2 tablespoons jam, any flavor
1 cup glazing sugar or confectioners' sugar
1/4 teaspoon vanilla or almond extract
1 to 2 tablespoons water
Preheat the oven to 375°F. You'll be baking these tarts in two batches in your mini-tart pan (or mini-muffin pan); it doesn't need to be greased.
To make the crust: Whisk together the flour, sugar, and salt. Work in the 1/2 cup cold butter until the mixture is crumbly. Whisk the egg yolks with the 1/4 cup milk, and add to the dough, stirring till cohesive. Divide the dough into 24 pieces (1/2 ounce each). Working with half the pieces at a time, press into the bottom and up the sides of the mini-tart cups. Refrigerate until ready to fill.
To make the filling: Beat together the 4 tablespoons butter, salt, 3/4 cup sugar, flour, and nutmeg. Beat in the egg whites and extract, then stir in the almond flour or ground almonds.
To assemble and bake the tarts: Place 1/4 teaspoon jam into the bottom of each pastry-lined cup. Cover with 1 tablespoon of the filling. Bake the tarts for 15 to 20 minutes, until the tops are lightly browned. Cool slightly before removing from the pan to cool on a rack. Repeat with the remainder of the dough and filling.
To make the glaze: Stir together the glaze ingredients, adding the water a bit at a time to make a medium-thin glaze. Drizzle over the cooled tarts. Tarts may be stored airtight for several days, or frozen for longer storage. Yield: 24 mini tarts.
JUNIOR Competition – BEST OF BREED DOG BISCUITS
Whether or not you have a vegetarian dog, these non-meat biscuits will be snapped up – literally! The recipe comes courtesy of King Arthur friend Elaine Aukstikalnis, who works in a veterinary office; Elaine regularly bakes these biscuits, which have been “vetted by the vet”) to bring to work for “the patients”.
2 cups King Arthur White Whole Wheat Flour
1 cup rolled oats, regular or quick
1 tablespoon dried parsley or 2 tablespoons chopped fresh parsley
1/2 cup Baker’s Special Dry Milk or nonfat dry milk
1/2 teaspoon salt
2 large eggs
1 cup peanut butter, crunchy or smooth
1/2 cup plus 1 tablespoon cold water, enough to make a cohesive dough
1. Preheat oven to 300 degrees F. Lightly grease a couple of baking sheets or line them with
2. Mix together flour, oats, parsley, dried milk and salt
3. Add the eggs and peanut butter, stirring to combine; the mixture will be crumbly\
4. Add enough water to bring the dough together; depending on the season, you may need to add
a bit more (winter) or a bit less (summer).
5. To make biscuits using a dog bone cutter, roll the dough about 1/4” thick and cut or use any
cutter of your choice. Gather and re-roll scraps and continue to cut biscuits until you have
used up all of the dough.
6. To make dog “cookies”, drop dough in walnut-sized balls onto the prepared baking sheets.
Flatten to about 1/4”.
7. Bake the biscuits for about 40-60 minutes, baking smaller cookers for a shorter amount of
time. When finished, the biscuits will be dark golden brown and will be dry and crisp all the
8. Remove from the oven and cool right on the baking sheets.
Yield: approximately 42 large (3-1/2” dog bones) biscuits or 60 smaller (round) cookies