Wolcott Lions Agricultural Society, Inc. 2019 Rev 01

P.O. Box 6063, Wolcott, CT 06716

Tel. (203) 879-LIONS Email info@wolcottfair.com

King Arthur Flour Baking Contest 2019 ADULT & JUNIOR RECIPES

Adult: Blueberry Buckle Coffeecake Junior: Coconut & White Chocolate Brownies

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 15, 2019 from 10:00AM – 7:00PM. 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 1st 2nd 3rd

Adult $40 Baker’s

Catalogue gift certificate

$25 Baker’s Catalogue gift

certificate

King Arthur Flour Baker’s Companion

Cookbook

Junior $40 Baker’s

Catalogue gift certificate

$25 Baker’s Catalogue gift

certificate

King Arthur Flour Baker’s Companion

Cookbook

-------------------- 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 15, 2019 from 10:00AM – 7:00PM **

Form and King Arthur Flour bag or the UPC label from the bag must accompany entry.

Wolcott Lions Agricultural Society, Inc. 2019 Rev 01

P.O. Box 6063, Wolcott, CT 06716

Tel. (203) 879-LIONS Email info@wolcottfair.com

King Arthur Adult Baking Contest Blueberry Buckle Coffeecake

Streusel

1/3 cup sugar ½ cup King Arthur Unbleached All-Purpose 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. 2013 Rev 01

P.O. Box 6063, Wolcott, CT 06716

Tel. (203) 879-LIONS Email info@wolcottfair.com

King Arthur Junior Baking Contest

COCONUT AND WHITE CHOCOLATE BROWNIES

Ingredients: • 3/4 cup (12 tablespoon) butter, melted • 1 1/2 cups brown sugar, lightly packed • 2 large eggs • 2 teaspoons vanilla extract • 1/2 teaspoon salt • 1 3/4 cups King Arthur Unbleached All-Purpose Flour • 2 teaspoons baking powder • 1 1/2 cups white chocolate chunks or chips • 1 cup dried cranberries • 1 cup coconut flakes, divided

INSTRUCTIONS

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. To ensure that the bars release from the pan without sticking, line your greased pan with parchment paper, and grease the parchment.

2. Combine the butter and sugar in a medium-sized bowl, stirring until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla and salt.

4. Combine the flour and baking powder. Add these dry ingredients to the butter-sugar mixture, stirring to combine.

5. Fold in the chocolate, cranberries, and half the coconut flakes.

6. Spread the mixture evenly into the prepared pan, sprinkling the remaining coconut evenly over the top.

7. Bake the bars for 25 to 30 minutes, until they're golden brown on the edges and top.

8. Remove the bars from the oven and allow them to cool in the pan before cutting and serving.

9. Yield: about 2 dozen 2" squares.

Enter 12 bars on a paper plate along with the King Arthur entry form and an empty King Arthur flour bag or UPC label