The following rules apply to all contests

 Who may enter: The contest at each fair is open to all residents of Connecticut. All entries are judged together regardless of age. Commercial, industrial and professional bakers or anyone selling bakery products for profit are not eligible. The junior baking contest is open to juniors between the age of 9 and 15 years of age as of July 1st. There will be ONE GROUP of both local and state competition.

How to enter: Any resident of Connecticut entering the baking contest at any Association of Connecticut Fairs member fair is automatically entered in the local contest. Contestants may enter the contest at as many fairs as they wish until they win first prize. They will then represent that fair in the state contest. All entries must be submitted on a disposal plate. All contestants will be subject to the entry rules of each fair.

Judging: Judging will be based on appearance, flavor and texture. The Association of Connecticut Fairs will furnish judges score sheets to each fair and the contestants will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will be subject to disqualification. All decisions of the judges are final.

Local contest: The winner of the Baking Contest will receive a blue ribbon from the Association of Connecticut Fairs at each fair and will be eligible to submit their entry at the annual meeting. In the event that a fair only receives only one entry in the contest, and that entry is worthy of first prize, the association rosette must be awarded to that contestant.

State Contest: The annual meeting will be held in November of 2008. Entries will be accepted until 12:00 noon only. The secretary of each fair will be responsible for contacting the winner of their respective contest and provide them with information about the meeting and dinner reservations. All entries in the state contest become the property of the Association of Connecticut Fairs. All banquet reservations of the contestants must be made in advance and will not be accepted at the door.

ADULT BAKING CONTEST
The following prizes will be awarded in the state contest held in November.
1st Prize: $40.00 & Trophy
2nd Prize: $35.00 3rd Prize: $30.00 4th Prize: $25.00
5th Prize: $15.00 6th Prize: $12.50 7th Prize: $10.00
8th Prize: $7.50 9th Prize: $5.00 10th Prize: $5.
Six rosette ribbons will be awarded. Honorable mention ribbons and consolation prizes will be awarded.

Adult Contest Recipe
CRANBERRY CHUTNEY COFFEECAKE

Cranberry Chutney
1/3 cup vinegar
1/4 cup sugar
3/4 cup peeled, diced apple
1/8 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1/2 cup dried cranberries
(Note: only 3/4 cup of the chutney will be used in coffeecake recipe)
Cake
8 tablespoons (1 stick) butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup cranberry chutney (see recipe above)
1/2 cup blanched slivered almonds, toasted (separated)
Glaze
3/4 cup confectioners’ sugar
2 tablespoons milk
1/2 teaspoon almond extract

For the cranberry chutney
Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium
heat. Add apple and return to a boil. Add cinnamon, ginger, allspice,
cloves and dried cranberries. Reduce heat to low. Cook for 25 minutes or
until apples are tender, stirring occasionally. Set aside to cool.
Preheat the oven to 350 degrees
For the cake
In a large bowl, cream together the butter and sugar. Beat in the eggs, buttermilk,
and almond extract. In a separate bowl, mix together the baking
powder, baking soda, flour, and salt. Add all at once to the wet ingredients,
stirring just to blend.
Grease and flour a 9- or 10-inch tube pan. Spoon the batter into the pan.
Spread 3/4 cup of the chutney evenly atop the batter leaving ½ inch between
pan and chutney. Sprinkle half the toasted almonds evenly over the chutney.
Bake the coffeecake for 55 minutes, or until a cake tester inserted in the
center comes out clean. Remove it from the oven. Cool cake 10 minutes and
gently run a knife between pan and cake. Remove outer pan and cool cake
completely. Remove cake from bottom of pan. Cool cake 20 minutes and
gently run knife between pan and cake. Remove cake from pan.
For the Glaze
While the cake is cooling, make the glaze by mixing confectioners’ sugar,
milk, and almond extract. Drizzle the glaze over cake. Sprinkle remaining
toasted almonds over the cake.
Note: Please check www.ctfairs.org for updated recipe information,
recipe demonstrations and to keep in touch with other contest bakers.

JUNIOR BAKING CONTEST
The following prizes will be awarded in the state contest held in November.
1st Prize: $15.00 & Rosette    5th Prize: $5.00 & Rosette
2nd Prize: $12.50 & Rosette   6th Prize: $5.00 & Rosette
3rd Prize: $10.00 & Rosette   7th Prize: $5.00 & Rosette
4th Prize: $7.50 & Rosette      8th Prize: $5.00 & Rosette

Contest Committee
Annette Hamilton, Chairperson PO Box 115 South Woodstock, CT 06267 860.974.0307
Nancy Dennis 135 Webster Ridge Berlin, CT 06037 860.828.4317
Joy Blackmar PO Box 115 South Woodstock, CT 06267 860.928.0886

JUNIOR CONTEST RULES
Juniors: The Junior Baking Contest will be open to juniors between the ages of nine (9) and fifteen (15) years of age as of July 1st. There will be one group for both local and state competition. Please refer to the general rules of contest for further information.

Fair Secretaries: A first place blue rosette ribbon will be awarded to the winning entry. In the event the first place winner will not compete at the state contest, the second place winner will be allowed to represent the fair. The secretary of each fair must contact the winner from that fair and provide information about the time and place of the state contest and awards banquet.

State Contest Judging: The state contest judging will take place at the annual meeting of the Association of Connecticut Fairs in November 2008. Entries will be accepted until 12:00 noon only. All decisions of the judges are final. The winning entry at each fair will be accepted for state contest judging and each local fair winner must be prepared to go on to the state contest.

Junior Contest Recipe

ALMOND GLAZED SUGAR COOKIES
RECIPE
1 cup butter, softened
3/4 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
GLAZE
1 1/2 cups powdered sugar
1 teaspoon almond extract
4 to 5 teaspoons water
Slicked almonds
PREHEAT oven to 400 degrees.
Combine butter, sugar and almond extract in a large mixer
bowl. Beat at medium speed, scraping bowl often, until creamy
(1 to 2 minutes). Reduce speed to low; add all remaining cookie
ingredients. Beat until well mixed (1 to 2 minutes).
Roll dough into 1 inch balls, place 2 inches apart on cookie sheet.
Flatten balls to 1/4 inch thickness with bottom of butter glass dipped
in sugar.
BAKE
Bake for 7 to 9 minutes or until edges are very lightly browned. Cool
1 minute; remove from cookie sheet. Cool completely.

GLAZE
Stir together all ingredients in a small bowl with a wire whisk.
Decorate cooled cookies with glaze and sliced almonds. Glaze
sets up quickly so frost and decorate only a few cookies at a time.
Makes 3 1/2 dozen cookies.
Enter 10 of your best cookies for judging. Enjoy the rest!

2010 STATE TWO CRUSTED APPLE PIE CONTEST
Sponsored by the Association of Connecticut Fairs
RULES OF CONTEST

WHO MAY ENTER: The contest at each fair is open to all residents of Connecticut: men, women, or juniors. If entered by juniors, they will be considered adults. Commercial, Industrial or Professional Bakers are not eligible to enter.

HOW TO ENTER: Any resident of Connecticut entering the Apple Pie Contest at any fair belonging to the Association of Connecticut Fairs is automatically competing in the local contest. Contestants may enter the contest in as many fairs as they wish UNTIL they win first prize. They then will represent that Fair in the State Contest. Contestants will be subject to the entry rules at the Local Fairs.

JUDGING CRITERIA:
Overall Appearance........40
Crust.............................10
Flavor............................20
Texture..........................10

RULES:

1. A 9" Two Crusted Pie
2. Submit a 3x5 card with recipe, your name & address printed
3. No Pre-made or pie mixes will be allowed.
4. Main ingredient must be apples. However, pies may include other fruits or ingredients.
5. Pies become the property of the Association of Connecticut Fairs (Please use a non-returnable baking dish.)

The Association of Connecticut Fairs will furnish score sheets to each fair and the contestant will receive these sheets at the end of the event. ALL DECISIONS OF THE JUDGES WILL BE FINAL!!!

LOCAL CONTEST: The winner of the contest will receive a blue ribbon from the Association of Connecticut Fairs at each fair and will be eligible to submit their entry at the Annual Meeting of the Association. In the event a fair receives only one entry to the contest and that entry is worthy of the first prize, the Association ribbon must be awarded to the contestant.

STATE CONTEST: The State contest is held as part of the Fall Meeting and Convention of the Association of Connecticut Fairs.  Entries for the state contest are accepted until 12:00 noon on the day of the contest (contact your local fair or visit www.ctfairs.org for the date and location).  Contest winners are announced during the banquet on the day of the contest.  Each fair is responsible for contacting their contest winner and providing information about the state contest.  The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations.
  NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.

APPLE PIE CONTEST
(The following prizes are to be awarded at the State Contest in November.)
1st Prize - $40.00 2nd Prize - $35.00 3rd Prize - $30.00
4th Prize - $25.00 5th Prize - $15.00 6th Prize - $12.50
7th Prize - $10.00 8th Prize - $7.50 Next 2 Prizes - $5/each
Six Rosette Ribbons will be awarded.
Honorable Mention Ribbons and Consolation Prizes will also be awarded.

TWO CRUSTED APPLE PIE CONTEST COMMITTEE
Tom Wilt...Chairman  89R Hellgate Road  Durham, CT 06422  860.349.3237
Mildred Bell; 600 Allen Avenue; Meriden, CT 06450; (203) 237-1694
Diane and Robert Richard; 518 West Street; Guilford, CT 06437; (203) 457-1168
Mary Wilson; 6 Riched Lane; Uncasville, CT 06382; (860) 848-8872
Josephine Wilt...89R Hellgate Road Durham, CT 06422 860.349.3237