King Arthur Flour Baking Contest! August 9, 2013 LOCATION AT LEBANON COUNTRY FAIR GROUNDS

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1 King Arthur Flour Baking Contest! August 9, 2013 LOCATION AT LEBANON COUNTRY FAIR GROUNDS Open to : Junior/ Youth - Ages 8 17 Adult - Ages King Arthur Flour Prizes: Adult Category 1 st place: $75 gift certificate to the Baker s Catalogue/ kingarthurflour.com 2 nd place: $50 gift certificate to the Baker s Catalogue/ kingarthurflour.com 3 rd place: King Arthur Flour Logo Muffin Pan Junior/ Youth Category 1 st place: $50 gift certificate to the Baker s Catalogue/ kingarthurflour.com 2 nd place: $25 gift certificate to the Baker s Catalogue/ kingarthurflour.com 3 rd place: King Arthur Flour Logo Bread Loaf Pan All winners will also receive a gorgeous ribbon Rules: 1. Pre- entry form is required (see below) and is due as follows: received by Monday August 5, Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry. 3. Entry must follow the designated recipe a. For the junior entry the recipe for On ~ the ~ Fence Brownies must be used exactly as it appears. b. For the Adult entry the recipe for Classic Cinnamon ~ Nut Coffee Ring must be used exactly as it appears.

2 4. An entry form must accompany the entry. 5. All entries must be submitted on a white paper plate for judging. 6 On ~ the ~ Fence Brownies (6 servings) (Junior) or Entire Classic Cinnamon ~ Nut Coffee Ring (Adult). 6. Judging will be based on the following criteria: a. Flavor 50 points b. Overall Appearance or creativity 25 points c. Texture 25 points TOTAL 100 points 7. Failure to follow the rules may result in disqualification. 8. All exhibit- building entries must be in the Exhibition Building Thursday August 8, 2013 between 3:00pm and 7:00pm OR Friday August 9, 2013 between 8:00am and noon. 9. EXHIBITS MAY NOT BE REMOVED BEFORE 7:00PM SUNDAY August 11, 2013 cut here and return the form below ENTRY FORM KING ARTHUR FLOUR BAKING CONTEST Name: Mailing Address: E- mail Address Telephone number: Check the one that applies: Adult or Junior This entry must be received no later than Monday August 5, Mail your entry form to: Rita Lataille 83 Gates Rd Lebanon, CT Or your entry form to:

3 Yield: Two dozen 2- inch brownies 1 cup (2 sticks) unsalted butter 2 ¼ cups sugar 1 ¼ cups Dutch process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 1 ½ cups unbleached all purpose flour 1 cup chopped walnuts 1 cup chocolate chips On ~ the ~ Fence Brownies First: Preheat your oven to 350 F. Lightly grease a 9 x 13-inch pan. In a medium sized microwave safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it s hot (110 F to 120 F), but not bubbling: it will become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring until smooth. Then add the flour and nuts and chips, again stirring until smooth. Spoon the batter into the prepared pan. Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edge and in the center. Remove them from the oven and cool on a rack before cutting and serving.

4 Classic Cinnamon ~ Nut Coffee Ring Cake 5 tablespoons butter 1/3 cup vegetable oil 1 cup sugar 3 large eggs 1 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons vanilla extract 2 ¼ cups unbleached all purpose flour 2 teaspoons baking powder ½ teaspoon baking soda 1 cup sour cream Filling ½ cup chopped walnuts ½ cup chocolate chips ½ cup sugar ½ cup unbleached all purpose flour 1 teaspoon cinnamon 3 tablespoons butter, melted First: Preheat your oven to 350 F. For the Cake: In a medium sized mixing bowl, beat together the butter, oil, and sugar until fluffy. Add the eggs one at a time, beating well after each addition. Add the salt and flavorings and beat until evenly incorporated.

5 In a separate bowl, whisk together the flour, baking powder, and baking soda. Add the flour mixture to the butter-egg mixture alternately with the sour cream, mixing on slow speed just until blended. For the Filling In a small bowl, combine the nuts, chocolate chips, sugar, flour, cinnamon, and butter. Spoon half of the cake batter into a lightly greased 9 or 10 inch tube or bundt style pan. Smooth the batter to level it and sprinkle on two thirds of the filling. Top with the remaining batter and sprinkle with the remaining filling. Bake the cake for 45 to 55 minutes, until a cake tester inserted in the center comes out clean. The smaller (9 inch) pan will take the longer time to bake. Remove the cake from the oven and let cool in the pan for 15 minutes. Turn out onto a wire rack.

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