KING ARTHUR FLOUR BAKING CONTEST
1stPlace: $75. Gift Certificate to the Baker’s Catalogue/Kingarthurflour.com
2nd Place: $50. Gift Certificate to the Baker’s Catalogue/Kingarthurflour.com
3rd Place: 9”x13” Cake and Brownie Pan
1st Place: $50. Gift Certificate to the Baker’s Catalogue/Kingarthurflour.com
2nd Place: $25. Gift Certificate to the Baker’s Catalogue/Kingarthurflour.co
3rd Place: 8” Square Brownie pan
- EXHIBITOR MUST BRING OPENED BAG OF KING ARTHUR FLOUR OR SUBMIT A UPC LABEL FROM THE FLOUR BAG WHEN THEY BRING BAKED GOODS TO THE FAIR.
- Entry must follow the designated recipe. SEE BELOW: NEW FOR 2016
- All entries must be submitted on a covered, disposable plate; 6 baked items per disposable
- Judging is based on the following criteria:
- TASTE: 50 POINTS
- OVERALL APPEARANCE : 25 POINTS
- TEXTURE: 25 POINTS
- TOTAL: 100 POINTS
- 5. Failure to follow the rules may result in disqualification.
KING ARTHUR FLOUR SENIOR RECIPE - POPOVERS
3 large eggs
1 ½ cups whole milk
1 ½ cups unbleached all-purpose flour
½ teaspoon salt
¼ cup unsalted butter, melted
1 teaspoon Herbs De Provence dried mix herbs
Preheat the oven to 450 degrees.
Place all of the ingredients in a blender in the order indicated above. Blend for 30 seconds, stopping midway through to scrape down the sides of the blender. Allow the batter to rest for 15 minutes.
Using solid shortening or a nonstick vegetable oil spray, thoroughly grease 12 muffin cups. Be sure to grease the area around the cups as well as the cups themselves. Fill the cups about two-thirds full with the batter.
Bake for 20 minutes, then reduce the oven to 350 degrees and bake for an additional 10 minutes. Resist the urge to open the oven door at any time during this process.
Remove the baked popovers from the oven, pierce the tops with a knife, and allow them to cool in the pan for 5 minutes.
Then gently turn them out of the pan onto a wire rack.
KING ARTHUR FLOUR JUNIOR RECIPE - ALL-STAR MUFFINS
3 ½ cups unbleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
8 tablespoons (1 stick) butter
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup sour cream
8 ounce bag Heath Bits ‘O Brickle Toffee Bits
Preheat oven to 400 degrees and line 16 muffin cups with paper liner (baking cups).
In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
In a large mixing bowl, cream the butter and sugar together with a mixer until light and fluffy and almost white in color. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition. Add the vanilla and sour cream and mix until incorporated. Add the dry ingredients and mix on low speed just until the batter (dough consistence) is smooth. Fold in by hand the Heath Bits.
Fill muffin cups (I used an ice cream scoop) and bake for 18 to 24 minutes until a toothpick inserted in the center comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)
Enter 6 muffins on a covered disposable plate.