King Arthur Flour Baking Contest

RULES

King Arthur Flour Baking Contest

Contest Hosted and Judged by the Broad Brook Grange

 

Entries must be dropped off Saturday, August 30, 2014

between 10 :00 am and 3 :00 pm

 

Open to: Juniors - Ages 8 - 17 Adults - Ages 18 and up

Fair Prizes:

Adult:            First Place = $75 gift certificate to the Baker’s Catalogue / kingarthurflour.com

Second = $50 gift certificate to the Baker’s Catalogue /                        kingarthurflour.com

Third = King Arthur Flour Baker’s Companion Cookbook

 

Junior: First Place = $50 gift certificate to the Baker’s Catalogue /                 kingarthurflour.com

 Second = $25 gift certificate to the Baker’s Catalogue /     kingarthurflour.com

 Third = King Arthur Flour Cookie Companion Cookbook

In addition, all winners receive a beautiful ribbon

Rules: One entry per person.

Entry forms will be provided at the fairgrounds. All entries must be dropped off at the Fairgrounds between 10:00am and 3:00pm, Saturday, August 30, 2014

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.

Entry must follow the designated recipe.

For the ADULT entry the recipe for American-Style Vanilla Biscotti must be used exactly as it appears in the premium book.

For the JUNIOR entry the recipe for Basic Whole Grain Cookies must be used exactly as it appears in the premium book.

Please bring your entry to the fair on a plate, covered with plastic wrap. Please bring the empty King Arthur Flour bag or label.

Judging will be based on the following criteria:

Flavor                                50 points

Overall Appearance        25 points

Texture                              25 points

TOTAL                             100 points

 

 

2014 King Arthur Flour Baking Contest

 

Adult Category: American-Style Vanilla Biscotti

 

This recipe includes optional chips, nuts, and/or dried fruit. The choice is up to you--be creative and wow the judges! For the contest, please bring one dozen biscotti on a disposable plate, wrapped in plastic. Please bring the label from the King Arthur Flour bag as proof of purchase.

 

    6 tablespoons unsalted butter

    2/3 cup sugar

    2 teaspoons vanilla extract

    1/2 teaspoon salt

    1 1/2 teaspoons baking powder

    2 large eggs

    2 cups King Arthur Unbleached All-Purpose Flour

    2 cups chips, nuts, and/or dried fruit, optional

    Coarse white sparkling sugar, for sprinkling on top, optional

 

Directions

 

1) Preheat oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13 inches) baking sheet.

2) In medium bowl (or bowl of electric mixer), beat butter, sugar, vanilla, salt, and baking powder until  mixture is smooth and creamy.

3) Beat in eggs;  batter may look slightly curdled. At low speed of your mixer, add flour, stirring until smooth; dough will be sticky. Stir in add-ins, if using.

4) Plop dough onto  prepared baking sheet. Divide it in half, and shape it into two 9 1/2 x 2-inch logs, about 3/4 inch tall. Straighten logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.

5) Bake dough for 25 minutes. Remove from oven.

6) Using spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover sides as well as the top. (Softening the crust just this little bit will make slicing biscotti much easier.) Reduce oven temperature to 325°F.

7) Wait 5 minutes, then use sharp chef's knife or serrated knife to cut log crosswise into 1/2 to 3/4-inch slices. As you're slicing, be sure to cut straight up and down, perpendicular to pan; if you cut unevenly, biscotti may be thicker at top than bottom, and they'll topple over during their second bake.

8) Set biscotti on edge on prepared baking sheet. Return biscotti to oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece, but they'll continue to dry out as they cool.

9) Remove biscotti from oven, and transfer them to rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Yield: 30 to 40 biscotti, depending on size.

 

Basic Whole-Grain Cookies

           

This recipe includes optional chips, nuts, and/or dried fruit. The choice is up to you--be creative and wow the judges! Note that the cookie dough needs to chill in the fridge before being baked. For the contest, please bring one dozen cookies on a disposable plate, wrapped in plastic. Please bring the label from the King Arthur Flour bag as proof of purchase.

 

    1/2 cup butter

    1/3 cup + 1 tablespoon granulated sugar

    1/3 cup brown sugar, light or dark, packed

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    1/2 teaspoon baking powder

    1 teaspoon vanilla extract

    1 large egg

    3/4 cup King Arthur 100% White Whole Wheat Flour or Traditional Whole Wheat Flour

    3/4 cup quick rolled oats

    2 tablespoons orange juice, optional

    2 cups chips, nuts, and/or dried fruit, optional

 

Directions

 

1) Beat together butter, sugars, salt, baking soda, baking powder and vanilla until well combined.

2) Add egg, beating till smooth. Scrape sides of bowl, and beat again till smooth.

3) Add flour and oats, beating to combine.

4a) If you're making cookies using chips, nuts, etc., beat in orange juice, then add-ins.

4b) If you're making plain cookies, without add-ins, omit orange juice.

5) Cover cookie dough, and refrigerate two to three hours, or overnight.

6) When you're ready to bake, preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

7) Drop the cookies by the spoonful (about a 1-inch ball) onto prepared baking sheets, spacing them about 2 inches apart.

8) Bake cookies for 13 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For softer cookies, reduce baking time by about 2 minutes.

9) Remove cookies from oven, and cool right on baking sheets.

Yield: about 5 dozen small cookies (with 2 cups add-ins).

 

 

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joann tyler,
Aug 7, 2014, 7:45 AM
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