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Recipes 2018
NOTE: If you do not see the Recipe or information you are looking for here, please check the individual department section. If you still do not see the information, please contact the Director or Committee.
2018 CT State Grange Baking Contest:
Cross Bones Cookies
Open to Grange members, children and grandchildren of members and Junior Grange members. The contest is for Cross Bones Cookies. Submit seven (7) on a plate. Put your name and Grange on the back of the plate.

Judging for the baking contest is held in the Subordinate Grange with the winners baking again for the State Judging.


Cross Bones Cookies - yield 4 dozen

Ingredients:
1 Cup shortening
2-1/2 Cups flour
1 Cup peanut butter
1-1/2 tsp. baking soda
1 Cup brown sugar
1 tsp. baking powder
1 Cup sugar
1/2 tsp. salt
2 well-beaten eggs
1 pound chocolate kisses.

Sift flour, baking soda, baking powder and salt into bowl and set aside. Cream shortening and peanut butter together; gradually add brown sugar and sugar and cream well. Stir in flour mixture and mix thoroughly. Chill 1 hour or overnight. Form into 1 inch balls and place on greased baking sheet. Flatten with greased fork making a crisscross pattern. Bake in 375? degree oven for 10-12 minutes. Place one chocolate kiss on cookie while still hot.


Lillian Merrill Baking Contest:
The Lillian Merrill Baking Contest was formerly held at the Connecticut Agricultural Fair and is sponsored by Bethlehem Grange #121 in memory of their member Lillian Merrill.

This contest is now a part of the Bethlehem Fair. For more information, please visit the Bethlehem Fair website at www.bethlehemfair.com.


2017 - Connecticut Association of Fairs
Adult Baking Contest: CINNAMON SWIRL BREAD
INGREDIENTS:

DOUGH
3 cups King Arthur Unbleached All-Purpose Flour
1/4 cup potato flakes
1/4 cup non-fat dry milk
1 1/4 teaspoons salt
1/2 teaspoon cinnamon
3 tablespoons sugar
2 1/2 teaspoons instant yeast
4 tablespoons butter
1 cup lukewarm water

FILLING

1/4 cup sugar
1 1/2 teaspoons cinnamon
1/4 cup raisins, chopped
2 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water

STREUSEL TOPPING
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup King Arthur Unbleached All-Purpose Flour

DIRECTIONS
In a large mixing bowl, combine all of the dough ingredients, mixing until the dough begins to come away from the sides of the bowl.

Transfer the dough to a lightly oiled work surface; knead for 3 minutes, allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set aside to rise for 1 to 1 1/2 hours; it’ll be puffy, if not doubled in bulk.

Transfer the dough to a lightly oiled work surface, and shape it into a long thin rectangle, about 16” x8”.

To make the filling, combine the sugar, cinnamon, raisins, and flour.

Brush the dough with some of the egg/water, and pat the filling onto the dough. Beginning with a short edge, roll the dough into a log. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 9” x 5” loaf pan.

Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it’s crowned about 1” over the rim of the pan. Towards the end of the rising time, preheat the oven to 350 degrees F.

In a small bowl, combine the streusel ingredients, cutting in the butter until the mixture is crumbly.

Brush the loaf with the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.

Bake the bread for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly.

Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off.

Submit on foil-covered cardboard no larger than one inch from loaf.

*******

Each year The Association of Connecticut Fairs sponsors baking contests open to the public at participating member fairs. There are separate contests for Junior and Adult divisions, each with a specific recipe. A Two-Crusted Apple Pie Baking contest is also held.

WHO MAY ENTER: The contest at each participating member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible. Divisions: Juniors (ages 7 to 15 as of July 1st) and Adult.

HOW TO ENTER: Any Connecticut resident entering a contest at any participating member fair is automatically entered and competing 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 at the state baking contest. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the member fairs are not responsible for the return of plates, trays or containers.

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 contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualification. All decisions of the judges are final.

LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of first prize, that entry must be awarded the first place ribbon.

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 11:00 a.m. on the day of the judging (contact your local fair or visit www.ctagfairs.org for the date and location). Contest winners are announced at the Fall Meeting. Each fair is responsible for contacting their contest winner and providing them with information. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations nor does the Association of Connecticut Fairs cover the costs of attending the awards banquet. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.

For more information and complete rules please visit the Connecticut Asociation of Fairs website at www.ctfairs.org.


2017 - Connecticut Association of Fairs
Junior Baking Contest: Iced Oatmeal Applesauce Cookies
INGREDIENTS:

Cookies:
4 tablespoons unsalted butter
1 cup light-brown sugar
½ cup granulated sugar
1 large egg
½ cup unsweetened applesauce
1½ cup old-fashioned rolled oats
1¼ cup King Arthur Flour all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 cup raisins

Icing:
1¾ cup confectioners' sugar
3 tablespoons pure maple syrup
3 tablespoons water

DIRECTIONS:

Preheat oven to 350 degrees F.

Put butter and sugars in a large mixing bowl. Mix until combined.

Add egg and applesauce, mix until well blended, 2 to 3 minutes.

Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Submit 6 cookies on a white paper plate.

*******

Each year The Association of Connecticut Fairs sponsors baking contests open to the public at participating member fairs. There are separate contests for Junior and Adult divisions, each with a specific recipe. A Two-Crusted Apple Pie Baking contest is also held.

WHO MAY ENTER: The contest at each participating member fair is open to all men, women and juniors who are residents of Connecticut. Commercial, industrial or professional bakers are not eligible. Divisions: Juniors (ages 7 to 15 as of July 1st) and Adult.

HOW TO ENTER: Any Connecticut resident entering a contest at any participating member fair is automatically entered and competing 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 at the state baking contest. Please submit entries to both the local and state contest on disposable plates. The Association of Connecticut Fairs and the member fairs are not responsible for the return of plates, trays or containers.

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 contestant will receive these sheets at the end of the contest. Additions, deletions or substitutions in the recipe are not permitted and will result in disqualification. All decisions of the judges are final.

LOCAL CONTEST: The winner of the local contest will receive a blue ribbon from the Association of Connecticut Fairs and will then become eligible to submit their entry at the state contest. In the event that only one entry is received at the local contest and that entry is worthy of first prize, that entry must be awarded the first place ribbon.

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 11:00 a.m. on the day of the judging (contact your local fair or visit www.ctagfairs.org for the date and location). Contest winners are announced at the Fall Meeting. Each fair is responsible for contacting their contest winner and providing them with information. The Association of Connecticut Fairs does not contact individual fairs or contest winners in regards to contest and banquet reservations nor does the Association of Connecticut Fairs cover the costs of attending the awards banquet. NO BANQUET RESERVATIONS FOR CONTEST WINNERS WILL BE ACCEPTED AT THE DOOR.

For more information and complete rules please visit the Connecticut Asociation of Fairs website at www.ctfairs.org.

 
     
     
       
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