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| 2008
- Applesauce Medley Quick Bread |
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2 Cups all purpose flour
1/2 Cup solid vegetable shortening
2 tsp. baking powder
1 Cup sugar
1/2 tsp. baking soda
2 large eggs
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. cinnamon
1 Cup unsweetened applesauce
1/2 tsp. nutmeg
1 Cup raisins
1/2 Cup coarsely chopped walnuts
Preheat oven to 350 degrees. Generously grease 3 baby loaf pans. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Wisk to blend thoroughly. In bowl of electric mixer, combine shortening and sugar. Beat on high speed until light and fluffy. Beat in eggs, one at a time. Blend in vanilla. With mixer on low speed, sprinkle in dry ingredients, alternating with applesauce. Beat until well moistened. Stir in raisins and walnuts. Pour into prepared pans and bake for approximately 50 min., covering the loaves with aluminum foil, if necessary, during the last 10 min. to prevent overbrowning. When wooden pick inserted into the center comes out clean, transfer breads to cooling rack. Let stand for 10 min., then turn out. Cool completely before slicing.
• Contest open only to Grange members, their children, grandchildren and Junior Grangers.
Subordinate winner competes at State Judging. State prize money and ribbons.
Submit
1 Applesauce Medley Quick Bread labeled with
Name, Grange, and Grange Number.
If a Junior entry, label with Name, Grange
and Age.
Check
with your Subordinate W.A. Committee to find
out when your Grange’s judging will
be held and enter! The first place winners
from each Subordinate (Community) Grange will
bake again to compete for the top prize at
the Let's
Celebrate Day to be held at Goodwill Grange
on July 26th. |
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2008
- Lillian Merrill Baking Contest |
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The Lillian Merrill Baking Contest was formerly held at the Connecticut Agricultural Fair and
is sponsored by Bethlehem Grange #121 in memory of their former 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. |
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2008
- Connecticut Association of Fairs
Adult Baking Contest: Coconut Layer Cake |
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1 large egg plus 5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups (9 ounces) cake flour, sifted
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12
pieces, softened, but still cool
1 cup sweetened shredded coconut
Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans with parchment paper lining the bottom. Beat egg whites and whole egg with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined. Combine flour, sugar, baking powder, and salt in bowl of mixer. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter, 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, (about 45 seconds). With mixer still running, add remaining 1 cup liquid in steady stream (about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. Divide batter between cake pans. Bake on lower rack until deep golden brown and toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool in pans about 10 minutes. Remove and cool. Make filling and frosting.
Filling:
¼ Cup Lemon Juice
½ Cup Sugar
3 large Egg Yolks
4 TBSP Cold Unsalted Butter cut into 1” Pieces
Combine lemon juice, sugar and egg yolks, whisk until smooth. Cook over medium heat, stirring constantly with a wooden spoon until mixture begins to thicken. Reduce heat and cook on low for an additional 3 to 4 minutes stirring continuously. Remove from heat and strain into a glass bowl. Add butter and whisk until melted. Cool completely before spreading.
Frosting:
1 cup milk
3 1/2 TBS P Flour
2 sticks butter
1 cup sugar
1 tsp coconut extract
Cook milk and flour until thick, stirring constantly. Cool. Cream butter with sugar and add extract. Add the cooled milk mixture and beat until light and fluffy.
Spread filling and a layer of frosting between layers and finish frosting cake. Sprinkle top with coconut.
For more information including contest rules, please visit the Connecticut Asociation of Fairs website at www.ctfairs.org. |
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2008
- Connecticut Association of Fairs
Junior Baking Contest: Raspberry Jelly Roll |
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3/4 cup sugar
4 eggs
1 teaspoon vanilla
3/4 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Other ingredients
confectioners sugar for dusting
One 10 oz jar Polaners All Fruit spreadable raspberry
Preheat oven to 375 degrees. Use a 10 1/2” X 15 1/2” X 1” baking sheet.
Grease the baking sheet lightly then line the bottom with a long strip of waxed paper that extends over the ends of the pan. Also grease the wax paper and dust with flour. Have all ingredients at room temperature.
Sift sugar. Beat until light 4 egg yolks and add sugar gradually. Beat until creamy then add vanilla and mix well. Sift before measuring all purpose flour. Re-sift with baking powder and salt. Gradually add the
flour mixture to the egg mixture, beat until smooth. Whip 4 eggs whites until stiff but not dry. Lightly fold them into the cake batter. Pour batter into the pan so it covers the entire pan evenly.
Bake for about 12 minutes. Loosen the edges as soon as the cake comes out of the oven. Reverse the pan onto a clean towel that has been dusted with some confectioners sugar. Immediately peel off paper. Trim any crusty edges and roll the unfilled cake while it is hot with the towel.
Place the cake, still wrapped in the towel on a rack to cool. When the cake is cool it is ready to fill. Unroll the cake and fill it with the raspberry filling spreading filling evenly over the entire cake and roll it again using the towel. When the cake is filled and rolled, place it on a serving plate with loose edges down. Lightly dust the cake with confectioners sugar to enhance appearance.
Submit one whole 8” cake for judging.
For more information including contest rules, please visit the Connecticut Asociation of Fairs website at www.ctfairs.org. |
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