DIVISION N – BAKING
Superintendent - Kim Salitros, 651-257-4470
Entry information for 2008 County Fair.
Entries accepted:
Tuesday, July 29, 9 AM - 1 PM
To save time on entry day, please pre-register by July 24. Your entry
tags will be ready to pick up in Bldg. B when you bring your exhibits. No commercial mixes or fillings may be used.
Exhibitor may make only one entry per lot. Entries will be accepted enclosed in a plastic bag or wrap, and in disposable
containers only. If a product fits into a designated lot, it cannot be entered in the “not specified” lot. Exhibits not conforming
to the size and/or quantity limitations specified will be disqualified.
CLASS 1 — YEAST BREADS (16 yrs. & over)
CLASS 1 A — YEAST BREADS (under 16 yrs.)
Lots below Premium Code B
- White, 1/2 loaf
- Whole wheat, 1/2 loaf
- Foreign, 1/2 loaf
- Dinner rolls, plate of 4
- Cinnamon rolls, plate of 4
- Caramel rolls, plate of 4
- Tea Rings, coffee braids
- Not specified, handmade bread
- Machine bread, white, 1/2 loaf
- Machine bread, wheat, 1/2 loaf
- Not specified, machine bread, 1/2 loaf
Top place Yeast Bread Exhibitors will receive special awards donated by RED STAR Yeast.
CLASS 2 — QUICK BREADS (16 yrs. & over)
CLASS 2A — QUICK BREADS (under 16 yrs.)
Lots below Premium Code B
- Banana bread, 1/2 loaf
- Other fruit bread, 1/2 loaf
- Zucchini bread, 1/2 loaf
- Pumpkin bread, 1/2 loaf
- Other vegetable bread, 1/2 loaf
- Coffee cake, 1/2 loaf
- Blueberry muffins, plate of 4
- Bran muffins, plate of 4
- Other muffins, plate of 4
- Cake donuts, plate of 4
- Not specified
CLASS 3 — CAKES (16 yrs. and over)
CLASS 3A — CAKES (under 16 yrs)
No box mixes allowed, enter cakes top side up.
No frostings allowed.
Lots below Premium Code B
- Angel Food or chiffon, 1/2 cake
- Light Bundt, 1/2 cake
- Dark Bundt, 1/2 cake
- White or yellow, 1/2 cake
- Chocolate, 1/2 cake
- Spice, 1/2 cake
- Vegetable (carrot, pumpkin, etc.) 1/2 cake
- Not specified cake, 1/2 cake
- Chocolate cupcakes, plate of 4
- Not specified, cupcakes, plate of 4
CLASS 4 — COOKIES & BARS, (16 yrs. and over)
CLASS 4A — COOKIES & BARS, (under 16 years)
Entry size: Plate of 4 cookies or bars no frosting or icing allowed
Lots below Premium Code B
- Brownie
- Layered bar
- Lemon bars
- Not specified, bar
- Chocolate chip cookie
- Light drop cookie
- Dark drop cookie
- Peanut butter cookie
- Oatmeal cookie
- Shape & Bake cookie
- Shape, flatten & bake cookie
- Ginger or molasses cookie
- Sugar cookie
- Filled Cookie
- Not specified, cookie
CLASS 5 — FESTIVE (16 yrs. and over)
CLASS 5A — FESTIVE (under 16 yrs.)
Lots 1 - 4 judged on decoration only
Lots below Premium Code A
- Decorated cake, (artificial base may be used)
Lots below Premium Code B
- Decorated cookies, plate of 4
- Decorated cupcakes, plate of 4
- Not specified, decorated item
- Fudge, 4 pieces
- Not specified, candy, 4 pieces
CLASS 6 — PIES (16 yrs. & over)
CLASS 6A — PIES (under 16 yrs.)
Bake in disposable pie pan. No filling that requires refrigeration allowed. No commercial fillings allowed.
Lots below Premium Code A
- Apple
- Blueberry
- Not specified
CLASS 7— RECIPE CHALLENGE
Try your hand at baking this recipe!
Please follow the recipe exactly as printed (no additions or substitutions) and enter a plate of 4 cookies.
Great Scots Cookies
1 cup sugar
3/4 cup butter
2 beaten eggs
1-1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 teaspoon baking soda
1/3 cup milk
1-1/2 cups oatmeal
5 oz. butterschotch chips
5 oz. chocolate chips
1 cup raisins
1 cup chopped walnuts
Cream sugar and butter together. Add eggs and mix together. Combine dry ingredients into a bowl. Alternately add dry ingredients and milk to the egg/sugar/butter mixture.
Mix well. Add chips, raisins and nuts. Mix well. Form into 1 inch balls, flatten and bake 12 - 14 minutes at 350 degrees.
Lots below Premium Code B
- Ages 8 and under
- Ages 9 to 13
- Ages 14 to 19
- Ages 20 to 39
- Ages 40 to 59
- Ages 60 and over
GRAND and RESERVE CHAMPION Ribbons will be awarded to worthy exhibits.
Premium Codes:
| Placing: |
1st |
2nd |
3rd |
4th |
5th |
6th |
| A |
$5.00 |
$4.00 |
$3.00 |
$2.00 |
$1.00 |
$0.50 |
| B |
$2.00 |
$1.75 |
$1.50 |
$1.25 |
$1.00 |
$0.50 |
|
