King Arthur Flour 2016 - The North Haverhill Fair

2016 KING ARTHUR FLOUR BAKING CONTEST Date & Drop Off Times : July 27, 2016 8:00 – 10:00 am or 3:00 – 6:00 pm Drop Off Location: Stoddard Arts and Crafts Building Judging: 10 am Thursday, July 28, 2016 OPEN TO: Junior/ Youth Ages 6 to 16 Adults Ages 17 and up. ADULT CATEGORY KING ARTHUR FLOUR PRIZES: 1st place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 2nd place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 3rd place: King Arthur Flour 9”x13” Cake and Brownie Pan JUNIOR / YOUTH CATEGORY KING ARTHUR FLOUR PRIZES: 1st place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 2nd place: $25 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 3rd place: King Arthur Flour 8” Square Brownie Pan RULES: 1. Entry form is required (see below) and is due when entries are brought to the fair by the July 27th deadline. 2. 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. 3. Contestant must follow the designated recipe 4. For the Junior entry the recipe for the King Arthur Flour Crazy Blondie Brownies must be used exactly as it appears in the premium book and on the North Haverhill Fair website. 5. For the Adult entry the recipe for King Arthur Flour Chocolate Peppermint Dips must be used exactly as it appears in the premium book and on the North Haverhill Fair website. 6. All entries must be submitted on a disposable container for judging a. Entry size: Juniors -­‐ 12 brownies b. Entry size: Adults -­‐ 12 cookies 7. Judging will be based on the following criteria: • Flavor 50 points • Overall Appearance 25 points • Texture 25 points Total: 100 points 8. Failure to follow the rules may result in disqualification. 2016 KING ARTHUR FLOUR BAKING CONTEST ENTRY FORM KING ARTHUR FLOUR BAKING CONTEST Name: _________________________________________________________________________________________ Mailing Address: _____________________________________________________________________________ _________________________________________________________________________________________________ Telephone number: _________________________________________________________________________ Email Address: ______________________________________________________________________________ Exhibitor Number: ______ Check the one that applies: Youth (6-­‐16) Adult (17 & up) Dark Chocolate Peppermint Dips If you like peppermint patty candies, you’ll enjoy these cookies. Cookies 1.
3/4 (12 tablespoons) unsalted butter 2.
1/2 cup brown sugar 3.
1/2 cup granulated sugar 4.
1 large egg 5.
2 teaspoons peppermint extract, or 1/4 teaspoon peppermint oil (or to taste) 6.
1 1/2 cups King Arthur Unbleached All-­‐Purpose Flour 7.
1/2 cup King Arthur Triple Cocoa Blend or Dutch-­‐
process cocoa 8.
1 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate chips 9.
Filling 2 cups confectioners sugar 2 tablespoons softened butter 2 tablespoons half & half (fat-­‐free is fine)* *Substitute the liquid of your choice, if, desired, adding just enough to make a spreadable filling. Coating 1 cup chopped semisweet or bittersweet chocolate Directions 1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. 2. To make the cookies: In a medium bowl, beat together the butter and sugars. 3. Add the egg, beating well and scraping the bottom and sides of the bowl. 4. Add the peppermint, beating to combine. 5. Add the flour, cocoa, baking soda, and salt, beating to combine. Taste the dough; add more peppermint, if desired. 6. Stir in the chocolate chips. 7. dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart. A slightly heaped teaspoon cookie scoop works well here. Since these cookies are dark-­‐colored, it's difficult to tell when they're done. We suggest you bake 2 or 3 cookies alone first, before baking a couple of baking sheets' worth. That way, you can make sure you bake them to just the right degree of doneness. 8. Bake the cookies for 10 to 12 minutes (if they're on parchment-­‐lined baking sheets); bake a couple of minutes less if they're on dark sheets without parchment. Remove them from the oven, and transfer them to a rack to cool. If they're crunchy and you prefer soft, bake the rest of the cookies a shorter amount of time; if soft and you're looking for a crunchy cookie, you'll know you need to bake them longer. 9. Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans. 10. When the cookies are completely cool, make the filling: stir together the sugar and soft butter until thoroughly combined. Add the half & half, stirring to make a spreadable filling. Adjust the consistency with extra half & half or confectioners' sugar, if necessary. 11. To make the coating: Melt the chocolate slowly and gently, either in a microwave, or in a double boiler set over a burner. 12. Dip half of each cookie into the chocolate. Alternatively, drizzle the chocolate over the tops of the cookies. 13. Store cookies, loosely wrapped, at room temperature for several days. Freeze for longer storage. 14. Yield: 2 dozen large (2 1/2") cookies. Crazy Blonde Brownies We add all manner of chips and nuts to these rich, moist, blonde brownies to make an entirely different – and wonderful! – confection. Ingredients 1/2 cup (8 tablespoons) butter 2 cups brown sugar, lightly packed 2 large eggs 2 teaspoons vanilla extract 1/2 teaspoon butterscotch or vanilla-­‐butternut flavor, optional 1/2 teaspoon salt 1 cup King Arthur White Whole Wheat Flour 3/4 cup King Arthur Unbleached All-­‐Purpose Flour 2 teaspoons baking powder 2 1/2 cups chocolate, butterscotch, or cinnamon chips; toffee bits, or a combination 1 cup diced pecans or walnuts Directions: 1. Preheat your oven to 350°F. Lightly grease a 9" x 13" pan. Melt the butter in a medium-­‐sized saucepan. Add the brown sugar, and stir until the mixture is smooth. 2. Remove the pan from the heat, pour the butter-­‐sugar mixture into a medium-­‐sized bowl, and allow it to cool to lukewarm. Add the remaining ingredients, except the chips and nuts, stirring to combine. Fold in the chips and nuts. 3. Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they're light brown on the edges and top. Remove them from the oven, loosen their edges with a table knife, and cool completely before cutting.