DEPARTMENT 19
RULES
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All food except pies must be removed from pan and placed on a paper or Styrofoam plate and covered by a resealable plastic bag.
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Recipes must accompany baked goods on a 3x5 card.
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Food must be made/prepared by exhibitor.
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No box mixes unless otherwise specified.
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Owner’s name should be on the bottom of returnable pie plates.
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All recipes become property of the Fair
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For A-10, entries MUST follow the recipe given at the bottom of this page.
JUDGING CRITERIA
1. Flavor (30%)
2. Appearance (30%)
3. Texture (20%)
4. Recipe (Difficulty) (10%)
5. Follow Directions (properly entered) (10%)
CLASSES
Prizes: First - $4.00
Second - $3.00
Third - $2.00
Fourth & Fifth – Ribbons
A-1 Fruit Muffins (7)
A-3 Quick Bread – Follow Recipe
A-8 Drop Cookies (7)
A-10 Sour Cream Coffee Cake
A-11 Bars or Squares (7)
A-14 Apple Pie
A-19 Fudge (7 pieces)
A-20 Yeast Bread
A-21 Brownies
A-22 Creative Use of Boxed Mix
RECIPE FOR A-10
Blueberry Sour Cream Coffee Cake
INGREDIENTS:
1 cup butter or margarine, softened
2 cups sugar
2 eggs
1 5/8 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 teaspoons vanilla
1 cup blueberries
1/2 brown sugar
1 teaspoon cinnamon
1/2 cup chopped pecans
DIRECTIONS:
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In a mixing bowl, cream butter and sugar. Add eggs; mix well. Stir in sour cream and vanilla. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in blueberries. Pour into greased 9 inch bundt pan. In a small bowl, combine remaining ingredients and sprinkle over top. Swirl with butter knife. Bake at 350 degrees F for 1 hour or until coffee cake tests done.
