YOUTH BAKING
DEPARTMENT 19
RULES
- All food except pies must be removed from pan and placed on a paper or Styrofoam plate and covered by a resealable plastic bag.
- Recipes must accompany baked goods on a 3x5 card.
- Food must be made/prepared by exhibitor.
- No box mixes unless otherwise specified.
- Owner’s name should be on the bottom of returnable pie plates.
- All recipes become property of the Fair
- For A-8, 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 Muffins (6) A-3 Quick Bread
A-8 Drop Cookies (Follow Recipe) A-10 Blueberry Coffee Cake
A-11 Bars or Squares (6) A-14 Apple Pie
A-19 Fudge (6 pieces) A-20 Decorated Cupcakes (4)
A-21 Brownies A-22 Creative Use of Boxed Mix
RECIPE FOR A-8
White Chocolate Chocolate Cookies
1 cup unsalted butter 1 cup white sugar
¾ cup brown sugar 2 eggs
1 tsp. vanilla 1 ¼ cup unsweetened cocoa powder
1 ¾ cup flour 1 tsp. baking soda
1 tsp. baking powder 2 cups white chocolate chips
In a large bowl, cream together butter and sugars. Add eggs, one at a time, and vanilla and mix thoroughly. Combine dry ingredients and gradually mix into the creamed mixture. Fold in white chocolate chips. Spoon onto greased cookie sheets. Bake at 350 degrees for 8-10 minutes until puffy but still soft. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. |
