Baked Goods

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BAKED GOODS
Chairman: Jennifer L Wright                              Co-Chairman:  Debi F. Brogley
           PO Box 36                                             20 Cold River Road
      Center Sandwich, NH 03227                                   North Sandwich, NH 03259
          (603) 284-6545                                             (603) 284-9295

Theme: 99 Years of Sandwich Fair Parades

Guidelines:

1. Entries will be accepted on Friday evening between 3:30 and 7:45 PM. in the Vegetable Building. Judging will begin at 8:00 PM. We cannot accept entries once judging has begun.

2. Although everyone is encouraged to donate their baked goods for the auction, if you wish to keep your baked goods, they can be picked up on Monday no earlier than 5:00 PM and no later than 7:00 PM. Ribbons can also be picked up during that time. Other arrangements need to be prearranged. Vehicles will not be allowed on the fair grounds until 6:00 pm Monday for pickup. Thank you.

3. Baked items will be auctioned with the plate/dish, so please plan accordingly.

4. New: Submit ½ dozen plus one of your entry with the exception of the following:
cakes, breads, and pies.

5. Adult, Teen, and Junior Divisions are judged separately.

6. We accept perishable items; however, please let us know if your item is perishable. They will be displayed in our refrigerated display case.

7. Exhibitors are encouraged to include the recipe with their entry.

8. All entries must be homemade; no packaged mixes.

9. AUCTION: Monday afternoon at 3:30 PM. Please come and support our bakers and all of their hard work! Remember – the proceeds help us to improve the Baked Goods Department.

COMPETITIONS:

1. KING ARTHUR FLOUR: King Arthur Flour has graciously agreed to sponsor our KAF recipe bake-off competitions for Adults, Teens and Juniors with wonderful prizes. New this year is a recipe bake-off for Adults and Teens and a separate for Juniors. Bake-off recipes are as follows:

KAF Adult and Teen Competition Recipe

THE EASIEST BUTTER-PECAN KRINGLE EVER

Kringle looks like it should be really hard to make, and it usually is, which is why most folks buy their kringle from one of the Wisconsin bakeries that specialize in this tender, layered, buttery Danish Christmas pastry. This version of kringle is super easy! Although it is not made in the traditional method, it will be just as tender and tasty.

Filling: ½ cup (1 stick, 4 oz) butter, unsalted preferred, cut into pats

1 cup (4-1/4 oz) King Arthur Unbleached All-Purpose Flour

¼ tsp salt (omit if using salted butter)

¼ cup (2 oz) cold water

Pastry: 1 cup (8 oz) water

½ cup (1 stick, 4 oz) butter, unsalted preferred

¼ tsp salt (omit if you use salted butter)

1 cup (4-1/4 oz) King Arthur Unbleached All-Purpose Flour

large eggs, at room temperature

1/8 tsp extra-strong butter-rum flavor, optional

Topping: 12 oz caramel, cut from a block (about 1-1/4 cups) or about 3 dozen individual
vanilla caramel candies, unwrapped

2 cups (7-1/2 oz) diced pecans or pecan halves, toasted*

Glaze: 1 cup (4 oz) confectioners’ sugar

¼ to 1/3 cup (2 to 2-3/4 oz) heavy cream or milk, enough to make a pourable glaze

Pinch of salt

2 drops extra-strong butter-rum flavor, optional

*Spread pecans in a single layer in a 9x13 inch pan, and bake in a preheated 350 degree oven for 9- 13 minutes (the longer amount of time if you take them right from the freezer) until they are lightly browned and smell toasty. Preheat the oven to 350 degrees. Lightly grease (or line with parchment) a cookie sheet or sheet pan at least 18x13 inch.

To make the filling: Combine the butter, flour, and salt (if you are using it), mixing until crumbly Add the water and stir to make a soft, sticky dough. Wet your hands, pick up the dough, and shape into an oval ring on the sheet pan, making the ring about 12x 8 inches. This will be messy going, but just keep wetting your fingers and pushing it into a ring. Once you have made the ring, flatten the dough so it is about 1-1/2 inch wide; basically it will look like an oval train or NASCAR track.

To make the pastry: Place the water, butter, and salt (if you are using it) in a saucepan, and heat over medium heat until the butter is melted and the mixture is boiling. Transfer to a mixing bowl and immediately add the flour. Beat until the mixture is cohesive. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the flavor at the end, if you are using it.

Spread the pastry along the oval ring, covering it completely; you will now have a much wider oval ring, thought it will not be completely closed in the center. It should still look like a ring.

Bake the kringle for 50-60 minutes until it is a deep golden brown. Remove it from the oven, and allow it to cool completely on the pan.

To make the topping: First, have the pecans all ready beside the pan of kringle; you will be sprinkling them on top of the caramel as soon as you pour it on.

Place the caramel in a microwave-safe spouted cup, if you have one. It is not necessary, but makes it easier to pour. Melt the caramel until it is bubbly, remove it from the microwave, stir a few times to smooth out the bubbles, and immediately drizzle it over the kringle. If it stiffens up, reheat briefly in the microwave. Sprinkle pecans atop the caramel, pressing them in gently. Allow the kringle to cool completely.

To make the glaze: Stir together the confectioners’ sugar, salt, flavor (if you are using it), and enough milk or cream to make a pour able glaze. Drizzle it over the kringle.

To serve: Cut the kringle into 2 inch slices. Yield: One large (12x16 inch) kringle – 20 servings

KAF Junior Competition Recipe

CLASSIC PRETZELS

These old-fashioned “Philadelphia-style” pretzels are almost like bagels – smooth and shiny on the outside, chewy within.

1 T sugar

2 cups room-temperature water

1 T active dry yeast or 2 tsp instant yeast

3 cups King Arthur 100% White Whole Wheat Flour

2 tsp non-diastatic malt powder or sugar

1 T salt

2-1/2 to 3 cups King Arthur Unbleached All-Purpose Flour

Mix the sugar, water, and yeast; stir to dissolve. (If you are using instant yeast, skip this step. Simply combining all of the ingredients at once.) Add the white wheat flour, malt, salt, and enough unbleached flour to make a soft (but not sticky) dough. Knead well, place in a bowl, and let rise until doubled.

Divide the dough into 16 pieces. Roll each piece into a log, and shape the logs into pretzels. In a large pot, boil together 6 cups of water and 2 tablespoons baking soda. (Note: Adult, please help with the following two steps.) Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to a lightly greased baking sheet.

When all the pretzels have been cooked, paint them with an egg glaze – 1 egg mixed with 1 tablespoon water. Sprinkle with salt or seeds, if desired, then bake in a preheated 450 degree oven for 12-15 minutes or until the pretzels are well-browned. Yield: 16 soft chewy pretzels.

2. BACK-TO-BASICS: For centuries, baking yeast bread has been an important task in rural households. We continue this tradition through our special competition to highlight the talents of yeast bread bakers. Please enter your favorite yeast bread, and the winner in each division will receive a $25 gift certificate to WINNIPESAUKEE BAY BAGELS, located in Center Harbor.

3. LOVE BITES: Located in Moultonboro, Love Bites is sponsoring a $5 First prize for the winner of the Theme Cake and Specially Decorated Cake categories for Adults, Teens, and Juniors.

4. JONATHAN BEEDE HOUSE B&B: Located in Center Sandwich, the B&B is sponsoring a $5 First prize for the Best Apple Pie for Adults, Teens, and Juniors.

5. STRATHAVEN B&B: Located in North Sandwich, the B&B will be sponsoring a $5 First prize for the best Coffee Cake for Adults, Teens, and Juniors.

6. MOCHA RIZING: Located in Center Sandwich, Mocha Rizing is sponsoring a $5 First prize for the best Muffins and Scones for Adults, Teens, and Juniors.

7. NEW: WILDCARD One of the remaining categories (9 through 22) will be drawn on Friday evening. The winners of that category will win a special prize. Sponsored by the Baked Goods Department.

PREMIUMS
(Unless otherwise noted)

ADULT: 1^st: $5.00   2^nd: $4.00  3^rd: $3.00
TEENS: (Ages 13-19) 1^st: $4.00   2^nd: $3.00  3^rd: $2.00
JUNIORS: (Ages 12 and under) 1^st: $3.00   2^nd: $2.00  3^rd: $1.00

1. King Arthur Flour’s (Sponsored by KAF)
2. Back to Basics: Yeast Bread (Sponsored by the Baked Goods Dept)
3. Theme Cake (Sponsored by Love Bites) 1^st: $6 2^nd: $5 3^rd: $4
4. Specially Decorated Cake (Sponsored by Love Bites) 1^st: $6 2^nd: $5 3^rd: $4
5. Apple Pie (Sponsored by Jonathan Beede House B&B)
6. Coffee Cake (Sponsored by Strathaven B&B)
7. Muffins (Sponsored by Mocha Rizing)
8. Scones (Sponsored by Mocha Rizing)

9. Biscotti

16. Cupcakes

10. Quick Bread

17. One Crust Pie

11. Brownies

18. Two Crust Pie

12. Cheese Cake

19. Squares & Bars

13. Crisps & Cobblers

20. Danishes & Pastries

14. Dropped Cookies

21. Yeast Rolls

15. Rolled Cookies

22. Homemade Candy

HAPPY BAKING !!