The Junior Bakinh Contest will be open to Juniors between the ages of nine (9) and fifteen (15) years, as of July 1. There will be ONE GROUP for both local and state competition. Please refer to the general RULES OF CONTEST for further information.
FAIR SECRETARIES: A fisrt place blue rosette ribbon will be awarded to the winning entry. In the event the First Place Winner will not compete at the State Judging the Second Place Winner will be allowed to represent the Fair. The Secretary of each Fair MUST contact the winner from that Fair and supply information about dinner reservations, time and place of the Annual Meeting.
STATE JUDGING: The state judging will take place at the Annual Meeting of the Association of Connecticut Fairs on Saturday, November 15, 1997. KING ARTHUR FLOUR will not be responsible for judging at either the local or state level. ALL DECISIONS OF THE JUDGES ARE FINAL!!!! The winning entry at each fair will be accepted for state Judging, and each local winner must be prepared to go on to the State Contest. Questions should be addressed to the Junior Baking Committee.
ALL DECISIONS OF THE. JUDGES ARE FINAL!!!
The following prizes are to be awarded at the State Contest in November:
Mrs. Nancy Dennis, Chairperson...135 Webster Ridge, Berlin, 06037, Tel. (860) 828-4317
Mrs. Joan Williams.............. 50 O'Donnell Road, New Britain, 06053, Tel. (860) 223-0792
Mrs. Cindy Charbonneau............. 102 Spring Street, Meriden, 06450, Tel. (860) 237-4617
Topping:
1/2 cup King Arthur Unbleached All-Purpose Flour
1/4 cup sugar
1 Teaspoon cinnamon
4 Tablespoons ( 1/3 stick ) butter or margarine, room temperature
Muffins:
1 1/2 Cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, slightly beaten
1/3 cup butter or majarine, melted
In a large bowl, combine dry ingredients. Set aside. In another bowl,m combine mashed bananas, sugar, slightly beaten egg and melted butter or magarine; mix well. Stir into dry ingredients just until moistened.
Fill greased muffin cups three-forths full. ( DO NOT USE PAPER MUFFIN CUPS!! ) Using hands, arrange coarse, pea-sized crumbs over muffin batter.
Bake at 375 Degrees F oven for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan ten minutes befor removing to a wire rack.
Makes 12 muffins. submit six (6) muffins on a plain paper plate for judging.
Return to Geaneral State Contest Description
06/28/97 Revision