Home Economics - Baking

Superintendent: Anna Marie Abbink

• All baked goods must be on paper plates and covered with clear plastic wrapping or placed in plastic bags: cookies, biscuits, buns, cupcakes, rolls, muffins, etc.

• Must have five items for an exhibit. One cake, pie, or a loaf of bread will be considered an exhibit.

• Bread should be so completely baked that, when pressed upon, it will spring out immediately upon release of pressure. The flavor should be nutty, agreeable to paste, and with no suggestion of sourness. The crumb should be slightly moist, tender, yet not crumbling when compressed, light in weight and proportion to size, even grain, slightly cream white in color. The crust of a standard loaf should be tender and of medium thickness.

LOT N — YEAST BREAD

CLASS

Yeast Bread — Loaf (1)

1.         Beer Bread

2.         Foreign

3.         Oatmeal

4.         Rye

5.         Sourdough

6.         All White

7.         Whole Wheat

8.         Any others not listed

Yeast Bread — Rolls (4)

9.         Cinnamon Rolls

10.       Cloverleaf Rolls

11.       Crescent Rolls

12.       Hamburger Buns

13.       Pecan

14.       Any others not listed

LOT O — MISCELLANEOUS BREAD

CLASS

Miscellaneous Bread — (4)

1.            Biscuits

2.            Jalapeno Corn Bread

3.            Muffins

4.            Tortillas

5.            Any others not listed

LOT P — QUICK BREAD

• Quick Bread (Baked in loaf pan or smaller than 8 inches)

• Fruit breads may or may not have nuts.

CLASS

1.            Banana

2.            Date

3.            Fruit (Strawberry, Cranberry, etc.)

4.            Nut

5.            Pumpkin

6.           Any others not listed

LOT Q — SPECIALTY BREAD

• Display on foil-covered cardboard 1" larger and not to exceed 2" larger than bread.

CLASS

1.           Coffee Cake (Quick)

2.           Coffee Cake (Yeast)

3.           Holiday Bread

4.           Swedish Tea Ring

5.           Any others not listed

LOT R — PIES

• Crusts should be golden brown, flaky and crisp eating, cut easily with fork or knife, but hold shape when served and have a pleasant flavor.

• Fruit fillings should be whole fruit or sizes of pieces suited to fruit used.

• Texture should be tender, but hold space. Flavor should be characteristic of fruit used. No starchy taste. No Cream Pies OR Whipped Cream Topping

CLASS

1.           Apple Pie

2.           Blueberry Pie

3.           Cherry Pie

4.           Dutch Apple Pie

5.           Lemon Meringue

6.           Peach Pie

7.           Pecan Pie

8.           Strawberry & Rhubarb Pie

9.           Any others not listed

LOT S — CAKES

• Cakes will be judged on appearance, lightness, texture and flavor. In the case of iced cakes, consistency and appearance of icing, as well as flavor will be considered.

• Butter cakes should be golden brown in color and light in weight in proportion to ingredients used.

• Sponge cakes should be light brown in color, tender and loose in texture.

CLASS

• Iced Cakes (Baked in layers of two or more)

• Dark, Light, & Other

1.           Chocolate

2.           Devil’s Food

3.           German Chocolate

4.           Red Velvet

5.           Banana

6.           Coconut

7.           White

8.           Yellow

9.           Caramel or Burnt Sugar

10.         Carrot

11.         Prune

12.         Spice

13.         Any others not listed

CLASS

• Un-Iced Cakes (Baked in tube, bundt, or loaf pan no glaze)

• Sponge/Angel Food, Butter or Shortening and Chiffon

14.         Angel Food, Chocolate

15.         Angel Food, White

16.         Sponge, Chocolate

17.         Sponge, Yellow

18.         Applesauce

19.         Date

20.         Fresh Fruit (Apple, Pear)

21.         Fruit, Holiday

22.         Pound

23.         Spice

24.         Chocolate Chiffon

25.         Mocha Chiffon

26.         Orange or Lemon Chiffon

27.         Spice Chiffon

28.         Any others not listed

LOT T — COOKIES - 6 PIECES

• Appearance: Uniform in size and shape, well- browned.

• Lightness/Texture: Crisp, tender, even grain.

• Flavor: No taste of baking powder or soda, not too highly seasoned; well-balanced flavor.

CLASS

1.           Apple Sauce Cookies

2.           Biscochitos

3.           Brownies or Fudge Squares

4.           Chocolate Chip Cookies

5.           Chocolate Drop Cookies

6.           Coconut Macaroons

7.           Filled Cookies

8.           Fruit Bars

9.           Ginger Cookies, rolled

10.          Ice Box Cookies

11.          Oatmeal Drop Cookies

12.          Peanut Butter Cookies

13.          Spiced Drop Cookies

14.          Swedish Spritz Cookies

15.          White Sugar Cookies, rolled

16.          Any others not listed

LOT U — CANDY - 6 PIECES

CLASS

1.            Caramels (Wrapped in plastic wrap)

2.            Dipped Caramels

3.            Dipped Creams

4.            Divinity

5.            English Toffee

6.            Fudge, Chocolate

7.            Fudge, Caramel

8.            Fudge, Peanut Butter Chocolate

9.            Mints

10.          Peanut Brittle

11.          Pecan Roll

12.          Penuche

13.          Pralines

14.          Turtles

15.          Any others not listed

For more information send an email to: Taos County Fair Association