2017 KING ARTHUR FLOUR BAKING CONTEST

Date & Drop Off Times : Wednesday, July 26, 2017 8:00 – 10:00 am or 3:00 – 6:00 pm

Drop Off Location: Stoddard Arts and Crafts Building Judging: Thursday, July 27, 2015

OPEN TO: Adult & Junior/ Youth Ages 6 and Up

Please note there is only one category this year, youth and adult will be competing against each other.

ADULT/YOUTH CATEGORY KING ARTHUR FLOUR PRIZES: 1st place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 2nd place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com 3rd place: King Arthur Flour Logo Canvas Tote Bag

RULES: 1. Entry form is required (see below) and is due when entries are brought to the fair

on the July 26th deadline.

2. Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry.

3. Contestant must follow the designated recipe

4. For the Junior & Adult entries the recipe for the King Arthur Flour Chocolate

Turtle Cookies must be used exactly as it appears in the premium book and on the North Haverhill Fair website.

5. All entries must be submitted on a disposable container for judging

a. Entry size: Adult & Junior/Youth - 12 cookies

6. Judging will be based on the following criteria: • Flavor 50 points • Overall Appearance 25 points • Texture 25 points

Total: 100 points

7. Failure to follow the rules may result in disqualification.

2017 KING ARTHUR FLOUR BAKING CONTEST

ENTRY FORM KING ARTHUR FLOUR BAKING CONTEST

Name: __________________________________________________________________

Mailing Address:

________________________________________________________________________

________________________________________________________________________

Telephone number:

________________________________________________________________________

Check the one that applies:

youth (6-16) ☐

adult (17 & up) ☐

Chocolate Turtle Cookies Ingredients:

• ½ cup (8 tablespoons) unsalted butter, softened • ½ teaspoon salt • ½ teaspoon cinnamon, optional • ¾ cup confectioners’ sugar • 1 teaspoon vanilla extract • ¾ cup King Arthur Unbleached All-Purpose Flour • 1/3 cup Dutch-process cocoa • ½ cup pecan meal • 2 ½ cups whole pecans (120 whole nuts) • 4 ounces caramel, or 12 individual caramels, each cut in half • 24 chocolate disks, semisweet or bittersweet

Instructions:

1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2. In a medium-sized bowl, cream together the butter, salt, cinnamon, confectioners' sugar, and vanilla.

3. Sift the flour and cocoa together to remove any lumps. 4. Beat the flour mixture into the creamed wet ingredients, then mix in the pecan

meal. 5. Place 24 clusters of 5 pecans each onto the prepared pans, leaving a dime-sized

circle empty in the center of each cluster. 6. Divide the dough into 24 balls, 1/2 ounce each. 7. Flatten the balls into 1 1/2" disks, and place them atop the pecan clusters, pressing

down slightly. 8. Bake the cookies for 10 to 12 minutes, until you start to smell chocolate. You

won't see much change in color. The cookies should remain soft, as they'll crisp as they cool.

9. Remove the cookies from the oven, place 1/2 a caramel (or a thin, nickel-sized dollop, if you're using block caramel) on top of each of the cookies.

10. Immediately top each cookie with a chocolate disk. The caramel and chocolate will melt and flatten.

11. Cool the cookies for several hours before storing in airtight containers for up to a week.