Register by Aug. 19.
A variety of cooking and baking contests will take place this year at The Big E. If you’re planning to attend the annual Eastern States Exposition from Sept. 13 to 29 in West Springfield, and you like to cook, consider adding a cooking or baking contest to your Big E mix.
With a variety of contests, the fall fair has a place for entries made from many family recipes, new recipes or tried-and-true ones.
The popularity of the Food Network and cooking shows on television have increased interest in the Big E cooking contests, said Catherine Pappas, communications manager for the Eastern States Exposition.
“These contests are an opportunity for people to showcase their talent on a local level and participate in a real food contest.”
New this year is the “Scratch Bakers Cookie Challenge” with contest judging on Sept. 17 at 11 a.m. Using Gold Medal flour, contestants will be asked to create any kind of cookie; any style, size or shape is welcome as long as it’s made from scratch. Top finishers receive $100, $50 and $25. Judging is based on appearance, flavor and texture.
Also new is the “Fleischmann’s Yeast Best Baking Contest” with contest judging on Sept. 19 at 11 a.m. This contest helps a good cause: For each entry nationwide for a limited time, ACH Food Companies will contribute $10 to the No Kid Hungry Campaign (up to $25,000) on behalf of contestants and its Fleischmann’s Yeast brand.
Prizes of $125, $50 and $25 await the top three winners in baked goods. Think breads, coffee cakes and other baked goods; anything goes from braids, baguettes and breadsticks, to flavorful focaccia, doughnuts or coffee cake.
Another category awards a $125 prize for the Best “Dessert Pizza” with a homemade crust. Judging is based on flavor, creativity, texture, appearance and ease of preparation.
The third new contest is the ̶Family Favorites Recipe Contest”; with contest judging on Sept. 24, at 11 a.m. Use the time-saving Bisquick mix to reinvent a classic appetizer or revitalize an everyday main meal. Top finishers receive $100, $50 and $25. Judging is based on appearance, flavor and texture.
Deadline to enter the contests is Aug. 19, with the prepared entry and recipe brought the day of the contest.
Participation in the three main sponsored contests varies from about a dozen to about 28.
Beth M. Betcher, senior publicity coordinator for the Minneapolis-based The Blue Ribbon Group, coordinator of the three recipe contests on behalf of the sponsors, said the contests are “extremely fun” entertainment.
“A lot of families are learning how to cook and bake. One way to have fun is to leave your kitchen and get out and compete in your local community,” she said.
There are no national competitions to which winners advance.
The Fleishman’s Yeast competition takes place in 33 fairs throughout the country from July to November; the Bisquick and Scratch Bakers Cookie Challenge take place at 20 fairs from June to November.
“We are so happy to bring new contests to the Big E this year,” Betcher said.
There is a family atmosphere at the events. “Many people compete year after year and enjoy coming to the Big E and participating in a ‘same-time-next-year event,’” Pappas said
. “They like participating and seeing everybody. New people are brought into the fold, and they start coming year after year.”
For contest details go to http://www.thebige.com/fair/activities/CookingContest.asp or call the fair’s entry office at (413) 205-5043.
Here are some contest recipes from the Blue Ribbon Group:
Ultimate chocolate chip cookies
Gold Medal Flour’s Scratch Bakers Cookie Challenge
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup coarsely chopped nuts
1 (12 ounce) package semi-sweet chocolate chips
Preheat oven to 375 degrees F. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Beginner’s (Top-Choice) White Bread
Fleischmann’s Yeast Best Baking Contest
Yields 2 loaves
5-1/2 to 6 cups all-purpose flour
3 tablespoons sugar
2 envelopes Fleischmann’s Rapid Rise yeast
2 teaspoons salt
1 1/2 cups water
1/2 cup milk
2 tablespoons butter OR margarine
Combine 2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120 to 130 degrees F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 by 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 by 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
Impossibly easy mini chicken pot pies
Bisquick Family Favorites Recipes Contest
Chicken Mixture:
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 ounces)
Baking mixture:
1/2 cup Original Bisquick mix
1/2 cup milk
2 eggs
Preheat oven to 375 degrees F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center.
Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.