The Maryland State Fair will be held at Maryland State Fairgrounds in Timonium (2200 York Road) August 24 – September 3.

Below are details about the fun recipe contests at the Maryland State Fair this year. Be sure to check out the fair’s web site for details about how to enter by the July 31 registration deadline!

Gear Up for the Ghirardelli Chocolate Championship

Contest Judged at the Fair on Sunday, August 26, 2012. Judging begins at 2 p.m.

Happy 160^th Anniversary Ghirardelli! Mark this momentous milestone with the 2012 Ghirardelli Chocolate Championship, an annual recipe contest hosted at the Maryland State Fair.

Make your most memorable entry, from trendy new
creations to historical family favorites. Focus on flavor, creativity and an easy-to-follow recipe. Feature any Ghirardelli premium baking product to create any type of dessert. Make it fun, festive and eye-catching.

We welcome you to tell us the tale behind your treat. Was the recipe passed down through generations? Is it a new twist on a classic? What “wows” your friends and family about it? Your thoughts, stories and memories are all welcome. As a warm up, try these gooey, crunchy, decadent little Rocky Road Cupcakes.

First and second place finishers win $150 and $50 each. Plus, the top three winners and a random contestant each take home a Ghirardelli gift basket. Judges choose winners based on appearance, taste, creativity, and ease of preparation. For baking tips, recipe ideas and product
information, visit www.ghirardelli.com.

Ghirardelli Rocky Road Cupcakes

2 cups Ghirardelli 60% Bittersweet Chocolate Chips, divided

8 tablespoons (1 stick) unsalted butter, cut into pieces

1/2 cup plus 2 tablespoons all purpose flour

1/4 teaspoon baking powder

3 large eggs

3/4 cup sugar

1/4 teaspoon salt

1 cup coarsely chopped walnuts

1 cup mini marshmallows

Preheat the oven to 350 degrees with a rack in the lower third. Grease or spray the top surface of the pan with nonstick spray and line the cups with paper liners. In
the top of a double boiler or in a heatproof bowl over barely simmering water, melt 1-1/4 cups of the chocolate chips with the butter, stirring frequently until melted and smooth. Remove the chocolate from the heat and let it cool to lukewarm. Meanwhile, in a small bowl, whisk the flour and baking powder together thoroughly. In a large bowl, beat the eggs, sugar, and salt with an electric mixer on high speed for 2 to 3 minutes until the mixture is very pale
and thick.  Scrape the warm chocolate over the egg mixture and fold it in with a large rubber spatula.  Sprinkle the flour into the bowl with half of the remaining chocolate chips and half of the walnuts.  Fold just until the ingredients are blended.  Divide the batter evenly among
the lined cups.  Sprinkle the tops with marshmallows followed by the remaining walnuts and the remaining chocolate chips. Bake 18 to 20 minutes until the marshmallows are golden brown.  Set the pan on a rack to cool for 5 minutes.  Run the tip of a table knife around the top of each cupcake to detach any melted marshmallow or chocolate from the pan.  Let the cupcakes cool until firm enough to remove from the pan. Serve warm or at room temperature. Makes 12 cupcakes.

Bake Your Best Sandwich Bread for Big Prizes at the Maryland State Fair

New Fleischmann’s Yeast Contest Commemorates 250^th Birthday of the Sandwich

Contest Judged at the Fair on Saturday, Sept. 1, 2012. Judging begins at 5:30 p.m.

Celebrate the 250^th Birthday of the Sandwich in 2012 with
your best-ever sandwich bread. The new Fleischmann’s Yeast “Sensational Sandwich Bread Contest” at the Maryland State Fair awards $400 in prizes to home bakers, plus $2,000 in national grand prizes.

The bread “makes the sandwich” so bake your best and use any type of Fleischmann’s Yeast. Think loaves of bread, burger buns, bagels, biscuits and more. Make a Sub, BLT, Reuben or even a PB&J! Flavor variety is encouraged,
plus sandwich breads can be any shape or style. Need help getting started? Bake these "Angel Biscuits" for a breakfast sandwich...and let them help spark your own idea.

Contestants have a shot at six prizes: 1st ($150), 2nd ($100) 3rd ($75), and three honorable mentions ($25 each). Sandwich breads are judged on bread flavor, bread texture, sandwich filling, appearance and creativity. Contestants of all ages are welcome.

From all 1^st place winning recipes, ACH Test Kitchens will
pick one grand prize winning recipe from each of two regions: Northern and Central. National grand prizes will be awarded in January 2013.

Angel Biscuits

2-1/2cups all-purpose flour 

2 tablespoons sugar 

1/2 teaspoon Argo® Baking Powder 

1/2 teaspoon salt 

1/2 cup vegetable shortening 

1/4 cup warm water (100 to 110 degrees F) 

1 envelope Fleischmann's® Active Dry Yeast 

3/4 cup warm buttermilk (100 to 110 degrees F)

Combine flour, sugar, baking powder and salt in a large bowl. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; set aside. Place warm water in warm bowl. Sprinkle in yeast; stir until
dissolved. Add yeast mixture and warm buttermilk to flour mixture; blend well. Remove dough to floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3/4-inch thickness. Cut into 2-1/2-inch circles. Place on
ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400degrees F for 15 minutes or until done. Remove from baking sheet; serve warm. Makes about 1 dozen biscuits.

Mini Pies & More! Pillsbury Pie Baking Championship Calls for Pies of All Sizes, Shapes & Flavors

Contest Judged at the Fair on Sunday, Sept. 2, 2012. Judging begins at 3 p.m.

Don't miss the annual Pillsbury^® Pie Baking Championship coming soon to the Maryland State Fair in 2012. The
long-running, popular contest rewards pie lovers’ kitchen creativity with a total of $350 in cash prizes…and much more! Souvenirs, “star-status” and big “bragging rights” await the top winners.

Design a dessert "pie" in any shape or form: from classic pies to mini pies, from pie poppers to stuffed crust pies. Just make your entry sweet (not savory) and use the time-saving trick of a Pillsbury refrigerated pie crust. Feature any flavor or creative combination of ingredients.

Need a jump start? Hit the kitchen and try this blue ribbon winning Salted Caramel-Chocolate-Peanut Butter Pie.

First place in this celebrated competition wins a $200 cash prize and a commemorative gift. Runner ups receive $100 (second place) and $50 (third place). Entries will be judged based on taste, appearance, creativity and ease of preparation. Pie entrants must be 18 years of age or older to participate.

Salted Caramel-Chocolate-Peanut Butter Pie

Crust:

1 Pillsbury® refrigerated pie crust, softened
as directed on box

Filling:

1 bag (14 oz) caramels, unwrapped

1/4 cup milk

1 1/2 cups Spanish peanuts

1 can (14 oz) sweetened condensed milk

1 egg, beaten

1/3 cup peanut butter

8 oz miniature chocolate-covered peanut butter cup candies, unwrapped, chopped

Topping:

1 bar (1.55 oz) milk chocolate candy, melted

1/4 cup Spanish peanuts

1/4 teaspoon kosher (coarse) salt

Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in medium microwavable bowl, microwave caramels and milk uncovered on High 1 to 2 minutes or until melted; stir until smooth. Reserve 2 tablespoons melted caramel. Stir 1 1/2 cups peanuts into remaining caramel. Pour caramel mixture into baked pie crust. Reduce oven temperature to 350 degrees F. In large bowl, stir condensed milk, egg and peanut butter until smooth. Stir in chopped peanut butter cups. Pour in crust over caramel mixture. Bake 30 to 35 minutes or until filling is set. Refrigerate 1 hour. Drizzle melted candy bar and reserved caramel over top of pie. Sprinkle with 1/4 cup peanuts. Lightly sprinkle kosher salt. Cover and refrigerate any remaining pie. Makes 8 servings.