The Education Committee of de Immigrant Windmill Area will host its fifth annual baking competition. Entries will be received on Tuesday, March 28, 2017, between 10:00 a.m. and noon. Each entry will include two like items for submission.
- One entry will be sold at a Bake Sale held during the final Wild Winter Wednesday, March 29, at the Windmill Cultural Center, 111 10th Avenue, Fulton, IL.
- The other entry will be available for sampling and voting “Best of Show” on Wednesday, March 29, from 9:00 to 11:00 a.m.
This competition will feature adult entries only. A children’s bake-off is planned for Fulton’s Fall Festival.
The $10 entry fee includes a bag of windmill flour of choice. Nine different types of flour are available at de Immigrant Windmill. Bakers may choose from
- wheat ground as fine, cracked, or unsifted
- rye ground as fine, unsifted, or cracked
- buckwheat ground fine
- flax
- corn meal.
Print the Entry Form at the bottom of the page. Entry forms also may be picked up at the Windmill Cultural Center in Fulton any Wednesday, from 8:30 to 10:30 a.m., prior to March 28.
For information on the Bake-Off call Betty Wiebenga at 815-589-3671. Judges from the 2016 event are shown below.
ADULT ENTRY BLANK de Immigrant Windmill Flour Bake-Off and Bake Sale
March 29, 2017, Fulton, IL
Participant Name: ________________________________________
Address: _______________________________________________
Phone: Home ______________________ Cell __________________________
Category: ( check which flour was used.)
Wheat–Cracked____ Unsifted____ Fine____ Rye–Cracked____ Unsifted____ Fine____ Buckwheat____ Flax____ Corn Meal____
Rules of Participation:
- $10 per entry (includes a bag of mill flour of choice per entry.)
- 2 of same item submitted per entry (one for sampling, one for sale.)
- de Immigrant flour must be an ingredient.
- Entries must be on a disposable plate.
- Entries must be covered with plastic wrap or in a zip-lock bag.
- Entries must be table ready and require no heat or refrigeration.
- Recipes must accompany entries and become the property of WCC.
Entries are due at WCC on Tuesday, March 28, between 10:00 a.m. and noon. Please bring this completed form eith your entry.
RecipeTitle : _________________________________________
Ingredients: _________________________________________________
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Directions:
Oven Temp: ________ Bake Time: ________