Recipe Contest at Bountiful Farmers' Market

Mama G's Jam

Cooking Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a bowl, sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.

Liam's Gourmet Food Company


1. Set oven to 400 degrees.

2. Mix dry dough ingredients: unbleached all purpose flour, 1 1/2 tsp sugar, and salt. Cut vegetable shortening and chilled unsalted butter into 1/2-inch cubes. Crumble butter and shortening into dry ingredients until it resembles an oatmeal-like consistancy. Add ice cold water 1 tbsp at a time until dough forms a cohesive ball. Refridgerate dough until ready to roll.

3. Combine berries, water, sugar, lemon juice, and cornstarch. Cook in a pot over medium heat just until mixture is thickened. Cool filling before placing into pie shell.

4. Sprinkle flour on rolling surface and top of dough and roll out with rolling pin. Place dough in 10″ pie tray once it’s the desired thickness. Remember to save enough to make the top pie crust.

5. Cut extra dough edges before crimping so your pies will look beautiful. Brush it with egg wash and sprinkle white sugar on top before baking.

6. Set the pie on the lowest rack and bake for 15 minutes.

7. Reduce heat to 350 degrees and continue to bake 15 – 20 minutes longer. Cool before serving. Enjoy!



1. Thaw French Onion Soup from Lazareva in the fridge overnight. It’s frozen but completely cooked.

2. Cut out top of Sourdough Bread and remove middle part of the bread.

2. Warm up the soup to desired temperature.

3. Pour the soup inside of the bread and IF you wish, top it up with your desired cheese.

4. Serve warm soup with your favourite flavour of kombucha from Mobu Kombucha.

Enjoy your meal!

Bountiful’s Recipe Contest | Bountiful Farmers' Market

Bountiful Farmers’ Market CLICK HERE for the ONLINE Shopping Cart

Bountiful Farmers’ Markets is hosting a Recipe Contest in honour of Edmonton’s celebrity Chef and original foodie, Gail Hall. Every week, Bountiful Chefs compete to win your vote for best recipe!

Let Gail’s legacy for making fresh, local, and healthy food inspire you too! Purchase ingredients for your favourite recipe and prepare it at home. Follow us as our chefs share the tips and tricks they use to take their recipes to the next level. Our chefs’ recipes are sure to excite your taste buds as they go the extra mile for flavour while still sourcing everything locally.
Weekly Prizes: Twyla Campbell’s book, “Maps, Markets and Matzo Ball Soup: The Inspiring Life of Chef Gail Hall,” donated by Jon Hall in memory of Gail Hall, $10 Market Voucher, and a Bountiful shopping bag.

Grand prize: $100 in Market Vouchers & 1 Cooking Class ($100 value)

Remember to vote every weekend for your chance to win. Check out the prizes and rules here.

Vote Now!

Sorry, this contest was closed as of Tuesday at noon.Next week's voting begins on Thursday!

This week's competitors!

Mama G's Jam
This week, Mama G's is definitely dangling the carrot and might just take the cake with their Carrot Cake recipe... View Recipe
Liam's Gourmet Food Company
Go, go, go, go Gourmet! Liam's Gourmet! Voting for them is easy as saskatoon pie! View Recipe
If life is like an onion, Lazareva's French Onion Soup recipe will have you peeling fine! View Recipe

Last Week's Winner

Thank you to last week's competitors: Souptime, Dilli 6, and Celtic Kitchen!

Congratulations to Diili 6!

Their Easy Veg Kathi Roll was last week's winner!

Click here to see their winning recipe

Great prizes and inspiration thanks to Gail Hall & Twyla Campbell!

Join us August 15 for Bountiful’s Recipe Contest Grand Prize Draw & have your book signed by author, Twyla Campbell! “Maps, Markets, and Matzo Ball Soup” is also available for purchase at the market!

Gail Hall

Gail Hall was a Red Seal chef, educator, entrepreneur, media personality, food writer, and trend setter in the Canadian food scene for over two decades. Edmonton’s celebrity chef and original foodie, her spirit lives on in all those she’s touched with her exuberant dedication to good food.

For more information, please see her full bio.

Twyla Campbell

Twyla Campbell has been writing about food, wine, cocktails and travel for 15 years. Twyla is CBC Edmonton Radio’s long-standing restaurant reviewer and food columnist. She is a seasoned traveller and an adventurous eater who proudly supports conscientious food growers who practice sustainable food production. Twyla sits on several national and local food judging panels and is a sought-after panelist when it comes to the topic of food and restaurants. Her book, “Maps, Markets and Matzo Ball Soup: The Inspiring Life of Chef Gail Hall '' was released in October 2018 and debuted at No. 1 on the Book Publisher Association of Alberta's Best Seller Nonfiction list.

Learn more about where to buy her book!