If you are looking for the top ten recipes for the Great Bake Exchange then you are in the right place!

Here are the 10 finalists who will be battling for that amazing oven from Guy's Furniture.

Cake - Leslie Brown

1 box cake mix
1 box pudding
1/4c oil
1 1/2c water
2 eggs
Mix five mins
bake at 375 for 35 mins
Icing Recipe
1/4c margarine
1/8c milk
Vanilla Icing Sugar Fondant Recipe
1bag marshmallows
2tbsp water
Icing Sugar
Food coloring
Mix Microwave marshmallows and water 1min.
Add icing sugar and the color you prefer.

"I am entering into retirement and am eager to begin my hobby/retirement career as a cake maker. I have 7 grandchildren and have been making requested cakes on demand for them over the years. The last one was a Lorax cake simply because I was home. Prior to that a dump truck cake for my grandson's 6th birthday. I really love the joy it brings to them and am looking forward to enjoying this on a larger scale. A new oven would be a huge step in the right direction!"

santa cake

Grandma Fresh Raspberry Pie - Tammie McGonigal

1/2 Cup Butter 
2 tbsp Sugar
1 cup Flour 
Mix & Press in a 10-inch pie pan Bake at 375 for 10-12 Min

1 Box Raspberry Jello
3/4 Cup White Sugar
2 1/4 tbsp Cornstarch
1 3/4 Cup Boiling Water
2 tbsp Butter 
2 containers Raspberries 
Mix all dry ingredients
Add Boiling Water
Cook until thick stirring constantly(about 10 min)
Add Butter then let cool
Add raspberry to the filling
Pour filling into pie shell & chill Top with homemade Dream Whip or Cool Whip

"This has been a family favorite for years. It's been in our family for over 60 years. I remember helping my grandma pick fresh garden raspberries to make her fresh raspberry pie. I remember we always called it the "Harvest Pie". I always helped her make it to take supper out to the fields for the men. Everyone always waited for this time of year for Grandma's Fresh Raspberry Pie. I remember she always froze her raspberries in the perfect amount to make these pies. She would bring them out to make this pie for Christmas and other special occasions. Once I asked her "I thought you always told me that it needed to be made with fresh raspberries" Her reply was no just 'Home Grown" Thats the secret! This is a memory of my Grandma I'll never forget. My mom carried on her tradition for years and now has passed it on to me. A few years ago a co-worker gave me her raspberry pie recipe to try and my family response was "Not even close to Grandma's " "

raspberry pie

Homemade Tarts - Debbie Morrison

"These are my late mom's tart recipe they are one of a kind, these are very special to me as we grew up having these every Christmas, they are the best you just can’t have one without having more!…now that my mom has passed away my family keeps following the tradition you need the perfect oven the right temperature and well the stove we have now is not the greatest we just get buy with it…. I would so the opportunity to win this beautiful stove it would be the most amazing thing EVER!….. Thank you"


Crumb Fruit Kuchen - Marlene Heck

The Crumbs
2 c. flour
2 c. white sugar
1 c. margarine
Mix the flour, sugar, and margarine together, this will form the crumbs, then set aside. 

The Base
1 c. warm water
1 tbsp. sugar
1 tbsp. yeast
1 egg
1/4 c. oil
1/2 tsp. salt
2 1/2 c. flour
Mix together to make a soft dough, knead well. Let it rise until it doubles in size, then roll out the dough into a 10”x15” oiled pan
Spread with 2 c. of sweetened apple sauce
Top with the crumbs and sprinkle with cinnamon
Bake @ 375 F until browned (20-25 minutes)

"Kuchen is part of a 400-year-old “Kaffee & Kuchen” German tradition, where on Sunday afternoons friends and family would gather for cake and coffee or tea. Original “Kuchen” was a baking powder base with a custard of cream and eggs which included in-season fruits of peaches, apples, plums, apricots, berries, or figs. My mother told me that my grandmother brought this recipe with her when she came to Canada from Russia in 1911. It’s a very simple and quick-to-make dish that is enjoyed by my family from my 4-year-old grandson to my 97-year-old mother-in-law."


Depression Cake - Dawna Nienaber

"I made this cake starting from the time I was a little girl. It’s a recipe my grandma has had for years and years. Every weekend I would go to their house to visit and my grandpa would ask me to bake him his favorite cake! So off to the kitchen grandma and I would go. It’s called “depression cake” because it originates from the 30’s when eggs, butter and milk weren’t readily available. My grandpa passed away in 2019 and everytime I make this cake I still think about how happy it made it, and I’m proud to make it with my own daughter now."

depression cake

Peppermint Cookies - Jamie Coleman

2 cups white sugar
1 cup butter
3 eggs
1 cup milk
1 tsp baking powder
1/2 tsp salt
3-4 cups of flour (enough to roll)
Mix sugar and butter together then add eggs.
Add milk and dry ingredients alternately until you have a soft dough to roll.
Roll and cut out desired shapes
Cook at 350 degrees for 12-15 minutes
Once cooled ice with the recipe below
add sprinkles 
enjoy your fresh breath

2 tblsp butter
1-2 cups icing sugar
Add milk to make a creamy mixture and 1 tbsp of peppermint

"This is a family recipe that came from my Grandmother and has always been a special treat. Strangely enough, her last name in German translates into “burnt cookie”. This recipe is either a love or hate delight. Our family always looks forward to peppermint cookies, but one time my mom presented these to a kids hockey team and the kids nicknamed them “toothpaste cookies”. Despite the nickname, the plate was quickly devoured by the whole team. It is a lovely combo between a savoury mint taste and fresh breath. Definitely a must try! Recently I have been accused by my family of burning everything. I was starting to think that maybe I just living up to my grandmothers name, until we just realized that our oven was actually malfunctioning and only works on high. Anyway a new oven is definitely on my Christmas list."

Peppermint cookies

Salted Caramel Brownie Bottom Cheesecake - Tosha Kozicki

Brownie Layer
1/2 cup melted butter
1 cup granulated sugar
1 cup of unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp vanilla
2 large eggs
1/2 cup all-purpose flour

Cheesecake layer
24 ounces of cream cheese room temperature
1/2 cup granulated sugar
1/2 cup of golden brown sugar
1/4 cup of whipping cream
4 large eggs - room temperature
2 tsp vanilla

Ingredients for caramel sauce and toppings
1/2 cup salted caramel - store bought or homemade
4 skor chocolate bars crushed up
Hershey's chocolate sauce for drizzling on top

Baking direction
preheat oven to 325 F
spray a 9" springform pan with nonstick spray
In a large bowl combine butter, sugar, cocoa powder, and salt, stir mixture until thick then stir in vanilla and eggs one at a time, add flour, once mixed pour into the springform pan bake for 15 minutes or until just starting to set not fully cooked remove and cool to room temp. then place in the fridge to cool while you make the other layers.
Maintain the oven at 325 F . Use an electric mixture to beat cream cheese until smooth add sugar and cream until combined, add eggs one at a time and vanilla, pour batter onto the cooled brownie crust tap to remove air bubbles, place springform pan on a rimmed cookie sheet bake for 55 minutes to 1 hour or until the top looks dry then shut off the oven and crack the door let the cheese cool in the oven for 10 minutes then remove and place on rack to completely cool, then place in fridge for 4 hours or overnight.
Release the springform pan and top the cheesecake with caramel sauce, skor pieces, and drizzle with chocolate

"My nephew Lane Sackville loves to bake with his favorite auntie. He wanted a homemade cheesecake for his 12th birthday, and his mom told him that was auntie's department and his mom dropped him off at my house for a day of baking with Auntie. We chose this recipe out of Great Grandma Orr's recipe book as he thought it was awesome that it had 2 desserts in one recipe, brownies and cheesecake a two-for-one option. It has now become one of our favorite recipes to make together."


Saskatoon Berry Pie - Wendy Robb

4 c saskatoon berries
2Tbsp water
2Tbsp lemon juice
3/4 c sugar
2 Tbsp quick cooking tapioca
1 Tbsp butter
Pastry for a double 9” pie
Brush with milk & sugar

Combine saskatoons water and lemon juicein a large saucepan.
Cover and simmer on a burner over low heat for 3 to 4 minutes.
Stir in sugar, tapioca, butter cool
Line the pie and plate with pastry and cut a few slashes on top or cut pastry into strips and prepare lattice top, or cut pastry into leaves and place on top.
Seal edges well and flute.
If desired brush the top of the pie lightly with milk and sprinkle with sugar.
Bake in a 450-degree oven for 15 minutes then reduce heat to 350 degrees and bake 30 to 35 minutes longer until pastry reaches a golden brown color.(Reduce heat by 25 degrees if using a glass pie plate)
Makes one 9-inch pie.

As a little girl my Gramma and Mom would take us to the Argo bush at Biggar, Sk to pick Saskatoon berries. With honey tins tied around our waists off we went.Cream cans later we’d return and bake pies. Always a favourite and must at Christmas."

saskatoon pie

Grandma’s Spice Crinkles (Gingersnaps) - Katie Critchlow

"These are a very special cookie in our family. Grandma made them at Christmas every year. I am proud to continue on the tradition. And have recently adapted the recipe to gluten free so my sister is able to enjoy them. Miss her dearly, hope a taste of these keeps the memories alive."


Santa Hat Cheesecake Bites - Cheryl Isinger

18 Oreos finely crushed to about 1 3/4 cups
2 1/2 Tbsp butter melted and divided
2 (8 oz) pkgs cream cheese, softened
1/4 cup + 2 Tbsp white granulated sugar
2 large eggs
1/2 tsp vanilla extract
1 1/3 cups white chocolate chips
1/2 cup + 1/3 cup heavy cream
divided 25 (fairly small) fresh strawberries
2 Tbsp icing sugar

Preheat oven to 325 degrees
Line an 8x8 inch baking dish with two large sheets of tinfoil
Make sure your sheets are long enough that you'll have an overhang of foil over the edges of the pan, and be sure to mold it well to the pan 
Brush foil with 1/2 Tbsp melted butter
In a mixing bowl, using a fork, blend together crushed Oreos and 2 Tbsp melted butter until mixture is well combined and evenly moistened
Press mixture firmly into the bottom of the prepared baking dish then set aside
In a large mixing bowl, blend together cream cheese and granulated sugar until mixture is smooth (about 30 seconds)
Add in eggs and vanilla extract and mix well until blended
In a separate microwave safe bowl, heat white chocolate chips with 1/3 heavy cream in 30 second intervals, stirring after each interval, until melted and smooth
Pour melted white chocolate mixture into cream cheese mixture, and blend on low speed until combined
Tap bowl against countertop about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish
Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes
Remove from oven and let rest at room temperature for 30 minutes
cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours
Once cheesecake is fully chilled and set, remove from freezer or fridge and lift cheesecake out of pan using the foil overhang
Cut cheesecake into squares
In a mixing bowl, whip remaining 1/2 cup heavy cream until soft peaks form, then add icing sugar and mix until stiff peaks form

cut a flat top off of each strawberry and lay flat side down over top of cheesecake
Fill a pastry bag with sweetened whipped cream and pipe around the strawberry, then finish with a small amount over the top of the "hat"
Serve immediately (you can make the cheesecake the day before, then assemble within one hour of serving)

"My mother, Cheryl, is the most selfless, loving, and kind, wife, mother, grandmother, and friend, with the biggest passion to bake. From birthday cakes to muffins to Christmas dainties, the hours she spends in her kitchen are endless, often only to turn around and give it all away. She comes by it naturally though, learning from the best - her late mother. Christmas is my mother's favourite holiday for too many reasons to name, so I'd like to share one of her recipes that has become very well loved in our household throughout the years."

Cheryl Isinger


Stay tuned for who the grand prize winner is!