Cookies, Bars & Snacks

COOKIES, BARS & SNACKS

CRANBERRY OATMEAL COOKIES

GREAT GRANDMA'S GRAHAM SQUARES

OVERLOADED CHOCOLATE COOKIES

SUGAR COOKIES

WHOLE WHEAT GINGER COOKIES

CRANBERRY OATMEAL COOKIES

Submitted by: Elyse & Madeline B. (grades 3 & JK)

Recipe from Canada

Nut-free

INGREDIENTS

1 c melted butter

1 c sugar

1 c brown sugar

1 c coconut

2 c rolled oats

1 1/2 c flour

1 tsp baking powder

1/2 tsp baking soda

2 eggs

1 tsp vanilla

1 tsp cinnamon

2/3 c craisins (dried cranberries)

DIRECTIONS

• Preheat oven to 375ºF.
• In a bowl, combine butter, sugar, eggs, brown sugar and vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, cinnamon.
• Add dry ingredients to wet ingredients and stir to combine.
• Add coconut, oats and craisins and mix thoroughly.
• Drop balls of batter onto cookie sheet and bake 8-10 minutes. (They will still be soft, but will harden as they cool.)

GREAT GRANDMA'S GRAHAM SQUARES

Submitted by: Ethan V. (JK)

Great Grandma would make these squares for every Christmas and special occasion. When we ounce out how easy they are, we started making them too.

INGREDIENTS:

2 c graham crumbs

2 c semi-sweet chocolate chips

1 can condensed milk

DIRECTIONS:

• Mix all ingredients together and put them n a greased 8x8" pan.
• Bake at 350ºF in the oven for 20 minutes.
• Let them cool before cutting.

OVERLOADED CHOCOLATE COOKIES

Submitted by: Zainab P. (grade 5)

Recipe from India

*Halal, Vegetarian

INGREDIENTS:

1 c dark chocolate chips

1/4 c cocoa powder

1/2 c butter

1 egg

1 1/3 c refined flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coffee powder

1 tsp vanilla essence

1/4 c walnuts (chopped)

*Avoid walnuts if you have a nut allergy.

Prep time: 30 min      Cook time: 10 -15 minutes      # Servings: 12 cookies

DIRECTIONS:

• Preheat oven to 175ºC.
• Line a baking tray with parchment paper.
• Cream butter with sugar in a bowl until smooth.
• Add egg and mix well.
• Sieve together refined flour, cocoa powder, baking soda and salt into the butter-sugar mixture and fold well.
• Mix coffee powder in a little warm water, mix well and add to the mixture along with vanilla essence and ix well.
• Fold in the chocolate chips and walnuts* and knead into a dough.
• Divide the dough into 12 equal portions, flatten them to shape into cookies and place on baking tray.
• Place tray in the preheated oven and bake for 10-12 minutes.
• Remove and cook to room temperature.
• Serve & Enjoy!

Baker's note: The ingredients are easily available. Children can help you with this recipe. Tastes delicious!

SUGAR COOKIES

Submitted By: Jayden C. (grade 1)

INGREDIENTS:

1 1/2 c butter, soft

2 c sugar

4 eggs

1 tsp vanilla extract

5 c all-purpose flour

2 tsp baking powder

1 tsp salt

Prep time: 20 min      Cook time: 8 min

DIRECTIONS:

• In a large bowl, cream together butter and sugar until smooth.
• Beat in eggs and vanilla. 
• Stir in flour, baking powder and salt.
• Cover and chill dough for at least one hour (or overnight).
• Preheat oven to 400ºF (200ºC).
• Roll out dough on floured surface 1/4 to 1/2 inch thick.
• Cut into shapes with any cookie cutter.
• Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6-8 minutes in preheated oven.
• Cool completely and start decorating!

WHOLE WHEAT GINGER COOKIES

Submitted By: Natalie E. (grade 5)

INGREDIENTS:

3/4 c butter

1/2 c brown sugar

1 egg

1/4 c molasses

2 1/4 c whole wheat flour
2 tsp ground ginger

1 tsp cinnamon

1/2 tsp ground cloves

1 tsp baking soda

1/2 cup sugar (for rolling cookies)

DIRECTIONS:

• In a large bowl cream butter, sugar and egg.   
• Add molasses and mix again. 
• In a seperate bowl combine flour, ginger, cinnamon, cloves, and baking soda. 
• Add dry ingredients to wet ingredients and mix until combined. 
• Roll dough into 1" balls, roll in sugar press onto bake pan. 
• Bake at 350ºF for 8 minutes. 
• Do not over bake, cookies will be soft and delicious.
• Let cookies cool to room temperature before serving.  

Breads, Loaves & Muffins

BREADS, LOAVES & MUFFINS

BA-NANA'S MUFFINS

FRENCH BAGUETTE

PUMPKIN LOAF

SWEET BREADS

BA-NANA'S MUFFINS
Submitted By: Taite K. (grade 4)
Sugar-free

INGREDIENTS:
1 c all purpose flour
1 c whole spelt flour
1/2 tsp baking soda
2 tsp baking powder
3 tbsp wheat germ (optional: can substitute with flour)
1/3 c softened butter (salted)
1/2 c maple syrup
1 tsp vanilla
2 eggs
1 c mashed banana

Prep time: 15 minutes     Cook time: 18 minutes      Serves: 12

DIRECTIONS:

• Preheat oven to 350°F
• Cream butter and maple syrup
• Add in lightly beaten eggs and mashed bananas
• Mix first 5 dry ingredients together
• Fold dry ingredient mixture into wet ingredients
• Grease muffin tray or use paper muffin baking cups
• Fill each muffin cup approximately 3/4 full
• Bake for 18 minutes or until a toothpick comes out clean

Baker's tip: Great breakfast, lunch or after-school snack with no sugar! You can add nuts, chocolate chips, or dried fruit if you like. Makes 12 regular sized muffins. By adapting cooking time, you can make mini-muffins, banana bread, mini-

FRENCH BAGUETTE
Submitted by: Emma R. (grade 5)

INGREDIENTS:

1/4 c cake and pastry flour

2 1/4 c all purpose flour

1 tbsp raw sugar

1 1/2 tsp yeast (instant quick rise)

1 c water (luke warm, 100°F)

1 egg

salt

DIRECTIONS:

• Preheat oven to 350°F.
• Mix all dry ingredients.
• Add water and form into coarse ball.
• Transfer coarse dough to floured work area. Knead smooth.
• Spray bowl with cooking spray and transfer doug ball into bowl. Let rise 25 minutes.
• After 25 minutes, salt dough and evenly knead salt through.
• Let rise 1 hour.
• Once doubled in size, transfer dough to floured work area.
• Roll dough into 18"x12" rectangle. Cut in half to produce two 9"x12" rectangles.
• Roll each piece into tight logs. Put cut marks on top of dough every 3".
• Let rise 45 minutes.
• Brush top of loaves with egg wash.
• Bake in 350°F oven for 20-25 minutes.

PUMPKIN LOAF
Submitted by: William & Lucy S.T. (grades 4&6)
Nut-free

INGREDIENTS:
3 c pumpkin puree
4 eggs
1 c butter
2 c sugar
3 tsp vanilla
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 c chopped mix peel (optional: can substitute dried fruit or nuts)
3.5 c all purpose flour
1 tbsp baking powder

Prep time: 20 minutes     Cook time: 2 hours     Serves: 12-14

DIRECTIONS:

• Beat butter and sugar with electric mixer until creamed
• Add eggs and beat 1 minute
• Add pumpkin, vanilla and spices and beat 1 minutes
• Add mixed peel (or substitute, if using)
• Add flour and baking powder, mix
• Pour into buttered bundt pan (or 2 loaf pans)
• Bake 1 hour in 325°F oven; 1 hour longer in 300°F oven
• Cool in pan, loosen and turn out

SWEET BREADS
Submitted by: Hijab D. (JK)
From: Eritrea, Africa

INGREDIENTS:
1 lb white flour
2 tbsp sugar
1/2 tsp baking powder
1/2 tsp yeast
1/2 tsp kalonji
2 tbsp oil
salt
2 eggs
water

Prep time: 1.5 hours    
Cook time: 30 minutes    

DIRECTIONS:

• Combine ingredients and cook at 350°F for 30 minutes.

Special note: We love this recipe because we eat it with tea, coffee and snack. It is a common bread in my country.

Desserts

DESSERTS

14-CARAT CAKE

APPLE CRISP

CHOCOLATE SWIRL CAKE

CRAZY BANANA CAKE
 KOKOS BULLAR (COCONUT BALLS)

NANA'S CHERRY CHEESECAKE

NANA'S PIE PASTRY

14-CARAT CAKE 

Submitted by: Isabelle & Genevieve K. (grade 1 and JK)

INGREDIENTS:

2 c sifted flour

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

2 tsp ground cinnamon

2 c sugar

1 1/2 c salad oil
4 eggs
2 c finely grated raw carrots
1 (8 1/2 oz) can crushed pineapple, drained
1/2 c chopped nuts
1 (3 1/2 oz) flaked coconut (optional)
Cream Cheese Frosting

DIRECTIONS:

• Sift together flour, baking powder, baking soda, salt and cinnamon.
• Add sugar, salad oil and eggs; mix well.
• Add carrots, pineapple, nuts and coconut; blend thoroughly.
• Pour into three 9" round layer cake pans that have been greased and floured.
• Bake in moderate oven (350ºF) 35-40 minutes. 
• Remove from oven, cool a few minutes in pans. Turn out on racks and cool thoroughly.
• Fill  layers and frost top and sides of cake with Cream Cheese Frosting.

Cream Cheese Frosting: Combine 1/2 c butter or margarine, 1 (8oz) pkg cream cheese and 1 tsp vanilla; cream well. Gradually add 1 lb confectioners sugar (sifted if lumpy), beating well. If mixture is too think to spread, add a small amount of milk.

APPLE CRISP

Submitted by: Logan W. (grade 1)

INGREDIENTS:

1/3 c butter or margarine

1 1/4 c lightly packed brown sugar

3/4 c flour

6-7 apples (I prefer MacIntosh apples, but you can use any type of apple you like)

Prep time: 20-30 min      Cook time: 40 min      # Servings: 6

DIRECTIONS:

• Preheat oven to 375ºF. Grease 1 1/2 quart casserole dish.
• Cream together butter or margarine and brown sugar. Stir until crumbly. Add flour.
• Arrange in prepared casserole dish 6 peeled and sliced apples. Sprinkle with crumbs. Repeat until crumble mixture is gone.
• Bake for 40 minutes or until apples are tender and topping is golden brown.

CHOCOLATE SWIRL CAKE

Submitted by: Olivia B. (grade 2)

Nut-free

INGREDIENTS:

3/4 c soft butter

2 1/4 c flour

1 tbsp baking powder

1/4 tsp salt

1 3/4 c + 2 tbsp sugar

2 tsp vanilla extract

3 large eggs

1 1/3 c milk

1/3 c unsweetened cocoa powder

1/4 tsp baking soda

DIRECTIONS:

• Prepare pans. Preheat oven to 350ºF. Butter and flour two 8" round cake pans.
• In a bowl, stir together flour, baking powder, salt.
• In a separate large bowl, beat butter, 1 3/4 c sugar and vanilla. Use electric blender until creamy. Approx 3 min.
• Add eggs to butter mixture one at a time. Beat in one third of the flour mixture. Add half of milk and beat until blended. Repeat steps then beat in remaining flour mixture.
• Scoop 2 c of batter into bowl. Mix until smooth. Add 2 tbsp sugar, baking soda. Add cocoa mixture to 2 c of batter and mix well.
• Divide vanilla batter between prepared pans. Scoop half of the chocolate batter on top of each. Using a thin spatula, gently draw swirls through the batters to create a marbled effect.
• Bake until a toothpick inserted into the centre of each cake comes out clean. About 30-35 minutes.
• Transfer cakes to wire racks and let cool completely.
• Frost with favourite icing.

CRAZY BANANA CAKE
Submitted by: Henry K. (JK)

INGREDIENTS:

Cake
1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)
2 tsp lemon juice
3 cups all-purpose flour
1.5 tsp baking soda
¼ tsp salt
¾ cup soft butter
2 cups sugar
3 eggs
2 tsp vanilla
1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)
Icing
½ cup softened butter
8 oz cream cheese, room temp.
1 tsp vanilla
3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Prep Time: 20 min      Cook Time: 1 hr 55 min      # Servings: 15-20 pieces

DIRECTIONS:

• Pre-heat oven to 275ºF, and grease and flour (or spray), a 9x13 cake pan.
• Mash banana and mix with lemon juice and set aside.
• In a med bowl, mix flour, baking soda and salt. Set aside.
• If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside.
• In a large bowl, cream butter and sugar.
• Beat in eggs, one at a time. Stir in vanilla.
• Beat in flour mixture alternately with buttermilk.
• Stir in bananas.
• Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.
• Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).
• Cream butter and cream cheese.
• Beat in vanilla and icing sugar on low until combined, then high until smooth.
• Frost cake and enjoy!

KOKOS BULLAR (COCONUT BALLS)

Submitted by: Linnea Y.K. (grade 4)

Recipe from: Sweden

INGREDIENTS:

250 ml small flake oats

100 ml sugar

45 ml cocoa

15 ml vanilla sugar

100 g butter

20 ml coffee

1 bag of coconut flakes

DIRECTIONS:

• Make sure that the butter is soft. Leave it out overnight.
• Mix all ingredients together.
• Once everything is well mixed, roll into small balls.
• Roll the balls in the coconut flakes.
• Put them in the fridge to cool.
• Eat & enjoy!

NANA'S CHERRY CHEESECAKE

Submitted by: Lily E. (grade 4)

INGREDIENTS:

1 1/2 c graham wafer crumbs

1/3 c butter (soft)

1-8oz block cream cheese

1 pkg dream whip

1 c icing sugar

1 can cherry pie filling

Prep time: <30 minutes      

Cook time: 0      

# Servings: approx 12

DIRECTIONS:

• Combine graham wafer crumbs and soft butter, then press into a square pan.
• Cream cheese and icing sugar. Add to dream whip (already made).
• Mix with electric mixer.
• Spread over crumbs.
• Add one of cherry pie filling to top.
• Chill.

Baker's Note: This recipe comes from Bowmanville, Ontario. Our family loves it because it is easy to make, no bake, and yummy!

NANA'S PIE PASTRY​

Submitted by: Townes W. (grade 3)

From: Cape Breton, Nova Scotia 

Nut-free and Vegetarian

INGREDIENTS:

5 1/2 c white flour

2 tsp salt

1 tbsp white sugar

1 pkg. Crisco all-vegetable shortening (= 1 lb. or 454 grams)

1 egg

1 tbsp white vinegar

water

DIRECTIONS:

• Mix flour, salt and sugar. Add Crisco. Mix with pastry blender and/or fingers until well crumbled.
• Crack the egg into a one-cup measure. Add the vinegar. Beat lightly with fork. Add as much water as needed to make 1 cup of liquid.
• Pour into the flour/Crisco mixture. Mix with fingers.
• Divide into 6 equal portions. Each portion makes one pie crust. 
• Use right away, or wrap each portion individually in wax paper to freeze.
• To roll out, use plenty of flour on the rolling surface and on the rolling pin.

Can be used for sweet or savoury pies.