Category: Desserts

Chocolate fridge cake

Shared by the Family of Gethin Davies (Class of 2017)

– 100g butter
– 300g dark chocolate
– 4 tablespoons golden syrup
– 200g digestive biscuits
– 100g mini marshmallows
– 100g dried cranberries

1. Line a baking tray (approx 15cmx15cm) with greaseproof paper or just grease with butter.
2. Put digestive biscuits in a ziplock bag and crush.
3. Gently melt butter, chocolate and syrup either in a pan or gradually in a microwave (30 sec at a time stirring in-between). DO NOT OVERHEAT.
4. Mix the crushed digestives, marshmallows and cranberries into chocolate mix.
5. Stir well.
6. Empty stirred mixture into baking tin and press down well with back of a spoon.
7. Chill in fridge for as long as you can resist it.
8. Cut into approximately 9 pieces.

Banana Muffins

Shared by the family of Emily vonBorstel (Class of 2017)


– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 ripe medium bananas, mashed
– 3/4 cup white sugar
– 1 egg, lightly beaten
– 1/3 cup butter, melted


1. Preheat oven to 375°F (190°C). Line 12 muffin cups with muffin papers.
2. In a large bowl mix together flour, baking soda, baking powder and salt.
3. In another bowl, beat together bananas, sugar, egg and melted butter.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Easiest Ever Banana Bread

Shared by the family of Natasha Jones (Class of 2015)

Easy Banana Bread

This is a great recipe because it doesn’t need any fancy equipment, just a bowl, wooden spoon and a loaf pan. Its great to slice, freeze in portions and take a slice to school each day… or just eat the whole thing! ☺

Ingredients (makes one loaf):
– 4 ripe bananas (best when they are spotty and brown – more flavour!) mashed roughly with a fork
– 1½ cups plain flour
– ½cup (120g) melted butter
– ¾ cup castor sugar (or just plain ol’ white)
– 2 beaten eggs
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– pinch of salt
– 1/3 cup any extras, like chocolate chips, walnuts etc (optional)

1. Preheat tho oven to 180°C.
2. Combine bananas and butter, add eggs, vanilla and mix.
3. Add sugar, baking soda, salt and mix well.
4. Any optional extras should be added now.
5. Add flour last and mix well till everything is wet.
6. Pour into a greased loaf pan and bake or 1 hour.
7. Cool in tin before turning out.
8. Serve cold or warm toasted with butter.

Power Breakfast

Shared by the family of Daniel Yamamoto (Class of 2015)

Power Breakfast

This is full of goodness and will last you all morning long. You can even eat it for lunch, if you’re in a hurry and it’s even a good dessert.

Ingredients (for 1 portion):
– 1/3 cup oatmeal
– 1 banana, chopped
– frozen berries (as much as you like)
– 150 ml milk or water
– 1/2 teaspoon cinnamon
– yoghurt: Optional, as much as you like

1. Put the oatmeal, frozen berries, milk or water, and cinnamon in a bowl & mix it in.
2. Microwave on 600 watts for 2 minutes.
3. Take out of the microwave, stir to make sure all the frozen fruit is heated through.
4. Add the yoghourt and enjoy.

* The banana is sweeter if you cook it, but add it after cooking if you prefer it fresh.

Zucchini Bread

Zucchini Bread

Shared by the family of Hiyori Takashima (Class of 2014)

For 2 loaves
– 3 eggs
– 150~200g sugar
– 2 tsp vanilla extract
– 200cc vegetable oil
– 300g all-purpose flour
– 1/2 tsp salt
– 1 tsp baking soda
– ½ tsp baking powder
– 3 tsp ground cinnamon
– 2 cups grated zucchini
– 1 cup chopped walnuts

1.  Grease and flour two pans. Preheat oven to 170℃ (340℉)
2.  In a large pan, beat eggs, oil and sugar until light and foamy.
3.  Add sifted ingredients (flour, salt, baking soda, baking powder and cinnamon) to the creamed mixture
4.  Stir in zucchini and nuts until well blended.5.  Bake for 45〜60 minutes or until a tester comes out clean.

Orange Cake

Shared by Jack Snowball

– 125 grams of butter
– grated rind of 2 oranges
– 1 cup of sugar
– 3 eggs
– 1 cup of plain flour
– 1 tsp of baking powder
– ½ a cup of sour cream

– 1½ tbsp of butter
– 1½ tbsp of cream cheese
– 1 tbsp of orange juice
– ½ cup of sifted icing sugar

1. Preheat the oven to 160 degrees.
2. Mix butter, rind and sugar until it goes fluffy.
3. Add eggs, mixing in each one before adding the next.
4. Sift flour and baking powder together. Alternate folding this through the batter with the sour cream.
5. Pour into a tin and bake for 40-50 minutes.
6. Leave to cool for 10 minutes.
7. Ice it.

Shortbread Cookies

Shared by Monna McDiarmid

My mother taught me to make shortbread when I was a kid. I have a vivid memory of us decorating the cookies with red and green sprinkles for Christmas ~ and using quite a lot more sprinkles than were probably called for!

– 1 cup soft butter
– 1 tbsp smooth peanut butter
– ½ cup fine granulated sugar
– 2 cups flour
– almond extract

1. Cream butter and peanut butter together. 
2. Add ½ cup sugar and almond extract and cream well again.  
3. Add flour and work first with spoon, then with hands until smooth and satiny.  
4. Chill 15 minutes.  
5. Heat oven to 275 degrees Fahrenheit.  
6. Shape dough into small balls and place on an ungreased cookie sheet.  
7. Flatten with the tines of fork.  
8. Sprinkle with sugar, or decorations.  
9. Bake 20-25 minutes or until set and lightly browned.  

Makes 3 dozen.

Ginger Cookies

Shared by Ms. Monna McDiarmid

– ¾ shortening
– 1 cup granulated sugar
– 1 egg
– ¼ cup molasses
– 2 cups all purpose flour
– 2 tsp baking soda
– ¼ tsp salt
– 4 tsp ginger
– 1 tsp cinnamon
– 1 tsp cloves (+ sugar)

1. Shape into small balls.
2. Roll in granulated sugar.
3. Place balls apart on a greased sheet.
4. Bake 350oF (180oC) for 8-10 minutes. Do NOT overbake!! Should be soft when removed from oven.Cool on baking sheets for a few minutes. Then remove to racks. Makes 3 dozen.

Chocolate Chip Cookies

Shared by Monna McDiarmid

Group A
– 1 cup butter
– 2 eggs
– 1 cup brown sugar
– 1 cup white sugar
– 1 tsp. vanilla

Group B
– 3 cups flour
– 1 ½ tsp salt
– 1 rounded tsp baking soda
– 1 cup chocolate chips

1. Cream together Group A of ingredients.
2. Add in Group B and mix with a spoon (not your hand).
3. Drop by spoon on a cookie sheet.
4. Bake at 350 F for 7-9 minutes.
Makes approximately 50 cookies.

Chocolate Chip and Cream Cheese Muffins

Shared by Monna McDiarmid
Source: Canadian Living’s “Country Cooking” Cookbook

One of my favourite desserts of all time. After I graduated from Teachers’ College, my first teaching job was in Cali, Colombia. My flat-mate and I had only one cookbook, Canadian Living’s Country Cooking Cookbook, and we made almost every recipe in this book over the course of that first year. We had to work hard to find cream cheese and chocolate chips… but when we sampled that first heavenly batch of muffins, we knew it had been worth the work!

Group A
– 250 g pkg cream cheese
– 1 egg
– 1/3 cup white sugar
– pinch of salt
– 1 cup chocolate chips

Beat/whip cream cheese, sugar, egg and salt until creamy. Add chocolate chips and set aside.

Group B
– 1 ½ cups flour
– 1 cup white sugar
– ¼ cup dark cocoa
– 1 tsp baking soda
– ½ tsp salt

Mix all ingredients in group B then add:
– 1 cup water
– 1/3 cup salad oil
– 1 tsp vinegar
– 1 tsp vanilla

Mix well all ingredients in group B.

1. Line or grease muffin tins.
2. Fill each muffin tin half way with mixture of Group B (chocolate).
3. Drop a LARGE spoonful of mixture of Group A on top.
4. Bake at 350o for 20-25 minutes.
5. Cool (chocolate can burn!) and enjoy!!

Sharing is encouraged.