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Fun Recipes

Gandy’s Puppy Birthday

Cake Ingredients

2 prepared 20 cm (8-inch) round layer cakes
2 cans white icing
candies to create puppy face

  • fur - white coconut
  • eyes and nose - gumdrops
  • mouth and ears - red licorice laces
  • whiskers - black licorice laces
  • bow tie - any bright candies


  1. Cut out a large piece of cardboard and cover with foil.
  2. Leave the first cake whole.
  3. Cut from second cake two rounded or pointy puppy ears and a bow tie shape.
  4. Use first cake as the puppy face and arrange it on the foil covered board.
  5. Put cake ears and bow tie in place.
  6. Ice and decorate to look like a puppy!

Serves 8 or more.

Bonfire Jr.’s Carrots & Three Wise Dips

Bonfire Jr., like his ancestor Bonfire, is a very wise and smart horse. He loves eating healthy, and one of his favourite foods is carrot tops. Follow these recipes for three wise dips and dip some sliced carrots for a healthy, nutritious snack!


  • 1 container prepared Hummus
  • 2 squirts fresh lemon or lemon juice
  • 15 ml (1 tablespoon) cut fresh parsley or dried parsley

Pour hummus into a bowl. Add the lemon juice and sprinkle with parsley on top.

Ranch Dip

  • 250 ml (1 cup) Ranch salad dressing
  • salt and pepper to taste
  • a squirt of lemon juice

Pour dressing into a bowl. Add salt and pepper (freshly ground black pepper is perfect) and a little lemon juice to taste.

Yogurt and Sun Dried Tomato Dip

  • 1 container Greek yogurt or sour cream
  • 30 ml (2 tablespoons) sun-dried tomato paste dressing

Add paste to yogurt or sour cream and stir.

Ellie’s Fruit Pizza

Ellie’s favourite foods are bananas, bamboo, berries, mangoes, coconut and corn. If she needs something for a party, she makes this yummy dessert pizza!


  • Sugar cookie dough crust – pre-baked and cooled
  • 125 gr (8 oz) pkg, fat free cream cheese, softened
  • 125 ml (½ cup) confectioners sugar
  • 750 ml (3 cups) cups sliced fruit (choices: kiwi, strawberries, oranges, pineapples, peaches, blueberries, raspberries)
  • 65 ml (¼ cup) of shaved coconut


Combine cream cheese and confectioners sugar until well blended. Spread on cookie dough crust. Top with your favorite fruit. Sprinkle with coconut. Slice into wedges and serve.

Squeaker’s Chocolate Nests and Eggs


  • 625 ml (2 ½ cups) chow mein noodles
  • 500 ml (2 cups) coarsely crushed cornflakes cereal
  • 750 ml (3 cups) (or 657 gr/18 oz) semisweet chocolate chips
  • jelly beans in various colors


  • Line a large baking sheet with waxed paper. In a large bowl, with your hands, toss together the noodles and cereal
  • Ask an adult to help you melt the chocolate either in the microwave, or in a saucepan
  • Pour the chocolate over the noodle mixture and toss gently with a mixing spoon until evenly coated. (Be careful because it will be hot!)
  • For each nest, use 2 tablespoonfuls of the cereal mixture to make round balls and place them on the prepared baking sheet.
  • With your thumb, make an indentation in each mound, shaping the mixture to look like nests.
  • Pour jelly beans into each indentation.
  • Set aside until firm, about 2 hours.

Win’s Honey Breakfast Shake

Bears LOVE honey, especially Win. With an adult, prepare her favourite Honey Breakfast Shake to start your day!


  • 15 ml (1 tbsp) liquid honey
  • 1 ripe banana
  • 65 ml (¼ cup) orange juice
  • 250 ml (1 cup) fresh or unsweetened frozen strawberries


Combine all ingredients in a blender. Blend until well mixed. More orange juice may be added for a thinner shake.

Makes 1 serving

Tasty Treats for Kids and Pets!

Newfoundland dogs, like Gandy, are big and have a HUGE appetite. Gandy is sharing two yummy recipes for readers to make. (Please remember to ask an adult to help when you use the oven or sharp utensils).

Homemade Dog Biscuits


  • 250 ml (1 cup) of butter
  • 175 ml (2/3 cup) of granulated sugar
  • 1 egg
  • 5 ml (1 tsp) of vanilla extract
  • 625 ml (2 ½ cups) of all-purpose flour
  • 2.5 ml (½ tsp) of salt
  1. Ask an adult to pre-heat the oven to 350 degrees F.
  2. In a bowl, beat together the butter and sugar.
  3. Beat in the egg and vanilla.
  4. In another bowl, mix the flour and the salt.
  5. Add the flour mixture to the butter mixture.
  6. Turn out the dough onto plastic wrap and chill in the refrigerator for 3 hours.

On a floured surface, roll out the dough to a 0.30 cm (1/8-inch) thickness. Cut out shapes with cookie cutters (maybe a bone-shaped cutter?) Bake the biscuits on greased cookie sheets for about 8 minutes.

War Time Cake

During wartime, the people back home didn’t always have the cooking supplies they would have liked. Recipes with little or no sugar, eggs, and milk were used so there would be more for the soldiers overseas. Some supplies were "rationed"—only so much per family. A family might have shared its sugar ration to make this No-Milk-No-Egg chocolate cake—mixed and baked in the same pan.

Ask an adult to pre-heat the oven to 350 degrees F.

In a 20 cm (8-inch) square pan put:

  • 375 ml (1 ½ cups) all purpose flour
  • 5 ml (1 teaspoon) of baking powder
  • 250 ml (1 cup) of granulated sugar
  • 2.5 ml (½ teaspoon) of cinnamon
  • 5 ml (1 teaspoon) of baking soda
  • 2.5 ml (½ teaspoon) of salt
  • 45 ml (3 tablespoons) of cocoa powder (not instant cocoa drink mix)

Add to the pan:

  • 5 ml (1 teaspoon) of vanilla extract
  • 15 ml (1 tablespoon) of white vinegar
  • 75 ml (5 tablespoons) of vegetable oil
  • 250 ml (1 cup) of lukewarm water

Mix everything together with a fork and bake for 30 minutes or until done.

Carrot Cookies


  • 15 ml (1 tablespoon) margarine
  • 30 ml (2 tablespoons) sugar
  • 5-10 ml (1 to 2 teaspoons) of vanilla essence
  • 60 ml (4 tablespoons) grated raw carrot
  • 90 ml (6 tablespoons) self-raising flour (or plain flour with 2.5 ml (½ teaspoon) baking powder added)
  • 15 ml (1 tablespoon) of water


  • Cream the margarine and the sugar together with the vanilla essence.
  • Beat in the grated carrot.
  • Fold in the flour. If mixture very dry then add a little water.
  • Drop spoonfuls onto greased tray and press down just a little.
  • Sprinkle tops with sugar and cook in an oven at 400 degrees F (200 °C) for about 20 minutes.
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