Did you know the first Girl Scout Cookies were baked by the troops?
The Original Home-Baked Girl Scout Cookie(Circa 1922)
| 1 cup of butter (or substitute) 1 cup of sugar 2 tablespoons of milk 2 eggs 1 teaspoon of vanilla 2 cups of flour 2 teaspoons of baking powder Sugar crystals | Combine the cream, butter, and sugar. Next, add well-beaten eggs, then milk, vanilla flavoring, flour and baking powder. Roll thin, make trefoil cutouts, sprinkle sugar crystals on top, and bake at 350 degrees for about 8 minutes, or until just golden brown. |
The following recipes include Girl Scout Cookies and have been collected from various sites around the W.W.W.
I have only included the ones I like or that do not include alcohol or discontinued cookies.
Found on http://www.kyanags.org/about/cookierecipes.aspx
Thin Mint Chocolate Cheesecake
Recipe by Kathi Lincoln, Lite 106.9
Thin Mint cookie crust:
1 sleeve plus 4 Girl Scout Thin Mint cookies
4 TBS. butter or margarine-melted
Crumble mints in 9 in. pie plate. Add melted butter and blend well.
Cheesecake:
2 PKG. of cream cheese-softened
1/2 cup sugar
1/2 TSP. vanilla
2 eggs
4 squares Bakers semi-sweet Baking chocolate, melted slightly cooled
Preheat oven to 325. Beat cream, sugar, and vanilla in large bowl until well blended. Add eggs and mix just until blended. Stir in melted chocolate. Pour into crust. Bake 40 min. or until center is almost set. Cool. Refrigerate several hours.
Give Me Samoa Cheesecake
Recipe by John Varanese, Owner & Chef of Varanese
1 Box of Do-si-Dos
1 ½ oz sugar
4 oz butter
Crust:
3 lbs cream cheese
1 lb sugar
8 eggs
Caramel sauce
Chocolate sauce
Puree the Do-si-Dos until powdered. Mix in sugar and butter. Coat a spring form pan with mixture and bake for 3 minutes (or until crust sets) at 350 degrees. In a mixer add softened cream cheese and sugar. Beat until slightly fluffy. Then add eggs. Layer bottom of pan with mix, and then add a layer of Samoas. Repeat this step again and top with remaining cream cheese mixture. Decorate top with chocolate and caramel sauce. Bake at 350 degrees for 45 minutes in a water bath. Cheesecake is done when it passes the toothpick test.
Mint N’ Mousse
Recipe by On the Border Mexican Grill & Cantina
Strawberry Puree:
1 ½ lbs frozen strawberries
1 T cornstarch
½ cup sugar
Thin Mint Chocolate Mousse:
6 oz semisweet baker’s chocolate
3T unsalted butter
¼ cup Girl Scout Cookie Thin Mint cookies (minced)
3 large eggs, separated
½ teaspoon Cream of Tartar
¼ cup and 2 T sugar
½ cup heavy cream
½ teaspoon vanilla
White Chocolate Bowl:
8 oz white coating chocolate
Small balloons
6 Thin Mint cookies (roughly chopped)
Thin Mint Crust:
16 Thin Mint cookies (minced)
¼ cup and 1 T butter (melted)
Day 1
Strawberry Puree:
Thaw berries and puree them in a blender. Strain through a fine mesh strainer. Measure and add water to make 2 cups. Place cornstarch in a mixing bowl. Take 3 T of the puree’ mixture and mix in with cornstarch. Set aside. Pour the remaining puree mixture into a saucepan. Heat on medium. Bring to a simmer. Add cornstarch mixture to puree mixture. Mix well. Add sugar and mix again. Simmer for 3 minutes. Cool and store in the refrigerator.
Thin Mint Chocolate Mousse:
Fill a saucepan ¾ full with water. Bring to a boil. Place the chocolate into a mixing bowl. Place the bowl on top of the boiling water. Slowly melt the chocolate. Stir continuously. Heat to a temperature of 115 degrees F. Add in the butter and minced Thin Mints. Stir to combine. Cool for two minutes away from heat. Add egg yolks one at a time to the chocolate. Whisk after each egg yolk is added. In a separate bowl, beat egg whites until foamy. Add the Cream of Tartar. Beat on high until you get soft peaks. Add ¼ cup of sugar. Set aside. In a chilled bowl, beat the heavy cream on high until it thickens. Add 2 T of sugar and vanilla. Beat on high until soft peaks. Take the chocolate mixture and gently fold in the egg whites. Then fold in the whipped cream. Be sure not to overwork the mousse while folding. This will make your mousse heavy! Cover and chill overnight
Day 2
White Chocolate Bowl:
Fill a small saucepan ¾ full with water and bring to a boil. Place white chocolate into mixing bowl. Place the bowl on top of the boiling water. Melt the chocolate to 115 degrees F. Crush 6 Thin Mint cookies. Blow up your balloon. After tying your balloon, wash your hands and use them to squeeze the middle section of the balloon to force air into the bottom (round end) to make sure that the rubber is evenly stretched. If the balloon is not fully inflated, a small area of the balloon absorbs part of the oil and sticks to the chocolate. Push the round end of the balloon into the chocolate. Hold it straight and cover the bottom 2 inches with chocolate. Let excess chocolate drip back into the bowl. Top with crushed Thin Mint cookies. Blot the bottom on baking (wax) paper. Then carefully set the dipped balloon on a sheet pan lined with wax paper. When it’s cool, pop the balloon and discard. Now you have your white chocolate bowl.
Thin Mint Crust:
Place the Thin Mint cookies into a Cuisine Art (a blender will work,
too). Flash blend (pulsate) slowly to mince cookies. The Thin Mints should yield 1 cup. Pour Thin Mint crumbs into a mixing bowl and add the melted butter. Mix together. Press the mixture onto a pie pan or custard mold. If you use a pie pan, you will have to cut shapes using a cookie cutter or a 1 cup measuring cup. Bake at 350 degrees F for 10 minutes.
Meringue:
In a bowl, mix egg whites and Cream of Tartar. Using a hand mixer, or KitchenAid mixer, whisk on high until you get soft peaks. Gradually beat in the sugar. Continue on high until the mixture becomes stiff. Top onto the Thin Mint crusted Chocolate Mousse. Torch the top of the meringue using a brulee’ torch.
Assembly:
On a plain white plate, pour 1 cup of Strawberry Puree’ into the center and tilt the plate to coat. Place your White Chocolate bowl and place it in the center of the plate. Your crust goes inside the bowl and is topped with the Chocolate Mousse. Top the mousse with the meringue. Torch the meringue. Sprinkle the extra Thin Mint cookies around the dessert. Add a sprig of mint for garnish. Eat and Enjoy!
Tagalong Cheesecake with Caramel Sauce
Recipe by Marcus Heindselman, Chef, The Jefferson Club
Crumb Crust:
20 Crushed Do-si-dos
2 tbsp melted butter
Filling:
1 ½ lbs cream cheese
1 ½ cup whipping cream
1 cup sugar
3 each eggs
1 tsp vanilla
1 cup peanut butter
1 square unsweetened chocolate, melted
Topping:
9 oz. granulated sugar
2 oz. water
1 ½ tsp lemon juice
1 cup whipping cream
3 ¾ tsp butter, cut into pieces
1 box Girl Scout Cookie Tagalongs, roughly chopped
Crumb Crust:
Mix and press Do-si-dos and melted butter into a 10-inch spring form pan.
Filling:
Beat cream cheese with a mixer on medium speed until smooth. Add whipping cream and vanilla. Beat for 10 minutes. Very slowly add sugar and then add eggs one at a time, beating well with each addition. Remove one cup of batter. Add peanut butter to remaining batter and mix well. Spread in pan. Add chocolate to reserved batter. Swirl into peanut butter batter. Bake at 350 F for 30 minutes; reduce oven to 325 for 30 minutes. Then open oven door and bake for 30 minutes more (with oven door open). Allow to cool completely under refrigeration.
Topping:
Combine sugar and water in a saucepan. Stir to moisten the sugar completely. Place the saucepan on the stovetop over high heat and bring to a boil. When sugar comes to a boil, add the lemon juice. Do not stir the sugar, as this may cause lumping. Continue boiling until sugar caramelizes, turning a dark golden brown and producing a rich aroma. Remove the saucepan from the heat. Gradually add the cream. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend. Add the pieces of butter. Stir until the butter melts completely. If necessary, return the sauce to the stove to reheat enough to melt the butter. Strain the sauce and cool completely at room temperature. Mix the caramel sauce with the chopped Tagalongs and spread over the top of the chilled cheesecake. Cut and serve.
Thin Mint White Chocolate Raspberry Trifle
Recipe by Tony Vanetti
1 4.4-ounce package white chocolate custard dessert mix (such as Jell-O brand)
2 ea ½ pints fresh raspberries
1 pack of Girl Scout Cookie Thin Mint cookies
1¼ cups chilled whipping cream
Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.
Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cookies. Pour half of custard mix over top of cookies. Sprinkle fresh raspberries on custard and crush some of the cookies enough to cover custard. Top with remaining custard and cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)
Beat cream in large bowl until stiff peaks form. Spoon cream onto edge of the trifle. Garnish remaining raspberries in center and cut 6 Thin Mints in half and place along edge of trifle, sticking up out of the whipped cream.
Cook notes: frozen raspberries can be used, but make sure to drain well and serve same day since frozen raspberries tend to become runny and can take away from presentation.
Girl Scout Cookie Candy
Recipe courtesy of Kentuckiana’s Jill Gray
1 pkg. vanilla Candiquick or almond bark
Favorite Girl Scout Cookies
Melt 3 squares of Candiquick according to directions. Add ½ to ¾ cups of favorite cookie crumbs and stir. Pour onto a Corel type, non-porous dinner plate and smooth around. Refrigerate until completely cooled. Use table knife to ease up from plate. Package as one piece or break apart.
Peanut Butter Do-Si-Dos Bundt Cake
1 package of Do-Si-Dos
1 package of Tagalongs (frozen)
1 package of yellow cake mix
1 cup confectioners sugar
¾ tablespoon (Tbsp) milk
Coarsely crumble the Do-Si Dos. Finely chop the frozen Tagalongs with a knife and remove ½ cup. Place the remaining Tagalongs in the bottom of a well-greased bundt pan. Prepare cake mix according to directions of box. Mix Do-Si-Dos into cake batter. Pour over crumbs in pan. Bake according to box directions. While baking, mix the sugar and milk. Glaze cake with sugar and milk mixture while cake is warm. Sprinkle on remaining Tagalong crumbs. (May also be glazed with chocolate or peanut butter icing.)
A Red, White & Blue Dessert For You
Recipe by Kevin Lester, Kevin’s Catering, 179 Hinman Ave, Buffalo, NY
Crust:
2-1/2 cups Trefoil cookies
6 tbsp. melted butter
1/2 cup crushed nuts (optional)
Break cookies into small pieces. Mix ingredients and press into 9"x11" pan. Bake at 350° for 6-8 minutes.
Filling:
4 boxes raspberry gelatin
4 cups hot water
1 can raspberry pie filling
1 can crush pineapple (heavy syrup)
Mix ingredients well. Put in refrigerator until soft, let set, then pour over shell. Let harden. Decorate with blueberries.
Topping:
1 8 oz. cream cheese
1 8 oz. sour cream
1 tsp. vanilla
1/2 cup sugar
Beat and pour over set gelatin mixture. Let set in refrigerator until firm and enjoy!
Tropical Lemon Bars
Microwave Recipe
Total Cooking Time: 10-13 minutes
1/3 cup butter (or margarine)
1 ½ cups Trefoils cookie crumbs
1 teaspoon grated lemon crumbs
1 teaspoon grated lemon rind
1 can (14 oz.) sweetened condensed milk
½ cup lemon juice
COOKIES AND CREAM PARFAITS
1 envelope unflavored gelatin
1/4 cup cold water
2 cups vanilla ice cream, softened
1 cup whipping or heavy cream
22 Tagalong cookies
1 teaspoon vanilla extract
In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 3 minutes). Remove from heat and let stand until lukewarm (about 1 minute). In blender or food processor, process ice cream, whipping cream, 10 cookies, and vanilla until blended. While processing, through feed cap, gradually add lukewarm gelatin mixture and process until blended. Let stand until mixture is slightly thickened, about 5 minutes. Meanwhile, coarsely crush remaining 12 cookies. In parfait glasses or dessert dishes, alternately layer gelatin mixture with crushed cookies; chill until set, about 2 hours. Garnish if desired, with whipping cream and additional cookies. Makes about 6 servings.
MINI-GRASSHOPPER CHEESECAKES
Jane Young - Duluth, MN
12 Girl Scout Mint cookies
2-8 ounce packages cream cheese, softened
1/2 cup sugar
1/2 teaspoon mint flavoring
2 eggs
3 drops green food coloring
Line muffin tin with paper liners, place one cookie in each liner. Mix cream cheese, mint flavoring and sugar at medium speed until well blended. Add eggs and food coloring; mix well. Pour over cookies, filling 3/4's full. Bake 25 minutes at 325 degrees F. Remove from pan when cool.
SAMOA MILK SHAKE
Emily Carrill (age 12) - Jamestown, TN
Vanilla ice cream
1/2 box Samoas
Milk
Mix ice cream and milk in a blender to make a milk shake. Place crushed Samoas on top of the milk shake. Makes one milk shake.
BANANA SPLIT CAKE
1 - 3 ounce package instant banana pudding
30 Trefoil Cookies
2 medium bananas, sliced
1 - 8 ounce container whipped topping
3 Juliette cookies, crushed
Mix pudding according to package directions. In a 2 quart casserole dish, layer half the Trefoils, half the bananas, half the pudding and half the whipped topping. Repeat layers. Refrigerate four hours. Before serving top with crushed Juliettes. (variations: add pineapple or strawberry toppings when serving)
DOUBLE LEMON CREAM DESSERT
Dale Miller - Stone Ends restaurant - Glenmont, NY
CRUST:
6 Lemon Chalet Cremes cookies, crushed
1 cup flour
1/3 cup butter
1/4 teaspoon baking powder
dash of ground cinnamon
grated lemon rind, optional
Mix with enough beaten egg to just hold together. Pat into a 10 inch cheesecake pan on the bottom and a little up the sides. Bake 20 minutes at 350 degrees until golden.
LEMON FILLING I:
Combine: 4 tablespoons cornstarch
4 tablespoons flour
1 1/2 cups boiling water
1 1/2 cup sugar
1 tablespoon butter
Cook, stirring over direct heat to a boil. Cover and cook over hot water for 20 minutes. Pour hot mixture a bit aat a time into the following which have been beaten together: grated lemon rind, 1/3 cup lemon juice, 4 egg yolks. Return all to heat and cook, stirring until thick. Cool and pour on top of cooled crust. Chill.
LEMON FILLING II:
soften in bowl:
1/4 cup lemon
1/4 cup boiling water
Stir unti gelatin dissolves, then refrigeratee. Whip 4 egg whites with 1 cup sugar and a pinch of cream of tarter until glossy and thick.Fold into gelaaaatin mixture carefully, but completely. Pour on top of Lemon Filling I and chill thoroughly. Remove sringform sides nd serve. No topping is necessary.
DO-SI-DOS SNICKERS BAR CHEESECAKE
Chef Curtis Whitticar - Restaurant St. Michel
CRUST:
2 boxes of Do-si-dos cookies
4 tablespoons butter
Chop cookies and butter fine in food processor. Place in bottom of a springform pan 1/4 inch thick and refrigerate.
FILLING:
3 pounds cream cheese
1 pound sugar
6 egg yolks
12 eggs
2 tablespoons vanilla extract
1/2 pint heavy cream
3 tablespoons lime juice
2 Snickers Bars, chopped
Mix together cream cheese, sugar and egg yolks in a bowl then add eggs (one at a time). Add remaining ingredients and bake in water bath at 350 degrees for one hour.
CHOCOLATE ECSTASY
1 1/2 packages Juliettes, crumbled in food processsor
1/3 cup Kahula
3 packages Chocolate Mousse
1 large tub whipped topping
1 package Heath Bits or 5 large Heath Bars*
In a large bowl, place Juliette crumbs on bottom, pour Kahlua over top of crumbs. Mix the mousse according to package directions. Layer half the mousse, half the whipped topping and half the Heath Bits. Repeat with remaining half of f the mousse, the whipped topping and Heath Bits. Chill overnight.
* Heath Bars are a chocolate covered hard toffee candy bar.
FESTIVE DATE AND NUT ROLL
1 package (7 1/2 ounces) Girl Scot Snaps-Iced Oatmeal 'n Raisin cookies, finely crushed (save 1/2 cup for outside of roll)
3/4 cups chopped dates
miniature marshmallows (approximately 56 pieces)
1 cup English walnuts, chopped 6-8 tablespoons milk or enough tomake ingredients stick together
Combine all the ingredients; mix well and shape into a roll. Cover the outside of the roll with remaining 1/2 cup of crushed Girl Scout Snaps-Iced Oatmeal 'n Raisin cookies. Wrap roll in waxed paper and put in the refrigerator for at lesst 5 hours. Cut in slices and top with whipped cream.. Makes 8 servings.
COMPANY SURPRISE
1 quart chocolate ice cream, softened
1 quart vanilla ice cream, softened
2 cups whipped cream or whipped topping
1/2 package Jubilee Cookies, chopped
8 maiaschino cherries
Pour chocolate ice cream into bottom of 8 or 9 inch springform pan; chill until slightly firm. Pour vanilla ice cream over chocolate ice cream. Freeze until firm. Remove from freezer 15 minutes befor serving. Remove from springform pan. Garnish with whipped cream around edge fo ice cream; sprinkle chopped Jubilee Cookies in center of cream. Arrange maraschino cherries. Makes 10 to 12 servings.
ROCKY ROAD PARFAITS
1 package (4 servings) instant vanilla pudding
2 cups cold milk
1/2 cup mini marshmallows
8 Hoedowns, cut into bite sized pieces
Prepare pudding with 2 cups of milk. Fold marshmallows and Hoedowns into pudding. Spoon mixture into dessert glasses or dishes. Chill or serve immeadiately. Garnish with whipped topping if desired. Makes 4 servings.
BLACK FOREST PIE
14 Chocolate or Vanilla Classic Creme Cookies
1 - 3 ounce package cherry gelatin
1 cup boiling water
1 pint chocolate ice cream, softened
whipped cream
chocolate curls
cherry pie filling
Arrange cookies around edge of pie plate. Dissolve gelatin in boiling water. Stir in softened ice cream. Pour mixture into arranged cookies. Refrigerate 1 hour. Garnish with whipped cream, chocolate curls and cherries. Makes 8 servings.
CRAZY SNACK MIX
5 tablespoons butter or margarine, melted
1 tablespoon Worchestershire sauce
1 tablespoon brown sugar
1/2 teaspoon garlic powder
2 cups Golden Yangles*
2 cups popcorn
2 cups thin pretzel sticks or rings
1 cup peanuts
In a 15x10 inch baking pan, combine butter, Worchestershire sauce, brown sugar and garlic powder. Stir in Golden Yangles; popcorn, pretzels and peanuts. Bake in 325 degree F. oven for 20 minutes, stirring occasionally. Makes 5 cups.
* Cheese Yangles were samll cheese flavored crackers.
STRAWBERRY CHIFFON
12 Vanilla Classic Creme cookies, crushed
4 tablespoons butter or margarine, melted
1 cup boiling water
1 - 3 ounce package strawberry gelatin
1/2 cup cold water
2 cup whipped cream
1 cup sliced strawberries
Combine cookies with butter; press into botto of 8 or 9 inch springform pan. Chill. Dissolve gelatin in boiling water. Stir in cold water and chill until mixture is the consistency of unbeaten egg whites. Fold in cream and strawberries. Pour into springform pan. Chill 2 hours or until set. Garnish, if desired with additional strawberries, sliced kiwi and whipped cream. Makes 8 servings.
LAYERED DELIGHT
1 package Savannah cookies, crushed
4 tablespoons butter or margarine, melted
1 - 8 ounce package cream cheese, softened
2 - 4 servings size packages instant chocolate pudding
3 1/3 cup milk
3 cups whipped topping or whipped cream
chocolate curls
In a small bowl, combine cookies with melted butter. Press cookie mixture on bottom of 13x9 inch pan. Chill slightly. Combine cream cheese with 1/3 cup milk. Spread over cookie mixture. Chill for 15 to 20 minutes. Prepare pudding with 3 cups milk and pour over cream cheese misture. Chill for 1 hour or until ready to serve. Top with whipped topping or whipped cream and chocolate curls. Makes 10 to 12 servings.
CHOCOLATE MINT LOAF
24 Thin Mint cookies
2 - 4 serving size packages instant chocolate pudding
3 cups milk
2 cups whipped cream or whipped topping
Line the bottom and sides of an 8x5x3 inch loaf pan with plastic wrap. Arrange 20 Thin Mint cookies on bottom and sides of loaf pan. Crush remaining cookies.* Prepare chocolate pudding with 3 cups milk. Fold in whipped cream or whipped topping. Spoon into laf pan and freeze 4 hours or until firm. Remove form freezer 15 minutes before serving. Garnish, if desired with additional whipped cream or whipped topping and mint leaves. Makes 10-12 servings.
*The recipe does not tell you what to do with the crushed cookies. My guess would be to fold them into the pudding mixture.
CREAM SHERBET PIE
36 Scot-Tea cookies
3 tablespoons butter or margarine, melted
1 pint vanilla ice cream, softened
1 pint raspberry sherbet
1/3 cup toasted coconut
Finely crush 22 cookies. Combine cookies with melted butter. Press on bottom of pie plate. Stand 14 cookies around the edge of plate, pressing into bottom crust. Spread vanilla ice cream over bottom of prepared crust, pressing into cookies along edge. Scoop raspberry sherbet into balls over vanilla ice cream layer. Freeze. Sprinkle with toasted coconut. Makes 8 servings.
MINI CHEESECAKES
12 muffin tin paper liners
12 Scot-Tea cookies 2 - 8 ounce packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon lemon juicce
2 eggs, beaten
1/3 cup heavy cream
1/2 cup sugar
cherry pie filling, jams or preserves
In a 12 cup muffin tin, place first a muffin liner and then one Scot-Tea cookie in each cup. Combine cream cheese, vanilla, lemon juice, eggs, heavy cream and sugar. Beat well together. Divide mixture evenly over each cookie. Bake in a 350 degree F oven for 15 minutes or until set; let cool. Top with cherry pie filling, jam or preserves. Garnish, if desired, with mint leaves. Makes 6 servings.
APPLE YANGLE PIE
APPLE MIXTURE*
5 cups sliced cooking apples
3 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
2 tablespoons cornstarch
CRUST AND TOPPING
1 - 9 inch unbaked pastry crust
1 1/2 cups Golden Yangles, crushed**
1/3 cup butter or margarine, melted
In unbaked pie crust, place apples, sugar, lemon juice, cinnamon and cornstarch. Combine Golden Yangles with butter and sprinkle over apples. Bake in a 350 degree F oven for 30 minutes or until Golden Yangles become golden brown. Makes 8 servings.
* Or substitute 2 cans (16 ounces each)prepared apple pie filling.
**Golden Yangles were small cheese flavored crackers.
BITE-SIZED FROZEN MINT ROUNDS
1 cup butter
2 cups sifted powdered sugar
4 ounces unsweetened chocolate, melted
4 eggs
2 teaspoons vanilla
1 cup finely crushed Thin Mint cookies
Beat butter and sugar until light and fluffy. Add cocolate, eggs and vanilla, beating until well-combined. Divide the cookie crumbs in half. Sprinkle one half of the crumbs on the bottom of 16 cupcake papers in muffin tins. Spoon chocolaaate mixture over crumbs and top with remaining crumbs. Freeze until firm.
ICE CREAM MOUNTAIN
1/3 cup finely chopped pecans
1 cup finely chopped Caramel deLite cookies
1 pint vanilla ice cream, softened
1 pint butter pecan ice cream, softened
Remove ice cream from freezer to soften in refrigerator. Meanwhile, generously grease the inside of 5-cup mixing bowl with margarine. Mix pecans and Carame deLite cookies together. using fingers, press mixture all around surface of bowl. Place in freezer for about 15 minutes. Remove bowl and carefully spoon vanilla ice cream over all the crumb mixture, covering the entire surface of the bowl in a thick layer. Freeze again about 15 minutes. Remove bowl from freezer and spoon butter pecan ice cream over vanlla ice cream layer, filling in the center so the bowl now has a flat even top. Cover with aluminum foil and freeze overnight. When ready to serve, wrap bowl with a hot wet towel for a few minutes. Turn over and unmold.
RIDING HIGH LEMON PIE
1 1/4 cup finely crushed Lemon Pastry Creame cookies
1/4 cup melted margarine
4 eggs, seperated
3/4 cup sugar
1 1/2 teaspoon gelatin
1/2 cup heavy cream, whipped
1 - 6 ounce can frozen lemonade, thawed
Preheat oven to 350 degrees. Blend cookie crumbs and butter. Press into bottom and sides of a 9 inch pie pan. Bake 7 minutes and cool. In medium saucepan, blend 4 egg yolks, the can of lemonade, 1/4 cup of the sugar, and the gelatin. Stir over medium heat constantly, just until mixture simmers. Chill, stirring occaisionally, until mixture mounds when dropped from a spoon. Beat 4 egg whites at high speed until foamy. Gradually add reserved 1/2 cup of sugar, beating mixture constantly until thick and glossy. Fold in lemonade-gelatin mixture quickly and thoroughly. Fold in 1/2 cup whipped cream. Mound into cooled pie shell. Chill at least 3 hours.
PUDDING-GO-ROUND
2 packages instant chocolate pudding mix
6 cups cold milk
Peanut Butter Patties
1/3 cup finely chopped peanuts
1 cup whipping cream
Line a 6-cup glass souffle dish with as many Peanut Butter Patties as will stand up side-by-side around the edge. Prepare chocolate pudding mixes, using cold milk, according to directions on package. Pour into cookie-lined bowl and chill. Meanwhile, whip cream until stiff and fold in chopped peanuts. Spreadin thick layer on top of pudding. Keep refrigerated.
CAROUSEL CONES
vanilla ice cream
ice cream cones
Chocolate Creme Sandwich cookies, finely crushed
Scoop ice cream into cones. Spread cookie crumbs over sheet of waxed paper. Holding cone, carefully roll in crumbs until ice cream is well coated.
MARBLED BABY CHEESECAKES
24 Shortbread cookies
3/4 cup sugar
1 square semi-sweet chocolate, melted
2 - 8 ounce packages cream cheese
2 eggs
1 teaspoon vanilla
24 candy kisses
Preheat oven to 325 degrees. Using electric mixer, cream sugar and cream cheese until well-blended. Add eggs and vanilla and beat well. Transfer a third of the mixture to a bowl and stir in the chocolate. Put one Shortbread cookie in each of 24 paper cupcake liners. Alternating teaspoons of the vanilla and chocolate mixtures fill each cupcake liner about three-quarters full. Using a knife, gently swirl vanilla and chocolate mixtures together. Bake about 20 minutes or until mixture seems set. Cool. Top each mini cheesecake with an unwraped chocolate kiss. Makes 2 dozen.
APPLE-PEANUT-OATMEAL CRISP
1 can pie-ready sliced apples
1 stick butter
2 cups chopped Peanut Butter Sandwich Cookies
Preheat oven to 350 degrees. Grease a 9 inch swuare pan. Drain apples well and arrange in the pan. Melt butter in medium-sized saucepan and stir in chopped cookies until well mixed. Top apple slices with butter-cookie mixture. Bake about 30 minutes, or until crumbs are golden brown and apples are soft.
CONTINENTAL DRIFT CAKE
3 ounce package lemon gelatin
8 ounce package cream cheese, softened to room temperature
1 cup sugar
1 teaspoon vanilla
1 package Lemon Pastry Cremes, crushed
1/4 cup butter or margarine, melted
CRUST:
Mix cookies with melted butter, press onto bottom and sides of a 9x12inch glass baking dish.
FILLING:
Disslove the gelatin in 1 cup hot water, add cream cheese and stir until smooth. Chill until slightly thickened. Pour chilled evaporated milk* into a medium bowl and whip. Add sugar and vanilla and blend. When gelatin is thickened, fold in whipped mixture until thoroughly blended. Pour into crust and chill.
*evaporated milk is not listed in the ingredient list of the recipe - my guess - 1 can evaporated milk.
GLACIER MINT PIE
1 1/3 cup (26-28) Thin Mint cokies, crushed
5 tablespoons melted buter or margarine
1 quart vanilla ice cream, softened
1/2 cup crushed peppermint candy
CRUST:
Mix crushed cookies with melted butter or margarine. Press into pie pan and chill.
FILLING:
Combine ice cream and crushed candy and spoon into crust. Cover and freeze until firm.
OPTION:
Garnish with additional crushed cookies or shaved chocolate.
TROPICAL BANANA SPLIT PUDDING
1 large package vanilla pudding
3 cups milk
3 medium bananas
1 box Shortbread cookies
Prepare pudding according to package directions. Line bottom of 2 quart casserole with Shortbread cookies. Slice bananas lengthwise and lay on top of cookies. Cpver with 1/3 of the pudding. Continue layering; ending with pudding. Garnish with additional cookies. Chill.
Optional: Sprinkle coconut on top of banana layer.
RAIN FOREST DeLITE
San Diego-Imperial Girl Scout Council
Ralph Lincoln - Paragon Steakhouse Restaurants
with Lacey Leonard and Linsey Reeves, Brownie Girl Scouts
1 1/2 boxes Caramel DeLites, coarsely chopped
1 - 3 1/2 oz package instant lemon pudding
2 cups milk
8 ounces prepared wipped topping
Prepare pudding with milk according to package directions. Chill. Fold whipped topping into pudding. Using a 2 quart, plastic flower pot, put 1/3 of the chopped cookies in the bottom of the pot. Add 1/2 of the pudding mixture. Layer the pudding with 1/3 of the chopped cookies; add remaining udding and cover pudding with remaining cookies. Chill. Garnish with a bouquet of silk flowers.
HURRICANE PATTIES
1 cup chocolate or vanilla ice cream
4 Peanut Butter Pattie cookies
1/2 cup milk
Put ice cream and milk in blender. Blend together. Add cookies. Blend until smooth. Pour into a tall glass. Serve witha straw and a spoon. For additional servings simply multipy the recipe. Most blenders will only accommodate two servings at a time.
PRALINE POLAR PARFAIT
1 quart Vanilla ice cream
12 Praline Royale cookies, crushed
chocolate syrup
whipped topping
Cover the bottom of a pretty glass with crushed Praline Royale cookies. Add a thin layer (about 3/4 inch) of vanilla ice cream. Repeat layering untio you've reached the top f the glass. Top with chocolate syrup and whipped topping and garnish with a cherry. Chill or serve immeadiately. Serves 4.
PEANUT BUTTER HEMISPHERES
1 box Peanut Butter Sandwich cookies
1 bag regular or mini marshmallows
milk chocolate candy bars
Take apart sandwich cookies. Microwave 1/2 of a large marshmallow or 3 mini marshmallows for 10 seconds or until puffed. Put puffed marshmallow and a square of chocolate on cookie and replace top.
GIRL SCOUT CARAMEL DeLITE TURTLES
San Jacinto Girl Scout Council - Houston, TX
CHEESECAKE:
12 oz. cream cheese (room ternperature)
1 1/2 cup sugar
2 teaspoons flour
1 cup sour cream
3 eggs (separate 2)
1 tablespoon lemon juice
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2 boxes of Girl Scout Caramel deLite Cookies
GARNISH:
Pecan halves
Mini chocolate chips
Preheat oven to 350 degrees F. Place cream cheese, sugar, flour and salt in large mixing bowl or food processor. Beat at medium speed until smooth, scraping bowl as needed. Add sour cream, mo egg yolks, one whole egg and vanilla. In a separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form; fold into cheese mixture. Pour almost to rim of 2-inch foil cups that have been put into cupcake tins. This will help keep the foil shape circular. Cook in oven for about 35-45 minutes. The tops of the miniature cheesecakes should be firm. Remove from oven and let sit and cool for at least one hour. Put the foil cheesecakes in the freezer overnight, or for approximately 8 hours until frozen. Lay Caramel deLite cookies out on a tray. Take the cheesecakes out of the freezer and carefully peel off the foil wrap. Put one mini.cheesecake on each cookie. Then take some mini-morsel chocolate chips (not regular size) and put nine chocolate chips on top of the cheesecake in rows of 3 across. Take 5 pecans and push them into the sides of the cheesecake to imitate the turtle’s head and four legs.
PEANUT BUTTER SANDWICH COOKIE PIE
The Cozie Restaurant - Thurmont, Maryland
with Penn Laurel Girl Scout Council, York, PA
6 ounces cream cheese
5 ounces peanut butter
1 cup whipped cream topping
3/4 cup sugar
6 Girl Scout Peanut Butter Sandwiches, cut into small pieces
1 chocolate graham cracker crust
1 Package Girl Scout Thin Mint Cookies
Mix first five ingredients together in a bowl. Pour into the graham cracker crust. Decorate with whipped cream and stick Girl Scout Thin Mint cookies around the edge.
DIRT PUDDING
Leiter's Fine Catering - Hagerstown, Maryland
with Penn Laurel Girl Scout Council, York, PA
1/4 pound softened margarine
8 ounces softened cream cheese
1 cup powdered sugar
2 small boxes vanilla instant pudding
3 cups milk
1 8-ounce container whipped topping
1 box Girl Scout Peanut Butter Patties, frozen
DECORATIONS:
artificial flowers and gummi worms
Cream together margarine, cream cheese and powdered sugar. Blend milk with instant pudding. Add first mixture to puddinq mixture. Stir in whipped toppinq. Crush cookies a few at a time in a blender. Sprinkle bottom of a bowl or flower pot with a layer of crushed cookies. Pour some of the pudding mixture on top. Repeat layers, ending with crushed cookie layer on top as dirt. If desired, decorate with the artificial flowers and gummi worm.
Girl Scout Chocolate Mint Mousse Cake
Sooner Girl Scout Council - Chickasha, OK
(Must be made one day ahead of serving. Uses 3 boxes of cookies. Yields 12 servings.)
CRUST:
1 1/2 boxes crushed Girl Scout
Chocolate Mint Cookies
1/2 cup melted butter
Mix together and press into a 10" springform pan. Place in freezer to cool while preparing the filling.
FILLING:
1/2 box crushed Girl Scout Chocolate Mint Cookies
2 whole eggs
4 eggs separated
1 1/2 bags mint chocolate chips (14 oz. bags)
2 cups whipping cream, whipped with 1 teaspoon vanilla extract and 1/4 cup powdered sugar
Whip egg whites and set aside. Whip cream with sugar and vanilla and set aside. Melt chocolate chips in double boiler (or on medium in the microwave stirring after each minute). Mix whole eggs and egg yolks with the melted chocolate using wire whisk. Whip a scoop of whipped cream into the chocolate mixture to lighten the chocolate. Fold egg whites and whipped cream into the chocolate mixture alternately. Fold in crushed mint cookies (some pieces can stay big. Pour into reserved crust. At this point refrigerate 6 hrs. or overnight. Can also be frozen. It freezes well. Top when defrosted.
TOPPING:
1 box Chocolate Mint Girl Scout Cookies
2 cup whipping + 1 teaspoon vanilla exlract + 1/4 cup powdered sugar
Hershey’s chocolate syrup
Whip cream with vanilla and sugar and top the mousse cake. Crush the cookies (reserving 12 for top of cake). Drizzle Hershey's syrup on top in zig-zags. Use crushed cookies to decorate the top of the cake. Stick whole cookies in the cake decoratively in a circle.
Praline Pecan Cheesecake
Olde Greenfield Inn - Landcaster
with Penn Laurel Girl Scout Council, York, PA
1 box Girl Scout Shortbread Cookies
1/2 cup melted margarine
2 pounds cream cheese
1 cup sugar
5 eggs
1/2cup heavy cream
1/2 cup sour cream
1/4 tablespoon vanilla
t/4 tablespoon lemon juice
1/4 cup melted caramels
TOPPING:
1/2 cup sour cream
1 box Girl Scout Praline Royale Cookies
1/3 cup melted caramels
12 whole pecans
Preheat oven to 350 degrees. Crumble Shortbread Cookies in a food processor, combine with melted margarine thoroughly. Press crust evenly on bottom of a 9-inch springform pan. Bake 5 minutes, cool. Beat cream cheese until soft. Add sugar, blend thoroughly. Add eggs one at a time. Mix in heavy cream, sour cream, vanilla, lemon juice. Blend well. Pour in cooled springform pan. Gently fold in the melted caramel (to achieve a marbled effect in the finished cheesecake). Bake for 1 1/2 to 1 3/4 hours. Allow to cool 2 hours. While cake is baking, crumble six Praline Royales. After cooling, spread crumbs and garnish with whole pecans and remaining cookies. For a finishing touch, drizzle melted caramel on top (optional). Using a warm knife, cut cake into 12 pieces.
LEMON CHOCOLATE MOUSSE
San Jacinto Girl Scouts - Houston, TX
2 1/2 Packages Girl Scout Lemon Pastry Creams,br> 1/2 pound and 1/2 stick butter
1/2 cup powdered sugar
5 ounces milk chocolate
2 ounces semi-sweet chocolate
1/2 teaspoon vanilla
6 eggs (separated)
1/4 cup warm water
pinch salt
1/2 cup milk
1 teaspoon vanilla
Line the base of an 8 1/2 inch springform pan with wax paper. Spray/butter the pan well. Grind one package of cookies in a food processor and mix with 1/2 stick melted butter. Press into base of pan. Line sides of pan with split Lemon Pastry Cremes, plain side against side of pan. Cream !/2 lb. butter and 1/2 cup powdered sugar together. In double boiler, melt chocolate. When melted, remove from stove, cool slightly and add to bulter mixture. Beat well and add 1/2 teaspoon vanilla and a pinch of salt. Add 6 egg yolks, well beaten and 1/4 cup warm water. Beat egg whites stiffly and add to mixture. Pour one-half chocolate mixture into pon. Dip 8-9 cookies in milk and vanilla mixture to soften, then layer on the chocolate. Pour remainder of chocolate mixture over the top of the cookie layer and refrigerate. Unmold from pan and serve.
PARTY LEMON TARTS
Gramfalleons - York
with Penn Laurel Girl Scout Council, York, PA
1 box Girl Scout Shortbread cookies, ground fine in food processor
Spray oblong 9 x 12 pan with vegetable oil food spray. Spread crumbs in pan. Then spray crumbs heavily again with spray. Bake for 5 minutes at 350 degrees.
2 eggs
1 cup sugar
1 teaspoon baking powder
3 tablespoons lemon juice
3 tablespoons flour
Mix the filling ingredients and pour over hot crust. Bake 25 minutes at 350 degrees. Let cool and cut into diamond shapes with wet knife. Sprinkle with powdered sugar for decoration.
From: Girl Scout Fun Center
http://www.geocities.com/EnchantedForest/9092/index.html
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