I am an "OLD School" Girl Scout

I never thought that at 37 years of age I would be considered an "old school" anything but it is true.

I am.

And I am sure that there are LOTS of others like me out there, trouble is they have to swim with the tide or be turned out.

I don't.

I was a Girl Scout for a LONG time as a girl. I started out in first grade with Brownies (no Daisies W-A-A-A-A-Y back then) and had an amazing leader. She was so much fun and we did all sorts of things! My favorite was the annual field trip to Pizza Hut! We got a tour and made our own personal pan pizzas, YUM.

Then I moved and went to a new troop for a while, bounced around to a few more troops through still more moves and finally settled in as a third year Junior.

By the time I was a second year Cadette my Leaders had bridged their daughters and moved on. Like many troops mine fizzled and I was done by 10th grade. I never received the Silver Award I earned...{Still a little bitter about that...}

Fast forward a decade and a half or so to DD entering Kindergarten in Naples Italy at the DODEA school.

I didn't even think about Girl Scouts until a friend said she was going to be a Brownie Leader.

I had no clue about Daisies until she told me.

I went to the parent meeting and then the Leader Meeting and the next thing I knew I was a Leader. I am still not 100% SURE how THAT HAPPENED. Thanks Karen, WHEREVER YOU ARE!

Daisies was an AWESOME year. I had a fabulous co-leader who kept me grounded and on task! Gotta love having a former high school math teacher as your co-leader you will NEVER be late or run over your time! We had 16 girls that year and they kept us BUSY.

The following year Pam left me (such is the Navy life) and several moms stepped up to the plate. Through adversity and challenges we accomplished SO much as first year Brownies!
Six girls and I went to Our Chalet that year in Adelboden Switzerland. A feat that NO ONE this side of the water could achieve with all the restrictions, but there it was do-able and AWESOME!

I served as the Overseas Committee Secretary that year as well and planned nine of the 12 annual events. By far the most exciting for the girls was the annual Brownie Lock-In, it was a total Jungle!

The parents of my troop nominated me for "Outstanding Leader." Receiving that award from my girls is to this day one of the highlights of my life.

The following year, our last year abroad, saw me in yet another new role as Overseas Committee Chair. I am not gonna lie and say it was the greatest year ever. Truth be told we had many disappointing moments, but we hung in there and we had Girl Scouts. I sure didn't win any awards and I lost a few "supporters" along the way.

That was the year I realized I was a rebel Girl Scout.

It is also when we stared homeschooling...hmm...wonder if that means anything?

When we moved back stateside I was expecting our third child and DH said ENOUGH with the Girl Scouts, let someone else be the leader. I tried to find a troop for DD to no avail. It was May and troops were closing up for summer. That disappointed me and DD greatly.

Undaunted, I took up the mission and attended Train the Trainer while 8 months pregnant thinking that if I did that I would get more support in my search for a troop. Nope.

By December DD and I were desperate.

We joined a homeschool troop but the time and location and having to travel with a newborn in Norfolk traffic just made that impossible.

Finally I found a troop at the same church were DS had Cub Scouts. I all but tackled the girls when I saw them one night..."Take Me to Your Leader!"

Tara was one of the most energetic and motivated people I have ever known and DD did well in that troop.

Sadly, life happens and Tara moved on, we were Juniors now and we were searching for another troop...

Not finding one I founded a little thing called Summer Scouts. A group of homeschool families with scouts (both girls and boys) who wanted to do fun stuff when troops were off for the summer. We completed several of our Council Own "Explore" patches and had a luau awards ceremony to cap it all off.

Encouraged by the participation I enlisted several moms to start a new group of troops for homeschoolers. Sadly personalities clashed, support fizzled and this group did not last the year.

We finally found a multi-level troop not too far from home. DD has been in this troop ever since. Her first year as a Cadettes DD did not make it to one meeting due to an illness in the family that had us traveling almost every month. But we kept working on awards and IPs.

Last year we were back with the troop now and DD and the girls started working on their Silver Award. She sill be finishing hers up before Christmas and will be moving up to Seniors. She is content in her troop and I am happy she has a Leader who is still like me, an old school Girl Scout.

Why am I telling you all this?

In the 10 years I have been an adult Girl Scout I have seen drastic changes to the program, the organization and to the troop levels.

I am all for keeping up with the times but you don't go messing with core values.

In 1912 when Juliette Low got the notion to start this thing called Girl Scouts she did not have this modern day entity in mind.

She was a rebel, a non-conformist, and she followed her heart but her core values were God and Country.

This new Girl Scouts is getting too far away from that for my taste.

It is more than a change in motto, it is a paradigm shift.

So as long as DD is in Girl Scouts you will find me here, the Old School Girl Scout who is still serving under the Juliette Low banner and this mission statement...

Girl Scout Mission Statement: To inspire girls with the highest ideals of character, conduct, patriotism and service, that they may become happy and resourceful citizens.

Girl Scouting: For Every Girl, Everywhere.

updated 11/2010

7 Principles of Leave No Trace

Plan Ahead and Prepare
Know the regulations and special concerns for the area you'll visit.
Prepare for extreme weather, hazards, and emergencies.
Schedule your trip to avoid times of high use.
Visit in small groups when possible. Consider splitting larger groups into smaller groups.
Repackage food to minimize waste.
Use a map and compass to eliminate the use of marking paint, rock cairns or flagging.


Travel and Camp on Durable Surfaces
Durable surfaces include established trails and campsites, rock, gravel, dry grasses or snow.
Protect riparian areas by camping at least 200 feet from lakes and streams.
Good campsites are found, not made. Altering a site is not necessary.
In popular areas:
Concentrate use on existing trails and campsites.
Walk single file in the middle of the trail, even when wet or muddy.
Keep campsites small. Focus activity in areas where vegetation is absent.
In pristine areas:
Disperse use to prevent the creation of campsites and trails.
Avoid places where impacts are just beginning.


Dispose of Waste Properly
Pack it in, pack it out. Inspect your campsite and rest areas for trash or spilled foods. Pack out all trash, leftover food, and litter.
Deposit solid human waste in catholes dug 6 to 8 inches deep at least 200 feet from water, camp, and trails. Cover and disguise the cathole when finished.
Pack out toilet paper and hygiene products.
To wash yourself or your dishes, carry water 200 feet away from streams or lakes and use small amounts of biodegradable soap. Scatter strained dishwater.


Leave What You Find
Preserve the past: examine, but do not touch, cultural or historic structures and artifacts.
Leave rocks, plants and other natural objects as you find them.
Avoid introducing or transporting non-native species.
Do not build structures, furniture, or dig trenches.


Minimize Campfire Impacts
Campfires can cause lasting impacts to the back country. Use a lightweight stove for cooking and enjoy a candle lantern for light.
Where fires are permitted, use established fire rings, fire pans, or mound fires.
Keep fires small. Only use sticks from the ground that can be broken by hand.
Burn all wood and coals to ash, put out campfires completely, then scatter cool ashes.


Respect Wildlife
Observe wildlife from a distance. Do not follow or approach them.
Never feed animals. Feeding wildlife damages their health, alters natural behaviors, and exposes them to predators and other dangers.
Protect wildlife and your food by storing rations and trash securely.
Control pets at all times, or leave them at home.
Avoid wildlife during sensitive times: mating, nesting, raising young, or winter.


Be Considerate of Other Visitors
Respect other visitors and protect the quality of their experience.
Be courteous. Yield to other users on the trail.
Step to the downhill side of the trail when encountering pack stock.
Take breaks and camp away from trails and other visitors.
Let nature's sounds prevail. Avoid loud voices and noises

Eight Basic Camping Skills

There are several Girl Scout Councils with badges for the Eight Basic Camping Skills. Finding them can be a challenge since the realignment though. As always this information is provided for informational purposes only, contact the Council BEFORE beginning work on any program and ORDER badges/patches immediately.

The following requirements are form a program available through Girl Scout Council of Greater Los Angeles formerly known as the San Fernando Valley Girl Scout Council for teaching the basic camping skills to girls.

The recognition symbol for the completion of these skills is a round patch with four segments. When Level I is completed the patch and the first segment may be awarded and worn. With the completion of Levels II, III and IV, the appropriate segments may be added

Everyone, Brownies through adult, begins with Level I and continues at their own pace. Brownies and Juniors may earn them in day camps, established camps or in their own troop. Cadettes, Seniors and adults may earn them in the same way or by teaching these same skills to a camp unit or troop.

Each level must be completed before the next level is begun. It is best if the girls see only the requirements for the level on which they are working.

You don't have to do a whole level in one week or one month. You can take all year with a group of Brownies. With Juniors, you may complete a whole level in 3 days of day camp or a weekend camp out. Cadettes (and older) may finish level I and II quickly, but spend much longer on Level III and IV.

Level I

These are basic steps to help a girl get acquainted with skills needed to be resourceful, happy and comfortable in the out-of-doors.

1. Learn good manners to us in the out-of-doors.
2. Learn how to dress for the expected weather and what to bring along for the unexpected.
3. Learn how to tie and release a square knot and what a square knot is used for.
4. Find out how to open, close and pass a knife safely.
5. Learn first aid for a skinned knee and a bee sting.
6. Learn how to choose a safe spot to build a fire and why hair should be tied up when working near fires.
7. Help prepare a meal that needs no fire.
8. Find out how trees and plants help us. do something to help a tree or a plant.

Leader's Guide

1. Discuss with girls that good manners mean caring for the feelings of others. Respect other campers boundaries and always "ask permission" to enter their camp. Leaving your litter behind is not considerate. A Scout always leaves her campsite better than she found it.
2. Have girls explain how they should dress for different situations, like a day at the beach, a rain hike, a windy bike ride, a summer picnic, etc. Keep health and safety in mind when discussing sleeves to prevent sunburn, pants to protect legs and proper shoes.
3. A square knot is used for tying two ends together when both ropes are of about the same thickness. Practice tying and releasing the knot until the girls can do it fairly fast. Knots are shown in Brownie and Junior Handbooks. Try a knot tying relay (i.e. closing flaps on tent, tying a bandanna.) One of our favorite ways to teach knots is to use the long string licorice, when they get the knot right, they get to eat it.
4. Keep safety in mind when using a knife of any kind. Give every girl a chance to open, close and pass a knife safely. Brownies may not all be strong enough to open a knife themselves, but they should learn to handle them correctly because they will need to use knives in simple cooking. Have them practice with a buddy, ensuring girls are far enough apart so their arms do not reach each other. Good descriptions are in Brownie and Junior Handbooks.
5. Always stress the importance of preventing accidents, if instance,running may lead to skinned knees or disturbing bees may lead to being stung. Learn first aid for a skinned knee and a bee sting. You can make a customized "stinger remover" with shrink-a-dink.
6. Choose a safe spot to build a fire. Fires burn upward. Don't ever build one under low or overhanging branches. Make sure the ground area is clear of things like leaves, dry grass, twigs, etc. The best place for fires is in designated fire rings or park stove. Long hair should be in braids or tied back to keep it from catching fire. (this is also good to do to keep the hair out of the food when the girls cook.) See Safety Wise for more tips.
7. Prepare a meal that needs no fire. Her are some ideas to get you started - Friendship salad made of cut fruit and a sack of mini marshmallows; celery sticks stuffed with peanut butter, cream cheese or cheese spreads; sandwiches - think of different kinds of bread, rolls, buns, bagles or even open face: raw vegetables; desserts like graham crackers spread with frosting made from mix or a can, or fill cones with instant pudding or homemade ice cream; mix up some punch to top it off.
8. Discuss with the girls how trees and plants help us. Ideas - shade, food, furniture, beauty, animal homes, paper, fuel, toothpicks, flood control, oxygen, building material, toys, smog absorber. As an outdoor activity, choose a community area (park center, recreation area) in which to plant a tree or shrub.

Level II

1. Know rules to follow for hiking safely on city streets or country roads.
2. Find out what "dressing in layers" means and how it helps you to be more comfortable.
3. Show that you can tie a square knot and clove hitch and know the uses of both knots.
4. Find out how to clean and sharpen a knife and know why it is safer to use a sharp knife.
5. Learn first aid for cuts and burns and discuss ways to prevent these accidents.
6. Know what safety equipment should be ready before a fire is started. Practice laying a foundation fire.
7. Help prepare a one-pot meal.
8. Find out more about ways to protect the natural world and choose an outdoor good turn to include in your next outdoor activity.

Leader's Guide

1. Safety means walking on sidewalks, crossing with the light, walk facing traffic when there are no sidewalks, crossing together as a group--not all strung out. Do not obstruct the sidewalk. Girls should walk with a buddy. It is a good idea to have the girls count-off and keep the same number for a hike, then it is easy to check the girls when you leave and arrive at each rest or lunch stop. Always keep yourself very visible; wear bright colors by day, white by night. It is also best to carry a light at night, but do not aim it at drivers eyes which blinds them; keep the light aimed below driver's line of vision. Have whole troop get up and take a walk to practice some of the things discussed above.
2. Dress in several layers of clothing. As the day warms it is easy to peel off a layer or two and add them back on in the evening. The layers also serve to trap body heat and are often warmer than one heavy garment. Always take a hat for sun protection and heat retention. Girls might want to have a "fashion show" using the layering technique.
3. Review the square knot from level one and add the clove hitch. Clove hitch is used to put up a clothesline, tie the end of a rope around a pole or tree, and to start lashing.
4. Clean a knife by washing with water and drying with a soft cloth. Never clean a knife in the dirt or sand. To sharpen a knife, use a sharpening stone which has been lubricated with oil or water before using. Always keep blade pointed away from body. Practice with a buddy.
5. Talk with girls about preventing cuts and burns. Cuts should be washed well with soap and water, and covered. Minor burns should be put in cold water quickly. More severe burns should be treated by a doctor immediately. Girls should practice what to do if someone's clothing catches fire ("stop, drop, and roll"). American Red Cross offers basic aid training.
6. Safety equipment for fires consists of a bucket of water, a bucket of sand, and a shovel. It's a good idea to have a box of baking soda near by. The A-frame foundation is to hold the kindling off the ground so air can circulate. Teach the girls about the three sizes of wood used in fire building.
7. One pot meal can be your favorite casserole cooked outdoors. Some other Girl Scout favorites to try are Brownie stew, fractured tacos, casualty (a huge omelet with bacon and potatoes cooked in), campfire stew, tuna casserole, and/or macaroni and cheese with diced hot dogs.
8. The girls should now be ready for a walk, a cook out or a backyard overnight. Find out more about ways to protect the natural world and choose a project to include in your next outdoor activity.

Level III

1. Discuss the buddy system and triple buddy system and how they add safety to trail hiking and swimming.
2. Find out what equipment each person needs on a hike and what items are needed by the whole group.
3. Show that you can tie a square knot, clove hitch and bowline, and know the uses of each knot.
4. Working a safe distance from others, carve or whittle something. Plaster sculpture, soap sculpture, furs sticks, pointed stick for cooking, are examples.
5. Practice tying a triangle bandage for an arm sling and scalp or forehead injuries.
6. Know how to light a charcoal fire by helping to build one and keep it going.
7. Cook something in foil or on a stick.
8. On an outdoor activity, do something to improve the site that shows you understand the saying, "A Girl Scout leaves a place better than she found it".

Leader's Guide

1. The buddy system is having a partner to help you. If a girl gets into difficulty in a pool, or on a hike, there is someone to call the leader. The buddy system helps to keep a girl from wandering off and getting lost. The triple buddy system is excellent for trips or backpacking adventure because if one of the three is injured, there is one to go for help, and one to stay to give first aid to the injured party, or to keep her company.
2. When your troop plans a hike, determine what equipment will be needed. The troop needs a well stocked first-aid kit, map of hiking area, flashlights and water proof matches. The girls should have sturdy shoes, a bandanna or sun hat, sun screen and chap stick, canteen full of water, a whistle, and food. As the complexity of your hike increases add additional items such as extra socks, rain poncho, compass, and a jack knife. Plan clothing accordingly.
3. Review square knot and clove hitch. Teach how to tie a bowline knot which is used in life saving and rescue work; or, to make a loop in the end of a rope that will not slip or change size.
4. Review knife safety. Consider carving a potato, balsa wood, apple heads for dolls, or a walking stick.
5. Practice tying a triangle bandage for an arm sling. Triangular bandages may be cut from unbleached muslin or old sheets. Discuss other uses for a triangle bandage.
6. Teach how to light a charcoal fire. Charcoal may be lit with fire starters. Remember to allow about thirty (30) minutes from the time you start the charcoal until the time you need to have the fire ready for cooking. Place fire-starters on the bottom and charcoal on the top. Never use liquid type starters, they are extremely dangerous. This fire is used for foil cooking.
7. A foil packet may be placed directly on the coals. Use heavy duty foil or two layers of the lighter weight to form foil packages. Seal well on all edges. You will need a pair of long handled tongs for turning packets and removing them from the fire. The packets can contain a complete meal or a side dish. Some examples are potatoes and onion with a pat of butter. Fish, hamburger patty, or chicken leg with sliced vegetables. Sliced ham or spam with pineapple and sweet potatoes. Slice vegetables thin so they will cook through. Core an apple and fill with cinnamon, raisins, and brown sugar, bake in foil. Time depends on kind of food, heat of fire, and size of package. Use outdoor cookbooks for reference or experiment a bit. Open one packet to test for doneness. If it is not cooked enough, seal it up and put it back for longer cooking.
8. Share with girls activities that will improve their outdoor site. Let the girls think up ways to put their ideas into action. Remain flexible to new ideas when you arrive at the activity site.

Level IV

1. With a buddy, make a sketch map for someone else to follow. With a buddy, follow the sketch map drawn by another team.
2. Using 3 blankets and a ground cloth, make a bed-roll and tie it securely. Know how to roll and tie your own sleeping bag.
3. Show that you can tie a square knot, clove hitch, bowline, and sheetbend; know the use of each knot.
4. Learn how to hold and pass an axe safely. Learn how to sharpen an axe.
5. Learn what to do if someone faints, or is severely sunburned. Discuss ways to help prevent these conditions.
6. Be able to lay and light a fire and keep it going. Know how to put out a fire when you are done using it.
7. Use at least two of the following cooking methods; reflector oven, dutch oven, beanhole, planking, paper bag cooking, orange shell on coals, coffee can cooking, solar cooking, box oven or other method you have not tried before.
8. Practice conservation of fuel using only as much fuel as needed for cooking and campfires.

Leader's Guide

1. The length of the hike will depend on your site; it may be through a park, around school buildings, or around a campground. In pairs, have girls note landmarks on their maps and make a legend. Have the girls had fun? Maybe they would like to do this again on another day with a different destination. Trail signs and sketch maps are in several Girl Scout resource books.
2. Practice with girls how to roll and tie their own sleeping bag or bed-roll. At day camp, or resident camp, sleeping bag or bed-roll rolling can be practiced.
3. Review square knot, bowline, and clove hitch. Teach sheetbend. Sheetbend is used when you need to join two ropes of unequal thickness together.
4. Practice knife safety. A good habit to develop when passing a knife,is to always wait for the receiver to say, "thank you" before letting go. This can prevent the tool from being dropped and causing injury. Try a new project with your knives. Be sure they are sharp!
5. Discuss prevention of accidents. Fainting - have victim lie down for at least 10 minutes; keep head low; if recovery is not prompt or if condition recurs, seek a doctor's help. Sunburn - try to prevent by limiting exposure at start of season; once burned stay out of sun completely until soreness is all gone. If burn covers large area or is severe, a doctor may be needed. Whenever possible, have a nurse talk with the girls about these conditions.
6. Lay and light a fire. The girls should know what the fire will be used for. This will assist them in deciding what kind of fire to build and how large it needs to be. Girls need to know how to put out a fire first, before starting to build one. Fire should be put out by, first spreading out what is left with tongs or shovel so it can cool down, then sprinkle water a little at a time around the fire with a small cup or your hand or a squirt gun, then stir ashes around and wet down again. Be careful with water - too much all at once will send up large clouds of dangerously hot steam.
7. Try a new cooking method. Use any two cooking methods not employed in Levels I, II, or III. If you can find a new one that is not on the list, so much the better.
8. Practice conservation of fuel using only as much fuel as needed for cooking and campfires. Let the girls try practicing this as they use fuel for cooking and campfire. A fire that is too big is also too hot to get close enough to use for cooking. Plan for a fire to burn itself out about the time you are done using it. Don't add a lot of wood to a campfire just before bedtime.

Shoot for the Silver

DD has been working hard on her Silver Award since January. Her troop planned and executed a Field Day on September 11th for younger girls in our service unit. It was a successful day but DD seemed a little "off" when we sat down to finish up the paperwork.

Knowing that she did not put in the required 40 hours for her part in the field day she told me she was not going to finish her award. That made me exceedingly proud but also sad. I never got my Silver Award and I don't want her to miss out on hers. Fortune favors the honest and I found out she has another full year to complete her Silver.

But we won't be taking that long. Because all of the pre-requisites are complete and only the IPs they worked on did not fit the current project idea she has. So we set out to find a new project.

Hearing a report on the radio about how this winter is expected to be especially cold we started talking and bouncing ideas about how to help the homeless in our area. Being a crochet instructor at a craft chain the idea literally hit me as I was walking in the yarn department. I told DD about Warm Up America and asked her if she wanted to learn to crochet.

We decided to finish up a few craft related IPs (Artistic Crafts, Paper Works, and Graphic Communications) she had previously done a majority of the work for and she is now hard at work on her project.

I spent October teaching her basic stitches and she spent it practicing. November 2nd we started our 45 blocks in 45 days challenge. DD has made a goal for herself of one block per day, I set a goal for five. If we both meet our goal we will have enough blocks for 6 blankets.

To come up with more support and share the workload I have put the information on my FaceBook page and my favorite craft forum (AC Moore) I have also offered to teach basic crochet in our home for free, the payment is blocks and donated yarn. DD will be helping with the classes too. She will have well over 40 hours by the time we get together on December 18th to sew the blocks together.

Several of my crafty friends have e-mailed to say they will be sending blocks and one even said she is mailing us a box of yarn.

Girl Scout Silver Award: Go For It!

When I was a Girl Scout (WAY back when the Brontosaurs roamed the Earth) I remember working very hard on my Silver Award. The prep work was extensive. The project daunting, the paperwork seemingly endless. It is good to see somethings remain the same!

DD is working on earning her Silver Award this year. The deadline for her is September 10. Why? She is 14. New guidelines are coming and we have to be done by then.

So I started going over what she needs to accomplish. We already have a project in mind.

But LONG before she gets to that point she must:

STEP 1: GET READY

• Read Go for It! The Girl Scout Silver Award STUDIO 2B insert.
• Meet with advisor and develop a timeline for STEPS 2-4.
• Make an agreement with adult advisor.

STEP 2: GIRL SCOUT SILVER LEADERSHIP AWARD (charm)

• Earn three Interest Project Awards found in Interest Projects for Girls 11-17 related to parts of the Girl Scout Promise and Law.
• Earn the STUDIO 2B Focus: uniquely me! The Real Deal charm.
• Put leadership into action: spend 15 hours in a leadership role.
• Use the Go for It! The Girl Scout Silver Award STUDIO 2B insert to keep records and a journal for discussion with advisor.

STEP 3: THE GIRL SCOUT SILVER CAREER AWARD CHARM

• What's Out There?
• Who's Out There?
• Be Your Own Boss—Earn "Your Own Business" Interest Project Award
• Use Go for It! The Girl Scout Silver Award STUDIO 2B insert to "journal it" for discussion with advisor.

STEP 4: THE GIRL SCOUT SILVER 4Bs CHALLENGE CHARM

• Become: Set goals for self-improvement.
• Belong: Earn the charm from the STUDIO 2B Focus book: Looking in, Reaching Out.
• Believe: Identify an issue in school or community that you feel strongly about. Find out more about it. Use your voice to address it.
• Build: Focus on coming up with a solution to address a problem.

Use Go for It! The Girl Scout Silver Award STUDIO 2B insert to "journal it" for discussion with advisor.

Note: Planning hours for the Silver 4Bs Challenge may be applied to the Girl Scout Silver Award hours in STEP 5.

STEP 5: THE GIRL SCOUT SILVER AWARD PROJECT

• Plan It
• Know More About It
• Choose It
• Map It
• Adjust plans if necessary
• Do It! The project should:
• Take approximately 40 hours to complete (including planning time)
• Provide community service, but can be done inside or outside of Girl Scouting.
• Be approved by your leader or advisor.

Note: Permission for any money-earning related to project must be obtained from Girl Scout council.

STEP 6: THINK ABOUT IT

• After reading Go for It! The Girl Scout Silver Award STUDIO 2B insert, evaluate your project with your advisor.
• Optional (check with your council): Submit the Girl Scout Silver Award Final Report to your council and use it as an evaluation guideline.

Girl Scout Cookie Recipes

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.

Press firmly onto bottom. Bake at 375 for 8 min. Cool completely.

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:

1 box Girl Scout Cookie Samoas
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

Place butter in an 8x8x2 inch-baking dish. Microwave on high (100%) for 45 seconds to 1 minute or until well blended. Remove ¼ cup and set aside. Press the remaining mixture evenly in bottom of dish. Beat milk and lemon juice until thick and smooth. Spread evenly over crumb mixture. Sprinkle top with remaining crumb mixture. Microwave on medium-high (70%) for 10 to 12 minutes. Turn dish and half turn halfway through cooking. Allow standing on a solid surface until completely cooled. Cut into bars.

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

(Easy No-Bake Recipe)

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

How the Cookie Crumbles...

Have you ever wondered how the price of a box of Girl Scout Cookie sis divided up? I mean really how much does that Girl Scout earn for her troop for your box of Thin Mints? Well...here you go:

Each package of Girl Scout cookies costs $3.50 (some places they cost more). Of that purchase price, more than 76 percent stays with the Girl Scout, her troop, and the council for high-quality leadership development programming that builds girls of courage, confidence, and character who make the world a better place.

$.55 - .60	Troop proceeds (average)
$.11	Girl awards and recognitions
$.85	Baker
$1.94 - $1.99	Council-sponsored program events, properties, and services
$3.50 per Package