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AN EARLY GIRL SCOUT COOKIE® RECIPE
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.
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"THIN MINT" RAINIER PAVLOVA
Pavlova Ingredients
1 cup butter
1 cup sugar; more for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Method
1. Begin whipping egg whites, salt, and cream of tartar in an electric mixer with whisk attachment.
2. Sift together sugar and cornstarch - set aside.
3. Whip whites on high until very soft peaks form.
4. Slowly sift in sugar mixture.
5. When sugar is totally incorporated. Whip on high for 5 minutes.
6. Turn speed to low and drizzle in vinegar and vanilla. Mix until incorporated.
7. Line sheet pans with parchment paper or silicon baking mats.
8. Using a rubber spatula, scoop meringue onto sheet pan in pillow shapes - place them 2" apart from each other.
9. Bake at 230 degrees for approximately an hour.
10. Pavlovas will puff slightly and crack a bit. They will crisp a little farther after being removed from the oven.
11. When they are cool, break off tops and fill with desired garnish (Douglas Fir Sorbet).
Filling
Ingredients
6 oz. Whipped Cream
8 "Thin Mint" Cookies (chopped)
1/2 cup Dried Cherries or Cranberries
8 oz. Vanilla Ice Cream
Method
1. Scoop the ice cream on to the meringue base.
2. Mix together the fruit, cream and cookies.
3. Spoon over the ice cream.
4. Place the meringue tops on the cream.
5. Dust with powdered sugar.
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LEVITATING LAYERS:
1ST Layer:
½ cup plain flour
1 stick margarine (melted)
1 box Samoa cookies (cut into pieces)
Mix together. Pat in bottom of casserole dish. Bake 25 min. at
325°.
Cool.
2nd Layer:
1 cup powdered
sugar
1 – 8 oz. pkg. Cream cheese
½ cup whipped topping
Mix and spread over cooled crust.
3rd
Layer:
1 – 6 oz. pkg.
Instant choc. pudding mix
2 ½ cups milk
Mix according to directions and spread over 2nd
layer. Spread ½ cup whipped topping over 3rd layer and
refrigerate for 30 min. to one hour. Cut in squares. |
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CHEESCAKE CANADA:
1 ½
cups Samoas (finely crumbled)
6 tbsp. butter (melted)
12 oz. cream cheese (room temperature)
1 cup sugar
2 tsp. flour
1 pinch of salt
1 cup sour cream
4 oz. chocolate syrup
1 tbsp. cocoa
2 eggs, separated
1 egg, whole
1 tsp. lemon juice
1/8 tsp. cream of tartar
Crumb Crust:
Add butter to crushed Samoas and
blend well. Grease a 9" spring form pan. Press crumb mixture onto bottom
and sides. If desired, you can use about 2 pkgs. of whole Samoas to line the
bottom and sides of the pan. Place the chocolate side of the cookie towards the
side facing the cream cheese filling.
Filling:
Beat cheese, sugar, flour and
salt on medium until smooth. Add sour cream, chocolate syrup, cocoa, 2 egg
yolks, 1 whole egg, lemon juice and vanilla. In separate bowl, beat egg whites
and cream of tartar at high speed until soft peaks form. Fold into cheese
mixture. Pour into crust. Bake in preheated 325° oven for 1 hour, until center
is set and jiggles when rack is gently moved. Take out of oven and let sit at
room temp for 2 hours. Refrigerate 8 hours. Remove pan sides. Beat cream until
soft peaks form. Spread over cheesecake. |
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BAKED ALASKA:
1 pkg. Trefoils
5 – 3 oz. chocolate covered vanilla ice cream bars
4 egg whites
½ teaspoon cream of tartar
¼ teaspoon vanilla
1/8 teaspoon salt
½ cup sugar
Line
9x9 pan with foil. Place Trefoils on top. Place ice cream bars on
top. Cover with another layer of cookies. Place in freezer.
Preheat oven to
500°. In large bowl, beat egg whites, cream of tarter, vanilla
and salt until soft peaks form. Gradually add sugar (one
tablespoon at a time) and beat on high with electric beater. Make
sure meringue is very stiff. Remove pan from freezer and transfer
everything (including foil) to a cookie sheet. Fold out side of
foil and quickly cover with meringue all around. Bake for 2 – 3
min. or until meringue is light brown. Quickly return to freezer
for no more than 5 hrs. |
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CHOCOLATE
PEANUT BUTTER PARFAIT:
Filling:
6 individual Soufflé dishes, buttered and lined
with wax paper on all sides
8 oz. semi-sweet chocolate
4 tbsp. butter, softened
¼ cup sugar
½ tsp. vanilla
2 boxes Tagalong cookies
2 ½ cups whipping cream
2 tbsp. confectioner’s sugar
½ cup smooth peanut butter
chocolate shavings for garnish
Melt chocolate with 2 tbsp. butter in top of double boiler.
While chocolate in melting, prepare crust for parfait. CRUST: Finely grind 1-½
boxes of Tagalong cookies. Divide mixture evenly between six prepared molds.
Gently pat down cookie mixture to form bottom crust of parfait.
Whip 1 cup whipping cream with ¼ cup sugar and vanilla just
until slightly thickened. Add cream mixture to melted chocolate and fold
together. Divide chocolate mixture evenly between six molds and tap down
lightly.
Whip 1 ½ cups whipping cream with confectioner’s sugar
until soft peaks form. Mix peanut butter with 2 tbsp. butter until very smooth
and creamy. Fold the 2 mixtures together and divide evenly between the six
molds. Smooth tops and tap lightly. Refrigerate at least 4 hours.
Remove from refrigerator at least 30 min. before
serving. Place parfait on plate and remove mold. Gently peel away
wax paper. Garnish with remaining cookies that have been coarsely
chopped and shaved chocolate. |
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RICH AND FAMOUS
BROWNIES:
1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 tbsp. butter
3 cups Thin Mint cookies crushed into crumbs
½ cup nuts (chopped)
Mix together milk,
marshmallows, chocolate chips, sugar and salt in microwaveable bowl.
Bring to a boil in microwave. Stir well and cook in microwave an
additional 2 minutes at medium high heat. Remove from microwave. Add
butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs
and add to mixture. Pack into a 9 in square pan. Refrigerate to harden.
Cut into 2 inch squares. |
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STRAWBERRY ANGEL
SURPRISE:
1 box Angel Food Cake Mix
2 cups whipping cream (liquid)
½ cup powdered sugar
10 fresh whole strawberries
2 cup thawed, unsweetened strawberries (chopped)
1 tube from pkg. of Trefoil cookies (reserve 10 whole cookies –
break the rest into small pieces)
Bake cake according to directions. Cool. Whip cream and powdered
sugar. Mix in strawberries. Remove 2 ½ cups of the whipped cream and
mix with the broken cookies. Split cake into thirds. Spread half of the
cookie/cream mixture onto bottom layer. Add next cake layer and spread
remaining cookie/cream mixture. Place third cake layer on top. Spread
top of cake and sides with remaining whipped cream. Cut in half 5 of the
whole cookies. Alternate cookies and strawberries at bottom of the cake
and on sides. Crush remaining cookies and sprinkle on top. |
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CRUNCHY CARAMEL
APPLES:
12 Do-Si-Do cookies (crushed)
12 small apples
1 pkg. (16 oz.) caramels
12 wooden sticks
Insert
sticks into top of apples. Melt caramels in double boiler. Dip apples in
caramel using a spoon to evenly spread caramel over whole apple. Allow
excess caramel to drip off. Immediately dip bottoms of apples into
crumbs. Place caramel-covered apple cookie side down on wax paper and
let stand about 30 min or until firm. |
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SOUTHERN PEANUT
BUTTER PIE:
1 pkg. Tagalongs
1 pkg. (3 ½ oz.) vanilla pudding
1 ½ cups milk
1/3 cup peanut butter
Grind
cookies in blender or food processor and press into 9" pie plate.
Prepare pudding mix using only 1 ½ cups milk. Stir in peanut butter.
Pour into pie shell. Refrigerate until ready to serve. Garnish with
whipped topping and crushed peanuts. |
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WALNUT BROWNIE
SURPRISE:
1 box packaged Walnut Brownie Mix
1 Milk Chocolate frosting
1 pkg. Tagalongs
Mix brownie mix according to directions. Pour ½ the batter into a
9" x 13" pan. Place 12 Tagalongs on top of batter. Pour other
half of the batter on top. Bake according to directions on brownie
package. Cool then frost with milk chocolate frosting. Crush remaining
Tagalongs and sprinkle on top of frosting. |
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SCAVENGER
DELIGHT:
1 – 6 oz. pkg. instant chocolate pudding
1 cup milk
1 pkg. Do-Si-Do cookies
2 lbs. butter (melted)
6 oz. prepared whipped topping
1 – 4 oz. pkg. cream cheese
Mix cookie crumbs and melted butter. Pour into 9" x 13"
pan. Mix pudding with 1 cup of milk until thick. Spread pudding over
crust. Mix whipped topping and cream cheese and spread over pudding.
Chill to thicken. |
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ANGELIC SURPRISE:
1 Angel Food Cake mix
1 pint cream
½ box Trefoils (crushed) or your favorite Girl Scout cookie
1 tbsp. powdered sugar
Bake cake according to directions. Whip cream with powdered sugar.
Fold in crushed cookies. Split cake in two. Spread cream mixture on
bottom layer and top layer. Sprinkle top with extra crushed cookies. |
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NUTTY CHOCOLATE
DELIGHT:
1st Layer:
1 tube Trefoil cookies
(crushed)
¾ cup Spanish peanuts
¼ cup melted oleo (margarine)
Mix cookies, peanuts and oleo. Spread into lightly
sprayed 8" x 10" pan. Bake at 350° for 5 min. Cool.
2nd Layer:
6 oz. cream cheese (room
temperature)
½ cup peanut butter
1 cup powdered sugar
1 cup Cool Whip
Mix cream cheese and peanut butter until smooth.
Mix in powdered sugar and Cool Whip. Spread onto cooled crust.
3rd Layer:
Mix together 2 large
boxes instant chocolate pudding and 3 cups cold milk for 2 minutes.
Spread on 2nd layer.
4th
Layer:
Spread Cool Whip on
top and sprinkle with ½ cup Spanish peanuts. Drizzle chocolate syrup on
top. Chill 4 hours. |
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ICED ILLUSION:
½ cup butter or margarine
1 cup sugar
2 eggs
1 pkg. Aloha Chip cookies (crushed)
1 ¼ cup plain flour (sifted)
1 ½ tsp. baking powder
1 tsp. salt
1 tsp. vanilla
½ cup milk
1 cup raisins
1 cup chopped pecans
Frosting:
3 tbsp. butter or
margarine
2 cups confectioner’s sugar
2 tbsp. water
1 tsp. vanilla
Cream butter, sugar and eggs. Add cookie crumbs, flour and baking
powder. Add other ingredients. Mix well. Spread into 13" x 10"
baking pan. Bake 30 – 35 min. at 350°. Frost and cut into bars. |
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MINT DELIGHT:
2 packages (8 oz. size) instant chocolate pudding
3 tbsp. butter or margarine (melted)
1 pkg. (8 oz) softened cream cheese
1 pkg. Thin Mints (crushed)
4 cupped whipped topping
3 cups milk
Combine
cookies with melted butter or margarine. (Save ¼ cup of cookies for
topping). Press cookie mixture on bottom of 13" x 9" pan.
Chill. Combine cream cheese with 1 cup whipped topping. Spread over
cookie mixture. Chill 15 – 20 min. Prepare pudding and pour over cream
cheese mixture. Chill 1 hour. Top with remaining whipped topping and
Think Mint cookie crumbs. |
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SAMOA KISS BROWNIES:
1 box Devil’s Food Cake Mix
1/3 cup evaporated milk
¾ cup melted butter
Mini Chocolate Kisses
¾ cup caramels (melted)
½ box Samoa cookies
Coconut
Mix cake, evap. milk and butter. Pour half of mixture into a 9x13
pan. Bake at 350° for 6 min. Sprinkle 1 cup Kisses on top. Spread
melted caramel over Kisses. Add ½ box crushed Samoa cookies and 1 tbsp.
toasted coconuts. Put other half of cake batter on top and bake 10 min.
Drizzle with melted Kisses and sprinkle with coconut. |
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TROPICAL COCONUT DREAMS:
1 cup (10 cookies) crushed Aloha Chip cookies
1 cup graham cracker crumbs
½ cup powdered sugar
½ cup butter (melted)
Mix together. Put in bottom of 9" x 13" pan
and bake 10 min. at 325°.
Mix in Bowl:
2 cups coconut
1 can sweetened condensed milk
1 tsp. vanilla
Pour over baked crust. Bake an additional 12 – 15 minutes. Spread 1
½ cup milk chocolate over top. Crush 5 cookies and sprinkle on top. Cut
into bars. |
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