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02/04
2014

Recipes with Girl Scout Cookies

Tuesday, 04 February 2014 20:55

Girl Scout Shortbread and

Caramel deLites Tiramisu for two

3 tablespoons strong coffee

8 Girl Scout shortbread cookies
1/2 cup heavy cream
1/4 cup + 2 tablespoons sugar
1 container (8 oz.) mascarpone cheese
1 square (1 oz) semi sweet chocolate, chopped
1/2 teaspoon unsweetened cocoa powder

2 Girl Scout Caramel deLites Cookies

In small bowl stir together coffee liqueur and coffee.  Brush both sides of  6 of the shortbread cookies with coffee mixture.  Cut each cookie in half.

In medium bowl beat heavy cream and 2 tablespoons sugar until stiff peaks form.

In separate medium bowl, beat mascarpone cheese and 1/4-cup sugar.  Fold in whipped cream.

In each of two wine goblets, place 3 cookie halves.  Spoon 1/4 of cheese mixture over cookies. Repeat layers.  Refrigerate at least 2 hours so that cookies soften slightly.

Just before serving, use a fine sieve to lightly sprinkle each dessert with cocoa.  

Garnish each dessert with a Girl Scout Caramel deLites cookie.

 

 

 

Cranberry Citrus Crisp Muffins

Half package Cranberry Citrus Crips Muffins

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teapoon salt

3/4 cup milk

1 egg , slightly beaten

3 tablespoons butter , melted

Topping

4 Cranberry Citrus Crisp Cookies

2 tablespoons all-purpose flour

2 tablespoons brown sugar

3/4 teaspoon ground cinnamon

2 tablespoons butter, softened

Preheat oven to 350ºF.

Spray muffin tins with vegetable spray or line with baking cups.

In large bowl, combine cookies, flour, sugar, baking powder,

         cinnamon and salt.

In small bowl, whisk milk, egg and melted butter until well blended.

Stir wet ingredients into dry ingredients, mixing only until moistened.

Divide batter into muffin cups. For topping, combine cookies, flour, sugar and cinnamon.

Cut in butter until mixture is crumbly.

Sprinkle evenly over muffins.

Bake 16-18 minutes or until golden brown.

 

 

 

 

 

Thanks a lot Tiramisu

1 package Thanks Alot Cookies

½ cup espresso or very strong coffee

1 8 oz. package of mascarpone cheese

1 cup heavy cream

½ cup granulated sugar

1 ½ teaspoon

¼ cup cocoa powder

In a mixer beat cheese, cream, sugar and vanilla until stiff peaks form.  Set aside.

Place Thanks Alot cookies in bottom of square pan

Brush tops of cookies with coffee. 

Sprinkle cocoa powder over cookies.

Add another layer of cookies and repeat steps 2-3

Spread cream mixture over cookies.

Repeat steps 2-6 to top of pan

Sprinkle with cocoa powder

 

 

 

 

Lemonade Torte

1 package Lemonade Cookies

¾ cup lemon juice

1 teaspoon of lemon zest

1 ½ cups granulated sugar

3 tablespoons flour

4 eggs

½ cup half and half or light cream

 

Place entire package of Lemonade cookies into plastic storage bag.

Use rolling pin to crush the cookies into small crumbs

Spray bottom of pan with cooking spray

Press crushed Lemonade cookies into pan, forming crust on bottom and up sides

Place in 350 degree oven for 8 minutes or until crust browns

While crust is baking, mix together lemon juice, lemon zest, sugar, flour, eggs and cream. 

Pour mixture into hot Lemonade crust

Garnish with fresh berries, fruit and whipped cream *optional

 

 

 

Thin Mint Brownies

1 box of your favorite brownie mix

1 Package Thin Mint Cookies

Eggs

Oil

Water

Prepare Brownie mix to package instructions.

Divide batter in half.

Spray pan with cooking spray and place ½ of the batter in bottom of pan.

Place a layer of thin mint cookies over batter

Cover Thin Mints with remaining batter.

Bake according to package instructions.

 

 

 

Peanut Pattie Brownies

1 box of your favorite brownie mix

1 package Peanut Pattie Cookies

Eggs

Oil

Water

Prepare Brownie mix to package instructions.

Divide batter in half.

Spray pan with cooking spray and place ½ of the batter in bottom of pan.

Place a layer of Peanut Pattie cookies over batter

Cover Peanut Patties with remaining batter.

Bake according to package instructions.

 

 

 

Shortbread Banana Pudding

¾ cup sugar

2 tablespoons cornstarch

3 cups milk

4 egg yolks

1 teaspoon vanilla extract

½ stick butter

3 sliced bananas

1 package Shortbread cookies

Mix together sugar with cornstarch

Add milk slowly.

Cook on medium to low heat stirring constantly until it thickens.

Beat egg yolks and add on tablespoon of hot mixture at a time, until it is tempered.

Add egg mixture to pan and cook 2 minutes.

Remove from heat and add vanilla and butter.  Mix well

Layer the custard with bananas and Shortbread cookies, beginning with pudding and ending with cookies.

Refrigerate and cool for at least 4 hours or overnight

Read 6384 times Last modified on Tuesday, 04 February 2014 21:46
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