Cooking Hints Scouting Recipes Foil Dinners
Girl Scout Cookie Recipes The Geezer Cookbook
Soap the bottom and side of your pots and pans before putting on the fire. This will reduce the amount of scouring you will need to do when cleaning up. Liquid soap is easier to use than bar soap.
If cooking on a wood fire, wait for the flames to burn down. The coals are where the heat comes from. Also the flames will blacken the bottom and sides of the pot making clean up more difficult.
When using a propane or gas stove you have a variety of heat settings, wide open is not the best way to cook.
Just because what you are cooking is black on the outside it does not mean that it is cooked all the way through. Check the insides before serving.
If you continually have burnt on the out side and raw on the inside food. Lower the cooking temperature so the food will cook more evenly.
Get copies of your favorite recipes at home and suggest them for camping trips.
Follow the recipe and box directions to prepare food.
Many camping books have recipes. Check them out from the library and copy the ones that sound good.
Do as much preparation as possible at home. Dice your onions, green peppers, etc. at home and store them in plastic bags. Place in the cooler before leaving.
To cut down on grease in camp food, fry meats in a fine dusting of salt in the skillet instead of fat or shortening.
Vegetables such as celery carrots, radishes, cabbage, and lettuce will keep fresh longer if wrapped in foil and several layers of brown paper bag.
A little vinegar will remove onion and fish odor from a skillet.
Scrambled eggs go further if bread crumbs and a little milk are added.
A little dab of butter in oatmeal while its cooking will make pot easier to clean.
Pancakes are less likely to stick if you add a tablespoon of melted fat to each 1.5 cups of batter.
To remove fishy odor from your hands, rub a little vinegar on them and rinse with cold water.
Bullion cubes can be substituted for meat stocks when making camp soup, stews, and gravies.
Drop a small pat of butter or one tablespoon of oil in your spaghetti water to prevent it from boiling over.
Stir pancake batter instead of beating it, don't worry about the lumps. they will disappear.
On a cold day. butter may be too hard to spread easily. Invert a heated bowl or pan over the butter dish for a few minutes. This will soften the butter but not melt it.
Save TV dinner tray to use in camp.
Sprinkle a few drops of water on sliced bacon to keep it from shriveling in the pan.
To keep cheese from molding, wrap it in cheese cloth dipped in vinegar.
A piece of apple or orange inside a covered container of brown sugar will keep it soft.
To keep salt shaker from spilling while traveling, Screw a piece of plastic wrap under the lid.
Place bread in a shoe box to keep it from being smashed.
Rice in the salt shaker will absorb moisture and keep salt from lumping.
By using lids whenever possible, you will greatly reduce the cooking time required for many foods,
Lightly grease a cast-iron fiddle before making first pancakes. Then rub a raw peeled potato between batches. This will produce golden brown flapjacks that will not stick.
To tenderize tough cuts of meat, as for stew, add a little vinegar to the water in which the meat is being boiled.
Cheese cut in small strips or narrow slices will keep well in a covered glass jar.
A little lemon juice added to the boiling water will make rice whiter and keep the grains from sticking.
At or near sea level foods cook quickly, care must be taken to prevent burning.
A can or bottle can be used as a rolling pin.
Eggs can be removed from the shell, whole, and stored in an oil jar with lid. They won't break and can still be poured out on at a time.
Form hamburgers, biscuits or cookies with a clean tin can, glass or cup.
Use fingernail polish to mark foil dinners. It won't burn off in the coals.
Do not spray non-stick coatings for pans on a hot skillet / pan or near coals or flames. The spray can ignite causing the can to explode.
Vegetables can be warmed directly in their own can, but you must first open the lid part way to vent off steam. Otherwise, the can might explode.
A small soft drink bottle can be used as a potato masher.
Adding a pinch or two of salt to water when boiling a cracked egg will prevent the whites from running out, or wrap the eggs tightly in aluminum foil.
Mix instant drinks in a screw top plastic bottle.
A pinch of flour sprinkled on fat while frying will stop the spattering.
Removing a single strip of bacon from a package is difficult. Roll the packaged tightly. The slices will come off easily.
Don't salt meats while (or before) they are broiled. Salt starts the juices running and you'll loose flavor.
Slab bacon will keep without molding for long periods if first washed in water and a small amount of soda, then dried over a smoky fire.
Biscuits, breads and corn cakes which are dried out can be freshened by placing in a brown paper bag after sprinkling lightly with water. Place the bag near the heat or in a reflector oven for a few minutes.
If vegetables or cereal scorch, plunge the pan and all into cold water for a few minutes. Much of the burned taste will be dissipated.
Test spaghetti for doneness by throwing one noodle up against a tree. If it sticks it is done. (Remove from tree after test!)
If your stew or gravy is too salty, cut pieces of raw potato and add to the mix. Remove after a few minutes. The potato will absorb the salt.
Eggs dipped in boiling water for 10 seconds will last for weeks in a camp ice chest.
To check if an egg is fresh place it in water, if it sinks it is fresh if it floats it is bad.
Store eggs with large end up, they will stay fresh longer.
Lining your cooking equipment with foil will save cleanup.
Wipe dishes and pans with a paper towel, to get the grease off before cleaning.
A pop top liquid soap container can be used to store vegetable oil. (Be sure to mark the contents of the container on the outside.)
A whisk broom or a 4 inch paint brush can be used to sweep out your tent before striking.
When traveling you can heat frozen T. V. dinners on the manifold of your car.
A substitute for maple syrup can be made by heating brown sugar in a little water.
Deepen a shallow pan with heavy duty aluminum foil.
Use plastic bags for mixing foods.
Use a clean stick as a stirring spoon.
A maple syrup substitute can be made by heating brown sugar and a little water while stirring constantly.
Enjoy scrambled eggs but don't get stuck with a hard-to-clean pan. Rinse it out with cold water first and leave a very thin layer of water at the bottom before adding egg.
To separate egg yolk s from the whites, crack egg into a saucer. Turn an egg cup upside-down over the yolk. Tip off white into a basin.
Take the backache out of washing messy pans by always filling used pans with cold water straight away.
When popping corn, you'll get better results if you place corn in the freezer for a day, or as long as you care, beforehand.
Save your used eggshells in a jug of water. In a few days it will be ready to use on your indoor plans, the resultant liquid makes a good plant food.
Keep water boiled over a wood fire free of that smoky taste by throwing a clean sliver of wood into the water while your boiling it.
You say that some of the eggs you carried along acquired a cracks en route? You can still boil them successfully if you first wrap them in tissue, Use string to tie the tissue closed like a purse around the egg.
If you carry along eggs, avoid cracks (and worse) by packing them in your flour or sugar.
To test the griddle temperature before cooking, let a drop of water fall onto the surface. If the water simply lies there and bubbles, the griddle is too cool. If the drop pops and jumps, it's time to cook. If it splatters and disappears, the griddle is too hot and should be raised a bit from the heat source.
The Hand Thermometer enables you to try on your campfire, recipes which specify a cooking temperature. Of course, the secret of any campfire cooking is to try and maintain steadily glowing coals, but once you have your fire in this state, you can gauge its approximate temperature by using your hand.
Hold your bare hand over the coals and count off second ("1 and 2 and 3..."). Your temperature guide id the number of second you can hold your hand over the fire.
-If you have to remove your hand between four and five seconds, you have a low heat (about 300 degrees F)
-If you have to remove your hand between three and four seconds, you have a low heat (about 350 degrees F)
-If you have to remove your hand before you can count to three seconds, you have a low heat (about 400 degrees F)
To find the temperature you want, raise or lower your hand and you will know where to set your cooking utensils. No matter what you are cooking, the results will be more consistent if you maintain an even or near-even heat. And, by using your hand thermometer, you will assure that your meal cooks at the rate which will produce the tastiest results every time.
You need even heat for griddle cooking, so use the griddle only over coals or on a stove. It won't work successfully over a campfire.
The day is hot and breezy and you want to keep your drinking water cold. Wrap the water container in a wet cloth and hang it in the open from a branch of a tree. It's good as putting it in a regular refrigerator
On that same day you can keep your dinner meat cold by wrapping it in foil and burying it in the ground.
When you've finished cooking, set your cook pot off to one side. Perhaps if you give them their own plate, the bees, wasps, flies and other pests will stay away from yours.
Avoid "burnt offerings from a Dutch oven by placing the baking pan 4 to 5 cm above the bottom of the oven.
If you're having a problem cleaning a pan, rub the area with salt.
To refreshen a pack of marshmallows place them in a brown paper bag and place in a warm oven for a few minutes.
If you burn the inside of a cook pot, shake cream of tarter into the pot, fill with water and bring to a boil. Boil for a few minutes, pour out water, and wipe clean.
Cover the ice in a picnic cooler with foil to help it last longer. Keep the water in your canteen cooler by wrapping the canteen in foil.
Use foil ring dividers for frying eggs. Put rings in the greased pan and drop eggs into each ring.
Toast sandwiches by wrapping them in a foil envelope and placing them on the embers or a hot plate for a few seconds.
Because foil-wrapped foods tend to scorch where they are in direct contact with the coals, use a double wrapping of heavy duty foil and turn food frequently during cooking.
To make a sprinkler top for vinegar or oil bottle, shape a piece of foil over the bottle opening, secure with a rubber band, and punch small holes in the foil.
Save clean-up time by lining casserole, baking and frying pan with heavy duty foil before cooking in them.
When it is time for washing up, a crumpled ball of foil makes an excellent scouring pad for pots and pans.
To keep marshmallows from burning dip them in water before holding them over the flame.
(from BSA Troop 886 14 Feb 1992) Thanks to Harry Simmons <hsimmons@vnet.IBM.COM> for providing this file
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.
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 de Lite 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 Thin Mint 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.
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.
REAM SHERBET PIE
36 Thin Mint 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.
BLACK FOREST PIE
14 Chocolate Mint 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.
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.
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 spring form 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.
CARMEL DE LITES MILK SHAKE
Emily Carrill (age 12) - Jamestown, TN
Vanilla ice cream
1/2 box Carmel de lites
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 until gelatin dissolves, then refrigerate. Whip 4 egg whites with 1 cup sugar and a pinch of cream of tarter until glossy and thick. Fold into gelatin mixture carefully, but completely. Pour on top of Lemon Filling I and chill thoroughly. Remove spring-form sides and 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 processor
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.
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 maraschino cherries
Pour chocolate ice cream into bottom of 8 or 9 inch spring form
pan; chill until slightly firm. Pour vanilla ice cream over chocolate ice cream.
Freeze until firm. Remove from freezer 15 minutes before serving. Remove from
spring form pan. Garnish with whipped cream around edge of 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 immediately. Garnish with whipped topping if desired. Makes 4 servings.
CRAZY SNACK MIX
5 tablespoons butter or margarine, melted
1 tablespoon Worcestershire 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 Classic Mint 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.
C
MINI CHEESECAKES
12 muffin tin paper liners
12 Scot-Tea cookies 2 - 8 ounce packages cream cheese, softened
1 teaspoon vanilla
1 teaspoon lemon juice
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.
Description of a Box Oven
A cardboard box will make an oven -- and it works just as well as your oven at home! There are different ways to make a cardboard box oven. If you have never tried a box oven, let me describe how we've done it. First, you need: a cardboard box, newspaper, aluminum foil, heavy cloth tape (we use duct tape), a grill that will fit under the box, coffee cans to support the grill (optional if the grill is free standing), and a pie tin to hold the charcoal briquettes if you use a free standing grill.
You wrap the cardboard box in newspapers for insulation and foil to keep the newspaper from burning. The object is to wrap so not much tape is exposed to the inside of the box (because the adhesive will melt). I have used both free standing grills (which can tilt and give your brownies a lovely slant) and grills supported by coffee cans. The briquettes in coffee cans or under the grill in a pie tin are your fuel source. Somewhere I think I read that each briquette is worth about 30 degrees(F) of heat. Combine this figure with the heat loss from a lot of lifting of the box (grin) and heat loss from insulation, and you will get a rough idea of what you need. This is a fun project but not really applicable to backpacking!
Yet another description of a Box Oven
1. The open top Box Oven
Cut off the flaps so that the box has four straight sides and bottom. The bottom of the box will be the top of the oven.
Cover the box inside COMPLETELY with foil, placing the shiny side out.
To use the oven, place the pan with food to be baked on a footed grill over the lit charcoal briquets. The grill should be raised about ten inches above the charcoal. Set the cardboard oven over the food and charcoal. Prop up one end of the oven with a pebble to provide the air charcoal needs to burn - or cut air vents along the lower edge of the oven.
2. The copy paper Box Oven
The cardboard boxes that hold reems of paper, 10 reems of 8 1/2 by 11 inch paper, or 10 reems of 8 1/2 by 14 inch paper, will make very nice box ovens. Line the inside of the box and lid with aluminum foil. Use a sponge to dab some Elmer's glue around the inside and cover to hold the foil in place. Make a couple holes in the cover to let the combustion gases out, and make a few holes around the sides near the bottom, to let oxygen in.
Make a tray to hold the charcoal using one or two metal pie plates. You can either make feet for a single pie plate using nuts and bolts, or bolt two pie plates together bottom to bottom. Cut a couple coat hangers to make a rack to hold up the cooking pan. Poke the straight pieces of coat hanger through once side, and into the other. Two pieces will usually do fine..
Put several lit briquets on the pie pan, put your cooking pan on the rack, and place the cover on top. The first time you use this box oven, check it a few times to make sure that enough oxygen is getting in, and enough gases are escaping, to keep the charcoal burning.
Yet another description of a Box Oven
Box oven without the box!
David T. Berg says, "I saw a demo last week at our round table of the box oven minus the box! Proceedure:
1. Pound four one inch + diameter by about 1.5 ft length sticks into the ground in the shape of a square about 1.5 ft per side and wrap them with heavy duty foil.
2. Arrange aluminum foil around stakes and drape over top and crimp to hold in place. Also line floor with foil.
3. Drive three or four stakes into the ground through the foil floor to hold up the baking dish.
It looked kind of ugly but worked pretty well for baking the biscuits. If you make it this way, you don't have to take up room with a bulky box. Anyway, that's what the person doing the demo said."
Yet another description of a Box Oven
1. One large box (wiskey or any double corragated box that will fit a cake pan or cookie sheet with about 1" all around will do.) Note: this does not have to have a lid or top.
2. Lots of large high quality, heavy duty, tin foil (commercial time, use Renyolds wrap)
3. Four small TIN juice cans
4. A 9x13 cake pan or small cookie sheet
5. One #10 can, open at both ends and vented at bottom for charcoal chimney.
6. One small friendly stone to vent bottom
First cover the inside of box with two layers of foil. Be sure you have no box showing anywhere. You can tape it down on OUTSIDE. Place a large sheet of foil on a level, not burnable, piece of ground. Place the charcoal chimney on the foil and place a fire starter and whole charcoals (one for every 40 degrees of temperature plus one or two for cold, wet, or wind) Light the chimney and wait about 20 min for charcoal to be ready. Pull off chimney and spread out charcoal to fit under pan used. Place four small juice cans to support cake pan and lower box oven over all. Vent on leaward (thats away from the wind for non mariners) side with small stone. Cook for amount of time called for in recipe. If cooking for much more than 30 minutes replenish charcoal.
Note: Be sure and lift box straight up or you will "dump"the heat. No peeking allowed!! Anything you can cook in an oven at home can be done in a box though I prefer things that can be done in 30 min or so. Good Eating!"
From Dori Byron, Fair Winds Girl Scout Council Trainer, Brownie leader, and Computer nut,
For all box ovens:
Control the baking temperature of the oven by the number of charcoal briquets used. Each briquette supplies 40 degrees of heat (a 360 degree temperature will take 9 briquets).
Experiment! Build an oven to fit your pans - or your menu: Bake bread, brownies, roast chicken, pizza or a coffee cake. Construct a removable oven top or oven door. Punch holes on opposite sides of the oven and run coat hanger wire through to make a grill to hold baking pans. Try the oven over the coals of a campfire.
More information about Box Ovens, from the US Scouting Service Project
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It is also known as Baggie
Fudge and Spoon Fudge. |
