Doubletree Troops
Did You Know ...Girl Scouting reaches one in every nine girls
age five through seventeen in the United States?
Here's some Girl Scout Reaching Troop Stuff
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Need help getting started with your troop? Just e-mail Debbie Frankovich for a helping hand
Got Cookies?
"Every badge you earn is tied up to
your
motto. A badge is a symbol that you
have
done the thing it stands for often
enough,
thoroughly enough, and well enough
to be
prepared to give service to it."
The Girl Scout Promise 1920
On My honor, I will Try:
To do my duty to God and My Country.
To help other people at all times.
To obey the Girl Scout Law.
"TODAY"
The Girl Scout Promise:
On my honor, I
will try:
To serve God & my country,
To help people at all times,
And to live by the Girl Scout Law.
"YESTERDAY"
The Girl
Scout Law 1920
I.
A Girl Scout's honor is to be trusted.
II. A Girl
Scout is loyal.
III. A Girl Scouts
duty is to be useful and to help others.
IV. A Girl Scout
is a friend to all and a sister to every other Girl Scout.
V. A Girl
Scout is courteous.
VI. A Girl Scout
is a friend to animals.
VII. A Girl Scout obeys
orders.
VIII. A Girl Scout is cheerful.
IX. A Girl Scout is
thrifty
X. A Girl Scout:
Is clean in thought, word and deed.
"TODAY"
The Girl Scout Law:
I will do my best: to be HONEST & FAIR,
FRIENDLY &
HELPFUL
CONSIDERATE & CARING,
COURAGEOUS &
STRONG,
and RESPONSIBLE for what I say & do,
and to
RESPECT myself & others,
RESPECT authority, use RESOURCES wisely,
make the WORLD a better place,
and be a SISTER to every Girl Scout.
"Juliette Low's Notes on the Laws, 1912"
"HONOR. This means that a girl
is not satisfied with keeping the letter of the law when she
really breaks it in spirit.
LOYAL. This means that she is true to her country, to the city
or village where she is a citizen, to her family, her church,
her school, and those for whom she may work or who may work for
her.
HELPFUL. The simplest way of saying this for the very young
Scout is to do a good turn to someone every day: that is, to be
a giver and not a taker. This is the spirit that makes the older
Scout into a fine, useful, dependable woman."
"THRIFTY. The most valuable thing we have in this life is time,
and most girls are apt to be rather stupid about getting the
most out of it. Health is probably a woman's greatest capital,
and a Girl Scout.....doesn't waste it in poor diet.....so that
she goes bankrupt before she is thirty. Money is a very useful
thing to have....A Girl Scout saves, as she spends, on some
system."
"FRIEND TO ANIMALS. All Girl Scouts take particular care of our
dumb friends, the animals, and protect them from stupid neglect
or hard usage.
PURE. A good housekeeper cannot endure dust and dirt; a
well-cared-for body cannot endure grime and soot; a pure mind
cannot endure doubtful thoughts that cannot be freely aired and
ventilated."
To put yourself in another's place requires real imagination,
but by doing so each Girl Scout will be able to live among
others happily.
I am like the old woman who lived in the shoe! And now the shoe
has become too small for the many children and we must have a
building that will be large enough for us all.
I hope that during the coming year we shall all remember the
rules of this Girl Scouting game of ours. They are: To play
fair. To play in your place. To play for your side and not for
yourself. And as for the score, the best thing in a game is the
fun and not the result.
October 31st = Juliette Gordon Low Birthday
February 22nd = World Thinking Day
March 12th = Girl Scout Birthday With Girl Scout Sunday beginning Girl Scout Week which includes Girl Scout Birthday.
April 22nd = Earth Day and Leader Day
SWAPS
Special
With
Whatamacallits
Affectionally
Pinned
Somewhere
Shared
A
Pal
What are SWAPS?
SWAPS are small handmade tokens of friendship. Some are as
simple as a laminated piece of paper and others are more
elaborate. The links below will give you many ideas to start you
off.
Many people trace the
origin of Swaps back to the Native American
potlatches, where gifts were given
in friendship. Today they have the same meaning. Scouts exchange
SWAPS at Wider Ops, camporees, jamborees or even just between
troops in a council or service unit as a way of getting to meet
others. It's a lot of fun to trade and to collect all different
types of SWAPS.
SWAP Etiquette
1. BE COURTEOUS
2. Don't refuse to trade with someone because you do not like
their SWAP.
3. You should SWAP with everyone that asks you.
4. Always try to have extra SWAPS on hand so you do not leave
someone out.
5. It's nice to give a SWAP to someone who doesn't have any to
trade.
6. You don't have to spend a lot of money on swaps.
7. It should be something homemade, not store bought.
8. It shouldn't be edible-no cookies or candies, although I have
seen a cute pin made from a GS trefoil cookie that was
completely covered in shellac.
9. SWAPs to be traded go on your shirt or are carried in a bag
or box. SWAPS that you want to keep go on your hat.
10. SWAPS should have some tag on them identifying the
swapper-name, email address, council etc.
11. SWAPS usually have pins, although they can also be patches,
necklaces, bracelets etc.
12. SWAPs are extra nice if they have some
meaning-representative of your area or your interests.
13. ALWAYS SAY THANK YOU!
Have fun trying some of these SWAPS
Trefoil Pin
10 1-inch gold or
silver safety pins
65 gold, blue or white seed beads
25 green seed beads....
1st and 2nd pins - 10 gold beads
3rd - 4 gold, 3 green, 3 gold
4th - 2 gold, 6 green, 2 gold
5th - 2 gold, 7 green, 1 gold
6th - 2 gold, 6 green, 2 gold
7th - 4 gold, 3 green, 3 gold
8th & 9th - 10 gold beads.
Put all filled pins (in order) on 10th pin.
Pattern can also used on bead loom
S'more
Materials:
cardboard backing to attach pin to beige and dark brown felt
cotton ball
felt tip pen
Tacky glue or glue gun
Pin
Instructions:
Cut a 1"x 1" piece of cardboard (or cereal box) and glue a pin
to one side. Layer #1 is a 1"x1" piece of beige felt over the
cardboard (on opposite side of pin) so the cardboard doesn't
show (this is the bottom graham cracker). Layer #2 is a square
piece of dark brown felt (for the chocolate layer) a bit smaller
than the beige square. Layer #3 is a cotton ball stretched out
to be the marshmallow. Layer #4 is a smaller beige felt square
(cut with pinking shears or regular scissors) with felt pen dots
on top to be the top layer of graham cracker. Glue each layer to
the next; glue guns work the best, but tacky glue works well
too. Be sure tacky glue is completely dry before wearing or they
all fall off.
Reindeer Puzzle Pin
3 small puzzle pieces painted brown (One piece is the face, the other 2 glued behind like antlers) Glue wiggle eyes on face piece Paint red nose on tip of face piece Paint little holly leaves and berries on one of the antler pieces. Glue pin on back
Snowman Pin
Paint craft stick (or tongue depressor for larger version) white Top tip painted black. Cut a round piece of black felt with a slit in the middle Slip over black end and glue front of felt to stick Draw or paint eyes and mouth black, orange triangle nose Tie a thin strip of fabric or ribbon for scarf Glue pin on back
White Sculpey clay cut out with 2" bear cookie cutter. Before baking stick safety pin into back. Paint on face and little holly leaves and berries on one leg. Varnish for a shiny look. Add little tiny bow on neck. Run gold cord through pin for necklace.
On thin wire string 7 pearl beads, run ends of wire back through. Add next row 6 beads. Each row has one less bead. String one larger pearl for head. Twist wires together and string tiny gold beads for halo. Make loop with gold bead part. On separate wire make a circle of gold beads and twist into wings. Glue on back with hot glue and add a pin (Use larger beads to make tree ornaments and glue cord to back)
Angel Pins
Supplies:
Styrofoam meat trays
Cookie cutter
Markers
Pins
Use the cookie cutter as a pattern- trace outline on the styrofoam Bake at 350 on foil covered cookie sheet. Watch carefully, they melt fast, they will curl up and down, when flat remove from oven. They can be colored with markers before or after baking Attach pin to back.
Bear Pin
Materials (per
bear):
1 large (about 1 ½" diameter) pompom in black or brown 2 smaller
(about ½") pompoms to match the large one
1 even smaller (about ¼") beige or tan pompom for snout
2 googly eyes (4mm size)
Tweezers 1 pin back
1 oval of black (or brown) felt to hold pin back to pompom
Tiny scrap of black felt for nose, cut into sort of a rounded
triangle shape
Tacky Glue Glue Gun
Assembly:
Glue them together, two ears positioned atop head, then eyes
(tweezers help), then snout, then nose on the tip of snout.
(Tip: use a good amount of glue and really squeeze those pompoms
together when gluing for a bear that will hold together well.)
Adults can pre-assemble the pin back to the felt oval using a
glue gun - then the girls can just glue the felt piece to the
back of the bear head after the face is done. You can use yarn,
ribbon or felt to make hair bows and bow ties to dress them up.
Mouse Pin
Materials (per
mouse):
1 large (about 1 ½" diameter) tan pompom
2 googly eyes (4mm size)
1 pin back
Brown felt cut into the following shapes:
1 oval to hold pin back to pompom
2 circular (about ½" diameter) pieces for ears
1 long narrow piece for tail (2½" to 3")
Tiny scrap for nose, cut into a rounded triangle shape
Tacky Glue
Glue gun to attach pin back securely
Assembly:
Glue them together, two ears positioned at top, then eyes, nose
and tail. It helps to "part" the "fur" slightly before trying to
insert the ears and tail, you get a better bond that way.)
Adults can pre-assemble the pin back to the felt oval using a
glue gun
Do a Good Turn Daily Pin
Materials (per pin):
Ribbon (1/4" or 1/8")
7 pony beads (red, yellow, blue, orange, purple, green, white
(or clear, or glow-in-the-dark))
Safety pin
Instructions:
Measure the ribbon to about 20" long. Fold the ribbon in half
and tie an overhand knot a little way down from the top (to hold
the safety pin) Slide your first bead on one ribbon strand, and
then push the other strand up from the bottom of the bead. When
you pull the ribbons snug, the bead will be sideways. Continue
with the rest of the beads and tie another overhand knot about
an inch below the bottom bead.
To Use:
You pin it on your shirt. When you do your good deed for the day
you slide a bead to the bottom. By the end of the week, if
you've done your good deeds every day, all 7 beads should be at
the bottom. The colors are for the 5 worlds of interest, plus
green for GS and glow-in-the-dark because it's cool:)
Valentine Pins
Supplies:
Heart shaped candy molds
Plaster of Paris
bar or safety pins
Washable markers, paints, glitter, or other decorations
Glue gun or craft glue
Directions: Mix Plaster of Paris according to instructions. With a spoon, fill molds with Plaster of Paris. Let set till firm. Remove from mold and let dry, preferable 24 hours before coloring them. The girls can decorate them in any fashion they prefer. Glue pins onto back of heart. If you have some narrow lace, you can glue that onto the back for an extra frill. For an interesting effect, color with markers while the plaster is still a bit damp (it will feel cool). The colors will bleed into each other, and it looks really cool.
Love Stamp Pins
Supplies:
"Love" stamps (from your local Post Office)
Clear Contact or laminating plastic sheets
Pin backs
Glue (hot glue recommended)
Directions:
Make a sandwich with one stamp and two stamp-sized pieces of
plastic. Trim neatly. Glue pin back to reverse side.
Note:
You can use other stamps, too. Visit a stamp dealer for low-cost
discards or ask girls to bring in used stamps from home. (The
envelope backing will give the stamp a little extra body.)
Go Fish Swap
Materials:
Construction paper
Thread or fishing line
Drinking straws
Pin backs
Instructions:
Cut 2 or 3 small fish shapes; draw on a mouth, eyes and scales.
Punch a hole near the mouth of each fish. Tie some thread on to
each fish. For the pole take 1/3 of a regular drinking straw and
poke a small hole in the end. Thread fishing line through the
hole. Glue a pin back to the straw.
Frying Pan
Cut film canister down to 1/4" deep leave long strip 1/4" wide attached for handle. Bend the "handle" back slightly. Glue in yellow, white and brown felt scraps for bacon and eggs. Thread string through "handle" to make necklace or attach pin to back.
Glue together two gray lids from film canisters, glue ribbon around the outside, leaving a loop for a handle, glue pony bead on top of circle for a canteen.
Worm
Wrap fuzzy green pipe cleaner around a twig (put pin on end of stem before wrapping), add one or two small eyes, maybe a red pom-pom for a nose and you have a worm on a twig.
Bed Roll
Cut felt in a rectangle, roll up and tie with string for a bed-roll.
Ice
Rock salt in a piece of clear plastic tied off with a twist for a bag of ice.
TP
Wrap and glue a 1/4"-1/2" strip of paper on to a straw leaving a little flap hanging, cut it off, string it on to a loop of string for a camp TP swap
Tacos
Brown felt circle folded in half with green lettuce felt, yellow cheese, and red tomato.
Marshmallow
White cotton on a small stick for a marshmallow on a twig.
Baby Food Jar Crafts
Stained Glass Votive
Paste on squares of tissue with liquid starch or diluted glue. For a glossy look, add another coat of glue (or shellac) when dry. Place votive candle inside to complete project.
Floral Arrangements
You could sponge paint the outside of them and put some floral clay in the bottom and do some small floral arrangements for residents at a nursing home or at a senior center!
Sand Jars
Layer colored sand in jar. Use a toothpick to make lines in it. Fill jar to top with sand and tap the jar gently so that sand settles. Add more sand as needed. Screw on cap. For a fancier project, paint the cap or cover it with fabric and tie with rafia.
Potpourri Holders
Fill them with potpourri and cover top with netting or lace for mother's day gift.
Root Viewer
Plant beans in them close to the edge so you can see them grow.
Snow Globes
Purchase tiny plastic Christmas ornaments.. Have the girls glue them to the inside of the lid. Fill each jar with baby oil and about a teaspoon of glitter. Screw on the lid. Seal tightly. Shake the jar and the snow will fall on the ornaments inside the jar. You can hot glue a piece of felt or ribbon to the outside of the lid or paint them before assembly.
Advent Calendar
Glue jars together like this:
(25)
(23)(24)
(20)(21)(22)
(16)(17)(18)(19)
(11)(12)(13)(14)(15)
(05)(06)(07)(08)(09)(10)
(03)(04)
(01)(02)
You will have a tree of 25 jars to fill with little trinkets and use as an Advent calendar. If you punch a hole in the lids, you can use them to hold a small string of lights for a lighted tree (turn lids to back).
Bath Salts
Epsom salts
food coloring
fragrance (ex:scented oils)
Fill a baby food jar with salts, add just a few drops of coloring and oil screw on the lid, and shake to mix. Add a label and put a pretty covering on the jar lid.
Finger Paint
1/4 cup cornstarch
2 cups cold water
food coloring
Mix ingredients in saucepan. Boil until mixture thickens. Cool, pour into containers. To make several colors, double the recipe but omit food coloring. Fill the jars and then add coloring to each jar.
Giggle Jars
Use standard "wide mouth" jars for best results. With the lid on the jar, glue two large or three small cotton balls to the lid of the jar. Then run a bead of tacky glue around the edge of the lid. Next cover with a 4 to 6 inch square of pretty cloth. Hold in place with a rubber band. Before the glue is set, slide the cloth around to "even out" the folds and pleats. Once glue is dry, take lid off the jar and use scissors to trim the cloth flush with the bottom edge of the lid. Remove the rubber band and trim the edge of the lid with lace, rickrack, or narrow ribbon or rafia.
Print up the following sayings onto a sheet of paper (For 20, use a 4 by 5 cell table, 8 pt font, set page orientation to landscape):
You say this jar is empty,
Well take another look!
This jar is filled with giggles,
In every little nook.
I put them there for you to save,
For when your life seems low.
So open up when times are sad,
And let my giggles flow.
Cut out each verse, if you have printed several. Punch a hole in one corner. Tie a short piece of ribbon to each tag. Have the girls take the lid off a jar hold it close to her mouth and "giggle" into each jar. Then quickly replace the lid, pinching the tags ribbon in the jar.
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Sediment Jars
Take a combination of sand, soil, some bits of gravel, and put it in the jar (fill about 1/3 to 1/2 way full). Then fill the rest with water and glue-gun the cover. When you shake it everything gets all mixed up, then slowly the different strata of soil, gravel, etc., settle out. It's fun to watch and demonstrates the principles of suspension and sedimentation.
Materials per project:
5 15" x 1 1/2" tissue strips (blue, green, or
white)
5 15" x 1 1/2" tissue strips (different color than first set)
1 18" x 6" construction paper (blue or green)
2 18" x 4" construction paper (white)
trefoil shaped cutouts in contrasting colors glue
string
hole punch
fine tip black marker
1) On the narrow construction paper write:
I will do my best to be...
2) Glue narrow construction paper in center of wider piece. Allow to dry.
3) On each strip of tissue (alternate colors), write a line of the law.
4) Shape construction paper into a cylinder, overlapping the ends (but don't cover up any writing). Glue.
5) Glue tissue strips to bottom of cylinder, in the order they are read. The first strip, "honest and fair" should be positioned underneath "be".
6) punch 4 equally spaced holes around top of windsock. Cut two pieces of string. Tie the end of one string to one of the holes, and other end to an opposite hole. Repeat with second string. Gather strings and tie in an overhand knot to make a loop for hanging.
Plastic Jell-O
Ingredients:
1 envelope unflavored gelatin
3 tablespoons water
food coloring
You will also need:
Small saucepan
Spoon
Toothpick
Plastic container lid (ex. lid from coffee can)
Cookie Sheet or board
Cookie Cutters
Scissors
Hole punch or drinking straw
- In pan over medium heat, cook gelatin and water. If you are making a solid color, add food coloring now. Stir constantly until dissolved.
- Remove from heat and pour mixture into container lid placed on top of cookie sheet. Push any bubble toward the edge. (If you don't use a cookie sheet, it will have to stay on your counter until set!)
- To marbelize, add a few drops of food coloring here and there. Swirl with toothpick.
- Let dry until edges are hard, at least one day. Cut into shapes with cookie cutters or scissors. If you will be hanging the pieces, use the hole punch to make a hole (a large, blunt needle makes a smaller hole)
- Let dry until completely hard. To keep edges from curling, dry in a flower press or between Hand wipes stretched tightly in an embroidery hoop.
- Uncolored pieces may be colored when dry with permanent markers.
Attention! Younger girls may need adult help with this project!
Materials:
Clean Styrofoam trays (from meat, cookies, etc.)
Cookie cutters (2 inch or larger)
Markers
Scissors
Aluminum Foil (used foil works fine)
Cookie Sheet
Optional materials:
Hole punch
Ribbon
Pin backs
Craft glue
Instructions:
1. Using cookie cutters as a guide, trace shapes on to foam trays.
2. Color shapes with markers.
3. Cut out shapes with scissors and trim neatly.
4. If you are making jewelry charms or holiday ornaments, use the hole punch to make holes where ever you need them.
5. Cover the cookie sheet with aluminum foil
6. Place shapes on cookie sheets and bake at 350
o F for about 5 minutes. Don't forget to turn on the exhaust fan in your kitchen! Watch carefully! Shapes will curl as they shrink. When they are flat, they are done. Do not over-bake!7. Remove from sheet when cooled. Hang on ribbons or glue pin backs to the back.
Snowman Ornament
Materials:
Cork from wine bottle (cut to 2" if longer)
Hot glue
Fabric scrap or holiday ribbon 8" X 1"
White Paint
Permanent markers: black, pink, orange
Knit glove - adult size
Embroidery floss
Instructions:
- Cut three middle fingers from glove (makes hats for three snowmen).
- Paint long sides of cork white, allow to dry.
- Draw eyes, nose, and cheeks on face with markers.
- Tie fabric for scarf around base of cork, secure with dab of hot glue.
- Attach glove finger to top of cork. Allow the cut edge to roll, it will form a brim for the hat.
- Thread floss through top of hat and knot the ends to make a hanging loop.
*Special thanks to Chris Welch for providing materials from the former GSRC, which closed in 1999. His files have now been fully integrated into this site. The good stuff remains, it's just easier to use
Girl Scout Cookie Recipes!!!
Try these recipes using your
favorite Girl Scout cookies!
Chocolate Thin Mint Pizza Supreme
Fudgey Peanut Butter Balls
Chocolate Coconut Caramel Dessert
Peach Shortbread Pie
Cinna-Spin Cupcakes
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.
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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.
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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 bottom
of 8 or 9 inch spring form 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 spring form 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 mixture. 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.
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.
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