Girl Scout Cookie time!
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Once again, about 250 girls from Daisy through Senior Girl Scouts have joined thousands of Middle Tennessee and Southern Kentucky girls in participation of the annual sale. They began by accepting advance orders in January, which were filled when the shipment arrived at the McMinnville distribution center. The remainder of cases are being sold through make-up orders or booth sales at designated areas about town.
There are two new selections offered this year – Lemon Coolers and Double Dutch chocolate-chocolate chips. Lemon Coolers boast a bite-sized burst of lemon flavor in crisp vanilla cookies. Zesty lemon chips and a covering of powdered sugar make these lemon wedge cookies too cool to resist. Double Dutch is a double deluxe, double chocolate chip, chocolate-packed cookie treat.
If you and your family have already consumed all the cookies from your advance order, you still have time to restock the freezer for later cookie enjoyment. Just visit one of the booth locations!
The cookie sale began in 1934 in the kitchens of mothers who wanted to fund new Girl Scout opportunities for their daughters. Although the cookies are now made by professional bakers, the sale still furnishes a fun way for the scouts to learn important safety tips, selling tips and good business procedures.
The cookie sale helps raise funds critical to providing girls a quality Girl Scout experience. Proceeds from the sale are used to provide programs and services to approximately 20,600 girls and 6,500 adult volunteers in the Middle Tennessee and Southern Kentucky.
From volunteer training to regional programming activities, the cookie sale is vital to providing girls with the best opportunities. A portion of the cookie proceeds are retained by troops to fund educational activities and community service projects. The sales help underwrite volunteer training and resources and regional programming activities while also supplying 100 percent of the development and maintenance of Cumberland Valley’s campsites.
Lemon Raspberry Torte
2 boxes of Lemon Coolers? cookies, ground up
1⁄2 pint red raspberries
1/3 cup raspberry puree
4 cups heavy cream
1⁄2 cup sugar
Lemon Curd:
8 egg yolks
11⁄4 cups sugar
3⁄4 cup fresh lemon juice
1⁄2 cup butter softened
4 teaspoons lemon zest
pinch of salt
Adult supervision needed
In heavy non-reactive saucepan, beat the yolk and sugar. Stir in lemon juice, butter and salt. Cook over medium-low heat stirring constantly until thick, but still pourable. Do not allow mixture to boil! Pour into a strainer. Discard any residue. Stir in zest and cool.
To Assemble:
Line 9-inch spring form pan with parchment paper on the sides and bottom. Sprinkle 1/3 of the Lemon Coolers? crumbs evenly over the bottom of the pan.
Whip the cream with 1⁄2 cup sugar until firm. Divide the cream into 3 bowls. Half in one bowl, and two bowls with 1⁄4 in each.
Reserve 1 cup of the chilled lemon curd. Fold remaining lemon curd into the bowl with 1⁄2 the cream. Mix well. Spread over cookies. Top with 1/3 more of the cookie crumbles.
Mix 1/3 cup puree into one of the whipped creams. Spread over cookies evenly.
Top with fresh raspberries. Drizzle the remaining 1 cup lemon curd over the raspberries. Top with remaining 1⁄4 of whipped cream.
Top with remaining cookies. Cover and chill 3 hours, or overnight. Cut and serve.
Trefoils S’Mores
Trefoils (two cookies for each S’More)
Miniature marshmallows
Chocolate candy bar
Adult supervision needed
Place a Trefoil cookie face down on a microwave plate. Put four miniature marshmallows on top of the cookie. Lay a one-inch square of chocolate candy bar on marshmallows.
Top with a Trefoil cookie. Microwave for 10 seconds on high. Allow to cool before eating.
Crunchy Caramel Apples
12 Do-si-dos (finely chopped)
12 small apples
1 package (16 ounces) caramels
12 wooden sticks
Adult supervision needed
Insert sticks into top of apples. Melt caramel in double boiler.
Dip apples in caramel using a spoon to spread evenly over whole apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into crumbs.
Place cookie side down on waxed paper and let stand about 30 minutes or until firm.
All Abouts Recipe Buddy in a Bag
Supplies Needed:
1 All Abouts Cookie
1 Do-Si-Dos Cookie
Frosting (any flavor)
Small candy
The chocolate side of an All Abouts cookie is the sleeping bag. Choose another Girl Scout cookie (eg., Do-Si-Dos) to use as the head. “Glue” the two cookies together using the frosting, and decorate the cookie face with frosting hair and candy eyes so it looks like you are in a sleeping bag!
Mint Delight
1 package of Thin Mint cookies, crushed
3 tablespoons butter or margarine, melted
1 package (8 oz.) softened cream cheese
2 packages. (8 oz. size) instant chocolate pudding
3 cups milk
4 cups whipped topping
Adult supervision needed
Combine cookies with melted butter or margarine, (save 1⁄4 cup of cookies for topping).
Press cookie mixture on bottom of 13″ x 9″ pan. Chill. Combine cream cheese with 1 cup whipped topping. Spread over cookie mixture. Chill for 15 to 20 minutes.
Prepare pudding with 3 cups of milk and pour over cream cheese mixture. Chill for 1 hour or until ready to serve.
Top with remaining whipped topping and Thin Mint cookie crumbs. Makes 10-12 servings.
Levitating Layers
Adult supervision needed
1st layer:
1⁄2 cup plain flour
1 stick margarine (melted)
1 package Samoa cookies (cut into pieces)
Mix together. Pat in bottom of casserole dish. Bake 25 minutes at 325 degrees. Cool.
2nd layer:
1 cup powdered sugar
1-8 ounce pkg. cream cheese
1⁄2 cup whipped topping
Mix and spread over cooled crust.
3rd layer:
1-6 ounce pkg. instant chocolate pudding mix
2-1/2 cups milk
Mix according to directions and spread over 2nd layer.
Spread 1/2 cup whipped topping over 3rd layer and refrigerate for 30 minutes to one hour.