1999 MTGSC Cookie Dessert Contest Recipes

Each year our Council holds a "Cookie Dessert Contest" at which local chefs submit their recipe for a dessert using Girl Scout Cookies. Here are this year's entries:

• Thin Mint Ice Cream (People's Choice Award)

• "Got Milk" (First Place)

• Girl Scout Baklava

• Girl Scout Shortbread Mascarpone Cake

1998 MTGSC Cookie Dessert Contest Recipes

. Here are last year's entries:

• Peanut Butter Mallow Delites (People's Choice Award)

• Creme Brulee

• Caramel Chocolate Banana Napoleon (First Place)

• Mint Caramel Delite Brownies

• 3 Tiered Wedding Cake

Peanut Butter Mallow Delites

Submitted by Elizabeth Martinez of Hazel's Elegant Dining

Melt chocolate bar in a double boiler on low heat. While chocolate is melting, chop the cookies until they become crumbs (can use food processor). Add the Karo syrup to the crumbs and mix well.

In a lightly greased muffin pan, press the cookie mixture into the pan to form little "cups".

Fill a pastry bag (or a plastic bag that you cut the corner off of) with marshmallow creme. Squeeze the creme into the cookie crumb cup about 3/4 full. Let set 2 minutes, then top with the melted chocolate.

Sprinkle with cookie crumbs and refrigerate for 10 minutes. When you are ready to serve, remove from refrigerator and let set for 5 minutes at room temperature. Turn the pan upside down and tap the bottom so that your Peanut Butter Mallow Delites pop out.

Pop into your mouth and enjoy!

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Creme Brulee

Recipe makes 24

1. Butter ramekins and then grind and pack with Shortbread cookies.
2. Combine the heavy creme, vanilla bean and half the sugars.
3. Combine the egg yolks and remaining sugar.
4. Temper egg-sugar mixture into hot heavy creme; cook until thick enough to coat the back of spoon; strain through a fine sieve.
5. Fill ramekins 7/8 full, place in a water bath.
6. Bake in a 325 degree oven until just barely set, approximately 45 minutes, remove from water bath when cool. Wipe bottom of ramekins and refrigerate overnight.
7. Cover the surface of each custard lightly with sugar, set ramekins in a hotel pan and surround with ice.
8. Carmelize sugar under the broiler.
9. Split Lemon Pastry Cremes and remove centers, grind cookie and sprinkle on top of carmelized sugar.
10. Cut Iced Ginger Daisies in half and garnish. Serve at once.

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Caramel Chocolate Banana Napoleon

Chef Shanendoah Spier

Garnish: Ground Cinnamon, Powdered Sugar, Edible Flowers

In double boiler, melt chocolate until smooth creamy consistency. Then in saucepan ignite Irish Cream Liqueur, when flame dies down, add this to chocolate mixture.

In separate saucepan, saute bananas in a tablespoon of clarified butter. When the bananas have a slight brown color, add the brown sugar and continue cooking under medium-high heat until sugar carmelizes. Add pecans and Rum and take off heat. Then add cookies to this.

To assemble Napoleon; layer one Phyllo sheet on a plate then add banana mixture on top of this. Place one more sheet of Phyllo on top and add chocolate sauce and whipped cream. Continue repeating these steps until the desired height.

Garnish with ground cinnamon and powdered sugar.

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Mint Caramel Delight Brownies

by My Chef Restaurant

Crush Thin Mints into fine pieces. Break Carmel Delites into chunks. Heat oven to 350 degrees. Heat butter and chocolate over low heat, stirring constantly, until melted; cool slightly. Beat sugar, salt, vanilla and eggs on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in Thin Mints and flour until blended. Stir in Carmel Delites. Spread in greased 9x9x2 pan.

Bake just until brownies begin to pull away from sides of the pan, 40-45 minutes; cool, cut into 2 inch squares and enjoy!

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3-Tiered Wedding Cake

Chocolate Cheesecake Tier

Crust

Scrape chocolate off of cookies, set aside. Crush cookies, add melted butter, press into 12" spring form pan. Bake at 350 degrees for 20 minutes; let cool.

Filling

Beat cream cheese with sugar until fluffy; add eggs one at a time. melt chocolates together with Creme de Menthe; fold into cheesecake mixture, pour into pan. Set spring form pan into a roasting pan filled with 1/2" of warm water. Bake at 300 degrees for 2 hours. Let cool. Refrigerate overnight.

Lemon Supreme Cheesecake Tier

Crust

Separate cookies, scrape out lemon filling, set filling aside. Crush cookie wafers, mix together crumbs and melted butter. Pan in a 10" spring form pan. Bake at 350 degrees for 15 minutes. Set aside and cool.

Filling

Beat together cream cheese, sugar, and lemon creme filling. Add grated rind and lemon juice. Beat in eggs one at a time. Pour into prepared spring foam pan. Plan in roasting pan with 1" warm water. Bake at 300 degrees for 1 to 1-1/2 hours. Cool. Refrigerate overnight.

Caramel Delite Cheesecake Tier

Crust

Scrape topping off of cookies, set aside.Crush cookies, add melted butter, press in the bottom of a 6" spring form pan. Bake at 350 degrees for 10 minutes.

Filling

Beat cream cheese and sugar until fluffy, add reserved topping and caramel topping. Beat eggs in one at a time. Pour into prepared pan. Place in roasting pan filled with 1/2" of warm water. Bake at 300 degrees for 1 hour. Refrigerate overnight.

Whipped Cream Frosting

Whip cream with sugar until stiff peaks are formed.

To Assemble Wedding Cake:

Remove sides from spring form pans. Transfer cake layers to cardboard cake circles the same size as layers. Frost each layer with Whipped Cream Frosting.

Place bottom tier of wedding cake on a base about 2" larger. Push a 1/4" dowell rod into cake until it touches base. Then lift rod up, clip with pruning shears so it is level with top of cake and push back in again. Repeat until you have a circle of 7 dowell rods in bottom tier. Place separator plate on top of tier.

Place middle tier of wedding cake on separator plate the same size of plate on top of bottom tier. Place four dowells down in tier the same way as the bottom tier. Place another separator plate on top of middle tier.

Place smallest tier on separator plate the same size as separator plate that is on top of middle tier.

Attach tiers with pillars.

Place ornament on top of cake.

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Thin Mint Ice Cream

by Alfredo's

Combine sugar, flour, and salt in saucepan. Gradually stir in milk. Cook over medium heat for about 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of hot mixture into beaten eggs. Stirring constantly, add egg mixture into remaining hot mixture. Cook for 1 minute. Remove from heat. Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl. Add chilled mixture and stir with wire whisk. Add crushed mints and stir. Freeze as directed on ice cream freezer. Makes 6 quarts.

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"Got Milk?"

by Hazels Elegant Dining

Preheat the oven to 325º. Using the outside of the Peanut Butter Patties, chop them and add to the chopped Caramel DeLite cookies. Mix all together with 2 oz. of the butter and the heavy cream (reserve 1 oz. of the butter). Melt the chocolate chips and the peanut butter. Add the vanilla and the chopped/sliced almonds.. Mix all together with the chopped cookies. Line a Pyrex casserole approximately 9"x13" using the other ounce of butter. Spread mixture so it evenly coats the casserole dish. Bake in oven for 25 minutes. After removing and while still warm, sprinkle chopped Sundae nuts over the top. Refrigerate overnight. When ready to serve, cut in 1" squares. Makes approximately 100.

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Girl Scout Baklava

by the Barwood Restaurant

Place 5 layers of the filo dough in the 13"x9" pan, buttering between each layer. Place Cinnamon cookies on top of the buttered filo. Make custard mixture from the ingredients in the left hand column above. Pour custard over cookies. Put three more layers of filo, buttering between them. Place Peanut Butter Sandwich cookies on top of filo, pouring another layer of custard. Top this with 3 more filo sheets buttering between them, top with Oatmeal Cookies, half way into the baking process. Bake at 350º for 45 minutes.

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Girl Scout Shortbread Layered Mascarpone Cake

by Shanendoah Spier, SOS Club

To make the Mascarpone mix:
In mixer, blend mascarpone cheese and egg whites until smooth and creamy then add next 5 ingredients (in left column). Refrigerate.

To make the flavored mousses:
Mix half of the mousse with the rasberry puree until color is even throughout. Mix the other half of the mousse with the chocolate syrup and coffee grounds.

To make dipping sauce for the cookies:
Mix heavy cream with vanilla and cocoa powder until well blended.

To make dessert:
Line a small baking dish 4"x4" with plastic wrap on the inside. Dip shortbread cookies in dipping sauce until cookies are soft. Make a layer of these cookies on the bottom of the baking dish. Then spread an even layer of the Mascarpone mix over these cookies. Make another layer of dipped cookies over this. Now add the Rasberry Mousse. Add one more layer of dipped cookies. Finish off with the chocolate mousse. Refrigerate 2 hours.

To Serve:
Turn dish upside down to release dessert and remove plastic. Garnish with blackberries and cinnamon sticks.

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