Girl Scout Council Recipes

Posted: Thursday, August 21, 2003


One baked 9-inch pie shell

134 cups sugar

9 tablespoons cornstarch

14 teaspoon salt

12 cup cold water

12 to 58 cup fresh-squeezed lemon juice

4 well-beaten egg yolks

2 tablespoons butter

112 cups boiling water

1 to 3 tablespoons fresh grated lemon zest

Meringue (below)

Separate four eggs and set whites aside for meringue.

Place the sugar in a heavy 2- or 3-quart saucepan. Put cornstarch and salt on top of sugar, and stir well with a plastic or wooden spoon. Gradually blend in the cold water and the lemon juice. When smooth, add the beaten egg yolks and softened butter, blending thoroughly. Stirring constantly, add the boiling water. Bring mixture to a boil, stirring. As it begins to thicken, reduce heat, stirring constantly. (If the mixture begins to stick on the bottom of the pan, immediately remove the pan from the burner for a few seconds and consider further reducing the heat.) After the first bubbles gently plop to the surface, reduce the heat further and allow to simmer very gently for one minute, always stirring. Remove from heat and stir in lemon zest. Pour into baked pie shell and top with meringue.

Bake pie in a 325 to 350 degree preheated oven until meringue peaks reach desired color, usually less than 10 minutes. "Be vigilant when baking the meringue," Erickson cautioned. "The difference between 'perfect' and 'slightly burned' can be as little as 30 seconds."

6 to 9 servings


4 egg whites at room temperature

12 teaspoon cream of tartar

12 teaspoon vanilla

4 tablespoons sugar

Whip egg whites until frothy. Add cream of tartar and vanilla. Whip until meringue forms peaks that lean over slightly when beater is removed. Beat in sugar, one tablespoon at a time. Proceed as above.


2 pounds peeled chopped fresh gingerroot

3 cups vegetable oil

4 teaspoons powdered ginger

6 cups granulated sugar

112 cups molasses

6 eggs

1 tablespoon salt

2 tablespoons cinnamon

312 tablespoons baking soda

112 teaspoons ground cloves

14 cups flour

Sugar in a bowl

Puree the peeled gingerroot with the vegetable oil. Add powdered ginger and mix well. Put into a large mixing bowl. Add sugar, molasses, whole eggs, and beat well by hand. Then, using a mixer on low speed, mix in salt, cinnamon, baking soda, cloves and flour. "The dough will be very moist, and must be refrigerated 24 hours," Deering advises.

When ready to bake, use a 3.5 ounce cookie dough scoop to shape each cookie. Roll each in a bowl of sugar to coat. Flatten sugared balls to 2.5 inches in diameter, spacing them 2 inches apart. Bake in a preheated 350 degree oven until the tops crinkle and they become brown - a little over 10 minutes. The cookies will spread to 4 inches across.

Yield: Lots.


1 package lady fingers

8 egg yolks

1 cup sugar

1 ounce marsalla wine

2 pounds mascarpone cheese

12 cup heavy cream

2 cups strong coffee

2 ounces coffee liqueur

Beat egg yolks and sugar in top of a double boiler over simmering water. Cook, stirring constantly, until thick. Add marsalla. Set aside to cool.

In a mixing bowl, cream the mascarpone until thick. Fold in the cooled egg yolk mixture.

Mix coffee and liqueur.

Dip lady fingers one at a time into the coffee mixture and lay out in the bottom of an 8x8-inch or 9x9-inch pan. Spoon half of cheese mixture on top.

Repeat layers. (Or divide ingredients into three layers, if you wish.) Refrigerate overnight or at least 8 hours before serving. Just before serving, sift a little cocoa power on top for garnish.

9 servings


1 box Devil's Food cake mix

13 cup evaporated milk

34 cup melted butter

1 cup Hershey's mini Kisses

34 cup melted caramel

12 box Girl Scout Samoas, crushed

1 tablespoon toasted coconut

Kisses and toasted coconut for topping

Mix together the cake mix, milk and butter. Pour half of this mixture into a greased and floured 9x13-inch pan and bake at 350 degrees for six minutes.

Sprinkle 1 cup mini Hershey's Kisses over the baked layer. Spread melted caramel over that.

Then sprinkle over the half box of crushed Samoas and the tablespoon of toasted coconut.

Drop and spread the remaining half of the cake batter on top and bake another 10 minutes.

Drizzle with melted mini Hershey's kisses and toasted coconut to taste. Makes 24 bars.




Trending this week:


© 2018. All Rights Reserved.  | Contact Us