2012 - Girl Scouts of Western Washington

2012
INGREDIENTS:
Samoa Curry Arancini
1 cup White Rice
(sticky rice like Niko Niko)
1 cup coconut milk
1 cup water
½ tablespoons yellow curry powder
½ teaspoons salt
½ cup boiled then chopped chicken
1 box Girl Scout Samoa cookies
1 cup Greek yogurt
1 handful fresh basil leaves
1 tablespoons fresh mint leaves +
Pinch of salt
Coating:
4-6 Samoa cookies, pulsed into
crumbs in a food process or 2 tablespoons panko
bread crumbs (or regular
bread crumbs – plain)
From A Half Cup
DIRECTIONS:
1. First get your rice and chicken prepared, this can be done at the same
time. Get a small pot of water boiling and add your chicken breast (I use
a frozen one). Boil till cooked through (about 15 minutes). While that’s
boiling, get another small sauce pan for the rice.
2. Combine the coconut milk, water, curry powder, ½ teaspoon salt and
rice in sauce pan. Put on medium heat and stir constantly, THE WHOLE
TIME, with a spoon, till it boils. Continue stirring constantly for two minutes
while boiling. After two minutes, turn heat off, cover with lid and remove
completely from heat. Set a timer for 20 minutes and do NOT remove the
lid.
3. Meanwhile, prep your coating of Samoa crumbs and bread crumbs (I
like panko bread crumbs – which are Japanese, but can be bought at any
grocery store). I put this mixture in a bowl and keep it in the freezer till your
ready to roll the arancini and fry them. This prevents the chocolate from
burning in the hot oil.
4. Take four-five Samoas and chop each into four-six chunks; set aside.
You’ll stuff a chunk of Samoa into the middle of each arancini.
5. When your rice and chicken are done, stir them together and
refrigerate until chilled completely. Once chilled, use a tablespoon to
create evenly sized arancini balls (“arancini” means “orange” in Italian). As
you create each ball, stuff a Samoa chunk into the middle and then roll in
the crumb mixture.
6. Like to pop the whole batch in the freezer for a few minutes, to chill
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them down before frying (again to keep the chocolate cold).
7. To prepare your dipping sauce: toss the greek yogurt, basil, mint and
pinch of salt into the blender. Puree it and stick it in the fridge until you’re
ready to serve.
8. When guests arrive, get a small sauce pan ready with one-two inches
of canola oil hot on medium high heat (I set it around setting seven-eight).
To test your oil, drop a tiny bit of your rice mixture in and see how long
it takes to form a crispy outer crust (this should be no more than one
minute).
9. To fry, drop the arancini (up to three at a time) into the oil and let fry
for one minute max – this will create a brown, crispy crust (that’s right, it’s
a SAMOA CRUST).
10. Plate them up with a saucer full of your basil, mint yogurt sauce and
serve hot. When you bite into the arancini, you’ll get the added surprise of
a warm, melted center!
INGREDIENTS:
Cheesecakes:
20 Do-si-dos (1 box)
½ cup butter, melted, divided
½ cup Hershey’s cocoa
3 (8 oz.) packages cream cheese
14 oz. sweetened condensed milk
3 eggs, lighted combined
2 teaspoons vanilla extract
Chocolate Peanut
Butter Tag-A-Dos
Cheesecake
From First Look, Then Cook
Ganache:
6 ounces cream cheese
¹⁄₃ cup confectioners’ sugar
½ teaspoons salt
1 cup creamy peanut butter
(not natural)
½ teaspoons vanilla extract
½ cup heavy cream
12 Tagalong Cookies, cut in half
DIRECTIONS:
Cheesecakes:
1. Pre-heat the oven to 300 degrees F.
2. Line standard muffin tins with cupcake liners.
3. Place Do-si-dos in a food processor and blend until the mixture
resembles fine crumbs.
4. Mix with ¼ cup of melted butter to make a crust.
5. Press 1 scant tablespoon of crumbs into the bottom of each cup.
6. Press down using the back of a wooden spoon. Bake for six-eight
minutes, or until lightly browned. Let cool.
7. Stir together the cocoa and rest of the melted butter (¼ cup).
8. Beat cream cheese until fluffy. Add the cocoa and butter mixture.
9. Gradually mix in the sweetened condensed milk. Lightly mix the egg
and vanilla, then add to the cream cheese mixture until combined well.
Spoon into the cups (about ¾ full). Bake 30 - 35 minutes, or until set.
Ganache:
1. Beat cream cheese and confectioners’ sugar with a mixer on medium
speed. Add salt, then peanut butter, then vanilla.
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2. Add the cream and blend well. Chill the mixture in the refrigerator for
about an hour. Once the cheesecakes are completely cooled, pipe the
ganache onto the cheesecakes, leaving a nice border around the edge.
3. Place a Tagalong cookie (that has been cut in half) in the center. Keep
the cheesecakes chilled until ready to serve.
INGREDIENTS:
Egg pasta:
Shrimp and Lemon Cookie Filling:
1 cup flour
2 tablespoons semolina flour
1 teaspoons olive oil salt and
pepper
2 eggs, room temperature
Lemon Cream Sauce:
Lemon Cookie and
Shrimp Ravioli
From Talk of Tomatoes
3 garlic cloves, minced
1 small shallot, minced
Olive oil
Fresh ground salt and pepper
1 lemon, zest and juice
2 cup cooked shrimp (roughly chopped)
1 egg
Pinch cayenne coarse salt and coarse
white pepper
¼ cup goat cheese
¼ cup ricotta
¹⁄₃ cup bread crumbs
3 tablespoons Savannah Smiles
¼ cup parsley
2 tablespoons chives zest and juice
of one lemon optional garnish: extra
parsley, chives and parmesan
DIRECTIONS:
Egg Pasta:
1. Pour flour into pile on counter—like a mountain. Next, make a hole in
the middle—like a volcano.
2. Crack the eggs, add the oil, S&P into the hole—like lava. Use your finger
or a fork to mix up eggs really well. Slowly incorporate flour until a dough
forms. When you have a glob of sticky dough, dust it in flour and knead it
for a few minutes. If it is still a bit sticky, add a bit more flour.
3. Put on counter under bowl, so you cover the dough, to let it rest 10 min.
4. Put flour on board and roll your dough OR roll it using a pasta maker.
Ravioli should be rolled to a #5 setting on your pasta maker. Nice and thin,
but still enough thickness to wrap around a filling (and not fall apart in
boiling water).
Shrimp and Lemon Cookie Filling:
1. In a bowl, combine everything. Blend. Roll out dough, place rounded
tsp 2 inches apart on long piece of rolled out dough.
2. Wet edges—in between filling as well as along the long edges. Place
second long piece of dough on top, pressing near filling so you don’t have
air pockets.
3. Trim into ravioli squares, using either a knife or pasta roller.
4. Cook in just-boiling salted water for a few minutes, then remove with a
slotted spoon.
5. Add to cream sauce (recipe follows), toss, plate, sprinkle with
additional parsley and/or chives and serve.
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Lemon Cream Sauce:
1. Saute cloves and shallot in olive oil over [ just below] medium heat fiveseven minutes, until they start to caramelize.
2. Add salt, pepper, lemon zest and stir to blend. Add stock and let
simmer 1 or so minutes, until it reduces by half.
3. Add cream and let simmer for 15-20 minutes, until it begins to thicken.
4. Squeeze in juice from half a lemon and stir to blend. Add hot ravioli to
mixture and toss to coat. Plate and serve.
INGREDIENTS:
Chicken:
Samoas Chicken
Tenders and Noodle
Salad Recipe
From Snacking in the Kitchen
8 Samoas
¼ cup almonds
½ cup Panko bread crumbs
1 teaspoon ground
Szechuan pepper
¼ teaspoon ground Cayenne
pepper
pinch of salt
1/3 cup spicy brown mustard
1 pound chicken tenderloins
Salad:
8 ounces rice stick noodles
1 cup red bell pepper, julienned
1 cup jicama, julienned
1 orange, cut into segments
½ cup cilantro, roughly chopped
2 tablespoons mint,
roughly chopped
2 Samoas, roughly chopped
2 tablespoons toasted almonds,
roughly chopped
Dressing:
2 tablespoons orange juice
1 tablespoons lime juice
1 tablespoons spicy brown mustard
1 Serrano chile, seeded and minced
Pinch of salt
2 tablespoons vegetable oil
DIRECTIONS:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil;
set a cooling rack on top of the baking sheet.
2. Pulse Samoas and almonds in a food processor (separately), until
coarsely ground. Combine Samoas, almonds, bread crumbs, pepper and
salt in a bowl. This is the coating for the chicken tenders.
3. Brush chicken tenders with spicy brown mustard. Press the tenders
into the Samoas coating and place on top of a cooling rack.
4. Bake the chicken tenders for 30 minutes, flipping half way through.
5. While the chicken tenders are baking, cook the rice noodles according
to the package directions.
6. In a large bowl, whisk together the dressing ingredients. Once cooked,
rinsed and drained, add the noodles to the dressing and toss to combine.
7. Add the remaining salad ingredients to the noodles.
8. Serve the Samoas chicken tenders on top of the salad.
ts
Continued from Page 4
INGREDIENTS:
The crust:
1 ½ boxes of Savannah Smiles
1 stick of butter
The filling:
i whose Savannah Smiles Frozen Lemon Tarts
s of Western Washington cookie recipe contest.
ts
Savannah Smiles
Frozen Lemonade
Tarts
“So many smiles”
The Crust
Toss Savannah Smiles into food processor and turn onto lowest setting to crumble cookies.
Melt stick of butter and drizzle over crushed cookies.
Using pulse setting, mix until all the lemony cookies are covered in butter.
Press Savannah Smiles crust into mini tart pan. Bake in a preheated oven at 350F for about
8-9 minutes. When done, set aside to cool.
From The Clever Culinarian
The Filling
To make filling, place sugar, cornstarch and salt in medium saucepan. Measure cream, milk
and eggs and set aside.
Using a microplane grater, zest lemon rind into a bowl. Add lemon juice to bowl as well.
Set aside.
Mise en Place (MEEZ-ahn-plahs). In plain English this means to have your ingredients ready to
go – you know, like a good Girl Scout.
Whisk cream, milk, eggs and lemon juice into sugar, cornstarch & salt. Whisk together very
well. Add butter. Continue to whisk while cooking on medium-low heat. When it begins to boil,
remove from heat.
Whisk until thick (happens quickly after it starts to boil). Set aside and allow to cool. You can
place in fridge to speed the cooling process along.
After lemon filling has cooled, whisk the yogurt into the filling until well mixed.
Place a scant 1/4 cup of filling into each tart pan. Smooth tops just a bit. Freeze for about 1 1/2
hours. Remove tarts from pan and remove metal piece from the bottom of each tart.
The Topping
Make fresh whipped cream and place into a decorating bag with a large border tip. Swirl
whipped cream on top of each tart. For fun, you can add a Savannah Smiles cookie on the
top and cut paper straws into thirds and serve in matching cupcake liners.
Congratulations to Deanna Morauski whose Savannah Smiles Frozen Lemon Tarts
won first place in the 2012 Girl Scouts of Western Washington cookie recipe contest.
¾ sugar
¼ cup cornstarch
Dash of salt
¾ cup heavy cream
½ cup milk
3 egg yolks
Juice and rind of 2 medium lemons
¼ cup softened butter
6 oz plain vanilla yogurt
The topping:
Whipped cream
21 Savannah Smiles cookies
8 paper straws
DIRECTIONS:
1. Toss Savannah Smiles into food processor and turn onto lowest
setting to crumble cookies.
2. Melt stick of butter and drizzle over crushed cookies.
3. Using pulse setting, mix until all the lemony cookies are covered in
butter.
4. Press Savannah Smiles crust into mini cheesecake pan. This is a very
handy little pan to have indeed. Bake in a preheated oven at 350F for
about 8-9 minutes. When done, set aside to cool.
5. To make filling, place sugar, cornstarch and salt in medium saucepan.
Measure cream, milk and eggs and set aside.. Using a microplane grater,
zest lemon rind into a bowl. Add lemon juice to bowl as well. Set aside.
6. Whisk cream, milk, eggs and lemon juice into sugar, cornstarch and
salt. Whisk together very well. Add butter. Continue to whisk while cooking
on medium-low heat. When it begins to boil, remove from heat.
7. Whisk until thick (happens quickly after it starts to boil). Set aside and
allow to cool. You can place in fridge to speed the cooling process along.
8. After lemon filling has cooled, whisk the yogurt into the filling until well
mixed. Place a scant ¼ cup of filling into each tart pan. Smooth tops just a
bit. Freeze for about 1 ½ hours.
9. Remove tarts from pan and remove metal piece from the bottom of
each tart.
10. Make fresh whipped cream and place into a decorating bag with a large
border tip.
11. Swirl whipped cream on top of each tart. For fun, you can add a
Savannah Smiles on the top and cut paper straws into thirds and serve in
matching cupcake liners.
INGREDIENTS:
16 raw chicken tenders
(or 2 boneless, skinless chicken breasts,
cut into 8 pieces each)
½ cup flour
1 teaspoons Chili Powder
Dash of Salt and Pepper
1 egg
Splash of water
½ Box of Trefoils
Shortbread OvenFried Chicken
From The Geeky Hostess
DIRECTIONS:
1. Preheat the oven to 425 degrees. Put aluminum foil over a cookie
sheet and spray with cooking oil.
2. Mix the flour, chili powder, salt and pepper and place on a plate.
3. Crack the egg into a bowl, add a splash of water and mix.
4. Pulse the Trefoils in a blender or food processor until they’re a fine,
even crumble. Place the crumbled Trefoils on a plate.
5. Coat the chicken pieces in the flour mixture, then dip the chicken into
the egg, coating both sides.
6. Coat the chicken in the Trefoil crumbs, and place on the cookie sheet.
7. Bake the chicken for 12-14 minutes, or until there is no pink in the
middle and the crust has begun to brown slightly.
8. Serve with barbecue sauce and a healthy vegetable side dish.
INGREDIENTS:
Chocolate Cake:
Thin Mint Cake Pops
From Life and Food Seattle
Unsalted butter
3 cups all-purpose flour
(non-rising), sifted
1 ½ cups unsweetened cocoa
powder, sifted
3 cups sugar
1 tablespoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
¾ cup vegetable oil
1 ½ cups buttermilk
1 ½ teaspoons pure
vanilla extract
3 large eggs
1 ½ cups hot water
Cream Cheese Frosting:
8 oz cream cheese (1 package)
½ cup unsalted butter (1 stick),
room temperature
16 oz confectioner’s sugar, sifted
1 teaspoons vanilla extract
Cake Pops:
1 box of Thin Mints
1 package of chocolate chips
(or chocolate bark)
Lollipop sticks
(available at craft stores)
Parchment paper
Small cellophane gift bags
DIRECTIONS:
Chocolate Cake:
1. Butter a 9×13 cake pan. Set aside. Pre-heat oven to 350 degrees.
2. In a mixer bowl, combine the flour, cocoa powder, sugar, baking soda,
baking powder and salt.
3. With the mixer on low, add one at a time the vegetable oil, buttermilk,
vanilla extract, eggs and hot water. Continue to mix until smooth, about 2
minutes.
4. Pour batter into cake pan. Bake until toothpick or fork when inserted
into cake comes out clean, about 25-35 minutes.
5. Put cake on wire rack to cool, about 20 minutes.
Frosting:
6. Cream the butter and cream cheese.
7. Add in confectioner sugar, 1 cup at a time.
8. Add vanilla extract.
Assemble Cake Pops:
9. Put Thin Mints into food process and chop until they are coarsely
ground. In small batches, put cake into food processor and chop until
coarsely ground.
10. Mix cake and thin mints in a bowl. Add half of the frosting and mix, until
the mixture starts to clump. Add additional frosting if needed.
11. Line a container with parchment paper. With your clean hand, roll the
mixture into 1 ½ inch balls. Place balls into container so they don’t touch.
Add layers of parchment paper until all mixture is rolled into balls.
12. Chill in the fridge overnight, or in the freezer for at least 3 hours.
13. Melt the chocolate in a double broiler. Dip the end of a stick into
chocolate and insert into cake ball. Dip the cake ball into the melted
chocolate until covered. Sprinkle immediately. Use an upside down
colander to hold sticks so chocolate can cool. Place into fridge to speed up
process.
INGREDIENTS:
For the crust:
2 boxes of Samoas,
ground coarsely
6 tablespoons butter,
melted
Neapolitan Cream Pie
in a Samoas Cookie
Crust
From Cake Spy
For the filling:
1 large package instant
vanilla pudding (5.1 ounce size)
½ cup milk
½ cup chocolate milk
½ cup strawberry milk
DIRECTIONS:
1. To make the crust, mix the cookie crumbs and melted butter until well
blended. Press mixture into a 9 inch greased pie plate (you need more
butter or shortening to grease it because the caramel from the cookies
will make them stick to the pan!). Also, you might want to flour or wet your
hands first, because this business gets sticky. Bake at 375 degrees F (190
degrees C) for 5-7 minutes. Cool for at least an hour, or until the shell is at
room temperature. You can put it in the fridge to chill more rapidly, too.
2. Divide the pudding mix into three equal portions. Place each portion in a
medium-sized bowl.
3. First, mix ½ cup of strawberry milk with one portion of pudding mix,
whisking until smooth; pour on top of baked pie shell.
4. Next, mix ½ cup of regular whole milk with a second portion of pudding
mix, whisking until smooth; pour on top of the chocolate pudding layer, and
gently spread to cover the layer entirely.
5. Finally, mix ½ cup of chocolate milk with the final portion of pudding mix,
whisking until smooth; pour on top of the milk layer, and gently spread
to cover the layer entirely. Top it all off with a very generous helping of
whipped cream right before serving.
6. Garnish with remaining Samoas.