Batesville Herald Tribune, Batesville, Indiana

Archive

January 25, 2007

Chefs create desserts inspired by Girl Scout cookies

(Continued)

NORTH ANDOVER, Mass. —

r Trefoils = Shortbread

r Thanks-A-Lot = All Abouts (shortbread dipped in fudge)



Pumpkin Cheesecake Tartlets

Crust

2 boxes Girl Scout Cartwheel (Oatmeal) cookies, crumbled

1/2 stick butter, melted

Press into bottom and sides of 10-inch spring form pan.

Cream cheese filling

4 (8-ounce) packages cream cheese, softened

11/2 cups sugar

4 eggs

1 pint sour cream

Whisk all ingredients together.

Pumpkin filling

1 can pumpkin

1 (12-ounce) can evaporated milk

2 eggs

2/3 cup sugar

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon clove

Pinch salt

Whisk all ingredients together.

Directions

Combine fillings either by folding pumpkin into cheese or create a marbled effect by swirling pumpkin mixture through the cheese mixture in the pan. Bake at 325 degrees for 11/2 hours or until firm and golden. Chill.

Recipe from Palmers Restaurant and Tavern in Andover



Caramel Cookie Crunch Ice Cream

Start with vanilla ice cream as a base — it can be store-bought and softened by leaving the box on counter or made in a home ice cream maker as follows:

To make base

2 large eggs

3/4 cup sugar

2 cups heavy or whipping cream

1 cup milk

2 teaspoons pure vanilla extract

Whisk eggs in mixing bowl until light and fluffy (one to two minutes). Whisk in sugar slowly, and continue whisking until mixture is blended. Pour in cream, milk and vanilla extract. Whisk to blend. Pour mixture into ice cream maker and freeze to manufacturer’s directions.

Other ingredients

1 box Caramel DeLite Girl Scout Cookies

Caramel topping

Directions

Once base is ready (either from the ice cream maker or softened store-bought ice cream), fold in one box of chopped Caramel DeLites (a mixture of large and small pieces is best).

Fold with spatula or ice cream spade until cookies are mixed uniformly into the ice cream. Pour caramel topping over ice cream mixture and spread throughout with a rubber spatula, achieving “streaks” of caramel through the ice cream. Transfer to freezer to harden for approximately four hours. Makes slightly more than one quart.

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