NORTH ANDOVER, Mass. —
— Recipe from Main Line Creamery in Andover
Thin Mint Custard Tart
1 box Thin Mint Girl Scout Cookies, crushed
4 egg yolks
1 ounce creme de menthe
1/4 cup cocoa powder
1 cup heavy cream
1/4 cup granulated sugar
Preheat oven to 325 degrees, grease 9-by-9-inch pie tin.
To make pie shell, in a food processor, finely grind two crushed packs of Thin Mint cookies. Remove and line bottom of pie tin with the ground cookies. Place in oven and bake for 12 minutes or until slightly brown. Remove and let cool.
Whisk together remaining ingredients until fully combined. Place in pie shell and bake for 20 minutes or until firm. Top with remaining cookie crumbs and chill overnight.
— Recipe from the Wyndham Andover
11/4 cups of crumbs of Cartwheel Girl Scout Cookies
3 tablespoons melted butter
1 tablespoon sugar
Combine in a bowl and press into the bottom of a 9-inch spring form pan and bake for eight minutes at 350 degrees and cool to room temperature. Wrap outside bottom of pan with two layers of foil to prevent water getting into cheesecake when baked.
16 ounces soft cream cheese
11/4 cups sugar
1/2 pint sour cream
16 ounces canned pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
1 tablespoon fresh grated ginger
In a large mixing bowl, beat cheese and sugar until smooth, scrape bowl down to prevent lumps. Add remaining ingredients one at a time on low speed until combined.
Pour filling into crust and place into a water bath. Lower oven temperature to 325 degrees and place in oven. Bake for 75 minutes until the center just stops jiggling. Cool overnight in the refrigerator before removing from pan. Garnish with whole cookies around the edges.
— Recipe from Old Town Bread Co. of Rowley
Peanut Butter Sandwich Parfait
1 package Do-Si-Dos, finely chopped.
2 teaspoons creamy peanut butter
4 egg whites