The Girl Scout Cookie Program is the world's largest girl-led business. The girls use the money from cookie sales to help fund activities such as field trips and community service projects. Through selling cookies the girls learn the "5 Skills," goal setting, decision making, money management, people skills, and business ethics.
During the Cookie Season, Girl Scouts asked the public to participate in Project Troop to Troop, where they bring a taste of home to our troops deployed overseas and stateside. Project Troop to Troop is a Girl Scouts of Texas Oklahoma Plains council (GS-TOP) service initiative that encourages members of the community to buy packages of Girl Scout Cookies to donate to the U.S. Armed Forces. GS-TOP partnered with local nonprofits and area military bases on Project Troop to Troop. In the Lubbock area, the council partners with Cannon Air Force Base. Last year, customers across our council sponsored more than 44,000 boxes of Girl Scout Cookies for many grateful troops.
Girl Scout sales wrapped up this past weekend during National Girl Scout Cookie Weekend.
While the cookies are good on their own you can transform them into some new sweet treats. Click here for a list of recipes.
If you were lucky enough to grab a box of Citrus Cranberry Crisps, Chef Sheila Marsh from Sheila's Secret Garden Tea Room is sharing her Citrus Cranberry Cheesecake recipe from the Girl Scouts Desserts First Event.
Citrus Cranberry Cheesecake with a cranberry sauce
CRUST::::
Girl Scout Cookie Cranberry Crisp 2 boxes
4-5 TB butter melted
3 TB sugar
1/2 tsp each of orange extract and lemon extract
Crush cookies with sugar in a mixer. Add extracts to butter and stir into cookie crumbs.
Press in the bottom of a 10 inch springform pan lined with parchment paper. Cook at 350 for 10 minutes. Cool. After cooling I wrapped 3 sheets of tinfoil around it to keep water out when you put it in a water bath.
CHEESECAKE::::::
4 packages of cream cheese at room temperature
1 cup of sugar
3 TB cornstarch
4 eggs at room temperature
1 cup eggnog (it was out in stores yet, so I made my own) recipe to follow
1TB vanilla
1 orange zest and then squeeze
1 tsp lemon
Cream cream cheese. Add sugar, cornstarch, zest and extracts. Add eggnog. Mix in eggs until barely mixed in. Pour into cheesecake pan and cook for 1 1/2 hours at 350. Take tin foil off. Let set over night.
While cheesecake is baking make the sauce.
SAUCE::::::
1 1/2 cups of sugar
3TB cornstarch
1 cup cranberry juice unsweetened
1 1/2 cups fresh or frozen cranberries
1 tsp. Orange extract
1 tsp. Lemon extract
3 TB Grand Mariner
Orange zest and 1 orange for juice
Combine sugar and cornstarch in a pan. Stir together. Add juice and stir until combined. Add orange zest and orange and cranberries. Cook until thickened and then add extracts and liquor.
You can let it sit over night too and when you plate the cheesecake add the sauce. Can re heat to loosen up a bit but not too much.
I saved some of the cookie crumbs and sprinkled them all over the top.
EGG NOG RECIPE:::::::
· 6 eggs
· 1 (14 ounce) can sweetened condensed milk
· 1 teaspoon vanilla extract
· 1 quart milk
· 1/3 pint heavy whipping cream
· Pinch of salt
· Pinch of nutmeg
- Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
- Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
