New Castle News

Lugene Hudson

March 15, 2014

Culinary Conversation: Add Girl Scout cookies to your recipes

(Continued)

NEW CASTLE —

Preheat oven to 325.

Crumble cookies into a food processor and pulse until finely ground. In a a medium bowl, toss 2 tablespoons lemon zest with 1 1/2 tablespoons sugar. Add cookie crumbs and mix well. Butter sides of an 8-inch pan with removable rim and press cookie mixture onto bottom; bake for 15 minutes. Remove from oven and let cool in pan.

Lower temperature to 275. In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, 1 tablespoon lemon juice, orange zest, 3/4 cup sugar, sour cream and vanilla; beat well. Scrape bowl and add eggs; beat well.

Pour batter onto crust and bake about 1 hour or until set on the sides but still quite jiggly in the center and only slightly sticky. Turn off oven; crack oven door and let cake cool in oven 2 hours. Remove and cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a think knife between cake and rim of pan and remove rim. Thinly slice strawberries, then toss with remaining sugar and lemon juice. Arrange on cake.

Grasshopper Pie

  • 2 packages (3 ounces each) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 15 drops green food coloring
  • 24 chocolate-covered mint cookies, divided
  • 2 cups whipped topping
  • 1 chocolate crumb crust for 9-inch pie

In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring.

Coarsely crush 16 cookies; stir into the cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish with remaining cookies.

Peanut Butter

Icebox Dessert

  • 2 1/4 cups crushed peanut butter cookies (about 11 cookies)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 2 1/2 cups cold 2 percent milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix

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Lugene Hudson
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