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ORIGINAL GIRL SCOUT COOKIES
1 CUP (2 STICKS) BUTTER OR MARGARINE
1 CUP SUGAR
2 EGGS, WELL BEATEN
2 TABLESPOONS MILK
2 TEASPOONS VANILLA EXTRACT
3 CUPS FLOUR
2 TEASPOONS BAKING POWDER
1/4 TEASPOON SALT
POWDERED SUGAR, OPTIONAL
IN A LARGE MIXING BOWL, COMBINE BUTTER AND SUGAR. BLEND WELL.
ADD EGGS, MILK AND VANILLA. MIX WELL. STIR IN FLOUR, BAKING POWDER AND SALT. MIX WELL.
CHILL DOUGH FOR 1 HOUR. ROLL OUT DOUGH TO THIN LAYER AND CUT OUT COOKIE SHAPES.
BAKE ON GREASED COOKIE SHEET AT 350 DEGREES UNTIL LIGHTLY BROWNED, ABOUT 11-14 MINUTES. SPRINKLE WITH POWDERED SUGAR, IF DESIRED. MAKES 31/2 DOZEN COOKIES.
MINT DELIGHT
1 PACKAGE THIN MINT COOKIES, CRUSHED
3 TABLESPOONS BUTTER OR MARGARINE
1 PACKAGE (8 OUNCES) SOFTENED CREAM CHEESE
2 PACKAGES (8 OUNCES EACH) INSTANT CHOCOLATE PUDDING
3 CUPS MILK
4 CUPS WHIPPED TOPPING
COMBINE COOKIES WITH MELTED BUTTER OR MARGARINE (RESERVE 1/4 CUP OF COOKIES FOR TOPPING). PRESS COOKIE MIXTURE ON BOTTOM OF 13-BY-9-INCH PAN. CHILL.
COMBINE CREAM CHEESE WITH 1 CUP WHIPPED TOPPING. SPREAD OVER COOKIE MIXTURE. CHILL FOR 15-20 MINUTES.
PREPARE PUDDING WITH 3 CUPS OF MILK AND POUR OVER CREAM-CHEESE MIXTURE. CHILL FOR 1 HOUR OR UNTIL READY TO SERVE. TOP WITH REMAINING WHIPPED TOPPING AND THIN MINT COOKIE CRUMBS. (MAKES 10-12 SERVINGS.)
SOUTHERN PEANUT BUTTER PIE
1 PACKAGE TAGALONGS
1 PACKAGE (31/2-OUNCE) INSTANT VANILLA PUDDING
11/2 CUPS MILK
1/3 CUP PEANUT BUTTER
WHIPPED TOPPING
CRUSHED PEANUTS
GRIND COOKIES IN BLENDER OR FOOD PROCESSOR AND PRESS INTO A 9-INCH PIE PLATE.
PREPARE PUDDING MIX ACCORDING TO PACKAGE DIRECTIONS USING ONLY 11/2 CUPS OF MILK.
STIR IN PEANUT BUTTER. POUR INTO PIE SHELL. REFRIGERATE UNTIL READY TO SERVE. GARNISH WITH WHIPPED TOPPING AND CRUSHED PEANUTS.
TREFOILS S'MORES
TREFOILS COOKIES
MINIATURE MARSHMALLOWS
CHOCOLATE CANDY BAR
PLACE A TREFOIL COOKIE FACE DOWN ON A MICROWAVABLE PLATE. PUT FOUR MINIATURE MARSHMALLOWS ON TOP OF A COOKIE.
LAY A ONE-INCH SQUARE OF CHOCOLATE CANDY BAR ON MARSHMALLOWS. TOP WITH A TREFOIL COOKIE. MICROWAVE ON HIGH FOR 10 SECONDS. ALLOW TO COOL BEFORE EATING.
CRUNCHY CARAMEL APPLES
12 DO-SI-DOES, FINELY CHOPPED
12 SMALL APPLES
1 PACKAGE (16 OUNCES) CARAMELS
12 WOODEN STICKS
INSERT STICKS INTO TOPS OF APPLES. MELT CARAMEL IN DOUBLE BOILER.
DIP APPLES IN CARAMEL USING A SPOON TO SPREAD EVENLY OVER WHOLE APPLE.
ALLOW EXCESS CARAMEL MIXTURE TO DRIP OFF. IMMEDIATELY DIP BOTTOMS OF APPLES INTO CRUMBS. PLACE COOKIE SIDE DOWN ON WAXED PAPER AND LET STAND ABOUT 30 MINUTES OR UNTIL FIRM.
LEVITATING LAYERS
FIRST LAYER:
1/2 CUP PLAIN FLOUR
1 STICK MELTED MARGARINE
1 PACKAGE SAMOA COOKIES, CUT INTO PIECES
SECOND LAYER:
1 CUP POWDERED SUGAR
1 PACKAGE (8 OUNCES) CREAM CHEESE
1/2 CUP WHIPPED TOPPING
THIRD LAYER:
1 PACKAGE (16 OUNCES) INSTANT CHOCOLATE PUDDING MIX
21/2 CUPS MILK
FOR FIRST LAYER, COMBINE INGREDIENTS. PAT IN BOTTOM OF A CASSEROLE DISH. BAKE FOR 25 MINUTES IN A 325-DEGREE OVEN. COOL.
FOR SECOND LAYER, MIX INGREDIENTS. SPREAD OVER COOLED CRUST.
FOR THIRD LAYER, MIX ACCORDING TO PACKAGE DIRECTIONS. SPREAD OVER SECOND LAYER. SPREAD 1/2 CUP WHIPPED TOPPING OVER THIRD LAYER AND REFRIGERATE FOR 30 MINUTES TO ONE HOUR.