Girl Scout Cookie Recipes

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- Description of Girl Scout Cookies

- Girl Scout Cookies of the Past

First Girl Scout Cookie Recipe - Original Shortbread

Do-Si-Dos (Peanut Butter Sandwich)
- Scavenger Delight
- Do-Si-Dos Peanut Thai Chicken
- Magic Wands
- Peanut Butter and Jelly Ice Cream Sundae Pie
- Do-Si-Dos Snickers Bar Cheesecake
- Apple-Peanut-Oatmeal Crisp
- Peanut Butter Hemispheres
- Peanut Butter Sandwich Cookie Pie
- Buddy in a Bag

Lemon Chalet Cremes
- Lemon Delight
- Lemon Sorbet Cups
- Double Lemon Cream Dessert

Lemonades
- Lemon Crunch Cheesecakes with Caramel Apple Topping
- Lemonades Yogurt Parfait
-Tasty Lemon Double-Dipped Strawberries

Reduced Fat Daisy Go Rounds
- Crunchy Cookie and Peanut Dip for Apples
- Daisy Power Mix
- Flower Power Garden
- Reduced Fat Daisy Go Rounds Creamy Banana Pudding

Thanks-A-Lot
- Buddy in a Bag
- Chocolate Thanks-A-Lot Éclair
- Thanks-A-Lot Ice Cream Cake

Thin Mint
- Thin Mint Bark
- Rich and Famous Brownies
- Thin Mint Brownies
- Peanut Butter Sandwich Cookie Pie

Samoas (Caramel deLites)
- Cheesecake Canada
- Samoa Milk Shake
- Girl Scout Samoa Cookies (Copycat) Recipe
- Samoas Sweet Potatoes
- Chocolate Coconut Caramel Dessert
- Ice Cream Mountain
- Girl Scout Caramel Delite Turtles
- Rain Forest DeLite

Sugar-Free Chocolate Chips
- Volcano Cake
- Sugar Free Chocolate Chips Ice Cream Sandwiches
- Frosty Chocolate Chip Raisin Nut Bars

Trefoils (Shortbread)
- Angelic Surprise
- Trefoils Cheesecake Cup
- Brifield Sweet Potato Cookies
- Shortbread Sandwiches
- Banana Split Cake
- Cream Sherbet Pie
- Marbled Baby Cheesecakes
- Tropical Banana Split Pudding
- Party Lemon Tarts
- Secret Recipe version of Girl Scout Cookies Shortbread

Tagalong (Peanut Butter Patties)
- Chocolate Peanut Butter Parfait
- Tagalongs Shake
- Dirt Pudding
- Pudding-Go-Round
- Fudgy Peanut Butter Balls
- Hurricane Patties
- Cookies & Cream Parfaits

Dulce de Leche
- Dulce de Leche and Chocolate Delight

(Recipes made with certain cookies. Some recipes need more than one kind of cookie.)
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Description of Girl Scout Cookies:

All Abouts a.k.a. Thanks-A-Lot - Used to be known as Animal Treasures (all same type shortbread cookie with chocolate on the bottom)

Do-Si-Dos - Crisp and crunchy oatmeal cookies with creamy peanut butter filling. (Peanut Butter Sandwiches)

Dulce de Leche - Made with milk caramel chips and stripes (New!)

Lemon Chalet Cremes- Cinnamon-ginger lemon-filled cookies (sandwich cookie)

Lemonades- Shortbread cookie with a tangy lemon icing

Reduced Fat Daisy Go Rounds- Crispy cinnamon cookies

Samoas - Caramel deLites- Vanilla cookies covered with caramel on top and bottom then rolled in coconut and striped with chocolate

Sugar-Free Chocolate Chips

Tagalongs - Peanut Butter Patties (Regular cookie with soft Peanut Butter and coated with chocolate)

Thin Mints- A thin wafer covered with a smooth chocolaty coating. Made with natural peppermint.

Trefoils- a.k.a. Shortbread - (a shortbread cookie)


Girl Scout Cookies of the Past:

Aloha Chips- Had macadamia nuts and white chocolate chips

Animal Treasures- Same as the current "All Abouts" and "Thanks" cookies, with a butter cookie dipped in chocolate.

Apple Cinnamons- Apple shaped sugar cookies, topped with cinnamon sugar.

Café Cookies- Crispy cinnamon cookie caramelized with brown sugar (No longer available.)

Cartwheels- A reduced fat cinnamon-oatmeal cookie. (No longer available.)

Cinna-Spins- Crispy cinnamon snack swirls that come in 100 calorie packs.

Double Dutch- chocolate, chocolate chip cookies. (No longer available.)

Ice Berry Piñatas- Looked like Danish pastries, with jam at the center of the cookie and a drizzle of icing. (No longer available.)

Juliettes- Cookies named after the term for individual girl scouts who were not members of a particular troop.

Lemon Coolers (lemon drops)- Light, crisp cookies with a bold flavor (lemon chips in the inside) and dusted in powdered sugar. (No longer available.)

Lemon Pastry Cremes- Low fat lemon sandwich cookie with lemon filling. (No longer available.)

Ole Oles- Light, round, powdered sugar-covered cookies with vanilla, pecans and coconut.

Snaps- Iced, oatmeal raisin cookies

Striped Chocolate Chips were exactly what they sound like.

Sugar Free Chalet Cremes- Similar to the lemon pastry cremes, but were sweetened with aspartame.

Sugar Free Little Brownies- Chewy chocolate cookies with chocolate chips in them. (No longer available.)

Other cookies, going back to the 1970s, include:
- Golden Nut Clusters
- Trail Mix
- Cabana Cremes
- Country Hearth Chocolate Chip
- Echo
- Chocolate Chunk
- Pecan Shortee
- Medallions
- Van'chos
- Forget-Me-Nots
- Granola cookies


First Girl Scout Cookie Recipe - Original Shortbread:

This is the first published recipe for Girl Scout cookies. It was printed in July, 1922.

1 cup butter
1 cup sugar plus extra for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt and baking powder. Refrigerate for at least one hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake at 375° for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

Scavenger Delight:

1-6 oz. package of instant chocolate pudding
1 cup milk
1 pkg. Dosido Peanut Butter Sandwich cremes
2 lbs. butter, melted
6 oz. prepared whipped topping
1-4 oz. pkg. cream cheese

Crunch up cookies for your crust in a bowl. Mix in the 2 lbs. of melted butter then spread neatly in a 9x13 pan. Mix pudding with the 1 cup of milk until thickened. Spread pudding over crust. Mix whipped topping with the cream cheese and spread over pudding. Chill for thickness.

Do-Si-Dos Peanut Thai Chicken:

Yields 4 servings

8 crushed Do-Si-Dos Girl Scout Cookies
2 pounds boneless, skinless chicken tenderloins
Wood skewers
Teriyaki glaze
Thai Peanut Sauce
Pad Thai noodles

Grill chicken tenderloins on wood skewers, brushing occasionally with Teriyaki glaze.
Prepare Pad Thai noodles according to directions on box.
Serve chicken tenderloins with 4 crushed Do-Si-Dos cookies sprinkled on top.
Mix remaining Do-Si-Dos cookie crumbs with peanut sauce.
Serve peanut sauce poured over chicken and noodles, or as side dipping sauce.

Magic Wands:

½ cup chunky peanut butter
1 cup raisins
1 cup sifted powdered sugar
1-2 tbsp. milk
1-1 ½ cups crushed Do-Si-Dos
1 cup shredded coconut

Blend well peanut butter, powdered sugar, coconut and raisins.
Add enough milk to make a firm mixture.
Form into thin fingers and roll each in cookie crumbs.
Chill.

Peanut Butter and Jelly Ice Cream Sundae Pie:

1 box (9 oz.) Do-Si-Dos Cookies
5 tablespoons butter or margarine, melted
1 quart vanilla ice cream, softened
2/3 cup strawberry topping
1/3 cup peanuts, chopped
Chocolate fudge topping, optional

Place cookies in food processor or blender; process until fine crumbs. To make crust, combine cookie crumbs and butter. Set aside 1/2 cup of crumb mixture and press remaining crumbs into bottom and sides of an ungreased 9-inch pie pan. Freeze until firm. Spread 2 cups ice cream in an even layer over cookie crust. Drizzle with 1/3 cup strawberry topping and sprinkle with 1/4 cup reserved crumb mixture. Top with remaining 2 cups ice cream, spread in an even layer. Drizzle with remaining 1/3 cup strawberry topping. Sprinkle with remaining 1/4 cup crumb topping and chopped peanuts. Freeze until firm. To serve, cut into 8 wedges. If desired, top each serving with chocolate fudge topping. Makes 8 servings

Do-Si-Dos Snickers Bar Cheesecake:

Crust:
2 boxes of Do-Si-Dos cookies
4 tablespoons butter

Chop cookies and butter fine in food processor. Place in bottom of a springform pan 1/4 inch thick and refrigerate.

Filling:
3 pounds cream cheese
1 pound sugar
6 egg yolks
12 eggs
2 tablespoons vanilla extract
1/2 pint heavy cream
3 tablespoons lime juice
2 Snickers Bars, chopped

Mix together cream cheese, sugar and egg yolks in a bowl then add eggs (one at a time). Add remaining ingredients and bake in water bath at 350 degrees for one hour.

Apple-Peanut-Oatmeal Crisp:

1 can pie-ready sliced apples
1 stick butter
2 cups chopped Do-Si-Dos Cookies

Preheat oven to 350 degrees. Grease a 9 inch swuare pan. Drain apples well and arrange in the pan. Melt butter in medium-sized saucepan and stir in chopped cookies until well mixed. Top apple slices with butter-cookie mixture. Bake about 30 minutes, or until crumbs are golden brown and apples are soft.

Peanut Butter Hemispheres:

1 box Do-Si-Dos cookies
1 bag regular or mini marshmallows
milk chocolate candy bars

Take apart sandwich cookies. Microwave 1/2 of a large marshmallow or 3 mini marshmallows for 10 seconds or until puffed. Put puffed marshmallow and a square of chocolate on cookie and replace top.

Peanut Butter Sandwich Cookie Pie:

6 ounces cream cheese
5 ounces peanut butter
1 cup whipped cream topping
3/4 cup sugar
6 Do-Si-Dos , cut into small pieces
1 chocolate graham cracker crust
1 Package Girl Scout Thin Mint Cookies

Mix first five ingredients together in a bowl. Pour into the graham cracker crust. Decorate with whipped cream and stick Girl Scout Thin Mint cookies around the edge.

Lemon Delight:

Crust:

Mix 1 cup Chalet Cremes, crumbled (1/2 c. Vanilla - 1/2 c. Lemon)
1/2 stick low fat butter, melted
1 1/4 c. pecans, chopped

Press in an ungreased 11 x 7 x 1-1/2 inch pan.
Bake 15 minutes at 350 degrees.
Let cool.

First Layer:

Cream 4 oz. cream cheese
1 cup powdered sugar
Add 1 cup lite whipped topping
Spread over crust

Second Layer:

Mix 3 cups skim milk with 2 packages Lemon instant pudding. Prepare according to package directions - except USE ONLY SKIM MILK AS STATED ABOVE. Let cool. Spread over cream cheese layer.

Top Layer:

1 cup Lite Cool Whip
Spread over pudding layer

Makes 12 servings.

Lemon Sorbet Cups:

Yields 8 servings

Lemon Cups:
1 box of Lemon Chalet Cremes Girl Scout Cookies
8 large lemons

Lemon Sorbet:
1/3 cup lemon zest. (4 additional lemons)
1 ½ cups sugar
1 ½ cups water

1. Cut off the top 1/3 of each lemon (not the stem end).

2. Hollow out each lemon by using a grapefruit knife (being careful no the puncture the lemon). Remove juice and flesh and put it in your juicer or blender.

3. Make a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate.

4. Freeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well.

6. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer.

7. When mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

8. When ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie.

Serving Suggestions:
Perfect for a dinner party dessert. Can be prepared 3 days in advance.

Double Lemon Cream Dessert:

Crust:
6 Lemon Chalet Cremes cookies, crushed
1 cup flour
1/3 cup butter
1/4 teaspoon baking powder
dash of ground cinnamon
grated lemon rind, optional

Mix with enough beaten egg to just hold together. Pat into a 10 inch cheesecake pan on the bottom and a little up the sides. Bake 20 minutes at 350 degrees until golden.

Lemon Filling I:
Combine: 4 tablespoons cornstarch
4 tablespoons flour
1 1/2 cups boiling water
1 1/2 cup sugar
1 tablespoon butter

Cook, stirring over direct heat to a boil. Cover and cook over hot water for 20 minutes. Pour hot mixture a bit at a time into the following which have been beaten together: grated lemon rind, 1/3 cup lemon juice, 4 egg yolks. Return all to heat and cook, stirring until thick. Cool and pour on top of cooled crust. Chill.

Lemon Filling II:
Soften in bowl:
1/4 cup lemon
1/4 cup boiling water

Stir unti gelatin dissolves, then refrigerate. Whip 4 egg whites with 1 cup sugar and a pinch of cream of tarter until glossy and thick. Fold into gelatin mixture carefully, but completely. Pour on top of Lemon Filling I and chill thoroughly. Remove sringform sides and serve. No topping is necessary.

Lemon Crunch Cheesecakes with Caramel Apple Topping:

8 Lemonades Girl Scout Cookies; 5 crushed, and 3 broken into small pieces
4 teaspoons melted butter
1 pkg. (8 oz) cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1 egg
1 cup finely chopped apple
1/3 cup caramel flavored topping

Preheat oven to 350 degrees F. Place 6 foil baking cups in muffin pan. Combine crushed cookies and butter. Press crumb mixture into bottom of each foil cup. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until blended. Add egg; beat on low speed just until blended. Stir in cookie pieces. Spoon batter evenly over lemon crunch crust. Bake 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Just before serving remove cheesecakes from foil cups. Top each cheesecake with chopped apple. Drizzle caramel topping over cheesecakes. Serve immediately. Makes 6 servings.

Lemonades Yogurt Parfait:

Makes 4 servings

8 Lemonades Girl Scout Cookies, coarsely crushed
1/4 cup sweetened dried cranberries
4 containers (6 oz. each) flavored yogurt
1 cup chopped mixed fruit (suggestions: bananas, grapes, mandarin oranges, kiwi or blueberries)
4 Lemonades Girl Scout Cookies for garnishing

Combine crushed cookies and cranberries. Divide cookie mixture. Spoon half of cookie mixture into the bottom of four tall and narrow dessert glasses. Top with half of yogurt and half of mixed fruit pieces. Repeat layers. Garnish each dessert with 1 whole cookie.

Kitchen Tip: To crush cookies, place cookies into self-sealing plastic bag and close. Place bag on cutting board and use rolling pin to crush cookies into coarse crumbs.

Kitchen Tip: To make these parfaits as a troop activity, use clear tall plastic cups. Have an assortment of yogurt flavors and fruits so each girl can make a parfait with her favorite yogurt and fruit.

Tasty Lemon Double-Dipped Strawberries:

Makes 6

1 cup (8 oz.) white chocolate morsels
1 tablespoon shortening
1 pint medium strawberries, rinsed and well dried
6 Lemonades Girl Scout Cookies, coarsely crushed

Melt white chocolate morsels and shortening in microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. Stir just until morsels are melted. If necessary, microwave at additional 10-second intervals and stir until melted. Dip strawberries into melted chocolate; roll in crushed cookies. Place on wax paper-lined plate: refrigerate until set. Store in refrigerator no longer than 24 hours.

Kitchen Tip: Strawberries should be dried very well. Pat with paper towel before dipping to remove excess moisture.

Crunchy Cookie and Peanut Dip for Apples:

1 pkg. (8 oz.) cream cheese, softened
¼ c. sugar
¾ c. brown sugar
1 tsp. vanilla
1 c. Reduced Fat Daisy Go Rounds
½ c. chopped peanuts
Red and green apples, sliced

Combine cream cheese, sugar, brown sugar and vanilla in a medium size bowl. Place Reduced Fat Daisy Go Rounds in a small sandwich bag; close bag and coarsely crush with rolling pin. Stir cookie pieces and peanuts into cream cheese mixture. Serve dip with apple slices. If not serving immediately, store in refrigerator. Makes 2 c. dip

Daisy Power Mix:

2 c. Reduced Fat Daisy Go Rounds Girl Scout Cookies
1 c. candy-coated chocolate pieces
1 pkg. (6 oz.) cranberries and raisins
1 c. checkerboard shaped pretzel pieces, broken in half
1 c. peanuts, optional

Place all ingredients in a gal. size self sealing zipper bag. Close bag and shake to mix ingredients.
Serving suggestion: Place power mix in 8 to 9 oz. plastic cups; wrap with plastic wrap. Twist plastic wrap at top and tie with ribbon. Makes 5 c.

Flower Power Garden:

1 pkg. (24 oz.) individual vanilla pudding snacks
Reduced Fat Daisy Go Rounds Girl Scout cookies
Green fruit flavored snack rolls
Chocolate sandwich cookies, crushed
Gummy worms

On a large round plate spread one pudding snack into a large circle. Place Reduced Fat Daisy Go Rounds to form a flower garden. Roll up snack rolls to form stems for each flower. Sprinkle crushed cookies under stems to form dirt. Place gummy worms in dirt. Makes 6 gardens.

Reduced Fat Daisy Go Rounds Creamy Banana Pudding:

1 can (14 oz.) sweetened condensed milk
1 ½ c. cold water
1 pkg. (3.4 oz.) instant vanilla pudding mix
2 c. whipped topping
2 c. Reduced Fat Daisy Go Rounds
3 medium bananas, sliced and dipped in lemon juice (2 c.)

Garnish: whipped topping, maraschino cherries with stems and ground cinnamon

Combine condensed milk and water in a large bowl. Add pudding mix and beat until well blended. Chill for 5 minutes. Fold in whipped topping. In eight individual cups or serving dishes layer ¼ c. pudding, 2 tbsp. Reduced Fat Daisy Go Rounds and 2 tbsp. banana slices. Repeat layers one more time. To serve, garnish with whipped topping, cherry, and sprinkle with cinnamon. To serve later, cover with plastic wrap and refrigerate. Makes 8 servings, 4 c. of pudding mixture.

Buddy in a Bag:

1 Thanks-A-Lot Cookie
Frosting (any flavor)
1 Do-Si-Dos Cookie
Small candy

The chocolate side of a Thanks-A-Lot cookie is the sleeping bag. Choose another Girl Scout cookie (i.e., Do-Si-Dos) to use as the head. "Glue" the two cookies together using the frosting, and decorate the cookie face with frosting hair and candy eyes so it looks like you are in a sleeping bag!

Chocolate Thanks-A-Lot Éclair:

1 package Thanks-A-Lot cookies
1 (3.4 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/2 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Line the bottom of an 8-inch round cake pan with Thanks-A-Lot cookies. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over cookie layer. Top with another layer of Thanks-A-Lot cookies and the remaining pudding. Top all with a final layer of Thanks-A-Lot cookies and frost with chocolate frosting. Refrigerate until serving. Makes 6 to 8 servings.

Thanks-A-Lot Ice Cream Cake:

1 package Thanks-A-Lot cookies, crushed
1 cup butter, melted
1/2 cup white sugar
1/2 gallon vanilla ice cream, softened
1/2 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed

Combine Thanks-A-Lot cookies, butter and sugar in a 9x13 inch baking dish and press mixture into sides and bottom of dish. In a large bowl, combine ice cream and milk with electric mixer. Blend in pudding mix, then pour mixture into prepared crust. Top with whipped topping and refrigerate for 2 hours before serving. Refrigerate until served. Makes 6 to 8 servings.

Thin Mint Bark:

Girl Scout Thin Mints
Chocolate chips (dark, milk, white or combo)

Break up Thin Mints in a plastic bag - do not crush. Gently melt chocolate in microwave, checking & stirring every 30 seconds or so (if using more than one kind of chocolate, melt separately). Stir the crushed cookies into the melted chocolate and spread the mixture onto a baking sheet lined with parchment or waxed paper. Let cool and harden in refrigerator or freezer; break into pieces.

Rich and Famous Brownies:

1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 tsp. salt
1 tsp. vanilla extract
1 tbsp. butter
3 cups Thin Mint cookies crushed into crumbs
1/2 cup nuts (chopped) pan.

Mix together milk, marshmallows, chocolate chips, sugar and salt in a microwaveable bowl. Bring to a boil in the microwave. Stir well and cook in microwave an additional 2 minutes at medium high heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs and add to mixture. Pack into a 9 inch square pan. Refrigerate to harden. cut into 2 inch squares. Yield 16-20 squares.

Thin Mint Brownies:

Yields 6 servings

1/2 box of crushed Thin Mints Cookies
1 box of brownie mix
2 eggs (3 eggs for cake-like brownies)
1/4 cup of water
1/2 cup of vegetable oil

Crush Thin Mints into medium size chunks. Mix all ingredients into mixing bowl. Do not use electric mixer— batter will be stiff. Spread batter evenly in greased baking pan (13 x 9 x 2 inch). Bake in center of oven at 350 degrees for 30 to 35 minutes. Allow to cool before cutting. Serve with mint-flavored tea.

Cheesecake Canada:

1-1/2 cup Samoas (finely crumbed)
6 tbsp. butter
12 oz. cream cheese (at room temperature)
1 cup sugar
2 tsp. flour
1 pinch salt
1 cup sour cream
4 oz. chocolate syrup
1 tbsp. cocoa
2 eggs, separated
1 egg, whole
1 tsp. lemon juice
1/8 tsp. cream of tartar
1/2 cup whipping cream
1 tsp. vanilla

Crumb Crust:

Crush enough Girl Scout Samoas in food processor to make 1-1/2 cups. Add butter and blend well. Butter the bottom and sides of a 9" spring form pan. Press crumb mixture onto the bottom and sides. Use about 2 packages of whole Samoas to line the bottom and sides of the spring form pan. Place the chocolate side of the cookie towards the side facing the cream cheese filling.

Filling:

Place cheese, sugar, flour and salt in a large mixing bowl or food processor. Beat at medium speed until smooth, scraping bowl as needed. Add sour cream, chocolate syrup, cocoa, 2 egg yolks and 1 whole egg, lemon juice and vanilla. In a separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Fold into cheese mixture. Pour into crust. Bake in preheated 325 degree oven one hour, until center is set and jiggles when rack is gently moved. Take out of oven and let sit at room temperature for 2 hours. Refrigerate 8 hours. Remove pan sides. Beat cream until soft peaks form. Spread over cheesecake.

Samoa Milk Shake:

Vanilla ice cream
1/2 box Samoas
Milk

Mix ice cream and milk in a blender to make a milk shake. Place crushed Samoas on top of the milk shake. Makes one milk shake.

Girl Scout Samoa Cookies (Copycat) Recipe:

35 min | 15 min prep
24 -30 cookies (depending on size of cookies)

24-30 shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

1. Place each shortbread cookie in cup of a greased muffin tin.
2. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.
3. Heat to a full boil, stirring constantly with a wooden spoon.
4. Boil 3 minutes, stirring constantly.
5. Slowly pour in sweetened condensed milk, stirring constantly.
6. Continue cooking over low heat until candy thermometer reaches 220-228 degrees.
7. Remove from heat.
8. Stir in vanilla.
9. Beat until creamy.
10. Immediately stir in toasted coconut and mix well.
11. Spoon mixture by teaspoonfuls over shortbread cookies.
12. Cool completely.
13. Remove cooled cookies from muffin tin onto waxed paper.
14. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.
15. Store in airtight container.

Samoas Sweet Potatoes:

Yields 4 servings

1 box of Samoas Girl Scout Cookies
3 lbs. sweet potatoes
1/3 cup brown sugar
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/3 lb. of butter
1/3 cup of heavy cream
1 cup of mini marshmallows (optional)
Salt and pepper to taste

Bake sweet potatoes at 400 degrees for 1 hour. Cool and peel. Mash potatoes and add rest of ingredients. Season to taste. Place mixture in casserole dish, layer with Samoas, and bake in 350 degree oven until cookies melt. Add mini marshmallows as a topping.

Chocolate Coconut Caramel Dessert:

1 box Samoas
3 tablespoons margarine, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 1/2 cups non-dairy whipped topping, thawed
1 1/4 cups cold milk
1 pkg. (4-serving) instant coconut creme pudding and pie filling
1/4 cup toasted coconut
3 tablespoons semi-sweet chocolate mini morsels
Non-stick cooking spray

Place cookies in a food processor or blender; process until fine crumbs. Spray bottom of a 9-inch square pan with non-stick cooking spray. Combine cookie crumbs and margarine; press evenly in bottom of prepared pan. Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in 3/4 cup whipped topping. Spread evenly over cookie layer. Pour 1 1/4 cups milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth. Pour over cream cheese layer. Chill several hours or overnight. Spread a thin layer of coconut on a baking sheet and bake in 325 degree oven for 6 to 8 minutes, stirring frequently; cool. Just before serving, spread remaining 3/4 cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert. To serve, cut into 12 portions. Makes12 servings.

Ice Cream Mountain:

1/3 cup finely chopped pecans
1 cup finely chopped Samoas cookies
1 pint vanilla ice cream, softened
1 pint butter pecan ice cream, softened

Remove ice cream from freezer to soften in refrigerator. Meanwhile, generously grease the inside of 5-cup mixing bowl with margarine. Mix pecans and Samoas cookies together. using fingers, press mixture all around surface of bowl. Place in freezer for about 15 minutes. Remove bowl and carefully spoon vanilla ice cream over all the crumb mixture, covering the entire surface of the bowl in a thick layer. Freeze again about 15 minutes. Remove bowl from freezer and spoon butter pecan ice cream over vanlla ice cream layer, filling in the center so the bowl now has a flat even top. Cover with aluminum foil and freeze overnight. When ready to serve, wrap bowl with a hot wet towel for a few minutes. Turn over and unmold.

Girl Scout Caramel Delite Turtles:

Cheesecake:
12 oz. cream cheese (room temperature)
1 1/2 cup sugar
2 teaspoons flour
1 cup sour cream
3 eggs (separate 2)
1 tablespoon lemon juice
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2 boxes of Samoas Cookies

Garnish:
Pecan halves
Mini chocolate chips

Preheat oven to 350 degrees F. Place cream cheese, sugar, flour and salt in large mixing bowl or food processor. Beat at medium speed until smooth, scraping bowl as needed. Add sour cream, egg yolks, one whole egg and vanilla. In a separate bowl, beat egg whites and cream of tartar at high speed until soft peaks form; fold into cheese mixture. Pour almost to rim of 2-inch foil cups that have been put into cupcake tins. This will help keep the foil shape circular. Cook in oven for about 35-45 minutes. The tops of the miniature cheesecakes should be firm. Remove from oven and let sit and cool for at least one hour. Put the foil cheesecakes in the freezer overnight, or for approximately 8 hours until frozen. Lay Samoas cookies out on a tray. Take the cheesecakes out of the freezer and carefully peel off the foil wrap. Put one mini cheesecake on each cookie. Then take some mini-morsel chocolate chips (not regular size) and put nine chocolate chips on top of the cheesecake in rows of 3 across. Take 5 pecans and push them into the sides of the cheesecake to imitate the turtle’s head and four legs.

Rain Forest DeLite:

1 1/2 boxes Samoas, coarsely chopped
1 - 3 1/2 oz package instant lemon pudding
2 cups milk
8 ounces prepared wipped topping

Prepare pudding with milk according to package directions. Chill. Fold whipped topping into pudding. Using a 2 quart, plastic flower pot, put 1/3 of the chopped cookies in the bottom of the pot. Add 1/2 of the pudding mixture. Layer the pudding with 1/3 of the chopped cookies; add remaining pudding and cover pudding with remaining cookies. Chill. Garnish with a bouquet of silk flowers.

Volcano Cake:

Yields 12 servings

1 box of Sugar Free Chocolate Chips Girl Scout Cookies, crushed
1 box sugar-free or reduced-sugar chocolate cake mix (and any other specific ingredients the cake mix calls for)
15.5 ounce jar of sugar-free strawberry preserves
16 ounces of sugar-free whipped topping, thawed
Red food coloring
Strawberries, sliced

1. Prepare cake mix according to package directions.
In addition, mix in ½ of the crushed Sugar Free Chocolate chips.

2. Bake in a greased Bundt pan until center is done.

3. Cool completely and invert cake onto serving platter

4. Heat the preserves until they become the consistency of syrup.

5. Drizzle the preserves over cake, letting it run down the center and sides.

6. Sprinkle the sliced strawberries and the rest of the cookie crumbles over the preserves and cake.

7. Fold red food coloring into the whipped topping and fill hole in center of cake.

Serving Suggestions:
Substitute raspberries for the strawberries. Separate whipped topping into thirds. Make red, yellow, and orange whipped topping with food coloring. Make all kinds of swirls to create a more realistic effect.

Sugar Free Chocolate Chips Ice Cream Sandwiches:

1 box of Sugar Free Chocolate Chips Girl Scout Cookies
Ice Cream (Sugar-Free)
Ice Cream Scoop
Aluminum Foil

1. Let the ice cream soften in the refrigerator for about 30 minutes.

2. Spread a scoop of ice cream on the bottom of one cookie.

3. Place a second cookie, bottom side down, on top of the ice cream.

4. Wrap each sandwich individually in aluminum foil.

5. Freeze for about two hours or until firm.

Serving Suggestions:
If the sandwich cookies have become too hard, let them stand at room temperature before serving. Don’t tell anyone the sandwiches are sugar free and they won’t guess!

Frosty Chocolate Chip Raisin Nut Bars:

1/2 cup soft margarine or butter
1 cup sugar
3 eggs
1 1/4 cup plain flour
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
2 pkgs. (6 oz. each) Sugar-Free Chocolate Chips
3/4 cup milk
1 cup raisins
1 cup chopped pecans

Process cookies to crumbs in food processor. Cream butter or margarine and eggs until creamy. Add processed cookies and flour sifted with baking powder. Add all other ingredients and mix well. Spread into a 13" x 10" baking pan. Bake 30 to 35 minutes at 350 degrees. Let cool.

Frosting:

3 tbsp. butter or margarine
2 cups sifted confectioners sugar or 2 tbsp. water (enough to make icing spread easily)
1 tsp. vanilla

Heat butter or margarine until browned light in color. Mix with confectioners sugar, water and vanilla. Frost and cut into bars.

Angelic Surprise:

1 Angel Food Cake Mix
1 pint cream
1/2 box Trefoils (crushed) or your favorite Girl Scout cookie
1 tbsp. powdered sugar

Bake cake according to directions. Whip cream with powdered sugar. Fold in crushed cookies. Split cake in two. Spread cream mixture on bottom layer and top layer. Sprinkle extra crushed cookies on top.

Trefoils Cheesecake Cup:

Yields 8 servings

1 box of Trefoils Girl Scout Cookies
Cheesecake pudding
12 oz. cream cheese
Strawberries
Chocolate syrup

Crush half box of Trefoils. Layer crushed cookies and cheesecake pudding mix in a cup and repeat layering of ingredients. Garnish with strawberries (or your favorite berries) and 2 full Trefoil cookies. Drizzle with chocolate syrup.

Brifield Sweet Potato Cookies:

2 cups steamed mashed sweet potatoes
1/4 cup brown sugar
4 1/4 cups white sugar
1 egg
1/4 cup butter
1 tablespoon milk
1 tablespoon vanilla flavoring
1/2 teaspoon nutmeg
2 cups Trefoils ground up (24 cookies)
1 cup Sweet Potato filling

In a mixing bowl, stir until all crumbs are moistened. Set aside. Spray cookie sheet with cooking oil. Drop 1 tablespoon of the cookie mix on sheet. Bake for 20-25 minutes in a 350° oven.

Shortbread Sandwiches:

1 quart sherbet, frozen yogurt or ice cream softened
Trefoils Cookies (2 per sandwich)
1 empty 6 oz. juice can

Fill juice can with softened sherbet, frozen yogurt or ice cream and refreeze. Remove the end of the juice can and push frozen sherbet, yogurt or ice cream out and slice into 1/4 inch rounds. Sandwich each slice between two Shortbread cookies. Store in freezer.

Banana Split Cake:

1 - 3 ounce package instant banana pudding
30 Trefoil Cookies
2 medium bananas, sliced
1 - 8 ounce container whipped topping
Chocolate chips

Mix pudding according to package directions. In a 2 quart casserole dish, layer half the Trefoils, half the bananas, half the pudding and half the whipped topping. Repeat layers. Refrigerate four hours. Before serving top with chocolate chips. Variations: Add pineapple or strawberry toppings when serving.

Cream Sherbet Pie:

36 Trefoil cookies
3 tablespoons butter or margarine, melted
1 pint vanilla ice cream, softened
1 pint raspberry sherbet
1/3 cup toasted coconut

Finely crush 22 cookies. Combine cookies with melted butter. Press on bottom of pie plate. Stand 14 cookies around the edge of plate, pressing into bottom crust. Spread vanilla ice cream over bottom of prepared crust, pressing into cookies along edge. Scoop raspberry sherbet into balls over vanilla ice cream layer. Freeze. Sprinkle with toasted coconut. Makes 8 servings.

Marbled Baby Cheesecakes:

24 Trefoil cookies
3/4 cup sugar
1 square semi-sweet chocolate, melted
2 - 8 ounce packages cream cheese
2 eggs
1 teaspoon vanilla
24 candy kisses

Preheat oven to 325 degrees. Using electric mixer, cream sugar and cream cheese until well-blended. Add eggs and vanilla and beat well. Transfer a third of the mixture to a bowl and stir in the chocolate. Put 1 Trefoil cookie in each of 24 paper cupcake liners. Alternating teaspoons of the vanilla and chocolate mixtures fill each cupcake liner about three-quarters full. Using a knife, gently swirl vanilla and chocolate mixtures together. Bake about 20 minutes or until mixture seems set. Cool. Top each mini cheesecake with an unwraped chocolate kiss. Makes 2 dozen.

Tropical Banana Split Pudding:

1 large package vanilla pudding
3 cups milk
3 medium bananas
1 box Trefoil cookies

Prepare pudding according to package directions. Line bottom of 2 quart casserole with the Shortbread cookies. Slice bananas lengthwise and lay on top of cookies. Cover with 1/3 of the pudding. Continue layering; ending with pudding. Garnish with additional cookies. Chill. Optional: Sprinkle coconut on top of banana layer.

Party Lemon Tarts:

1 box Trefoils cookies, ground fine in food processor

Spray oblong 9 x 12 pan with vegetable oil food spray. Spread crumbs in pan. Then spray crumbs heavily again with spray. Bake for 5 minutes at 350 degrees.

2 eggs
1 cup sugar
1 teaspoon baking powder
3 tablespoons lemon juice
3 tablespoons flour

Mix the filling ingredients and pour over hot crust. Bake 25 minutes at 350 degrees. Let cool and cut into diamond shapes with wet knife. Sprinkle with powdered sugar for decoration.

Secret Recipe version of Girl Scout Cookies Shortbread:

Serving: Makes 60 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (plus dough chill time)

1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for rolling)
1/8 teaspoon baking powder

1. In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.

Chocolate Peanut Butter Parfait:

Filling:

6 individual Souffle Dishes, buttered and lined with wax paper on all sides
8 oz. semi-sweet chocolate
4 tbsp. butter, softened
1/4 cup sugar
1/2 tsp. vanilla
2 boxes Tagalong cookies
2-1/2 cups whipping cream
2 tbsp. confectioners sugar
1/2 cup smooth peanut butter chocolate shavings for garnish (Smucker's peanut butter)

Melt chocolate with 2 tablespoons butter in top of double boiler. While chocolate is melting, prepare crust for parfait.

Place 1-1/2 boxes of Tagalong cookies in food processor and process until very finely ground. Divide mixture evenly between six prepared molds. Gently pat down the cookie mixture to form bottom crust of parfait.

Whip 1 cup whipping cream with 1/4 cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between six molds and tap down lightly.

Whip 1-1/2 cups whipping cream with confectioners sugar until soft peaks form. Mix peanut butter with two tablespoons butter until very smooth and creamy. Fold the two mixtures together and divide evenly between the six molds. Smooth the tops and tap lightly. Refrigerate at least 4 hours.

Remove from refrigerator at least 30 minutes before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate.

Tagalongs Shake:

Yields 2 servings

1/2 box of Tagalong Girl Scout Cookies
6 cups of vanilla ice cream
1 cup of milk
1 can of whipped cream

Mix cookies, ice cream and milk in blender. Blend until desired thickness. Serve in tall milkshake glass and top with whipped cream and garnish with crumbled cookies.

Dirt Pudding:

1/4 pound softened margarine
8 ounces softened cream cheese
1 cup powdered sugar
2 small boxes vanilla instant pudding
3 cups milk
1 8-ounce container whipped topping
1 box Tagalong cookies, frozen

Decorations:
Artificial flowers and Gummy Worms

Cream together margarine, cream cheese and powdered sugar. Blend milk with instant pudding. Add first mixture to pudding mixture. Stir in whipped topping. Crush cookies a few at a time in a blender. Sprinkle bottom of a bowl or flower pot with a layer of crushed cookies. Pour some of the pudding mixture on top. Repeat layers, ending with crushed cookie layer on top as dirt. If desired, decorate with the artificial flowers and gummy worm.

Pudding-Go-Round:

2 packages instant chocolate pudding mix
6 cups cold milk
Tagalongs
1/3 cup finely chopped peanuts
1 cup whipping cream

Line a 6-cup glass souffle dish with as many Tagalongs as will stand up side-by-side around the edge. Prepare chocolate pudding mixes, using cold milk, according to directions on package. Pour into cookie-lined bowl and chill. Meanwhile, whip cream until stiff and fold in chopped peanuts. Spreading thick layer on top of pudding. Keep refrigerated.

Fudgy Peanut Butter Balls:

1 1/2 boxes (24 cookies) Tagalongs
3 tablespoons butter or margarine, melted
2/3 cup salted peanuts, finely chopped

Place cookies in food processor or blender; process until fine crumbs. Combine crumbs and butter; mix until well blended. Roll mixture into 1-inch balls. Place peanuts in small narrow bowl. Roll each ball in peanuts, gently pressing peanuts into balls. Store in covered container in refrigerator until ready to serve. Makes 28.

Hurricane Patties:

1 cup chocolate or vanilla ice cream
4 Tagalong cookies
1/2 cup milk

Put ice cream and milk in blender. Blend together. Add cookies. Blend until smooth. Pour into a tall glass. Serve with a straw and a spoon. For additional servings simply multiply the recipe. Most blenders will only accommodate two servings at a time.

Cookies & Cream Parfaits:

1 envelope unflavored gelatin
1/4 cup cold water
2 cups vanilla ice cream, softened
1 cup whipping or heavy cream
22 Tagalong cookies
1 teaspoon vanilla extract

In small saucepan, sprinkle unflavored gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved (about 3 minutes). Remove from heat and let stand until lukewarm (about 1 minute). In blender or food processor, process ice cream, whipping cream, 10 cookies, and vanilla until blended. While processing, through feed cap, gradually add lukewarm gelatin mixture and process until blended. Let stand until mixture is slightly thickened, about 5 minutes. Meanwhile, coarsely crush remaining 12 cookies. In parfait glasses or dessert dishes, alternately layer gelatin mixture with crushed cookies; chill until set, about 2 hours. Garnish if desired, with whipping cream and additional cookies. Makes about 6 servings.

Dulce de Leche and Chocolate Delight:

non-stick baking spray
1 box Girl Scout Dulce de Leches
9 oz. paper cups
1 stick (4 oz.) unsalted butter
Optional: chocolate or caramel syrup, whipped
12 oz. semi-sweet chocolate chips
topping and Maraschino cherries for garnish
14 oz. can regular condensed milk

Break cookies into pieces. Lightly spray nonstick cooking spray into cups. Melt butter. Stir in semi-sweet chocolate until smooth. In a bowl, whisk together melted chocolate mix with condensed milk. Spoon a thin layer of chocolate into bottom of cup. Place a layer of broken cookies over layer of chocolate. Spoon another layer of chocolate mix over the cookies. Place another layer of cookies over layer of chocolate. Spoon another layer of chocolate mix over the cookies. Repeat process in each cup, then freeze until frozen solid (approx. 2 hrs.) Once frozen, gently tear off cups from dessert. Yields 7 servings.
Serving suggestions:
1. Drizzle stripes of chocolate or caramel onto dessert plate beforehand.
2. Add a dollop of whipped topping to dessert and place a cherry on top.

Sesame - Topped Broccoli

1 med. bunch broccoli (about 1 1/4 lb.)

2 tbsp. marg. or butter

1 tbsp. soy sauce

1/3 cup water

2 tsp. toasted sesame seeds

Cut broccoli in 2" pieces. In 10" skilliet over high heat, bring water, butter and soy sauce to boiling. Stir in broccoli. Reduce heat to low; cover and cook 10 min. Sprinkle with toasted sesame seed.

To toast sesame seed: Spread seed in jelly roll pan. Bake in 350* oven for 15 min. or until lightly brown.

~ From Aunt Carol and Aunt Mem

Arline's Cookie Recipe

1 cup butter or marg.

1 cup White Sugar

1 cup Brown Sugar

2 Eggs

1 Teaspoon Salt

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Vanilla

1 cup nut meats or 1 1/2 cups Cocoanut

2 Cups Rice Krispies

2 Cups Oatmeal

1 1/2 Cups Flour - measure unsifted

Drop by spoonfuls on greased baking sheet.
350*
12-15 minutes.

Mom's Tabbouleh Salad

3/4 cup fine grain bulgur wheat

3 cups finely minced fresh parsley

2-3 tomatoes, chopped

4-5 green onions, minced

15 fresh mint leaevs chopped or 1 tbsp. dried mint

Classic Lemon Vinaigrette Dressing

Instructions:

1) Rinse bulgur several times and cover with two or three times as much water. Set aside to soak.

2) The parsley should be relatively dry befort it is minced, and it must be chopped very fine. I merely soak the bunches briefly in lots of water and repeat the step as necessary, inspecting carefullyuntil the water is clear. Give each bunch a vigorous shake to remove excess water.

3) Squeeze water out of the bulgur wheat by handfuls and combine with parsley and remaining ingredients.

4) Pour in the lemon dressing and mix well. The dish is best when prepared one hour in advance so that the wheat and parsely can absorb the dressing, the onion flavor will intensify and unbalance the flavors if the Tabbouleh is more than 4-5 hours old.

5) Arabs frequently serve this salad on a platter with an accompanying small tray heaped with crisp inner leaves of romaine.

Dressing:

1/4 cup lemon juice

1/4 cup olive oil

salt

pinch of Mid Eastern Red Pepper (optional)

Combine all ingredients in a jar with a tight fitting lid, cover, and shake to blend.

Notes:

* Add 1/2 cup chopped cucumber and 1/2 cup chopped green bell pepper. * How to cook Bulgur Wheat: Rinse bulgur thoroughly in colander under cold water. Drain well; transfer to medium or large heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.

Elsalee's Version of Chicken Dilly

Cut up the chicken.
Arrange the pieces in a single layer, skin side up in a shallow baking dish.
Mix up the following sauce and pour it over the chicken:

1 can Campbell's mushroom soup
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dill seed
1 clove garlic put through press.

Cover and bake 1 hour at 350*.
Remove cover and let the top brown.
Serve with rice or baked potatoes.

Recipe Submissions....

Dear Friends & Family,

I encourage you to submit a recipe(s) to me by e-mail. You may e-mail me at honeybee1977@gmail.com

Here are the guidelines & suggestions for submitting a recipe for it to be published on the Recipes Through the Generations blog:

* Type the recipe out on Word using simple fonts like Times Roman or Arial

* Name of the recipe

* Name of the person contributing the recipe

* Name of the person who originated the recipe (if different from the submitter)

* The history of the recipe (Where did it come from and why is it special?)
Explain why you chose the particular recipe.
Include a brief story about the recipe's creator or a favorite family memory.
Did the recipe come from you, your Grandma, Aunt and Uncle, or Cousin?
Is the recipe a favorite during a particular holiday?
Ask your relatives for photos and memories surrounding a recipe.
Include memories of times spent cooking and/or eating together.

* A little description of the dish

* Is it an appetizer, soup, salad, entree, or dessert?

* Ingredients and quantities needed, in the order in which they appear in the directions

* Cooking directions (Don't leave out important info. like the cooking temperature!)

* Prep time and cooking time

* The number of people the recipe serves

* Any special cooking tips or advice (serving suggestions).
Add helpful kitchen tips, your opinions, your ideas for variations on the well-loved recipe.

* Include a photo, a short bio, or story of the family members originally known for the treasured recipes.

* If the family member is deceased, a few memory quotes about the individual and their recipe from the descendants makes a nice dedication.

* Include a typed out meaningful letter or card the family member best known for the recipe gave you.

* A scanned handwritten copy of the recipe.

* Include a scanned sketch/photograph of the recipe.

* Include pictures of your family members gathering around the table during the holiday and enjoying the recipe.

* If you cannot send me your recipe(s) via e-mail, please ask a friend/helper to type out the recipe for you and e-mail it.

About...

The Recipes Through the Generations blog has a large collection of delicious recipes from many sources. These recipes often evoke memories of favorite family get-togethers and memories of special family members. We often use family recipes to entertain guests during the holidays and celebrate special events such as graduations, weddings, and birthdays. There are many people in my family that love to cook or eat. (I don't particularly love cooking, but I love eating!)
My Grandma Elsalee (Lolly), my Great-Grandparents, and my Great Aunts loved to cook and shared their recipes with each other. And my Grandma Millie (my dad's mom) and my Sister-In-Laws love to cook/bake. My Grandma Lolly (My mom's mom) recorded her recipes, other family members' recipes, and her friends' recipes in a small reddish brown notebook. The recipes were hand-written on notebook paper or typed out on index cards by family, friends, and artsy colleagues of my Grandpa Reggie and Grandma Lolly. Other recipes were clipped from newspapers, magazines, and food boxes. The blog will include my Grandma Millie's recipes for cakes, cookies, frostings, meatloaf, Thanksgiving sweet potatoes, Passover matzah ball soup and latkes. I'll include family photos/a scanned copy of the hand-written recipes to compliment the recipes' authors. I'll also post photos of holiday and other family get-togethers on the site. The blog will include my friends' recipes and recipes I may find on the net. I'll provide links to favorite chefs, cooking/family recipe blogs, or cooking show websites. I decided to create this blog to make all these recipes easily accessible to everyone else in the extended family and to record family history. Check back often to see what's new on the site. My hope is that those who visit will enjoy cooking the recipes and possibly pass on the recipes through the generations. You may submit a favorite recipe of your own. And if you are brave and try out a recipe and you like it, please post a comment and let everyone know!
~ Deborah