Tuesday, February 25, 2014
Girl Scout Cookie Recipe: Honey Apple Shortbread Pudding
Cookie season is in full swing! Approximately 3.8 million boxes have hit the streets of southeast Texas, and over the weekend cookie booths opened up in front of businesses across our Council so cookie customers can make their Girl Scout Cookie purchases, support a local troop by buying #onemorebox or even restock their freezer because that one box of Thin Mints didn't last long in a house full of cookie fans. (We understand!)
But have you ever considered using Girl Scout Cookies to make a totally new treat? We invited Houston chefs to take on this challenge every year at our Just Desserts event, and it's an idea that's definitely caught on! GSUSA recently shared some favorite recipes they've run across using Girl Scout Cookies:
Thin Mint Crispy Treats
Samoa/Caramel deLite Popsicles
Dosidoes & Tagalong Bundt Cake
Trefoil/Shortbread Cake Pops
Below you'll find one of our favorites. Click "Read More" to find a recipe from our Just Desserts Cookbook using Shortbread Girl Scout Cookies!
Honey Apple Shortbread Pudding
Created by Jim Mills, The Houstonian Hotel, Club, and Spa
4 Granny Smith apples, peeled, cored, and cut into large pieces (about 2 ½ cups)
1 ½ Tbsp butter
3 Tbsp honey
1 cup heavy whipping cream
3 eggs, separated
¼ tsp. vanilla extract
12 Shortbread Girl Scout Cookies, broken
2 Tbsp sugar
1 Tbsp almonds, sliced blanched
2 Tbsp powdered sugar
Preheat oven to 350 degrees
Place a heavy skillet over medium heat to preheat. Add apples and 1 tablespoon butter. Reserve remaining butter for buttering molds. Add honey and cook until apples are soft and golden, about four minutes. Do not overcook, apples should not be mushy. Remove from the heat when done and cool slightly.
Meanwhile, combine in a mixing bowl the heavy cream, yolks, and whole eggs. Add vanilla and stir until thoroughly mixed.
Butter four ovenproof 8 oz. soup cans or ramekins. Add the cooled apples to the custard mixture, then stir in the pieces of Shortbread Girl Scout Cookies. Divide among the cups, filling them to within ¼ inch of the rim. Set them in a roasting pan or a casserole dish and add hot water until the cups are half immersed. Set in the oven and let cook 15 minutes until the tops are golden and the custard is set.
When the puddings are cooled, unmold onto a plate and refrigerate until serving.
To serve, place reserved egg whites in a mixing bowl and add a pinch of cream of tartar or salt. Preheat the oven broiler. Whip the whites either by hand or machine until beginning to peak, then add the sugar and beat until stiff and shiny. Transfer the puddings to a cookie sheet, then use the meringue to “ice” the puddings. Finally, sprinkle with almonds and powdered sugar and place under the broiler to toast lightly.
Serve on a plate and decorate with a cut strawberry, if desired. Serve immediately.