Shortbread Vanilla Pudding
Yield: 3 cups
Private Chef and Food Blogger Nikki Miller-Ka shares Shortbread Vanilla Pudding And Caramel DeLites Scone recipes.
3 eggs, lightly beaten
2 cups milk or flavored creamer
1 sleeve Girl Scout Shortbread cookies
1 tsp. vanilla
2 T brown sugar, heaping
Soak the Girl Scout Shortbread cookies in 1 cup of the milk, until dissolved.
Allow milk to scald (heat to the point when tiny bubbles form around edges of pan) in a medium saucepan. Add cookie mixture and stir to prevent mixture from clumping on bottom edges of the pan.
Remove milk mixture from heat, mix about 2 tablespoons of scalded milk/cookie mixture into eggs using a spoon or whisk, then introduce eggs into milk mixture in a slow stream, stirring milk mixture constantly.
Immediately return pan to heat and stir gently until pudding thickens and coats the back of a spoon, another two or three minutes. Do not allow to boil. (If you find that you have cooked egg pieces in the custard, feel free to pass it through a fine-mesh sieve into a different bowl.
Remove pan from heat and stir in vanilla and brown sugar.
NOTE: To make parfait, reduce 1/2 cup pomegranate juice by half in a small saucepan. Add 1/2 cup raspberry jelly and let it melt. Remove pan from heat and cool to room temperature. Alternate pudding, jelly and cool whip in a glass. Garnish with crushed cookies and fresh raspberries. Serve.
Caramel DeLites Scones
4 cups self-rising flour
3 Tablespoons sugar
¾ cup cold butter
1 ½ cups refrigerated nondairy creamer or half-and-half cream 1 box of crushed Carmel deLites Girl Scout Cookies
½ cup flaked coconut
Additional sugar and egg yolk for top of scones – brushed before baking
Directions: In a bowl, combine the flour and sugar; cut in butter until crumbly. In a bowl, whisk 1 egg and creamer, add to dry ingredients just until moistened. Stir in the crushed Caramel deLites cookies.
Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into a long rectangle, cut into triangle wedges. Place on a greased baking sheet.
Mix remaining egg and 1 or 2 Tablespoons of creamer in a small bowl and brush over each scone wedge. Sprinkle with flaked coconut. Bake 450 degrees for 12-15 minutes or until golden brown.
*Adapted from 2013 Carolinas Peaks to Piedmont Girl Scout Cookie Recipe Contest winning recipe
Private chef/Food blogger/Food writer/Podcast host