2015 Fork It Over Program

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over cider

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September 15, 2015 + 5:30 p.m.

@ Wyndridge Farm, Dallastown, PA

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September 15, 2015 Wyndridge Farm – Dallastown, PA

Event Agenda 5:30 p.m. ………………Tasting Begins/Silent Auction Opens 5:45 p.m. …………………………………………Welcome & Thank You 6:00 p.m. …………………………………….Brewery & Cidery Tours Last tour at 6:45 p.m.

7:15 p.m. …………………………………………………………………Remarks 7:30 p.m. ……….………………..….….Chef Awards Presentation Silent Auction Closes 7:45 p.m. ………..……………………..……..…………..……..……...Closing Committee Co-Chairs

Silent Auction Winners Posted

Thank you for your support!

350 Hale Ave., Harrisburg, PA 17104 | 1.800.692.7816 | general@gshpa.org | www.gshpa.org

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BOARD OFFICERS Veronica L. Longenecker, Chair of The Board – Lititz, PA Benetta M. Rapier, Vice Chair – Lititz, PA Betsy A. Keefer, Secretary – York, PA Chandra M. “Dolly” Lalvani, Treasurer – Harrisburg, PA MEMBERS-AT-LARGE Lynn M. Bachstein – Trucksville, PA Joanne M. Bankos – York, PA Karen D. Best – Lemoyne, PA Bonnie D. Burke – Danville, PA Peggy L. Chown, Jd – York, PA Leslie M. Collins – Scranton, PA Dr. Richard L. Frerichs – Millersville, PA Melinda C. Ghilardi, Esq. – Dunmore, PA Rogette N. Harris – Harrisburg, PA Antonio “Tony” Hernandez, Jr. – Lancaster, PA Elizabeth M. “Billie” Ingraham – Danville, PA Stacy M. Klann – Mechanicsburg, PA Deborah A. Kolsovsky – Scranton, PA Kathy W. Mccorkle – Mechanicsburg, PA Joan J. Mummert – New Oxford, PA Karen F. Snider – Mechanicsburg, PA Roberta L. “Robbie” Soltz, Ph.D. – Bloomsburg, PA Yvette L. Willson, Esq. – State College, PA 4 | Girl Scouts

Girl Scouts in the Heart of Pennsylvania is exceptionally grateful for the support of our generous sponsors of the 2015 Fork It Over event.

We would like to take this opportunity to say Thank You!

Gold Sponsors Collens Wagner Ream Printing Silver Sponsor Glatfelter Insurance Bronze Sponsor Gallery B Bob and Donna Pullo Green Sponsor Fulton Bank McConkey & Co. The Stewart Foundation York Traditions Bank Girl Scouts | 5

GSHPA thanks the generous businesses and individuals who gave donations for the 2015 Fork It Over Silent Auction Allegro Winery Allenberry Resort Inn and Playhouse Ashley Furniture Home Store Bailey Coach Brown’s Orchards & Farm Market Dreamwrights Youth & Family Theatre Dutch Apple Dinner Theater Foxchase Golf Club Fulton Theatre Gem Boutique George’s Hair Studio Betsy Keefer Left Bank Restaurant Logan’s View Wine Shop Mazza Vineyards - PA Renaissance Faire Pat McGrath Premier Designs Flora Poulos The Pullo Center at Penn State York Rainbow’s Comedy Playhouse Darlene Sellers Sight & Sound Theatres Strand Capitol Performing Arts Center Talus – A Therapeutic Salon Turkey Hill Experience York Little Theatre York Revolution Professional Baseball York Symphony Orchestra The Yorktowne Hotel 6 | Girl Scouts

A Special Thank You to the Fork It Over Planning Committee Co-Chairs

Joanne Bankos Peg Chown

Committee Members Lynne Dillard Deb Hess Betsy Keefer Pat McGrath Joan Mummert Cyndi Page Jean Ream

“Volunteers do not necessarily have the time; they just have the heart.”

– Elizabeth Andrew

Thank you to our judges: Robert J. Woods, Executive Director, United Way of York County Lori Burkholder, News Personality, WGAL News 8 Sue Gleiter, Food Writer, PennLive and The Patriot-News Jody Chelsa, Treasurer, York Young Professionals/ Office Manager, Downtown York

Marcia Hajduk, HACC Senior Professor of Hotel, Restaurant & Instituitional Management Girl Scouts | 7

The Accomac Inn and Accomac Catering & Events

www.accomacinn.com

www.accomacevents.com

Accomac Events is a full service off-premise caterer, event planning and production company. It is the sister company to the award winning Accomac Inn located in Wrightsville, Pa. Servicing Pennsylvania, Maryland, Virginia, and Washington, D.C., we specialize in weddings, corporate events, and social celebrations. As a premier social caterer, we bring our special attention and discriminating tastes to private and corporate events alike. If you expect the very best food, service, and site design, we are the caterer for you. We bring our culinary, event planning, production, and coordination skills together to ensure our clients will have an event to remember.

Derek Loperena Executive Catering Chef Derek has been employed by The Accomac since May of 2011 and became the Executive Catering Chef in November of 2012 over seeing the production, ordering, scheduling and execution of all Off-Site Weddings, Holiday Parties, Company Meetings and events for Accomac Events.

Prior to his current position, Derek was the Executive Chef for the The Restaurant Mazzi at the Inn at Leola Village for three and a half years overseeing the restaurant and on-site banquets. Derek is 29 years old and has worked in the culinary field for 13 years with no formal training from any culinary schools; however his introduction began at the Lancaster Career and Technology Center’s Culinary Arts program in Mount Joy as a senior at Hempfield High School.

8 | Girl Scouts

1 artisan French baguette 1/2 cup plus 1/4 cup olive oil, divided 1 large eggplant, peeled and small diced 1 medium yellow onion, diced small 1 rib celery, diced small

Thin Mint Eggplant Caponata

1 tablespoon tomato paste 1/2 cup crushed tomatoes 1/4 cup apple cider vinegar 1/4 cup chopped green olives 1/4 cup golden raisins 2 tablespoons capers 1/4 cup ground Thin Mint Girl Scout cookies 1/4 cup finely chopped basil 2 tablespoons pine nuts Salt and pepper to taste

Pre-heat oven to 350 degrees.

Slice baguette and lay on a sheet tray, drizzle with 1/4 cup of olive oil and season with salt and pepper. Bake in 350 degree oven for 4-5 minutes till golden brown.

Heat remaining oil over medium-high heat in large sauce pan, add onions and cook till almost golden brown, then add eggplant and celery. Season with salt and pepper. Reduce to medium heat and add tomato paste, crushed tomatoes and cider vinegar. Cook till almost evaporated; add olives, raisins, capers and thin mints and cook stirring occasionally, until thickened about 10 min. Remove from heat and add basil and pine nuts. Let cool to room temperature then top toasted baguettes and enjoy.

Girl Scouts | 9

Ladyfingers: yield 36 6 egg whites, large, room temperature 1 cup sugar, divided 6 egg yolks, large

Shortbread -Thin Mint Tiramisu

1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 cup ground Trefoils Girl Scout cookies

Tiramisu: Makes 12- 16 servings

1 pound mascarpone cheese

2 cups hot espresso

1 cup chilled heavy cream

1/2 cup plus 1 tablespoon sugar, divided

36 shortbread ladyfingers (recipe below)

3 tablespoons coffee liqueur

1 cup ground Thin Mint Girl Scout cookies

4 large eggs

for dusting

1/3 cups dry Marsala

Shortbread Ladyfinger Directions:

1. Preheat oven to 400 degrees.

2. Line two cookie sheets with baking parchment.

3. Fit large pastry bag with a plain 1/2 inch round tube.

4. Place egg whites in bowl of electric mixer and whip until soft peaks start to form.

5. Slowly add 3 tablespoons of the sugar and continue to beat until stiff and glossy.

6. Transfer to another bowl.

7. Add yolks to mixer bowl and stir in remaining sugar.

Directions continue on page 11.

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8. Whip until thick and very pale in color and remove bowl from stand.

9. Sift flour and baking powder together onto a sheet of wax paper.

10. Fold half the egg whites into the egg yolk mixture.

11. Fold in the flour and ground Trefoils Girl Scout cookies, and then fold in the remaining egg whites.

12. Transfer mixture to pastry bag and pipe out into 36 2� lengths, about 1 1/2� apart onto prepared baking sheet.

13. Bake for 8 minutes or until lightly browned.

Tiramisu Directions:

Stir together espresso, 1 tablespoon sugar and coffee liqueur in a shallow bowl until sugar dissolves. Cool.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.

Beat cream in a large bowl until it holds stiff peaks.

Fold mascarpone mixture into whipped cream gently but thoroughly.

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 2-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.

Spread remaining mascarpone filling on top and dust with ground Thin Mint Girl Scout cookies. Chill, covered, at least 6 hours.

Let tiramisu stand at room temperature 30 minutes before serving, then dust with more Thin Mint Girl Scout cookies.

Girl Scouts | 11

www.brownsorchards.com Brown’s Orchards and Farm Market is nestled among the rolling hills of Southern York County Pennsylvania, yet not far off the well-beaten path. Grown from humble beginnings as a roadside produce stand to a thriving business today, Brown’s is dedicated to producing quality products for friends and family from all over.

Brown’s Orchards & Farm Market is a place of comfort to visitors...a place where old friends meet, new friends are made, and memories are created daily. Our mission is to grow and market the finest quality fruits and other products, to serve our market customers with excellence and integrity, and to ensure the welfare of our employees. We are dedicated to community service, education concerning agriculture, stewardship of our land and maintaining our unique country ambience as a pleasure for all.

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Amand Coeyman Bakery Consultant at Orchard Bake Shoppe Amanda attended York College of PA, graduating with a BA in Fine Art in 1996. Amanda began working in food service at the age of 16 but has had a lifelong affinity for cooking, baking and trying new foods.

As soon as she figured out how to pull a chair up to the stove, she was there. Her adventurous nature took her to working on cars, in restaurants, libraries and corporate america as well as volunteering in art education, food pantries and with animals. All the while moving around with her husband as his career and their family grew. In 2009, Amanda decided to return to school for Baking and Pastry at Yorktowne Business Institute. After graduating with honors, Amanda was offered a teaching position there and went on to teach Catering, Menu Design, Restaurant Production, and Intro to Baking for Culinary and Baking and Pastry students. Amanda happily came to Brown’s as a Bakery Consultant to the wonderful Orchard Bake Shoppe.

Jessica Myers Kitchen Lead for the Brown’s Orchard Deli Jessica began her career in the food service industry at the age of 16. While growing up, she found her passion for food in watching her father and grandmother cook, and decided she would make a career out of it. In 2014, she graduated, with honors, from the Yorktowne Business Institute & School of Culinary Arts with an Associate’s in Specialized Technology of Culinary Arts. During her externship at the Blue Heron, she was offered a full-time position within the restaurant. Jess came to Brown’s in November of 2014, in search for a new and different beginning. She is now the Kitchen Lead for the Brown’s Orchard Deli.

Girl Scouts | 13

Nicole Salamon Bakery Lead at Orchard Bake Shoppe Nicole Salamon was born August 9, 1992. From the time she was small, she knew that being in the kitchen was where she wanted to be.

Nicole’s grandmother, being Hungarian, was a great cook and taught her a few things while growing up. Nicole frequently cooked dinner and baked goodies growing up. She knew from then on that she wanted to land a job doing what she loves, baking. After she graduated high school she attended Yorktowne Business Institute (YBI) for baking and pastry arts. After doing her internship at the student-run bakeshop, she graduated with a diploma and quickly landed a job at Browns Orchards in the bakery. She has been employed at Browns for almost three years and is now the bakery lead. Nicole loves to cook just as much as bake. It’s a great way to be creative and focus all her energy into creating something awesome. Baking is a stress reliever and in some ways can be very therapeutic.

Stacey Heaps Deli & Catering Manager at Brown’s Orchards and Farm Market At the age of 16, Stacey Heaps began her career as a line cook at a small restaurant in Northern Maryland. Over the next decade her passion for the food and restaurant industry grew and led her to a management position at that restaurant. In 1995, Stacey purchased Country Roads Deli where she had the opportunity to not only expand her culinary talents into menu design and catering, but oversee all aspects of running a successful business. After 18 years as a business owner, Stacey sold her Deli to spend more time with her two young boys and become the Deli Manager at Brown’s Orchards.

Stacey has a knack for making something good, extraordinary. She has expanded the offerings at Brown’s Deli to the delight of many customers. Stacey continues to challenge herself and her staff to make Brown’s Deli the best in York County!

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Bread Pudding 1 Loaf Day Old Bread 8oz Rough Chopped Samoas Girl Scout cookies ½ cup (4oz) Butter, Melted Custard: Serves 10 8 Eggs 1 cup Brown Sugar 2 tsp Kosher Salt

Samoa Pumpkin Bread Pudding

1 tbsp. Vanilla Extract 2 cups Whole Milk 1 ½ cups Heavy Cream 1 ½ cups Canned Pumpkin ½ tsp Ground Cinnamon ¼ tsp Ground Nutmeg 8oz Dessicated Coconut

(unsweetened, ground coconut)

2 oz bittersweet chocolate, grated Bread Pudding Directions:

Brush both sides of each slice of bread with melted butter. Place on baking sheet and toast lightly, turning once so that both sides are toasted evenly. Cool bread and chop into large cubes.

Place cubes into buttered 10x12x2” baking pan. Sprinkle chopped Samoas Girl Scout cookies evenly over cubed bread.

Custard Directions:

Wisk custard ingredients until well blended. Pour over cubed bread/ Samoas Girl Scout cookie mixture. Cover and set in refrigerator for at least one hour. Remove from refrigerator and top with dessicated coconut. Bake at 350F for about one hour or until set. Remove from oven and top with bittersweet chocolate. Serve warm.

Girl Scouts | 15

Savannah Smiles Cream Puffs Lemon Pate a choux ([pah ta shoo] means a light pastry dough)

8 tbsp. butter (1 stick) 1 cup Water 1 tsp lemon zest 2/3 cup flour 1/3 cup Savannah Smiles Girl Scout Cookies 1/2 tsp Salt 4 Eggs

Lemon Filling:

1/2 cup lemon juice

3 lemons

1/8 tsp salt

1 1/2cups sugar

2cups heavy cream

8 tbsp. butter (1 stick)

2tsp cardamom

4 lg eggs

8 oz. white chocolate

Directions continue on page 17.

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Lemon Pate a choux Directions:

Mix all ingredients. Place butter and water in saucepan over medium heat, bring to boil. Remove from heat and add flour, cookies and salt.

Return to medium heat and stir until a ball of dough forms. Remove and transfer to mixing bowl.

With paddle attachment beat dough and let the steam escape the bowl until it has cooled a bit. Slowly add eggs, one at a time until smooth dough results. Transfer to pastry bag with wide tip and pipe desired size for cream puffs. Pat tops with water and then bake at 400 degrees Fahrenheit until golden and puffy.

Lemon Filling Directions:

Zest lemons. Pulse lemon zest with sugar in a food processor until combined.

Place cream butter in mixer, then add lemon sugar mixture to butter and mix. Add eggs one at a time. Add lemon juice and salt. Mix together.

Transfer to saucepan and cook over low heat until mixture is thick and coats the back of a spoon (nappe). Strain the curd. Cool completely.

In the meantime, beat heavy cream in mixer until stiff peaks. Add in cardamom (enough just to lightly taste). Fold in some of the lemon curd gently. Once incorporated, refrigerate until ready to use.

When ready to use, fill pastry bag or scoop into cream puff shells.

Drizzle with a bit of white chocolate for the finish.

Girl Scouts | 17

Trefoil Flatbread with Fig Mascarpone & Pancetta Trefoil Flatbread

Fig Mascarpone Spread

9oz Crushed Trefoils Girl Scout cookies

6.4oz Mascarpone Cheese

1 ¼ cup Bread Flour

2 tsp dried tarragon

½ tsp Kosher Salt

1/4 tsp minced garlic

1 tsp Instant Yeast

3-4 dried figs, finely chopped

¾ cup Water

1/4 tsp kosher salt

Olive oil

1/4 tsp crushed black pepper

Trefoil Flatbread

Place crushed trefoil cookies, bread flour, salt, and yeast in the bowl of a standard mixer. Use the paddle attachment to blend. Add water and start at low speed--mix for one minute until combined. Raise speed to medium and continue mixing another 4-6 minutes.

Place dough on a lightly oiled (olive oil) cookie sheet. Cover with plastic wrap and let sit at room temperature for one hour or until dough has doubled in size. After dough has risen, use your fingertips to lightly press dough into an even layer covering the cookie sheet. Bake at 425F for about 8-12 minutes or until edges are lightly browned and the center is thoroughly cooked. Remove from oven and cool completely. Slice into 36 pieces.

Fig Mascarpone Spread

While the dough is mixing, place all ingredients in a bowl and mix together thoroughly. Set aside.

4oz Pancetta, sautéed to crispy and fat is rendered. Drain and chop finely.

About 20 Trefoils Girl Scout cookies, crushed To assemble, spread each piece of Trefoils Girl Scout cookies flatbread with a Fig Mascarpone mixture, top with crushed Trefoils Girl Scout cookies, then pancetta. Garnish with a thinly sliced sliver of fig and a fresh leaf of tarragon, if desired. Makes 36 pieces.

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5 oz. semi-sweet chocolate 1 tbsp. unsalted butter 2 tbsp. coffee 3 eggs, separated 1 cup heavy cream 2 tbsp. granulated sugar ½ pack Trefoils Girl Scout cookies,

Trefoil Chocolate Peach Parfait

crumbled 2 fresh peaches, peeled and diced Serves 6

Chocolate Mousse Directions:

1. Melt together the chocolate, butter, and coffee over a double boiler; keep warm and set aside.

2. Separate the eggs. Whip the egg whites to stiff peaks; keep cold and set aside.

3. Whip the heavy cream; keep cold and set aside.

4. Combine the egg yolks and sugar in a bowl and place over a double boiler to melt the sugar: whisking vigorously and using caution to not scramble the eggs.

5. Starting with the egg yolks, gradually fold in the melted chocolate mixture, then the whipped egg whites, and finally the whipped cream.

6. Refrigerate for at least 30 minutes until the mousse is stiff.

Parfait Directions:

1. Start with a layer of chocolate mousse, then a layer of the Trefoils Girl Scout cookie crumbs, and finally a layer of the diced peaches.

2. Alternate layers until cup is full. Top with Trefoils Girl Scout cookie crumbs and garnish with a peach slice.

Girl Scouts | 19

1 tbsp. lime juice 2 tsp finely chopped fresh jalape単o pepper 1/2 cup citrus preserves 1 pound (26/30 count) shrimp peeled and deveined 2 egg whites 2 tbsp. flour

Baked Samoas/ Coconut Shrimp

2 c flaked coconut 1 box Girl Scout Samoas cookies Serves 6-8

1. Combined lime juice, jalape単o peppers, and citrus preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.

2. Preheat oven to 400 degrees and line cookie sheet with parchment paper.

3. In a small bowl beat egg whites until soft peaks form.

4. Place Girl Scout Samoas cookies in food processor and grind. Stir in coconut, remove to plate.

5. Place flour on a separate plate.

6. Hold shrimp by the tail and dip and coat the shrimp with flour.

Next, dip the shrimp in the egg whites and finally in the Girl Scout Samoas cookies/coconut mix, coating well.

7. Place shrimp on cookie sheet and bake 15-17 minutes or until golden brown. Make sure to turn shrimp once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

8. Serve with citrus dipping sauce.

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3 cups flour Pinch Kosher salt 1 tbsp. granulated sugar 1 tbsp. baking powder ½ cup unsalted butter ¾ cup milk ½ sleeve Rah-Rah Raisins Girl Scout cookies, crumbled

Rah-Rah Raisin Pulled Pork Biscuit

Your favorite Pulled Pork Recipe

Biscuit Directions:

1. Sift the dry ingredients together, making sure they are blended.

2. With pastry blender or 2 knives, cut in the butter. The mixture should look mealy; do not overmix.

3. Add the milk and cookies and stir, combining only until the mixture holds together.

4. Transfer the dough to a lightly floured work surface; knead until it forms a ball, approximately five or six kneadings.

5. Roll out the dough to a thickness of ½ inch. Cut with floured cutter and place the biscuits on a parchment lined, cookie sheet.

6. Bake at 425 degrees until the tops are light brown, the sides almost white and the interiors still moist, approximately 10 to 12 minutes. Internal heat will continue to cook the biscuits after they are removed from the oven.

7. Remove the biscuits to a wire rack to cool.

Assembling the Sandwich:

Cut the biscuits in half and place a few spoonfuls of your favorite pulled pork recipe on one half, then top with your favorite condiments (if desired).

Girl Scouts | 21

www.jwrpa.com Two fantastic restaurants and a banquet space all at one great location. Our Four Seasons Dining Room, a timbered structure that extends from our warehouse and is enclosed on three sides with glass, has a breathtaking view of the River at one of its widest points.

Our recent addition, an awning to the front of this space allows for seating outdoors yet protected from the elements year round. Our outdoor Pizza Patio restaurant is open from May through September serving up our delicious wood-fired pizza are not to be missed.

Finally, our 2nd floor banquet space with access to the roof top deck and bridal suite to make your wedding day just “Wright�.

At John Wright Restaurant, we always do our best to provide the freshest ingredients possible. We take pride in the quality of our food by purchasing from local farmers. Our personal relationships with our farmers, ensures that our products are not processed or pre-made. We strive to provide a unique dining experience with exceptional service.

Jim Switzenberg Jim Switzenberg joined John Wright Restaurant in 2011 to oversee the expansion and the remodeling of the facility. Jim was the Senior Culinary Instructor at Harrisburg Area Community College and as a Certified Executive Chef has run restaurants in New York City, Los Angeles, and Houston. A graduate of The Culinary Institute of America, he also has taken and taught classes in Italy and Spain. Jim is a big advocate of fresh, local food and has been involved with the Slow Food Movement.

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Salmon: Serves 4 ¼ cup- Toasted Hazelnuts 6- Trefoils Girl Scout Cookies

Hazelnut Trefoils Salmon with Blackberry Bourbon Sauce

4- (6oz) skinless salmon fillet 1 egg- egg white Salt & Pepper

Blackberry Bourbon Sauce 1 Tbsp. Olive Oil

¼ cup Blackberry Bourbon

¼ cup Minced Shallots

¼ cup white wine

1 ½ Tbsp. Minced Garlic

¼ cup Heavy Cream

1 cup Fresh Black Berries

Salt & Pepper to taste

Salmon Directions:

1. Grind hazelnuts & Trefoils Girl Scout cookies into breadcrumb size powder.

2. Brush each salmon fillet with egg whites, season with salt and pepper and coat with crumbs.

3. Bake in 400 degree oven for 6-8 minutes until almost fully cooked- should still be pink in center.

4. Serve with sauce.

Blackberry Bourbon Sauce Directions:

1. Sauté shallots & garlic in olive oil until soft.

2. Add blackberries & bourbon. Cook 4-5 minutes until berries are soft.

3. Add wine & reduce an additional 4 minutes.

4. Add cream & blend until smooth. Strain to remove seeds.

Girl Scouts | 23

1 ¼ cups sugar 2 tbsp. butter 5¼ cups heavy cream, divided

Samoas Mousse Cup

12 oz. coconut shavings 27 oz. milk chocolate, divided 2 boxes Samoas Girl Scout cookies, divided 7 egg yolks, well mixed 4 Gelatin Sheets or 3 envelopes unflavored gelatin (dissolve following manufactures directions)

Makes 20 Servings

Caramel Sauce Directions:

Place 1 ¼ cups sugar in heavy saucepan. Turn heat to medium high.

Cook until sugar begins to turn caramel color. Stir in 2 tbsp. butter, then stir in ¼ cup cream.

Toasted Coconut Directions:

Place most of the shave coconut on a parchment lined sheet tray (save a small amount for garnish). Bake in 350 degrees Fahrenheit oven for 3 minutes or until golden brown. Cool.

Melted Chocolate Disc Directions:

1. Melt 12 oz. milk chocolate in double-boiler.

2. Spread onto sheet tray lined with Silpat nonstick baking mat or parchment. Refrigerate until firm.

3. Cut out 20 round discs to fit into middle of each cup.

Directions continue on page 25.

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Chocolate Caramel Bavarian Mousse Directions:

1. Whip 4 cups of heavy cream to soft peaks and set aside.

2. Melt 15 oz. milk chocolate in double-boiler and set aside.

3. Heat remaining 1 cup of heavy cream on low heat! DO NOT ALLOW TO BOIL 4. Place ½ cup sugar in a heavy-bottomed sauce pan over medium heat until it melts and turns a deep amber color about 350 degrees Fahrenheit. Carefully stir in heated heavy cream.

5. Combine 7 egg yolks with caramel sauce. Return to heat and cook till 160 degrees Fahrenheit. Transfer to mixer with whisk attachment and whip till cool.

6. Dissolve gelatin in cold water, squeeze out excess water, melt, and add to mixture.

7. Add caramel to melted chocolate quickly stirring with a whisk.

8. Gently fold in whipped cream.

9. Place into a piping bag/container.

Assembling Somoas Mousse Cups:

1. Grind 1 box Samoas Girl Scout cookies in food processor to make cookie crust.

2. Divide Samoas Girl Scout cookie crumbs among 20 individual serving cups and press lightly.

3. Pipe one half of the mousse among the 20 individual serving cups.

Place chocolate disc on top, repeat with remaining mousse.

4. Combine caramel sauce with toasted coconut and divide among cups.

5. Cut 10 Samoas Girl Scout cookies in half. Garnish each cup with a cookie half and remaining toasted coconut shavings.

Girl Scouts | 25

www.mezzoatthemarket.com Mezzogiorno started out as a small stand in the Central Market in downtown York, PA about 8 years ago. Purchased by current owner and chef, Tim Spangler on March 15, 2010, it has turned into a successful casual Italian Cuisine restaurant, with both table and counter seating for about 60 patrons. With daily specials and our regular menu Mezzogiorno has an eclectic fare. With a crowd of regulars, that continues to grow, Mezzogiorno is now a successful restaurant in downtown York.

Mezzogiorno is open 6 days a week 7 AM to 2PM. It is closed on Mondays. The restaurant serves breakfast and lunch Tuesday through Saturday and breakfast all day on Sunday. Three of these six days, Central Market is also open (Tues., Thurs., & Sat.).

Tim Spangler Owner/Chef Tim Spangler is a graduate of York Catholic High School (’81) & Graduate of East Stroudsburg University (’86) with B.A. in Speech Communication Studies. He has over 30 years foodservice experience, spending 9 years in the Poconos working in resorts, hotels, restaurants & pubs.

Tim has served as executive chef in both University of Maryland Medical Center & Mercy Hospital in Baltimore with foodservice contract companies, and was the Executive Chef at the Hershey Company Corporate Headquarters before taking over at Mezzogiorno. He has extensive catering background working for approximately 9 years full and part time at Wickey’s Caterers as well as self-employed as Spangler Catering. Tim is currently in his 6th year of ownership at Mezzogiorno and continuing his presence at the Santander Stadium as a 3rd party vendor and the Mezzogiorno Picnic Pavilion.

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Stuffed Samoa Coconut Beef Satays 1 lb. marinated, grilled and thinly sliced

Caramel Chocolate BBQ Sauce

Flank steak ( medium rare)

½ cup ketchup

Approximately 1 cup toasted coconut

1 tbsp. chocolate syrup

Fresh chopped parsley

2 tbsp. caramel sauce

Small skewers or toothpicks

1 tbsp. brown sugar

Stuffing

2 tbsp. hot sauce (Texas Pete or crystal )

½ cup panko bread crumbs

2 tbsp. honey

1 egg

1 tbsp. Cajun seasoning

2 tbsp. honey

1 tsp liquid smoke

1 tsp black pepper

1 tsp black pepper (if needed for a more

5-6 chopped Samoas Girl Scout cookies

spicy taste)

Water as needed

Preheat oven to 375.

Combine all stuffing ingredients. Stuffing should have a sticky consistency where a small amount will stick together when pressed and rolled in your hands into a small ball. Add water a tbsp. at a time to get right consistency.

Combine all sauce ingredients to make caramel chocolate BBQ sauce. Set to the side.

Using a ½ ounce scoop or 1 tbsp. balls, portion stuffing into small balls. Wrap 1 slice of beef around each stuffing ball and gently push a skewer through each one to hold them together. Place on lightly oil sprayed sheet pan. Bake in a 375 degree oven for approximately 8-10 minutes. Right out of the oven roll the satays in toasted coconut. Arrange on a plate and drizzle with BBQ sauce, garnish with parsley and serve! Makes about 12 pieces.

Girl Scouts | 27

Samoas Strawberries 12 Samoas Girl Scout cookies Approximately 1 cup chocolate chips 12 strawberries Approximately 1 cup toasted coconut ½ cup caramel sauce

Lay out Samoa cookies on a large plate or cookie sheet. Melt chocolate on low heat in a double boiler (sauce pan of water that will hold mixing bowl of chocolate chips).

Clean strawberries and make a flat cut on top when removing stem so strawberry will sit flat pointed end up. When chocolate is melted and still warm, dip strawberries in melted chocolate with a fork and let excess chocolate drip off; roll in toasted coconut. Place strawberry upside down on flat side on top of Samoa cookies. Let stand until chocolate hardens.

Drizzle with caramel sauce and serve! Makes 1 dozen

28 | Girl Scouts

www.yorktowne.com        Grill The OffCenter combines culinary fervor with splash and sophis   relaxed atmosphere. Dine with us for breakfast, tication in a casual,  lunch, or dinner - or stop by for happy hour and First Friday specials.   Our culinary team uses the freshest ingredients to prepare exception   al dishes, featuring a seasonal array of seafood, poultry, soup, salad,  and pasta choices - with   a rotating selection of delicious entrees,   handcrafted desserts, and refreshing beverages including local and   imported beers.    Open Monday through Sunday  6:30 AM until Midnight   717-815-2111 For Reservations:  

Derek Myers   Executive Chef  

Derek Myers graduated from Baltimore International College in 1999   with an Associate of Applied Science Degree. He started working at  the Yorktowne in 1998 completing his externship for culinary school.  Derek started in the pantry   and then moved to the hot line a year later.  

 Derek left the Yorktowne in the Fall of 1999 and took a baking job at  Brown’s Orchard. He returned to the Yorktowne in January of 2000     as the Banquet Chef, then was named the Executive SousChef.

In  the summer of 2011, Derek became the Executive Chef at the Hotel.   

  



Girl Scouts | 29

Tagalong Ice Cream 3 cups heavy cream ¾ cup plus 2TBS granulated sugar 2 tsp vanilla extract 6 Tagalong Cookies, crushed

Scald the cream. Remove from heat and add the sugar, stirring until dissolved. Allow the cream to cool and add the vanilla. Cover and refrigerate overnight.

Put mixture into ice cream freezer following manufacturer’s instructions. When almost frozen, remove from the freezer and stir in cookies. Place in an airtight container and freeze until hard.

Trefoil Sesame Chicken Makes 4 -6 servings.

1 pound boneless, skinless chicken breast

1 sleeve Trefoils Girl Scout cookies, crushed

2TBS sesame oil

Oil to fry

2TBS sweet chili sauce

4TBS honey

1TBS soy sauce

Sesame seeds (optional)

Cut the chicken into ½ inch strips. Set aside. Whisk sesame oil, chili sauce and soy sauce in a bowl. Pour over chicken and marinate in the refrigerator at least 3 hours (best if done overnight).

Remove chicken from the marinade and discard marinade. Roll chicken in the crushed Trefoils Girl Scout cookies. Heat oil to 350 degree in heavy fry pan, filling to a depth of 1 inch. Add chicken pieces in batches, and fry till golden brown. Drain. Hold cooked chicken in 350 degree oven to insure it reaches a temperature of 165 degrees. Drizzle honey over chicken and sprinkle with sesame seeds if desired.

30 | Girl Scouts

55 North Main St, Red Lion Open Weds - Sat 8:00 am - 3:00 pm, Sun 8:00 am - 1:00 pm Walk-Ins welcome, Reservations required for Afternoon Tea

717-332-7427 www.redbrickabkery.com The Red Brick Bakery opened on February 19th 2005 with a bang.

The popularity of the bakery has continued with customers coming in for breakfast, lunch, afternoon tea and baked goods. In August of 2010 Chef Dani started selling scones and tea online. In September of 2011 she opened a stand at York Central Market. In October of 2012 Chef Dani hired a full time assistant Chef Emilee Eckert. She has also added special events, including a gourmet 4 course Chef’s Table Dinner that are now served twice a month.

If you don’t get a chance to come to the Red Lion location, you can get Chef Dani’s baked goods online at www.sconestogo.com or stop by the Red Brick Bakery stand at Central Market in downtown York.

Dani Sanders Owner/Chef Chef Danielle Sanders started her culinary career in 2000 by cooking breakfasts and taking care of guests at the Red Lion Bed & Breakfast. With a desire to expand her creativity and knowledge of food, she decided to enroll in Yorktowne Business Institue’s School of Culinary Arts. Upon graduation, she was offered a position as a culinary arts instructor and stayed on staff for 4 years teaching various culinary and baking classes. During that time, she also started hosting tea parties at the B&B as a unique way to market it to the local area. Through referrals and word of mouth her tea party mailing list grew. Soon more kitchen and seating space was needed and so she opened The Red Brick Bakery & Tea Room. Since 2005, she has been at that location serving up delicious treats and creating warm memories to all who stop by.

Girl Scouts | 31

Trefoil Cookie Crust 2 cups crushed Trefoils Girl Scout cookies (in food processor) 1/4 cup flake coconut 1/4 cup granulated sugar 6 Tbsp. melted butter Pinch of salt

Caramel Coconut Cheesecake

Cheesecake Batter: Serves 16 3 lb. cream cheese, softened 1 1/2 cups sugar 1 1/2 tsp vanilla 6 eggs 1 box Samoas Girl Scout cookies, finely chopped

Trefoil Cookie Crust Directions:

Preheat oven to 350 degrees. Mix together crust ingredients. Firmly press crumb mixture into bottom of a parchment lined 10” springform pan. Bake AT 350 degrees for 12-14 minutes or until crust is fragrant and edges are golden. Let cool completely on a wire rack. Note: Wrap springform pan completely up the sides in double layer of foil (to make sure water does not leak into cheesecake when placed in water bath).

Cheesecake Batte Directions:

Beat cream cheese, sugar, ans vanilla with mixer until smooth. Add eggs and beat until just blended. Stir in chopped Samoas Girl Scout cookies.

Pour finished batter over baked crust. Fill a 12” round baking pan with 1” water bath and place filled 10” cheesecake pan inside. Bake in 350 degree oven in the water bath for about 1 hour. Cheesecake is done when it is slightly puffed around edge and almost set in center (not completely firm set). Remove from oven and water bath and let cool on counter until it is room temp. Freeze in pan overnight, then remove from pan.

Garnish with caramel sauce, chocolate sauce and toasted coconut.

32 | Girl Scouts

Savannah Smiles Stuffed Salmon Stuffed Salmon 1 (2-pound) center-cut boneless, skinless salmon fillet 3/4 cup ricotta cheese zest of 2 lemons 1 box of Savannah Smiles Girl Scout cookies, pulsed in food processor until like bread

1 sleeve Savannah Smiles Girl Scout cookies, crumbled and lightly toasted for garnish Lemon Sauce (recipe below) Lemon Sauce: Yields approx. 2/3 cup 1 1/2 tablespoons butter 1 1/2 teaspoons cornstarch

2 tsp. minced garlic

1/2 cup cold water

1 egg

1/3 cup fresh lemon juice

Salt & pepper to taste

Pinch of cayenne (optional)

1 Tbsp. butter

Lemon zest (optional)

6 oz. fresh spinach

salt & pepper to taste

2 Tbsp. olive oil

Preheat the oven to 450°F. To prep salmon: lay onto on a buttered sheet tray, butterfly fillet through the center, without cutting all the way through, so that it lays open flat in one large piece like a book. In bowl combine ricotta, lemon zest, savannah smile crumbs, garlic, egg and salt & pepper. In saucepan, sauté spinach in 1 Tbsp. butter until wilted. Drain cooked spinach, chop and add to bowl with ricotta mixture. Combine mixture and spread onto fillet leaving a 1/2” border around the edge. Starting on a long side, roll up gently and tie snugly with cooking twine at 2” intervals. Brush outside of salmon with olive oil and season lightly with salt and pepper. Roast until salmon is just cooked through, about 20 minutes. Let rest for 5 minutes, then carefully transfer to a serving platter, remove and discard the twine and serve topped with lemon sauce and toasted Savannah Smiles cookie crumbs. Use lightly toasted crumbs to garnish.

Lemon Sauce Directions:

In small saucepan, melt butter over medium high heat, remove from heat when melted. Combine cornstarch with water and stir into butter. Add lemon juice and return to heat. Bring sauce to a boil over medium heat stirring constantly.

Cook, stirring, until sauce thickens and turns clear. Serve warm over salmon.

Girl Scouts | 33

Juliette Gordon Low Society Members The Juliette Gordon Low Society recognizes the following list of Girl Scout alumni and friends who have made a commitment to the future of Girl Scouts in the Heart of Pennsylvania through their estate plans or with life income gift arrangements.

Through their commitment and vision, this group of forward-thinking individuals demonstrates a philanthropic expression of faith and confidence that enables the Girl Scouts in the Heart of Pennsylvania to fulfill its vital mission of growing girls of courage, confidence and character to make the world a better place.

Mrs. Helen Adams

Ms. Katherine Didier*

Mr. and Mrs. Louis Appell

Ms. Betsy Dolan

Dr. John Atkins, MD

Ms. Judith Doviak

Ms. Diane Auchter

Ms. Polly C. Ehrgood

Mrs. Joanne Bankos

Mr. S. Forry Eisenhart, Jr.

Ms. Jacqueline Barnett

Ms. Ruth Fair*

Mrs. Vivian Beaston

Mr. Anthony Fischer

Ms. Susan Beittel

Ms. Peggy Fisher*

Ms. Ethel Bergdoll

Ms. Martha M. Foreman*

Ms. Karen Best

Ms. Rhoda Franklin*

Mr. and Mrs. Ray Blosser

Dr. Carol Freer

Ms. Beth Anne Bodtorf

Mrs. Kristine Frey

Mrs. Susan Brandt Shetter

Ms. Natalie Froehlich*

Ms. Florence Brown*

Mrs. Constance Gehman

Mrs. Martha Brown

Ms. Jeanne Gordon*

Dr. Nancy Bryant

Ms. Whyona Graver*

Ms. Sally Bures

Mrs. Jane Grim

Ms. Betty Jean Cannon*

Mrs. Carolyn Hager

Ms. Shirley Covert

Mrs. Sara Hannigan

Ms. Marilyn L. Crawford*

Mrs. Susan Havey

Mrs. Kate Crowley

Ms. Dorothy Heisey*

Mrs. Linda Davis

Ms. Shirley Heisey

Mr. George C. Delp

Mrs. Shirley A. Herbert

34 | Girl Scouts

Ms. Alice Wagner Hostetter*

Mrs. Frances Randall

Mr. and Mrs. David Houck

Mrs. Jane Ransom

Mrs. Jean Hull*

Ms. Clara Reinheimer*

Ms. Dorothy Jennings*

Dr. and Mrs. Wilhelm Reuning

Mrs. Frieda Jones

Ms. Nancy Richardson*

Ms. Kyle Kauffman

Mr. Charles A. Robertson*

Mrs. Marilyn Kauffman

Ms. Karen G. Roethlein*

Ms. Betsy Keefer

Mr. and Mrs. Donald Ruth

Mr. and Mrs. Robert Kessler

Ms. Treva K. Sanders*

Ms. Kimberly Knisely

Ms. Althea Schildknecht*

Mrs. Patricia Kotchek

Mrs. Mildred J. Sheatler

Mrs. Marguerite Leahy

Mr. and Mrs. Frederick Shetter

Mr. Carlos and Mrs. Georgiana Leffler*

Ms. Zelda Shutt*

Ms. Diana Lentz

Ms. Anne Shuey

Ms. Gwen Loose

Ms. Fran Skory

Mrs. Dorothy Lyet

Mrs. Josephine Smith*

Mrs. Barbara Mable

Mr. Joseph and Mrs. Yvonne Smith

Ms. Gilda Markoski*

Mrs. Mavis I. Stapleford

Dr. David Maneval

Mr. and Mrs. James Stefl

Ms. Marie Maugans*

Mrs. Milicent Treat

Dr. Martha Meadows

Mrs. Beth Anne Tyson

Ms. Linda F. Miller

Mrs. Rosalyn Ward

Mr. Milton K. and Mrs. Lois T.

Ms. Gwendolyn Ward

Ms. L. Sue Morrison

Mr. John Ward*

Mrs. Joan Mummert

Mrs. Carolyn Warman

Ms. Doris E. Myers

Ms. Diana E. Weaver

Mrs. Marianne Nolt

Ms. Laura K. Weber

Mrs. Edith O’Hara*

Ms. Doris E. White

Mrs. Josephine Pederson*

Ms. Marie L. Williams

Mr. John and Mrs. Candy Poklembo

Mrs. Cornelia Wolf

Mrs. Flora Poulos

Mr. Jay Zarfos*

Ms. Anna Pryor*

Ms. Martha Zeller

Ms. Florence Pyle*

*deceased Girl Scouts | 35

Circle of Friends Members d

s

C

ir c

le o f F rie n

By joining the Circle of Friends, individuals who make annual gifts totaling $1,000 or more become a part of a select group of leadership donors who are deeply committed to helping today’s girls become tomorrow’s leaders.

We thank the following members of the Circle of Friends for their generosity.

Bridge to the Future Society: Individuals who contribute an annual gift of $2,500 or more.

Silver Sponsors: Individuals who contribute an annual gift of $1,000 - $2,499.

Mrs. Joanne Bankos Ms. Mimi Barash Coppersmith Ms. Katherine Bishop Ms. Amy DeShong Ms. E. Louise Hepschmidt Mr. and Mrs. William Hoffmann Mr. and Mrs. Paul John Mrs. Jane Ransom Mrs. Natalie Smith

Mr. & Mrs. James Apple Ms. Virginia Banks Mrs. E. Lee Beard Ms. Karen Best Ms. Debra Bowman Mr. Michael Breslin Mr. Thomas Brown Mr. and Mrs. Thomas Brown Mrs. Catherine Bush Mrs. Kate Crowley Mrs. Linda Davis William E.C. & Mary Dearden Ms. Joy Dougherty Ms. Tiffany Gibbons Ms. Virginia Goodrich Mrs. Sara Hannigan Mr. Daniel Hawbaker Ms. Joan Henderson Mr. Norman Hoffer Mrs. Dolly Lalvani Ms. Bernadette Lear Mrs. Veronica Longenecker Mrs. Joan Mummert Ms. Heidi Nicholas Mr. and Mrs. Robert Pullo Mr. and Mrs. Donald Roseth Mrs. Karen Snider Mr. and Mrs. Paul Ware Mr. Paul Witt United Way Ms. of Coni WolfCounty Lancaster

Golden Friends: Individuals who pledge to contribute $1,000 - $2,499 per year for 3 years.

Mrs. Marion C. Alexander Mrs. Nancy Besch Mrs. Linda Gall Mrs. Debra Hess Ms. Betsy Keefer Mrs. Susan Kreidler Mrs. Barbara Palmer Mr. and Mrs. Neal Rhoads Mrs. Dianne Steimling

36 | Girl Scouts

Girl Scout Cookie Sale Booth sales start February 26 – March 27

Thank you to our restaurants and chefs:

    

 



 

 

   

 

Vow to



 

 

make a

Difference.

 

 

 

 

Life is full of opportunities to give back.

 

At Glatfelter, it’s important to us to remain connected to our partners, customers and community. We recognize that commitment to community ensures a thriving future. We vow to continue to be a  partner you can trust, that understands the challenges you face and    provides solutions to protect you.  

 

 

183 Leader Heights Road

   York, PA 17402

TRUST FOR LIFE. RELY ON GLATFELTER.

 

717.741.0911 | glatfelters.com

  



9 Sunday, Oct. 4, 2

015

5K @ Pennsylvania Military Museum,

Boalsburg, PA

Ready to race?

REGISTER AT WWW.GSHPA.ORG