Issue #52 - January 2016
A Note From the Founder - Join Our Facebook Group!
by Kerry Cordy
For those of you who are unaware, our main forum is the Frontier Girls and Quest Clubs Facebook group. If you are not already a member, please join. This is the best place to connect with other leaders and parents from around the country. While I am always available to answer questions regarding the Frontier Girls program, sometimes getting the perspective directly from other members can give you a lot more ideas and options. This forum is also a great place to show off your daughter, or troop's, accomplishments to share with others.
BADGE SALE!!! - All badges on sale 10% off for the month of January.
New Badge Tracking and Ordering Program Under Construction
We are working on a new badge tracking system using Excel and need a few leaders to test it out for us before we post it for everyone to use. If you are interested in helping us out, please email Kerry Cordy at firstname.lastname@example.org with the subject line "Tracking Program". At this time we are looking for large troops to beta test the program, so please only email us if you have an active troop of 10 or more girls and access to Excel. Thanks!
Submitted by: Kenzie Speers, 273 Troop Reporter
We are Frontier Girls Troop #273. Our troop is made of Penguins through Butterflies. We enjoy earning badges and helping where we can in the community. This is the second year our troop participated in NVCSS Adopt-A-Family program. Our troop adopted a family of 6 kids and their mom to give them Christmas presents. Our troop members and families donated gifts, a food basket and household items. Our members had fun picking out the items, and threw a gift wrapping party. This is a fun and rewarding event we hope to continue yearly!
December Recipe Contest Winners
Genevieve Cole, Dolphin, Troop #357, Prosper, TX
Recipe: Easy Chocolate Dipped Pretzels
1 bag of large pretzel rods
1 bag of chocolate flavored almond bark
Sprinkles or crushed candy canes (do not use colored sugar as it does not work well. )
- Cover a flat surface with wax paper.
- In a double boiler, on medium high heat, melt almond bark. Stir so it won't burn.
- Dip pretzels in melted almond bark. Leave a handle to grip.
- Put pretzel on wax paper.
- Put sprinkles on pretzels before almond bark hardens.
You can also use the extra almond bark to dip marshmallows, peanut butter crackers, Reeses, Oreos, and much, much more!
Sara Lundquist - Dolphin, Troop #159, Colorado Springs, CO
Recipe: Scandinavian Almond Bars
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
Hannah Lundquist, Eagle, Troop $159, Colorado Springs, CO
I love making this because it's part of our family heritage (we're half English) and it's delicious!
Recipe: English Cracker Toffee
1/2 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 cup semi-sweet chocolate chips
1/2 to 3/4 cup toasted nut (pecans, walnuts, hazelnuts), chopped
Preheat oven to 375 degrees F.
Line a 13- x 10-inch rimmed cookie sheet (with low sides) with aluminum foil, leaving a slight overhang.
Arrange the graham crackers in a single layer on the prepared cookie sheet, breaking the cracker to fit if necessary; set aside.
In a heavy saucepan over low heat, melt the butter and brown sugar. Cook approximately 5 minutes, stirring frequently, until smooth. Remove from heat.
Pour the hot butter mixture over the top of the graham crackers, spreading evenly and completely covering the top of the crackers. Place in the oven and bake for approximately 5 minutes. Remove from heat.
Scatter the chocolate chips evenly over the top of the crackers. Return to the oven and bake approximately 2 to 3 minutes or until the chocolate softens.
Remove from oven and, using a spatula, spread the melted chocolate chips evenly over the crackers. Sprinkle the chopped nuts evenly over the top of the chocolate.
Let cool until hardened. For a quick hardening, cool for 30 minutes and then transfer the baking sheet with the toffee to the freezer for 15 minutes.
When cool, break or cut toffee into pieces.
Kiersta Marie Fairbrother, Dolphin, Troop #362, Herman, ME
"I love spending time with my family and making fun holiday foods with my Grammy..and making these cookies because Santa likes them ;)"
Recipe : Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth.
Beat in egg and vanilla.
Gradually blend in the dry ingredients.
Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden.
Let stand on cookie sheet two minutes before removing to cool on wire racks.
I like to frost them with green frosting and sprinkles
Megan Lundquist - Owl, Troop #159, Colorado Springs
Recipe: Peppermint Bundt Cake
- 1 box white cake mix
- 2 tsp vanilla extract
- 2 tsp peppermint extract
- 1 oz bottle red food coloring
- 1 cup confectioners sugar
- 3-4 Tablespoons heavy cream
- 1 tsp peppermint extract
- Crushed candy canes for garnish
- Prepare cake mix according to package instructions.
- Divide batter into 2 bowls. In the first bowl, stir in 2 teaspoons vanilla extract. In the second bowl, stir in 2 teaspoons peppermint extract and 1 oz bottle of red food coloring until well combined.
- Grease and flour a bundt pan. Begin layering each batter in thin layers, alternating until the pan is full. Bake according to cake mix instructions until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes then turn out onto a plate and cool completely.
- Whisk together confectioners sugar and 1 teaspoon peppermint extract. Whisk in heavy cream, one Tablespoon at a time, until desired consistency is reached.
- Pour over cooled cake and top with crushed candy canes.
Giving Back for the Holidays
Here are a few troops who gave back and served our community this holiday season!
Troop 352 spent their first morning of Christmas break distributing the food they collected at their local food pantry and taking gifts and a Christmas dinner to some families at the child advocacy center!
Troop 505 passed out Christmas cards and spread Christmas cheer at their local nursing home!
Troop 144 went to a senior center for their annual Christmas Bingo. They played bingo, made cards and sang some Christmas action songs!
Troop 284 made blankets for an organization that helps seniors in their city. Often times these seniors cannot afford to turn on their heat, so the blankets this organization gives them make a huge difference in their lives.
Frontier Girls in the Media
Troop 345 was featured in their local newspaper! They collected food for the Rockaway Food Pantry. They also made "Happy Thanksgiving" turkeys to give to families who rely on the food pantry during the holidays.