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Baloo's Bugle


May Cub Scout Roundtable Issue

Volume 7, Issue 10

Wet &Wild
Webelos Traveler & Artist
Tiger Big Ideas 17

CUB GRUB - Fun Food 

California Inland Empire Council

Chocolate Graduation Caps

Supplies:

Chocolate covered graham cracker cookies

Miniature Reese's cups

Fruit Roll Up

Unroll Fruit Roll up.  Cut strips about 1/8 inch by 1 1/2 inch.  If you like, you can cut a V shape in one in like a ribbon. This is the tassel.  Press onto the center of the cookie top.  Press cookie onto the bottom side of the Reese cup.  Makes a great party treat for any age graduation!

 

Ice Cream in a Bag

Ingredients: 1/2 Cup milk, 1 Tablespoon sugar, 3/4 Tablespoon vanilla, Ice, 6 Tablespoons salt 1 large freezer bag 1 small bag

1. Put first 3 ingredients into a small bag and close.

2. Put ice into large bag until the bag is half full.

3. Add the salt to the ice.

4. Put the small bag into the large bag, and seal the large bag.

5. Shake the bags for five (5) minutes. 6.Put in freezer for a few minutes until thick like ice cream.

 

Sand Pudding

Make vanilla pudding.  Have the scouts crush up vanilla wafers in a plastic bag and then put on the pudding.  Add a gummy fish or worm or any beachy thing.

 

Cup o' Fish

Make an edible aquarium in a cup.

Ingredients: Blue Jell-O, gummy fish, and clear plastic cups.

Make blue Jell-O according to the directions on the box.  Pour into clear plastic cups.  Let them cool in the refrigerator until partially set - about an hour.  When they're partially set, place a few gummy fish in each cup.  Put them in the refrigerator until they're completely set.  Eat and enjoy!

Variations include: Frozen fish-Popsicle's (just freeze the Jell-O in Popsicle molds - add the gummy fish when they are partially set - unmold very gently when entirely frozen).  These are really messy to eat and are best eaten outside.  An entire punch bowl of fish Jell-O (made like the cup o' fish)!

 

Tug of Taffy

Try your hands at making an elastic summer sweet. It's sweet, light and it stretches out in front of you.  Pulling gives the candy a shiny texture and makes the recipe especially for kids (scouts) to try.

1 1/2 cup sugar

3/4-cup light corn syrup

2/3-cup water

3/4-teaspoon salt

1-teaspoon vegetable glycerin (available at health food stores)

2 tablespoons butter

4 drops yellow or green food coloring

2 teaspoons lemon or lime juice

In a large saucepan, combine the sugar, corn syrup, water, salt and glycerin.  Mix well with a wooden spoon.  Cook over medium hat, stirring occasionally.  Remove from the heat when a candy thermometer inserted into the mixture reads 255 degrees.  Stir in the butter and food coloring.  Pour into a greased flat pan to cool.  Using a metal spatula, fold over the candy edges to keep them from hardening.  When the mixture is cool enough to handle, brush on the citrus juice and it's ready to pull.  Butter your hands well and stretch the taffy until it is elastic (about 5 minutes).  Pull into a long rope and cut into bite-size pieces.

 

Flavored Icee

Place ice cubes in zip lock bag.  Let scouts crush the ice with a mallet or hammer. Pour flavoring over the crushed ice and eat with a spoon.

 

Watermelon Ice
Circle 10 Council

2 cups watermelon

cup whipped topping

Remove seeds from about 2 cups of watermelon. Place watermelon in blender and grind it up. Chill. Fold in

whipped topping and mix well. Tastes sort of like watermelon sherbet.

Homemade Root Beer
Circle 10 Council

2 cups sugar

to 1 teaspoon yeast

3 4 teaspoon root beer extract

4 quarts of water

Dissolve yeast in cup water for 15 minutes. While yeast is dissolving, dissolve sugar in 3 quarts of water.  Add root beer extract.  After yeast has dissolved, add it to the root beer/water mixture.  Mix together and pour in a gallon jar or jug.  Cap.  Let it sit in Warm place for 24 hours. Then refrigerate.

 

 

 

 

 

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