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Baloo's Bugle


March 2002 Cub Scout Roundtable Issue

Volume 8, Issue 8
April Theme

Forces of Nature
Webelos Sportsman and Family Memberr
  

 

CUB GRUB - Fun Food

Mud in the Hole
Potawatomi Area & Milwaukee County Council

4 C canned chocolate pudding

8 ice-cream cones

Open can of pudding, fill each ice cream cone and serve immediately

 

Fruit salad:
One large mango, peeled and diced
2 C fresh blueberries
Two bananas, sliced
2 C fresh strawberries, halved
2 C seedless grapes
Two nectarines, unpeeled and sliced
One kiwi fruit, peeled and sliced

 

Honey orange sauce:
1/3 C unsweetened orange juice
2 Tbsp lemon juice
1-1/2 Tbsp honey
1/4 tsp ground ginger
Dash nutmeg

 

Pudding In A Cloud

 

2 c Thawed Cool Whip, non-dairy -whipped topping

1 package (4 serving size) Jello chocolate instant pudding

2 c Cold milk

Spoon 1/3 cup of whipped topping into each of six dessert glasses.  Using back of spoon, make depression in center and spread topping up sides of glass.

Prepare pudding with milk as directed on package.  Spoon pudding into glasses. Chill

  Makes 6 servings.

 

Chocolate Thunder Cake

1 chocolate cake box mix
1 12-16 oz. jar hot fudge ice cream topping
1 12-16 oz jar caramel ice cream topping
1 12 oz. cool whip
Snickers bars

Bake cake according to box directions. As soon as it comes out of the oven, poke holes in it with a wooden spoon handle. Melt each of the ice cream toppings and pour over hot cake. Let cool completely. Top with Cool Whip and cut up Snickers bars.

 

Hurricane Cake

Ingredients:
1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
1/2 cup margarine
3-3/4 cups confectioners' sugar

Directions:
1. Preheat oven to 350 degrees F.  Melt and spread 1/2-cup margarine in the bottom of a 9x13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2cup margarine. Stir in confectioners' sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

 

 

 

 

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