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Baloo's Bugle

 

November 2002 Cub Scout Roundtable Issue

Volume 9, Issue 4
December Theme

Winter Wonderland
Webelos Craftsman & Scientist
  Tiger Cub Achievement
4

 

CUB GRUB

Santa's Punch

1 quart pineapple juice
1 package (2 qt) lime Kool-aid
1 qt lime sherbet
2 quarts ginger ale

Mix Kool-aid in punch bowl.  Add pineapple juice.  Just before serving, add sherbet by spoonfuls.   Add ginger ale.  For red punch, use raspberry Kool-aid and sherbet.

 

Candy Cane Cocoa
Makes 4 servings
National Capitol Area Council

Prep Time: 5 minutes
Cook Time: 10 minutes
Ready in: 15 minute

Ingredients: 4 cups milk, 3 ounces semisweet chocolate, chopped, 4 peppermint candy canes, crushed, 4 small peppermint candy canes, 1 cup whipped cream

Directions:
In a saucepan bring the milk to a simmer.  Add the chocolate and the crushed peppermint candies and whisk until smooth.  Divide hot cocoa between four mugs garnish with whipped cream and serve with a candy cane stirring stick

 

Cheese Straws
Makes 5 dozen
National Capitol Area Council

Prep Time: 15 minutes
Cook Time: 15 minutes
Ready in: 30 minutes

Ingredients: cup butter, softened, 4 cups shredded Cheddar cheese, 2 cups all-purpose flour, 1 teaspoon salt, teaspoon ground red pepper (optional)

Directions: Preheat oven to 400 degrees F (200 degrees C).  Grease a cookie sheet.  In a large bowl cream butter and cheese.  Stir in flour and salt; mix well.  On a lightly floured surface roll the dough out to inch in thickness.  Cut into 2 inch strips and sprinkle with ground red pepper.  Place strips on prepared cookie sheet(s) 1 inches apart.  Bake in preheated oven for 10 to 15 minutes, or until crisp.

 

Children's Gingerbread House
National Capitol Area Council

Note, this gingerbread house takes 2 to 3 days to complete.  It would be a great one for the den can work on together.

 

Ingredients:
cup butter, 7/8 cup packed light brown sugar, 1 teaspoon lemon zest, 1 tablespoons lemon juice, cup molasses, 2 eggs, 3 cups all-purpose flour, 2 teaspoon baking powder, 1 tablespoon ground ginger, 2 teaspoon ground allspice, 6 egg whites, 4 (16 ounce) packages confectioners' sugar, sifted

Directions: First cut out in thin cardboard:  a side wall, 4 x8 inches; an end wall, 4 x5 inches; a triangular gable 4 1/2x3x3 inches; and a roof rectangle 4 1/2x9 inches.  Tape the rectangular end wall piece to the triangular gable piece:  match the long side of the triangle, 4 inches to one of the 4 inch sides of the end wall.

In a large bowl, cream butter and sugar until light and fluffy.  Stir in lemon zest, lemon juice, and molasses.  Gradually beat in 2 eggs.  Sift the flour, baking powder and spices together, stir into creamed mixture.  Wrap dough in parchment paper, and refrigerate for 1 hour.

Turn out dough onto a lightly floured surface.  Divide into 6 portions, 2 slightly larger than the others.  On a lightly floured surface, roll out the 4 smaller pieces to approximately the size of the side wall and the end with gable templates; cut out two of each.  Roll out remaining dough, and cut into two rectangular roof pieces.  Transfer gingerbread onto greased baking trays.

In a preheated 375 degrees F (190 degrees C) oven, bake gingerbread for 10 minutes, or until crisp.  When removing from the oven, leave the gingerbread on the baking trays for a few minutes to set, then transfer to wire racks. Leave out overnight to harden.

In a large bowl, lightly whisk 2 eggs whites.  Gradually beat in approximately 5 cups confectioners' sugar, the icing should be smooth and stand in firm peaks.  Spread or pipe a 9-inch line of icing onto a cake board, and press in one of the side walls so that it sticks firmly and stands upright.  If necessary, spread or pipe a little extra icing along either side to help support it.  Take an end wall and ice both the side edges.  Spread or pipe a line of icing on the board at a right angle to the first wall, and press the end wall into position.  Repeat this process with the other two walls until they are all in position.  Leave the walls to harden together for at least two hours before putting on the roof.  Spread or pipe a thick layer of icing on top of all the walls, and fix the roof pieces in position; the roof should overlap the walls to make the eaves.  Pipe or spread a little icing along the crest of the roof to hold the two pieces firmly together.  Leave overnight to set firmly.

When ready to decorate, make the remaining icing.  In a large bowl, lightly whisk 4 egg whites, and mix in remaining confectioners' sugar as before.  Use this to make snow on the roof, and to stick various candies for decoration.  Finish with a fine dusting of sifted confectioners' sugar.

 

Tiger Butter
Makes 24 servings
National Capitol Area Council

Ingredients: 16 ounces white chocolate, chopped, cup crunchy peanut butter,                 1 cup milk chocolate chips

Directions: Butter a 10x15 pan.  Set aside.  Place white chocolate in a medium-sized microwave-safe bowl.  Microwave on High until melted, stirring frequently.  Stir in peanut butter.  Spread into prepared pan.  Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect.  Let stand until set.  Break into bite-sized pieces.

 

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