CUB GRUB
Santa's Punch
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:
½ cup butter, softened, 4 cups shredded Cheddar cheese, 2 cups all-purpose
flour, 1 teaspoon salt, ¼ 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 ½ inch in thickness. Cut into 2
inch strips and sprinkle with ground red pepper. Place strips on prepared
cookie sheet(s) 1 ½ 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:
¾ cup butter, 7/8 cup packed light brown sugar, 1 teaspoon lemon zest, 1 ½
tablespoons lemon juice, ½ 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 ½x8 inches; an end wall, 4
½x5 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 ½ inches to one of the 4 ½ 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, ¾ 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.
