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Baloo's Bugle


June 2004 Cub Scout Roundtable Issue

Volume 10, Issue 11
July 2004 Theme

Theme: Fin Fun
Webelos: Aquanaut & Geologist
  Tiger Cub:



Splish Spash Slushies

Longhorn Council

Ingredients –

2 - 12 oz cans of frozen juice concentrate, thawed, any flavor

1 - 32 oz bottle clear soda (7-Up, ginger ale, Mountain Dew)

Small paper cups or zip-top freezer bags (sandwich size).

Directions -

1.       Mix together the thawed juice concentrate with the soda.

2.       Ladle 1/2 cup of the mixture into each paper cup or zip-top bag.

3.       Place in the freezer for at least 30 minutes.

Makes approximately a dozen treats.


Longhorn Council

Ingredients –

1 6-oz can frozen juice

2 cups plain yogurt

1 tsp vanilla

1 envelope unflavored gelatin

1/2 cup very hot water

1 banana

10 strawberries

8 small paper cups

8 popsicle sticks

Directions –

1.       Mix the yogurt, fruit juice and vanilla in a big bowl.

2.       Dissolve gelatin in the hot water.

3.       Add the gelatin to the vanilla, yogurt and fruit juice and stir.

4.       Mash up the fruit and mix it in with the rest of the stuff.

5.       Pour the mixture into eight small paper cups. Cover each cup with foil. Poke a popsicle stick through the center of the foil on each cup.

6.       Freeze for 4 hours or until frozen hard.

7.       Peel off paper cup and EAT!! 8 servings.

Quick Fruit Dip

Longhorn Council

This tastes good on a sunny day. And it’s easy to make too.

Ingredients –

1 cup plain yogurt

2 Tbsp brown sugar

Fruit (apple wedges, strawberries, grapes, banana slices, pineapple chunks)

Directions –

Mix the yogurt and sugar in a small bowl. Serve with any of the fruit above!

Cup O’Fish

Santa Clara County Council

Ingredients, Supplies:

Blue gelatin dessert, gummy fish, clear plastic cups


Make the blue gelatin dessert according to the directions on the box. 

Pour into clear plastic cups. 

Let cool in refrigerator until partially set – about an hour. 

When partially set, place a few gummy fish in each cup.

Put them in the refrigerator until they’re completely set. 

Eat and enjoy!

Tuna Boats

Santa Clara County Council

Ingredients, Supplies:


Tuna salad (made to boys’ taste)

Cheese slices

Toothpicks or uncooked spaghetti noodles for masts


Hollow out top of roll. 

Fill with tuna salad. 

Cut cheese into triangles for sails;

put on toothpicks or spaghetti noodles and insert into rolls.

Ice Cream Sandwiches

Longhorn Council

Ingredients –

1 pint ice cream

12 large or 20 small cookies


Directions –

1.       Remove the ice cream from the freezer and put in the refrigerator for about 10 minutes, until it softens slightly.

2.       While the ice cream softens, put the sprinkles on a piece of waxed paper.

3.       Remove the ice cream from the refrigerator. Place a large scoop of ice cream on top of 6 large cookies (or 10 smaller cookies). Then press another cookie on top.

4.       With a tablespoon, smooth the sides of the ice cream sandwich. Then roll the sides in the sprinkles.

5.       Serve right away, or wrap the sandwiches individually in waxed paper or plastic bags and place them in the freezer until you’re ready to serve them.  Makes 6 to 10 sandwiches.

Sand Dollar Cookies

Longhorn Council

Ingredients –


1/2 cup (1 stick) butter, at room temperature

1/2 cup sugar

1 large egg

1 tsp almond extract

1/4 tsp salt

1 1/2 cups all-purpose flour


1 large egg white

1/4 cup sliced almonds

Directions –

1.       Put the butter and sugar in a mixer bowl.

2.       have an adult use an electric mixer and beat them on medium speed until the sugar and butter blend together into a soft ball.

3.       Break the egg into the batter.

4.       Add the almond extract and salt. Mix until blended.

5.       With the mixer on medium speed, add the flour a little at a time. When all the flour has been blended, the dough should look crumbly.

6.       Turn the dough out onto a clean surface. Knead the dough until it is smooth and shiny, 3 to 5 minutes. (Kids like kneading the dough.)

7.       Shape the dough into a thick log and wrap it in a piece of plastic wrap. Refrigerate for 1 hour.

8.       After the dough is chilled, place an oven rack in the center of the oven. Preheat the oven to 350.

9.       Unwrap the dough on a cutting board.

10.    Using a knife, carefully cut the log into 1/2-inch-thick slices.

11.    Put the slices about 1 inch apart on the cookie sheet.

12.    Put the egg white into a bowl. Beat the egg white with the electric mixer until it’s very foamy and white. Use your finger to rub egg white over the top of each cookie.  (Wash your hands before and  afterward.)

13.    Sprinkle the tops with the almonds.

14.    Bake until the cookies are golden, about 10 minutes.

15.    Cool on a cooling rack. Makes 36 cookies.

I am not sure why these are called sand Dollar Cookies – I don’t see five marks being made in the cookies.  Maybe someone from Longhorn Council can drop me a line.  CD





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