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Baloo's Bugle

 

January 2005 Cub Scout Roundtable Issue

Volume 11, Issue 6
February 2005 Theme

Theme: It's A Scouting Celebration
Webelos: Engineer & Scholar
  Tiger Cub:
Requirement 4 & Activities

 

 

CUB GRUB

Blue and Gold Marble Cake:

Ingredients:
Box of cake mix, your choice of flavor
Your favorite homemade or canned frosting, white or yellow tinted
Fresh blueberries or blue jellybeans or blue M&Ms
Yellow or blue sugar sprinkles, optional

Directions:

       Bake a two-layer cake, following instructions on box.

       Cool the cake.

       Frost the cake.

       Place a ring of blueberries or jellybeans or M&Ms around the perimeter of the top of the cake.

       Do the same around the bottom edge.

       Place more berries or jellybeans around the sides of the cake, forming additional rings or zigzag patterns.

       Sprinkle with colored sugar sprinkles if desired.

Blue and Gold Mints

Baltimore Area Council

 To make blue and gold mints for banquet:
Ingredients

6 tsp. butter or margarine
3 Tbs. peppermint or spearmint flavor
3 Lbs. powdered sugar
 7 Tbs. Water
food coloring
Dash of salt

Directions:

       Cream the butter;

       Add flavoring, salt and water.

       Combine with 2 lbs. powdered sugar.

       Blend in mixer and knead mixture with remaining sugar. (First divide in half if you want more than one color)

       Knead to right consistency.

       Cut or shape mints.

       Spread on cookie sheet and refrigerate.

       Cover and refrigerate unused mixture to keep from hardening.

Duffs Gold Mine Salad:

Baltimore Area Council

 From Boys Life Magazine; January 1989

Ingredients:
Lemon gelatin mix
Canned pineapple chunks
Small Blueberries, whole

Directions:

       Follow gelatin package instructions.

       After gelatin is thickened but not fully set, stir in the other ingredients.

       Chill until set. Mold if desired.

       Garnish with blue berries.

Banquet Treats:

Baltimore Area Council

 Ingredients:
1 cup peanut butter
cup mashed bananas
cup cocoa
2 teaspoons vanilla
crushed cereal or cookies

Directions:

       Mix 1st four ingredients together.

       Shape into walnut-size balls.

       Roll in crushed cookies or cereal.

       Store in refrigerator or freezer.

Heavenly Hash

Santa Clara County Council

Ingredients:

2 cups cold cooked rice

1 8-oz can crushed pineapple

cup sliced maraschino cherries

1 cup miniature marshmallows

Dash salt

1 cup whipping cream

Lightly mix rice, drained pineapple, cherries, marshmallows and salt.  Chill well.  Just before serving, whip cream and fold into rice mixture.  Pile into dessert dishes and top with additional cherries, if desired.

Makes 6 servings.

Hot Apple Cinnamon Fluffs

Santa Clara County Council

Ingredients:

32 oz apple juice or apple cider

7 oz marshmallow cream or fluff

1 tsp vanilla

1 tsp cinnamon

tsp nutmeg

Heat apple juice and pour into 4 mugs.  Put marshmallow fluff in stainless steel bowl and fold in vanilla, cinnamon, and nutmeg.  Spoon the marshmallow mixture on top of the warm juice and serve.

Makes 4 servings.

Valentine Floats:

Baltimore Area Council

 Ingredients:
32 oz. bottle cranberry juice cocktail, chilled
12 oz. bottle raspberry soda water, chilled
Raspberry sherbet
Fresh raspberries, chilled or frozen raspberries, thawed

Directions:

       In large pitcher, stir together juice and soda water.

       Spoon a little sherbet into each glass,

       Top sherbet with fruit.

       Fill glasses with mixture in pitcher.

       Garnish with sprig of mint and raspberry, if desired.

 

Homemade Ice Cream

Great Salt Lake Council

Ingredients:

4 eggs                             3 cups sugar                      tsp. salt

6 cups milk                  1 qt. half & half            2 Tbsp. vanilla

Directions:

Beat eggs until light, gradually adding sugar and salt.

Pour in milk and half & half.

Mix vanilla in, stir,

Pour into ice cream freezer container and freeze.

Ice Cream 2

Great Salt Lake Council

Ingredients and Stuff:

2 - 1 quart Zip top Bags                                           cup milk

2 - 1 gallon Zip top Bags                     1 cup whipping cream

1 8 lb. bag of ice           1/3 cup sugar           1/2 cup rock salt

tsp. Vanilla                  Newspaper                       Duct Tape

Directions:

Place all ingredients in 1 qt. bag (squeeze out all the air),

Then place inside another quart bag.

Place into a gallon zip top bag.

Fill gallon bag with ice and rock salt.

Seal the bag then place into another gallon bag.

Wrap in several layers of newspaper and tape all sides to hold a ball shape.

Toss back and forth for about 15 minutes.

Skor Bar Cake

Great Salt Lake Council

Ingredients:

1 chocolate cake mix

1 jar caramel topping

1 can Eagles brand sweetened condensed milk

1 large container of whipped cream

4 Skor candy bars

Directions:

Bake cake as directed. Let cool.

Poke holes in cake with bottom of wooden spoon.

Mix caramel topping and sweetened condensed milk together,

Pour over the top of the cake.

Spread whipped cream over cake.

Top cake with crushed candy bars.

Dump Cake

Great Salt Lake Council

Ingredients:

2 cans pie filling (any flavor)

1 box yellow cake mix

1 cup walnuts

1 cup butter

cool whip

Directions:

Spread pie filling in 9x 13 pan.

Sprinkle cake mix over pie filling. Top with nuts.

Melt butter and drizzle over top.

Bake at 350 degrees for 30 - 45 minutes.

Top with whipped cream.

Ice Cream Cone Cupcakes

Great Salt Lake Council

Ingredients:

1 cake mix (any flavor)

Ice cream cones with flat bottoms

Directions:

Mix cake mix as directed.

Place ice cream cone in muffin tins, so they will stand up. Fill ice cream cones half full of cake mix.

Bake as directed on cake mix box.

Decorate with frosting and sprinkles.

 

 

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