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&M’s
Yellow or blue sugar sprinkles, optional
Directions:
ü
Bake a two-layer cake,
following instructions on box.
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Cool the cake.
ü
Frost the cake.
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Place a ring of
blueberries or jellybeans or M&M’s around the perimeter of the top of the
cake.
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Do the same around the
bottom edge.
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Place more berries or
jellybeans around the sides of the cake, forming additional rings or zigzag
patterns.
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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:
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Cream the butter;
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Add flavoring, salt and
water.
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Combine with 2 lbs.
powdered sugar.
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Blend in mixer and knead
mixture with remaining sugar. (First divide in half if you want more than
one color)
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Knead to right
consistency.
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Cut or shape mints.
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Spread on cookie sheet
and refrigerate.
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Cover and refrigerate
unused mixture to keep from hardening.
Duff’s Gold Mine Salad:
Baltimore Area Council
From Boy’s
Life Magazine; January 1989
Ingredients:
Lemon gelatin mix
Canned pineapple chunks
Small Blueberries, whole
Directions:
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Follow gelatin package
instructions.
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After gelatin is
thickened but not fully set, stir in the other ingredients.
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Chill until set. Mold if
desired.
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Garnish with blue
berries.
Banquet Treats:
Baltimore Area Council
Ingredients:
1 cup peanut butter
¼ cup mashed bananas
¼ cup cocoa
2 teaspoons vanilla
crushed cereal or cookies
Directions:
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Mix 1st four ingredients
together.
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Shape into walnut-size
balls.
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Roll in crushed cookies
or cereal.
ü
Store in refrigerator or
freezer.
Heavenly Hash
Santa
Clara County Council
Ingredients:
2 cups cold cooked rice
1 8¾-oz can crushed pineapple
¼ 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
½ 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:
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In large pitcher, stir
together juice and soda water.
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Spoon a little sherbet
into each glass,
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Top sherbet with fruit.
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Fill glasses with mixture
in pitcher.
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Garnish with sprig of
mint and raspberry, if desired.
Homemade Ice Cream
Great Salt
Lake Council
Ingredients:
4 eggs 3 cups
sugar ½ 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
¾ 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
½ 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 9”x 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.
