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CONTACT BALOO

Write to Baloo (Click Here) to offer contributions, suggest ideas, express appreciation, or let Commissioner Dave know how you are using the materials provided here. Your feedback is import. Thanks.

Baloo's Bugle

January 2006 Cub Scout Roundtable Issue

Volume 13, Issue 6
February 2007 Theme

Theme: Aloha, Cub Scouts
Webelos: Scholar & Engiineer
Tiger Cub
Activities

CUB GRUB

HAWAIIAN SPECIALTIES

Pupu Anyone?
San Gabriel Valley, Long Beach & Verdugo Hills Councils

No luau would be complete without a pupu platter. This is basically a platter of hors d'oeuvres designed to whet the appetite for the forthcoming feast. It is the Hawaiian way to say, "He mai (welcome)!" For example, a pupu platter might contain sliced vegetables and fruit, lomi-lomi salmon cherries, lumpia, kim chee, and butterfly shrimp.

Pineapple Carrot Cake  
A tasty and refreshing dessert
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Cake Ingredients:

  • 1 1/2 c. flour
  • 1 1/2 tsp. baking soda
  • 2 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 2 1/2 grated carrots
  • 1 can (8 oz.) crushed pineapple, well drained
  • 1 1/2 c. brown sugar
  • 1 c. vegetable oil
  • 3 eggs, lightly beaten
  • 1/2 c. chopped macadamia nuts (unsalted)

Directions:

  • Preheat oven to 325°F.
  • Sift together flour, baking soda, cinnamon, nutmeg & salt.
  • In a large bowl combine carrots, pineapple, brown sugar, oil, eggs and macadamia nuts.
  • Stir in flour mixture.
  • Pour batter into oiled and floured 9x9x2 inch cake pans
  • Bake for 30 minutes.
  • Cool slightly then remove from pan.
  • When cooled frost with Cream Cheese Frosting.

Cream Cheese Frosting:

Frosting Ingredients:

  • 1 pkg. (3 oz.) cream cheese, softened
  • 1/4 c. butter, softened
  • 1 tsp. vanilla extract
  • 1 c. powdered sugar, sifted

Directions:

  • Beat cream cheese until smooth.
  • Add butter and vanilla; mix until well-blended.
  • Gradually add powdered sugar while beating.
  • Spread on carrot cake.

For a slight change in flavor, add finely grated orange peel to the frosting. Remember to wash the orange well!

Hawaiian Mango Bread
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Makes 2 loaves

This moist bread is delicious warm with butter for breakfast, as a side or as a light dessert.

Ingredients:

  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp. Salt
  • 1 c. sugar
  • 1 tsp. Cinnamon
  • 1/2 c. raisins
  • 3/4 c. vegetable oil
  • 3 eggs, beaten
  • 2 chopped, ripe mangos
  • 1 tsp. vanilla extract

Directions:

  • Combine flour, baking soda, salt & cinnamon; set aside.
  • In large mixing bowl mix sugar, oil, eggs and vanilla until smooth.
  • Stir in raisins.
  • Add flour mixture and mix until well blended.
  • Fold in mango.
  • Pour into greased bread pans.
  • Bake at 325°F for one hour.
  • Cool. Served sliced.

Teriyaki Chicken or Beef Sticks
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

  • 2 lb. sirloin tip steak or chicken breasts
  • 1/2 c. Teriyaki sauce
  • Skewers

Teriyaki Sauce
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

  • 1/4 c. soy sauce
    1/4 c. mirin (sweet rice wine)
    1 tbsp. sugar

Directions:

  • Wisk together teriyaki sauce ingredients.
  • Slice steak or chicken diagonally into strips (2x1x1/4 inch thick).
  • Marinate meat slices in teriyaki sauce for 30-45 minutes.
  • Thread slices onto 4 - 8” skewers, using a back and forth motion.
  • Barbeque or broil until browned.

Tropical Fruit Smoothies
San Gabriel Valley, Long Beach & Verdugo Hills Councils

Scouts can work together to make their own tropical drinks.

Ingredients (suggested – use your Cubs’ imaginations):

  • Mango juice,
  • pineapple juice,
  • orange juice,
  • frozen banana pieces,
  • frozen strawberries,
  • mango pieces,
  • pineapple,
  • papaya,
  • coconut...

Directions:

  • Place the items into a blender with ice and mix.
  • Top with whipped cream, cherry
  • Add a paper umbrella.
    Hawaiian Gorp (trail mix)

Ingredients:

  • Dried Pineapple
  • Dried Banana chips
  • Dried Papaya
  • Dried Mango
  • Macadamia nuts
  • Toasted coconut

Directions:

Each Cub to mix his on in a proportion that he likes.

Sand Pudding

Ingredients:

  • Vanilla Pudding
  • Vanilla Wafers
  • Gummy fish or worms

Directions:

  • Make vanilla pudding.
  • Have the scouts crush up vanilla wafers in a plastic bag and then put on the pudding.
  • Add a gummy fish or worm or any beachy thing.

Haupia
(Coconut Pudding)
St Louis Area Council

Ingredients:

  • 2 C. coconut milk,
  • 1 C. milk
  • 5 T. cornstarch
  • 6 T. sugar

Instructions:

  • In a saucepan, combine 1 C. coconut milk with the sugar and cornstarch.
  • Heat over low, stirring constantly until thickened.
  • Add the rest of the coconut milk and the milk; heat until thickened.
  • Pour into an 8-in.-square pan and chill until firm.

DANDY SANDY DESSERT
Great Salt Lake Council

Ingredients:

  • 16 oz. package vanilla sandwich cookies
  • 2 cups milk
  • 3.4 oz. boxes vanilla instant pudding
  • 8 oz. tub whipped topping, thawed
  • 10 oz. clear plastic cups (8)
  • Decorative candies
  • Paper umbrellas

Directions:

  • Crush the cookies and set aside.
  • Combine the pudding mix and milk.
  • Mix as directed on the package.
  • Chill for 5 minutes.
  • Stir whipped topping and half of the crushed cookies into the pudding.
  • Fill each cup with layers of crushed cookies, pudding mix, and more crushed cookies.
  • Place in refrigerator for an hour
  • Decorate.

SHAVED ICE

Ingredients:

  • 2 cups ice
  • 2 oz. flavored syrup

Directions:

  • Crush 2 cups of ice in the blender and
  • Spoon into 2 - 6 oz. cups.
  • Pour 1 oz. of flavored syrup into each cup of crushed ice. 
  • Garnish with fruit and or paper umbrellas.
  • Enjoy!

ISLAND FRUIT FEAST
Great Salt Lake Council

Have a Hawaiian luau with lots of tropical food, such as fruit salad, bananas dipped in marshmallow and coconut, kiwi slices, pineapple wedges, watermelon balls served in a carved watermelon shell and scooped-out oranges filled with sherbet.

Cup o' Fish
Make an edible aquarium in a cup.
St Louis Area Council

Ingredients:

  • Blue Jell-O
  • gummi fish
  • Clear plastic cups

Directions:

  • Make blue Jell-O according to the directions on the box.
  • Pour into clear plastic cups.
  • Cool in refrigerator until partially set - about an hour.
  • When partially set, place a few gummy fish in each cup.
    Try to push gummi fish down in the partially set Jell-O
  • Put them in the refrigerator until they're completely set.
  • Eat and enjoy!

BLUE AND GOLD FAVORITES

Blue and Gold Mints
Baltimore Area Council

This isn’t Hawaiian food, but these mints are definitely a Blue and Gold Banquet favorite!

Ingredients:

  • 6 Tbsp margarine or butter,
  • 2 Tbsp peppermint, or spearmint flavoring,
  • 3 lbs. powdered sugar,
  • 7 Tbsp water, colored with food coloring.
  • Dash of salt.

Directions

  • Cream butter,
  • Add flavoring, salt and water.
  • Add 2 lbs. Powdered sugar,
  • Blend with mixer and
  • Knead mixture with remaining sugar.
  • Cut or shape mints.
  • Spread on cookie sheet and refrigerate.
  • Cover any unused portion to keep from drying.

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