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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



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)


  • 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


  • 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.


  • 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


  • 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


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

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


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


  • 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...


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


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


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

Sand Pudding


  • Vanilla Pudding
  • Vanilla Wafers
  • Gummy fish or worms


  • 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.

(Coconut Pudding)
St Louis Area Council


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


  • 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.

Great Salt Lake Council


  • 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


  • 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.



  • 2 cups ice
  • 2 oz. flavored syrup


  • 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!

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


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


  • 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 Mints
Baltimore Area Council

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


  • 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.


  • 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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