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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

May 2007 Cub Scout Roundtable Issue

Volume 13, Issue 10
June 2007 Theme

Theme: Wheel Into Summer
Webelos: Traveler & Handyman
Tiger Cub
Activities

CUB GRUB

The Jell-O Brain
Alice and CD

Only your imagination limits you in the use of the famous Jell-O brain mold, a mold that you fill with gray or pink Jell-O to make a model of the brain.  If you search for these on google you will get a lot of hits.  I found them from $6.95 to $14.95 before I stopped looking and ordered some.  Who could resist.  Some sites even have recipes for making brain colored Jell-O!!!

Make one and use it for demonstration about how fragile your brain is.  Then have a snack!

Cookie Wheels
Alice, CS RT Commissioner
Pioneer District, Golden Empire Council

Ingredients:

  • 1-1/2 cups all purpose flour,
  • ½ cup of softened butter or margarine,
  • ¼ cup of powdered sugar,
  • ½ teaspoon baking powder,
  • 1 Tablespoon of milk,
  • 1 cup of pie filling or jam (your choice of flavor)

Directions:

  • Preheat the oven to 375 degrees. 
  • Mix the flour, margarine, sugar, baking powder and milk just enough milk to form a dough.  If more milk is needed, add it by teaspoonfuls only.
  • Divide the dough into 6 equal parts,
  • Then shape into balls. 
  • Place on an ungreased cookie sheet;  flatten slightly. 
  • Make an indentation 1-3/4 inches across and about ¾ inch deep, in the center of each flattened ball. 
  • Now fill each indentation with about 2 Tablespoons of filling. 
  • Bake until edges begin to brown (20-25 minutes).  Makes 6 “Wheels”

Speedy Donuts
Trapper Trails

Ingredients

  • 1 pkg. ready to bake biscuits
  • 1 c. oil
  • Sugar & cinnamon

Directions

  • Separate biscuits and
  • Cut a hole in center (a two liter bottle cap works great)
    (or pull apart with fingers to form a ring).
  • Drop in hot oil and turn to brown on both sides.
  • Take out and toss in sugar and cinnamon mixture.
  • They are ready to eat!!

Ice Cream “Lollipops”
Trapper Trails

For each lollipop, use a scoop to shape ice cream into a ball.

Roll in shredded chocolate, chopped nuts, toasted coconut, or crushed candy or cookies.

Insert Popsicle stick.

Store in covered container in freezer.


Homemade Bike Energy Bar
Trapper Trails

Ingredients

  • 1/4 cup butter, melted or oil
  • 8 large egg whites, beaten
  • 3/4 cup whole-wheat flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking powder
  • 1/2 cup nonfat dry milk powder
  • 3/4 cup rolled oats
  • 1 teaspoon salt
  • 3/4 cup brown sugar
  • 2 cups chopped dried fruit
  • 2 1/2 cups nuts, chopped
  • 3/4 cup chocolate chips (optional)
  • 1/4 cup sesame seeds

Directions

  • Preheat oven to 350 degrees.
  • Grease a 9x13 pan.
  • Beat together eggs and oil.
  • Sift together dry ingredients except fruit.
  • Add flour to eggs, combine,
  • Then stir in fruit, nuts, and chips.
  • Spread evenly in pan,
  • Bake 30 minutes; they are still soft when done.
  • Cool, cut into 24 pieces, wrap in foil and freeze.

Frozen Wheels
Trapper Trails

Ingredients

  • Chocolate chip cookies
  • Chocolate or vanilla ice cream, softened
  • Colored sprinkles or mini chocolate chips

Directions

  • Create a wheel by sandwiching ice cream between two cookies.
  • Roll the edges of the “wheel” in colored sprinkles or mini chocolate chips.
  • Freeze until ready to eat.

Zesty Appetizer Wheels
Trapper Trails

Ingredients

  • 12 slices hard salami
  • 1 (8 ounce) can crescent rolls
  • 6 tablespoons grated parmesan cheese
  • 2 teaspoons Italian seasoning

Directions

  • Preheat oven to 350°F.
  • Open the dough to 2 rectangles, press the perforation to seal.
  • Sprinkle each rectangle with 3 tbsp parmesan and 1 tsp Italian seasoning.
  • Lay 6 slices salami along the side of the rectangle.
  • Roll the dough up and pinch the ends.
  • Cut each roll into 8 slices.
  • Place on cookie sheet and bake for 13 min or until golden brown.
  • You can substitute 24 pepperoni for 12 salami slices.

SUNNY SODA
Trapper Trails

Ingredients

  • orange sherbet or vanilla ice cream
  • orange soda

Directions

  • Scoop orange sherbet or vanilla ice cream into a tall glass.
  • Top with orange soda.

Hamburger Surprise
Trapper Trails

Ingredients

  • Vanilla wafers (buns)
  • Small York Peppermint Patties (burgers)
  • Green coconut (lettuce)
  • White frosting, colored yellow and red (ketchup and mustard)

Directions

  • Place York Peppermint Patty on vanilla wafer.
  • Frost with “mustard,” “ketchup,” and top with “lettuce.”
  • Place 2nd wafer on top, squeeze gently for a JUICY hamburger surprise.

Sun-Baked S’mores
Trapper Trails

Ingredients

  • Graham crackers
  • Large marshmallows
  • Chocolate bars
  • Aluminum foil

Directions

  • Put large marshmallow on each of two cracker squares.
  • Place a section of chocolate bar on each marshmallow.
  • Cover with a second cracker.
  • Wrap entire thing in aluminum foil.
  • Place in a sunny spot for ½ hour or until melted.
  • Unwrap and eat.

Swirling Wheels Pizza Appetizers
Santa Clara County Council

These are similar to meat-filled calzones.

Ingredients:

  • 1 (10 ounce) can refrigerated pizza crust dough
  • ¼ lb. each thinly sliced Genoa salami, pepperoni sausage, provolone cheese
  • ½ cup shredded mozzarella cheese

Directions:

  • Preheat oven to 350°F (175°C). 
  • Lightly grease a large baking sheet. 
  • Roll pizza crust dough into an approximately 10x14” rectangle on the baking sheet. 
  • Layer with Genoa salami, pepperoni and provolone cheese. 
  • Sprinkle with mozzarella cheese to within ½” of dough edge. 
  • Roll jelly roll style. 
  • Seal the edge with a fork. 
  • Bake in the preheated oven 25 minutes, or until golden brown. 
  • Slice into 1” pieces to serve. 
  • Original recipe yield: 5 servings. 

Flying Wheels
Santa Clara County Council

Hearty cookie with oats, coconut and wheat flakes cereal.  Great for a snack.

Ingredients:

  • 1 cup shortening
  • ½ teaspoon baking powder
  • 1 cup white sugar
  • ½ teaspoon salt
  • 1 cup brown sugar
  • 2 cups rolled oats
  • 2 eggs
  • 2 cups whole wheat flake cereal
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut

Directions:

  • Preheat oven to 350°F (175°C). 
  • Grease cookie sheets. 
  • In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. 
  • Beat in the eggs one at a time,
  • Then stir in the vanilla. 
  • Combine the baking powder, baking soda and oats;
  • Stir into the sugar mixture. 
  • Fold in the wheat cereal and coconut. 
  • Drop dough by teaspoonfuls onto the prepared cookie sheets. 
  • Flatten slightly with a fork. 
  • Bake for 10 to 12 minutes in the preheated oven, or until light brown.
  • Original recipe yield: 3 dozen.

Apple Half Rounds
Santa Clara County Council

Short Cut - try using chunky applesauce in place of apples.  Or go wild with fruit preserves!

Ingredients:

  • 1/3 cup sour cream
  • 1 tablespoon brown sugar
  • ¾ cup butter
  • 1½ cups all-purpose flour
  • 1 egg yolk, beaten
  • 1 teaspoon apple pie spice
  • ¼ cup raisins
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 apples - peeled, cored and chopped

Directions:

  • Stir together to blend sour cream, egg yolk and vanilla extract.  
  • In a large bowl stir together flour and sugar. 
  • Cut in ¾ cup butter or margarine until like coarse crumbs.  
  • Mix in sour cream mixture until well blended. 
  • Divide dough in half and chill until easy to handle (3 hours or so).

To Make Filling:

  • In small saucepan, melt the 1 tablespoon margarine. 
  • Add apples, raisins, brown sugar and apple spice and cook,
  • Stir occasionally, until apples are fork tender. 
  • Remove excess liquid and cool.

To Assemble Pastry

  • Roll each piece of dough to about 1/8” thickness and cut with 2½” round cookie cutter. 
  • Place rounds ½” apart on ungreased cookie sheet.  
  • Place (skimpy) teaspoon of filling on each round and fold in half. 
  • Seal edges with fork.  
  • Bake at 350°F (175°C) for 10 to 12 minutes or until light brown. 
  • Remove and cool. 
  • Drizzle with lemon sugar icing made with ½ cup powdered sugar, 1 teaspoon lemon juice (fresh) and 1 tablespoon water.
  • Mix to drizzling consistency. 
  • If too thick, add a little more water, if too thin, a little more confectioners' sugar.
  • Original recipe yield: 4 dozen.

Big Wheels
Santa Clara County Council

Ingredients:

  • Tart Apples
  • Butter/Margarine
  • Brown sugar

Directions:

  • Core the apples, peel only if the skin is tough. 
  • Slice into 1/2 inch thick rings. 
  • Sauté in butter until barely tender. 
  • Turn over and cook until tender. 
  • Sprinkle brown sugar and cover until sugar melts.

Road Course Obstacles
Santa Clara County Council

Ingredients:

  • 1 Cub sugar
  • 1/4 cup margarine
  • 1/4 cup milk
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts
  • 2 1/2 tablespoons creamy peanut butter
  • 1/2 teaspoon vanilla

Directions:

  • Combine sugar, margarine and milk in sauce pan, 
  • Boil 1 minute.  Pour hot mixture over oatmeal and peanut butter. 
  • Add nuts and vanilla. 
  • Mix, drop by teaspoon onto wax paper. 
  • Let cool until firm.

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