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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

December 2005 Cub Scout Roundtable Issue

Volume 12, Issue 5
January 2006 Theme

Theme: Music Magic
Webelos: Fitness & Readyman
  Tiger Cub
Activities: Requirement #3

CUB GRUB

Zip-Loc Fudge
Baltimore Area Council

Ingredients

  • Zip-Loc Sandwich bag (For active hands, better use a quart freezer bag)
  • 4 Tablespoons powdered sugar
  • 1 Tablespoon butter (1/8 stick)
  • 2 teaspoons cream cheese
  • Few dashes of vanilla
  • 1/2 to 1 Tablespoon cocoa

Directions

  • Put all ingredients in the bag,
  • Squeeze out air and zip bag
  • “Smoosh” ingredients together until well blended. 
  • If desired, add mini M&M’s, raisins, peanut butter, etc. 
  • This is a single serving recipe.

Zip-Loc Ice Cream
Baltimore Area Council

Ingredients

  • 1/2 cup milk or cream
  •  1 Tablespoon sugar
  • 1/4 teaspoon vanilla

Directions

  • Place all ingredients in a quart Zip-Loc freezer bag:
  • Seal bag. 
  • Place the bag inside a gallon Zip-Loc freezer bag with 2 handfuls of ice and 6 Tablespoons rock salt
  • Shake, rattle, and squeeze for about 5 minutes. 
  • Dig in!!

If desired, you can add other flavorings like chocolate syrup, frozen or fresh strawberries, or slices of canned peaches.

Camp Cobbler Delight
San Gabriel Valley, Long Beach, & Verdugo Hills Councils

Ingredients:

  • 1 can sliced peaches, large
  • 1 can fruit cocktail, large
  • 1 can crushed pineapple, small
  • ½ cup instant tapioca
  • ¼ lb. margarine
  • 1 cup brown sugar
  • 1 package cake mix

Instructions:

  • In 12” foil-lined Dutch Oven, combine fruit and tapioca. 
  • Sprinkle cake mix evenly over top of fruit. 
  • Sprinkle brown sugar over cake mix. 
  • Dab butter all over top of brown sugar.
  • Place lid on oven. 
  • Bake 45 minutes to 1 hour. 
  • Use 6 to 8 coals on the bottom and 14 to 16 on the top. 
  • Cake is done when top is brown and cake has absorbed juices and is no longer dry.

Peanut Butter S'mores
San Gabriel Valley, Long Beach, & Verdugo Hills Councils

Ingredients:

  • 2 pkgs chocolate covered peanut butter cups - 16 ounces
  • 8 graham cracker squares
  • 4 large marshmallows

Instructions:

  • Place 1 peanut butter cup on each of 4 crackers. 
  • Spear marshmallows on long fork or clean stick;
  • Toast them over campfire coals or over grill on low heat.
  • Set a toasted marshmallow on top of each peanut butter cup
  • Top each with cracker. 
  • Press together and hold for a few seconds to melt chocolate.

Licorice Pan Flutes
San Gabriel Valley, Long Beach, & Verdugo Hills Councils

Cut hollow licorice tubes to different lengths (only cutting one end) and attach them together by heating the edges and sticking them together with scotch tape.  Show the boys how to blow into them to make sounds.  Have the boys work together to make “beautiful music.”  Then they can eat their instruments.

Homemade Energy Bars
San Gabriel Valley, Long Beach, & Verdugo Hills Councils

These granola bars are chock-full of goodies and will sustain even the most tired hiker through the trip home.  Wrap them individually and make extras for tucking into school backpacks.

Ingredients:

  • 1 egg
  • ½ cup brown sugar
  • 1 tsp. vanilla extract
  • 1 cup granola
  • ½ cup raisins (or any chopped dried fruit)
  • ½ cup chopped hazelnuts (or your favorite nut)
  • 1 1.69 oz. pkg. M&Ms chocolate candies

Instructions:

  • Preheat the oven to 350°F. 
  • Generously butter or oil an 8 x 8” square pan (preferably nonstick). 
  • Crack the egg into a medium-sized bowl. 
  • Add the sugar and vanilla extract and mix thoroughly. 
  • Stir in the granola, raisins, hazelnuts, and M&Ms and mix until combined. 
  • Transfer to the pan and distribute evenly over the bottom, pressing firmly with your hands. 
  • Bake for 25 minutes. 
  • Cool and cut into bars or squares.
  • Serves 8 to 12.



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