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January Cub Scout Roundtable Issue
Volume 7, Issue 6

Passports to Other Lands
Webelos Scholar & Engineer
Tiger Big Ideas 10 & 11

CUB GRUB - Fun Food

Hot Chocolate Mix


        Heated water,

        1/3 cup measuring cup

        1 8-quart box dry milk,

        2 lb can chocolate drink mix (eg. Nestle Quik, Hershey's),

        12 or 16 oz. non-dairy creamer

        1 jar instant malted milk (chocolate or vanilla)



1.      Mix all ingredients well; store in cool, dry place.  Heat water. Add 1/3 cup mix to 1 cup hot water. Stir well.

For a quick snack, buy small tortilla shells in the refrigerated section in the store. Spread with peanut butter and or bananas/raisins, fold and serve.

Peanut Butter Yummies


        2 slices white bread,

        2 tablespoons butter,

        4 tablespoons peanut butter,

        1 teaspoon white sugar,

        1 slice whole wheat bread



1.      Butter a slice of white bread.  Spread peanut butter on the bread over the layer of butter.  Sprinkle sugar over the top of the peanut butter layer.

2.      Place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. Top the wheat bread with a slice of white bread.

3.      Cut the layered slices into 9 pieces. Insert toothpicks into the pieces and serve.



Canadian Molasses Cookies


        1cup dark molasses,

        3/4cup packed brown sugar,

        1 teaspoon cider vinegar

        2 1/3 cups all-purpose flour,

        1 1/2 teaspoons ground ginger,

        2 teaspoons baking soda,


        1/2 teaspoon salt



1.      Preheat oven to 350 degrees F.  Grease cookie sheets.

2.      In a large bowl, stir together the molasses, brown sugar, vinegar, and egg.

3.      Sift together the flour, baking soda, ginger and salt and add to molasses mixture. Mix until well blended.

4.      Spoon the dough by teaspoonfuls onto cookie sheets, about 2 inches apart. Bake until edges are golden. Let cool on pans for 5 minutes before removing.

Chocolate Mexican Wedding Cookies


        cup butter, softened,

        1/3 cup confectioners' sugar,

        2 teaspoons vanilla extract,

        1 3/4 cups all-purpose flour,

        1 cup ground pecans

        1/2 cup German sweet chocolate, grated.

        3/4-teaspoon ground cinnamon,

        1 pinch salt, 1/2-cup confectioners' sugar,

        1/4 cup German sweet chocolate, grated



1.      In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.  Add the vanilla extract.

2.      In a separate bowl, combine the flour, ground pecans, 1/2-cup ground chocolate, cinnamon and salt; mix well.

3.      Gradually add the dry ingredients to the creamed mixture.

4.      Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

5.      Preheat oven to 325 degrees F (180 degrees C).

6.      Shape the dough into 1-inch balls.  Place balls 1 inch apart on an ungreased baking sheet.  Bake 15 to 18 minutes, or until the cookies are firm to the touch.  Cool 1 minute on the baking sheet, then transfer to a wire rack.

7.      For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.  While cookies are still warm, roll them in the coating.

Darbey Bread (Italian)


        (3 pound) package frozen bread dough, thawed,

        1 1/2 cups shredded sharp Cheddar cheese,

        1 onion, finely diced,

        1/4 cup olive oil,

        1 tablespoon Italian seasoning



1.      Thaw frozen bread dough loaves until they can be cut into 1 inch cubes.

2.      Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices.  Place in a 9x9 inch square baking pan.  Let sit and rise in a warm place until bread has doubled in size.

3.      Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted.

Apple Kugel

"Kugel" is a noodle dish that adapts very well to apples.  If making for the lunchbox, prepare the day before and refrigerate. Cut into serving-size squares. Serves 6




                    4 cups uncooked egg noodles

        8 ounces reduced-fat cream cheese

        1/2 cup brown sugar

        pound low-fat cottage cheese


        egg whites

        teaspoon vanilla extract

        1/2 teaspoon ground cinnamon

        1/4 teaspoon ground nutmeg

        Rome Beauty apples



1.      Cook egg noodles according to package directions until just tender; drain.  Meanwhile, in large bowl with electric mixer, beat cream cheese and brown sugar until well blended. Add cottage cheese, egg, egg whites, vanilla, cinnamon and nutmeg, beating until combined.

2.      Heat oven to 350 degrees F. Lightly grease 8-or 9-inch square pan. Core, quarter and thinly slice apples; stir apple slices and cooked noodles into cheese mixture. Spread mixture in pan; bake 45 minutes or until kugel is golden and firm.

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