CUB
GRUB
BROWN PAPER BAG CARAMEL CORN
Utah
National Parks Council
1 cup unpopped popcorn
1 double strength brown grocery bag
1 cube butter
2 cups brown sugar
1 Tbl. corn syrup
1 Tbl. water
pinch of baking soda
Pop popcorn.
Place popped popcorn in grocery bag.
(Bag should be half full.)
Melt butter in saucepan with brown sugar, corn syrup
and water. (Adult help needed)
Mix and place on medium heat.
Stir constantly and bring to hard boil.
Add pinch of backing soda.
Remove immediately from heat and pour over popcorn.
Close bag tightly.
Punch and knead bag until well mixed.
Soda Pop Pops
Santa Cara County Council
Ingredients, Supplies:
2 12-oz cans lemon-lime soda
1 14-oz can sweetened
condensed milk
¼ cup lemon juice
10 wooden sticks
10 5-oz paper cups
Foil
In a bowl, stir together
soda, condensed milk and lemon juice. Pour into the 10 cups, and cover each
with a piece of foil. Make a hole in the center of the foil with a sharp
knife, and then insert a wooden stick through the hole.
Freeze 4-6 hours.
To serve, remove roil and
tear off paper cup.
Makes 10 servings.
Hot Dog Pie
Santa Cara County Council
Ingredients:
½ pound ground beef
4 hot dogs, cut in half
lengthwise and sliced
1 can (16 oz) baked beans
½ cup ketchup
2 T brown sugar
2 T prepared mustard
2 oz processed cheese
(Velveeta), cubed
1 unbaked deep-dish pastry
shell (9 inches)
4 slices American cheese
In a large saucepan, cook
beef over medium heat until no longer pink; drain. Add the hot dogs, beans,
ketchup, brown sugar, mustard and cheese cubes. Cook and stir until cheese
is melted.
Meanwhile, lightly poke
holes in pastry shell with a fork. Bake at 400 degrees for 10 minutes.
Fill with hot beef mixture. Cut each cheese slice into four strips. Make a
lattice topping over the pie. Bake 5-10 minutes longer or until cheese is
melted.
Serves 4-6.
FUNNEL CAKES
Utah
National Parks Council
This requires close
adult supervision – I was a funnel cake frying expert from 4 years of fund
raisers for my daughter’s High School. Very close adult supervision. CD
2 eggs
1 cup milk
1 3/4 cups flour
1 Tbl. sugar
1/4 tsp. salt
1 tsp. baking powder
Oil for frying
Beat eggs, then add milk, sugar, baking powder and
salt. Add flour a little at a time, mixing until smooth.
Using a small round iron skillet with about 2 inches of
hot oil, pour batter from a pitcher with a spout.
Starting in the center of the skillet, pour a small
circle and continue circling until the skillet is full.
Criss-cross the batter to hold funnel cake together.
Fry about one minute or until golden brown on each
side. Drain on paper towel, sprinkle with powdered sugar.
ROOT BEER
Utah
National Parks Council
7 quarts warm water
4 cups sugar
1 yeast cake
1/2 bottle root beer
extract
Dissolve sugar and extract in warm water.
Add yeast and stir well.
Don't seal. Set in a warm place.
Will be good in 5 or 6 hours.
Carbonate with dry ice.
Makes two gallons.
PRETZEL ANIMALS
Utah
National Parks Council
I package yeast
4 cups flour
1 1/2 cup warm water
1 egg
1 Tbl. sugar
1 Tbl. salt
In a large bowl, mix yeast, water, sugar, and salt.
Stir in flour. Knead until dough is smooth.
Shape into animal or pretzel shapes.
Brush with beaten egg, sprinkle with salt.
Bake 450 degrees for 15 minutes or until golden brown.
COLORFUL CONFETTI COOKIES
Utah
National Parks Council
1 1/2 cups sugar
1 cup softened margarine 2 eggs
2 3/4 cups flour
1 tsp. baking soda 1/4 tsp. salt
3 cups crushed Fruit Loops
Preheat oven to 400 degrees.
Mix sugar, margarine and eggs thoroughly.
Mix in flour, cream of tartar, baking soda and salt.
Stir in cereal.
Shape into 1 inch balls.
Place two inches apart on an ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned.
Makes 4 dozen.
