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Baloo's Bugle

June 2005 Cub Scout Roundtable Issue

Volume 11, Issue 10
July 2005 Theme

Theme: Play Ball
Webelos: Aquanaut & Geologist
  Tiger Cub
Activities

CUB GRUB

 Hot Dog Cookies

San Gabriel Valley, Long Beach & Verdugo Hills Councils

These little treasures are great for Pack or Den Meetings or Cub Sports Events.

Ingredients:

  • 1 cup butter, softened
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4 drops red food coloring
  • 3 tablespoons flaked coconut
  • 2 drops green food coloring
  • 1 (4.5 ounce) tube prepared yellow frosting

Directions:

  • In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth.
  • Stir in the flour until dough is smooth.
  • Remove 1 cup of dough, then cover and refrigerate remaining dough.
  • Knead the red food coloring into 1 cup of dough until the color of a hot dog is achieved.
  • Refrigerate all dough for 1 hour.
  • Preheat oven to 350°F (175°C).
  • Divide the red dough into 16 portions.
  • Roll each piece into a 2½” long sausage shape.
  • For buns, divide the white dough into 16 portions and shape into 3” logs. Slice them almost in half lengthwise.
  • Spread the buns open and place the hot dog doughs inside, leaving buns open.
  • Place 2” apart onto ungreased cookie sheets.
  • Bake in the oven, for 12 to 15 minutes or until firm.
  • Remove from cookie sheets to cool.
  • In a small jar or plastic bag, combine coconut and green food coloring. Shake until coconut is evenly colored.
  • Sprinkle over hot dog cookies when cool and make a zig zag with the yellow frosting for mustard.
  • Yields: 16 cookies

Sports Drink

San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

  • 2 cups prepared caffeine-free lemon tea
  • 2 tablespoons sugar
  • 1 pinch salt
  • ¼ cup orange juice

Directions:

  • Dissolve the sugar and salt in the hot tea.
  • Cool.
  • Blend the tea and orange juice in a blender or shaker.
  • Drink cold for best taste.

Soccer Ball Cake

San Gabriel Valley, Long Beach & Verdugo Hills Councils

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (16 ounce) container vanilla frosting
  • 12 black licorice whips
  • ¾ cup white sugar

Directions:

  • Heat oven to 350°F (175°C).
  • Grease and flour one 2½ to 3 quart oven proof bowl.
  • Place sugar in a bowl and stir in black food color until desired color is achieved. Set aside.
  • Pour prepared cake batter into the prepared bowl and bake for 1 hour and 15 minutes.
  • Let cake cool for 15 minutes in the bowl then invert and let cake cool completely.
  • Once cake is completely cool, trim flat side of cake and place on a cake board.
  • Trim edges into a ball shape.
  • Frost with white frosting.
  • Next using a toothpick draw a pentagon in the center top of the cake. Surround the pentagon with five hexagons.
  • Repeat to cover entire cake.
  • Cover lines with black licorice cut into 1½” pieces.
  • Fill the pentagon shapes with black colored white sugar.

Yummy Cheese Ball

San Gabriel Valley, Long Beach & Verdugo Hills Councils

A tasty cheese and bacon cheese ball. Best served with buttery crackers.

Ingredients:

  • 1 pound bacon
  • 2 (8 ounce) packages cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 green onion, chopped
  • 1 cup chopped pecans

Directions:

  • In a large skillet, fry the bacon. (I would prep the bacon before the meeting and have it ready for the Cubs. CD)
  • Remove bacon from the skillet. Drain on paper towels.
  • Chop or break the cooled bacon into small pieces.
  • In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions.
  • When mixed well, form 2 balls out of the mixture.
  • Cover and refrigerate 3 to 4 hours, or overnight.
  • Before serving, roll the cheese balls in the chopped pecans.
  • Yield: 20 servings

Chili Wraps

These are great for your favorite sporting events. You can load them with the works or keep them plain for the Cubs. They’re fun and not very messy.

Ingredients:

  • ½ pounds ground beef
  • 1 (1.25 ounce) package Chili Seasoning
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (15 ounce) can black beans
  • 8 (10”) flour tortillas, warmed
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded lettuce
  • sliced green onion, if desired

Directions:

  • Brown ground beef in a large skillet; drain fat. (I would prep the meet  and have it ready for the Cubs. CD)
  • Stir in seasoning mix, tomatoes and beans.
  • Bring to a boil, reduce heat and simmer 10 minutes.
  • Spread ½ cup chili onto center of each tortilla; top each with 2 tablespoons sour cream, ¼ cup cheese and ¼ cup lettuce. Sprinkle with sliced green onion, if desired.
  • Fold bottom of each tortilla over chili; fold sides over, overlapping filling.
  • For a speedy recipe you could use your favorite canned chili.
  • Yield: 8 wraps

Baseball Cookies

Baltimore Area Council

Ingredients

  • ½ C wheat germ
  • ½ C peanut butter
  • ½ C honey
  • 3 C dried milk powder
  • ¾ C graham cracker crumbs
  • Powdered sugar or shredded coconut

Directions

  • Mix together the wheat germ, peanut butter, honey, milk powder and graham cracker crumbs.
  • Form into balls the size of large marbles.
  • Roll in shredded coconut or powdered sugar.
  • Refrigerate.

Grand Slam Bacon Bats

Ingredients

  • 6 bacon strips, halved lengthwise
  • 12 crisp bread sticks (about 5 inches long)

Directions

  • Wrap a piece of bacon around each breadstick. 
  • Place on a rack in a baking pan. 
  • Bake at 375 degrees for 20-25 minutes, until bacon is crisp.  Makes one dozen.
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