Baloo's Bugle

June Cub Scout Roundtable Issue

Volume 14, Issue 11
July 2008 Theme

Theme: H20hhh!
Webelos: Aquanaut & Geologist
Tiger Cub
Achievement 2

CUB GRUB

Seedless Watermelon Ice Cream Cake

Great Salt Lake Council

Ingredients:

1/2 to 1 Gallon Lime Sherbet

1/2 to 1 Gallon Raspberry or Strawberry Sherbet

1 Metal Bowl (amount of Sherbet depends on what size bowl you use)

Freezer

Directions

  Take the lime sherbet and soften just enough to work with and spread it around the edges of the metal bowl until sides are completely covered about 1/2 thick.

  Freeze for about 45 minutes or until firm.

  When frozen take the pink sherbet and soften just enough to be able to fill in the rest of the bowl.

  Freeze for 45 minutes or until firm.

  When frozen or when youre ready to serve remove cake by filling sink with just enough hot water so that when you set the bowl in the water it will not go over the sides of the bowl.

  Let sit for about 1 minute and then tip bowl onto a plate. Slice like a watermelon.

Red, White and Blue Pops

Great Salt Lake Council

Ingredients:

2 cups blue Kool-aid

2 cups red kool-aid

1 cup frozen whipped topping

1 cup vanilla yogurt

12 5 oz paper cups

12 popsicle sticks

Freezer

Directions

  Divide the blue kool-aid among the 12 paper cups.

  Place in the freezer until partially frozen, about 30 to 40 minutes.

  Mix together the whipped topping and the yogurt.

  Divide the mixture among the 12 cups.

  Set a popsicle stick in each cup and return them to the freezer for another 45 minutes.

  Add the red kool-aid to the 12 cups and return to the freezer until frozen solid.

  To remove the popsicle from the paper cup, run under warm water over the outside of the cup.

Bears on a Raft

Baltimore Area Council

Ingredients:  Graham crackers, gummy bears, icing

Use icing to let the boys glue 3 or 4 gummy bears to a square of graham cracker.

Edible Aquarium

Baltimore Area Council

Make an edible aquarium in a cup. This is a great party treat you can make with your child.

 

You will need:

Blue Jell-O                                     Gummy fish

Graham crackers                 clear plastic cups

  Crush graham crackers into crumbs for the aquarium gravel. 

  Put about inch of crumbs into the bottom of each clear plastic cup. 

  Make blue Jell-O according to the directions on the box.

  Pour into clear plastic cups. Let them cool in the refrigerator until partially set - about an hour.

  When theyre partially set, place a few gummy fish in each cup.

  Put them in the refrigerator until theyre completely set. Eat and enjoy!

Variations include:

  Frozen fish-Popsicles (just freeze the Jell-O in Popsicle molds - add the gummy fish when they are partially set - unmold very gently when entirely frozen). These are really messy to eat and are best eaten outside.

  An entire punch bowl of fish Jell-O (made like the cup o fish)!

Edible Raft

Baltimore Area Council

Ingredients: 

Fig Newton cookies                             pretzel sticks

Fruit roll-up sheets             4 sm. pkgs. Blue Jell-O

2 c. boiling water

  Completely dissolve gelatin in boiling water or juice.

  Pour into 13x9 pan. Chill until firm or about 3 hours.

  To remove, dip pan in warm water about 15 seconds.

  Cut into 3 squares.

  Lift gelatin blocks from pan and put on plates. 

  Top each square of blue gelatin with a Fig Newton raft.

  Cut a square of fruit roll-up and push the pretzel stick through it twice for a mast and sail. Stand a pretzel stick  and sail assembly in each Fig Newton.

Splish Spash Slushies

Longhorn Council

Ingredients

2 - 12 oz cans of frozen juice concentrate, thawed, any flavor

1 - 32 oz bottle clear soda (7-Up, ginger ale, Mountain Dew)

Small paper cups or zip-top freezer bags (sandwich size).

Directions -

1.       Mix together the thawed juice concentrate with the soda.

2.       Ladle 1/2 cup of the mixture into each paper cup or zip-top bag.

3.       Place in the freezer for at least 30 minutes.

Makes approximately a dozen treats.

Dreamsicles

Longhorn Council

Ingredients

1 6-oz can frozen juice

2 cups plain yogurt

1 tsp vanilla

1 envelope unflavored gelatin

1/2 cup very hot water

1 banana

10 strawberries

8 small paper cups

8 popsicle sticks

Directions

1.       Mix the yogurt, fruit juice and vanilla in a big bowl.

2.       Dissolve gelatin in the hot water.

3.       Add the gelatin to the vanilla, yogurt and fruit juice and stir.

4.       Mash up the fruit and mix it in with the rest of the stuff.

5.       Pour the mixture into eight small paper cups. Cover each cup with foil. Poke a popsicle stick through the center of the foil on each cup.

6.       Freeze for 4 hours or until frozen hard.

7.       Peel off paper cup and EAT!! 8 servings.

Quick Fruit Dip

Longhorn Council

This tastes good on a sunny day. And its easy to make too.

Ingredients

1 cup plain yogurt

2 Tbsp brown sugar

Fruit (apple wedges, strawberries, grapes, banana slices, pineapple chunks)

Directions

Mix the yogurt and sugar in a small bowl. Serve with any of the fruit above!

Cup OFish

Santa Clara County Council

Ingredients, Supplies:

Blue gelatin dessert,

gummy fish,

clear plastic cups

Directions:

Make the blue gelatin dessert according to the directions on the box. 

Pour into clear plastic cups. 

Let cool in refrigerator until partially set about an hour. 

When partially set, place a few gummy fish in each cup.

Put them in the refrigerator until theyre completely set. 

Eat and enjoy!

Tuna Boats

Santa Clara County Council

Ingredients, Supplies:

Rolls

Tuna salad (made to boys taste)

Cheese slices

Toothpicks or uncooked spaghetti for masts

Directions:

Hollow out top of roll. 

Fill with tuna salad. 

Cut cheese into triangles for sails;

put on toothpicks or spaghetti noodles and insert into rolls.

Ice Cream Sandwiches

Longhorn Council

Ingredients

1 pint ice cream

12 large or 20 small cookies

Sprinkles

Directions

1.       Remove the ice cream from the freezer and put in the refrigerator for about 10 minutes, until it softens slightly.

2.       While the ice cream softens, put the sprinkles on a piece of waxed paper.

3.       Remove the ice cream from the refrigerator. Place a large scoop of ice cream on top of 6 large cookies (or 10 smaller cookies). Then press another cookie on top.

4.       With a tablespoon, smooth the sides of the ice cream sandwich. Then roll the sides in the sprinkles.

5.       Serve right away, or wrap the sandwiches individually in waxed paper or plastic bags and place them in the freezer until youre ready to serve them.  Makes 6 to 10 sandwiches.

Sand Dollar Cookies

Longhorn Council

Ingredients

DOUGH:

1/2 cup (1 stick) butter, at room temperature

1/2 cup sugar

1 large egg

1 tsp almond extract

1/4 tsp salt

1 1/2 cups all-purpose flour

TOPPING

1 large egg white

1/4 cup sliced almonds

Directions

1.       Put the butter and sugar in a mixer bowl.

2.       have an adult use an electric mixer and beat them on medium speed until the sugar and butter blend together into a soft ball.

3.       Break the egg into the batter.

4.       Add the almond extract and salt. Mix until blended.

5.       With the mixer on medium speed, add the flour a little at a time. When all the flour has been blended, the dough should look crumbly.

6.       Turn the dough out onto a clean surface. Knead the dough until it is smooth and shiny, 3 to 5 minutes. (Kids like kneading the dough.)

7.       Shape the dough into a thick log and wrap it in a piece of plastic wrap. Refrigerate for 1 hour.

8.       After the dough is chilled, place an oven rack in the center of the oven. Preheat the oven to 350.

9.       Unwrap the dough on a cutting board.

10.    Using a knife, carefully cut the log into 1/2-inch-thick slices.

11.    Put the slices about 1 inch apart on the cookie sheet.

12.    Put the egg white into a bowl. Beat the egg white with the electric mixer until its very foamy and white. Use your finger to rub egg white over the top of each cookie.  (Wash your hands before and  afterward.)

13.    Sprinkle the tops with the almonds.

14.    Bake until the cookies are golden, about 10 minutes.

15.    Cool on a cooling rack. Makes 36 cookies.

I am not sure why these are called Sand Dollar Cookies I dont see five marks being made in the cookies.  CD

 

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