June Cub Scout Roundtable Issue
July 2008 Theme
Aquanaut & Geologist
Seedless Watermelon Ice Cream Cake
Great Salt Lake Council
1/2 to 1 Gallon Lime Sherbet
1/2 to 1 Gallon Raspberry or Strawberry
1 Metal Bowl (amount of Sherbet depends on
what size bowl you use)
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
When frozen or when you’re
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
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
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
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
Graham crackers, gummy bears, icing
Use icing to let the boys glue 3 or 4 gummy
bears to a square of graham cracker.
Make an edible aquarium in a cup. This is a
great party treat you can make with your child.
You will need:
Jell-O Gummy fish
Graham crackers clear
Crush graham crackers into
crumbs for the aquarium “gravel.”
Put about ½ 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 they’re partially set,
place a few gummy fish in each cup.
Put them in the refrigerator
until they’re completely set. Eat and enjoy!
(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
cookies pretzel sticks
Fruit roll-up sheets 4 sm.
pkgs. Blue Jell-O
2 ½ c. boiling water
Completely dissolve gelatin
in boiling water or juice.
Pour into 13”x9” 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
2 - 12 oz cans of frozen juice concentrate, thawed, any
1 - 32 oz bottle clear soda (7-Up, ginger ale, Mountain
Small paper cups or zip-top freezer bags (sandwich size).
Mix together the thawed juice concentrate with the soda.
Ladle 1/2 cup of the mixture into each paper cup or zip-top bag.
Place in the freezer for at least 30 minutes.
Makes approximately a dozen treats.
1 6-oz can frozen juice
2 cups plain yogurt
1 tsp vanilla
1 envelope unflavored gelatin
1/2 cup very hot water
8 small paper cups
8 popsicle sticks
Mix the yogurt, fruit juice and vanilla in a big bowl.
Dissolve gelatin in the hot water.
Add the gelatin to the vanilla, yogurt and fruit juice and stir.
Mash up the fruit and mix it in with the rest of the stuff.
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.
Freeze for 4 hours or until frozen hard.
Peel off paper cup and EAT!! 8 servings.
Quick Fruit Dip
This tastes good on a sunny day. And it’s easy to make too.
1 cup plain yogurt
2 Tbsp brown sugar
Fruit (apple wedges,
strawberries, grapes, banana slices, pineapple chunks)
Mix the yogurt and sugar in a small bowl. Serve with any of
the fruit above!
Blue gelatin dessert,
clear plastic cups
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
When partially set, place a few gummy fish in each cup.
Put them in the refrigerator until they’re completely set.
Eat and enjoy!
Tuna salad (made to boys’ taste)
Toothpicks or uncooked spaghetti
Hollow out top of roll.
Fill with tuna salad.
Cut cheese into triangles for sails;
put on toothpicks or spaghetti noodles and insert into
Ice Cream Sandwiches
1 pint ice cream
12 large or 20 small cookies
Remove the ice cream from the freezer and put in the refrigerator for
about 10 minutes, until it softens slightly.
While the ice cream softens, put the sprinkles on a piece of waxed
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.
With a tablespoon, smooth the sides of the ice cream sandwich. Then
roll the sides in the sprinkles.
Serve right away, or wrap the sandwiches individually in waxed paper
or plastic bags and place them in the freezer until you’re ready to serve them.
Makes 6 to 10 sandwiches.
Sand Dollar Cookies
1/2 cup (1 stick) butter, at room
1/2 cup sugar
1 large egg
1 tsp almond extract
1/4 tsp salt
1 1/2 cups all-purpose flour
1 large egg white
1/4 cup sliced almonds
Put the butter and sugar in a mixer bowl.
have an adult use an electric mixer and beat them on medium speed
until the sugar and butter blend together into a soft ball.
Break the egg into the batter.
Add the almond extract and salt. Mix until blended.
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.
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.)
Shape the dough into a thick log and wrap it in a piece of plastic
wrap. Refrigerate for 1 hour.
After the dough is chilled, place an oven rack in the center of the
oven. Preheat the oven to 350.
Unwrap the dough on a cutting board.
Using a knife, carefully cut the log into 1/2-inch-thick slices.
Put the slices about 1 inch apart on the cookie sheet.
Put the egg white into a bowl. Beat the egg white with the electric
mixer until it’s very foamy and white. Use your finger to rub egg white over the
top of each cookie. (Wash your hands before and afterward.)
Sprinkle the tops with the almonds.
Bake until the cookies are golden, about 10 minutes.
Cool on a cooling rack. Makes 36 cookies.
I am not
sure why these are called Sand Dollar Cookies – I don’t see five marks being
made in the cookies. CD
Materials found in Baloo's Bugle may be used by Scouters for Scouting activities provided that Baloo's Bugle and the original contributors are cited as the source of the material.