December 2008 Cub Scout Roundtable Issue
January 2008 Theme
Fitness and Scientist
Alice, Golden Empire Council
Graham cracker for each boy,
Each boy frosts (ices) his graham cracker,
Then he “lays out” a maze by drawing with a toothpick on the
Candies such as M&M’s can be used to show the pathway thru the
And then of course,
they can eat the whole thing – maze and all!
Simple Snack Mix Note:
Prep time: 5 minutes
whole grain cereal (squares or Os work best)
dried fruit of your choice
nuts, such as walnut pieces, slivered almonds, or pistachios
small, whole-grain snack crackers or pretzels
Equipment and supplies:
serving (snack size) bags
Measure out ingredients.
Combine in large bowl.
Makes - Three to four ½-cup servings
size Zip Loc® plastic bag
of butter (1/4 lb.)
cube of cream cheese
1/2 cup of cocoa
Place all the ingredients in the Zip Loc® bag and
Squeeze out all the air.
Squish and smoosh the bag until all the ingredients are well
mixed and there is a creamy consistency.
Add favorite flavors or stuff (raisins, peanut butter, etc.
Take a spoon and enjoy
Prep time: 15 minutes
red seedless grapes
green seedless grapes
dried coconut, shredded
(Adult help needed)
Prepare the fruit by washing the grapes and apples
Cut the apples into small squares,
Peel the bananas and cut them into chunks, and
Cut the pineapple into chunks, if it's fresh.
Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own
kabob by putting as much or as little of whatever fruit you want! Do this until
the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the
fruit gets covered.
Then roll it in the coconut.
Repeat these steps with another skewer.
Serving size: 1 kabob
Chocolate Cornflake Clusters
sweetened, condensed milk
melted milk chocolate chips, white chocolate, or peanut butter chips
Preheat oven to 325F degrees.
Mix together all ingredients except chocolate chips.
Line a cookie sheet with foil and grease.
Spoon about 1 tablespoon per cluster onto cookie sheet.
Bake for 15 minutes or until golden brown.
Remove from oven and cool for 5 minutes.
Then spread the bottom of the clusters with the melted chocolate.
Let the chocolate harden, then turn clusters over and drizzle more
chocolate over the top.
Prep time: about 30 minutes
1 1/3 c.
(Adult help needed.)
board, sprinkled with flour
sheet, sprayed with nonstick spray
measuring cups and spoons
Preheat the oven to 325 degrees Fahrenheit (165oC).
Put the yeast in a small bowl with the water and honey. Stir a
little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It
should be bigger than before and a little bubbly. Add this mixture to the flour
and salt mixture.
Stir everything together. Use a spoon to start. Finish with
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are
playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a big
gumball or superball.
Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it
on the cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes.
Let them cool and take a bite!
Serves: 12 Serving size: 1 pretzel
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.