CUB GRUB

Make Butter

Baltimore Area Council

You will need heavy whipping cream, a small (4-5 oz.) jar or plastic container with a lid that seals well, and salt. Put a small amount of cream (about ½ inch) into the container and shake well (about 15 minutes). You’ll be making three different things. Do you know what they are? First, the cream will be whipped into whipping cream. But if you keep on shaking, the whipping cream will start to separate into something solid and something liquid. The whitish liquid you see is a sweet buttermilk (not sour like you get in the store) and the lumps that look like popcorn are butter! You can drain off or drink the buttermilk. It tastes like sweet nonfat milk. And what you have left is a sweet cream butter. If you like, add salt, and spread it on a cracker or fresh bread. Congratulations! You’ve just made butter!

Farmer’s Breakfast

Baloo’s Archives

Ingredients

1/2-pound chopped bacon
2 boiled potatoes -- peeled and cubed
1 onion - sliced thinly
8 eggs -- beaten slightly
salt
black pepper

Directions

Sauté bacon until crisp.  

Remove from pan, drain on paper towel. 

Pour off all but 3 tablespoons bacon fat. 

Sauté onions in bacon fat until soft. 

Add potatoes and cook, stirring often, until potatoes start to brown. 

If potatoes  stick to pan, add more bacon fat. 

When potatoes begin to brown, add bacon and eggs. 

Cook, stirring constantly, until eggs set. 

Season with salt and pepper to taste.

Taco Snack Mix

Baloo’s Archives

Ingredients

4 cups spoon size shredded wheat
4 cups pretzel sticks
4 cups tortilla chips
1 package taco seasoning mix
1/4 cup margarine (melted)

Directions

ü  In a large bowl, combine cereal, pretzels, tortilla chips and taco seasoning mix.

ü  Drizzle with margarine, tossing to coat well.

ü  Store in airtight container.

Dirt Cups

Baloo’s Archives

Ingredients

24 clear 12-oz. plastic cups
2 pkgs. Oreo cookies
2 recipes of chocolate pudding
whipped cream
24 gummi worms
(optional) 24 Pepperidge Farm Milano Cookies
(Optional) brown or black cake decorating gel

Directions

 Crush all Oreos in food processor.

In the bottom of each cup, place about 1 Tbsp. of Oreos.

Mix remainder of Oreos in pudding mixture,

Holding out about 2 cups for topping.

Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, but still showing on top.

You now have a cup of dirt to eat

Optional to turn the dirt cup into a grave for Halloween –

On each Milano cookie, write on top half "RIP" with cake decorating gel,

Stick them down in the back of the cup.

They will resemble tombstones.

Purple Cow

Baloo’s Archives

Ingredients

3/4 C. low-fat milk
1 1/2 T. frozen grape juice concentrate
1/4 C. fat-free vanilla yogurt

Directions

ü  Combine ingredients in container with lid and

ü  Shake until well blended.

ü  Pour into a glass.

Toasted Pumpkin Seeds

Baloo’s Archives

Scoop seeds from pumpkin

Separate seeds from pulp and rinse
you may have to pick them out by hand

Drain and dry seeds

Put seeds on cookie tray or toaster tray

Sprinkle with salt

Toast at 300 F (I'm not sure about this)

Turn once

Seeds should be dry and barely turn golden brown
some seeds will puff up.

These are similar to sunflower seeds and have a nice nutty flavor, the shells are harder to crack open if they are small.

Candy Popcorn

Baloo’s Archives

Ingredients

2 cups sugar
1 cup light syrup (white corn, Karo)
2/3 cup margarine
2 pkg. Koolaid
1 tsp soda

Directions

Boil the sugar, syrup and margarine together for 3 minutes.

Stir in soda and Koolaid. 

Pour over 6 quarts of popcorn.

Bake at 225 F for 45 minutes,

Stir every 10 minutes.

Remove from the oven

Break up immediately.

ANIMAL CHIPS

Great Salt Lake Council

Ingredients:

1 large tortilla

Cooking Spray

Salt

Directions

ü  Use animal-shaped cookie cutters to cut shapes from a large flour tortilla.

ü  Arrange the animals on a baking sheet.

ü  Lightly coat them with cooking spray and sprinkle them with salt.

ü  Bake at 350° for 5 to 7 minutes and your chips are ready for a dip in salsa or guacamole.

DINNER IN A PUMPKIN

Great Salt Lake Council

Ingredients:

1 sm. or med. pumpkin

1 lb. ground beef sautéed with onions, celery and pepper

1/4 c. soy sauce

2 tbsp. brown sugar

1 (4 oz.) can sliced mushrooms, drained

1 can cream of chicken soup

2 c. cooked rice

Directions

ü  Paint a face on the pumpkin with acrylic paints before it’s baked.

ü  Preheat oven to 375°.

ü  Cut the top of the pumpkin off and clean it out. (Save top.)

ü  In medium bowl, combine beef mixture, soy sauce, brown sugar, mushrooms, soup and rice.

ü  Put into pumpkin. Replace pumpkin lid.

ü  Place on baking sheet and bake 1 hour or until pumpkin is tender.

ü  When served--scoop some pumpkin out with mixture.

ü  Makes 6 to 8 servings.

Ricotta Cheese

Alice, Golden Empire Council

Ingredients

1 quart of whole milk

1 ½ tablespoons any vinegar

Sieve, cheesecloth

Directions:

ü  In a large pot, heat 1 quart of whole milk till you see small bubbles starting to rise along the edge. 

ü  Add 1-1/2 Tablespoons of any vinegar. 

ü  Stir and remove mixture immediately from the heat. 

ü  Cover and let stand for 20 minutes. 

ü  Check under the cover - a thick curd should be floating on top of a clear solution, which is called the whey. 

ü  Line a sieve with a piece of cheesecloth and

ü  Pour the cheese mixture through it, running the liquid into the kitchen sink. 

ü  The curds that remain in the cheesecloth are delicious, nutritious and inexpensive ricotta cheese.

Cream Cheese

Alice, Golden Empire Council

Ingredients

4 cups light cream

1 cup heavy cream

1 Tablespoon cultured buttermilk

Directions:

ü  Stir all ingredients together in a heat proof bowl. 

ü  Place the bowl in a pan of water and heat until the cream is 72 degrees F (23 C). 

ü  Remove from heat, cover and put in a warm spot for 18 hours.  If you have a gas oven, that’s perfect. 

ü  Heat the cream again in the same way until it reaches 130 degrees F – which will take 30-45 minutes. 

ü  Be sure to stir the cream before inserting the thermometer to get an accurate reading. .

ü  Stir in 1 T. salt. 

ü  Put the bowl in the refrigerator and chill for 4 hours. 

ü  Drain the thickened cream into a dishtowel held like a sack. 

ü  Squeeze out as much liquid as possible. 

ü  Line a colander with ice cubes. 

ü  Put the cloth filled with cheese on the ice, weighted with a small plate holding a quart of water. 

ü  Place the colander in a pan (to catch any drips) and refrigerate for 14 hours. 

ü  Unwrap and enjoy your cream cheese. 

And now that you’ve see how much work goes into it, appreciate the cows, the farmers and the companies that make your cheese!

Strawberry Leather

Alice, Golden Empire Council

Ingredients

1 1/2 cup Strawberries

1 1/2 teaspoon light corn syrup

1/2 teaspoon lemon juice

jelly roll pan

blender or food processor

plastic wrap

Directions:

Place 1 1/2 cups of clean strawberries in a blender or food processor and process until smooth. Stir in 1/2 teaspoon lemon juice and 1 1/2 teaspoons light corn syrup. Line a jelly roll pan with heavy-duty plastic wrap, taping the plastic wrap to the corners of the pan with masking tape. Pour the strawberry mixture into the pan, spreading evenly. Leave at least a one-inch margin on each side. Dry in an oven at 150 degrees for 7 to 8 hours or until the surface is dry and no longer sticky. Remove the leather and plastic wrap from the pan while still warm (hands must be clean and dry) and roll up in a jelly roll fashion. Cut into logs and store in plastic wrap for a maximum of  5 days

Coconut Monkey Mix

Alice, Golden Empire Council

Ingredients

1 cup flaked coconut (unsweetened or sweetened)
6 cups popped popcorn
1 tablespoon butter or margarine, melted
1 teaspoon sugar
1/8 teaspoon salt
 dash of nutmeg
1 cup dried banana chips

Directions:

ü  Preheat oven to 325° F.

ü  Spread coconut in a 13x9-inch baking pan, breaking up any clumps as needed.

ü  Bake 10 minutes or until edges of coconut begin to brown.

ü  Spread popcorn over coconut and sprinkle with melted butter; toss.

ü  Sprinkle popcorn mixture with sugar, salt and nutmeg; toss.

ü  Bake 5 minutes longer and toss with banana chips.

ü  Serve immediately or cool and store in an airtight container.

ü  Makes 7 cups.

Popcorn Jack O’Lantern and Indian Corn

Alice, Golden Empire Council

Start with

6 quarts unsalted popped popcorn

Then make Glaze:

Ingredients

2 cups sugar
1 can (6 oz.) frozen orange juice concentrate
3/4 cup cranberry juice
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
Small colored candies
Licorice strings
Green gumdrops

Directions:

ü  Keep popcorn hot and crisp in a 300-degree Fahrenheit oven.

ü  Combine sugar, orange juice concentrate, cranberry juice, corn syrup, vinegar and salt in a heavy saucepan.

ü  Bring to a boil; cook over medium heat to hard-ball stage (250 degrees on candy thermometer).

ü  Pour glaze in thin stream over popcorn in a large buttered bowl and mix well.

ü  Working quickly with buttered hands, form two-thirds of mixture into basic shape of pumpkin.

ü  Shape remainder into ears of corn. To apply finishing touches, heat a little corn syrup, brush on corn ears, press small candies firmly in place to resemble Indian corn; cover with green fruit rollup to resemble shucks. Make pumpkin's eyes, nose and mouth from licorice strings and apply as above; cut gumdrop to make a stem.

ü  Makes one Jack O’Lantern and six ears of corn