Monday, December 5, 2016

Honey Roasted Butternut Squash and Cranberries

There are so many recipes with the ever popular Butternut Squash. This one sounds intriguing.
Honey Roasted Butternut Squash and Cranberries
Ingredients:
1 large butternut squash, peeled + chopped
a hearty drizzle of olive oil (approx 1-2 TBSP)
salt, pepper, and garlic powder, to taste
2 cups fresh cranberries
2-3 TBSP honey [or extra, to taste]
1/4 cup finely crumbled feta
ground cinnamon, to taste (optional)
fresh or dried parsley, to garnish (optional)

Directions:
Pre-heat oven to 400 degrees F.
Lightly drizzle or spritz a baking sheet with olive oil.
Add cubed squash to the sheet along with another drizzle of olive oil.
Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
Roast at 400 F for 25 minutes on the center rack.
At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
Return to the oven for 10 minutes or until the cranberries have started to soften and burst a bit.
Remove from oven and add a sprinkle of cinnamon (approx 1/8-1/4 tsp depending on preference) along with feta and honey.
Garnish with parsley for a burst of color and dig in while it's hot!

Thanks to peasandcrayons.com


Wednesday, November 30, 2016

New recipes with Tasting Party

Lee Rogers prepares Harvey House Scallion Rice
Trying new recipes for Tastes and Treasures, A Storytelling Cookbook of Historic Arizona Volume II is a pleasure at our Tasting Parties. Our second party featured some delicious foods like Lasagna, Burgers and Tres Leche Cake.

Bonnie Newhoff serves Cafe Roka's Lasagna

Cowboy Poke Burgers from Sprucedale Ranch

Tres Leche Cake with Caramel Sauce from Wisdom Cafe

Sunday, November 27, 2016

Esteban Concert for holiday gift giving.

Have you started Christmas shopping? We've got the perfect gift that will have you and your family making memories with a night of Sangria, Spanish tapas and an exciting raffle! Join us for a Holiday Concert with Esteban on December 10th! www.BrownPaperTickets.com

Friday, November 25, 2016

Strawberry-Banana Muffins - sugar free

Strawberries and banana in a muffin that is sugar free. YUMMMM.

Ingredients:
3/4 cup applesauce
1/2 cup butter
1 egg
2 bananas, mashed
2 Tbsps. vanilla Greek yogurt
2 tsps. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup strawberries, chopped

Directions:
Preheat oven to 425°F.
In a large mixing bowl, blend together applesauce, butter, egg, bananas, Greek yogurt, and vanilla.
In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.
Combine dry ingredients with wet ingredients, and mix in strawberries.
Scoop batter into lined muffin tins.
Bake for 5 minutes at 425°F, then lower to 350°F and bake for an additional 15 minutes.
Serve and enjoy!

Thursday, November 24, 2016

Thanksgiving Pumpkin Bread

Think of a soft, moist, spiced, dense pumpkin bread for Thanksgiving. This is it! The cream cheese layer is like having a layer of cheesecake baked into pumpkin bread.

Pumpkin Bread with Cream Cheese Filling
Ingredients for Bread:
1 large egg

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)

1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1 cup all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon baking soda

pinch salt, optional and to taste
Ingredients for Cream Cheese Filling:
1 large egg

4 ounces softened brick-style cream cheese (lite is okay)

1/4 cup granulated sugar

3 tablespoons all-purpose flour

Directions for Bread:
Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't over mix; set aside.
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Directions for Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary. Coupons
Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Yield: one 9x5-inch loaf, about 10 slices

Thanks to myhoneysplace.com for the recipe

Tuesday, November 22, 2016

Pumpkin Pecan Cobbler

Nothing like Fall weather and an abundance of Pumpkin! Also try Great Pumpkin Cookies from Tastes & Treasures cookbook page 162.


Pumpkin Pecan Cobbler
Ingredients:
1/2 cup Pumpkin puree
1 3/16 cup All purpose flour
2 tsp Baking powder
1/2 cup Brown sugar
1 tsp Cinnamon
1/2 tsp Cloves
1 1/4 cup Granulated sugar
1/2 tsp Nutmeg
1/2 tsp Salt
1 1/2 tsp Vanilla
1/4 cup Butter or vegetable oil
1/4 cup Pecans
1/4 cup Milk
1 1/2 cups Water, very hot

Directions:
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (without stirring a thing) and bake for 40 minutes or once the middle is set. (Be sure to place on a baking sheet in case it bubbles over.) Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.


Thanks to laurenslatest.com for the recipe.

Sunday, November 20, 2016

Tasting Party for Tastes & Treasures Vol II recipes

Lee Rogers, Carolyn Mendoza, Delores Tomasek, Hostess Mary Parker,
Leslie Christiansen, Linda Corderman
Mary Parker's home was a perfect venue with good friends and fine wines, tasting recipes for the Historical League's new cookbook, Tastes & Treasures, A Storytelling Cookbook of Historic Arizona Volume II. Tasting Parties are a wonderful way to critique the recipe for flavor, presentation, ingredients and helpful hints on how to make it. The Evaluation Sheets get filled up with suggestions and comments. The excitement for Volume II is building with these historic venues and their foods.

Jolene Beard, Cathy Shumard, Lee Rogers, Bonnie Newhoff, Linda Fritsch, Lindy Isacksen,
Julie Moore, Delores Tomasek, Carolyn Mendoza, Renee Donnelly, Mary Parker, Margaret Baker