Historical League Tour - 10/27 "100 Years 100 Ranchers" Photo Exhibit at Sky Harbor Airport

The 2011-2012 Tour season begins Thursday, October 27, with a guided visit to Terminal 4 at Phoenix Sky Harbor Airport to view the “100 Years 100 Ranchers” photo exhibit, part of the Arizona Centennial celebration. Lunch will follow at the Golden Buddha Restaurant at the Chinese Cultural Center.

Scott Baxter, a Phoenix photographer, traveled tens of thousands of miles in his Ford pickup for nearly a decade, rounding up Arizona ranchers and shooting more than 15,000 frames of film for these 100 black and white portraits. Each photograph features a rancher whose family has been working the land since statehood or longer. At Terminal 4 from October to May, the photographic legacy then moves to the Desert Caballeros Western Museum in Wickenburg and to the Tucson Museum of Art.

James Burns, Desert Caballeros museum director, praised Baxter’s work, saying “…I can’t imagine having a state centennial celebration and not having a project like Scott’s.”

Email Judy Blackwell for details on time and cost.

Strawberry Shortcake Muffins

Recipe exchanges bring new ideas. This muffin recipe (page 41 in Tastes & Treasures) takes the one from Garland's Oak Creek Lodge to a different level with the addition of heavy whipping cream instead of sour cream. Great to make with either Strawberries, Cranberries or Blueberries .
Tobe Daum made the Blueberry Muffins for a League meeting. Yummm.
Strawberry Shortcake Muffins from recipe exchange

Ingredients:
2 cups flour
2 teaspoons baking powder
3/4 cup sugar
1/2 cup butter
1 egg
1 cup heavy whipping cream or 1/2 cup whipping cream and 1/2 cup orange juice (I prefer the cream and juice)
1 teaspoon vanilla
1 cup fresh strawberries diced

Directions:
Mix flour, baking powder, and sugar in medium bowl. Cut in butter.
In another bowl, mix egg, vanilla, whipping cream, and orange juice.
Add egg mixture to flour mixture and mix with a spoon. Gently fold in strawberries.

Spoon batter into greased muffin tin or use paper liners. Bake at 350 for 20 t0 25 minutes. Check at 18 to 20 minutes. Tops of muffins remain light. Cool before removing from pan.
Makes 12 muffins.