Extremely knowledgeable of AZ History, John Jacquemart enjoyed The Historical League booth at BestFest. 
Rancho de La Osa Corn Muffins
So many recipes came to us for Tastes & Treasures cookbook that are meant for large crowds. This one makes 4 dozen and I am sure Rancho de La Osa Resort goes through them quickly. The Historical League has toured their kitchen and everything is made from scratch. You can cut this recipe in 1/2 for more “normal” family sizes.
2 cups chilled unsalted butter, cut into pieces
2 cups sugar
20 large eggs
2 cups buttermilk
4 cups all-purpose white flour
4 cups cornmeal
4 teaspoons salt
8 teaspoons baking powder
4 cups grated Jack cheese
4 cups grated Cheddar cheese
4 cups sour cream
1/2 cup finely diced jalapenos
1/2 cup crumbled bacon, optional
Add butter and sugar in a large mixing bowl. Use a mixer and beat until smooth. In a separate bowl, whisk together eggs and buttermilk. Set aside. Alternating, add buttermilk mixture and remaining dry ingredients to creamed butter ixture. When well mixed, slowly stir in Jack and Cheddar cheese, sour cream, jalapenos and bacon. Mix well.
Heat ove to 375 degrees. Heavily grease muffin tins. Spoon about 1/3 cup batter into tins. Bake about 25 minutes or until firm.
Makes about 4 dozen.
Gwen Goebel and the ASU Alumni group that attended were most supportive. We enjoyed a lovely lunch prior to the presentation and met many people including Kirk Baughan, chair of ASU Estate and Gift Planning.
Joan Robinson has created a power point presentation that Zona Lorig and Ruth McLeod have given to many groups. It talks about the Historical League and the AHS Museum at Papago Park. Our Legacy Project goal is to honor our Historymakers with this Centennial book as well as the Historymakers Video, Historymakers Gala and www.HistoricalLeague.org. 
Tastes and Treasures, A Storytelling Cookbook of Historic Arizona, features the chocolate cake served at Historymaker Polly Rosenbaum's 100th birthday celebration at the AHS Museum. Polly would have loved the Centennial event at the Capitol with all it's history. The recipe, on page 136, serves about 15 and it is chocolate decadence.
The Historical League had a booth at the Centennial celebration selling Tastes and Treasures cookbook, Arizona Recollections and Reflections, aprons and Centennial hats. It was a great opportunity to talk to those attending about the AHS Museum at Papago Park as we handed out maps and brochures.
Fry's donated the 500 cupcakes but the culinary arts students at Vista Grande actually made this 400 lb wonder.
The students prepared a 48 square foot cake in the shape of the state of Arizona. It was made out of about 40 18 by 12 inch cakes. They were all put together in a rectangle and then cut into the shape of Arizona. A regular classic yellow cake recipe and topped with decorative white frosting, it was painted to look like the flag of Arizona and topped off with an actual copper star in the middle. At lunchtime on the Tuesday, Feb 14 at the Capitol Celebration, it was served to the crowds attending. All of those students got their own little piece of history that day.
Sharing the history of Arizona was fun at BestFest February 11-12 at the Capitol Celebration. Rex and Kay Holcombe, and Ruth and Al McLeod helped Carolyn Mendoza set up the booth. Then the crowds started coming Saturday morning even though it did not officially open until noon. 
"It's finally here and it is truly the perfect chance to Celebrate the Arizona Experience," said Karen Churchard, executive director, Arizona Centennial Commission & 2012 Foundation, citing the title of the Centennial Countdown campaign that began in 2010.
Arizona Best Fest Phoenix is the largest of Signature Events that recognize Arizona's Centennial, including a Centenarian Brunch honoring 100-year-old individuals, companies and nonprofits; a grand gala entitled Fandango! Arizona; and an Arizona Centennial Ride -- a 16-mile motorcycle tour led by Phoenix native Dierks Bentley.
The event delivers museum-like educational pavilions and villages of Hispanic, American Indian and Western cultures, presented by corporations Resolution Copper, Discount Tire, Giant, ASARCO, Shamrock Farms, Arizona Public Service and University of Arizona, and individual contributors such as Stevie and Karl Eller. Eller is the outdoor advertising wizard who's also in the Advertising Hall of Fame. The Arizona Republic is delivering an Arizona storyteller's theater; and Arizona's sports teams -- Arizona Diamondbacks, Arizona Cardinals and Phoenix Suns -- are presenting a history of Arizona sports pavilion highlighting all Arizona sports teams and traditions, including Cactus League Spring Training, a draw to visitors from around the country.
Good Morning Quiche
A delicious quiche for company and you can prepare it ahead. Also try Rancho de La Osa's Southwestern Bacon and Cheese Strata, page 118 Tastes & Treasures cookbook, for another make-ahead breakfast recipe.
Ingredients:
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
6 slices center-cut bacon or ham
2 cups chopped broccoli
2 cups sliced mushrooms
1 cup chopped onion (about 1 onion)
1 cup chopped red bell pepper (about 1 pepper)
2 1/2 cups fat-free liquid egg substitute
1/2 cup light plain soymilk
3 wedges The Laughing Cow Light Creamy Swiss cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded reduced-fat cheddar cheese
Directions:
Preheat oven to 350 degrees.
Spray the bottom and sides of a deep 9" X 13" baking pan with nonstick spray. Place dough sheet along the bottom. Firmly press dough into the bottom and corners of the pan. Pierce dough several times with a fork.
Bake until dough just begins to puff up, about 5 minutes. Remove pan from oven and set aside to cool. Leave oven on.
If using bacon, fry in large skillet and drain.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli and 1/4 cup water. Cover and cook until broccoli becomes bright green, about 2 minutes. Uncover and cook until water evaporates, 1 - 2 minutes. Add mushrooms, onion, and bell pepper. Cook and stir until softened, about 8 minutes. Remove from heat, blot away excess moisture, and set aside.
In a large bowl, combine egg substitute, soymilk, and cheese wedges, breaking cheese wedges into pieces. Add garlic powder, salt, and black pepper. Whisk until mostly smooth. Chop bacon or ham and add to the bowl. Add cooked veggies and stir well.
Evenly pour contents of the bowl over the dough in the pan. Sprinkle with shredded cheese. Bake until egg mixture is cooked through, about 40 minutes.
MAKES 8 SERVINGS
Creamy Pumpkin Faux-sotto
This recipe is a wonderful blend of veggies and cheesy risotto tastes. Yummm.
Ingredients:
2 cups finely chopped cauliflower
1 1/2 cups fat-free chicken broth
1 cup diced onion
1 cup thinly sliced mushrooms
1 cup canned pure pumpkin
3/4 cup uncooked brown rice
1/2 cup light plain soymilk
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
2 wedges The Laughing Cow Light Creamy Swiss cheese
4 tsp. reduced-fat Parmesan-style grated topping
Directions:
In a nonstick pot on the stove, combine all ingredients except cheese wedges and Parm-style topping. Stir until well mixed. Bring to a boil.
Once boiling, reduce heat to medium low and cover. Simmer for about 35 minutes, until rice is cooked and veggies are tender.
Add cheese wedges and Parm-style topping, and stir until evenly distributed.
If you like, season to taste with additional salt and pepper. Enjoy!
MAKES 4 SERVINGS
PER SERVING (1/4th of recipe, about 1 1/4 cups): 222 calories, 2.75g fat, 464mg sodium, 41.5g carbs, 5.25g fiber, 6g sugars, 8g protein
