Volunteers make Successful History Convention

What would we do without our fabulous volunteers? The Historical League set up a booth to sell Tastes & Treasures cookbook and our Centennial Legacy Project book, Arizona Recollections and Reflections, at the Pointe Tapatio for the History Convention.

Thanks to volunteers Carolyn Mendoza, Donna Esposito, Ruth Ann Hogan, Mariamne Moore, Norma Jean Coulter, Pat Faur, Mary Parker, Leslie Christiansen, Ruth McLeod and Zona Lorig for a great job.

Over $1000 in sales was encouraging, but mingling with the official State Historian Marshall Tremble, Historymaker Elisabeth Ruffner, author Frank Barrios, AHS State Director Ann Woosley, AHS Museum Director Kyle McKoy and so many more who promote the history of this great State was even better. The sessions over the three days were most informative.

Although the State has put very little money into the Centennial Celebration, this History Convention shows that Arizona's Centennial is being celebrated all year.

Lemon Buttermilk Blueberry Breakfast Cake

Breakfast is such a great way to start the day. Sour Cream Pecan Coffee Cake from Hassayampa Inn in Prescott, page 54 in Tastes & Treasures cookbook is delicious. This Blueberry adaption is yummy also.










Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* sugar + 1 tablespoon sugar
1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
**


Preheat the oven to 350ºF.
Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.
Spread batter into pan. Sprinkle batter with additional tablespoon of sugar.
Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Serves 6-8

Centennial book at History Convention

Based on the Historical League's Centennial book, Arizona Recollections and Reflections, our session told the story of AZ Historymakers including a timeline to demonstrate the effects they had on growth of Arizona.

Mary Parker was the chair, introducing Ruth McLeod and Zona Lorig with the power point presentation. Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake from Tastes & Treasures cookbook.

Sampling the chocolate cake was a wonderful way to celebrate AZ Centennial and the publishing of the Legacy Project book, Arizona Recollections and Reflections.

Chocolate Icing for AZ Centennial Cake

Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake at the AZ History Convention. A great way to remember Polly and celebrate Arizona's Centennial. Attendees were very happy to sample the results.

Zona Lorig and Ruth McLeod presented the Historical League's Centennial book, Arizona Recollections and Reflections. This Legacy Project book celebrates the Historymakers Program and honors those who have helped to grow this state. Mary Parker was chair for the session.

Happy Birthday Arizona.

Chocolate Icing from page 137 Tastes & Treasures

Ingredients for icing:
1/2 cup (1 stick) butter
6 tablespoons milk
1/4 cup baking cocoa
1 (1-pound) package confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions for icing:
Combine the butter, milk and baking cocoa in a saucepan 5 minutes before the cake tests done and bring to a boil, stirring constantly. Let it simmer for about 30 seconds so the chocolate can bloom and release it's yummy goodness. Pour over the confectioners’ sugar in a heatproof bowl and whisk until smooth. Stir in the vanilla and pecans. Pour icing over warm cake and spread. Resist the urge to lick the spatula until you are done!

AKA Polly's 100th Birthday Cake!

Serves 12 to 16

History Convention and Polly Rosenbaum's 100 Birthday Cake

People attending the History Convention love history but they also love chocolate cake. Our session ended with satisfied attendees as they licked their lips over this sweet treat. Leslie Christiansen demonstrated how to make Polly Rosenbaum's 100th Birthday Chocolate Cake from Tastes & Treasures cookbook. She gave several helpful hints to make baking easier and better tasting. Leslie also reminded us that family cultures and traditions often evolve around baking and cooking.

Polly’s 100th Birthday Chocolate Cake from page 136 Tastes & Treasures cookbook




































Ingredients for cake:
2 cups all-purpose flour
2 cups sugar
1 cup water
1/2 stick (1 stick) butter
1/3 cup shortening
1/4 (heaping) baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract
Chocolate Icing (page 137)

Directions for cake:
Preheat the over to 375 degrees. Mix the flour and sugar in a heatproof bowl. Combine the water, butter, shortening and baking cocoa in a saucepan and bring to a boil, stirring frequently. Pour the hot chocolate mixture over the flour mixture gradually, stirring constantly until smooth.

Mix the buttermilk and baking soda in a measuring cup until blended. Add the buttermilk mixture, eggs and vanilla to the chocolate mixture and mix well

Pour the batter into a greased and floured 9 X 13-inch cake pan. Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Spread the hot icing over the top of the hot cake. Let stand until set.

Centennial book presentation at History Convention

Celebrating Arizona's Centennial continues to be fun with book presentations and Historymaker Polly Rosenbaum's 100th birthday cake.

The Arizona Centennial conference is held in Phoenix this year at Pointe Hilton Tapatio Cliffs Resort. Zona Lorig and Ruth McLeod will present the Historical League's Centennial book, Arizona Recollections and Reflections, Thursday, April 19 at 10 am. Mary Parker is the chair of the seminar. Joan Robinson created the power point presentation.

Chef extraordinaire Leslie Christiansen will demonstrate this rich chocolate cake, recipe from Tastes & Treasures cookbook page 136. Let the sampling begin.

UC Davis library wants Historical League's Centennial book

How exciting to get a call from the library at University of California, Davis. They are requesting Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration. Of course, I am shipping our Legacy Project book today.

Congratulations to co-editors Zona Lorig and Joan Robinson. It was a pleasure working on this book with you. And a BIG thank you to all the Historical League members who started the Historymakers Recognition Program in 1991 by collecting this valuable information, memorabilia, artifacts and photos for the Arizona Historical Society Museum at Papago Park. This valuable Program continues today.

Sausage - Butternut Squash Foil Bake

Sausage - Butternut Squash Foil Pack

Ingredients:
1 butternut squash = 3 cups cubed (see tips)
1/4 tsp. dried ground sage
1/4 tsp. black pepper
1/8 tsp. salt
12 oz Sweet Italian Mild Sausage sliced and cooked or fully cooked Chicken Sausage sliced
1 cup chopped apple (about 1 apple)
1/2 cup chopped onion

Directions:
Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.

In a large bowl, sprinkle squash with seasonings and toss to coat. Distribute onto the center of the foil. Top with apple, onion and cooked sausage.

Fold foil over and roll at top and sides, forming a well-sealed packet. Bake for 45 minutes, or until squash is tender.

Open packet to release steam before opening entirely.

Stats for using 6 oz chicken sausage = 1/2 of recipe (about 2 cups): 285 calories, 8g fat, 664mg sodium, 39.5g carbs, 6.5g fiber, 13.5g sugars, 17.5g protein

Sour Cream Pancakes

Rich, moist pancakes with hints of spices. These beauties don't need pancake syrup.

Hassayampa Inn in Prescott gave us the recipe for Lemon Souffle Pancakes (page 52) for Tastes & Treasures cookbook. Try them both and do a taste test. Your family will love it.

Sour Cream Pancakes
Ingredients
1 1/3 cup flour
1/3 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
pinch of nutmeg

1 cup milk
1 cup sour cream
2 egg yolks
3 tablespoon melted butter
1 teaspoon vanilla

Directions
Mix (7) dry ingredients together in bowl.
Mix (5) wet ingredients together in large bowl.
Add dry ingredients to wet ingredients and stir until moistened.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 1/2 cup of the batter onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until golden.

Enjoy.
Serves 3-4.

Broccoli Potato Cheese Patties

My daughter is serious about feeding her 14-month old fresh, healthy food. She can find these ingredients at the local Farmers Market.

This recipe was a big hit with the toddler. The baby loves broccoli and can feed herself these delicious patties. The rest of the family requested them too.

Broccoli & Cheese Patties
1 Russet Potato, peeled and cubed

1 Cup Broccoli Florets

1/2 Cup Cheddar Cheese, shredded

3 Tbsp Panko or Bread Crumbs

1/2 Tsp Salt

1 Large Egg

1/8 Tsp Garlic Powder

1/8 Tsp Onion Powder

1/2 Cup Panko or Bread Crumbs

1 Tbsp Canola or Vegetable Oil or Olive Oil

1. Place the potato cubes in a steamer pot over boiling water and cook for 8 minutes. 


2. Add the broccoli to the steamer pot and steam the vegetables for an additional 2 minutes, or until they are fork tender. Then, remove everything from pot and allow them to cool.

3. Mash the potatoes in a large bowl and chop the broccoli florets into bite-size pieces.

4. Add the broccoli, cheese, panko, salt, egg, garlic and onion powder to the bowl and combine.

5. Place the remaining 1/2 cup of panko in a separate bowl.

6. Using a ice cream scoop or 2 tbsp to measure, roll the mixture into balls, coat them in the panko and then shape each one into a small patty.
*
7. Heat 1 tbsp of oil in a skillet over medium heat, place the patties in the skillet and press down with a spatula to flatten a little.

8. Pan-fry for 3-4 minutes on each side until golden.

9. Serve with ketchup, sour cream or any favorite dipping sauce.

*At this point, place the patties on a baking sheet and freeze for one hour. Put the patties in zipper bags and label. Defrost when ready to use and cook following step #7.

(Makes 12 Patties)

Sharing Dessert is Half the Fun

Meeting at Arcadia Farms to discuss the Historymakers program are Zona Lorig, Joan Robinson, Ruth McLeod and Pat Faur. When it was learned that two new chairs for the Historymakers Gala and for the Historymakers Recognition Program have been selected and accepted, we celebrated with two yummy dessert - Apple Dessert with ice cream and a Chocolate Torte.
Make your own luscious chocolate dessert from Tastes & Treasures cookbook, page 101.

Brownie Puddle

Brownie Tart
3/4 cup (1 1/2 sticks) unsalted butter
3 ounces semisweet chocolate
1/2 cup baking cocoa
1/2 cup sugar
3 eggs
2 teaspoons vanilla
3 ounces cream cheese, softened
1/2 cup all-purpose flour
Pinch of salt
1 unbaked (9-inch) tart shell

Ganache
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
1 teaspoon light corn syrup

Assembly
4 ounces pecan pieces, toasted

For the brownie tart, preheat the oven to 350 degrees. Melt the butter and chocolate in large heatproof bowl over simmering water. Beat in the baking cocoa. Add the sugar, eggs and vanilla and mix well. Mix the cream cheese, flour and salt in a bow. Add to the chocolate mixture and mix well. Pour into the unbaked tart shell. Bake for 20 minutes.

For the ganache, heat the cream in a small saucepan over medium heat until the cream begins to simmer around the edge. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 to 7 minutes and stir until smooth.

To assemble, poke holes in the tart with the handle of a wooden spoon and pour some of the ganache into the holes. Let stand until cool. Glaze with the remaining ganache and sprinkle with the pecans. Let stand until set before serving.

Serves 8