Four Peaks Brewery now at Phoenix airport

We featured Four Peaks Brewing Company in Tastes & Treasures cookbook since they are housed in a historic building. And what history it has . . .

Congrats as they build another venue at Sky Harbor airport in Phoenix.

Now you can have your favorite meals before your flight! Including the Oatmeal Stout Shake on page 92 of Tastes & Treasures cookbook.

Crockpot oatmeal breakfast

Crockpot Oatmeal Breakfast

Want breakfast tomorrow without lifting a finger?

Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of steel cut oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

Comments: try cooking in the evening and watching it so it doesn’t burn. Then refrigerate and warm up for breakfast.

I like to offer additional ingredients when I serve it such as craisins, raisins, dried apricots, walnuts, bananas, more brown sugar and cinnamon. Yummmm.

Note:It is important to use Steel cut oats not regular oatmeal. Steel cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces.

Sticky Toffee Pudding Cake

Can't beat this lovely sticky caramel pudding recipe turned into a rich and moist cake. Smother it with toffee or caramel sauce for a decadent treat. Everyone who tries it will definitely want seconds.

If you like caramel try the recipe in Tastes & Treasures for Caramel Custard Flan found on page 85. The flan recipe was given to the Historical League by historic El Chorro Lodge.

Sticky Caramel Pudding Recipe
Pudding Ingredients:
8 ounces pitted dates, chopped (about 2 cups)
1 teaspoon baking soda
1 cup boiling water
3/4 cup packed light brown sugar
2 large eggs, at room temperature
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Pudding Directions:
Spray an 8-inch (20 cm) square metal baking pan with nonstick baking spray with flour.

In a large bowl, combine the chopped dates, the baking soda and boiling water. Let it stand for about 30 minutes or until it is cooled to room temperature.

Meanwhile, preheat the oven to 350°F.

Add the brown sugar, eggs, butter and vanilla to the date mixture. Using an electric mixer on medium-high speed, beat it for 2 minutes, until blended (the mixture will appear slightly curdled). Add the flour, baking powder and salt. Beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl with a spatula. Mix again for 15 to 30 seconds until blended.

Spread the batter evenly in the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Set the pan on a wire rack. Poke holes all over the top of the cake with a toothpick. Pour 1/2 cup of the toffee or caramel sauce over the cake. Let it cool in the pan on rack for 10 minutes.

Caramel Sauce Ingredients:
1 1/2 cups granulated sugar 3/4 cup whipping (35%) cream, at room temperature 
2 teaspoons vanilla extract

Caramel Sauce Directions:
In a small heavy saucepan, heat granulated sugar, stirring constantly, over medium heat until sugar is a dark caramel-colored liquid. Remove from heat and while whisking, carefully pour in cream.

Stir in the vanilla.

Makes 2 cups 

Tips: When heating, the granulated sugar will change from solid crystals to the consistency of wet sand to light amber liquid to dark liquid.
Make sure the cream is not chilled or it will splatter and seize the sauce.

To serve, cut the cake into squares and serve warm with the remaining sauce.

Store the cooled cake in the refrigerator in a cake keeper, or loosely wrapped in foil or plastic wrap, for up to 5 days. Warm cake, wrapped loosely in foil, in a 350°F oven before serving.
BY cookingnook.com

Historic buildings in Balboa Park

Mary Garbaciak tells us about the amazing architecture in San Diego on the Historical League tour.  "Due to wear and weather tear - Balboa Park buildings have been restored (to the tune of millions of dollars) to their original design.

After lunch on Tuesday, May 7th,  Jeff Guersey from the Gas Lamp Historical Foundation, gave us a wonderful walking tour of the restored Victorian & Historical Builldings in the GasLamp District.  I took a picture of the Yuma Building."

Tour guide Jeff Guersey

Yuma Building

Gaslamp District

This is the only original building that hasn't been duplicated in architect.

Goodbye to Kyle McKoy, AHS Museum Director

Enthusiastic, Engaging, Enchanting and (E)Luminating . . . Kyle McKoy has been a breathe of fresh air for AHS Museum at Papago Park. Members of the Historical League hosted a farewell luncheon at Phoenix Country Club to say "Good bye" to a lovely lady. She will be greatly missed.

Interim director is Linda Whitaker, our very capable head of Library and Archives. We will continue to move forward at the museum but miss those wonderful people we have worked with in the past.

Thanks for the great memories, Kyle. Indianapolis Historical Society Museum is lucky to have you.

Healthy Fruited Popsicles

Summer is coming and nothing beats the heat like frozen popsicles. The kids will love this treat and can help make the icy delights.

Another yummy fruit dish is Yogurt Parfait from The Hassayampa Inn. Recipe on page 52 in Tastes & Treasures cookbook.

Healthy Fruited Popsicles

Ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped

Directions:
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.

Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.

When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

from Heather Thomas on FB

Balboa Park tour

Linda Wegener, Mary Garbaciak, Kim Duclo, Barbara Cardinal and Karen Swanson enjoy the day.

Tour chair Mary Garbaciak tells us about the Balboa Park ranger Kim Duclo.

"Last fall I first contacted various personnel at Balboa Park - ALL of them recommended Kim for our tours - "he is definitely the best".  But he wasn't available for our dates.  However, while we were touring the archives a ranger came into the area and Jane Kenealy immediately said to me "that is the person who you want for your tours".  I asked her if that was "Kim" and she said, "Yes." I asked him if he was available for tours today and he said, "Sure".  He took us on an hour tour (before lunch at El Prado) and then after lunch he picked up a few of us who wanted to continue picking his brain.  Other ladies had made other plans due to, originally, having the afternoon free to explore.  Kim had the keys to take five of us behind the historical organ pavilion to show us pictures and articles of history makers for this incredible building!"

"Constitution USA " and Justice Sandra Day O'Connor at AHS

Justice Sandra Day O’Connor will be on hand for the screening of 'Constitution USA'.

Monday, May 20 from 6:00 p.m. – 8:30 p.m.

Special Guest will be Catherine Allan, Executive Producer of PBS Constitution USA. There will also be an appearance by former U.S. Marines the Arizona Leathernecks MC. Constitution USA mixes legal issues with a shot of comedy.

Registration: 6:00 p.m. to 6:30 p.m.;
Constitution USA screening: 6:30 p.m.;
“Taste of America” Reception: 7:30 p.m.

Cost: $50 per person. Free parking at the museum.

This event is a joint sponsorship between the O’Connor House and the Arizona Historical Society. For tickets and more information, contact the O’Connor House at 602-730-3300 or info@oconnorhouse.org or visit www.oconnorhouse.org/.

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.
  


 

Wonderful Recognition Luncheon

Paradise Valley Country Club was the beautiful setting for the luncheon arranged by Delores Tomasek and Sharon Montegary. Guest speaker was Yuma's walking promotion, Tina Clark and she had so much to say about the area. Port Yuma was bustling in the 1800's with the Colorado River flowing into the Gila River, Yuma Territorial Prison, Riverboats coming from the Sea of Cortez . . . Her power point presentation showed us so much history! And so much happening in this century with agriculture. As Tina said, "Next time you are in Yuma, stop for more than gas."

Delores Tomasek welcomes the Historical League members.

Tina Clark presentation was "All Trails Lead to Yuma".

Nancy Evans quips with Tina Clark. Nancy brought the fabulous bromeliad centerpieces.

Linda Cathey accepts the Presidency for 2013-2014 from Past-President 2012-13 Pam Ryan.
Advisor and Past-President 2011-2012 Sharron McKinney passes the "symbolic" gavel.

US Grant Historic Hotel San Diego

Max Guardacospa was our Social Host guide for the U.S. Grant hotel. A San Diego icon since 1910, the palatial U.S. GRANT is situated in the lively, historic downtown Gaslamp quarter, just steps from top shopping, dining, and entertainment destinations. His tour included many "behind the scenes" views. It was wonderful to learn about all the history at the hotel.

After the informative tour, Mary Garbaciak presented him with the Historical League's cookbook, Tastes & Treasures. It was a hit with Max!

San Diego Historic Tour

Mary Garbaciak organized a fabulous historic tour of Balboa Park in San Diego. Thirteen ladies joined her for this adventure. Just returning from the trip, she describes what is happening in the pictures below.

"In the first picture guide Gabe Selak is telling us about the history of the brewing companies in San Diego and how they have grown and become a part of the development of the community. 

 The 2nd picture is with Jan Kenealy, Archivist.  She spoke about the historical archives that are stored in the basement of Balboa Park.  She was kind enough to put out several very old articles of interest to our ladies.  There are literally millions of photos, documents and articles in these vaults that are available to the public.  Both Gabe and Jane were most appreciative of the Tastes & Treasures  historic cookbook that I gave them as gifts."

Abe Lincoln Appoints Territorial Governor

Join us for a Sesquicentennial Celebration at AHS Museum

Gov John Noble Goodwin

Wednesday, May 15 from 1:00 p.m. – 4:00 p.m.

George W. P. Hunt became the first Governor of the State of Arizona. The Territory of Arizona had its own Governor for many decades prior to becoming a state, the first of which was John A. Gurley, who was appointed by President Abraham Lincoln. Interestingly, Gurley died before he could reach the state and assume office there, so John Noble Goodwin was appointed to take his place.

May 15 is a rare opportunity to view the original document signed by President Abraham Lincoln 150 years ago appointing John Noble Goodwin as the first Territorial Governor of Arizona.

Presentation and discussion will be led by the State Archivist of Arizona, Melanie Sturgeon.

Event included with general museum admission: $5.00; Ages 60+ and Ages 12-18: $4.00; Ages 11 and younger and all AHS members: Free.

AHS Museum at Papago Park, 1300 N. College Ave., Tempe, AZ 85281 Phone: 480-929-9499.

Free parking at the museum.

Mexican Vegetarian Lasagna

Cooking vegetarian can be fun and satisfying. This recipe tasted delicious with tempeh but can also be made with meat for the carnivore in you.

Tastes & Treasures cookbook features another lasagna recipe on page 161, Lasagna with Artichokes and Bechamel Sauce.

Candice’s Mexican Vegetarian Lasagna    
Ingredients:
1 package Tempeh (1/2 lb)
1/4 cup chopped onion
1 clove minced garlic
1 teaspoon vegetable oil
1 bell pepper chopped
3 jalapeno slices (from jar) chopped 
no-salt seasoning
3/4 cup sour cream
1cup shredded cheddar cheese
1 avocado sliced
1 can black beans, rinsed
2 hands full of spinach
1 cup chopped tomato
8 corn tortillas

Directions:
Saute onion and garlic in oil in large pan. Add pepper and crumbled tempeh. Season with no-salt seasoning. Cook on high for 5-10 minutes until crispy. Add spinach and cover with lid. Cook on low until spinach is wilted.

Combine sour cream, beans, tomato, 1/2 cup shredded cheese and jalapenos in a large bowl. Add skillet mix to bowl.

Spray 8 X 8 inch baking dish with Pam. Layer 4 tortillas on the bottom of the dish. Top with 1/2 of the skillet mixture. Layer 4 more tortillas and remaining skillet mixture.

Cover with foil and bake 20-30 minutes at 350 degrees. Remove foil and cover with remaining cheese. Broil until cheese is melted.

Variations
For meat lovers: use 1/2 lb cooked ground turkey or ground beef or shredded chicken.

For Huevos Style: Top with fried egg.

Ooey Gooey Butter Cake

This recipe is meant to share. Yummm. And check out the delicious variations.

Tastes & Treasures cookbook also has several decadent, delicious chocolate recipes but a favorite is Chocolate Peanut Treats on page 162.

Paula Deans Butter Gooey Cake

Cake Ingredients:
1 (18.25-ounce) box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
Filling
1 (8-ounce) package cream cheese, softened
2 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Directions:
Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool completely.
Cut into squares. Just remember that these wonderful little cakes are very, very rich.


Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again!


Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.


Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. 


Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. 


Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. 


Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. 


Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. 


Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. 


Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Bacon Egg and Cheese Ring

Breakfast for someone special can be a wonderful treat. We like the presentation with this recipe.

Another tasty breakfast treat is on page 195 in Tastes & Treasures cookbook - Breakfast Casserole.

Bacon Egg and Cheese Ring

Ingredients:
1 can of crescent rolls
5 large eggs; scrambled
1 cup of shredded Colby and Monterrey jack cheese
8 slices of cooked bacon (I bought the pre-cooked stuff)
1 teaspoon of season salt

Directions:
1. Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

2. Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.

3. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

4. Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

Source: Bacon Time With the Hungry Hungry Hippo

Auction Dinner a Success

A Private Dinner was auctioned off at the annual Children's Holiday Party in December. The winners, Stan and Nancy Evans, and Gary and Dianne Linthicum, Bill and Mary Parker, Sam and Linda Cathey were treated to a fabulous gourmet evening at the home of the Cathey's. This event raised money for the Arizona Historical Society Museum as well as created a memorable evening for everyone involved.

Some of the winners of the dinner Stan and Nancy Evans, Jim and Dianne Linthicum and Mary Parker.

Chef Leslie Christiansen created the delicious dinner with help from sous chefs Pam den Draak and  Bonnie Newhoff.

Mississippi Mud Cake

Tastes & Treasures Cookbook has amazing dessert recipes. This is another great chocolate dessert recipe.

MISSISSIPPI MUD CAKE

Ingredients:
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients:
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Directions:

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

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Southern Living
JUNE 2004