Saving Historic Restaurants with the National Trust and American Express

Together with American Express the National Trust is once again offering the Backing Historic Small Restaurants Grant Program to help restaurants address critical needs amid ongoing economic challenges. This year, they're DOUBLING the number of grant awardees to 50 small or independently owned restaurants across the country! Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona has many of these priceless venues. www.HistoricalLeague.org/shop.aspx

Mrs. White's Cafe, Cafe Roka, El Chorro, Josephine's Bistro, Lon's at the Hermosa Inn, Rock Springs Cafe, The Spicery, Stockyards are just a few.

But they need your help! Let them know which cozy cafes, delicious dives, and excellent eateries you love that contribute to your neighborhood's unique history.

They're accepting nominations from restaurant enthusiasts as well as formal grant applications from restaurant owners.

Grant applications and public nominations will be accepted until 11:59 PM ET on March 25, 2024.

Get all the info here: https://ow.ly/2I7G50QP4Wb

Lobster Rolls - one of top Google 2023 Searches in Phoenix

 Top 2023 Google searches in Phoenix? Taylor Swift and Lobster Rolls. We can't help you with Taylor Swift but we have a great recipe for Lobster Rolls from El Chorro in Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona. Read about the fascinating history of El Chorro resort on page 34. The book is filled with stories of historic venues in Arizona as well as memories and recipes from Arizona Historymakers, families and friends. www.HistoricalLeague.org/shop

Earthquake cake

With a name like this, who can resist? Chocolate, nuts, coconut . . . all in one moist, delicious cake. We also love Chocolate Icebox Cake from historic El Chorro Lodge found in Tastes & Treasures cookbook on page 80.

Earthquake Cake
Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix. Use a knife to "marble" the two layers.
5. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom.
Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven.

Thanks to Hillbilly recipes

League Members Bring Cookbook Recipes to Meeting

Lunch is always a great reason to attend the monthly Historical League meetings. Monday, September 14 was no exception with Zona Lorig bringing Romaine Salad with Hearts of Palm and Artichokes pg 160. Yumm. It was delicious and almost all gone by the time I got to the buffet table.

Tobe Daum prepared Blueberry Muffins La Posada pg 62. No wonder the Harvey Girls were so popular, serving such a wonderfully light muffin packed with blueberries. After one taste, I realize why I do not buy muffins in the store.


El Chorro's historic recipe for Tastes & Treasures cookbook for dessert is Chocolate Icebox Cake pg 80. Betsy Davis prepared this 'melt in your mouth' cake and it makes me smile to think of the old Icebox style refrigerators. We have come a long way with convenience appliances but an old fashioned Icebox would still work quite well for this great treat.

Fairmont Princess Shop carries Cookbook

Thanks to League member, Nina Filippi, the Scottsdale Princess hotel called to order cookbooks. Nina showed buyer, Cynthia Gosse, a sample book and she thought it would be a great addition to their Princess shop. I delivered them yesterday and Cheryl Lucas, the manager, was very interested. She leafed through the entire book, commenting on various recipes and historic places. El Chorro is a favorite of hers with the Sticky Buns recipe, page 79. Tumbleweeds on page 192 got her attention also. The Princess often does special events so I mentioned how easy it is to sample the Granola page 196. It is so healthy and delicious. I freeze extra in ziploc bags for future use. We will serve several different recipes at the private Sandra Day O'Connor exhibit opening October 21.

Granola
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon ground cinnamon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months. Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.