Shumard's win Silent Auction Dining basket at David Wright House

Cathy and Tom Shumard were happy to take home this basket from the Silent Auction at Evening Under the Stars at the David Wright House.
Thanks to these restaurants for generously donating gift cards to the event to raise funds for National History Day www.NHDAZ.org

Unique Silent Auction items at David Wright House fundraiser April 9

Unique and one-of-a-kind items will be in the Silent Auction at the David Wright House fundraiser April 9. We are excited to raise funds for NHDAZ.org at this Historical League event.

www.HistoricalLeague.org

Taliesin West/Frank Lloyd Wright Foundation has donated a fabulous Frank Lloyd Wright lamp. Dinner for eight with Historymaker Marshall Trimble is also featured. The restaurant and wine basket is getting filled.  So good to see that businesses support worthy causes. Also have a wonderful selection of books by Arizona authors, Marshall Trimble, Lisa Schnebly-Heidinger, Roger Naylor, Jan Cleere, Terri Fields, Barbara Fenzl, Kyle McKoy, Historical League . . .

Lemon Souffle Pancakes

Guess what is on the menu at First Watch in Phoenix? The same wonderful pancakes as the Lemon Souffle Pancakes from Hassayampa Inn in Prescott. This recipe can be found on page 52 in Tastes & Treasures Cookbook. Make them at home or try them at your favorite restaurant.

Lemon Souffle Pancakes
Ingredients:
10 egg whites
10 egg yolks
¾ cup all purpose flour
3 cups ricotta cheese
2 tablespoons butter, melted
1/3 cup sugar
Grated zest of 1 ½ lemons
1 teaspoon salt
Vegetable oil


Directions:
Beat the egg whites in a mixing bowl until stiff peaks form. Combine the egg yolks with the flour, ricotta cheese, butter, sugar, lemon zest and salt in a bowl and mix well. Fold in the egg whites gently, leaving small portions of egg white intact.
Preheat a griddle or skillet to medium-hot and brush with a small amount of vegetable oil. Spoon 3 tablespoons of the batter at a time onto the heated griddle and cook until bubbles appear. Turn the pancakes and cook until brown. Remove the pancakes to serving plates as they brown, allowing three pancakes for each serving. Serve with fresh raspberries and raspberry syrup.
Serves 6 (makes 18 pancakes)

Fruited Crepes and French Toast

After a 25 mile bike trip with neighbors, Chris and Renee, we deserved some nourishment so we stopped at First Watch in north Phoenix.

Fruit (banana, honeydew, strawberries, cantalope) filled crepes with strawberry yogurt and granola at First Watch in north Phoenix is worth the indulgence. I substituted whole wheat toast for the homemade muffin so I wouldn't feel so guilty.

Chris' order for French Toast was beautifully presented. Love the kiwi on top for color.

Camelback Inn has a wonderful recipe page 66 of Tastes & Treasures.







Crunchy French Toast with Maple Syrup
1/2 vanilla bean, or 1 1/2 teaspoon vanilla extract
3 eggs
3/4 cup milk
1 teaspoon ground cinnamon
6 (1-inch) slices white bread
2 to 3 cups cornflakes, crushed
6 tablespoons butter
Confectioners' suar
6 ounces (or more) maple syrup
Split the vanilla bean into halves and scrape the seeds into a medium bowl. Whisk in the eggs, milk and cinnamon. Add the bread and let soak for 1 minute per side. Press each piece of soaked bread into the cornflakes to coat. You make make ahead 1 day in advance up to this point. Wrap in plastic wrap and chill in the refrigerator.
Heat the butter in a skillet over medium heat until the foam subsides. Add the coated bread and cook on each side until brown. Cut each piece into halves and arrange on serving plates. Sprinkle with confectioners' sugar and drizzle with the maple syrup. Serve immediately.
Serves 6
Note: Remember to top with fresh seasonal fruit for added impact.

Warm Apple Crepes from Corbins

Biking to burn off the calories is our motto as we often ride to food destinations. Great incentive. Pam and Don Fischer joined us for a 22 mile ride with breakfast at First Watch. Don had wonderful berry crepes.

After breakfast we continued on along the canal paths to Corbins to share a Warm Apple Crepe. The filling is made with cottage cheese, mascarpone cheese and topped with candied walnuts, it was melt in your mouth good. Now I want to try Tastes & Treasures recipe for flavorful apple treats.

Apple Streusel Pie pg 163

Streusel Topping
½ cup packed brown sugar
1/3 cup all purpose flour
¼ cup (1/2 stick) butter
¼ teaspoon ground cinnamon
¼ cup chopped pecans

Apple Pie
¼ cup chopped pecans
1 unbaked (9 inch) pie shell
1 cup sugar
2 tablespoons all purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 cups thinly sliced tart apples
2 tablespoons butter

For the topping, combine the brown sugar, flour, butter and cinnamon in a bowl and stir with a fork until crumbly. Stir in the pecans.

For the pie, preheat the oven to 425 degrees. Sprinkle the pecans over the bottom of the pie shell. Mix the sugar, flour,m cinnamon and nutmeg in a bowl. Add the apples to the sugar mixture and toss to coat. Mound the apple mixture in the prepared pie shell and dot with the butter. Spread the topping evenly over the top of the pie and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for 40 minutes longer, checking after 30 minutes and covering with foil if needed to prevent the topping from overbrowning.

Serves 6 to 8