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.
The final meeting of the year was a busy one with reports turned in, Director Tawn Downs gave us museum updates, delicious food served from Dancing Chef, Staff Appreciation luncheon with introductions to new staff and good byes to friends for the summer. It may look like a slow down but that is not the case. The Historical League continues to function and plan over the summer. Looking forward to the fall with a tour of Roswell Bookbinding September 21, Historymakers 2017 Exhibit Opening in October, Family Holiday Party featuring "Newsie's" at Phoenix Theatre in December and hopefully Tastes & Treasures Volume II will be published.
