Tempe Book Festival Nov 2

Tempe Book Festival, Nov 2, was a lovely day to connect with folks interested in History of AZ and cooking and storytelling. Patti Goss and Ruth McLeod sold books as they talked about the AZ Heritage Center and the Historical League. We will have a booth at Fountain Hills Festival of the Arts, Nov 8-10. Hope to see you there.

Pinewood Farmers Market and Tastes & Treasures II

Thanks to Norma Jean Coulter for co-ordinating our booth at Pinewood Farmers Market on Saturday, July 6. Patti Goss and Pat Christopherson, Dee Steen and Ruth Ann Hogan also volunteered.
We could not have done this with out the help of Susan Dale's son Brandon and grandson setting up the tent with weights and tables. 
These events are wonderful ways to share the stories of Arizona through the book, inform people of AZ Heritage Center at Papago Park, encourage new members to join the Historical League and raise funds for the museum.
Sharon with Pinewood News included an article about the Historical League and the book.

Organizer Norma Jean Coulter and Patti Goss

Pat Christopherson and Norma Jean Coulter

Tastes & Treasures II cookbook at Willo Home Tour

Patti Goss, Bonnie Newhoff, Karolee Hess, Norma Jean Coulter

Thanks to these wonderful volunteers for promoting our Tastes & Treasures II book at Willo Historic Home Tour this past weekend. Cold day but fun to visit and share the stories of Arizona through our book. Bonnie Newhoff, Karolee Hess, Norma Jean Coulter, Patti Goss are the BEST! 
Book also available at www.HistoricalLeague.org/shop.aspx

Bonnie Newhoff, Patti Goss, Norma Jean Coulter

Karolee Hess

Norma Jean Coulter, Patti Goss

Tempe Book Festival

Patti Goss, Cathy Shumard, Norma Jean Coulter

Promoting Tastes & Treasures II: A Storytelling Cookbook of Historic Arizona is fun and rewarding. Thanks to Cathy Shumard, Norma Jean Coulter and Patti Goss for selling the book at Tempe Book Festival yesterday. The weather was perfect and customers were very interested in the book. 
It was also an opportune time to share "Portraits of Courage", the new exhibit at AZ Heritage Center. Many were unaware of this and looking forward to seeing it.

Happy to pose for the camera at Family Holiday Party

Tammy Frazier with mom, Delores Tomasek,
Chair Carolyn Mendoza, Norman Jean Coulter with granddaughter

Carol Vie brought 9 friends to enjoy Wizard of Oz

Patti Goss, Pat Christopherson, Aaron and Jackie Berkowitz

Ruth and Al McLeod

Photos of February Tour Luke Air Force Base

It was an amazing tour! Thanks again to our tour chairs, Linda Fritsch and Lindy Isacksen for doing all the arrangements. This tour required lots of background checks so we felt very privileged to be on base.

Special tour of the Air Traffic Control Tower

Karen Swansen, Nancy Evans, Linda Fritsch, Bonnie Newhoff
are all smiles at the top of Luke Tower

Lots of security clearance before we were
able to enter theAir Traffic Control Tower

Enjoying the take offs and landings are Patti Goss,
Laurie-Sue Retts and Pat Christopherson

Watching F16 and F35s line up for takeup

Donating AZ Recollections & Reflections to Libraries

Thanks to our generous sponsors we are able to donate Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration to school and public libraries across the state. Most recent funding has come from The John F. Long Foundation, the Jerry Colangelo family trust and Lucy Walkup. Handing them out at Carnegie Library for a Librarian workshop was so rewarding. The librarians were very appreciative to receive a book with such insight into the Historymakers. They commented it was very valuable to 4th grade through high school.

This is part of our Centennial Legacy Project. Norma Jean Coulter and Patti Goss assisted Zona Lorig and Ruth McLeod for the event Sept 14-15.

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves