Cookie recipe from O'Connor Open House

These were a big hit and looked so pretty. Renee Donnelly did a fantastic job with them.

CHOCOLATE HAZELNUT COOKIES

Ingredients:
1¾ cup flour
1 t baking soda
½ t salt
½ cup chocolate hazelnut spread (like Nutella)
½ cup butter (1 stick) at room temperature
½ cup sugar
½ cup brown sugar
1 egg
1 t vanilla
½ cup sugar (to roll the cookie balls)
1 9 oz package chocolate candy kisses, unwrapped (like Hershey’s)

1. Preheat oven to 375 F. Line a sheet pan with parchment paper.
2. In a medium bowl combine the flour, baking soda and salt. Set aside.
3. In the bowl of an electric mixer place the hazelnut spread, butter and both sugars. With the mixer on medium speed, cream for about 3 minutes.
4. Add the egg and vanilla and mix until well blended.
5. With the mixer on low speed, add the flour mixture and beat until just combined. Do not over work.
6. Roll the cookie dough into small, walnut sized balls.
7. Place the ½ cup sugar in a small bowl. Roll the balls in the sugar, pressing a little so the sugar adheres.
8. Place the cookies on the prepared sheet pan about 2 inches apart. Bake for 6 minutes.
9. Remove the cookies from the oven and quickly press a chocolate kiss in the center of each cookie.
10. Return the cookies to the oven and bake for 1 more minute. Watch to be sure the kiss doesn’t melt.
11. Remove cookies from the oven; allow cookies to rest for a few minutes on the sheet pan, then transfer to a rack to finish cooling.
12. Store cookies in an airtight container.

Makes about 4 dozen cookies

New Member Orientation/Pumpkin Spice Cake

Very few visitors to the Museum are privileged to enter the Archives and see the variety of artifacts stored there. How about a wire skirt pleater from the early 1900's or props from the Wallace & Ladmo TV set? A behind-the-scenes tour was conducted by Dr Peter Welsh to twenty new Historical League members. They were also introduced to League chairpersons, then savored a "make your own Cobb Salad" with all the fixings, and delicious desserts including a mouth watering Pumpkin Pie Cake.

PUMPKIN PIE CAKE
3 eggs
1 cup sugar
1 can (12 ounces) evaporated milk
1 can ( 30 ounces) pumpkin pie filling mix (must use flavored pie filling,
not pure pumpkin)
1 box (about 18 ounces) yellow cake mix
1 cup (2 sticks) melted butter
1 cup chopped pecans
Whipped cream for garnish

Heat oven to 350 degrees. In a large bowl, whisk the eggs, sugar, evaporated milk and pumpkin pie filling mix. Pour into a greased 9 by 13 inch pan. Sprinkle dry cake mix over batter. Drizzle melted butter over cake mix. Cover with chopped pecans. Bake 60 to 70 minutes, being careful not to let pecans burn. Can cover with aluminum foil near end if pecans start to get too brown.
Cake may still move slightly in the middle when done (like pumpkin pie). It sets up as it cools. Cool completely. Cake is better if made the day before serving or at least in the morning if you plan to serve in the evening. Garnish with whipped cream, if desired.
Makes 8 servings.

Globe Adventure - Annual Bus Tour

Twenty-eight members and guests made the trip to the Globe area for our annual bus tour. In route, we had juice and muffins while the monthly League business meeting was conducted.

Arriving at the historic train depot, we viewed exhibits and were given a brief talk on the recent restoration of the building, which had been a laundromat for 36 years. Then we boarded the Copper Spike, the 1951 dome car, for the 25-minute ride to the Apache Gold Casino. One of the ticket agents was kind enough to ride along with us and give an informative talk about the historic route.

With just enough time to lose a couple of dollars at the casino, we continued our trip to the San Carlos Apache Cultural Center. The exhibits in the center were very well done. The Apache history includes a significant contribution to the building of Roosevelt dam. In their culture, they don’t eat fish, believing that our spirits reside there after death. Our host, Mr. Herb Stevens was most entertaining and he regaled us with stories of his life on and off the reservation. He arranged for a typical ceremonial lunch that included Apache tamales, 2 types of fry bread, a cabbage soup, a pinto bean and roasted corn stew, and wild spinach with bacon. Most impressive was the fact that all the delicious food was cooked outside over hot coals.

After lunch we were privileged to see a basket weaving demonstration, and Mr. Stevens donned his native costume for us. Refreshments were served on the return trip making for a fun social time for all.

As reported by Jeannie Fletcher

Cookbook Presentation at Realty Exec office

Cookbook collectors and history buffs are everywhere including real estate offices. Carolyn Mendoza and I had a warm welcome from Forum office manager David Grado when we told the story of researching and writing the cookbook, the Historical League and the AHS Museum at Papago Park during their monthly meeting. Carolyn passed around samples of Granola pg 196 to whet their appetites. Many bought the cookbook for themselves and for holiday gift giving. By the way, Realty Execs monthly meetings include lunch and we feasted on Chicken Alfredo with Green Chile, Pasta with vodka infused sauce, Penne with meat sauce and rich brownies for dessert. What a treat.

Greek Spinach Pie

It always amazes me how 4 lbs of fresh spinach can overflow a huge pot and then reduce down to 1/4 of the pot. But fresh always beats frozen in my book and this pie came out great. Wonderful way to have spinach, eggs and cheese. It is not called a quiche but is very close to one.

We had a morning hike through the Phoenix Mountain Preserve with friends organized by Gene and Amy Urban, then enjoyed a potluck breakfast afterwards. Everyone was hungry and the food was delicious. So glad I made this yummy, easy breakfast/brunch pie from pg 194 Tastes & Treasures Cookbook.Greek Spinach Pie
1/2 cup chopped onion
2 tablespoons butter
1 1/2 pounds fresh spinach, trimmed
3 tablespoons butter
3 tablespoons all purpose flour
1 1/2 cups milk
1 clove garlic, shopped
1 1/2 teaspoons salt
1/4 teaspoons pepper
Dash of ground nutmeg
6 eggs, beaten
8 ounces mozzarella cheese, shredded
1 unbaked (9 inch)pie shell
Preheat the oven to 350 degrees. Saute the onion in 2 tablespoons butter in a skillet until golden brown. Add the spinach and saute until wilted. Melt 3 tablespoons butter in a saucepan and stir in the flour. Add the milk gradually, stirring constantly. Cook over low heat until thickened, stirring constantly. Stir in the garlic, salt, pepper and nutmeg. Add to the spinach mixture and mix well. Stir in the eggs and cheese. Pour into the pie shell and bake for 40-45 minutes or until firm. Garnish with tomato slices and serve hot.
Note: You may use two 11 ounce packages frozen chopped spinach, thawed and drained, instead of the fresh spinach. Serves 6

Oral Histories for www.HistoricalLeague.org

Since the Historymakers Gala and Recognition Program started in 1992, we have honored 55 notable Arizonans and recorded their stories; such names as John F. Long, Barbara Barrett, Erma Bombeck, John Rhodes and Adam Diaz.
Interviewing our Historymakers for their oral history is a daunting task yet very rewarding. As each person tells his life story, we begin to visualize their life, their childhood, their education, their career, their impression of Arizona.
This summer, members of the cookbook committee and many other Historical League members edited these oral histories so they could be put on www.HistoricalLeague.org. Pictured are Zona Lorig and myself working on Barry Goldwater interviews. As a Centennial Legacy Project, the League’s website will contain all the Historymakers personal stories along with formal portraits and family photos, making this information readily available to the public.
I did not realize how extensive this project was we started it. Comparing it to a great novel, comes to mind. You don’t want to put the book down or have the story end. It will debut this fall. Visit www.HistoricalLeague.org to enjoy a good read and help celebrate Arizona’s Centennial.

Cowboy Caviar at Master Gardener Graduation

Eating fresh from the garden is a priority with Master Gardeners. Bonnie Newhoff brought Cowboy Caviar to the last day of Master Gardener class. Scooping up the delicious fresh ingredients with corn chips, we all enjoyed finishing our final exam and relaxing with graduation ceremonies. Another popular food item was Sweet Potato Cream Cheese Pie using purple sweet potatoes from the garden. What a beautiful presentation. Hopefully, I can get the recipe but Lee created it as she went so not sure it will ever taste the same.
Photo of the graduates include (L to R) Eileen Hayden, Ruth McLeod, Cathie Herrick, Ron Brennan, mentor Bonnie Newhoff, Carol Vie and Serge Vie.