Helpful hints for Luscious Lemon Loaf

Got Lemons? Many of us in Arizona do in May when the trees are loaded with fruit and they are so-o-o big. But how to still have them in August? Try juicing the lemons, pouring the concentrate into ice cube trays and freezing. Put the ice cubes in zip loc bags for future baking, cooking and sipping.












Luscious Lemon Loaf pg 198 Tastes & Treasures cookbook
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: Put the loaf back in the cooled baking pan and poke holes in the top with a fork. Drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Then remove to a serving dish. This makes it so-o-o moist and lemony. Makes 1 loaf.

Arizona Highways Travel show at Phx Convention Center

AZ Highways Travel Show will help us tell the story of the Historical League and the museum at Papago Park. Promoting the cookbook and sampling granola . . . who can resist?

We are teaming up with staff at the AHS museum and talking to a lot of people interested in Arizona. Thanks to our great volunteers, Kay North, Jackie Berkowitz, Pat Faur, Margaret Pogue, Lindy Isacksen, Tobe Daum. Come by and visit Sat-Sun, May 22-23. 10 am - 5 pm at Phoenix Convention Center, South Building, Hall F. www.arizonahighwaystravelshow.com

Chocolate Tower from Sandra Day O'Connor luncheon

The Executive Board for 2010-2011 was welcomed at the Recognition Luncheon by past President Jeannine Moyle. President Elect is Sharron McKinney. Outgoing President Ruth Ann Hogan introduced next years President Pat Faur.

Everyone enjoyed the exceptional chocolate dessert. We did not get the recipe but look at all those layers. Yummm.


Tastes & Treasures cookbook has some wonderful chocolate indulgences.


This recipe for Chocolate Sherry Cream Bars is very similar but only 3 layers not 5 layers. I am tempted to try it and create another 2 layers. Any suggestions?

Chocolate Sherry Cream Bars page 153 Tastes & Treasures cookbook
Chocolate Crust
1 cup all-purpose flour
1/4 teaspoon salt
2/3 cup (4 ounces) semisweet chocolate chips
1 cup (2 sticks) butter
4 eggs
2 cups sugar
1 teaspoon vanilla extract

Sherry Filling
4 cups confectioners' sugar
1/2 cup (1 stick) butter, softened
1/4 cup sherry
1 cup walnuts, chopped

Chocolate Topping
2 cups (12 ounces) semisweet chocolate chips
6 tablespoons water
1/2 cup (1 stick) butter

For the crust, preheat the oven to 325 degrees. Sift the flour and salt together. Combine the chocolate chips and butter in a microwave-safe bowl. Microwave until blended and stir. Cool slightly. Beat the eggs in a mixing bowl until pale yellow. Add the sugar gradually, beating constantly until blended. Stir in the vanilla. Combine the chocolate mixture, flour mixture and egg mixture in a mising bowl and beat for 1 minute. Pour into a greased and lightly floured 10 X 14 inch baking pan or 11 X 17 inch baking pan for thinner bars and bake for 25 minutes. Let stand until cool.
For the filling, beat the confectioners' sugar and butter in a mixing bowl until creamy. Add the cream and sherry gradually, beating constantly until light and fluffy. Stir in the walnuts. Spread the filling over the baked layer and chill in the refrigerator.
For the topping, combine the chocolate chips, water and butter in a microwave safe bowl and microwave until blended, stirring occasionally. Spread the topping over the chilled layers. Let stand until set and cut into bars.
Makes 3-4 dozen bars

More Photos of Sandra Day O'Connor Luncheon

A photo collage of Historical League events highlights the year.

The welcoming committee greet members and guests at the Recognition Luncheon at Troon Golf Club. Lots of Smiles.

Troon Luncheon photos

An amazing group of Historical League members received awards at the Recognition luncheon with Justice Sandra Day O'Connor as the guest speaker. It was a wonderful time and the smiles in these photos tell it all. Museum Director Dr Peter Welsh informed us that volunteer hours equate to $20/hour. Multiply that times 4900 volunteer hours and the Historical League has made quite a difference.

Sandra Day O'Connor speaks at Troon Luncheon

A highlight of the year for Historical League members is this Spring Recognition Luncheon and to listen to Justice O'Connor was amazing. Troon Golf Club was the venue with sweeping vistas of Phoenix accompanied by delicious food. Kudos to organizers Gail Lucky and Mary Pat McNamara. Members received lovely thank you gifts from Leslie Christiansen and outgoing President Ruth Ann Hogan. Over 4,900 volunteer hours were recognized this year along with the realization that since it began the League has contributed over $1,000,590.00 to the AHS Museum.
Future plans for the Arizona Centennial "Kickoff" Gala are keeping many League members busy over the summer working on the Feb 11, 2011 event.

How hot is a hot pepper?

In 1912, Wilbur Scoville, a chemist, developed a unit to measure the head in chile peppers that is still used today, the Scoville Heat Unit. His original test was a taste test where ground chile peppers are diluted in sugar water and tasted. More sugar is added until the heat can't be tasted. According to the Guinness Book of World Records, the Red Savina Habanero is the hottest pepper on Earth with a rating of 570,000 SHU.

Lon's at the Hermosa Inn uses ancho chile flakes for it's fabulous Salmon. You get that great chile flavor without all the heat.

Salmon with Ancho Chile Glaze page 98 Tastes & Treasures cookbook

Tarragon Tomato Sauce
2 Roma tomatoes, cored
Olive oil
1 cup chicken stock
1 tablespoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
salt and pepper to taste

Salmon
1 teaspoon lemon juice
1 teaspoon ancho chile flakes
1/2 cup honey
4 (6-ounce) wild salmon fillets
Vegetable oil
salt and pepper to taste
Roasted Fingerling Potatoes (pg 100)
Grilled Fennel (page 100)
For the sauce, preheat the oven or grill to 325 degrees. Brush the tomatoes with olive oil and place in a baking pan or on a grill rack. Bake or grill for 30 - 45 minutes or until roasted. Remove from the oven or grill to cool. Peel the tomatoes. Cut into halves and squeeze out the seeds. Bring the stock to a boil in a saucepan. Blend the tomatoes, stock and tarragon in a blender. Add 1/4 cup olive oil in a fine stream, blending constantly. Season with salt and pepper.
For the salmon, preheat the grill. Combine the lemon juice, ancho chile flakes and honey in a small saucepan. Bring to a boil and remove from the heat. Brush the salmon lightly with oil and season with salt and pepper. Place on a grill rack and grill until the salmon nearly tests done. Brush with the honey glaze. Continue to grill until the glaze carmelizes and the salmon flakes easily. The glaze will darken quickly, so be careful not to overcook.
To serve, ladle the sauce in the center of four large dinner plates and top each with a salmon fillet. Place the potatoes in the position of twelve o'clock and six o'clock on each plate. Place the fennel in the position of three o'clock and nine o'clock on each plate.
Serves 4.