Memorial Day BBQ

Remembering those loved ones is an important part of this day. Flags are flying, speeches are being made and flowers freshen up the gravesites.

We also enjoy getting together with family and friends around a BBQ and salad. Try this fresh salad from The Cottage Place Restaurant in Flagstaff.

Exotic Greens with Strawberry Vinaigrette in Tastes & Treasures. page 21.

Strawberry Vinaigrette
8 ounces frozen strawberries
1/4 cup sugar
1 teaspoon balsamic vinegar
1 teaspoon rice wine vinegar
1/3 cup olive oil
1/3 cup soybean oil
1/2 teaspoon salt
1/4 teaspoon white pepper

Salad
8 cups baby salad greens
1 cup chopped tomato
1/4 cup pine nuts, toasted
6 whole strawberries, fanned
2 ounces goat cheese

For the vinaigrette, process the strawberries in a blender until pureed. Add the sugar, balsamic vinegar, rice wine vinegar, olive oil, soybean oil, salt and white pepper and process until blended.
For the salad, toss the salad greens and tomato with the vinaigrette in a salad bowl to coat. Place on six chilled salad plates. Top with the pine nuts, strawberries and goat cheese. (I made it in a big bowl instead and got rave reviews from guests.)

Serves 6

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

Betsy Davis brings Berry Fruit Salad

Berry Fruit Salad with Mint Sugar pg 118, Tastes & Treasures is a refreshing easy summer salad. One of the wonderful recipes from Rancho de La Osa, Betsy made it for a Historical League meeting. This dude ranches has a lot more to offer than just horse back riding. The food served there is very good.

1/2 cup loosely packed fresh mint
6 tablespoons sugar
3 cups sliced strawberries
3 cups blackberries
3 cups blueberries

Pulse the mint and sugar in a food processor until finely ground. Sprinkle over the strawberries, blackberries and blueberries in a large bowl and toss gently to combine. Let stand for 5 minutes before serving.

Serves 8.

AZ Highways Travel Show photos

Vacation in Arizona was the theme at the Travel Show. With so many venues represented it is easy to stay in the state for all your travel needs. We shared a booth with AHS promoting the museum in Papago Park and the cookbook. The granola sampling was very popular. I think everyone came to the event hungry. Kay North and Jackie Berkowitz worked with Dr Peter Welsh. Even some 1880's dressed shoppers visited the booth. Thanks also to Margaret Pogue, Lindy Isacksen, Pat Faur and Tobe Daum who volunteered in the booth.

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