Historic Jerome Tour

The bus was filled as we drove to historic Jerome. Pam Ryan and Jeannie Fletcher had delicious breakfast snacks for the 7 am departure but we were looking forward to the history of "The Honeymoon Cottage of Jerome". The tour conducted by owner Margaret Graziano, told the story of purchasing the run down home and recreating the magnificent structure that it once was. Lots of labor, inspiration, money and perserverence went into the work but it was worth it. Today the French Country house is fully restored. It is decorated in Victorian style with a large patio and sweeping views of the Verde Valley.

Built in 1921 by James Dougles, the owner of the Little Daisy Mine, gave the home to his son as a wedding gift. At one time the Little Daisy Mine was the largest producer of copper in the world.

Mystery Ingredient for Red Velvet Cake

Leslie Christiansen gave us this fabulous historic recipe. She commented, "I've taught both recipes at the culinary school. They are just a little bit different- I modified the one for the cupcakes. The cake batter looks dark maroon before it bakes, but turns brown in the oven.

I did a lot of research on food coloring and the history of the Red Velvet Cake before bringing the recipe to the culinary school. I wanted to avoid the red food coloring- and was so excited to find the recipe with the beets!

There are 2 basic recipes for the Red Velvet Cake, the more popular one uses baking soda, cocoa powder, buttermilk, and LOTS of red food coloring.

Both Red Velvet Cakes are delicious, but I like to have fun with the beets. I brought the cupcakes to the students and told them there was a mystery ingredient; none of them could guess what it was. But when they found out it was beets, they couldn't wait to make them and take them home to their families.

The Red Velvet Cake recipe I use was made famous from the Waldorf Astoria Hotel. The story goes that beets were substituted for sugar during WWI when sugar was rationed, and they added a pleasant red coloring to cakes. Maybe if chocolate wasn't added, the pink beet color might remain..

In the earlier days, the red dye used to color foods was found to be poisonous to humans. The red food coloring today is supposed to be safe, but I wasn't convinced after much research, and won't use it. You can buy dried beet powder online, and beet juice is a fun food coloring. Sometimes I add a little bit to the frosting."

RED VELVET CAKE FROM THE WALDORF ASTORIA HOTEL

Cake Ingredients:
4 oz unsweetened chocolate
2 cups sugar
4 eggs
1½ cups canola oil
1½ t vanilla
2 cups flour
1¼ t baking soda
¼ t salt
2 12oz canned beets, drained and pureed in food processor

Icing Ingredients:
2 cups heavy cream; cold
12 ounces cream cheese, at room temperature (Neufchatel is OK)
12 ounces mascarpone cheese
½ t vanilla
1½ cups powdered sugar, sifted
Chopped walnuts & grated chocolate (optional)
Cake:
1. Preheat oven to 350 F. Butter (or Crisco) three 9-inch cake pans. Line the pans with parchment paper. Butter and flour on top of the parchment paper.
2. Melt the chocolate in a heat proof bowl over steaming water. Set aside to cool.
3. Place sugar, eggs, oil and vanilla in the bowl of an electric mixer. Using a paddle attachment, mix on low speed for about two minutes.
4. In a separate bowl sift together flour, baking soda and salt.
5. Mixing on low speed, add flour mixture to egg mixture. Blend until just incorporated.
6. Remove bowl from mixer stand. Fold in cooled chocolate, pureed beets.
7. Divide batter evenly between the 3 prepared cake pans and bake for 20-25 minutes. The cake is done when it springs back when touched, or a toothpick comes out clean.
8. Transfer to a rack to cool for 10 minutes in the pans. Run a knife around the inside of the cooled cake’s rim. Turn the cakes out onto the racks to cool completely before frosting.
Icing:
1. Pour cream in the bowl of an electric mixer and whip to soft peaks. Transfer to a bowl and refrigerate or keep over ice until ready to use.
2. Using the same mixing bowl (no need to wash it) and the paddle attachment; place cream cheese and mix on medium speed until soft and smooth. Add mascarpone and mix until combined. Reduce the speed; add vanilla and powdered sugar, and mix well.
3. With a rubber spatula carefully fold in chilled cream. Chill until cake is ready to assemble. You may choose to ice the cake with a crumb coat first.
4. Hold the iced cake, tilting it sideways so you cake sprinkle the sides with the chopped walnuts. I decorate the top of the cake with icing rosettes & grated chocolate.
5. Keep cake refrigerated until ready to serve.

Yummmmy Easy Pasta Salad

For an easy delicious pasta salad, try this recipe from Linda Cathey. She brought it to a Children's Holiday Party meeting and it was a hit.

"Any kind of pasta you choose. Shrimp ( I get the cooked, frozen shrimp from Costco) I sometimes put crab in also. Chopped celery, chopped red onion.
The dressing is mayo (I use Miracle Whip), ketchup, Old Bay Seasoning. ( I use a LOT of Old Bay because I like it spicy) Use half as much ketchup as you do mayo. Make it the night before and put in fridge. You may have to add more dressing the next day as the pasta really absorbs it."

Veggies the Way Mom Would Make

Big Sweet 'n Spicy Veggie Pot

Just like Mom would make, this dish is so healthy you can feel it nourish your body. It is easy to make and very tasty too. For other recipes with vegetables try Tastes & Treasures Herb-Roasted Vegetables, pg 24 and Melange of Sauteed Vegetables, page 36.

Ingredients

2 cups cubed butternut squash (about half a squash) 

1 large eggplant, stem removed, peeled, and cubed 

1/2 head of cabbage, cored and cut in chunks 

1 zucchini, sliced into 1/4-inch coins 

1 large onion, chopped 

1 cup chopped carrots

One 15-oz. can pure pumpkin 

One 6-oz. can tomato paste 

1 1/2 tbsp. brown sugar (not packed) 

1 tsp. chopped garlic 

1/2 tsp. cinnamon 

1/2 tsp. salt, or more to taste 

1/4 tsp. cayenne pepper, or more to taste

1/4 tsp. ground ginger, or more to taste 

1/4 tsp. ground cumin, or more to taste 

1/4 tsp. chili powder, or more to taste

Directions 

Place all cut veggies in an extra-large bowl and set aside.
In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.
Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down.)
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.
Stir well and serve.

MAKES 10 SERVINGS

PER SERVING (1 cup): 85 calories, 0.5g fat, 163mg sodium, 20g carbs, 5.75g fiber, 9g sugars, 3g protein -- POINTS® value 1*

Pecan Squares

Great cooks sharing great recipes. That is what Tastes & Treasures cookbook is all about. Thanks to Carolyn for this wonderful treat found on page 172.

PECAN SQUARES

Brown Sugar Crust
Ingredients:
1 cup butter, at room temperature
3.4 cup brown sugar
½ t salt
3 cups flour
Pecan Filling
½ cup butter
½ cup brown sugar, lightly packed
6 T honey
2 T sugar
2 T heavy cream
¼ t salt
2 cups pecan halves
½ t vanilla

For the Crust:
1. In the bowl of an electric mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
2. Add the salt to the flour and stir with a fork. With the mixer speed on low, add the flour to the butter mixture one cup at a time, allowing the flour to mix in before adding more flour. Mix until just incorporated.
3. Press the dough about ¼ inch thick into the bottom of a 9x13 baking pan and prick with a fork. Chill for 20 minutes.
4. Preheat oven to 375 F. Bake for about 20 minutes, or until light golden brown.
5. Remove the crust from the oven and cool on a wire rack.
6. Reduce the oven temperature to 325 F.

For the Filling:
1. Combine the butter, brown sugar, honey, sugar, cream and salt in a medium sized sauce pan.
2. Bring to a boil over high heat and boil for 1 minute, stirring constantly. The mixture should coat the back of a spoon.
3. Remove from the heat and stir in the pecans and vanilla.
4. Pour the filling into the cooled crust and return to the oven. Bake for 15-20 minutes or until bubbly.
5. Remove from the oven and cool on the wire rack.
6. When cool, run a sharp knife along the edges of the pan and invert onto the wire rack. Invert the pecan squares onto a cutting board and cut into squares.
7. Store in an airtight container up to a week.

Makes about 32 squares

Pumpkin Double-Ginger Cookies

Healthy and tasty pumpkin cookies. . . Thanks to canned pumpkin and Greek-style non-fat yogurt to keep these moist and delicious, and cake flour to make them tender. Try these tricks with all your holiday cookies.

Pumpkin Double-Ginger Cookies
¾ cup canned pumpkin puree
¾ cup packed light-brown sugar
½ cup non-fat plain Greek-style yogurt
2 tablespoons canola oil
1 teaspoon vanilla
½ cup finely chopped crystallized ginger
2 cups sifted cake flour
1 teaspoon cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg

Position a rack in the center of the oven and heat to 350 degrees. Coat two baking sheets with cooking spray or line with parchment.

In a large bowl, combine the pumpkin, brown sugar, yogurt, oil and vanilla. Whisk until smooth. Stir in the crystallized ginger.

In a medium bowl, stir together the flour, cinnamon, ground ginger, baking soda, salt and nutmeg. Stir the dry ingredients into the wet, mixing until just blended.

Drop tablespoons of the batter onto the prepared baking sheets, spacing cookies about 1 ½ inches apart. Bake in 2 bathes if necessary, until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Makes 40 cookies.
Nutrition information per cookie (without frosting): 54 calories, 1 g fat, 0 cholesterol, 11 g carbohydrates, 1 g protein, 1 g fiber, 38 mg sodium, 13 percent of calories from fat.

Cranberry Lemon Bars for the Holidays

If you are looking for that yummy treat for the Holidays and want to make something ahead of time, this is the answer. Enjoy this delightful bar from League member, Sally Schaefer. We got the recipe after she made it for the Historical League Membership Open House in October. Donna Esposito, Dianne Linthicum and Mariamne Moore help present the bounty for League members and guests.

CRANBERRY LEMON BARS

1st Layer:
1/2 C sugar
3/4 C butter
]1 1/2 C flour
Blend with pastry blender and press into greased & floured 9x13" pan. Bake 12 min. at 325 degrees.
2nd Layer:
2 eggs beaten
1/4 tsp salt
1/4 tsp baking powder
1 C packed brown sugar
1 C chopped walnuts or pecans (I used Pecans)
3-4 tablespoons jellied cranberry sauce
Mix and pour over crust. Bake 20 min. at 325 degrees.

3rd Layer:
Juice of 1 Lemon and grating from peel
Mix juice and peel with
1 1/2 C powdered sugar
1 tablespoons butter softened until spreadable
Pour and spread over Hot bars.

Cool and cut into small squares or diamonds.
(Hint: Dip knife into hot water as you cut them to make cutting easier.)

Can be made ahead of time & refrigerate.