Tres Leche cake

Tres Leche Cake was served at the Historymakers Gala at Camelback Inn on February 11. It was an historic evening with an awesome menu. Of course, I loved the desserts. This was one of them. Found this recipe on allrecipe.com. Another dessert that is so delicious is Summer Trifle on page 154 of Tastes & Treasures.

We also premiered the new Centennial book ARIZONA Recollections and Reflections that night. Wonderful history of Arizona and it's Historymakers.

Ingredients
* 3/4 cup butter, softened
* 1 1/2 cups white sugar
* 9 egg yolks
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 cup milk
* 9 egg whites
* 1 teaspoon cream of tartar
* 2 cups heavy whipping cream
* 1 (5 ounce) can evaporated milk
* 1 (14 ounce) can sweetened condensed milk
* 2 cups heavy whipping cream
* 1 cup white sugar

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.

Nutritional Information open nutritional information

Amount Per Serving Calories: 365 | Total Fat: 20.7g | Cholesterol: 141mg

Artichoke Hummus

Artichoke Hummus
Can't wait to dig into this delicious recipe from www.hungrygirl.com. Find other great dips in Tastes & Treasures Cookbook.

Ingredients:
1 cup canned artichoke hearts, drained
1/4 cup fat-free vegetable broth
1/4 cup plain fat-free Greek yogurt (like Fage Total 0%)
1 tbsp. lemon juice
1 1/2 tsp. crushed garlic
1/2 tsp. dried parsley flakes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
One 15-oz. can chickpeas (garbanzo beans), drained and rinsed
Optional garnish: additional parsley flakes and paprika
Directions:
Place all ingredients except chickpeas and optional garnishes in a blender. Set aside.
have a super-strong blender, feel free to skip this step.) Transfer to the blender. Puree until smooth, stopping and stirring if blending slows.
For best flavor, refrigerate hummus for several hours. Before serving, garnish with a sprinkle each of additional parsley flakes and paprika.
MAKES 8 SERVINGS

PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein -- PointsPlus™ value 1*

Centennial Book gets reviewed by Louise McCall

It is so rewarding to hear from readers of the new Legacy Project tribute to Historymakers, ARIZONA Recollections and Reflections. History that's Fun to Learn.

Louise McCall, widow of Robert McCall Aerospace Artists 1919-2010, writes, "It is marvelous and makes me very proud to be part of it. I can see Bob smiling and saying 'an excellent job'." Louise is an excellent artist in her own right, designing murals and paintings that are displayed in several public places including Virginia Piper Cancer Center at Scottsdale Healthcare.

Satisfied Cookbook Customer

We love to hear from people who have purchased Tastes & Treasures cookbook.

"I had just gotten back home to Omaha from visiting my sis who just moved to Scottsdale. They took us to Lon's for the Lemon Pancakes...yums! I stumbled onto your site while searching online for the pancake recipe. They are new to that area and I thought it would make a great 'Thank You' gift. They loved it." Sandee from Omaha

Lemon Souffle Pancakes are on page 53. Easy to make and impressive to serve.

Tovrea Castle Tour

Who doesn't want to see this? An imposing sight from all around Phoenix and it is closed to the public. What a shame.




































Former Mayor and historic preservationist John Driggs is working tirelessly to have it opened and enjoyed. The Historical League got a very up close and personal look at the amazing construction and cactus gardens. We loved it. A sold out tour, we split into three groups. John Jacquemart, an extremely knowledgeable person (and author) of historic Phoenix, led my group. The pictures tell it all.

Creme Brulee

Crème Brulee was the other dessert served February 11 at the Historymakers Gala. A stunning desert for a black tie event. The evening was filled with excitement as the Historymakers from 1992-2008 were honored for Arizona's Centennial kickoff event. Peter Faur, husband of Historical League president Pat Faur shows off his Creme Brulee while Joan Robinson-Blumit is ready for her treat. She had Tres Leche cake. They were both delicious with great presentation. How did they make that candy serape on top?

Also featured was ARIZONA Recollections and Reflections, a Centennial Legacy Project with rare photos, timelines and biographies of the Historymakers.

This Creme Brulee recipe is from allrecipes.com. You could also try Caramel Custard Flan on page 85 of Tastes & Treasures Cookbook.
Ingredients

* 6 egg yolks
* 6 tablespoons white sugar, divided
* 1/2 teaspoon vanilla extract
* 2 1/2 cups heavy cream
* 2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6. Preheat oven to broil.
7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutritional Information open nutritional information

Amount Per Serving Calories: 562 | Total Fat: 50.2g | Cholesterol

Pam Ryan brings Luscious Layered Dip to Historymakers Gala Wrap up party

This dip was a hit at the Historymakers Gala wrap up party. Thanks to Pam Ryan who got the recipe from League member Leslie Christiansen. The trick was in the plating from the spring foam pan and Pam did it with ease.





LUCIOUS THREE LAYERED DIP

Ingredients:
¼ cup cold water
1 package unflavored gelatin
Avocado Layer:
2 large avocados, cubed
¼ cup green onion, sliced about 1-inch pieces
2 T fresh lime or lemon juice
2 T mayonnaise or sour cream
1 t salt, more to taste
Splash hot pepper sauce
Sour Cream Layer:
1 cup sour cream, at room temperature (low fat is OK, but not non-fat)
¼ cup sweet or yellow onion, finely chopped in food processor
Red Pepper Layer:
3 red peppers, (you can use one red, yellow & orange pepper)
Roasted in a 375 F oven for 30 minutes, peeled and seeded
¼ cup red onion, chopped
¼ cup cilantro, roughly chopped
2 T mayonnaise or sour cream
1 T fresh lime or lemon juice
1 t coriander
1 t cumin
1/8 t chipotle powder, or to taste
1 t salt, more to taste
Method:
1. Lightly oil an 8-inch spring-form pan or spray with non-stick spray.
2. Put the cold water and gelatin in a heat-proof bowl, stir with a fork to dissolve.
3. After about 5 minutes, place the bowl over a small saucepan of simmering water; (not boiling) in a few minutes the gelatin will melt. Keep on the stove, on your lowest heat.
4. The gelatin will be divided between the 3 layers.
5. AVOCADO layer: put 1 of the cubed avocados, green onion, lime/lemon juice, mayonnaise, salt and hot pepper sauce in the bowl of a food processor; pulse to almost a puree. Season to taste with salt; add more salt & hot pepper sauce, if desired.
6. Transfer to a bowl. Stir in the 2nd cubed avocado, along with 1 T of the melted gelatin. Spread over the bottom of the prepared pan, refrigerate while you make the next layer.
7. SOUR CREAM layer: stir together the sour cream, onion & 2 T of the melted gelatin. Carefully spread over the avocado layer and chill.
8. RED PEPPER layer: put the roasted red peppers, red onion, cilantro, mayonnaise, lime juice, coriander, cumin, chipotle powder and salt into the bowl of a food processor and pulse until the red peppers look like confetti. Taste and adjust the seasonings. Stir in the remaining 1 T gelatin. Spread on top of the sour cream layer.
9. Cover and chill until firm, at least 6 hours; overnight is best.
10. To serve, run a thin knife around the inside of the pan, then remove the sides of the spring form pan. Place the mold, still on the base of the pan, on a decorative platter (place a folded wet paper-towel under the dip to keep it from sliding). Serve with tortilla chips or fresh veggies.