Cheesecake from Bon Appetite

Who says recipes get outdated? This one from Bon Appetite, September 1983, is one of those timeless recipes you will go to again and again. Thanks to Diane Houser who shared it in a recipe exchange.

Cheesecake

Crust
¾ c coarsely ground walnuts ( I omit this)
¾ c finely crushed graham crackers
3 tablespoons melted butter

Filling
4- 8oz pkgs cream cheese room temp
4 eggs
1 ¼ c sugar
½ teasp lemon juice
2 teasp vanilla

Topping
2 cups sour cream
¼ c sugar
1 teasp vanilla

Position rack in center of oven and preheat 350. Lightly butter 9” spring form pan. For crust combine and press into bottom of pan.
For filling beat cream cheese one package at a time with 1 egg in food processor and put into bowl. Add sugar and lemon and vanilla and mix thoroughly. Spoon over crust. Set pizza pan to catch drippings ( I don’t get any drippings so I don’t do it) Bake 50-55 minutes. Cake may crack. Remove from oven and let stand for 15 minutes. Retain oven temp at 350. For topping combine sour cream , sugar and vanilla. Cover and refrigerate.

When cake has finished baking spoon topping over cake carefully to within ½ inch from edge. Return to oven and cook 10 minutes longer.

Let cool and refrigerate 3-4 days. Yes . . . Days - it will taste great !

Leslie Christiansen to teach cooking class at DBG

Directory of Adult Ed at Desert Botanical Gardens, Steen Allard-Larson met the Historical League at our booth at Arizona Highways Travel Show. Carolyn Mendoza showed him Tastes & Treasures cookbook and Steen was very interested. He wanted to know if anyone in the League could teach a cooking class based on recipes from the book. Guess What??? We have our own chef extraordinaire, Leslie Christiansen who is an accomplished cooking instructor.

Last week Leslie and Ruth McLeod met with Steen at his office in the DBG. Steen signed Leslie up for a class Sunday, February 5 in the afternoon. It will be a treat to learn from her. I can't wait to sign up for the class myself. Stay tuned for details.

Thank you luncheon for Dr Peter Welsh

The director of a museum and it's support organizations work closely together. Fourteen members of the Historical League took Dr Peter Welsh and wife, Liz, to lunch as a thank you for the years of hard work and enjoyment we have had together. The Arizona Biltmore has a glass walled room that was perfect for our large group. It was a delight to work with Dr Welsh and we wish him well in the future. As he said, "I am still a member of the Historical League" so we hope to continue to see him.

Firehoses, Fun, Food on the Fourth

Pat Faur, Kay Holcombe and I enjoyed the festivities at the Royal Palm neighborhood parade July 4th. The Historical League had a booth to show Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and hand out brochures about the AHS Museum and the Historical League. Granola from page 196 in the cookbook was sampled. Pat also talked about the Children's Holiday Party so we have several interested families.

The Parade is always fun with not one but two fire trucks this year, Veterans on their motorcycles, vintage cars, strollers, bicycles, roller blades, skate boards, Color Guard, flags, songs (Star Spangled Banner led by Claude Mattox) and speeches. Even a submarine replica that drove over two big tubs of ice - ouch. There is always a big crowd starting at 7 am with coffee, donuts, danish and cookies. By 8:30 am when the parade ends, the hot dogs are grilling and the watermelon is sliced and juicy. By 9 am the firemen had turned on their hoses to give the children a gentle cooling spray. All being filmed by Channel 12 News.

Nothing like grass roots America to celebrate the Fourth of July.

4th of July Fruit Tart

Get the kids involved with this easy way to celebrate America's birthday. It becomes a family event when you decorate a basic tarte with blackberries and raspberries.

Another idea is to bake cupcakes and decorate with blueberries and strawberries and whipping cream.



Or try the Blueberry Muffins from Historic La Posada Hotel
page 62 Tastes & Treasures and top with fresh fruit.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, beaten
2/3 cup milk
1 cup frozen blueberries, thawed and drained
Directions
Preheat the oven to 400 degrees. Sift the flour, baking powder and salt together. Cream the shortening and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sifted flour mixture alternately with the milk, mixing just until combined after each addition. Fold in the blueberries.
Spoon onto greased muffin cups, filling one-half full. Bake for 15 minutes. Serve warm or cool on a wire rack.
Makes 1 ½ dozen.
Note: We love fresh blueberries if in season.

Celebrate 4th of July with Red and Blue

Red Beet Salad and Blueberry Pie
Two great recipes to present on this festive weekend. Thanks to www.bigblendmagazine.com for inspiration for these foods. You could also make Blueberry Muffin Tops page 198 Tastes & Treasures. They are delicious.
Happy Birthday America.

Red for Beet Salad
Ingredients

8 large beets
1 cup balsamic vinegar
1/2 cup brown sugar
1/2 Vidalia onion, sliced thin
3 tablespoons feta cheese
1/4 cup chopped parsley

Directions

Rinse the beets very well and boil until fork tender (about 15 minutes.) Drain and use a knife to peel, then cut into bite-sized pieces.

While the beets are boiling, put the balsamic and brown sugar into a sauce pan and reduce over medium-high heat until the balsamic vinegar is thick like maple syrup.

Finally, put all of the ingredients in a bowl with a lid. Cover the bowl and shake well to mix. Serve.

Blue for Blueberry Crunchy Pie Ingredients
1 premade pie crust
1 pint blueberries
1/2 cup grape juice
1 cup sugar
1 tablespoon sugar
Juice of 1 lemon
1 stick butter
1/2 cup brown sugar
1/4 frosted cornflakes

Directions

Get the butter out to soften!

Now, take your pre-made pie crust and blind bake it according to package directions. (Blind baking refers to baking the crust without any filling.) Set aside to cool.

In a saucepan, add the blueberries, grape juice, sugar, and lemon juice. Cook over medium-high heat. Stir occasionally and cook until about half of the blueberries have popped. This usually takes about 10-15 minutes.

While the blueberries are heating, put the butter, brown sugar, and cornflakes into a bowl. Work the butter with your fingers until the cornflakes are coated

Preheat your oven to 350. Construct the pie by pouring the blueberry filling into the crust and topping with the buttered cornflakes.

Bake until the butter is melted and the cornflakes are browned, about 12 minutes.

Serve with vanilla ice cream.

Artichoke and Chile Dip

Artichoke and Chile Dip

1 – 7 oz can diced green chiles
1 – 14 oz can artichoke hearts, drained, rinsed and finely chopped
3-4 pickled jalapeno peppers, seeded and minced
1 cup low or non fat mayonnaise
1 cup shredded low fat cheddar
1 cup low fat grated Parmesan

Preheat oven to 400 degrees. Spray shallow 9 inch casserole or pie plate with Pam. Mix all ingredients and spread in pan. Bake 20 minutes or until bubbly.

Serve hot with low fat tortilla chips. Serves 6.

Louise Sams contributed to the recipe exchange, "I use Artichokes in a can from Trader Joes, Parmesan Cheese in bag in cooler from Smart n Final and Mexican Mix cheese from Costco instead of cheddar."

The Hot Crab Dip from Tastes & Treasures page 165 is also a wonderful, easy spread. Great for company.