Guidon Books sells Tastes & Treasures cookb

Arizona and Western history is the focus of Shelly Dudley's book store in Scottsdale. She has re-ordered Tastes & Treasures A Storytelling Cookbook of Historic Arizona many times as it continues to be a popular item. The Historical League had a booth next to her at Arizona History Convention at Pointe Tapatio in April. Donna Esposito, Ruth Ann Hogan assist Carolyn Mendoza with sales of both the cookbook and Arizona Recollections and Reflections, the Centennial Legacy Project book. Bruce Dinges, chair of the History Convention and author of AHS Journal of Arizona enjoys shopping in her booth.

Edamame and Hominy Salad

Margaret Baker brought the best salad to our League meeting and graciously shared it. An Arizona native, she is excited to celebrate Arizona's Centennial and helped edit on our Legacy Project book, Arizona Recollections and Reflections with Pat Faur.

EDAMAME & HOMINY SALAD
Ingredients for Salad:
10 oz. fresh or frozen shelled edamame beans (soybeans)

1 15 oz. can yellow hominy, drained (I prefer Bush brand)

1 15 oz. can white hominy, drained (I prefer Bush brand)

I small red bell pepper
diced
1 small onion, diced (I prefer green onions; milder)
1 fresh jalapeno pepper, diced (or to taste)

¼ cup cilantro, chopped

Ingredients for Dressing:
½ cup seasoned rice wine vinegar
¼ cup fresh lime juice

¼ cup vegetable oil

½ tsp. Pico de Gallo seasoning (or chile powder)

½ tsp. cumin

2 tsp. chipotle salsa (most grocery stores have this)

Salt and pepper to taste (may not need salt)

Directions: 

Mix salad ingredients together. In a separate bowl thoroughly combine dressing ingredients. Pour dressing over salad and mix thoroughly. Chill at least 4 hours.

Serves 6 to 8.

Notes: This is very different, spicy, and keeps exceptionally well for days, in the refrigerator.

Double Chocolate Red Beet Cake

Who says red beets and sour cream don’t belong in a Double Chocolate Cake? Try this very moist and decadent treat.






Double Chocolate Red Beet Cake
Ingredients
2 large beets
3/4 cup unsalted butter, softened
1 2/3 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Chocolate Cream Cheese Frosting
Ingredients
4-ounce package cream cheese, softened
1/2 cup unsalted butter
1/2 cup cocoa powder
4 to 6 cups confectioners’ sugar
2 teaspoons pure vanilla extract

Directions for cake:
Line a baking sheet with parchment paper. Generously spray two 9-inch cake pans with non stick cooking spray and then line with circles of parchment paper. Place on the baking sheet. Preheat the oven to 375 degrees.

Cut up beets into quarters and place in a small oven proof pan with about 1/2 cup water. Roast until tender, about 45 minutes. Cool, peel and puree to make 2/3 cup. Set aside. Lower oven temperature to 350 degrees.

In a mixer bowl, cream the butter and sugar until well blended. Add eggs and vanilla and mix well. Add sour cream and mix well. Add beet puree. Stir together cocoa, flour, baking soda, baking powder and salt, then fold into wet mixture.

Spoon batter into prepared cake pans and bake until done, so cakes spring back when lightly touched, 35-40 minutes. Cool cakes well and then turn out onto cake racks to completely cool.

Directions for Chocolate Cream Cheese Frosting:
Blend cream cheese, butter, cocoa, confectioners’ sugar and vanilla together in a mixer. Add a touch of water if necessary to achieve a smooth frosting consistency. Frost cake layers and chill cake for 30 minutes.

Makes 10 to 12 servings.

Volunteers make Successful History Convention

What would we do without our fabulous volunteers? The Historical League set up a booth to sell Tastes & Treasures cookbook and our Centennial Legacy Project book, Arizona Recollections and Reflections, at the Pointe Tapatio for the History Convention.

Thanks to volunteers Carolyn Mendoza, Donna Esposito, Ruth Ann Hogan, Mariamne Moore, Norma Jean Coulter, Pat Faur, Mary Parker, Leslie Christiansen, Ruth McLeod and Zona Lorig for a great job.

Over $1000 in sales was encouraging, but mingling with the official State Historian Marshall Tremble, Historymaker Elisabeth Ruffner, author Frank Barrios, AHS State Director Ann Woosley, AHS Museum Director Kyle McKoy and so many more who promote the history of this great State was even better. The sessions over the three days were most informative.

Although the State has put very little money into the Centennial Celebration, this History Convention shows that Arizona's Centennial is being celebrated all year.

Lemon Buttermilk Blueberry Breakfast Cake

Breakfast is such a great way to start the day. Sour Cream Pecan Coffee Cake from Hassayampa Inn in Prescott, page 54 in Tastes & Treasures cookbook is delicious. This Blueberry adaption is yummy also.










Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* sugar + 1 tablespoon sugar
1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
**


Preheat the oven to 350ºF.
Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray.
Spread batter into pan. Sprinkle batter with additional tablespoon of sugar.
Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Serves 6-8

Centennial book at History Convention

Based on the Historical League's Centennial book, Arizona Recollections and Reflections, our session told the story of AZ Historymakers including a timeline to demonstrate the effects they had on growth of Arizona.

Mary Parker was the chair, introducing Ruth McLeod and Zona Lorig with the power point presentation. Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake from Tastes & Treasures cookbook.

Sampling the chocolate cake was a wonderful way to celebrate AZ Centennial and the publishing of the Legacy Project book, Arizona Recollections and Reflections.

Chocolate Icing for AZ Centennial Cake

Leslie Christiansen demonstrated Historymaker Polly Rosenbaum's 100th birthday cake at the AZ History Convention. A great way to remember Polly and celebrate Arizona's Centennial. Attendees were very happy to sample the results.

Zona Lorig and Ruth McLeod presented the Historical League's Centennial book, Arizona Recollections and Reflections. This Legacy Project book celebrates the Historymakers Program and honors those who have helped to grow this state. Mary Parker was chair for the session.

Happy Birthday Arizona.

Chocolate Icing from page 137 Tastes & Treasures

Ingredients for icing:
1/2 cup (1 stick) butter
6 tablespoons milk
1/4 cup baking cocoa
1 (1-pound) package confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions for icing:
Combine the butter, milk and baking cocoa in a saucepan 5 minutes before the cake tests done and bring to a boil, stirring constantly. Let it simmer for about 30 seconds so the chocolate can bloom and release it's yummy goodness. Pour over the confectioners’ sugar in a heatproof bowl and whisk until smooth. Stir in the vanilla and pecans. Pour icing over warm cake and spread. Resist the urge to lick the spatula until you are done!

AKA Polly's 100th Birthday Cake!

Serves 12 to 16