Pumpkin Cake from Peggy Murphy

Peggy says, "This is my special cake that I make every year for my birthday. Everyone loves it!"

Cook’s Country Pumpkin Cake with Cream Cheese Frosting

Ingredients for the Cake:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
¼ tsp ground allspice
¼ tsp ground ginger
4 large eggs
1 cup vegetable oil
1 2/3 cups sugar
(1) 15 oz can plain pumpkin puree

Directions:
Adjust oven to middle position and heat to 350 degrees. Grease and flour a 9 x 13 pan. Whisk flour, baking powder, baking soda, salt and spices in bowl. With electric mixer on medium high, beat eggs, oil, and sugar in separate bowl until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape batter into prepared pan and bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. Transfer pan to wire rack and cool completely.

Ingredients for the Frosting:
6 T unsalted butter, softened
1½ cups powdered sugar
(1) 8 ounce package cream cheese, cut into 8 pieces and softened
1 tsp vanilla

Directions:
Beat butter and powdered sugar together until fluffy, about 2 minutes. Add cream cheese, one piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Frost cake and bring to the party! Cut into 18 pieces.

Spinach and Mozarella Cheese Appetizer

Spinach and Mozarella Cheese Appetizer

Sometimes we get very unusual recipes from recipe exchanges. Anyone ever try something like this one?

Blanch a bunch of spinach (just dunk in boiling water for about 30 seconds). Cut a large ball of fresh mozzarella into thirds or quarters and wrap the pieces all over with the spinach leaves. Grill until the cheese is soft (or you can stick them in a hot oven also).

Serve with a salsa made with chopped prosciutto, capers, parsley, a little balsamic vinegar, some olive oil. You can add roasted peppers, too - delicious.

Lots of appetizer recipes and wonderful stories of early Arizona in Tastes & Treasures cookbook too.

Planning for Historymakers Gala XI

The Historymakers Gala XI is in good hands with co-chairs Jeannine Moyle and Mary Parker. Organizational and fundraising meetings are being held with some exciting changes in the works for this Rec0gition Program.

Attending this meeting were Sharron McKinney, Pam den Draak, Jeannine Moyle, Susan Dale, Ruth McLeod, Renee Donnelly, Pam Ryan, Mary Parker, Joan Robinson and Zona Lorig.

Stay tuned for announcements.

Salted Peanut and Caramel Banana Bread

Mother never wasted food so blackening bananas would never go in the compost or trash. Now my mouth is watering for the taste of banana bread, salty peanuts and sweet caramel.

Try this updated version of simple, quick Banana Bread, from CostcoConnection. Similar to Carrot bread on page 197 in Tastes & Treasures cookbook, your family and guests will want more.

Salted Peanut and Caramel Banana Bread

Ingredients

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1/3 cup plain yogurt

1 cup mashed very ripe bananas

3 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup shredded coconut

2/3 cup chopped salted peanuts

1/2 cup toffee bits, or caramel or butterscotch chips

Salted Peanut Caramel topping

Ingredients

1/4 cup shredded sweetened coconut

1/2 cup chopped salted peanuts

1/4 cup toffee bits, or caramel or butterscotch chips

2 tablespoons caramel sundae topping

Preheat oven to 350 degrees. Generous spray a 12-cup Bundt pan or two 9 X 5 inch loaf pans. Place on a parchment-paper-lined baking sheet.

In a mixer bowl, cream the butter and sugar until fluffy. Add eggs, vanilla, yogurt and mashed bananas, scraping down the bowl often to blend evenly.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Stir the dry ingredients into the wet batter. Fold in coconut, peanuts, toffee, caramel or butterscotch chips, blending well. Spoon into prepared baking pan.

To make the topping, mix coconut, peanuts and toffee, caramel or butterscotch chips in a small bowl. Sprinkle on top of cake. Drizzle on caramel.

Bake 50 to 55 minutes, until cake tests done. Cool 10 minutes before removing from pan, and drizzle on more caramel if desired.

Makes 8 to 10 servings. Freezes well.

Grants to Museum

Donating over $1 million to the AHS Museum at Papago Park since 1980 is a point of pride for the Historical League. President Sharron McKinney gave Museum Director Kyle McKoy the Grant money for 2011-2012 totaling over $75,000. We are pleased to see the funds go to great projects at the Museum.

The presentation took place at our Annual Spring Recognition Luncheon at Arizona Country Club on Wed, May 15.

Brussel Sprouts

Okay, I am changing my mind about this vegetable. I NEVER liked brussel sprouts but this dish is so tasty. When the toddler in her high chair eats it, you know it is yummy.

Tastes & Treasures cookbook has a vegetable recipe from historic Hassayampa Inn in Prescott. Summer Squash Saute on page 57 is also a tasty, delicious way to serve vegies.

Saute in olive oil, garlic, parsley, salt and pepper. Steam for 25 minutes. Enjoy.

Four Peaks Brewery wins BIG

Four Peaks Brewery, housed in the 1892 Borden's Creamery building, has given us several wonderful recipes for Tastes & Treasures cookbook. Love the Oatmeal Stout Shake on page 92.

Now they are winning BIG awards in the beer world. Read about them at http://blogs.phoenixnewtimes.com/bella/2012/05/four_peaks_wins_big_at_world_b.php