Historymakers Oral Histories on www.HistoricalLeague.org

One of our Centennial Legacy Project commitments is to have all 58 Historymakers Oral Histories on www.HistoricalLeague.org. It's a BIG job but Zona Lorig and Joan Robinson continue to work on it. All the official portraits, biographies and some pictures have been on the website but now there is more.

Joe Beeler and Esther Don Tang's pages have recently been updated to include their Oral Histories. It is exciting to see this happen. Now these amazing stories are available to the public through www.HistoricalLeague.org. Teachers, students, history buffs, geneologists, researchers and families can enjoy these interesting life histories as told to us - "In Their Own Words."

Jim Turner - Guest Speaker

Historian and author Jim Turner gave us a fascinating look at Arizona as she became the 48th State. On Feb 14, 1912 every church bell in the state was ringing. All train whistles were blowing. And Bisbee thought they would celebrate with 48 sticks of dynamite. After about 10 ignited and blew out windows in town, they stopped the fireworks. Wonderful stories and photos can be found in his new Centennial book, Arizona A Celebration of the Grand Canyon State.

Jim was the guest speaker at our Spring Recognition Luncheon. Janie Burke and Lindy Isacksen did a wonderful job on the event.

Tastes & Treasures cookbook and Arizona Recollections and Reflections were also sold.

Thank you in Thyme

At the Spring Recognition Luncheon, Jackie Berkowitz announced the volunteer hours for 2011-2012. The Historical League has a cumulative total of 110,394 volunteer hours to the AZ Historical Society at Papago Park. President Sharron McKinney thanked her Board and we were all given a great gift of Thyme. Such a thoughtful, clever and useful idea.

Garlands Oak Creek uses Thyme for Roast Pork page 44, and for Red Lentil Chowder page 42 in Tastes & Treasures cookbook.

Thyme, botanically-known as thymus vulgaris, gets its name from the Greek word thymon, an herb used as incense or as a fumigator during sacrifices.

Native to the Mediterranean region, thyme was brought to Britain by the Romans. Long-prized for its medicinal uses, ancient Egyptians used thyme oil in their embalming process.

Legend has it that thyme was an essential ingredient in a magic brew that allowed the drinker to see the fairies. It was also considered an aphrodisiac.

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.