Peggy Murphy wins Cookbook Contest

Peggy Murphy has been a tireless worker for the Historical League since she joined in 1992. Chairing many positions from Treasurer to Cookbook to Fundraiser and more, we are so grateful for her dedication. Her husband, Gerry, has been very supportive as well.

It is most fitting that her name was chosen to win a copy of Tastes & Treasures with her recipe for Pumpkin Cake. Find this recipe on the May 28 blog.

Thanks to all the volunteers that continue to support the AHS Museum at Papago Park.

Cookie Dessert at Spring Recognition Luncheon

Cookie molds come in so many shapes but this one closely resembles our Old Ned logo. Great job and delicious. These came from Barb's Bakery in Phoenix. You can try them on your own with unique cookie cutters.

Thanks to Janie Burke for her creativity with this cookie cutter.

Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour, plus additional to dip the cookie cutters
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions:

1. Pre-heat oven to 375 degrees

2. In a small bowl, stir together flour, baking soda and baking powder, set aside.

3. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.

4. Gradually blend in dry ingredients.

5. Roll in balls or you can lay the dough out onto a clean area and mix with more flour to make the dough stiff enough to use Christmas cookie cutters with.

6. Bake 8-10 minutes Makes about 25 cookies.
   

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.