Historical Book from Carolyn Hartman

Cleaning up can often lead to fabulous discoveries. New League member Carolyn Hartman found this book with her father's memorabilia. Stanford Hartman M.D. was well-respected and loved Arizona history.

Originally published in 1884, this book was reprinted in limited edition in 1967. Recently Carolyn donated book copy #81 of 300 to the Arizona Historical Society Museum at Papago Park.

Accepting the book is Linda Whitaker with collections at the museum.

Pumpkin Cake decorating ideas

Imagine turning your pumpkin cake into a work of art.


Since Peggy Murphy won the cookbook contest with her Pumpkin Cake recipe, here are a few ideas to decorate the cake.

Carrot Cake from Sharron McKinney

Sweet Carrot Cake for the Staff Appreciation Luncheon at our June Historical League meeting was a hit. We all wanted the recipe so here it is thanks to Sharron McKinney.

CARROT CAKE

Ingredients:
1 ½ cup oil
2 teaspoon baking powder
4 eggs beaten
1 ½ teaspoon salt
2 cups sugar
1 teaspoon cinnamon
2 cups flour
3 cups grated carrots
2 teaspoon baking soda
1 cup chopped nuts

Directions:
Beat oil and eggs until blended. Add rest of ingredients and mix. Stir in carrots and nuts. Pour into 9X13 greased and floured baking pan. Bake in 350° oven 45” or until golden. Use a toothpick to check. May take a little longer to cook depending on oven. You can also use a large sheet pan (12X18) to make the cake less deep. Bake 40 minutes and check.


CREAM CHEESE FROSTING

Ingredients:
8 oz. softened cream cheese
½ cup softened butter
16 oz. powdered sugar
1 teaspoon vanilla

Directions:
Beat cheese and butter until fluffy. Add sugar gradually until mixed.
Add vanilla and beat 5”. Makes enough to frost top and sides, if you chose
to remove from pan. If using a sheet pan, I leave it in the pan and frost top only.

Freezes well.

Cornish Pasties from Governor Rose Mofford

The first female governor of Arizona was Historymaker Rose Mofford in 1988. Growing up in Globe, she came from a mining community and gave us the family recipe for Cornish Pasties for Tastes & Treasures cookbook. On her 90th birthday, celebrations are in order:

Phoenix Mayor Greg Stanton designated June 10 “Rose Mofford Day” and renamed a section of 17th Avenue leading to the Capitol “Rose Mofford Way.”
“In our centennial year, as a native son of Arizona, 90 of those years were blessed by Rose Mofford’s leadership,” said a beaming Art Hamilton, former Arizona House minority leader.
Secretary of State Ken Bennett was a co-master of ceremonies with Hamilton for the birthday celebration. A letter of congratulations from President Barack Obama was read aloud. State historian Marshall Trimble sang a song.

When handed the microphone, Mofford noted that she had driven the section of 17th Avenue renamed for her about 51,000 times in her 51 years of state service.
“Little did I think that I would have to drive down Rose Mofford’s Way to get to Wes Bolin’s Plaza,” Mofford quipped.
“I have some breaking news,” she continued. “I am the richest person in the world.”

Cornish Pasties page 133 Taste & Treasures
Pastry Ingredients:
2 cups all-purpose flour

¾ teaspoon salt

½ cup shortening

1 cup beef suet, finely chopped

4 to 6 tablespoons ice water

Filling Ingredients:
2 pounds round steak or other lean beef, cut into ½ inch cubes

2 or 3 potatoes, peeled and coarsely chopped

2 or 3 small onions, coarsely chopped

salt and pepper to taste

butter

For the pastry, mix the flour and salt in a bowl. Cut in the shortening until the mixture resembles cornmeal. Add the suet and toss with a fork until combined. Add just enough of the ice water to make the dough adhere and mix well. Knead lightly and shape the pastry into a ball. Chill, covered , for 1 hour.

For the filling, preheat the oven to 350 degrees.
Mix the steak, potatoes, onions, salt and pepper in a bowl. Pat the pastry on a lightly floured surface into ¼ inch thick rounds 8 or 9 inches in diameter. Press on the pastry to flatten pieces of the suet. Spoon ¼ to ½ cup of the filling onto half of each dough round and dot with butter. Moisten the edge with water and fold over to enclose the filling. Press the edge with your fingers or a fork to seal. Arrange the pasties on a baking sheet and bake for 1 hour.
Makes 8 pasties

Staff Appreciation Luncheon

How can you show your appreciation for the wonderful staff at AHS Museum? Once a year we honor them with a luncheon and present the Grants for the next year. It is always exciting to learn the details of the Grants and get to know the staff better over lunch. Each staff member introduced him/herself. Museum Director Kyle McKoy accepted the Grant certificate and told us many new happenings at the Museum.

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.