Maple Sugar Cookies

Fall means leaves are turning colors and the smell of maple syrup is in the air. Try these tasty cookies and savor the season.

Another recommended recipe is Almond Crunch Cookies found on page 171 in Tastes & Treasures cookbook.

Maple Sugar Cookies
Ingredients:
2 sticks soft butter (not oleo!)
2 cups flour
3/4 cups sugar
1/4 tsp. salt
2 tsp. maple extract
Pecan halves

Directions:
Beat butter and sugar together in large bowl until creamy. Blend in salt and flour. Stir in maple extract.
Preheat oven to 375 degrees.
Roll in balls (jaw breaker size). Place on greased cookie sheet and flatten to 1/2 thickness of dough ball. Top with a pecan half.

Bake at 375 for 12 to 15 min.

Wedge Salad

After bicycling around Petosky, Michigan, visiting historic properties and museums, we enjoyed this delicious easy salad.

Wedge Salad

Ingredients:
Iceberg lettuce one head cut into 8 wedges
Feta cheese crumbles
6 strips bacon, cooked crispy, drained and crumbled
Blue Cheese dressing

Cookbooks arrive at Museum

With orders coming in and low inventory we had 2,000 cookbooks delivered to the Museum.

Always there to lend a hand are Carolyn Mendoza and Zona Lorig. They are amazing friends and supporters of the Historical League. What would we do without our fabulous volunteers?!!

Staff members Ron and Juan and temporary assistant did the heavy lifting. Thank Goodness.

Autographed Cookbook

Keepsake items are priceless.

One gift to the hostess was a beautiful photo collage blanket.

Another gift for Sue Wheatlake was an autographed copy of Tastes & Treasures. We all signed the book with memories and messages. It was very well received and a gift that continues to give long after the reunion.

Donating AZ Recollections & Reflections to Libraries

Thanks to our generous sponsors we are able to donate Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration to school and public libraries across the state. Most recent funding has come from The John F. Long Foundation, the Jerry Colangelo family trust and Lucy Walkup. Handing them out at Carnegie Library for a Librarian workshop was so rewarding. The librarians were very appreciative to receive a book with such insight into the Historymakers. They commented it was very valuable to 4th grade through high school.

This is part of our Centennial Legacy Project. Norma Jean Coulter and Patti Goss assisted Zona Lorig and Ruth McLeod for the event Sept 14-15.

Vote for AHS

Your vote by Sept. 19th for the Arizona Historical Society could help assure a grant of $10,000 or more for AHS from Chase Community Giving!

Update: Based on current voting trends, if the Arizona Historical Society gets at least 1,000 votes by September 19, AHS is likely to receive a grant of $10,000 or more from Chase Bank. Just one vote from every AHS member and friend would more than assure a grant for AHS. Please get the word out. Circulate this far and wide to family, friends, and colleagues. Let's make history!

The Arizona Historical Society has been nominated to be part of the 2012 Chase Community Giving program. Between September 6 and September 19, 2012, you and your friends and family can vote to help decide whether AHS will share in $5 million in grants from Chase Bank. All Facebook users and all Chase Bank customers may cast votes by visiting www.chasegiving.com or https://www.facebook.com/ChaseCommunityGiving/app_162065369655

Spinach Artichoke Ring

Celebrating the 41st Wedding Anniversary of Doug and Sue Hinton was a wonderful time. So glad she shared her delicious appetizer recipe. I can't wait to impress future guests at my home with it.





Spinach Artichoke Ring

Ingredients:
1 can (14 ounces) artichoke hearts in water, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup (4 ounches) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 packages Crescent rolls

Directions:
Preheat oven to 375 degrees F. In large bowl, combine artichokes, spinach, cheeses, bell pepper, mayonnaise, garlic and black pepper. Mix well.

Separate rolls into triangles and lay in circle with points out on circular oven proof pan as shown in photograph. Overlap wide ends of triangle slightly and pinch together.
Scoop filling evenly over circular shape. Wrap tips over and around filling and pinch together. Brush with egg white. Sprinkle with grated Parmesan cheese.
Bake 25-30 minutes or until golden brown.

Makes 8 servings.

Note: Sue squeezed the artichokes by hand to get them as dry as possible.

Note: Add cooked, cubed chicken and this is a full meal.

Other wonderful appetizer recipes in Tastes & Treasures cookbook.

Nutrients per serving: Calories 400, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 13 g, Sodium 810 mg, Fiber 3 g