October is National Cookbook Month

Get out your cookbook and try a new recipe. Or tweak an old recipe with new ingredients. You are the chemist in your kitchen.

Here's my favorite recipe for October given to Tastes & Treasures cookbook by League member Kay Holcombe.

GREAT PUMPKIN COOKIES from page 162 Tastes & Treasures cookbook
Ingredients
8 oz (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, gently packed
2 cups all-purpose flour
1 cup oats
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp vanilla
1 egg
1 cup solid-pack pumpkin
2 cups semi-sweet or white chocolate chips

Directions
1.    Preheat oven to 350 F.  Line two sheet pans with parchment paper.  (The paper can be reused- just place the cookies in a different spot or turn the paper over)
2.    In the bowl of an electric mixer place the butter & beat on medium speed until creamy, about 1 minute.  Turn off the mixer, scrape the bowl with a rubber spatula and add the sugars.  Beat on medium speed until light and fluffy, about 3 minutes.
3.    Meanwhile place the flour, oats, baking soda, salt, cinnamon and nutmeg in a medium sized bowl.  Gently stir with a whisk to combine.
4.    Stop the mixer and scrape the bowl.  Turn the mixer on low speed; add the eggs and vanilla, beating until incorporated.
5.    Add the flour in thirds, alternating with the pumpkin. (flour-pumpkin-flour-pumpkin-flour)  After you have added the last of the flour, mix until just combined; do not over mix.  Turn off the mixer and scrape the bowl.
6.    Place a small (walnut) sized scoop of dough 1-2 inches apart on the prepared pans.  You can also scoop the cookie dough with a tablespoon and place it on the sheet pans.
7.    Bake for about 10-12 minutes, or until light brown.
8.    Remove cookies from the oven, allowing them to cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.

Note:
* ½ t nutmeg (fresh ground, if possible) gives an added taste.
* You can add semi-sweet chocolate chips, raisins or nuts for variety.
* Makes about 6 dozen bite sized cookies.
* Store cookies in an airtight container.

Maricopa Co. Library has Arizona Recollections and Reflections

Susan Dale and Ruth McLeod delivered 17 Centennial Legacy Project books to Mallory Smith this week. We are so pleased to say that all 17 books were underwritten by our sponsors so we were able to donate them to the libraries in this county. These libraries include

Aguila Branch (Aguila, AZ)
El Mirage Branch (El Mirage, AZ)
Fairway Branch (Sun City, AZ)
Fountain Hills Branch (Ft. Hills, AZ)
Gila Bend Branch (Gila Bend, AZ)
Goodyear Branch (Goodyear, AZ)
Guadalupe Branch (Guadalupe, AZ)
Hollyhock Branch (Surprise, AZ)
Litchfield Park Branch (Litchfield Park, AZ)
North Valley Regional Branch (Anthem, AZ)
Northwest Regional Branch (Surprise, AZ)
Perry Branch (Gilbert, AZ)
Queen Creek Branch (Queen Creek, AZ)
Robson Branch (Sun Lakes, AZ)
Southeast Regional Branch (Gilbert, AZ)
Sun City Branch (Sun City, AZ)
White Tank Branch (Waddell, AZ)

In February 2011 the Historical League published  Arizona Recollections and Reflections, An Arizona Centennial Historymakers Commemoration, honoring our Historymakers. A leather-bound 320 page book, it is an important reference for all ages in school and public libraries. The book includes a 56 page timeline that spans pre-statehood to Arizona's 100th year and incorporates the accomplishments of individual Historymakers as well as the book's sponsors during each of the ten decades. Featured in the book are the Historymakers' biographies, formal portraits and candid pictures as well as the histories and photographs of the book's fourteen sponsors.

This book has been well-received by teachers and educators as a reference and resource book. Elementary school students in fourth grade are state mandated to receive instruction in Arizona history. Learning about primary sources and how to analyze individual stories in relation to historical events occurs in middle school. High school students study major changes in society and can relate the effect that had on Arizona Historymakers. www.HistoricalLeague.org/historymakers

We continue to look for sponsors who would like to help us out with this project - getting every school library and public library in the state of Arizona a copy of Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration.

Lisa Schnebly Heidinger Guest Speaker

Dee Steen and Margaret Baker have brought us outstanding guest speakers at our monthly Historical League meetings. The October meeting was filled with delightful stories from Lisa Schnebly Heidinger, granddaughter of Sedona Schnebly. Dee presented her with a gift of Arizona Recollections and Reflections, the League's Centennial book.

 Lisa wrote the Centennial book, Arizona 100 Years Grand, filled with photos, stories and timelines of Arizona from 1912 through 2012.

It is a marvelous book printed by O'Neil Printing and Roswell Bookbinding. These are the same two highly qualified businesses who helped us create Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration. Both books are leather-bound using the highest quality paper and are officially designated Arizona Centennial Legacy Projects.

Lisa stayed after the meeting to sign her book. It was well received by the League.

Orzo Salad with Sun Dried Tomatoes and Kalamata Olives

 The October League meeting had delicious salads but this one was a favorite. The recipe is found on page 159 of Tastes & Treasures cookbook.

Sally Schaefer, in the white jacket, created the festive fall centerpiece to get us into the mood for goblins and ghosts. Carolina Lopez and her guest are assistants in arranging the beautiful display.

Orzo Salad with Sun-Dried Tomatoes and Kalamata Olives page 159

Ingredients Dijon Vinaigrette:
1/4 cup fresh lemon juice
1 tablespoon minced shallot
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 cup olive oil

Ingredients for Salad:
1 pound asparagus, blanched
16 ounces orzo
1/4 cup olive oil
8 ounces cremini mushrooms, sliced
3 tablespoons chopped shallots
2 tablespoons minced garlic
1 cup drained oil-pack sun-dried tomatoes, julienned
1 small red bell pepper, thinly sliced
6 green onions, thinly sliced
6 ounces feta cheese, crumbled
1/2 cup fresh mint, coarsely chopped
1/2 cup (2 ounces) freshly grated parmesan cheese
1/2 cup sliced kalamata olives
1/2 cup fresh basil, thinly sliced
Salt and pepper to taste
1 cup pine nuts, toasted

Directions for the Vinaigrette:
Whisk the lemon juice, shallot, vinegar, Dijon mustard, salt and pepper in a bowl until combined. Add the olive oil gradually, whisking constantly until the olive oil is incorporated.

Directions for the Salad:
    Slice the asparagus spears diagonally into 1 inch pieces. Cook the pasta using the package directions until al dente and drain. Toss the pasta with 2 tablespoons of the olive oil in a bowl and cool to room temperature. Heat the remaining 2 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the mushrooms and saute for 2 minutes. Reduce the heat to medium and stir in the shallots and garlic. Sute for 5 minutes. Toss the mushroom mixture with the pasta.
    Add the asparagus, sun-dried tomatoes, bell pepper, green onions, feta cheese, mint, Parmesan cheese, olives and basil to the pasta mixture and mix gently. Add the vinaigrette and toss until coated. Season with salt and pepper and sprinkle with the pine nuts. Garnish with teardrop or pear tomatoes and sprigs of Italian parsley. Serve at room temperature. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.

Serves 8 or more.

Megan Gately helps with promotions

Education director Megan Gately always has new ideas for teacher development and to share the stories of the Historical League. Arizona Recollections and Reflections is a wonderful book for educators, librarians, teachers and historians. I am happy to give her a display book to show at her events. We are glad Megan is on our team.

Museum in Little Traverse Bay, Michigan

Northern Michigan is filled with Historical Museums built in old churches, forts, railroad depots and more. Along the bike paths, we found this a wonderful way to explore the museums and beautiful homes. info@petoskeymuseum.org

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.