Auction Dinner a Success

A Private Dinner was auctioned off at the annual Children's Holiday Party in December. The winners, Stan and Nancy Evans, and Gary and Dianne Linthicum, Bill and Mary Parker, Sam and Linda Cathey were treated to a fabulous gourmet evening at the home of the Cathey's. This event raised money for the Arizona Historical Society Museum as well as created a memorable evening for everyone involved.

Some of the winners of the dinner Stan and Nancy Evans, Jim and Dianne Linthicum and Mary Parker.

Chef Leslie Christiansen created the delicious dinner with help from sous chefs Pam den Draak and  Bonnie Newhoff.

Mississippi Mud Cake

Tastes & Treasures Cookbook has amazing dessert recipes. This is another great chocolate dessert recipe.

MISSISSIPPI MUD CAKE

Ingredients:
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting
Ingredients:
1 (16-ounce) package powdered sugar, sifted
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Preparation
Beat all ingredients at medium speed with an electric mixer until smooth.

Directions:

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Receive from
Southern Living
JUNE 2004

Winner of Al Merito Award in Las Cruces, New Mexico

Congratulations to Joe Abodeely from the Arizona Military Museum. He was awarded the Al Merito Award at the Joint Arizona/New Mexico History Convention in Las Cruces on April 19. Historical League members are wishing him well. AHS Executive Director Anne Woosley, Norma Jean Coulter, Zona Lorig, Jeannine Moyle and Mary Parker.

Focacia Bread

Thanks to Judy Blackwell for treating the Historical League April meeting to delicious homemade Focacia bread. Rumor spread that this bread was homemade that morning and it was gobbled up!

Tastes & Treasures cookbook has a Rosemary Raisin Bread recipe on page 149. Try them both and enjoy!

Bread Machine Focaccia Bread 
Makes two 9-inch rounds

One 1/4-ounce envelope active dry yeast (2 1/4 tsp.)
3 cups bread flour   
1 tsp. sugar
3/4 tsp. salt
1 cup plus 3 T. lukewarm water (105-115 degrees F)
3 T. extra-virgin olive oil
Kosher salt for tops
Leaves from 2 fresh rosemary sprigs

1. In the order recommended by your bread machine manufacturer, combine the yeast, flour, sugar, salt, and lukewarm water in the container of your machine.  Set the machine on the dough cycle.  Close the cover and let the machine do its job.
2. When the dough is ready and the machine signals the end of the cycle, transfer the dough to a lightly floured surface and divide it in half.  Shape each half into a rounded disk and transfer the disks to 1 large or 2 small baking sheets.  Cover with greased or sprayed plastic wrap (so it doesn't stick to the dough) and set aside to rise until doubled in bulk, usually 45 minutes to 1 hour.  (Don't worry if it takes as long as 2 hours.)
3. Punch down the disks and spread out each one into an 8- to 9-inch round about 1/2 inch thick.  Use your knuckles or the end of a wooden spoon to dimple the top of the dough.  Cover and set aside until risen and puffy, about 45 minutes; again, it may take up to 2 hours.
4. Preheat the oven to 425.  Just before baking, use your knuckles or the wooden spoon to dimple the surface of each focaccia again.  Drizzle the olive oil over the rounds and spread it into the dimples with the back of a spoon.  Sprinkle the focaccia with kosher salt and scatter the rosemary leaves on top.
5. Bake the focaccia in the top third of the oven for about 18 minutes, or until the tops are golden and the bottoms are lightly browned and crisp.  Transfer to a wire rack.  Cut into wedges and serve at once, or let cool and wrap for later.

Judy found the recipe in Sunset magazine.

Chocolate Lasagna

Decadent and Delicious. Love Chocolate recipes from Tastes & Treasures cookbook too.

Chocolate Lasagna

Ingredients:
1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 - 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Directions:
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Thanks to centercutcook.com

Baked Dijon Salmon

This is a delicious way to prepare Salmon. Another great salmon recipe is in Tastes & Treasures cookbook on page 114 - Salmon Roulade.

Baked Dijon Salmon
Ingredients:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish
Directions:

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Makes 4 servings.

HG Grab and Go Breakfast cookies

Breakfast on the Run Cookies

Delicious and easy to transport. For a fast breakfast in the morning . . . try this

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Makes 4 servings
Thanks to Hungry Girl for recipe.

PER SERVING (1 cookie): 154 calories, 1.5g fat, 166mg sodium, 32.5g carbs, 5g fiber, 10.5g sugars, 5g protein -- PointsPlus® value 4*