Salty Popcorn Caramel Custard

Great idea to top off caramel custard with salty caramel popcorn. We had this at Culinary Dropout on 16th Street in Phoenix. Fun new restaurants with children friendly game area.

It reminds me of a great dessert on page 85 in Tastes & Treasures cookbook.  Thanks to El Chorro Lodge for giving us this fabulous Caramel Custard Flan. Try it topped off with caramel popcorn for a delightful presentation.

Caramel Custard Flan from El Chorro Lodge

Ingredients:
2-3 cups sugar
3 1/4 cups milk
1 3/4 cups heavy cream
1 cup sugar
5 extra-large eggs
5 egg yolks
2 tablespoons rum
1 teaspoon vanilla extract

Directions:
Preheat the oven to 300 degrees. Heat a saute pan over medium heat. Add 2-3 cups sugar gradually, making sure that each addition of sugar is melted before adding more.
Heat until all of the sugar is melted and light brown. Pour evenly into eight custard cups to just cover the bottom. Place the custard cups in a 9 X 13 inch baking pan.

Scald the milk, cream and 1 cup sugar in a heavy saucepan. Combine the eggs, egg yolks, rum and vanilla in a large bowl and mix well. Whisk the scalded milk mixture into the egg mixture gradually until smooth. Pour into the prepared custard cups, filling to the top. Add enough water to the larger pan to come two-thirds of the way from the top of the cups. Bake for 1 hour or until the tops are firm. Remove from the pan and cool on a wire rack. Loosen the flam from the side of each cup with a knife. Invert onto a serving plate and garnish with whipped cream and fresh strawberries.

Serves 8

New courtyard at AHS Museum

The entrance to the Arizona Historical Society museum is lovely but the ficus were so susceptible to frost and could not survive. Now native species have been planted to make a dramatic courtyard that is very versatile. We like the new look sponsored by Historical League grants.

More books donated to school libraries

Historical League members have been generous in donating Arizona Recollections and Reflections to school and public libraries. Judy Lewis ordered one for Arcadia High School library with the copper inscription, "In Honor of Anika Carlson", her granddaughter.

This is a wonderful way to pay special tribute to a loved one.
Info at www.HistoricalLeague.org or alroot@ix.netcom.com

Nancy Evans and Chile Fudge Pie

Nancy has worn many hats as a Historical League member with the most important being President, Children's Holiday Party chair several times and Historymaker Gala Co-Chair. Today she wore a birthday hat at Z Tejaz surrounded by family and enjoyed a delicious gooey pie that is described as an explosion of chocolate in a brownie.

She mentioned it was her 29th birthday!


 Tastes & Treasures cookbook has a delicious Chocolate Lover's Delight Pie on page 152. Wonder which pie Nancy likes the best?

Z Tejaz Chile Fudge Pie

Ingredients:

2 teaspoons pureed ancho chilies (*)
1/2 lb butter
1/2 cup chopped walnuts
1/2 cup chopped pecans
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup flour
1 cup semi-sweet chocolate chips
1 9 in. unbaked pastry shell

Directions:
*Forancho puree: Ancho chiles are dried poblanos, dark brown peppers found in the produce section of the supermarket.
Remove the seeds and stem from one ancho chile pepper, place in a small saucepan with water to cover.
Bring to a boil and simmer until ancho is tender.
Purée in a food processor.
Preheat oven to 325°F.
Melt the butter and let cool to warm.
Toast the chopped nuts until lightly brown.
Beat eggs well and then add sugars and flour.
Beat until smooth.
Add warm butter to the batter and mix well (it is important for butter to be warm so chocolate chips will melt some).
Add chile puree.
Stir in nuts and chocolate chips.
Pour filling into pastry shell and bake for 45 to 60 minutes until done.

http://www.food.com/recipe/z-tejas-chile-fudge-pie-109783?oc=linkback

Cashew Chicken

Who doesn't love cashews? Try this tasty dish with our favorite nuts. Another great dish with cashews is found in Tastes & Treasures cookbook on page 150 - Cashew Pea Salad.

Cashew Chicken

Ingredients:

1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1/4 cup unsalted roasted cashews

2 tbsp. chopped scallions



Directions:

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

 Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. 

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

 Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. 

Top with scallions, and dig in!



MAKES 2 SERVINGS
Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g


Thanks to Hungry Girl for recipe.

Sticky Buns Breakfast Ring

Gooey and Delicious. We have two versions of this recipe in Tastes & Treasures cookbook, the original one on page 78 is from historic El Chorro Lodge.

Here's another version-

Sticky Bun Breakfast Ring - Easy and Delicious

Buttermilk Biscuits – 1 1/2 tubes Pillsbury Grands (12 pieces total)
Butter – 3 Tablespoons, melted
Maple Syrup – 1/2 cup
Brown Sugar – 1/3 cup, packed
Cinnamon – 1/2 teaspoon, ground
Pecans – 1/4 cup, chopped (optional)
Walnuts – 1/4 cup, sliced (optional)

•Preheat oven to 375 Degrees.
•Spray a fluted pan with non-stick spray. Combine the melted butter and maple syrup in a small bowl and set aside.
•In another bowl, combine the brown sugar, ground cinnamon and nuts (if desired).
•Place about half of the butter and maple syrup mixture in the bottom of the pan. Then, sprinkle half of the brown sugar mixture on top.
•Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
•Top with remaining butter and maple syrup and brown sugar mixtures.
•Bake for approximately 20 minutes or until golden brown.
•Remove pan from oven, and cool for 1 minute in the pan. Then, invert onto a serving platter and enjoy!

Blueberry Pie

Nothing beats fresh fruit pie when in season, although frozen blueberries work wonderfully for this recipe. The photo shows a tradition pie crust but the recipe has a delicious graham cracker crust. They both are great.

Also try Blueberry Muffins from Tastes & Treasures, page 62. It is a recipe from historical La Posada Inn in Winslow, AZ.

Blueberry Pie

Ingredients:

Crust

1 cup Fiber One Original bran cereal

2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces



3 tbsp. Splenda No Calorie Sweetener (granulated)

1/4 tsp. cinnamon


1/4 cup light whipped butter or light buttery spread 


Filling

2/3 cup Splenda No Calorie Sweetener (granulated)

3 tbsp. cornstarch

1 tsp. lemon juice

1/4 tsp. cinnamon

1/4 tsp. salt

4 cups blueberries

Optional topping: Fat Free Reddi-whip



Directions:

Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.


To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.


In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.

Bake until firm, about 10 minutes. 



In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir.

Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.


Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour. 

Refrigerate until chilled, about 1 hour. Slice and enjoy! 



MAKES 8 SERVINGS
Serving Size: 1 slice (1/8th of pie)
Calories: 120 
Fat: 3.5g
Sodium: 168mg 
Carbs: 25g
 Fiber: 5.5g
 Sugars: 8.5g
 Protein: 1.5g

Sugar Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 191 calories, 44g carbs, and 29.5g sugars.
Thanks to Hungry Girl for stats.

Frozen Blueberries: Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)