Warm Lemon Pudding Cake

Tastes & Treasures cookbook has several recipes using lemons- Very Lemon Bread page 119, Luscious Lemon Loaf page 198, Lemon Rub Pie page 178 and more.

This new one sounded too good not to try.
Warm Lemon Pudding Cake

Ingredients:
1 pkg yellow cake mix (Betty Crocker, get the kind that makes a 9x13 size) Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water

2 Tbsp. powdered sugar (for dusting)

Directions:
Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9x13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish.
Don't spread it. You'll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.

Tips:
For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.
Thanks to Mandy's Recipe Box.

Earthquake cake

With a name like this, who can resist? Chocolate, nuts, coconut . . . all in one moist, delicious cake. We also love Chocolate Icebox Cake from historic El Chorro Lodge found in Tastes & Treasures cookbook on page 80.

Earthquake Cake
Ingredients:
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

Directions:
1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix. Use a knife to "marble" the two layers.
5. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom.
Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven.

Thanks to Hillbilly recipes

Mini Pizzas

Mini pizzas are wonderful for quick snacks, small meals and parties.

Tastes & Treasures cookbook has many appetizer recipes including a yummy mushroom appetizer found on page 27.

Mini Pizzas
Ingredients:
1 refrigerated pizza dough
1 cup marinara sauce
1 cup mozzarella cheese
1 small bunch fresh basil
1 medium tomato

Directions:
Preheat oven to 400° F. And line a large baking sheet with parchment paper or foil so they won't stick.
Place pizza dough on a well-floured surface and stretch gently into about a 12″ x 8″ rectangle.
With a round cutter or a cup of some sort, cut dough into 18-20 rounds; place rounds 1 inch apart on baking sheet. Top each with pizza sauce, cheese, basil and tomatoes .
Bake for 8-10 minutes, or until cheese is melted.
More topping suggestions: red sauce, broccoli, roasted red peppers, basil pesto.

Brownie Cookie Dough Delight

Fast and Fantastic - for that chocolate lover in you.

Tastes & Treasures cookbook has a recipe for  Espresso Brownies page 163. (Or try a box mix for a short cut). When you have more time, also try Chocolate Peanut Treats on page 162.

Brownie Cookie Dough Delight
Preheat oven to 350;
Smoosh refrigerated cookie dough into the bottom of each well.
Place Reese cup upside down on top of cookie dough (or an Oreo).
Top with prepared box brownie mix, filling 3/4 full.
Bake for 18 minutes and enjoy warm or cool.
YUMMMMM.

Wild Rice Salad

Warm, chilled or room temperature, this Wild Rice Salad is delicious.  It's a great dish to serve company. Thanks to Mariann for preparing dinner for us.

Tastes & Treasures cookbook features a recipe for Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Wild Rice Salad

Ingredients:

1/2 cup brown rice

1/2 cup wild rice

2 1/3 cups water (see package instructions)

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup chopped pecans 

1/4 cup sliced green onions

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper

Directions:

Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix olive oil, balsamic vinegar and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Yield: Serves 4 to 6.

New ASU Intern at AHS Museum

Zona Lorig, Stephen Peterson, Linda Cathey and Linda Whitaker

Getting a donation of the entire personal collection of Sam Applewhite Sr. and Jr. is a nice addition for the AHS Museum. Getting it organized with front matter and finding aides is a big job.

We are grateful for the skills of new intern, ASU graduate student Stephen Petersen, who is very busy setting up this project with its high research value.

Sales of the Historical League Tastes & Treasures cookbooks help fund this intern program. Historical League members chat with Stephen and Interim Museum Director Linda Whitaker in the photo.

Walk down memory lane . . .

The Historical League has always created wonderful events. Who can recognize these charming couples? And where are they going?