ASU's SkySong scouting visit

Margaret Baker and Zona Lorig at SkySong

Always wanted to see what it was like under those tall sails at SkySong in Scottsdale and the opportunity came when we checked out the high tech monitors in the lobby. It was suggested to duplicate this idea for our new Historymakers Wall Exhibit at AHS Museum at Papago Park.

Margaret Baker, Zona Lorig, Mary Parker discover a
photo of Historymaker Ed Mells sculpture in the lobby.

Luscious Lemon Bread in Starbucks

Lemon trees are abundant in Phoenix and this recipe is delicious. No wonder Starbucks makes a Lemon Loaf. Tastes and Treasures also has a recipe and the recipes are VERY similar. Make both and have a taste test!

Starbucks Lemon Loaf
Ingredients:

1 1/2 cup(s) FLOUR

1/2 teaspoon(s) BAKING SODA

1/2 teaspoon(s) BAKING POWDER

1/2 teaspoon(s) SALT

3 EGGS
1 cup(s) SUGAR

2 tablespoon(s) BUTTER; Softened.

1 teaspoon(s) VANILLA

1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL (recommend coconut oil)


LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK
1/2 teaspoon(s) LEMON EXTRACT

Directions:
Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.




Luscious Lemon Loaf pg 198 of Tastes & Treasures cookbook
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions:
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.

Shipping Tastes & Treasures to Moscow, Idaho

Nice letter from Ellen in Chandler who ordered a cookbook for her friend in Idaho after reading The Arizona Republic article about Navajo Tacos from Cameron Trading Post.

Dear Ruth,

I actually read the recipe for Navajo Tacos and Indian Fry Bread in the recent Chandler Republic in Jan D'Atris column. She mentioned  that credit for the recipes was the Historical League's cookbook. My friend in Idaho and I are both Arizona natives. She misses Arizona a lot and is interested in anything historical - especially if it involves cooking. I know she will use many recipes from this book - and when I go to visit I will willingly be the "Guinea Pig" when she tries them out.

Thanks for helping to keep the memories of Old Arizona alive.

Wanted: Someone to crack this antique Bank of Arizona Safe

This massive beauty sits in back storage at the Arizona Historical Society Museum at Papago Park. A bit dusty but in otherwise great condition.
We would love to look inside but don't have the combination. Anyone know an expert safe cracker????

Peaches Peaches Peaches

When the peach tree is loaded with fruit, it's time to find recipes with peaches. Kay Holcombe tried out her ice cream machine with great success! Nothing better than home-made peach ice cream with peach sauce over the top.

Ingredients:
1/2 cup sugar
2 eggs
a pinch of salt
1 1/2 cups milk (whole or low-fat)
1 cup heavy cream
 2 teaspoons vanilla

Before you begin, make sure that your freezer bowl is completely frozen—it's a good idea to put it in the freezer a full 24 hours before you plan to make the ice cream. Also, allow enough time for the custard to chill before you plan to make the ice cream, which could take several hours. Kay followed the directions on her Cuisinart ICE-20.

Cookbooks for historic El Chorro Lodge

Remodeled and looking better than ever, the restaurant is spacious and welcoming with Tastes and Treasures cookbook featured in the lobby. The famous Sticky Buns, recipe on page 78-79, are as delicious as ever.

El Chorro's Sheila Gaskell with Tastes and Treasures cookbook in the lobby cupboards.

Tastes and Treasures A Storytelling Cookbook of Historic Arizona has been reordered many times with El Chorro Lodge on E. Lincoln in Paradise Valley. We were happy to deliver more cookbooks yesterday and to continue working with such a charming, historic restaurant.

Unique presentation for Salad

Our Historical League meetings have fabulous lunches and many of the recipes are from Tastes and Treasures cookbook.This was such an elegant way to serve a chicken salad. Too bad I didn't take the photo before it was 1/2 gone!