Hattie Mosher portrait in AHS Museum

Tastes and Treasures cookbooks are stored in the back area of the AHS Museum at Papago Park. While getting boxes of books to deliver to El Chorro, I found this fascinating portrait and didn't know anything about Hattie Lount Mosher. Check out her amazing story below.

Hattie Mosher's sad riches-to-rags story

by Richard Ruelas - Nov. 6, 2009       The Arizona Republic

Her family started a business that sold ice in the desert, a sure way to make a fortune.
But Hattie Mosher's $1 million estate was slowly eaten away by mismanagement and the taxes that came with the city's progress. It left Mosher destitute, walking the streets of downtown Phoenix wearing canvas shoes and fancy ball gowns.
Mosher, who died this week in 1945, lived a reverse fairy-tale life, going from riches to rags. But, at least her rags were nice.

Mosher was a downtown denizen. She owned land near Van Buren Street and Central Avenue and built a never-finished four-story building that came to be known as Mosher's Folly.

Reporters who worked at the nearby building that housed The Arizona Republic and The Phoenix Gazette would often see her walking the sidewalks. One, in a 1973 article, described her as "an eccentric old woman in tennis shoes and turn-of-the-century gowns who talked to herself as she foraged through trash bins and garbage cans for scraps of food."
Mosher came from high society.
She was the daughter of a pioneer who established the city's first ice business. According to her 1945 front-page obituary from the Gazette, Mosher was the first woman to own and ride a bicycle in the city, something that shook up residents who weren't ready for a lady to pedal a two-wheeler.

Granola making more fun with little helpers

Sergio and Rocco help with
granola mixing

Healthy to eat, easy to make and fun for the family. We love this Granola recipe from page 196 in Tastes & Treasures Cookbook.

Old Ned Children's aprons
come in handy

Granola  
Ingredients:
4 1/2 cups old fashioned oats
1 1/2 cups shredded coconut
1 1/2 cups pistachios
1 1/2 cups pecans
1 1/2 cups slivered almonds
1 1/2 cups sunflower seeds
1/4 teaspoon
1 cup honey
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup (1 stick) butter
1 cup finely chopped assorted dried fruit (raisins, apricots, cranberries, dates)

Brothers working together

ground cinnamon

Directions:
Preheat the oven to 350 degrees. Mix the oats, coconut, pistachios, pecans, almonds, sunflower seeds and cinnamon in a bowl. Combine the honey, brown sugar, molasses and butter in a saucepan and cook over medium heat until blended, stirring frequently; do not allow to boil.
Pour the honey mixture over the oats mixture and mix until coated. Spread the oats mixture on a greased baking sheet with edges. Bake for 15 minutes or until the oats are golden brown, stirring frequently. Spoon immediately into a heatproof bowl and stir in the dried fruit. Store in airtight containers or sealable plastic bags in a cool environment for up to 2 months. Freeze if storing for longer than 2 months.  Makes 16 to 18 cups.
Hint - Do not let the granola sit on the hot cookie sheet.

Dads Special Chili With Mushrooms

WWII Veteran Al Rutter celebrating his
95th birthday with Great Granddaughter Julia.

Dad is a good friend in Michigan. Al Rutter is a Great Grand Dad and he loves this chili. 

Dads Special Chili With Mushrooms
Ingredients:
2# lean ground beef       
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 tablespoon chili powder
½ teaspoon cumin
½ teaspoon Cayenne pepper
1 teaspoon sugar
2 cans Bush Chili Beans
2 cans petite diced tomatoes
2 glass jars mushrooms stems and pieces
Salt & pepper to taste

Directions:
Brown beef in large skillet.  Remove beef to chili pot. Add onions, garlic & celery to skillet and cook until soft (5-8 minutes). Drain excess fat.  Add to chili pot along with remaining ingredients. Mix well, semi-cover and simmer or 2-3 hours, stirring often.

Suggested toppings are sour cream, shredded cheese, avocado chunks, chopped onion.
ENJOY!

Note: These beans are great to make ahead.
For those vegetarians, they are also wonderful without the meat.

New photos of Historymakers on www.HistoricalLeague.org

Each Historymaker has a professional portrait done for our Historymakers Gala and Recognition Program. But we also collect artifacts, memorabilia and background photos. Many of these personal and family photographs are now available online at www.HistoricalLeague.org/Historymakers.aspx

Childhood photos and family pictures are an insight into our Historymakers. No matter how famous, how well known, how creative, we all started from humble beginnings.

Who do you think these children grew up to be?

Answers: Eddie Basha, Bill Owen, Esther Don Tang, Sandra Day O'Connor, Bob Goldwater, Jim Bruner

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.