January cookbook meeting

Filled with information, laughter and serious discussion, the January cookbook meeting was held at the AZ Heritage Center on Monday. So grateful to have this fabulous group working on Tastes & Treasures II, A Storytelling Cookbook of Historic Arizona.
We learned how to take credit card payments at special events, saw the Phoenix Home and Garden article, discussed future shows, inventory control, publicity, Feb 13 Statehood Day celebration at the museum, proofreading, funds raised, historic venues in the book, trademarking the title, stores, and more!

Proofreading for Tastes & Treasures II

Ruth McLeod, Zona Lorig, Linda Corderman,
Leslie Christiansen, Cathy Shumard (missing Margaret Baker)

Final proofreading edits are going on for Tastes & Treasures II, A Storytelling Cookbook of Historic Arizona. We meet and discuss all the aspects of printing a cookbook: photography, history, recipes, historic buildings, commas, punctuation, recipe-style writing, index and so much more. It is a long and involved process but when you have a passion for history and food, it is a worthwhile endeavor.

Phoenix Home & Garden PR

Nice to see this article in the January 2018 edition of Phoenix Home & Garden announcing Tastes & Treasures II, A Storytelling Cookbook of Historic Arizona. Thanks to Susan Dale for scanning it.

The article resulted in several orders from all over the country. 

Those delicious creme puffs are a recipe from The Spicery in Glendale found on page 111. 

To order the book www.HistoricalLeague.org/shop.aspx

The Spicery in Our 1895 Home

Glad to see Phoenix Magazine December 2017 appreciates this charming tearoom as much as we do at the Historical League. The Spicery is one of the featured historic venues in Tastes & Treasures II, A Storytelling Cookbook of Historic Arizona to be published soon.
www.HistoricalLeague.org/shop.aspx

Feeling peckish? Remedy the problem with one of the Valley’s afternoon tea experiences.

The Spicery in Our 1895 Home
7141 N. 59th Ave., Glendale
623-937-6534, 1895spicery.com
Located in the historic Catlin Court area of downtown Glendale, this cozy shop serves a three-course tea ($23 per person) and lunch from 10:30 a.m.-1:30 p.m. every day except Sunday. In 2012, Matt Borowski took over the business from longtime owner Martha Campbell and has kept most of her traditions in place, from the buttermilk scones and ham biscuits to the coconut macaroons and matching teapots and teacups. “People don’t want (the menu and atmosphere) to change,” Borowski says. Servers bring out the tea courses separately, with detailed explanations of each bite. If you’re with a guest who doesn’t fancy tea, The Spicery has a small but suitable lunch menu that always features a hot special of the day “geared for gentlemen.” Afternoon tea requires a two-day advance reservation. 

Christmas Crackers

Did you have Christmas Crackers at your Holiday dinner table?

On a trip to Paris in 1840, Londoner Tom Smith discovered "bon bons" wrapped in a twist of tissue paper. The entrepreneur expanded this idea and created Christmas Crackers that snapped when pulled open. They were filled with small gifts, jokes, poems, paper hats, jewelry and/or miniature toys.

The company was very aware of current affairs and crackers were created for the Suffragettes, War Heroes, Charlie Chaplin, The Coronation and many other great occasions. A British tradition that continues today, exclusive crackers are even made for the Royal Family.

Holiday Frozen Yogurt Bark

Holiday Frozen Yogurt Bark


Looking forward to making this with the grandchildren.

Ingredients:
1 1/4 cups natural light whipped topping (like the kind by So Delicious or Truwhip)
1 cup fat-free vanilla yogurt
1/2 tsp. vanilla extract
1/4 tsp. peppermint extract
Dash salt
1/8 tsp. red food coloring
1 candy cane (or 3 mini candy canes or 3 starlight mint candies), crushed
1 tbsp. mini semi-sweet chocolate chips

Directions:
Line a 9-inch pie pan with parchment paper. (A springform pan works best).
In a medium-large bowl, combine whipped topping, yogurt, vanilla extract, peppermint extract, and salt. Mix until smooth and uniform.
Spread mixture into the pan, and smooth out the top.
Place food coloring in a very small bowl.
Dip the back of a spoon or a knife into the food coloring, and swirl into the yogurt mixture.
Top with remaining ingredients, and lightly press to adhere.
Freeze until solid, at least 2 hours.
MAKES 6 SERVINGS

1/6th of recipe: 88 calories, 2.5g total fat (2.5g sat fat), 53mg sodium, 14.5g carbs, <0 .5g="" 1.5g="" 10.5g="" fiber="" nbsp="" p="" protein="" sugars="">Thanks to Hungry Girl for the recipe and statistics

1999 Historymaker Newton Rosenzweig continues to do good works.

Honored in 1999 as a Historymaker, Newton Rosenzweig was recognized as a business and civic leader. We are pleased to see that the Rosenzweigs continue to improve the lives of Arizonans.