Cherry Cake

The recipe exchange called for your easiest recipe . . . one you could type in and not have to look up the details. This cake came from Lorraine Simmonds in Toronto, Ontario, Canada. She must have made this many times to remember the ingredients. Can't wait until cherries are in season.

For all you cherry lovers out there . . .

Cream
1 cup margarine
1 1/3 cups sugar
beat in 2 eggs one at a time



Add
2 1/3cups flour
1 teaspoon baking powder
little salt

Add
1 1/2 cups cherries
1 teaspoon flavouring
2/3 cup milk

Bake 1 hour 375 degrees

Unique Presentation for Cowboy Caviar

Dear Tastes & Treasures,

I've made the Cowboy Caviar recipe (page 180) at least a dozen times now, and it is always a crowd favorite. In the summer, I make it with grilled sweet corn and fresh tomatoes. Served with baked chips, it's a fresh, low-fat, protein-packed snack. I recently served at our annual rodeo party. To match the theme, I put the chips in an inexpensive cowboy hat from the party supply store lined with a bandana from the craft store. Thanks for the great recipe!

Tara (Minneapolis, MN)

National History Day winners

National History Day makes history come alive for America's youth by engaging them in the discovery of the historic, cultural and social experiences of the past. Through hands-on experiences and presentations, today's youth are better able to inform the present and shape the future. NHD inspires children through exciting competitions and transforms teaching through project-based curriculum and instruction.

We are so pleased that AHS Museum Director Kyle McKoy and Education department Megan Gately have brought the National History Day to so many students. When they got involved the program was a very minor effort in AZ. This year 67 students from grades 4-12th went to Washington D.C. to participate. They met Senators Schweikert, McCain and Flake. They toured museums and Congressional halls. It was a life changing event for these students.

Congratulations to
3rd place in Performance: Elaissia Sears, Angelique Guerrero, Matthew Fichtemaier
Mesa, AZ, Red Mountain High School
Teacher(s): Julienne Collums
Entry - Integration Altercation

Cheesecake from Bon Appetite

Who says recipes get outdated? This one from Bon Appetite, September 1983, is one of those timeless recipes you will go to again and again. Thanks to Diane Houser who shared it in a recipe exchange.

Cheesecake

Crust
¾ c coarsely ground walnuts ( I omit this)
¾ c finely crushed graham crackers
3 tablespoons melted butter

Filling
4- 8oz pkgs cream cheese room temp
4 eggs
1 ¼ c sugar
½ teasp lemon juice
2 teasp vanilla

Topping
2 cups sour cream
¼ c sugar
1 teasp vanilla

Position rack in center of oven and preheat 350. Lightly butter 9” spring form pan. For crust combine and press into bottom of pan.
For filling beat cream cheese one package at a time with 1 egg in food processor and put into bowl. Add sugar and lemon and vanilla and mix thoroughly. Spoon over crust. Set pizza pan to catch drippings ( I don’t get any drippings so I don’t do it) Bake 50-55 minutes. Cake may crack. Remove from oven and let stand for 15 minutes. Retain oven temp at 350. For topping combine sour cream , sugar and vanilla. Cover and refrigerate.

When cake has finished baking spoon topping over cake carefully to within ½ inch from edge. Return to oven and cook 10 minutes longer.

Let cool and refrigerate 3-4 days. Yes . . . Days - it will taste great !

Leslie Christiansen to teach cooking class at DBG

Directory of Adult Ed at Desert Botanical Gardens, Steen Allard-Larson met the Historical League at our booth at Arizona Highways Travel Show. Carolyn Mendoza showed him Tastes & Treasures cookbook and Steen was very interested. He wanted to know if anyone in the League could teach a cooking class based on recipes from the book. Guess What??? We have our own chef extraordinaire, Leslie Christiansen who is an accomplished cooking instructor.

Last week Leslie and Ruth McLeod met with Steen at his office in the DBG. Steen signed Leslie up for a class Sunday, February 5 in the afternoon. It will be a treat to learn from her. I can't wait to sign up for the class myself. Stay tuned for details.

Thank you luncheon for Dr Peter Welsh

The director of a museum and it's support organizations work closely together. Fourteen members of the Historical League took Dr Peter Welsh and wife, Liz, to lunch as a thank you for the years of hard work and enjoyment we have had together. The Arizona Biltmore has a glass walled room that was perfect for our large group. It was a delight to work with Dr Welsh and we wish him well in the future. As he said, "I am still a member of the Historical League" so we hope to continue to see him.

Firehoses, Fun, Food on the Fourth

Pat Faur, Kay Holcombe and I enjoyed the festivities at the Royal Palm neighborhood parade July 4th. The Historical League had a booth to show Tastes & Treasures cookbook, Arizona Recollections and Reflections Centennial book and hand out brochures about the AHS Museum and the Historical League. Granola from page 196 in the cookbook was sampled. Pat also talked about the Children's Holiday Party so we have several interested families.

The Parade is always fun with not one but two fire trucks this year, Veterans on their motorcycles, vintage cars, strollers, bicycles, roller blades, skate boards, Color Guard, flags, songs (Star Spangled Banner led by Claude Mattox) and speeches. Even a submarine replica that drove over two big tubs of ice - ouch. There is always a big crowd starting at 7 am with coffee, donuts, danish and cookies. By 8:30 am when the parade ends, the hot dogs are grilling and the watermelon is sliced and juicy. By 9 am the firemen had turned on their hoses to give the children a gentle cooling spray. All being filmed by Channel 12 News.

Nothing like grass roots America to celebrate the Fourth of July.