Books sell at Carefree Church Boutique

Browse the wonderful gift items at this Christmas Bazaar and help support Our Lady of Joy Catholic Church, P.E.O. groups and the Historical League on Saturday, Nov 12, 9 am - 3 pm and Sunday, Nov 13, 9 am - 1 pm. Cave Creek and Pima Rd.

League members, Jeannine Moyle and Nina Fillippi, will have

Tastes & Treasures A Storytelling Cookbook of Historic Arizona and Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available.

It takes a Village

Historical League volunteers are the best. Thanks again to Carolyn Mendoza and Bonnie Newhoff for their enthusiasm in promoting the history of Arizona through sales of Tastes & Treasures and Arizona Recollections and Reflections Centennial book. They sold books at two events at the AHS Museum - the October Annual Photo Fair and the National History Day Teachers Workshop. Congratulations on a great job.

Membership Open House Event

More than 75 people attended the Historical League Open House at the Craftsman-style Hearn Home on Northern Ave in Phoenix. The "Before" and "After" remodeling photos told a great story.

Children's Holiday Party co-chair Kassie Walters "candy caned"

some new members to tell them about the fabulous event at the Arizona Biltmore Resort on Saturday, Dec 17.

Co-Editors of Arizona Recollections and Reflections, Joan Robinson and Zona Lorig, sat with Leslie Christiansen and guest Meg Knopf. League members are excited about the response to our new Centennial book featuring stories and photos of Historymakers and timelines of early Arizona.

Curried Chicken with Mango Chutney

CURRIED CHICKEN WITH MANGO CHUTNEY made a beautiful presentation at the Historical League Open House. A similar recipe making this into a delightful dish called Curried Chicken Green Salad is in Tastes & Treasures cookbook on page 151.

Both Historical League books, Tastes & Treasures cookbook and our new Centennial book, AZ Recollections and Reflections An Arizona Historymakers Centennial Commemoration, were displayed at the Open House at the historic Hearn Home.

Ingredients:

1 rotisserie chicken, skin removed & shredded into bite sized pieces

1 cup plain non-fat Greek yogurt

½ cup regular mayonnaise

¼ cup chutney

2-3 Tablespoons mild or medium curry powder

1½ t salt

1 cup celery, diced

¼ cup green onion, chopped

½ cup golden raisins

1 cup cashews (optional)

Method:

1. Make the dressing: Combine the yogurt, mayonnaise, chutney, curry powder and salt in a bowl. Set aside.
2. In a large bowl place the chicken, celery, green onion and golden raisins into a large bowl. Stir in enough dressing to moisten well.
3. Cover and refrigerate for several hours to allow the flavors to blend. Season to taste, add more dressing, salt and pepper if necessary.
4. Add the cashews, if using, and serve.

Great inside cream puffs.

Phoenx Airport Museum - 100 Years 100 Ranchers

The League's October tour was to the airport to view the exhibit "100 Years 100 Ranchers Photographs by Scott Baxter." The exhibit features the men and women whose families have been cattle and sheep ranchers for a century or more. Our guide, Jane, one of the Navigators, the airport volunteers, took us through 2 terminals. She spoke about artwork and airport design as well as the ranchers' exhibit.

Zona Lorig grew up on cattle ranch near Tombstone where her brother, Fred, still runs a cow-calf operation. She's standing in front of the photo featuring him and her grandnephew.

The photographs are on display in Terminal 3, Level 2, from Nov. 12 to June 3. Phoenix Airport Museum

Raspberry Crumble Bars at Open House

These were mouthwatering. I remember my mother making something similar that we called Raspberry Squares.

New Member Karen Swanson has questions for Debbie Wegener about the Centennial Book, AZ

Recollections and Reflections. She already has a box of ten Tastes & Treasures that she is giving as Christmas gifts this year.

AHS Museum Director Kyle McKoy spoke about the future of the Museum incorporating new and innovative exhibits to reach the youth. She has a great vision for

AHS.

RASPBERRY CRUMBLE BARS

Ingredients:

3 sticks unsalted butter, slightly soft

3 1/3 cups flour

¾ cup sugar

¾ cup brown sugar

1½ cups old fashioned rolled oats

¾ tsp sea salt

1 large egg

1 T whole milk or cream

1½ cups Raspberry Preserves

½ cup fresh raspberries (optional)

Method:

1. Preheat oven to 350 F. Spray a 9x13-inch pan with non-stick cooking spray.
2. In the bowl of an electric mixer place the flour, sugar, brown sugar, oats and salt. Using the paddle attachment beat on low speed to combine. Turn off the mixer.
3. Cut the butter into little cubes.
4. Combine the egg and milk in a small bowl, whisking with a fork.
5. Add the butter, egg & milk, beating at low speed only until the mixture resembles coarse crumbs. Stop and scrape down the bowl with a rubber spatula as necessary.
6. Reserve 3 cups of the crumb mixture for the topping. Press the remaining crumb mixture into the bottom of the prepared pan.
7. Spread the Raspberry Preserves (and fresh raspberries, if using) over the top, leaving a ½-inch border.
8. Crumble the rest of the oat mixture over the preserves.
9. Bake until lightly browned, about 40-50 minutes.
10. Cool completely before cutting into bars. Can be made a day ahead… this is actually better the next day.

Halloween Witch for Oct League meeting

Display makes such a difference in enhancing food presentation. Pam Stevenson brought these yummy cupcakes for the buffet with the Halloween witch watching over them. Thanks to the Historical League Hospitality committee for creating such lovely food tables each month.

Pam created the Historymakers video that premiered at the Historymakers Gala in February. This video compliments the Centennial book, Arizona Recollections and Reflections An Arizona Historymakers Centennial Commemoration available at www.HistoricalLeague.org.

Peanut & Banana Cupcakes

INGREDIENTS

1/2 cup butter, softened

1 cup sugar

2 eggs

1-1/4 cups mashed ripe bananas (2-3 medium)

1/4 cup buttermilk

2 teaspoons vanilla extract

2 cups cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 cup chopped lightly salted dry roasted peanuts

FROSTING:

2 cups confectioners' sugar

1 cup creamy peanut butter

1/2 cup butter, softened

2 teaspoons vanilla extract

3 to 4 tablespoons 2% milk

1 cup chopped lightly salted dry roasted peanuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the confectioners sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Spread frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.

Yield: 2 dozen cupcakes